2/27/2024 - Robert Pavlovich wrote:

Couldn’t help but notice how golden the color was, very much on the darker end of the spectrum for a young white burgundy. The flavor profile reflected that with ripe, spicy fruit, with some mixed nuts and popcorn accents. Despite the ample flesh it does have a citric side with good medium to plus acidity, and pitted fruit. Has a nice glycerin rich texture that shows especially well on entry in to the mid palate. Very open and supple on the palate, in its early window. It does thin out towards the back end, albeit with grace and modest bits of resonance. A fun one to try though not one I’d stock my cellar with.

2/19/2024 - Robert Pavlovich Likes this wine:

A bit reticent to start, showing a touch light and herbaceous, no big surprise given the vintage. But with lots of air this gains the depth and length you’d expect out of this wine. Armed with complex dark red fruit and 2008’s elevated acidity, it’s personality is marked by its accents of earth, leather, and touches of steely iodine. It carries good length and intensity through its resonant finish.

Having recently had a reference point 2009 Gouges LSG, that was more sinewy, satiny, and very textural. This Chevillon is more chiseled, powerful, and a touch rustic. Would recommend continuing to cellar this Chevillon, and open closer to its 20th birthday.

2/3/2024 - Robert Pavlovich Likes this wine:

Feels like I was just test driving the 2016 last year. This 2019 feels somewhat lighter and more subtle by comparison, more florals and even a bit of Burgundian elegance after extended air time. Even though it shows more forward, there’s also plenty of aging potential. Hard to go wrong with having these around.

2/3/2024 - Robert Pavlovich Likes this wine:

Big warming spice, big dollop of vanilla, saturated with just ripe, dark red fruit, plenty of acidity and mineral impressions per the vintage. Kind of a dichotomy, but ultimately enjoyable if expectations are in check. Fairly open right now but a few more years figure to help it integrate without losing much vibrancy.

11/28/2022 - Robert Pavlovich wrote:

Lunch at Souflot. Was a nice idea but we just didn’t have enough time to give this enough air. There seemed to be so much preservative and overall reduction that it was like drinking a frozen corpse of a wine. Good to hear it has been coming around.

11/15/2023 - Robert Pavlovich Likes this wine:

Rich, dense and palate staining but also well balanced and not over the top. There’s complex spice and layers here, making for an excellent Pommard village. Blinded on some friends, they started on Gevrey but then turned to Pommard after that, and then Lauren guessed 2020 Bouley, well done.

12/28/2023 - Robert Pavlovich Likes this wine:

The adage “Fourrier in cool vintages” seems to play here, and even in most warm vintages this has become such a go to Burgundy, seeming to routinely beat its village expectations.

This 2021 may be a touch light in fruit, but it still has the presence of a proper Burgundy with excellent, brooding spice and fine acidity both framing the red-purple fruit beautifully. Ethereal, complex and balanced, it’s one of those I’d happily drink til’ it’s gone.

12/28/2023 - Robert Pavlovich wrote:

I’ve made a habit of sampling various Aligote but am getting tired of it mostly. This one doesn’t help matters. It’s pleasant and seemingly balanced, pretty well down the middle, but it’s just not very interesting. Not much for fruit intensity or interesting non-fruit accents. It does fine as a house pour kind of wine, masking its alcohol pretty well and showing varietal character, however.

12/19/2023 - Robert Pavlovich Likes this wine:

Cathiard Malconsorts Vertical (Longo Seafood): Served as the youngest wine in a five vintage vertical, this was showing surprisingly more expressive than shut down, in a style pretty consistent with the 2014, just a bit more fruit concentration but still with good underlying acidic freshness underneath. More of a modern classic than a wine pushing the envelope of ripeness such as a CLB. The oak is also seemingly well integrated here, and for all five of the wines. Continue to hold these as the wine seems to be just past its early and overtly expressive stage that the 21's figure to be entering now.

