2023 Burgundy tasting notes: Côte de Nuits—Morey-St-Denis

MOREY-ST-DENIS

DOMAINE ARLAUD

In 2023 there were two green-harvests here, which brought yields down to 48hl/ha for village wines and 37hl/ha for grands crus. Organic certified and biodynamic since 2014. All the premiers and grands crus—5ha (12 acres) in total, one third of the domaine—are plowed using horses (no longer led by Cyprien Arlaud’s sister, though).

Since 2021, they have been experimenting with tressage (not trimming the vine)—in Clos de la Roche, for example—of which Marius Orega, who is working with Cyprien, remarked, “We didn’t feel much of an effect in 2021, but in 2023, with more than average sunshine, the photosynthesis was less and there was less stress on those vines, because they are using the more mature leaves rather than newer, younger ones.” He is hoping that the larger canopy is reflected in a larger, more expansive root system, which in turn will be more expressive of the terroir. Well, it’s a theory.

In general, the village wines are destemmed, but premiers and grand crus have 15–20% whole-bunch. “We chose only the perfect bunches—fewer than in 2020, but more than in 2021.” Several parcels touch Jérôme Castagnier’s so it was interesting to taste here directly after Castagnier.

“2023 has good concentration, ripe fruit, and finely textured tannins. It might remind me in flavor of 2010. Even though it is very ripe, it was not such a sunny vintage.” So, in some respects it also reminds Cyprien Arlaud of 2021.

Gevrey-Chambertin Premier Cru Aux Combottes

A part of this plot is 100 years old. Some of the cordon vines are 2–3m (6.5–10ft) long, I was told. Ripe blackcurrant aroma, with a touch of licorice. Compact and slightly austere on the front palate. This was the first premier cru where I noticed the whole-bunch, making this just a little bit greener and stalkier, and a touch leafier on the finish. Nips and tucks it in a bit, but there is red fruit that comes through on the finish. 2027–35. 91–92

Morey-St-Denis

From village lieux-dits Clos Solon and En Seuvrey, harvested the same day and vinified together. Sweet, red-fruit aroma. Charming, light, and fine-textured. Quite delicate. Green peppercorn notes on the finish. 2026–30. 86

Morey-St-Denis Premier Cru Chezeaux

The soil here is very thin, so the vines struggle and the grapes can be very small and dehydrated. Not surprisingly, this has really good concentration. Compact and ripe, almost jammy, fruity, very sweet, but also really salty, with a lightly bitter, chalky note to finish. Among my favorites here. 2027–35. 93

Morey-St-Denis Premier Cru Ruchots

From just below Clos de Tart and vines around 60 years old, still vigorous and healthy for their age, though they can suffer from frost because of the wall. The domaine has a strip of vines on both the north and the south sides, so its wine is a good representation of the climat. Light licorice and floral notes. Ripe red fruit, sweet minerality, fine tannins, and a lightly chalky finish, which is quite nicely sustained. 2027–35. 91–92

Bonnes-Mares Grand Cru

From rows running from the bottom to the white soil at the top on the Chambolle side. It’s hard to work these long rows on this slope when you are here all day,” says Marius. Upfront succulence. Intensity and concentration. Fruit layered with freshness. A velvet stroke of tannin. You see the minerality on the persistent finish. 2027–36. 94–95

Clos de la Roche Grand Cru

A notably exotic aroma, spicy, with baked cherry-pie ripeness. Super-expressive on the palate, too, where it is extravagant, with heady aromatics. Luscious and extrovert. Such volume. I don’t see the stony minerality at the moment. Interesting to see what happens when this calms down. 2028–35. 94–95

Clos St-Denis Grand Cru

More discreet, fine-boned, and delicate than the Cos de la Roche, showing a fine mineral spine and sapid finish. I prefer this to the Clos de la Roche, for now at least. 2027–35. 95

CYPRIEN ARLAUD

This négoce arm was set up by Cyprien more than ten years ago now. All the parcels are farmed the same way as the domaine but are not certified organic.

