MOREY-ST-DENIS
DOMAINE ARLAUD
“I learned from the experience of 2016 and 2021,” says Cyprien Arlaud. “You must be optimistic and well-organized with spraying.” The domaine has been biodynamic-certified for ten years. “I have been working on reducing the copper. I sprayed more than 25 times but used no more than 3kg [lb] of copper. We made good choices without pressure. We waited for picking, but not too long. I keep my mind realistic. We had a good and short window of weather of three weeks in late-August and early-September. Because we had almost no fruit, this was enough to ripen the small crop we had. We had 15–17hl/ha, which is pretty good for biodynamic farming. Usually, we don’t have high mildew pressure in the grands crus, but in 2024 there was high pressure here, too.”
Harvest was September 19–24. “Not many grapes, as some bunches had dried berries and we had to take them off, so we lost another 5% or so. We had more losses from the poor flowering than from the mildew.”
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The yeast was lazy, not converting at the same level as usual, so it was a slow and gentle fermentation. I kept one third of the stems. The sorting was important here. Compared to a similar vintage like 2021, there is finesse; not lightness, but a brightness. You have to adapt in the winery.” He chaptalized by no more than 0.5% ABV. “It was important to guarantee the quality of the lees—so, a gentle pressing, settling, and racking. These vintages grow in character during élevage. When you miss the sun, you look for the maturation of the wine in the cellar; while in a hot vintage, you get this from the sunshine.
“I am surprised by the ripeness. I spend all my time focused on a living soil and a healthy plant. The team is very skilful but also characterful, with a culture and determination, or else they would not be able to make climat wines. I used to look for more technical characters, with many calculations… But not now—I look for vibration, energy and luminosity.
“2024 is like some of the other ’04 vintages. I compare with the feeling I have, so I choose 2004. It was my first vintage working organically, and I was taking over from my father. I did practically no punching down. The wines were very light, very aromatic but not with green or pyrazine. 2024 has more complexity, more depth and finesse, and expresses each terroir more than the vintage.
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Bourgogne Hautes-Côtes de Nuits
From Chevannes, at altitudes around 1,300ft (400m). Limestone soils and a full-south exposition. Zesty, chalky, and vibrant. Attacks and grips. A touch herbal and phenolic but in a good way. Jolly good. 2027–31. 85
Gevrey-Chambertin
From lieux-dits La Justice and Seuvrées. Floral aroma. Fine texture, silky and pure. Delicate and slightly mineral. 2028–31. 90
Morey-St-Denis Premier Cru Les Blanchards
The soil has dark clay and, underneath, broken limestone. “It used to be a place to grow whites, hence the name. I acquired this in 2004 and didn’t understand it at the beginning. To find the balance, you mustn’t pick too late.” A little grip to the tannin. Intense, sweet, red-currant fruit and acidity on the finish. All about the fruit and freshness, really. 2028–22. 92
Morey-St-Denis Premier Cru Les Millandes
Clay-rich soil, which gives this wine a super-aromatic nose; rounded, full-ish, perfumed, and somewhat exotic on the palate. 2028–33. 92
*Clos de la Roche Grand Cru
A spicy touch of orange, cardamom, and coffee bean. Exotic aromatics on the palate, too, but with a steely undertow. Grippy. Hard, austere, chalky, mineral, persistent finish. Just what I want to see. 2029–37. 96–97
*Clos St-Denis Grand Cru
Straight, lively, and pure. Energetic. Simply fizzles with energy. There’s tension and vibration on the finish, which is properly prolonged. 2029–37. 97
*Chambolle-Musigny Premier Cru Chatelots
Less than one barrel. Now only bottled in magnums. A slightly flinty aroma to a bright and delicate, crisp palate. Some finesse and purity. Salty finish. Light and elegant. My favorite Chambolle premier cru here this year. 2028–32. 93
Chambolle-Musigny Premier Cru Aux Combottes
Vibrant red fruits and elegance. It’s quite snappy and bright. A nice tension and saltiness to the finish. 2028–32. 93
*Bonnes-Mares Grand Cru
Cracks energetically onto the palate. It’s intense and vibrant. Has austerity and intension. A slight severity, with a light cloud of aromatic richness to soften the overall impression. Salty to finish, but not quite as long as the Clos St-Denis. 2029–34. 96–97
Echézeaux Grand Cru
From lieu-dit Les Treux, but at the top. It may be a credit to the way they farm that this is as good as it is from this more challenging lieu-dit. Elegant and light, quite delicate. Slim, crisp, pure, and salty. It’s quite nervous. 2028–35. 94–95
CYPRIEN ARLAUD
This is the négoce arm established by Cyprien Arlaud about 12 years ago. All the parcels, 5ha (12.5 acres) in total, are farmed the same way as the domaine. The Hautes-Côtes, Aux Reas, and Petits Monts are certified organic. The others cannot be certified as the whole parcel is not farmed by Arlaud.
