Only Riesling from this GC site and no Pinot Noir. Nose is slamming. Super mineral and lemon and lime rock candy. Incredible mineralIty. So clean. Like smelling vapor. Amazing. Huge acid and mineral with an awesome texture. Sappy and deep with lemon and lime rock candy sweet tart fruit. This is a Riesling geek’s dream. Superb wine and will age wonderfully. Intense stuff. — 5 years ago
The aromatics are of lemon zest, some butter, a touch smokey and flinty and some ripe orchard fruit. Good acidity but dominated slightly by a certain richness and ripeness, a little more then usual and probably due to the warmer vintage. Nice, but not the better Droin bottle I had. 89-90
Des arômes de fruits murs, un peu fumé, touche saline, du zeste de citron et du beurre. Une bouche plus riche et mure qu’à l’habitude, due probablement au millésime plus chaud. Bien mais pas le meilleur Droin GC que j’ai bu. 89-90 au mieux. — 4 years ago
Such a ridiculous value every year. Not just a value, but a beautiful wine. Literally surrounded by Gevrey-Chambertin appellation vineyards, Le Grands Champs sure screams GC - dark fruit and earth.
The nose opens with dark cherry, raspberry, plum, herbs (thyme?), baking spice, and earthy damp PNW forest notes. On the palate, more of the same with good concentration, tannins, surprising minerality and solid acid. — 3 years ago
Should be too early. It’s not. This wine is insane right now, ridiculously well balanced; it will probably get better but I doubt it’s a 30 year wine. — 4 years ago
Rather muted nose of oyster shell, lemon and flint - awesome evolution on the palate fatty in the middle with a lingering finish. Fantastic. Competes at GC level - this one feels a bit quieter at the start, but its lingering finale completes a perfect picture. Aerate. — 5 years ago
Matt Perlman
I keep opening these too young. This has to be my favorite ceritas chard bottling. All the GC Chablis comparisons are spot on. Nose has candied lemon and tangerine, seashell, flint, and a kind of musty maritime quality. Bracingly acidic and saline. Begs for raw bar. Should continue to deepen with time. I think I have one more and will try not to touch for another 3-5 years — 2 years ago