Bourgogne Hautes-Côtes de Nuits

Cyprien has worked this vineyard in Concoeur, which has many fossils in the soil, since 2014. Lively red fruit, with a fresh, straight palate and salty finish. Pretty Hautes-Côtes. A lovely example, with attractive minerality. 2025–28. 83

Vosne-Romanée Premier Cru Les Petits Monts

Charming, floral palate. Super-svelte, this ripples gently. It is both ripe and perfumed. Quite laid back. A supple flow of fruit to finish. 2027–35. 93

DOMAINE CASTAGNIER

Former professional musician and trumpet player Jérôme Castagnier comments on the 2023: “I did a first green-harvest in July, then another, and some fruit was still pink, so there was another selection.” The harvest here started on September 7 and lasted four or five days, finishing between 1 and 2pm. The juice was chilled down to 14^ºC (57^ºF) for between four and five days. In 2023, all the fruit was destemmed. 2022 had 30–35% whole-bunch, “but the stems were not ripe enough in 2023, even if the pips were brown because of all the green-harvesting. At first, I just pushed the grapes under the juice, then during the alcoholic fermentation I did some remontage, and right at the end of the fermentation, some rack and return, which I find gives more breadth and structure on the mid-palate. I like the density it gives me.

“After fermentation the wine spends one month in tank. I have my particular way of doing things. I don’t like to fine my red wines, so I prefer to wait, and when the moon is right, I put it into barrel and keep it there 14 to 15 months. After the MLF, I don’t rack, and I don’t filter either, so I leave the wine in vat for six weeks before bottling—the result is purer this way.”

Some 30% of the barrels are from Chassin, 70% from François Frères, all medium toast. “I choose a different forest for each wine.” For his vibrant Chambolle village wine, for example, he likes wood from central France, as he finds it has a sweeter, softer feel, while for his Gevrey, he prefers wood from Eastern France, which has a good, green, sappy note. The proportion of new oak is around 30% for village and premier cru wines, 40% for grands crus. 

He has a total of 4ha (10 acres), of which half are grand cru. “I make 12 wines from 12 parcels, which makes it easier to work and allows me to find the particularity of each terroir.” There is a range of regional wines, which were already in bottle when I visited and which I didn’t try.

“2023 is a very energetic, fresh, and fruity vintage—I prefer it to 2022. There may be more acidity in 2022, but the balance in ’23 is very good—like 1999 but better.”

The terroirs of Clos St-Denis and Clos de la Roche are eloquently expressed at this domaine, where you can compare them side by side. “Clos St-Denis is one of the best terroirs in Morey—there is more earth in the topsoil, and a perfect exposition. It is sweet and elegant, and seemingly endless on the finish—not as demonstrative as Clos de la Roche, perhaps, but with greater purity.”

I really enjoyed Jérôme’s wines. The green-harvesting paid dividends, for there is good concentration and fine tannin, but also plenty of energy and freshness.

Chambolle-Musigny

From the Aux Echanges lieu-dit and vines planted in 1921, so they are always low-yielding. Lovely concentration and juicy density. Oodles of ripe fruit, soft tannin, and good vibrancy on the finish. Spot-on. 2027–32. 89

Gevrey-Chambertin

From 74-year-old vines in lieu-dit En Seuvrey, which lies on the border between Morey and Gevrey. “Like all the winemakers in Morey, we have a parcel here. There is more clay in the soil, and it makes a very gourmand wine.” This also has good energy. Lightly muscular, nice density, “a typical Gevrey, with a strong cherry sensation”. I find blackcurrant sweetness cut with vibrant freshness. It has an attractive bitterness and a very sprightly feel. 2027–32. 90

Charmes-Chambertin Grand Cru

From 0.4ha (1 acre) in the Charmes section. Rich, sweet fruit—cherries—and a gorgeous aroma of cherry blossom, too. There is great volume on the palate, but it’s gossamer light and finely textured. Lucid cherry fruit is threaded with slivery freshness, into a persistent, streamlined, tangy finish. A delightful Charmes. 2027–35+. 96–97

Morey-St-Denis Premier Cru Aux Cheseaux

Virgile Lignier, Cyprien Arlaud, and Jérôme Castagnier are the three owners of this climat, which is very interesting, as it touches Charmes-Chambertin and shar4s something of its limestone and minerality. It is bright and red-fruited (red currant), and springs onto the palate. Singing, sweet, and fresh, with a chalky vibrancy and finely textured tannins. A bright and tingling finish. 2027–33. 93