Côte de Nuits-Villages
Attractive bramble fruit aroma. Expressive and juicy. Bright. Very Pinot Noir. Fresh to finish. 2027–30. 85
Nuits-St-Georges Premier Cru Aux Chaignots Cuvée Joseph
Dark fruit with violets. Generous onto the palate; a contrast of slightly luscious fruit with firm acidity and a slight herbaceous note that carries the finish on garden herbs. 2027–32. 92
*Vosne-Romanée Premier Cru Les Petits Monts
“The soil is like sand. The 2013 was the first vintage here and I couldn’t understand it, but you lift your head, and you see the view, and you realize this place is magic.” Slightly severe, straight, edgy, lively, and super-piquant. It is focused and has good persistence. This wine needs more time in élevage, but has lovely potential. 2029–35. 94–95
DOMAINE CASTAGNIER
“I lost about 65–70% of production,” says Jérôme Castagnier. “All was destemmed. That decision is vintage-dependent, and when the quality is low, I destem.” Jérôme likes to do one délestage for oxygen and for “roundness” at the end of the fermentation. Only one punch-down this year, and more remontage. “2024 was not a vintage for punch-down, and I reduced the new oak, too. Very important in 2024. I want to find the sweetness of the wine. The new wood could be too present and you would not see the terroir.”
The pHs ended up at 3.46–3.6: Clos Vougeot was 3.51 and Clos St-Denis 3.46. Jérôme chaptalized some regional appellations; final alcohol levels are 13–13.2% for grands crus and 12.5–13% for village and regional wines. “Normally, I like to wait a long time before barreling down. And I wait for the moon. But for 2024, the élevage may be shorter than usual, to keep the energy, structure, and elegance. I don’t want to keep it too long in barrel.
“2024 is a very Pinot vintage. A pure and elegant style. The tannins are round and not aggressive, and there is sweetness, but it is not alcoholic. There is not too much of anything. The balance is good. It is like 2010.”
*Morey-St-Denis Premier Cru Aux Cheseaux
Virgile Lignier, Cyprien Arlaud, and the Jérôme divide this limestone-rich climat between them. Jérôme’s rows abut Charmes-Chambertin. “The soil is rockier, while Charmes has more clay and is more compact.” Bramble fruit aroma, with sweetness and crisp-crunchy, fine-textured tannin, underscored by freshness and a savory, dry salinity to finish. Attractive. 2028–31. 91
Charmes-Chambertin Grand Cru
From 0.4ha (one acre) in the Charmes section. Four barrels in 2024, including one new Francois Frères. Sweetness of fruit and fair intensity, with vibrant, morello-cherry notes. I like the contrast of slight phenolic bitterness with the sweetness. Smooth tannins. Modest finish for grand cru. 2028–32. 91
Clos de la Roche Grand Cru
From a 0.6ha (1.5-acre) parcel 200m (ft) from Clos St-Denis. Seven barrels in 2024, two of which are new. More intensity on the aroma than the Charmes-Chambertin. Rather sleek and sweet, maybe the new oak. Straight, spicy, and vibrant, relatively punchy and bold. Somewhat graphite persistence, but the finish is longer on Clos St-Denis. 2029–35. 93
*Clos St-Denis Grand Cru
From a 0.4ha (1-acre) parcel. Four barrels in 2024, of which one is new. “My favorite terroir,” says Jérôme. “A great definition of grand cru—sweet and elegant, with an explosion of aromatics and very mineral. Less rock than in Clos de la Roche, more little stones. Only 4–5cm [1.5–2 inches] of earth, then stones, which are looser, so it’s an aerated texture, not compact.” Quite light, fine, and delicate; airier than the Clos de la Roche and drier. It is saline and sappy, with a pure, rather monastic austerity on the dry-salt finish. 2029–35. 94
Clos de Vougeot Grand Cru
From 0.5ha (1.2 acres) in Grand Maupertui, a dry part near the wall on the corner. Six barrels of which two are new. It’s a decent Vougeot for the vintage. Sweet forest-fruit attack. Juicy, lightly sumptuous, and quite full-bodied. There is a hint of power, with some elegance and an attractive, dry, salty, persistent finish. 2028–34. 93
DOMAINE DES LAMBRAYS
“I have noticed that challenging vintages are not necessarily more difficult if you already have the culture,” remarks Jacques Devauges. “We have been organic and biodynamic since I started in 2019. In 2024, we did 16 sprays and used 4.5kg (9.9lb) of copper. Since 2019, the average has been 2.9kg (6.4lb). Yields were not too bad—down 45%. The second half of August saved the reds. We got the skin ripeness and the flavor in the first week of September.” Harvest started for the whites on September 18 and for the reds on 19–21, with Clos des Lambrays on September 23.
