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 — 9 days ago

with Christina and James

Sipping Fine Wine

9.1

Vincent Girardin was born in Santenay, in the Cote de Beaune & part of a winemaking family dating back to the 17th century (11th generation). Aromas of crisp stone fruits with citrus notes, complex. On the palate apple and citrus flavors, lively with honey oak and spice. Well balanced, lingering finish ending with mineral tones. Nice!
— 15 days ago

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. — 8 days ago

Meredith Hu

9.6

Oyster shell, the briniest/saltiest ever, green apple, fino Sherry, cured meat. Elevated acidity and body. Very distinctive vintage. — 10 days ago

David T

Independent Sommelier/Wine Educator

9.2

This one started out with lean fruits and a fair amount of dry earth. But, after two hours in the decanter, put on weight, body thickened with creamy texture, dark currants, dark chocolate, soft baking spices with soft minerality, moist forest floor earthiness and withering dark flowers. Ended well with our dessert of dark chocolate and strawberries.

Photos of; Domaine Louis Latour, cellar area, Pinot grapes from Corton Grancey, as well as, the vineyard. — a day 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. — 4 days ago

with Lyle

Byron Hewett

9.1

Drinking really well. Sappy red fruits. Minerally. Easy to drink and enjoy! — 6 days ago

Byron Hewett

9.2

Red fruits. Minerally. Tannic spine. Refined and delicious. Just down the hill from the Beauregard cuvée. — 4 days ago

Severn Goodwin

9.1

Our delayed, fancier, 2019 Valentine's Day dinner.

Such infanticide! Note to future self, do not open any '10's until at least 2025+ — a day ago

Severn Goodwin

9.2

Nose has flinty pineapple, ripe mango, moist light oak and white flowers.
Palate has warm stone fruit mash, incredible passion fruit mousse, chalky-ripe yellow peach, light on the acidity, but incredibly long finish.
Solid wine but the acidity of the 2013 version (previously posted) is missing. 😐

Photos from our visit to Jadot from the Spring of 2018, the red wine barrel room packed full-full-full of 2017's, the ceiling of their fermentation room of all wood structure with massive/beautiful spans, the wood vats used for initial processing of new red fruit and our bottle of the evening. I wish we could have tasted any vintage of this wine when we visited, but alas it didn't make it into our lineup. — 8 days ago