An early drinking year, giving rich, decadent wines thanks to almost tropical heat and accompanying humidity. The crucial months of September and October were the hottest on record since 1950. (David Berry Green, BBR Buyer)
As with other wines originating from the single Clos Windsbuhl vineyard (one that famously missed out on 'Grand Cru' status due to not being submitted!), one's struck by the cool minerally energy, a wine that speaks more of the soil than the fruit per se. The 10 month long ferment tailed off leaving an off-dry style with 49 grams of residual, yet the palate is fantastically focused, charged with bristling electricity, leaving an oh! so cleansing pear purity. Needs time, till 2014 to see its best. Great with creamy veal or white meat platters. (David Berry Green )
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(David Berry Green )