A rare discovery- the first vintage of Dauvissat’s new vineyard. This was consumed in plastic cups during a concert but it showed as well as a young 1er could under the circumstances. I was impressed and would love to compare with his other bottlings. — 22 days ago
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 — 15 days ago
Tight and quiet initially but shows itself beautifully after a little over an hour. Very balanced and focused with strong minerality. Shows a racy energy and lemon curd, seashells, crushed rock and tropical fruits. — 24 days ago
What a tremendous bottle. Dense with extract and citrus oil, this was backwards, but juicy, mineral and weightless too. Next to a perfectly young 2016 Forest, the 2015 Clos showed youthful but less generous. With air and a Zalto burgundy stem this slowly blossomed, all the while dancing with wonderful movement and energy. — a month ago
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 — 15 days ago
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!
— 21 days ago