Michael Edwards | The winemaking shows real flair: 10% fermented in oak and blended with the rest after malo, then matured in used cask on lees. The oak presence is but a whisper; the scents meld nectarine with pineapple, the mouthfeel is exciting, creamy, of subtle, durable structure. Top class. | 95
Details
Wine expert | Michael Edwards |
Tastings year | 2018 |
Region | Burgundy |
Appellation | AOC - Premier Cru |