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Search Available Vintages
Vint Description Cl ? Cs Bt Cs (£) Bt (£) +
2005 Aloxe Corton Clos du Chapitre - Follin Arbelet 75 IB 1 0 500 -
2005 Beaune Les Aigrots - Lafarge, Michel 75 IB 1 0 470 -
2005 Beaune Les Pertuisots - Potel, Nicolas 75 IB 1 0 395 -
2005 Beaune Les Theurons - Jadot, Louis 75 IB 1 0 340 -
2005

Bonnes Mares - Arlaud

75 IB 0 1 - 150
Tasting Notes for Bonnes Mares - Arlaud, 2005:
There are but three barrels of the Arlaud 2005 Bonnes Mares which displays impressive aromatic and palate concentration of black and red raspberry fruit, pungent candied citrus rind and brown spices, and high-toned herbal notes, but also considerable raw tannin and obvious influence of its new barrels (which the Clos St.-Denis did not betray). The finish, while certainly long, somewhat awkwardly juxtaposes hints of caramel against tart rhubarb and mingles spices with a certain amount of heat. Time might bring this rather unruly, high-strung wine to heel. Wine Advocate # 170 Apr 2007
Parker Points: 88-89
Drinking Period:  -
2005 Bourgogne Rouge - Fornerol, Didier 75 IB 0 6 - 15
2005 Bourgogne Rouge ( oc 6-packs ) - Fornerol, Didier 75 IB 0 6 - 15
2005 Chambertin - Girardin, Vincent 75 IB 2 0 1650 -
2005 Chambertin Clos de Beze - Drouhin Laroze 75 DP 0 3 - 150
2005 Chambolle Musigny - Rion, Patrice 75 DP 0 4 - 40
2005 Chambolle Musigny ( oc 6-pack ) - Barthod, Ghislaine 75 DP 0 6 - 65
2005 Chambolle Musigny Les Amoureuses - Roumier, Georges 75 DP 0 2 - 1850
2005 Chambolle Musigny Les Baudes - Serafin 75 IB 1 0 995 -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 IB 0 2 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 IB 0 1 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 DP 0 2 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 DP 0 1 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 DP 0 1 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Chambolle Musigny Les Cras - Roumier, Georges

75 DP 0 2 - 350
Tasting Notes for Chambolle Musigny Les Cras - Roumier, Georges, 2005:
The 2005 Chambolle-Musigny Les Cras smells of ripe blackberry, raspberry, forest floor and chalk dust. A polished, creamy, yet palpably chalky and brightly fresh-fruited palate offers a sumptuous saturation of black and red fruits with inner-mouth aromatic accents of cherry pit, pistachio, flowers and citrus zest. This shows wonderful primary fruit intensity and energy, exciting length, and the promise of continued poise and polish for at least another 10-12 years. One senses that Christophe Roumier considers 2005 a high point of his career, and my visit with him was among the high points of my recent trip. He describes this as a classic vintage lending itself to very calm, classic vinification, which given the opportunities afforded by perfectly healthy, firm, dry, ripe fruit involved triage almost solely to remove ladybugs, and included around 25% whole clusters in the fermenters at the Premier Cru level and 50% at that of Grand Cru. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Chambolle Musigny Les Sentiers - Truchot-Martin, Domaine 75 IB 0 6 - 495
2005 Chapelle Chambertin - Tremblay, Cecile 75 DP 0 5 - 550
2005 Charmes Chambertin - Dugat-Py 75 DP 0 1 - 350
2005 Charmes Chambertin - Beaumont, Domaine des 75 IB 1 0 895 -
2005

