For my 40th birthday. Spectacular black and red fruit, velvety texture and tannin, perfectly balanced spice, and great balance of acidity. Decanted and improved over the course of the night. A very memorable wine. @Lyle Fass — 2 months ago
At Pressoir NYC burgh tasting - this 2009 from the magnum was best of the Volnays and best of the tasting overall - deep brooding structured fruit, stellar - and notably better than the 2008 — 7 days ago

Tart cherries , nice acidity. Easy to like — 25 days ago
This 21 is really starting to get good. A deeply layered nose of spices and garigue and stewed fruits or maybe it's more fruit leather plus mushroom. It's got all that and more flowing out of the glass.
It sits high on the pallette - meaning you really need to slurp, suck and swish to get everything out of it. Fairly low acids, which I think is good because any more acid would mask the subtle flavors. Maybe a little restrained but it makes you want to come back for more and more.
*Footnote - I 'Coravined' 2 glasses from this bottle then came back 2 weeks later and 😲 did this really come alive! It has an energy and vibrance that wasn't there out of the sealed bottle. — 2 months ago
Just get it — 2 months ago
Ray Vanderhoff
Bright ruby color. Aromas of red berry fruit, violets, wood smoke and wet soil. Flavors of red cherries and currants with additional notes of cooked mushrooms, baking spices and coffee. Medium bodied but a bit short on the mid-palate. Silky tannins and light acidity. Part of Kevin Zraly’s 2025 Red Burgundy Master Class. — 9 days ago