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$590.00
Les Pézerolles is a site just above Les Petits Épenots and Clos des Epeneaux and is, therefore, one of Pommard’s highest Premiers Crus. It regularly produces some of the village’s finest reds. It’s a site that gives finesse—in the context of Pommard—and is widely considered to generate a style that is as much Volnay as Pommard. Some big names work in Les Pézerolles, including De Montille and Lafarge. Dancer’s small parcel was planted in 1978.
“Dancer’s 2022 Pommard 1er Cru Les Pezerolles unfurls in the glass with aromas of red berries, plums, orange zest and spices, followed by a medium-bodied, satiny and perfumed palate that’s spicy and fine-boned, concluding with a saline finish.” 90-92 points, William Kelley, The Wine Advocate
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From Petit Pré whichwas once classified as Volnay villages. Planted between 1966-1977. 2 weeks cuvaison, indigenous yeast fermentation. Aged for 18 months in older barrels. ‘Offering up aromas of earthy red berries and spices, the 2021 Bourgogne Pinot Noir is medium-bodied, lively and mouthwatering.’ 86-88 points, William Kelley, The Wine Advocate Feb 2023 ‘A paler pink crimson. Superb classic floral pinot nose. Fills the […]
Add to cart Producer: Michel LafargeLight in colour, with scents of an English Summer. Sweet strawberry, raspberry and cherry, with star anise, clove and fennel seeds. Silky, sappy, supple and mineral, very gentle mouthfeel, but totally immersing the palate in flavour. Beautifully toned wine, the fruit so fresh and pure. But it’s the lightness I love, the gentleness and ballerina […]
Add to cart Producer: Sailor Seeks HorseLamarche’s 1.35 hectares of vineyards in the Clos de Vougeot are situated over three terroirs: one is at the top of the Clos near the Château (actually there are two small parcels in the area known as Montiotes Hautes); another is in the middle tranche on the Vosne side (Petits Maupertuis); and the remaining parcel is […]
Add to cart Producer: Nicole LamarcheFruit from a single vineyard in the Coal River Valley, Clarence House. Harvested on April 6th at 12.8 Baume. 50% whole berries at the base of the ferment with 50% whole bunches placed on top for 19 days. Gently pumped over once a day while the ferment was most active (4-5 times in total). It […]
Add to cart Producer: Hughes & Hughes