“We had to do a careful and detailed sorting. But that is our habit. The skins were a little thinner than average, probably because the start of August was rainy. After the sorting, the grapes were nice. The sorting was for mildew not botrytis.”
Premier cru has the usual 40–50% whole-bunch, and Clos des Lambrays 80%. “The old vines have millerandage and I like to use whole-bunch. We try to extract only what is easy to extract, the nobler material. It is important to respect the vintage. I like to have less tannin and color and to preserve the quality of the aromatics. It is accordingly our principle to be very gentle. We did three weeks of maceration. The first week, the color was just rosé, so it was a benefit to have a slightly longer maceration than usual, but with careful remontage—no pumps are used here now, of course, so all just by gravity. I like to add sugar at the end, when the tank is almost dry, to maintain the fermentation, which helps not just for color, but for aromatic profile and the depth of the terroir expression.
“There was plenty of malic acidity, 2.5g/l on average, so the MLF helped the wine and it happened very fast in mid-November, a recent tendency. Is it because of less SO2 or global warming?” Jacques muses. SO2 is added in vat. Alcohol levels are 13–13.3%, pH levels 3.6–3.7. I wouldn’t hesitate to use some tartaric acid if the wines needed it for stability, but in 2024 it was not necessary.”
It is a domaine with several clos. Whites are only 4% of the production. Jacques Devauges has produced three distinctive premiers crus. I only wish that La Riotte was made separately from the premier cru blend, so we could see even more diversity of premiers crus in Morey.
“2024 has not got great density and body. It is charming and perfumed and elegant, but with more sweetness and riper than 2021; much less concentrated than ’23 or ’22. It is among the vintages with less concentration but so much charm.
“I see 2024 like a super-2021; similar because the summer was almost the same—this kind of summer, when the sun is hidden. But 2024 has more color and ripeness and matter—higher potential than 2021, although I also love 2021, with its perfume and elegance—while 2024 has a bit more structure and maturity. But it is one of those vintages that will be approachable early, with the aromatics and perfume. Open it before 2020, 2022, or 2023—but all of them will age, from the Morey village, to Clos des Lambrays.”
A Clos Vougeot has been added to the portfolio, from a 0.3ha (0.75-acre) parcel on the Chambolle-Musigny side, just above the folly. It was purchased in August 2024 from the same family as the Richemone and Beaumont parcels. It was farmed by Jean-Pierre Guyon from Vosne-Romanée. Although Domaine des Lambrays didn’t farm the Clos Vougeot parcel in 2024, Jacques made the wine, which shows volume and density and a long finish. Really quite good. “A good location and good plant material,” says Jacques. One to watch.
