« After tasting more than 700 Burgundy en primeur samples, Charles Curtis MW says 2019 will take its place alongside other exceptional recent years in Burgundy. Here he selects his top scoring Premier Cru wines from this hedonistic vintage. »
Joliet has divided the vineyard into sections which he farms and ferments separately before blending just before bottling. The ferments are done with 100% whole clusters on native yeasts and see two years in cask without racking prior to blending. The finished wine is lovely, with aromas of blackberry and plum, then a hint of wild herbs and menthol. On the palate there is impressive density and a silky but powerful texture, just built for ageing.
Drinking Window 2026 – 2049