Faiveley Lunch at the Hotel Particulier |

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Faiveley Lunch at the Hotel Particulier

Erwan Faiveley

Top 5 wines

1976, Musigny Grand Cru, Domaine Faiveley

96
1933, Musigny Grand Cru, Domaine Faiveley

95
2007, Musigny Grand Cru, Domaine Faiveley

95
1996, Corton-Charlemagne Grand Cru, Domaine Faiveley

94
2005, Corton-Charlemagne Grand Cru, Domaine Faiveley

94

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New vintage report live: Chablis 2023 The first o

New vintage report live: Chablis 2023

The first of a flurry of vintage reports that will be dropping on the site over the next three weeks is now available for subscribers. Read about the style of the wines in this vintage and the growing conditions that made them, and dive into 500+ tasting notes on wines from over 40 producers.

This picture? Jasper getting a well-earned rest whilst tasting in Chablis this year!

Read via the link in our bio, now.

#Harvest2024 #chablis #chablis2023 #chabliswine #winetastertakesarest

#winemakerstories #WineCriticism #WineTasting #WineTastingNotes #WineCritic #winereviews

🚨NEW TASTING REPORT🚨 A Postcard from Verzen

🚨NEW TASTING REPORT🚨

A Postcard from Verzenay: The Wines of Michel Arnould by Steve Pritchard

@steven.pritchard.3954

Read the full tasting report via the link in my bio.

‘Champagne’s Grand Cru villages have a common feature: chalk-rich soils. The direct effect on Champagne’s “chalky flavour” is not fully understood, yet there is no doubt that these limestone deposits influence the various acids and structures of the wine and aid the impression of “minerality.” As you are likely aware, the superiority of champagnes from these villages is obvious, even if the dynamics subtly differ from cru to cru.

But why is chalk so desirable?

The chalk acts like a sponge in that it absorbs and holds water so that the roots can access a huge, virtual, underground reservoir during dry conditions. Conversely, excess rain drains away during extremely wet weather, avoiding surface flooding. But if you have too much chalk and insufficient topsoil, vine metabolism slows down, lengthening the ripening cycle and creating acidulous, light wines that are low in the extract. Balance is everything.’

Read the full tasting report via the link in my bio.

Say hello to the brand-new Inside Burgundy! We’r

Tasting on a tour through Gevrey-Chambertin… St

Tasting on a tour through Gevrey-Chambertin…

Starting with Caroline @domainedrouhinlaroze

Then Pierre Boillot @domainelucienboillot

I had my first visit to @domainelesastrelles with winemaker Julien Millit and owner Jean-Marie Chapier

Bastien in the amazing new cellar at Domaine @henrirebourseau

François Oriset guiding us through the @domaine_fourrier 2023s

And its a wrap….

#gevreychambertin #Harvest2024 #BurgundyWine #Burgundy #PinotNoirBurgundy #PinotNoir #Bourgogne #PinotNoirLovers #BurgundyWineTasting

#winemakerstories #WineCriticism #WineTasting #WineTastingNotes #WineCritic #WineReviews

It’s week 10 of the 2023 tasting and I’m back

It’s week 10 of the 2023 tasting and I’m back in the harness, starting at 8.00 AM on a Monday morning with Sebastien Cathiard, at Domaine Sylvain Cathiard.

Jean-Nicolas Méo, most cerebral of winemakers, @domaine_meo_camuzet

Charles van Canneyt in his element at Domaine Alain Hudelot-Noëllat.

Justine Clerget, full of the joys of her new baby. She let her father handle the tricky 2024 vintage!

Marie-Andrée Mugneret showing me Domaine Mugneret-Gibourg’s exquisite range.

And lastly, the happy newly weds, Maxime Cheurlin and Eleonore at Domaine Georges Noëllat.

#DomaineSylvainCathiard #DomaineHudelotNoëllat #DomaineChristianClerget #DomaineMugneretGibourg #DomaineGeorgesNoëllat

#Harvest2024 #BurgundyWine #Burgundy #PinotNoirBurgundy #PinotNoir #Bourgogne #PinotNoirLovers #BurgundyWineTasting

#winemakerstories #WineCriticism #WineTasting #WineTastingNotes #WineCritic #WineReviews

🚨NEW TASTING REPORT🚨 🍷Bouchard Père & F

🚨NEW TASTING REPORT🚨

🍷Bouchard Père & Fils Retrospective: Years ending in 3🍷
@bouchardpereetfils

Read the full tasting report via the link in my bio.

‘At a time when the mantra – one to which I am opposed - is that wines in Burgundy need to be made to be ready to drink early because that is what consumers are looking for, how refreshing to have the chance to enjoy, over an excellent dinner, a series of beautiful older vintages.

I had the good fortune to be invited to a very special evening at the Château de Beaune, headquarters of Bouchard Père & Fils. Firstly, we tasted a range from the 2023 vintage, after which an excellent dinner was accompanied by wines from vintages also ending in a 3. The wines were served blind with the understanding that each wine would either be the same vintage as the previous one or older. You would have thought that with this information to hand we would get the vintage right every time – but the reds turned out have a trick or two in store. Not all the wines came for the legendary Bouchard cellars – there were guest appearances from two other properties in the Artemis Domaines portfolio.

I will let the wines speak for themselves, with thanks to our host Frédéric Engerer, technical director Frédéric Weber for his useful comments about the wines, and to chef Thomas Collomb (Rotisserie du Chambertin) for a meal of remarkable quality – an outstanding take on escargots, a brilliant ris de veau and a definitive coq au vin that transcended almost every other example of this classic dish.’

Read the full tasting report via the link in my bio.