90(+?) Points | International Wine Cellar , January/February 2004
($40; 14% alcohol) Deep, bright yellow. Liqueur-like aromas of mirabelle, smoke and earth. Fat and concentrated but taut, with bracing citrussy acidity giving shape to the peach and yellow plum flavors. Juicy finishing flavors really cling to the palate. Cordier stirred the lees every two weeks to get the fat this wine needed to buffer its strong acids. With its pH of 3. 15 and powerful structure, this should prove to be a long-lived Saint-Veran.
87 Points | Robert Parker's The Wine Advocate
The finest red and white wines of Burgundy set the standard for Pinot Noir and Chardonnay. At their best, Burgundy wines are the world's most aromatically complex, silky, and seductive wines, thanks to their ineffable combination of fruits, flowers, minerals, and earth, and their ability to project flavor authority without excess weight. But first-rate Burgundies are produced in limited quantities. Burgundy is a minefield for the...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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