White
*Puligny-Montrachet Premier Cru Clos des Caillerets
From 0.36ha (0.74 acre). Compact, but pinging with tension. Stone-cold minerals contrast with ripe fruit. Much more dry extract, matter, and energy on the palate than the Folatières. Powers on through the straight and long finish. Tip-top. 2029–35. 96
Red
Morey-St-Denis
From two plots at the top of the slope, above Lambrays and Clos de Tart (Rue de Vergy). Thin soils, limestone, with a cool microclimate. Pure and fresh, with quite some concentration for this upper section. Fine-textured, crunchy tannins, and lively freshness coupled with salinity. 2026–30. 89–90
Morey-St-Denis Premier Cru Clos Boulets
From 0.87ha (2.1 acres), the smallest Morey premier cru, which lies just in front of the domaine. Brown soil, a mix of small rocks. Basically, a slope wash, colluvial soil. Sweet, dried-cranberry fruit aroma, with some spices. A fruity prance onto the palate and slightly more exotic on the finish. Lighter and softer than the other premiers crus here, with an easy harmony and fruit-driven charm. 2027–33. 92–93
*Morey-St-Denis Premier Cru Clos Sorbè
Red soils, 32 inches (80cm) deep, with limestone beneath. A dark fruit aroma. This has good density and matter. Quite a step up in intensity and structure from the Clos Boulets. Light, lithe muscle, firm but ripe tannins, and a salty austerity to the finish. 2028–36. 94–95
Morey-St-Denis Premier Cru Les Loups
From La Riotte, Blanchards, and Le village at the end of the garden, all co-fermented. Deepish topsoil, with clay and a warm microclimate. The topsoil is 32–40 inches (80–100cm) deep in La Riotte, with limestone underneath. Blanchards is more colluvial. Floral aromas with ripe red-currant fruit. Juicy splash, generous, neatly rounded with firm but nicely ripe tannins, with a garden-herb, fresh and aromatic finish. 2028–36. 93–94
*Clos des Lambrays Grand Cru
This is the precise blend. Perfumed, with rose petal and anise. A delicate and refined glide into the palate. There is volume with airy lightness, a delicacy woven with silken generosity of sweet fruit. Complex layering and freshness. Hints of thyme, mint tea, and dried petals on the palate. It expands onto the finish, where it gathers momentum and extends into a lovey, long, lingering persistence. Such elegance and limpid purity. Among the most alluring grands crus I tasted in 2024. 2028–38. 98
Nuits-St-Georges Premier Cru La Richemone
From 0.9ha (2.2 acres) of the total 2ha (5 acres), mid-slope, 20% planted in 1924, the rest in 1945. Just three barrels. “She is an old lady and very sensitive, so not much production. It is a terroir unique and apart. For me, it is one of the Côte de Nuits super-premiers crus.” A deep and expressive aroma. Compact and structured, but enveloped dark fruit and sleek tannins, making it really rather seductive. It amplified on the finish. An impressive finish, which really reveals the volume and power of this wine. 2028–38. 95
*Vosne-Romanée Premier Cru Beaumonts
From 0.45ha (1.1 acres). An intense red-cherry aroma and cherry blossom. It is light but intense. It pirouettes. A silken, taffeta texture. So fresh and vibrant. Precise and salty. Such delicacy and intensity. Just the style of wine I love. Certainly the best Beaumonts I tasted. 2028–36. 96
DOMAINE PERROT-MINOT
Very low yields here in 2024: 5–10hl/ha. In Chambolle, the three premiers crus have been blended, and because Christophe doesn’t like selling a wine without a climat on the label, he may keep it. Many cuvées are just one cask, so he may also keep these, as they would be problematic to allocate. Total production was 9,500 bottles rather than the usual 40,000.
“In 32 years, I never experienced such a season or the quantities. The climate is so crazy. We have to build new references. Maybe it was a season most like 1991, because it was a small vintage and had a mid-September harvest. Just a feeling.”
He used 8–10% whole-bunch. “It was very difficult to find good bunches. We sorted very well and in 2024 we were very happy to have the optical sorting machine, so the result is pure and elegant. The optical sorter took out another 10–15% but gave good berries and good lees. We chaptalized twice to extend the fermentation.”
The one-barrel cuvées are made in an upturned large barrel. “We are used to doing this now.” The élevage started in used barrels. “I thought it would be a short élevage, but now we have moved the wine to glass globes, so we can keep it longer.” Where there was just one cask, it was moved two months after MLF into globe. Where there were five barrels (one would be new oak), two went into glass globes. “You keep the freshness, and you can have a longer élevage. I have 85 globes now. Very good for quality. If the barrel is in advance, I pump it and move it to globe.
“2024 has good finesse and elegance with refined tannins and freshness. We have minerality and saltiness on the finish. It has a thin, light structure, so for quality, considering the density and structure, it could be a good 2014, but 2024 is fresher and more brilliant.”
A very precise flight of wine, with such refined textures. Super-silky and pure. Can’t go wrong with any wines in this flight.
