From multiple parcels and vinified in three parts, the selection combines the terrier of the bottom of the valley, the middle and just below the Grand Crus, all vines aged between 45 and 85 years. A cordial of earthy red fruit, rhubarb and cooked quince, Assam tea leaves and burdock root. Fruit intensifies on the palate with some cooked raspberry and pomegranate, tannins trickle and radiate with lacey tension. There are twinges of bitterness that provide angles and edges, all compliging to be, as expected, structural and finely detailed. The finish shows some of those earthy root tones once again. This is coiled and built for a long haul, drinking well now but would happily lie in wait for another 6-8 years. A wine for meat stocks simmered for hours with bones and dried fungi.

A great vintage, a famous location, some highly respected names at the producer and old vines (an average of 60 years). It is almost as though the stars have aligned with this Pinot.

A stunning cherry red hue, there are immediate perfumes of kirsch, undergrowth notes, coffee grinds, dried herbs and red fruits. There is a chalky support system. This is still very youthful, but it reflects the quality of the vintage and comes across as impressively composed. There is direction, balance and serious length here, even the very early appearance of the complexity that will emerge more fully in time. Juicy acidity runs the length and there are notes of cherries, raspberries and a whiff of bitter almond on the palate. Satiny tannins are evident. This drinks well above its rank. Six to ten years, longer if needed. Love it.

A light to medium crimson. The bouquet is exquisite, very classy, fully ripe thus becoming almost floral, but not falling over into excess. A good crisp acid balance, and just a little blood orange. Refined, complex Gevrey. Drink from 2028-2034. Tasted: December 2023.