Clos de la Roche Grand Cru

From a single block of 0.6ha (1.5 acres), with only 5–10cm (2–4 inches) of topsoil over the limestone. Almost a flinty, smoky aroma—but from the limestone rather than any light reduction, I think. The palate is energetic and super-intense. It’s straight and powerful, with well-toned muscle. Chalky grip and tension, and a lovely, long, graphite finish. 2028–40. 97–98

Clos St-Denis Grand Cru

“In Clos St-Denis my vines are in the center of the historic parcels of 2.2ha [5.4 acres]—the total is now 6.6ha [16 acres], as some lieux-dits [Maison Brûlées and parts of Calouère and Chaffots] were later added.” It is much more reserved than the Clos de la Roche. Pure and channeled. Powerful yet delicate and finely textured. Lithe muscle. Perfumed finish. 2028–40. 97

Clos de Vougeot Grand Cru

From 0.5ha (1.2 acres) in Grand Maupertui: “My neighbor is the wall.” It is intense, compact, and layered, but actually very elegant, with a well-defined, channeled palate. A ribbon of dark fruit, satin tannins, black-chocolate richness, and, on the sleek and vibrant finish, a touch of cocoa powder. I really like this urbane Clos de Vougeot. 2028–40. 97

DOMAINE DUJAC

The style of these elegant and vibrant wines carries the hallmark of whole-bunch, which brings freshness and appealing herbal notes to the ripe fruit. Lovely Morey red and whites from the domaine this year.

Admirably candid Jeremy Seysses explained that any added sugar converted to 0.5% ABV more than expected, so the chaptalized Gevrey Combottes ended up at 14% ABV, which they are not looking for at this domaine: “You get to 14% and you lose precision and finesse.”

“At harvest, I thought 2023 was another 2000 (for the reds)—because of the weather and the large cop—but the 2000s are more jammy, and the 2023s have more tannin.”

White

Morey-St-Denis

A somewhat golden aroma, with ripe-apricot fruit. Rounded and silky, this is generous, with a smooth-stone character. Fresh tang to finish. Rather delicious. 2026–32. 89

Morey-St-Denis Premier Cru Mont Luisants

Light citrus and peachy aroma. Glossy, with candied citrus fruit up-front. Ripeness envelops the tight and firm core. Sweet lime to finish. 2026–36. 93

Puligny-Montrachet Premier Cru Combettes

Savory, with a hint of mint. Smooth and rounded, a rather opulent palate. Full-bodied, with a hot-stone feel. Sumptuous into the finish. A touch exotic at the end. 2028–35. 94

Puligny-Montrachet Premier Cru Les Folatières

An earthy, stony aroma, with ripe fruit and floral hints. A good, straight palate, with lemon pith on the finish. 2026–33. 92–93

Red

Gevrey-Chambertin Premier Cru Aux Combottes

From the Morey side of this climat, where Jeremy says there is more clay. Red fruit, baked and rather jammy, which combines with the whole-bunch to give a rich and yet tart herbal character. There is a warm and generous feel, if just a bit awkward now. I believe this had a late malolactic. 2028–38. 91

Morey-St-Denis

Floral aroma. Much more personality than the négociant Morey. This is vibrant, with garden-herb notes and red-cherry fruit. Pure and singing. There is a light mineral touch and salinity to finish. 2026–33. 88

Morey-St-Denis Premier Cru

Attractive tension and vibrancy. Straight, energetic red fruit. Super-sweet, but nicely herbaceous thanks to the whole-bunch, with a little stemmy grip to the finish. Good push through. 2027–38. 92–93

Clos de la Roche Grand Cru

Rich and yet austere. The more severe expression, a savory cut combining with a rich density of fruit and slightly exotic aromatics. A hot and cool feel. Punches into a persistent finish. 2028–40. 96

Clos St-Denis Grand Cru

More elegant, subtle, and softer than the Clos de la Roche. Diaphanous yet intense mid-palate. Silky stretch into the finish. Sophisticated. 2028–40. 96

Vosne-Romanée Premier Cru Les Beaumonts

A refined and aromatic Beaumonts, with a delicate, silky sweep into the mid-palate. Elegant and precise. Ripe, for sure, but the whole-bunch brings a fresh and airy breath to the fine finish. 2028–38. 94–95

Vosne-Romanée Premier Cru Malconsorts

An opulent profile. Rather gorgeous depth of fruit. Velvety texture. There is volume and density. The whole-bunch works a treat here, contributing energy and freshness to the lovely, long finish. 2028–40. 94–95