Bourgogne Rouge
Five barrels. From Gravières and Chaponnières. Pure red-fruit aroma. Silky, charming, neat, and fresh. Very vibrant. Lightly herbaceous. 2027–29. 86
Vosne-Romanée
From Orme and Chalandins. Four barrels. A delicate, perfumed aroma. Sweetness on the front-palate, spliced with a fresh and quite dynamic line that carries to the finish, which is nicely persistent. Shimmies on the palate. 2027–32. 89
*Morey-St-Denis La Rue de Vergy
Pure and floral aroma. A silky slide onto the palate and it ripples nicely; juicy, supple, straight. Pretty, light, and delicate. 2027–32. 89–90
Morey-St-Denis Premier Cru La Riotte
Four casks. Floral and thyme flowers. Super-fresh and vibrant; this has brilliance and energy to the finish. Very fine texture and salty persistence. 2028–35. 94–95
Chambolle-Musigny Premier Cru
From Fuées, Baudes, and Charmes. One barrel. Given the typical style of these premiers crus, it is quite straight, but pure and energetic, with a silky and fine texture. Focused. Lively finish, bright with sweet red fruits. 2028–35. 94–95
*Chambolle-Musigny Premier Cru La Combe d’Orveau Cuvée Ultra
One cask. Floral aroma; leafy, minty. Gossamer texture. Vibrant and racy and fine-textured. Super-shimmery, delightful finish. 2028–35. 95–96
*Nuits-St-Georges Premier Cru La Richemone Vignes Centenaires Cuvée Ultra
One cask. Satin depth and generosity, with firm but fine talc-textured tannin. Dark fruit and a cool line of austerity, which bring freshness. Prolonged, smoky, sleek, and mineral finish. 2029–35. 95–96
Gevrey-Chambertin
From La Justice and Les Seuvrées. Light mint and orange notes to the aroma. Supple, straight, gliding. Light and elegant, streamlined. Minty, aromatic finish. 2028–32. 89
Chambertin Grand Cru
Two casks. Intense aroma, with a slightly ferrous character. Sophisticated and focused. Slides discreetly into a super persistent finish. Clean-cut and reserved. At the end of the finish here is a light puff of garden herbs. 2029–38. 97–98
*Chambertin Clos de Bèze Grand Cru
Two casks. Floral and spicy aroma, with fruity exuberance upfront, even quite luscious, but sliced with an austere cold cut of minerality and salinity. Fine, suede tannins. Very mineral finish. Super-focused and long. 2023–40. 98
Chapelle-Chambertin Grand Cru
One cask. Aromatic and fruity attack, with loganberry and blueberries, but tightens with an austere snap mid-palate. Tense and terse. Firm, crisp, and chalky tannins and a super-saline finish. 2029–38. 96
Mazoyères-Chambertin Grand Cru
One cask. Density of dark fruit. Punchy and robust; vigorous and muscular. Dark fruit is underscored with bubbling freshness and slight herbaceous notes. No more than 10% whole-bunch. 2029–38. 96
DOMAINE PONSOT
“One of the smallest vintages we have made. Average 10–12hl/ha. Even the Mont Luisants white is just 11hl/ha,” remarks Alexander Able. “One positive point of the low yields in 2024 is that we have the ripeness and concentration and structure for the reds.” Alex sprayed 14 or 15 times and used 9lb (4kg) of copper. Reds are close to 13%, so he didn’t chaptalize. Bravo.
85% of the production is domaine. In 2022 they updated the labels. Clos de la Roche represents 40% of the production. The total surface of Clos de la Roche is 7.3ha (18 acres) and Ponsot has a stonking 3.4ha (8.4 acres)
“A lot of sorting. It took twice as long to harvest as 2025.” Three sortings, including a vibrating table. All is destemmed. Malic was 1.6–1.8g/l for reds. The whites had higher malic, but the malolactic was nevertheless quick. No acidification. Two to three weeks is normal here for vatting. But in 2024, it was 14–15 days, “just to get the volume and mid-palate in the last days, but we were careful not to extract too much. The fermentation was slow, because we harvested in the second half of September, when it’s not so warm, so we had to heat at the end, as the fermentations stopped at 26ºC [79ºF]. We warmed to 32ºC [90ºF]. When we had a three-barrel cuvée, it was easier. All okay. We had just one single-barrel cuvée and some of two. Almost enough in a vat! Sometimes just one third of the vat was filled. Chapelle was a challenge to vinify. But the main difficulty was in the vineyard, not the cuverie.
