Tasting
Pale gold. Floral fragrances with aromas of lemons and yellow-fleshed fruits. Beautiful oaky notes. Lively, powerful and complex, with well-integrated oak and a fresh finish.
Wine & food pairings
Foie gras, seafood (lobster, crayfish), pan-fried scallops, Bresse poultry, grilled fish or fish in sauce, regional cheeses (Citeaux, Epoisses, vieux Comté).
Notes de presse
- 94 James Suckling
- 91 Wine Spectator
- 89-91 Burghound
- 89-91 Inside Burgundy