12/19/2023 - Robert Pavlovich Likes this wine:

Cathiard Malconsorts Vertical (Longo Seafood): Served last in a vertical, this seemed to be a good midpoint between the 00's and the 2019, though more resembling the newer style here, it seems to show another level of fruit concentration and refinement, along with the elevated freshness of the vintage. Really well put together and with a real solidity to it, this was nice to check in on with the potential clearly showing. Figures to benefit from another 5-10 years in the cellar.

12/19/2023 - Robert Pavlovich wrote:

Cathiard Malconsorts Vertical (Longo Seafood): Served in a vertical with a 2001, 2007, 2014, and 2019 we think we got an off bottle with the 2008. Not very complex or showy like the others. Some guessed mildly corked, or seemingly advanced. Either way, it had a deadness to it that doesn't fit the other notes here. Consistent over three hours.

12/19/2023 - Robert Pavlovich Likes this wine:

Cathiard Malconsorts Vertical (Longo Seafood): Where the 2001's strength was on the palate, here on the 2007 it was on the nose. Beautiful, multi-dimensional fragrance from pop n pour that continued over the three hour tasting. It's a wine that shows its class, but also clearly shows the vintage, with lots of elements coming together in a fresh and seemingly finished package. The wine is laced with herbs (causing some to guess stems), soil/spice, and has a more reserved fruit expression similar to the 2001, but with slightly sweeter fruit and less assertive acidity. Not especially long or complex on the palate, it still possesses an aristocratic air to it, and unsurprisingly, acting like an excellent 2007.

Served second in a vertical with a 2001, 2008, 2014, and 2019 this showed the best aromatics, my overall #2 of the tasting.

12/19/2023 - Robert Pavlovich wrote:

Cathiard Malconsorts Vertical (Longo Seafood): Not especially expressive on the nose, the palate however is decisively fresh and in its prime. The antithesis of red burgundy today, it almost leads with its steely acidity and there's a slight firmness to the tannins, helping give good follow through and energy throughout. While the fruit is more restrained, there is plenty of it to balance its medium to plus bodied frame. The finish is laced with soil driven spice, which lingers gracefully without a ton of intensity but it still shows its liveliness. It's a satiny textured, old school aged burgundy, and being a premier cru, pretty much the pinnacle for its class.

In a vertical with a 2007, 2008, 2014, and 2019 this was probably showing best on the palate. No real bottle prep, enjoyed and held well over a three hour lunch. From a single cellar bought on release.

10/31/2023 - Robert Pavlovich wrote:

Pleasant showing, it held itself well with good fruit concentration and enough freshness, even though it’s more of a casual party wine.

12/17/2023 - Robert Pavlovich wrote:

From magnum. Pretty good varietal character, on the elegant side of the spectrum. Bits of resonant extract and solid drinkability, though not particularly complex, it has integrated well.

12/16/2023 - Robert Pavlovich Likes this wine:

With a touch of resonant extract and a nice dollop of charm, this is a pleasant surprise. Has good medium to plus acidic freshness and good fruit definition for the level, a touch of green with the yellow. Just a modest amount of youthful firmness but opens right up. Plays very well as a nice apero/ starter.

12/14/2023 - Robert Pavlovich wrote:

There are softer, buffered textures to the wine, somewhat similar to Lamy. There’s good focus, purity, ample and rounded fruit that shows honeysuckle, touch of green fruit with the yellow and other floral elements, but ends up feeling a bit generic. Doesn’t have the energy and tension of the Bachelet-Monnot. Instead it trades on being pleasant, easy to enjoy and hiding its alcohol pretty well. Got a chance to revisit day 2 on this one with same notes. Thought the Domaine’s Bourgogne was a bigger success in ‘20

12/14/2023 - Robert Pavlovich Likes this wine:

This needed some air while the Pillot didn’t as much. There is some woodsy spice from the oak to resolve, but it also makes for some added tension and resonance here. After a half hour in the glass it’s really picking up intensity and integrating, showing good and ample fruit, medium to plus body and acidity, along with the complex spice and tannic accents, finishing with good length and grip for the level. I’ve said before these wines aren’t shy and for the most part I like the style, and gravitate towards Chardonnay with more stuffing and tension like this one.