“In 2021 we had bigger berries. The ’24 has more concentration than the ’21. More like 2014 for the freshness, but with more concentration.”
White
Morey-St-Denis Premier Cru Les Monts Luisants Blanc
“75% old vines planted in 1911 and younger vines in 2006, which give the freshness, while the older vines give fat. The old vines are still healthy and producing at 30–35hl/ha—even 40hl/ha in a good year. The young vines are much less consistent. In 2018, we had to green-harvest the young vines. They could produce 100hl/ha—even cutting the crop, they can produce 50hl/ha. Then they seem exhausted, and the next vintage they produce very little.” This is the only premier cru in Burgundy that can be Aligoté. There are five barrels in 2024. Often the wine has a long élevage. “We had to age the 2021 for 18 months and bottle it at the same time as the Clos de la Roche, and it may be the same in 2024.” On the aroma, this was in a slightly oxidative phase when I tasted it. Light viscosity, salinity, and a cold cut of minerals. Sharp edges on the nicely deep and channeled palate. Savory wine with steely intensity. Looks promising. 2027–37. 94
Red
*Morey-St-Denis Cuvée des Grives
From the section of Monts Luisants classified as village, just under the forest at an altitude of around 1,150ft (350m), and 0.25ha (0.6 acre) of vines, planted in 2006. There is only 20 inches (50cm) of gravelly topsoil over pure comblanchien mother rock. There were only two barrels in 2024, rather than the usual six. Pure and clean fruit aroma; upright red currant with a waft of mint. Sweet strike of red cherry, with an almost-dried-cherry sweetness. Fizzles on the palate. Straight as a die. Lively tension and such good intensity for a village wine. High-wired. Talc-chalky on the finish. This has to be among my favorite village wines this vintage. A delight! 2027–30. 90–91
Chapelle-Chambertin Grand Cru
One barrel and one feuillette. “It can easily become super-ripe at harvest. So, we are very careful and we often start with this.” Light-bodied, fine-boned, and delicate, with a flighty, high, and salty line. It’s a good, delicate example. Not too lean. 2027–35. 94
*Clos de la Roche Grand Cru
From 3.3ha (8 acres) in total. One third of the cuvée comes from the lower part of the Monts Luisants climat. The original area of Clos de la Roche grand cru is 4.5ha (11 acres), of which Ponsot has 2.2ha (5.4 acres). Dark-cherry aroma. Full-bodied and generous. Austerity and grip. Concentration. It bites into the palate. The tannins are firm and grippy. It has plenty of matter. Compact. Quite severe on the finish. Not bad. 2028–38. 96
PONSOT
There are 17 barrels of négoce wine. The total production of domaine and négoce wine in a normal year would be 135 barrels. Only St-Romain had normal yields in 2024, and the grower was happy to sell to Ponsot as it takes the fruit every year.
“We always like to keep quite a lot of lees, settling out only the heavy bourbes. Normally we do not add SO2 until after MLF,” says winemaker Alexander Able.
White
St-Romain
Eight barrels. No new oak (as usual). 12% ABV. A white-peachy aroma, with a touch of almonds, then on the palate, citrus and marzipan. Neat, vivacious, and lime-fresh, with a touch of minerality. A good example. 2027–29. 86
Corton-Charlemagne Grand Cru
12.5% ABV. From two suppliers, the same each year, in Languettes. White pear with a touch of grapefruit, coupled with a light nuttiness on the aroma. Super-juicy, tight, and fresh, this is quite slicing. A strong and pithy line to finish. 2027–35. 93–94
Red
Corton Bressandes Grand Cru
Dark red-cherry aroma, with some anise. Smooth, soft tannins, quite full and generous, with sweetness of fruit and an attractive, cherry-kernel bitter note, which adds some freshness. Toasted cumin to the finish, which is not so long. 2027–34. 92
2024 Burgundy: The summer of tough love
2024 Burgundy: A guide to the villages and vineyards
2024 Burgundy: Côte de Nuits tasting notes—Marsannay and Fixin
2024 Burgundy: Côte de Nuits tasting notes—Gevrey-Chambertin