Clos des Lambrays ( owc 6-pack ) - Lambrays, Domaine des

75 IB 0 6 - 165
Tasting Notes for Clos des Lambrays ( owc 6-pack ) - Lambrays, Domaine des, 2005:
The 2005 Clos de Lambrays leads with hints of cedar and spruce resin (or is that actually ripe Pinot stems?), bitter-sweet florality, pungent spices, black tea, salt spray, iodine and Cote-Rotie-like smoked meats. Plum and cherry with a strong dose of skins and pits -- almost come as an aromatic afterthought. A subtly bitter, tart edge follows the flowers, meat and minerals onto the palate and helps lend profile and pungent energy to the wine, which sticks tenaciously to the palate as if it were exactly the sort of resin suggested in its aroma. This is serious in a rather somber way, and the abundance of tannin and sheer density of this wine suggest one wait 6-8 years before peeking beneath another cork. But I strongly suggest it will make excellent old bones, so my score could easily mislead. (I find the peppery, spicy, highly satisfying 2004 very nearly as good today, not to mention more charming and a better bet for the short run.) The average age of vines is quite old, incidentally, but Brouin refuses to print vieilles vignes on the label because he insists (rightly) that these two unregulated words are grossly abused. Thierry Brouin fermented largely whole clusters (Im a partisan of vendange entier, he says, provided the stems are ripe) and engaged in a more active regimen of punch downs than was typical this year. The result is structure to spare, and wines that make no concessions to early flattery. Unlike the wines of most vintners, Brouins 2005s underwent malo-lactic fermentation on a normal schedule, i.e. Spring, 2006. Wine Advocate # 170 Apr 2007
Parker Points: 92
Drinking Period:  -
2005 Clos Vougeot - Mugneret, Georges 75 DP 0 6 - 425
2005

Clos Vougeot - Meo Camuzet

75 DP 0 3 - 325
Tasting Notes for Clos Vougeot - Meo Camuzet, 2005:
The 2005 Clos Vougeot displays roasted, singed meatiness along with bitter-sweet, szechuan pepper-tinged mulberry fruit. Boasting terrific density on the palate, fineness of tannin, clarity of fruit, and saline, chalk and wet stone manifestations of mineral, this finishes with pungent spice and stone fruit. Lock this away for 8-10 years. Between the effects of drought and of localized hail (in May, before it could effect quality) Jean-Nicolas Meo reported one of his smallest-ever harvests. His production, however, is being boosted these days by a range of negociant wines under the label Meo-Camuzet Frere et Soeur (marked F&S in the listing above). The top wines had been assembled in tank and sulfured in preparation for bottling, and were suffering a bit on account of this. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005

Clos Vougeot - Grivot, Jean

75 DP 1 0 1550 -
Tasting Notes for Clos Vougeot - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of Grivots wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005

Clos Vougeot - Meo Camuzet

75 DP 0 1 - 325
Tasting Notes for Clos Vougeot - Meo Camuzet, 2005:
The 2005 Clos Vougeot displays roasted, singed meatiness along with bitter-sweet, szechuan pepper-tinged mulberry fruit. Boasting terrific density on the palate, fineness of tannin, clarity of fruit, and saline, chalk and wet stone manifestations of mineral, this finishes with pungent spice and stone fruit. Lock this away for 8-10 years. Between the effects of drought and of localized hail (in May, before it could effect quality) Jean-Nicolas Meo reported one of his smallest-ever harvests. His production, however, is being boosted these days by a range of negociant wines under the label Meo-Camuzet Frere et Soeur (marked F&S in the listing above). The top wines had been assembled in tank and sulfured in preparation for bottling, and were suffering a bit on account of this. Wine Advocate # 170 Apr 2007
Parker Points: 93-94
Drinking Period:  -
2005 Clos Vougeot - Grivot, Jean 75 DP 0 6 - 125
2005

