Awards/Ratings

Notable scores: Vinous (Neal Martin) 92; Burghound notes 91–94 range for barrel samples; Jancis Robinson cask tasting positive. Drinking windows cited ~2027–2045/2050

Tasting Note

Perfumed Grand Cru: red cherry, plum, peony and rose with Earl Grey tea and fine spice, silky texture, subtle grainy tannins and a mineral, poised finish.

Food Pairing

Western: duck breast with morels, Italian veal escalope, roast lamb, beef bourguignon. Asian: Peking duck, char siu (Cantonese roast pork), miso‑glazed aubergine, mushroom hot pot or soba with shiitake.

Production Method

Partial whole‑cluster (~15%) fermentation, very gentle extraction; matured in 75–80% new oak (Allier/Nivernais barrels), light–medium plus toasting.

Vineyard Info

Drouhin‑Laroze parcel (≈0.52 ha) in En La Chapelle; vines planted 1973 and 1986. Family domaine with long history and multiple Côte de Nuits grands crus.