Echézeaux Grand Cru

A finely textured, fluid, and pure example. Warm aromatics. Captures the more perfumed and delicate face of this terroir. 2027–38. 94

MAISON DUJAC FILS & PÈRE

The 2023 vintage marks the end of most of the négoce activities here, partly because the quantities were too small in 2024. “The value in négoce is questionable and we are not excited to continue,” Jeremy said. “The whole idea was to give value.” Dujac will continue with the Nuits-St-Georges only. The négoce fruit was picked on September 15, as it ripens more slowly than the domaine fruit. Jeremy remarked, “Keeping the fruit is a priority and so we will bottle these a little earlier.”

Gevrey-Chambertin

This is the best of the village négociant wines in terms of intensity and tannin quality. A straight palate with a smooth texture, and the dark fruit is nicely balanced with freshness. 2026–32. 86–87

Morey-St-Denis

Red fruit. Crunchy texture. A little thin, but fresh and sprightly on the finish. 2025–28. 85

Nuits-St-Georges Premier Cru Les Cras

Rather succulent, with suede-soft tannins and plentiful forest fruits. An appealing and inviting wine, even if it doesn’t speak very strongly of Les Cras for now. 2026–34. 87

DOMAINE DES LAMBRAYS

“A large harvest—35% more than average,” says Jacques Devauges. But as he points out, “All the grands crus of Morey-St-Denis and Gevrey—except Lambrays—asked for higher permitted yields.” A serious green-harvest here—still a good-sized crop, but lower than the normal legal limit, which is 42hl/ha.

“Crop-control was important. This kind of vintage is largely made by green-harvest. I hate to do it—in a good, well-tended vineyard, you shouldn’t need to—this is the goal. But in some vintages, Mother Nature is way too generous, and this was one of the two key points of the harvest.” The other was the picking date. As a result of an early and rapid harvest, Clos des Lambrays is 13.8% ABV. Only one wine here is over 14% ABV.

Jacques Devauges finds the reds to be quite like 2018 “but with better balance; more grace and perfume; less overripe and with more acidity; not a Porty style, as in 2018.”

White

Puligny-Montrachet Premier Cru Clos des Caillerets

Richer still than the Folatières, but dense and stoney and it pushes into a longer finish. It has much more sapidity to bring it into touch. 2026–35. 94–95

Puligny-Montrachet Premier Cru Folatières

Unctuous and seductive. Exotic, greengage fruit. Honeyed and almost sweet to finish. It seems to lack acidity and to be a bit soft for my palate, but the analysis is normal. Jacques remarks that the parcel is right in the middle of the climat, almost in an amphitheater, so it catches the sun. 2026–32. 92

Red

Nuits-St-Georges Premier Cru La Richemone

From 0.9ha (2.2 acres) of the total 2ha (5 acres), mid-slope. “You cannot see the difference in the vineyard with the neighboring vineyards,” says Jacques, “yet somehow the wines are so different.” One quarter of the vines were planted in 1924, the rest between the ’30s and the ’60s. “There is something that gives this personality. It is a wine that is different from what you might expect—not Nuits-style, but not Vosne-style either.” Perfumed and seductive—more Vosne on the nose, perhaps. On the palate, rich and succulent, but with good intensity and vigor. Light grip on the finish. A touch of muscle here yet richly aromatic at the end. 2027–35+. 94

Vosne-Romanée Premier Cru Beaumonts

From 0.45ha (acre) in the Dessus section. Ripe-cherry and cherry-flower aroma to a gorgeously ripe and juicy palate. Lovely concentration. Very sweetly fruity, with fine-textured, taffeta tannins and a light freshness and salinity to finish. 2027–38. 95+

Morey-St-Denis

From two plots toward the top of the slope, above Clos des Lambrays and Clos de Tart. Red-fruit aroma. Juicy, sweet-fruit palate, with a crisp undercut and savory, sapid, salty notes to finish. I like this stylish village wine. 2027–32. 88–89

