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$590.00
Les Pézerolles is a site just above Les Petits Épenots and Clos des Epeneaux and is, therefore, one of Pommard’s highest Premiers Crus. It regularly produces some of the village’s finest reds. It’s a site that gives finesse—in the context of Pommard—and is widely considered to generate a style that is as much Volnay as Pommard. Some big names work in Les Pézerolles, including De Montille and Lafarge. Dancer’s small parcel was planted in 1978.
“Dancer’s 2022 Pommard 1er Cru Les Pezerolles unfurls in the glass with aromas of red berries, plums, orange zest and spices, followed by a medium-bodied, satiny and perfumed palate that’s spicy and fine-boned, concluding with a saline finish.” 90-92 points, William Kelley, The Wine Advocate
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Le Dessus de Montchenevoy is located above the famed Savigny 1er Cru Aux Guettes. It’s a west-facing site on white soils that sits at an altitude of 350 metres and is surrounded by trees. The altitude and cool air from the forest help moderate the climate here, resulting in slow ripening and flavour development, while […]
Add to cartA 0.66 plot lanted in 1949, 1964, 2012 Clay/limestone gravelly soil with red clay. 100% de-stemmed, not crushed, ambient yeast fermentation, aged in barrels (0-15% new), no fining, no filtration. ‘ The 2021 Beaune Clos des Aigrots 1er Cru has an attractive nose with crushed strawberry and raspberry scents, becoming more floral in the glass with […]
Add to cart Producer: Michel LafargeClassic Tasmanian pinot noir from a great year. Complex red summer fruits. Floral, roses and lavender, with sweet and savoury spice, compost, pine needles and smoke. Plenty of volume and shape, the fruit succulent and juicy – balanced by darker, savoury elements. So much textural flavour complexity, the wine a shape shifter in the glass. […]
Add to cart Producer: MeadowbankFruit from a single vineyard in the Coal River Valley, Clarence House. Harvested on April 6th at 12.8 Baume. 50% whole berries at the base of the ferment with 50% whole bunches placed on top for 19 days. Gently pumped over once a day while the ferment was most active (4-5 times in total). It […]
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