Reviews

Seductively fruity, with plenty of ripe cherries, raspberry coulis and some cinnamon stick. Evolves to mushrooms and pink beetroot. It’s juicy and plush, with present tannins and medium to full body. Good weight. Drink now.

Baked blueberries, mint and chili chocolate here, followed by walnuts and praline. Solid and full. Excellent density, with attractive chewiness to the tannins. 94% cabernet sauvignon and 6% cabernet franc. Try from 2024.

Aromas of crushed herbs, black tea and blackberries. Medium-to full-bodied with velvety tannins. Lovely depth and complexity here, with a bed of black fruit, earthy spice and forest herbs. Cigar box and bark come through. Best after 2024.

An aromatic nose of sliced strawberries, violets, roses, pitted cherries and sage. Medium- to full-bodied with silky tannins. There is a hum of red fruit and berries on the palate here. Lovely herbal complexity. Really wonderful length. It just keeps going. Drink or hold.

Perfumed aromas of sliced strawberries, violets, raspberries and moss. Medium-bodied with gentle tannins. There is an openness on the palate, which allows for lovely expressions of fresh berries with a refreshing finish. Charming and delicious. Drink or hold.

Perfumed aromas of sliced plum, rose petal, black and red cherry and gravel. Medium-to full-bodied with a fine, silky texture. A fruity and powerful wine with lovely depth and concentration. Very nice length here. Best after 2024.

Catch this Chablis right now for the savory beebuzz of chamomile flavors, its sweetly ripe fruit reined in by tingling acidity. This finishes salty and fresh, a lovely young Chablis to decant for grilled lobster or langoustines.

This wine’s bold black fruit has gentleness, with plenty of energy and intensity, though most of what shows for the moment are complexities derived from oak. Gingerbread, sandalwood and musky spice surround the fruit, which, itself, may not begin to speak until it’s at least ten years old.

The Boisset family domaine, based in Vougeot, included some white parcels with long histories tied to the Abbaye de Cîteaux, as well as some prime plots of pinot noir. Their main parcel, 2.59 acres, is close to the top of the vineyard, with vines dating from the 1940s and ’50s to the early ’90s. A second parcel, at the bottom of the Clos, is just under an acre of vines planted in the mid-’80s. Their biodynamically farmed fruit comes together in a fragrant 2019, subtle rather than super-concentrated, bright, and rose-scented. Instead of weight, it offers length, continuing for minutes as it will continue for years in the cellar.

The monks of Cîteaux used this walled vineyard as their source of white wine for 700 years before the Revolution; it has remained planted to white grapes and remained intact, now in the hands of the Boisset family. The parcel is across the road from Clos Vougeot, northeast of the entrance to the château; the 7.53 acres of chardonnay, along with a little pinot gris and blanc, grow in white, calcareous soils, producing an ornate wine, saturated with honey and mineral power. It’s creamy and taut, needing time to show its layers of flavor, a sophisticate white take on Vougeot.