Morey-St-Denis Premier Cru Clos Baulet

Clos Baulet and Clos Sorbé are neighbors, but the terroir and expression differ. Clos Baulet is just in front of the domaine—only 0.8ha (2 acres), the smallest premier cru in Morey-St-Denis, and only three producers (I had just tasted the Tortochot version). The topsoil is 80cm (32 inches) deep, over a subsoil based not on mother rock but a stony, light-brown mix. The wine is suede-soft, lightly growling, quite full, richly fruity and spicy, with an earthy freshness to finish. An accessible and softish wine. 2027–34. 92

Morey-St-Denis Premier Cru Les Loups

A blend of lieux-dits La Riotte, Les Blanchards, and Le village. “It is quite representative of a Morey-St-Denis premier cru, I think,” remarks Jacques. “All are just below the grands crus, with 70cm [27-inch] topsoils. There is more clay here and the microclimate is warmer, so there is higher ripeness.” About 50% whole-bunch. It’s ripe, with mulberry fruit and plenty of generosity. My sample was rather too oaky—all François Frères for this wine, 30% new. Finishes clear and sweet, with an aromatic spicy note. 2027–35. 91

Morey-St-Denis Premier Cru Clos Sorbé

Clos Sorbé has redder soil than Clos Baulet (more iron), is closer to the limestone bedrock, and turns a little to the south, so is a touch warmer, I was told. A richer aroma, with dark fruit. It’s both sappy and cold, with darker and riper fruit and a touch more muscle and energy. It is lithe and energetic. Hot and cold wine. Even more potential here. 2027–35+. 94

Clos des Lambrays Grand Cru

Jacques divides this into 11 different parcels, which are vinified and aged separately. This will be assembled in the spring, but it’s not a blend as such, since the wine is a proper representation of all parcels: Jacques does not select. We tasted three samples—a diagonal, from the bottom, MSD side, to the top on the south side. “There is a level of diversity in this grand cru that has existed since 1365. We have to make all the parcels separately to understand the diversity of this climat,” remarks Jacques.

Plante Bas: 43-year-old vines at the bottom of the vineyard on the MSD side. All the fruit from here is destemmed and vinified with no SO₂. Black-cherry, expressive fruit, but also quite an earthy aroma. A deep, earthy, and savory-sooty palate. Lots of tannins. Chewy. Not very long.

80 Ouvrées Milieu: This is in the center of the vineyard. All the fruit from these old vines, planted in 1934, is vinified as whole bunches. This is more restrained on the aroma but also the most concentrated. A satin texture on the attack, super-fresh, slightly stalky and vivacious. Snappy and much longer on the finish. Really persistent. Very good indeed.

50 Ouvrées Haut. The vines here are also old, planted in 1938, and all the fruit is also vinified as whole bunches. A perfumed, somewhat “high-toned” aroma, quite exotic and warm. Leaner on the palate, keen, spiky, and tart, with a slightly bitter finish. “Compact limestone and very austere,” says Jacques. I find this too dry. But both samples I tried came from barrels that had not been racked, while the sample of the 80 Ouvrées came from a barrel that had been.

And finally, the assemblage of all 11 parcels that represents the wine for 2023. “Amazing terroir. It is an orchestra, with all these different parcels,” observes Jacques. Here there is the richness of mulberry fruit and spice on the aroma. But the palate is more refined than the nose suggested. So very aromatic. A perfumed, lightly purple palate, which carries to a lingering, floral, and slightly exotic finish. It is intense, very finely textured and delicate, yet the palate is expansive. Wafts on a long—so very long—and aromatic finish. As Jacques remarks, “Something happens when you put the wine together.” He is making a very different Clos des Lambrays from that of his immediate predecessors. Now Clos des Lambrays is intense yet delicate, precise and finely textured. A wine with great aromatic persistence. 2028–40+. 97–98

DOMAINE PERROT-MINOT

“The most important thing in 2023 was to reduce the quantity, as Nature was so generous,” remarked Christophe Perrot-Minot. “We did a strict green-harvest, in order to have body, concentration, and capacity to age. But only once—it was all done at the end of July.” He had an average of 42hl/ha. “We have lots of old vineyards and never too much yield.” Yes, he did adjust the acidity a little, adding some tartaric for the right balance, but it doesn’t show, while the precision and care in the vineyard and winery certainly do. Masterful use of whole-bunch, which is around 40% but barely in evidence.

“The wines have a brilliance to them: elegance, finesse, and complexity. Some vintages are less refined, whereas this is more subtle, and there is good digestibility. The 2022 was deeper, as it was a smaller production for us, with more blue fruit, while the 2023 has more red fruit.”

