Ericsson

9.0

Had higher hopes for this somm turned wine maker project. The fruit felt faint and the acid a bit over the top. Overall good wine. — 14 days ago

Brian Saunders

9.6

I guess I’m drinking this too soon! Need to better manage the cellar… tremendous fruit on the nose as I decanted that became more vegetal with time. Bright and leathery on the tongue, rich and luscious in the mouth. Strong tannins — easy to see how others are enjoying it at twice the age. — 8 months ago

Lee Pitofsky

9.5

”Super premier cru” Tête du Clos is sourced from an old vine parcel in the upper part of Morgeot. Kind of like Chapelot of MDT. Just like the bottle I had in September, it’s electric tonight with killer yellow fruit intensity, a stunningly elegant texture, stony minerality and ripping citrusy acids. There’s such tension and drive on the palate that takes the fruit and minerality all the way home. Love these wines. — 2 years ago

Jody Scharf

9.4

Wow, should've sat on this for like 10 more years, Did not know to do that.. But full nose, hangs on the palate with acid that tingles the sinuses. Flavor? Dark thick fruits ..! — 3 months ago

Chris MacLean

9.3

Lots of depth and freshness, with earthy layers to spare — a year ago

with Sarah

Lyle Fass

Founder Fass Selections

9.6

Outrageous. Lean Meursault. Puligny-like iodine on the nose and green apple skins. Palate is so pure, chiseled and has fine underlying structure. After 90 minute the nose was so stanky and deep. Elite wine. — 2 years ago

Sean Sims

9.0

One of my all-time favorites. Explosive on the tongue, fruit forward. A lingering aftertaste — 3 months ago

Senator Tommelier

9.2

Bubbles tight like yo daddy’s cutoff jorts. Damn nice when it hits the tongue. Extra bacon in the collard greens? Yes m’am — 5 months ago

Lyle Fass

Founder Fass Selections

9.3

Superb. Amazing precision. But to be fair Brisset blows this away. — a year ago

Josh Lewin

9.3

minerals, clean on nose
-creamier finish once open, more lemon curd but still very bright, minerality
-very complex, with more time getting more sugars and honey — 2 years ago