Clos Vougeot ( oc 6-pack ) - Grivot, Jean

75 IB 0 6 - 135
Tasting Notes for Clos Vougeot ( oc 6-pack ) - Grivot, Jean, 2005:
A 2005 Clos Vougeot offers a nose of blackberry, wreathed in wood smoke. Firmer in tannin and with less surface polish than most of Grivots wines, it exhibits chalky, black-fruited depth, and overt density, palate-coating richness, but also notable freshness and grip all the way through to its long if ultimately rather austere mineral finish. Figure waiting for 5-7 years just to check back on this. Etienne Grivot aimed this year for gentle extraction (essentially without pigeage), then watchful preservation of the freshness, subtleties and refinement inherent in near-perfect raw material. He performed some very light chaptalization to extend the fermentations. Given the health and natural concentration of his vinous raw material, he felt no need to sulfur or rack the wines until shortly prior to bottling (without filtration), which was the stage at which I tasted. Wine Advocate # 170 Apr 2007
Parker Points: 90-91
Drinking Period:  -
2005

Clos Vougeot ( oc 6-packs ) - Arnoux, Robert

75 IB 1 0 1450 -
Tasting Notes for Clos Vougeot ( oc 6-packs ) - Arnoux, Robert, 2005:
The Arnoux 2005 Clos de Vougeot offers cedary, resinous, cassis, and blackberry aromas. Beef marrow and sweet black fruits mingle on a relatively firm, broad palate wherein a hint of wood shavings can be detected. The finish stirs interest in and hope for this wine as it is energetic and quite freshly fruited, if (at least as yet) rather coarsely tannic. Certainly one could expect this to need considerable bottle age to reveal its full potential. Also recommended: 2005 Bourgogne (85). Pascal Lachaux (the late Robert Arnouxs son-in-law, who has been in charge here now for nearly two decades) had just bottled his 2005 collection vinified in his superb, recently-completed, gravity-fed facilities when I visited. Lachaux compares the proper watchword of the winemaker in a vintage with Pinot as healthy and naturally-concentrated as in 2005, to that of a chef confronted with a perfect piece of fish: restraint. That also describes the results he has achieved in bottle, although allowance should be made for the possibility that the expression of certain wines was restrained by their recent bottling. Wine Advocate # 170 Apr 2007
Parker Points: 89
Drinking Period:  -
2005 Cote de Beaune Villages - Jadot, Louis 75 DP 0 7 - 14
2005 Cote de Nuits Villages - Esmonin, Sylvie 75 IB 1 0 275 -
2005 Cotes de Nuits Villages Le Vaucrain - Jadot, Louis 75 IB 1 0 450 -
2005 Echezeaux ( owc 6-packs ) - Potel, Nicolas 75 IB 1 0 1500 -
2005 Fleurie La Roilette, Magnums - Metrat, Bernard 150 IB 1 0 175 -
2005 Gevrey Chambertin Aux Combottes - Lignier, Hubert 75 IB 0 1 - 125
2005 Gevrey Chambertin Aux Combottes - Lignier, Hubert 75 IB 0 1 - 125
2005

Gevrey Chambertin Clos St Jacques - Jadot, Louis

75 DP 1 0 2300 -
Tasting Notes for Gevrey Chambertin Clos St Jacques - Jadot, Louis, 2005:
The Jadot 2005 Gevrey-Chambertin Clos St.-Jacques smells of black cherry, charred beef, high-toned cherry pit and almond as well as of an alkaline and wet stone minerality. It has density and real grip on the palate, displaying low-toned meatiness and smoky, stony, salty minerality in its long finish. And for all of this wines manifest extract and tannin, it displays a flattering creaminess of texture that few of Jadots wines possess. Jacques Lardiere has once again presided over a collection for the most part not intended to flatter in its youth, but rather to achieve an eventual balance of fruit acidity with (in this instance frequently quite prominent) tannin. Prolonged post-fermentative extraction promoted a formidably-structured group of wines, which Lardiere expressed no hurry about bottling. Certain of these particularly from the Cote de Beaune displayed a slightly drying finishing astringency or simply an austere lack of charm to match their concentration, traits Lardiere suggested might be traceable to drought stress in those sites. A brief July rain that reached the Cote de Nuits but not the Cote de Beaune was critical, he asserts, and all of Jadots vines in the northern Cote were picked before the harvest in the south commenced. Wine Advocate # 171 Jun 2007
Parker Points: 93
Drinking Period:  -
2005 Gevrey Chambertin Lavaux St Jacques - Rion, Patrice 75 DP 1 0 725 -
2005 Gevrey Chambertin Lavaux St Jacques ( oc 6-pack ) - Drouhin Laroze 75 DP 0 6 - 80
2005 Gevrey Chambertin Les Cazetiers - Vallet Freres 75 DP 0 4 - 30
2005