Christophe’s wines are expensive, undoubtedly. But he points out that the final price is very different from his ex-cellar price, and includes not only the importers’ often-generous mark-ups but also other ongoing margins as the wines are traded. He argues that he invests significant sums into producing the finest possible wine—even his corks cost €3 each.

Like it or not, these are benchmark Burgundy. Christophe captures nuances of terroir with a delicate, pure expression. The textures of the wines are sublime. Lovely lucidity of fruit and very little new oak, of which I totally approve. They shimmer. So, there are some high scores here.

Vosne-Romanée Premier Cru Les Beaux Monts has disappeared into the Domaine des Lambrays fold, along with some of the Richemone. There are some small changes on the labels, as Christophe can no longer combine lieux-dits, but the parcels remain the same.

Chambolle-Musigny

A blend from La Combe d’Orveau and Les Boussières. Delicate and pure, with ripe raspberry and rose petal. Lissome texture mid-palate, to a lively, crisp finish. 2026–35. 91

Chambolle-Musigny Premier Cru La Combe d’Orveau Cuvée Ultra

Glorious, perfumed aroma to a silken palate, intense and seductive in its fruit but lissome in texture. Moves into a fresh and sappy finish. I like the cold, sapid note, which is beautifully sustained. 2027–38. 95–96

Morey-St-Denis La Rue de Vergy

Elegant, pure, delicate wine, with a crisp and crystalline character. Racy, swift, salty, and light. Tip-top! 2026–33. 91

Morey-St-Denis Premier Cru La Riotte

Wild-strawberry fruit aroma, then this pirouettes on the palate: delicate, balletic, and so pure, with a fine texture and powdered chalk finish. I love the long finish on this stylish wine. 2027–35. 94–95

Vosne-Romanée

A blend from Aux Ormes and Chalandins. Ripe and indulgent red-fruit aroma. A juicy, rounded, lightly sumptuous mid-palate, which ripples into a satin finish. 2026–33. 92

Nuits-St-Georges Vignes Centenaires Premier Cru La Richemone Cuvée Ultra

An intense blueberry aroma, then on the palate, warm, forest fruit. Super-svelte and seductive. Satin texture, with a polished glide into the finish, which is cool and fresh. “The topsoil is finely textured, so it can be delicate wine,” remarks Christophe. 2027–38. 95–96

Gevrey-Chambertin

A blend from La Justice and En Seuvrées. An elegant sweep on the palate. A hint of orange zest. Shimmies. Gathers speed into the suede-smooth finish, which has a tarragon lift. 2026–33. 92

Chambertin Grand Cru

Impressive, furled energy. So much power channeled into an intensely focused palate and superbly sustained finish. 2029–40+. 99

Chambertin Clos de Bèze Grand Cru

Wonderfully fragrant and intense aroma. It floats on a sublimely scented, generous but diaphanous palate; gently airy, where the Chambertin powers on. Haunting finish. Glorious, but just now the Chambertin seems a touch more sustained. 2028–40. 98–99

Chapelle-Chambertin Grand Cru

Yes, very Chapelle—ripe and aromatic. Satin-rich and sumptuous, but under the palate, the freshness comes. The delicate and careful approach here reveals the salty finish, which is pepped up with a light hint of mint. Picked on September 15. “Very old vineyards support a warm vintage.” 2028–40. 96

Charmes-Chambertin Grand Cru

Intensely perfumed aroma. Just glorious. But there is a firm core to this wine, around which the wealth of aromas and ripe fruit wraps. It’s from a parcel at the top of the vineyard, just under Chambertin. Maybe a touch longer than the Mazoyères. 2028–40. 97–98

Mazoyères-Chambertin Grand Cru

An earthy aroma at first, then the juicy berry comes through. Glossy and dark, with suede-soft, deeper and richer tannins. There is density and muscle here, albeit highly toned. Dark and earthy to finish. 2029–40. 96–97

2023 Burgundy: Abundant variability

2023 Burgundy: A guide to the villages and vineyards

2023 Burgundy: Chablis with a sunny disposition

2023 Burgundy: Chablis tasting notes

2023 Burgundy tasting notes: Côte de Nuits—Marsannay and Fixin

2023 Burgundy tasting notes: Côte de Nuits—Gevrey-Chambertin