Joe Lucca

9.0

Bright, tart cherries, fresh cracked rocks, crushed dried leaves, cinnamon stick, white mushroom and pink peppercorn. Very solid for the price point which is par for the course with Mikulski. Give this an hour or two to open up. The fruit dominates on pop n pour. The secondary flavors need some air to surface. — 2 days ago

with Diana

David T

Independent Sommelier/Wine Educator

9.0

Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.

I brought three Burgundies with me. This was good with a dark seasoned Duck Confit. However, the 2012 Gevry-Chambertin hit the fruits notes in the Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree over the Duck Confit.

Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook — 7 days ago

with Christina and James

Mike Saviage

9.4

Nice tawny color. Great nose from the get go. Bright candied red fruit, spice, dark soil, cedar wood, and rhubarb notes. In the mouth it’s smooth with integrated tannins and softened acidity. Voluptuous. Another 96 red burg that is ready for consumption but has the stuff to last for years to come. — 8 days ago

Fredybeans

9.0

Robe légèrement tuilee
Nez sous bois et automnale zeste orange
Bouche attaque assez stricte et acide pour les vins du domaine bouche sur les fruits rouge compotes et tertiaires fiable très évolue pour la fête et le domaine bouteille acheté avec un beau bouchon mais probable conservation non optimale — 7 days ago

Matthew Cohen

9.3

Mos def young. I’d wait 3 years. Nose is why you buy volvay. Cherry and earth. Palate is tight but it has the stuff. Cherry, cherry cough syrup ( in a good way) acidity. Licorice. Very good. Should be great in 3 years. Bought from Fass selections. As this opens the fruit is coming out. And some like godly licorice. This has upside as it ages. Which is pretty crazy given the qpr today. ... this really needs a 90 minute decant at this point. At this point lush dense cherry fruit Almost like it has some chocolate but it doesn’t if that makes sense. — 2 days ago

with Lyle

David T

Independent Sommelier/Wine Educator

9.1

Hedy’s main entree, Duck Confit - Bread Pudding made with Brioche, Bried Cherries, Kale, Nutmeg, and Mushroom Puree.

I brought three Burgundies with me. This was good with a dark seasoned Duck Confit and was a favorite amongst the group. I think because it was like Goldilocks...this porridge was just right with both the entree and side.

Checkout Hedy’s Pop Up dinner business @Plate&Bottle on Facebook — 7 days ago

with Christina and James

Conrad Green

9.7

Delicate edges with a rose center. A subtle nose with spice, soy, roses, a bit of stink. There’s a salty freshness to this still and gorgeous soft presence. A hint of mint and drying notes on the finish. Pre La Tache. From the Doris Duke cellar. This is unbelievable. — 3 days ago

with BOT, Matt and 1 other

Severn Goodwin

9.2

Revisiting a bottle we last tasted in the intimate chateau of the Girard's in Spring of 2018.

Nose has the brightest fresh cherry note of any village Burgundy appellation, fresh Thanksgiving cranberry dressing and moist leather.
Palate has insane/deep cherry for days, dried citrus peel, grippy tannins and a long finish. Great structure and built for the long haul.

Photos of the cool/moist barrel cellar of the chateau, older bottles collecting cellar mold, the new winemaking facility out at the rear of the property and our bottle of the evening.

Opening this too soon for sure, but damn 2016 Burgundy is incredibly tasty and it's hard to hold back! Buy all your can afford, seriously. — 6 days ago

Tom Garland

9.3

Valentine's day....time for pinot and pizza! Decanted 1 hour. A forbidding dark ruby red color. On the nose: Earthy, red fruit, floral, mushrooms, cinnamon...all jump out of the glass. Taste: Dark cherry, spice, tobacco, minerals....a power Burgundy from 60 year old vines. — a day ago

with Brenda

David T

Independent Sommelier/Wine Educator

9.2

Hedy’s main entree, Duck Confit - bread pudding made with brioche, dried cherries, kale, nutmeg, and mushroom puree.

I brought three Burgundies with me. This was stellar with a dark seasoned Duck Confit. You can’t go wrong with Pommard and Duck Confit.

Checkout Hedy’s Pop Up Dinner business @Plate&Bottle on Facebook — 7 days ago

with Christina and James