12/14/2023 - Robert Pavlovich wrote:

I brought this to share with some friends and give a test drive, even though I was pretty certain what the answer would be.

Opened a few hours before the tasting, I poured a few ounces in to a glass to give a more serious slow ox. The wine tasted kind of sweet and flat, though of course it figured to need air. By the time we served it to the group, the wine was alive and well, with the wines lively, savory spice slightly overtaking the sweetness of fruit. Some, like my friend @frankdrinkswine make a big deal about young Barolo, and the tannins that come with it, however I happen to enjoy that aspect of the wine, as it gives good intensity and something to savor on the palate. Oddero of course does a great job managing this, where the edges aren’t very sharp and the wine is enjoyable on release, while giving a look at its potential. I started collecting this wine with the 2013, and though I’ve skipped a few vintages, it’s definitely one I look to in possessing both high quality, value, and overall personal preference.

12/9/2023 - Robert Pavlovich wrote:

The DMY has been a pleasure the few times I've had it, seeming to fit the archetype of what you imagine Champagne should be. Combining the three main grapes of the region with excellent freshness of fruit and a buffered underlayment of toasty vanilla, and subtle spice. Old barrels are used, dating back to 1937 from Filaine's Bollinger days. The bottles are hand riddled and disgorged. Production of the DMY is normally around 1,500 bottles.
45% Pinot Noir, 35% Chardonnay, 20% Pinot Meunier

12/9/2023 - Robert Pavlovich Likes this wine:

This needs lot of air right now. Showed good medium plus acidic freshness over a few hours on the first night, but it was very reductive, almost no fruit expression and not really worth drinking. With a little more than half the bottle saved, it showed very well the 2nd night. Mixed apple and mild citrus, its fresh fruit was singing, with a bit of an extra dimension owing to its grippy extract, balance, and vibrancy.

12/4/2023 - Robert Pavlovich wrote:

From magnum. Opened at a casual holiday party, which was a perfect venue for this. Still very fresh and seemingly at peak in this format. It’s an elegantly rendered Mourvedre with some mild pepper notes and veggie leaf accents. It’s like drinking a Rhone light. Very pleasant and drinkable, even if light across the board, including complexity.

12/2/2023 - Robert Pavlovich Does not like this wine:

Good enough I suppose, but the fruit comes off as a bit stewed and the wine itself a touch rustic, with a mild iodine note that I’m sensitive to. Drinkable but I didn’t really enjoy it. Second bottle with similar results.

11/25/2023 - Robert Pavlovich Likes this wine:

Has evolved positively. Nose is singing and over delivers, showing tons of spiced kirsch cherry with slight leather and soil accents. The palate has good fruit, repeating the flavors from the nose with good freshness, though a touch rustic and light on complexity, struggling to live up to its level.

11/18/2023 - Robert Pavlovich Likes this wine:

In a lineup with D-G’s 2017 disgorgements, this is immediately larger in scale with an extra gear, having those bass notes that the others don’t have. There’s also good lift and sustain through the mid palate to finish, with some sexy savory spice on the back. Quite excellent. Like a Krug Clos de Mesnil light.

11/18/2023 - Robert Pavlovich Likes this wine:

Very good to excellent showing, very much in its secondary zone. At once muscular for Volnay but also a touch of elegance. Expressive and concentrated dark red fruits with good complex, savory spices. Tannins still present but mostly resolved. Good breadth and resonance on the finish.

11/17/2023 - Robert Pavlovich Likes this wine:

Blinded this on a group. Showed very archetypal and classic Barolo. Someone said it could/should age much longer but it had been open 9 minutes and was already showy and sexy. Perfect cork.