Gevrey Chambertin Mes Cinq Terroirs - Mortet, Denis

75 IB 1 0 1200 -
Tasting Notes for Gevrey Chambertin Mes Cinq Terroirs - Mortet, Denis, 2005:
The 2005 Gevrey-Chambertin Mes Cinq Terroirs perpetuates the practice begun with the 2004 vintage, of combining the fruit from Au Velle, En Motrot, Combe du Dessus, En Deree and En Champs (all downhill from Champeaux on the north side of Gevrey) into a single and at least in this instance -- highly synergistic village wine, representing nearly half of the estates total acreage. Fruit from these sites is co-fermented in two lots segregated by age of vine, and then blended (which we did in the glass, since like its stable mates, this wine will be racked only once, in March, pursuant to bottling). Ripe black fruits with carnal, fungal and mineral nuances combine for a clear, bright, satin-textured, and substantially-concentrated impression, free of any superficial sweetness and successfully resisting the influence of the all new barrels. Long, rolling low tones of black fruits and forest floor complete a picture very 2005 in its combination of bright fresh-fruit acids with dark, even slightly somber hues of flavor. Taking over this domaine in his mid-twenties, Arnaud Mortet appears poised to bottle a superb collection from his fathers final harvest. The crew took a brief second pass over certain parcels, he relates, and the bunches from some young vines required triage, but otherwise the fruit was perfect at first picking. Malolactic fermentations continued well into last autumn. Mortet emphasizes that he will continue a search for elegance and refinement begun in recent years, with a lighter touch during fermentation, and at least for vintage 2006 the employment of some previously-used barrels in order to de-emphasize wood at the modest end of his price spectrum Wine Advocate # 170 Apr 2007
Parker Points: 91-92
Drinking Period: 2012+
2005 Griotte Chambertin - Dugat, Claude 75 DP 0 3 - 650
2005

La Romanee ( owc 6-pack ) - Bouchard Pere et Fils

75 IB 0 6 - 1425
Tasting Notes for La Romanee ( owc 6-pack ) - Bouchard Pere et Fils, 2005:
The Bouchard 2005 Vosne-Romanee Les Suchots displays dark cherry and subtly meaty aromas, along with hints of spice and cocoa powder that seem to typify ripe vintages from this site. Juicy, supple and satisfying on the palate with lots of raw ripe fruit intensity and spice as well as satisfying low-toned richness, this is very fine indeed, if not in a league with the best Suchots of the vintage (and there are numerous stellar examples including those of a surprisingly large number of negociants now sourcing from this site). Managing director Stephane Follin and cellar master Philippe Prost preside over a remarkable new, gravity-fed winemaking facility capable of handling the fruits of Bouchards 130 hectares of vines Burgundys largest estate (with 84 hectares in premier and grand crus alone) not to mention the enormous range of wine from purchased fruit or wines. Fully 40% of the reds are vinified in open-top fermenters with manual punch-downs (the balance in a battery of roto-fermentors) and the system of traffic control alone that must be in place during crush is hard to imagine. The underground acreage devoted to barriques similarly defies imagination until one sees it. Prost was very cautious with pigeage this year, but incorporated a significant percentage of whole clusters with stems in many of his better lots. A reputation for improved quality is being built here to which the results of 2005 will certainly contribute. I suspect that a number of the wines I tasted had not recovered from their recent bottling, hence the number of +?s one sees displayed following my scores. Wine Advocate # 171 Jun 2007
Parker Points: 91
Drinking Period:  -
2005 La Romanee, Magnums - Bouchard Pere et Fils 150 IB 1 0 21000 -
2005

