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A comparison between de-stemmed and whole-cluster fermentation, based on the same vineyard in the same year. As expected, the Rousseau expressed round, pure, clean, integrated fruit whereas the stem inclusion led to a more floral, spicy, herbal, tannic presentation for the Dujac.

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Cuvée Duvault-Blochet from Domaine Romanée Conti, named in honor of the 19th century founder of the Domaine, Jacques-Marie Duvault-Blochet. Only a few hundred cases made each year, and generally sold only to top restaurants rather than to collectors.

Duvault-Blochet is made from the fruit of young vines in the Domaine’s grand cru vineyards and declassified to premier cru, with (in some vintages) grapes from premier cru Petits Monts and Les Gaudichots. (Did you know that, in addition to the Gaudichots parcels which were absorbed into La Tâche, there are three disconnected premier cru parcels and one adjacent villages level parcel of Les Gaudichots still in existence?)

In 2022, the Duvault-Blochet is said to be primarily, and perhaps exclusively, made from declassified La Tâche and Grands Échézeaux vines. Whether due to this lofty heritage or otherwise, the bottle we opened tonight was as seductive as a young premier cru can be, open with a prominent nose of Vosne spices, and on the palate ripe, supple and long, very DRC, stems, black tea, dried flowers, peonies, good depth… brilliant.

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The longest day of the year on Nantucket ☀️

The waters warming up, and the seasons in full swing. Thank you for being a part of it! Come find us all summer long.

Open daily | 10am-6pm
Zero India St and 1 Cambridge St

#nantucketsummer #glidersurfboards #bahnpho #nantucketsurfing #noodles

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Meursault - Charmes
Comtes Lafon
Premier Cru 2020

#chardonnay
#meursaultcharmes
#comteslafon
#vin
#winetrader

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old stomping grounds </3

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Reminder to drink the good wine on Tuesday
@knightsbridgewinery Boston takeover after party, #onfilm

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The Leaf boys clean up nice, but only @autogpt.noahbrown and @srod5796’s wedding.

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Love the wines from Rene Engel. The Domaine significantly influenced the Burgundy wine industry, establishing Domaine Rene Engel in 1919 and co-founding the Confrerie des Chevaliers du Tastevin in 1934. His commitment to quality inspired many winemakers, including his protégé Henri Jayer. Rene’s grandson Philippe revitalized the estate. Though the Domaine was sold in 2005, the Engel legacy endures.

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Henri Jayer produced some the most singular wines of the 20th Century. I tend to keep my posts short, but I believe these wines deserve more. We discussed at dinner what makes Jayer so transcendent, I’ll humbly try to summarize:

1. Quality of Vineyard Practices. Jayer was a pioneer in vineyard management techniques, emphasizing low yields and meticulous care of the vines. He believed that great wine starts in the vineyard.

2. Winemaking Methods. He adhered to traditional Burgundy winemaking methods while also incorporating some innovative techniques. This balance allowed him to produce wines that expressed the terroir perfectly.

3. Attention to Detail. Jayer was known for his fastidious approach to winemaking, from grape selection to fermentation and aging. His wines often reflected a deep understanding of the nuances of each vintage and plot.

4. Consistency and Aging Potential. His wines are known for their consistency across vintages and their remarkable aging potential as evidenced by the 1979, which is not considered a herald vintage. Many of Jayer’s wines can evolve beautifully over decades, making them true treasures. (It should be noted that not everyone experienced the same difficulties- with some Vosne wines escaping the perils hail can bring with other stand outs in 1979 being the DRC La Tache and RC).

5. Influence on Burgundy. Jayer’s influence on the Burgundy region and its practices has been profound, inspiring a generation of winemakers. His legacy continues to shape the philosophy of winemaking. Not all geniuses are recognized in their lifetime.

The gentleman who brought these wines said he can sum up Jayer in one word: perfection- for their complexity, depth, and ability to capture the essence of Burgundy. Michelangelo once said “I saw the angel in the marble and carved until I set him free.”What Michelangelo was to marble, Jayer was to Pinot Noir. 🙏🏼 Russell

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1979, a Burgundy year that is not noted for great reds, but worked well in Vosne where the hail came before grapes were on the vine. The Cros Parantoux was unfortunately badly corked (too much Jayer is), but the Echezeaux was sublime. Dark fruit, earth, game, tea, leather, great depth and impeccable balance.🙏 Russell.

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