Remarkable how this didn’t show any vintage weakness, much more like a 16, fully ripe and expressive with good medium to plus acidity. What was interesting is it showed absolutely no heat and a bit of chocolate flavoring, perfect for the late night blind it was asked to do. Good and lively, the tannins are pretty active but fairly rounded. Lengthy finish with good full breadth and resonance. Probably should’ve bought more of these.

10/29/2023 - Robert Pavlovich Likes this wine:

Beautifully balanced, seemingly right down the middle, it has great transparency of Castiglione Falletto terroir with just ripe, fresh fruit that has a touch of sappy sweetness. Heady, complex savory spices in abundance. Shows good firm tannic structure and medium plus length and sustain on its finish.

Had heard mixed reviews on this wine years back, probably was in a dumb phase. Now it seems to have sufficiently aged to check in and enjoy, while having plenty of cellar life ahead of it. I had the 2010 San Giuseppe a few years back, and from memory the SG seemed riper and sweeter, while this BB was more angular and to my preference. I’ll have to revisit them both side by side at some point.

10/14/2023 - Robert Pavlovich wrote:

Showing a mix of deep, dark, woodsy wild berries and spices, this a broad shouldered beast with big fruit and higher alcohol to match. There’s also some good savory spice and soil character with good inherent complexity. That said it’s the biggest wine I’ve tried yet from Berthaut. I had the chance to follow it over several days, and the extended air does help it come together, though I don’t think it will ever be an elegant charmer. Let it sleep and open this with a hearty meal or when you’re in the mood for something stronger.

Importer notes:
From a 0.38 ha plot planted in 1961
Just below 1er Arvelets, with deeper soil.
Partial whole cluster ~35%

10/12/2023 - Robert Pavlovich Likes this wine:

Pours medium dark red/garnet. There’s attractive cool fresh fruit on the palate, which tastes darker than it’s color, like black cherry and a mix of dark berries. Thanks to its rather broad, mineral rich acidity it’s not especially deep or dense, though things quickly perk up on its pixelated, energetic finish. Its fine grained tannins have shed most of their sharp edges, and though a bit of singe remains this never loses its elegance.

Enjoyed this quite a bit though it’s just a touch sharp. Figures to be better in a few years to tame its structure while giving the aromatics a chance to blossom.

10/3/2023 - Robert Pavlovich Likes this wine:

When I first had this last year I couldn’t stop thinking about how good it was. The freshness, vibrancy and complexity in a muscular but still elegant build. While it showed a touch more oxidative with more of a brioche note that I don’t enjoy as much, it still showed brilliantly. Wouldn’t wait on these for long. 2019 DG

10/3/2023 - Robert Pavlovich wrote:

Rip roaring acidity to start, but it does integrate pretty quickly. The fruit is mineral rich, complex, and bright. However there’s a lactic note, and a sweet vanilla laced finish that detracts from the experience.

9/26/2023 - Robert Pavlovich Likes this wine:

The nose is a musky, complex mix of red/black cherries, kirsch liquer, spice/earth, and a faint bit of funk. Palate is firm and pretty grumpy to start, more of a 2010 that still acts as if it were in the 90’s with its slight rusticity and savory, masculine edge. It’s definitely on its own time, not wanting to be hurried. The structure unwinds and the charm starts to show itself on day two, with the showier red and black fruit coming in to focus and the structure moving more to the background. It is worth the wait, showing as a pretty complete 1er, with good complexity, depth, balance, and an engaging closing kick. This should easily go 20+ years and I look forward to my remaining bottles next decade.

8/24/2022 - Robert Pavlovich Likes this wine:

Loved this. It was really singing on the night, its dark red fruit out in force with good complex spice and earth accents. Big medium plus tannic structure, but rounded enough to enjoy. The finish sails on with its bright core really flashing and taking off, while its resonant chewiness lingers as well. Tons of energy, with bright tones (fresh acids) but a little more deeper bass and baritonal strength. I don’t think there was much bottle prep here, just another case of a young Barolo showing great in its youth. Brought to dinner by Ryan Curry.

