Take the stress out of buying a gift, let them choose exactly what they want.
This is a brilliant example of what Pinot Noir can do in Chassagne when you combine old vines and serious winemaking. The poor soils of Clos St Jean have long been one of the hotspots for Pinot in the village, and Jean-Marc counts himself lucky to have inherited this parcel of 100+ year old vines. He likes to make a gourmand style you can approach from youth, but don’t let that make you think this is lacking in concentration or sophistication. This 2023 is sitting emphatically in the enticing, expressive red fruit spectrum, and the wine shows a level of freshness, complexity, concentration and precision that lifts it up to great heights.
Mid red purple. The sample is not quite as fresh (sample issue, not the wine itself). But the seamless quality of pinot planted in this vineyard manages to show through anyway. There is a volume of dark red berry fruit, a charm through the middle of the palate, much less evident structure though it is clearly there, and a fine long finish. (Antonin has also made a very small volume from Clos St-Jean by the pedicel method, leaving in the small bits of stem but removing the core. This will probably not be sold commercially, but is very interesting. It displays a pinker lift to the ruby colour, and a beautifully lifted nose, bringing out the rose petals, adding a perception of enhanced freshness, multi-layered and still with all the grace.) Drink from 2028-2034. Tasted Oct 2024.
Maturity Ready 2025 - 2030
Prices shown in bond
Maturity Young 2025 - 2036
Maturity Young 2025 - 2033
Sign up to our newsletter and enjoy a 5% discount on your first purchase.
By submitting your details, you’re agreeing for us to send you information about offers and the latest updates from Lay & Wheeler by email. We’ll always treat your personal details with care and will never sell them to other companies for marketing purposes. Please visit our privacy policy page for more information.
We use cookies to deliver a better experience for you on our site. By continuing you agree to our use of cookies.
