Awards/Ratings

Heiner Lobenberg 97–98+; Vinous (Antonio Galloni) ~95; Jancis Robinson 18/20; Neal Martin/Wine Advocate ~92–94; Burghound 91–94. Critics highlight perfume, concentration, firm tannins and long mineral finish

Tasting Note

Perfumed and intense with black cherry, boysenberry, violet, licorice and wild herbs; earthy truffle/forest-floor notes, firm powdery tannins, lively acidity and a long mineral finish.

Food Pairing

Western: roast beef, leg of lamb, venison, mushroom risotto, aged cow cheeses (Comté, Beaufort). Asian: Peking duck, char siu, Korean bulgogi, Sichuan braised beef, mushroom hot pot.

Production Method

High whole‑cluster fermentation (≈60–80%), gentle extraction, 16–18 day maceration on skins, indigenous yeasts; aged ~15 months in French oak (variable % new oak).

Vineyard Info

Olivier Bernstein is a Gevrey‑Chambertin micro‑négociant/domaine (active since late 2000s) controlling several top Côte de Nuits parcels, including ~80‑year‑old vines in Clos Vougeot; focused on meticulous viticulture and bespoke cooperage.