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93-96 Points | Stephen Tanzer's IWC - September/October 2012
(made from three kinds of grapes, said Hervet: "yellow like Meursault, classic Puligny-type fruit, and green/yellow grapes with a touch of noble rot, like Montrachet"): Soil-driven aromas of apple, mint, anise and menthol, with complicating notes of fresh herbs and white pepper. Dense, saline and seamless; at once very dry and chewy. Conveys a rare impression of glyceral texture without much alcohol (this was actually 12.5% potential alcohol chaptalized to 12.8%). Wonderfully perfumed on the bracing finish, with is dusty with extract. Not at all a fruity style of white Burgundy. But this should make for an utterly compelling wine.