Most red Burgundies require your full attention, or at least a moment of reflection: Côte-de-Nuits or Côte-de-Beaune? Whole-cluster or destemmed? Village or premier cru? What I love about Cadette’s Bourgogne rouge is that none of those details matter. All you need to know is that this wine drinks like a Beaujolais with loads of black, sappy fruit and is ounce per ounce more pleasurable and delicious than anything you’d find in a collector’s stash—unless that collector were a savvy bon vivant who supplemented prized selections with ones they actually wanted to drink!
A long list of growers bottle wines from the slopes of Vaillons, including illustrious vintners such as Raveneau and Dauvissat. But one of the best examples among them is Costal’s version, which is certified organic and hails from several south-exposed plots on the upper and lower slopes of the cru, adding dimension to Chablis’ natural tension. This wine is floral with the touch of brine that is so typical and desirable of Chablis, but it is the lovely mouthful of stone fruit and hint of lemongrass that make this premier cru so intriguing and fun to drink.
Valentin Montanet’s wines are the most frequently opened and effortlessly enjoyed white Burgundies in our wine fridge. This vintage of Galerne is slightly more opulent than the typical Vézelay in that its citrus profile leans in the direction of caramelized lemon skin and bitter pomelo seeds as opposed to a puckery acidity. It’s no less mineral, however. The wine was vibrant paired alongside ripe La Tur—a soft, funky goat and sheep’s milk cheese. I’m still dreaming of how the cheese’s decadent creaminess enhanced the silky texture of this blanc.
Most red Burgundies require your full attention, or at least a moment of reflection: Côte-de-Nuits or Côte-de-Beaune? Whole-cluster or destemmed? Village or premier cru? What I love about Cadette’s Bourgogne rouge is that none of those details matter. All you need to know is that this wine drinks like a Beaujolais with loads of black, sappy fruit and is ounce per ounce more pleasurable and delicious than anything you’d find in a collector’s stash—unless that collector were a savvy bon vivant who supplemented prized selections with ones they actually wanted to drink!
A long list of growers bottle wines from the slopes of Vaillons, including illustrious vintners such as Raveneau and Dauvissat. But one of the best examples among them is Costal’s version, which is certified organic and hails from several south-exposed plots on the upper and lower slopes of the cru, adding dimension to Chablis’ natural tension. This wine is floral with the touch of brine that is so typical and desirable of Chablis, but it is the lovely mouthful of stone fruit and hint of lemongrass that make this premier cru so intriguing and fun to drink.
Valentin Montanet’s wines are the most frequently opened and effortlessly enjoyed white Burgundies in our wine fridge. This vintage of Galerne is slightly more opulent than the typical Vézelay in that its citrus profile leans in the direction of caramelized lemon skin and bitter pomelo seeds as opposed to a puckery acidity. It’s no less mineral, however. The wine was vibrant paired alongside ripe La Tur—a soft, funky goat and sheep’s milk cheese. I’m still dreaming of how the cheese’s decadent creaminess enhanced the silky texture of this blanc.
Sometimes I love to think back to what it must have been like in the late seventies at Domaine Tempier. Kermit first traveled there in 1977, after hav...
In this segment, we have done our best to highlight what we think are the most exciting developments of the wine world, viewed through the microcosm t...
