Mark S.

9.0

Ruby red with violet. Raspberry Slightly strawberry. herbal vanilla red tea. Meaty. Oak herbal. Fruitiness M+ Sweetness M Acidity M+ Tannin M Bitterness M Body M- Finish M 12.5% Elegant Balanced Concentrated Robust Juicy Smooth, ready to drink, waiting for, aging potential. Jean-Claude Boisset Les Ursulines Bourgogne Pinot Noir 24 @639, cost, 260801 — 2 months ago

Alberto Keller

9.1

Wiiiiiu Gloria — 6 months ago

Tooty Frooty

9.2

Fruktigt sällskapsvin. Går omöjligt att bli arg på. #caves — 7 months ago

Jeroen Koenen

9.5

Musty and not very attractive at first. TCA crossed my mind. After aeration, it gets better, yet it never reached the heights it should have. — 7 months ago

Jeroen Koenen

9.9

Most elegant and delicate wine so far. — a year ago

Alvaro Bustillos

9.1

Jesus o jaime c memo bpepe g — 3 years ago

Manuel O. Mendez

9.4

Have to admit my mind was blown by what I formerly considered just a “party” wine. Nice dry fruit, great structure, and soft tannins. Excellent with Mother’s Day chicken salad sandwiches on croissants! — 5 years ago

jochen rueckert

9.1

2023 is a good one. Nice and not too fruity — 3 months ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of Top Gun. No formal notes because it’s a movie theater and we’re drinking out of paper cups. The 2018 is showing quite well with red berries, lovely florals and spice. I rarely drink the reds from Chassagne-Montrachet; perhaps I should consider it more often? Drink now through 2033+. — 4 months ago

Jeremy Shanker

Sommelier at RN74

9.3

Still fresh!! — 7 months ago

Tooty Frooty

9.2

Trevligt standardvin från Coutelou. Would drink again. #caves — 8 months ago

romo

9.3

White WotN. More power and structure than i expected from a C-M. — 2 years ago

Ali Copp

9.0

B&B ? Price

Had w steak. Accessible, good bit/tannins but not over the top, some blue berry undertones.
Likely buy again

,"reds joust spectacularly with the kinds of dishes you think about when there is a cool spring evening that might call for a fire pit— steaks, grilled vegetables, burgers—but the perfect pairing is a rich, slow-cooked Daube de Boeuf, the classic red wine–beef stew of the region." — 3 years ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. Last tasted 10.30.24 (9.3). Popped for the staff as part of the usual Saturday Slurp. Previous visit was ridiculously delicious but undisciplined. All over the map and that was much of the charm...that rusticity and authenticity...but at Woodstock with 500K in attendance and the LSD-spiked punchbowl that ambushed The Who still found them nailing their set. Kinda similar to that. Yeah. So tonight's viz finds this bad boy relatively behaved with frontal palate richness and savory chocolate note along with a plushiness that was previously hinted at but unfulfilled. Gaminess gonzo for the most part as this seems to have settled into middle-age. Say it ain't so! Was crazy excellent in the punk rock era. Still excellent in the arena rock era. We'll see what happens in the crooner/standards era. 6.27.26. — 3 months ago

Tooty Frooty

9.2

Fortsätter neråt i Coutelouhålet.
”The darker the berry, the sweeter the juice” #caves — 6 months ago

Pinotman /// Andreas

9.5

Another incredible Burgh. This needs about 12 hours to open up under an argon atmosphere. Before that an 8.7 quite boring and flat . Very dark / super refined cherry notes - Kirsch Brandy aka Schladerer from Staufen/Baden. Port wine on the nose. For Chambolle - Musigny made in 2005 this had too much fruit but now ultra refined tannins - and i hate the word ultra smooth…. — 7 months ago

Sipping Fine Wine

9.0

Pale lemon color, with aromas of citrus, stone fruits and herbs. On the palate flavors of pineapple, peach and citrus with floral notes and slight spice. Medium+ finish, vivid acidity ending with lemon citrus, herb and stony mineral spice. — 9 months ago

Rob Kowalski

10

Best Chardonnay ever. Carry’s on to the back of the pallet. Tastes like pu$!$. — 2 years ago

Martijn

9.3

Pairing perfectly with brill fish with truffle sauce and with sauted thymus, veal rib eye with morels/ sauce. — 5 years ago

Oliver Seaman

9.1

Fressssshh — 7 years ago