9/18/2023 - Robert Pavlovich Likes this wine:

Deep, finely textured, and still light on its feet. Easy to see why this is a favorite of Bouley’s crus. It has an understated power and presence to it. Good earth and spice nuance to its medley of dark fruit. Has real charm and some tannic sizzle on the back from the modest new oak. Definitely not one of the “too ripe” 20’s, it’s finely balanced, with good complexity and charm.

9/10/2023 - Robert Pavlovich Likes this wine:

Just starting to shift in to early secondary phase. The nose is pretty expressive and seemed to keep on giving. Very medicinal, with lots of herbs, and the fruit is rather buried. On the palate a different story, there’s some good sweetness of fruit to offset its savory and herbal nature. Structurally it has great solidity yet it’s now fairly accessible. It’s a complex merging of flavors that’s hard to pinpoint, leaving plenty of room for contemplation.

My only other vivid comp for Cannubi is the 2012 Burlotto which I found even more savory and almost strictly a food wine. This has some versatility to it, definitely does well with food but doesn’t demand it. Glad to have Fenocchio’s 2011’s - both this and the Castellero have come out really well.

9/3/2023 - Robert Pavlovich wrote:

The nose is rather shy. Palate is getting nearer to maturity, quite ripe as I noticed some prune notes with the rose accents and darker red fruit. The structure is at least halfway resolved, though still with a little sizzle left on the tannins. It showed as a nice dinner wine in casual company, a touch below expectations but other collectors seem happy with this lately, so there’s some bottle variation to be expected. There’s lots of sediment so a decant is recommended.

2/8/2023 - Robert Pavlovich Likes this wine:

There was some good company on the table, including a very good ‘01 Chave, but this Cote Brune dispatched them all and it wasn’t very close. This had an extra gear of bright, energetic lift to its core that was compelling on its own. Combined with the correct, fresh fruit flavors and intricate spices and perfume, it’s clearly extra special stuff. I haven’t sampled them all, particularly in the northern rhone, but this is the best I’ve had.

2/8/2023 - Robert Pavlovich wrote:

Old school traditional and with plenty of life left, don’t be afraid to give this some air. While a real nice showing, it is a bit rustic and may not be fully integrated yet, but near enough. However it was outshined by a ‘98 Jamet Cote Brune on the night.

8/22/2023 - Robert Pavlovich wrote:

The oak was very prominent, even though listed at 33% new it just hasn’t absorbed yet in this bottle. While it did improve with air and showed some potential, I’d hide these away for a long time and hope for the best. If curiosity does get the best of you I’d recommend a long decant.

8/18/2023 - Robert Pavlovich Likes this wine:

Loving these j.m. guffens across all sorts of levels, here included. The wines are extra fresh and beautifully textured with mineral effects and no hard edges at all. JM Guffens told me this might be the best vintage for his Verget label and this is certainly a good ambassador.

8/13/2023 - Robert Pavlovich Likes this wine:

This 19’ Georges Lignier CdlR was a big step up over the 20’ Combottes tasted a few months back, and really reminds me how much I enjoy the better wines from this vineyard.

With so many producers dialing back oak, and making many of the same decisions that are friendly with buyers, I feel like in some cases, we’re getting a better picture of vintage and vineyard than before.

While this 2019 seems to have a fairly heavy vintage signature (not a bad thing), it reminds me of a 12’ Lignier-Michelot I opened last year. Having the elegance of Burgundy, but showing such great presence and understated power behind it. You don’t have to guess, knowing immediately it’s grand cru quality. Both also showed a restrained level of sweetness that helped give them great balance. I could expand on all the descriptors (depth, texture, complex spice, length, good acids behind, without a hint of heat) but no need. Sure, higher levels of CdlR are out there, but I was real happy with this.

This saw about three hours in a decanter before serving, though I had a taste directly after opening and found the palate was rather open, and the nose mostly closed. Air did help for both.

