I won’t get into the winemaking concept of using whole clusters instead of destemming the grapes before fermentation because that’s too geeky for a review. Let’s just say that some very well-known Burgundy producers embrace it while other very well-known Burgundy producers avoid it. Now, to the wine. This Janus-like Pinot Noir delivers a harmony of both dark cherry-like fruit elements and savory ones. It has plenty of power without veering into the “Pinot-Syrah” trap. An attractive touch of balancing bitterness in the finish makes it far more appropriate with food than as a stand-alone sipper. Ready now for a roast chicken in a substantial mushroom sauce.
92 Michael Apstein – October 29, 2025