From a 0.43 ha parcel of vines planted 1953 located high up on the slope not far from the Vosne Romanee border, aged in 50% new oak, 50% 1 yo oak. These were vines which Sylvain worked en mettayage for Moillard for many years and when the opportunity came to purchase this plot he bought the vineyard in 2006. From a higher cooler and more mineral site this wine always has a very striking perfume and elegance that really can not be mistaken for any of the other wines in the cellar. Always a favourite.
“(from a .43 ha parcel of vines planted in 1953). A plenitude of spice elements adds a touch of elegance to the primary aromas of dark raspberries, violet and lavender. The sleek, delicious and refined middle weight flavors possess excellent depth and persistence on the well-balanced and slightly austere finale. Lovely. (91-93)/2030+” Burghound, January 2022
Out of stockProducer: Sylvain Cathiard
Claude makes one of the great Bourgogne Pinot Noirs, he is often the winner of the La Revue du Vin de France tasting when they do it – he did it with his 2016 (see image at the bottom) and this 2018 is super again. Crafted from the Pommard and Chassagne area, in 2018 the bouquet […]Add to cart Producer: Claude Marechal
Out of Stock
One of the world’s best value Pinot Noirs, and can hardly be described and entry level. Bright and fresh with a nose of cranberry, raspberry, pomegranate, vanilla and violets. Gorgeous palate, supple, spicy and tense, with hints of blood orange, to go with the red fruits. Bursting with energy and flavour and so light on […]Read more Producer: Bodega Chacra
Natural cork. With both this cuvée and the wonderful Rugiens-Hauts, Leroux is back in Pommard with a bang. The 2019 is a blend of Les Vaumuriens (high on the slope) and Les Cras (on the lower slope), both vineyards lying on the Volnay side of the village. Leroux notes the cooler, hillside fruit from Les Vaumuriens brings freshness and balance to the blend. […]Add to cart Producer: Benjamin Leroux
This is 100% estate fruit, 25% whole bunches were retained while the balance of the crop was destemmed. A wild ferment was in small open vats and the juice had about three to four days rest before some gentle foot-stomping and a daily plunge. Everything was pressed after 14 days into tank, and then gravity-fed […]Add to cart Producer: Hochkirch