Importer notes:
Holdings - Just over 1 hectare, spread around CdlR, mostly in the lower part, Les Mochamps and Les Chabiots
50% new oak (20 months)
80% destemmed
Sulfur after malo, before bottling
Benoit Stehly, nephew of Georges Lignier took over in 2008

7/17/2023 - Robert Pavlovich wrote:

I’ve rarely had a (red) Burgundy cry out to be paired with meat more than this Bruno Clavelier. It is generally classy and on point for its level, but the fruit is drenched with savory elements; beef blood, leather, bit of iodine. Good medium acidity, though little to no sweetness of fruit. Tannins aren’t too aggressive, helping to coat the mouth on its medium finish. Drinking well now and pretty expressive right away, but no rush. I was able to enjoy it on its own, though it would’ve done better with a hearty meal.

6/29/2023 - Robert Pavlovich Likes this wine:

Shows ripe dark red and black fruit, complex cherries and wild berries. While the fruit is fairly showy from the start, it’s supporting structure shows more traditional elements, in a way that’s rarely seen today. It’s an interesting duality as it shows pure, velvety, and layered fruit, but then pretty strict acidity that’s coupled with a metallic streak within it. The tannins however are fine and ripe, helping lead to a full finish for a premier cru. All the elements are here to suggest this will go long in the cellar, unlike so many wines being made today.

Drank over a few hours at a restaurant, half the bottle saved to day two, but it was really on day 3 that it reached true synergy, really showing an extra gear and coming together while the metallic note dissipated substantially.

Made 2/3 whole bunch, mainly from a blend of the vineyards En Ergot, Corbeaux, Combottes, and a small bit of Petite Chapelle and Clos Prieur.

5/15/2022 - Robert Pavlovich wrote:

Definitely on the leaner, acid driven side. Think I caught this in an awkward phase. While it doesn’t show like a wine with much for structure, it may well blossom in to a pleasant, silky Volnay with expressive aromatics.

6/9/2023 - Robert Pavlovich Likes this wine:

Deep red, purple and darker fruit ensemble. Shows a complex nose of mixed spices, earth, and a touch of heat. It’s more obviously marked by the vintage on the palate, bigger bodied with bass notes you wouldn’t expect from Volnay. But that doesn’t mean it’s not delicious, in fact I preferred this version than the lighter, acid driven 2017 in its youth. The fruit here has big bold flavors with complex spices and suggestions of earth. Even the elevated alcohol (which can be sensed) provides some tension, mingling with the moderate tannic structure and medium low acidity nicely, giving good resonance and sustain on the finish. While it’s not the classic Volnay you might look for, and it’s probably even a bit larger than a modern classic, yet it’s a wine that works and gives quite a lot if you’re ever in the mood for such a wine.

5/31/2023 - Robert Pavlovich Likes this wine:

With notes of honeysuckle, pear, and mild lychee, it shows a mix of complex flavors, good acid freshness, and even a bit of grip on the back palate. Very mildly sweet with much more savory character, after some air, soft lime and citrus oil flavors emerged. Always highly drinkable, with a good bit of extract that kept it from being too light. In these days of big priced Aligote, nice to find a satisfying one without the markup.

5/30/2023 - Robert Pavlovich wrote:

Opened early in the weekend for a taste. Was very herbal yet not very interesting so decided to recork and save for what ended up being two days later. Shows secondary character, though the palate remains pretty intensely herbal, not too surprised for a 2010 red, though at the upper range. The structure is mostly resolved though it does have a dusting of energetic fine tannin that fades with air. Good medium plus acids. The fruit just isn’t quite in full harmony yet, and I think the aromatics have some potential so I’d let these rest a while longer if this bottle was representative.

5/28/2023 - Robert Pavlovich wrote:

Fine and pleasant, and pretty fairly priced. It comes up a bit light on tension and complexity for me.

5/27/2023 - Robert Pavlovich Likes this wine:

I didn’t expect much here, but was pleasantly surprised. Good balance of complex fruit with some depth to it, and the acidic freshness gives good tension, together with the oak, with its savory spice and mineral effects. Seems very giving now, still with a bit of firmness but unwinds nicely in the glass.