Tasted at the “International Wine & Business” Lafleur dinner at Ten Trinity

and it pulls it off well

the wines are made by Bruno Gaspard and consulting advice is from Philippe Cambie

This too is a knock-out and a one that should evolve glacially over a 20 to 30-year period as it’s even a bit firmer than the Chambertin

with big berry fruit and lavish oak

Paul Pillot, Saint Aubin Charmois Blanc other_regions Tasted at the “International WineThis too has enough sulfur on the nose to mask the underlying fruit. The rounder and slightly less mineral driven medium bodied flavors possess very good energy while offering just a bit more complexity on the lingering, balanced and refreshingly dry finale.