I think this is the best release of this wine I’ve had. LC22. It’s excellent tonight layered with ripe orchard fruit, gun smoke, salted hazelnuts and exotic spices. The palate is structured and concentrated with a satiny texture and vibrant energy giving way to a saline and mineral laced finale. Delicious! — 8 months ago
Amigos cuu — 10 months ago
Fresh, sharp and wonderful — 3 years ago
Last bottle from the 2008 vintage
Relatively low on pressure when uncorking. Small tight bubbles
👅This is rich with citrus, nuts, and bread. This has some smokiness and it is oxidative. There is nice acidity that remains noticeable through the finish. Finishes with a bitter quinine note and extra brut dryness
This is persistent and drinking well but I preferred this when it was fresher, crisper, and had some florality
Nice wine🥂🍇 — 4 years ago

Very perfect typical yellow wine from Jura! Lightly sherry like character. — 5 years ago
100% marsanne - notes of salt and lemon — 8 months ago
Strawberry rhubarb, some funk, some sweet tart. My kind of glou glou — 4 years ago
Haley Henry. Liked this — 4 years ago
Solid Nuits value at the new Fleurette. — 6 months ago
Spicy on PnP, evened out w air. She’s too smart for me. — 7 months ago
At 17 years, fully mature. Ethereal with PnP, changing over a two hour dinner, first adding red fruits and then drying tannins. — 9 months ago
Disgorged in 2021, this new and ultra rare bottling from Prévost has debuted with the LC19 release comprised from grapes purchased “from sources that emphasize cultivated soils, low yields and full ripeness.” The base wine is a blend of equal parts Chardonnay from Le Mesnil and Pinot Noir from Puisieulx, at the northern end of the Montagne de Reims. Then, there is 20% reserve wine from 2018. While of course very young, it shows incredible depth and complexity today, and quite Burgundian and to no surprise, vinous in its expression. It flaunts a deep caramelized stone fruited profile with salted hazelnuts, curry leaf, gun smoke and lavender. The full bodied and satiny textured palate is just riveting with energy and it gives way to a mineral and saline driven finish that goes on and on. Wowza. — 4 years ago
Ted
Earthy hints. Decaying leaves in the fall. Very tasty Burgundy. — 4 months ago