Jean-Claude Boisset
2011 Saint-Aubin 1er Cru “Sur Gamay”
Saint Aubin 1er Cru “Sur Gamay” - Burghound - 88 logo
88 Points
Burghound.com

A pungent nose mixes notes of mild reduction, wood and a distinct resin character. There is good punch and detail to the delicious middle weight flavors that possess a refreshing, clean and dry finish of moderate depth and length where the wood found on the nose resurfaces. This is crisp and brisk and though it could easily be enjoyed now I would suggest cellaring it for 2 to 3 years to allow a bit more depth to develop. That said, if you’re going to try a bottle young I would advise decanting it for 20 minutes or so first. 88/2016+

Jean-Claude Boisset
2011 Saint-Aubin 1er Cru “Sur Gamay”
Saint Aubin 1er Cru “Sur Gamay” - Burghound - 88 logo
88 Points
Burghound.com

A pungent nose mixes notes of mild reduction, wood and a distinct resin character. There is good punch and detail to the delicious middle weight flavors that possess a refreshing, clean and dry finish of moderate depth and length where the wood found on the nose resurfaces. This is crisp and brisk and though it could easily be enjoyed now I would suggest cellaring it for 2 to 3 years to allow a bit more depth to develop. That said, if you’re going to try a bottle young I would advise decanting it for 20 minutes or so first. 88/2016+

Jean-Claude Boisset
2011 Saint-Aubin 1er Cru “Sur Gamay”
Saint Aubin 1er Cru “Sur Gamay” - Burghound - 88 logo
88 Points
Burghound.com

A pungent nose mixes notes of mild reduction, wood and a distinct resin character. There is good punch and detail to the delicious middle weight flavors that possess a refreshing, clean and dry finish of moderate depth and length where the wood found on the nose resurfaces. This is crisp and brisk and though it could easily be enjoyed now I would suggest cellaring it for 2 to 3 years to allow a bit more depth to develop. That said, if you’re going to try a bottle young I would advise decanting it for 20 minutes or so first. 88/2016+

Jean-Claude Boisset
2011 Saint-Aubin 1er Cru “Sur Gamay”
Saint Aubin 1er Cru “Sur Gamay” - Burghound - 88 logo
88 Points
Burghound.com

A pungent nose mixes notes of mild reduction, wood and a distinct resin character. There is good punch and detail to the delicious middle weight flavors that possess a refreshing, clean and dry finish of moderate depth and length where the wood found on the nose resurfaces. This is crisp and brisk and though it could easily be enjoyed now I would suggest cellaring it for 2 to 3 years to allow a bit more depth to develop. That said, if you’re going to try a bottle young I would advise decanting it for 20 minutes or so first. 88/2016+