Le Corton - Bouchard Pere et Fils

75 IB 1 0 980 -
Tasting Notes for Le Corton - Bouchard Pere et Fils, 2005:
The Bouchard 2005 Le Corton from very chalky parcels in the Ur-Corton as it were, just below the forest offers aromas of cedar, spice, and smoked meat, a rather austere but certainly well-concentrated palate impression, and a bit of blockage by tannin. This seems to have been caught at a very awkward stage today. Managing director Stephane Follin and cellar master Philippe Prost preside over a remarkable new, gravity-fed winemaking facility capable of handling the fruits of Bouchards 130 hectares of vines Burgundys largest estate (with 84 hectares in premier and grand crus alone) not to mention the enormous range of wine from purchased fruit or wines. Fully 40% of the reds are vinified in open-top fermenters with manual punch-downs (the balance in a battery of roto-fermentors) and the system of traffic control alone that must be in place during crush is hard to imagine. The underground acreage devoted to barriques similarly defies imagination until one sees it. Prost was very cautious with pigeage this year, but incorporated a significant percentage of whole clusters with stems in many of his better lots. A reputation for improved quality is being built here to which the results of 2005 will certainly contribute. I suspect that a number of the wines I tasted had not recovered from their recent bottling, hence the number of +?s one sees displayed following my scores. Wine Advocate # 171 Jun 2007
Parker Points: 88
Drinking Period:  -
2005

Le Corton ( oc 6-packs ) - Bouchard Pere et Fils

75 DP 1 0 980 -
Tasting Notes for Le Corton ( oc 6-packs ) - Bouchard Pere et Fils, 2005:
The Bouchard 2005 Le Corton from very chalky parcels in the Ur-Corton as it were, just below the forest offers aromas of cedar, spice, and smoked meat, a rather austere but certainly well-concentrated palate impression, and a bit of blockage by tannin. This seems to have been caught at a very awkward stage today. Managing director Stephane Follin and cellar master Philippe Prost preside over a remarkable new, gravity-fed winemaking facility capable of handling the fruits of Bouchards 130 hectares of vines Burgundys largest estate (with 84 hectares in premier and grand crus alone) not to mention the enormous range of wine from purchased fruit or wines. Fully 40% of the reds are vinified in open-top fermenters with manual punch-downs (the balance in a battery of roto-fermentors) and the system of traffic control alone that must be in place during crush is hard to imagine. The underground acreage devoted to barriques similarly defies imagination until one sees it. Prost was very cautious with pigeage this year, but incorporated a significant percentage of whole clusters with stems in many of his better lots. A reputation for improved quality is being built here to which the results of 2005 will certainly contribute. I suspect that a number of the wines I tasted had not recovered from their recent bottling, hence the number of +?s one sees displayed following my scores. (Wines from the Domaine are designated D on the list above.) Wine Advocate # 171 Jun 2007
Parker Points: 88
Drinking Period:  -
2005 Morey St Denis Les Chaffots - Lignier, Hubert 75 IB 0 1 - 105
2005 Morey St Denis Les Chaffots - Lignier, Hubert 75 IB 0 1 - 115
2005 Morey St Denis Les Chaffots - Lignier, Hubert 75 IB 0 3 - 115
2005 Morey St Denis Les Faconnieres, Magnums ( 450 per 3-oc ) - Lignier Michelot 150 IB 0 3 - 150
2005 Morey St Denis Les Millandes - Beaumont, Domaine des 75 IB 1 0 595 -
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 1 - 125
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 1 - 125
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 1 - 125
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 2 - 125
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 2 - 125
2005 Morey St Denis Vieilles Vignes - Lignier, Hubert 75 IB 0 1 - 125
2005 Morgon Cote du Py, Magnums - Burgaud, Jean Marc 150 IB 1 0 175 -
 
Wine List Last Updated: 25/04/2017 17:25:52