92-95 points, Stephen Tanzer
September 2003
Pungent, perfumed aromas of grapefruit, ripe apple, nutmeg and cold steel, with some smoky soil tones. A huge, mouthfilling wine with a dusty, tactile texture and considerable fat, framed and intensified by excellent, integrated acids. Almost deceptively sweet today, but this extremely dense, rich wine is still a baby. The alcoholic fermentation lasted until the end of January, noted Prost, but then the malo went quickly.
94 points, Stephen Tanzer
August 2004
Very pale color. Steely aromas of lime, apple blossom, crushed stone and mint; has the almost metallic minerality of a top Chablis grand cru. Then dense, penetrating and pure, with palate-saturating flavors of minerals and lemon ice. As young and minerally as this is, it's not especially austere or hard. Finishes smooth, extremely subtle and very long, with lemon and spice notes. My style of Burgundy, very Chablis-like in its penetrating, stony character. Likely to develop in bottle for 15 years or more.
92 points, Wine Spectator
January 2004
Very clean and racy, evoking floral, herbal and mineral aromas and flavors. Dense and coiled like a steel spring, this needs time to open. I like the purity here, without much oak in the way of the terroir. Best from 2006 through 2015. –BS
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