Dear Olivier Lamy,
We tasted some of your wines, with your local importers, Daniel Lifshitz and Eldad Levy, a.k.a. Bourgogne Crown. I understand you're hard at work at the domaine, so you might want to hear how it turned out. We started out with a Champagne, because it's a given that Eldad will open something from his Boutique de Champagnes portfolio.
Larmandier-Bernier, Brut, L'Attitude, n.v.
Brioche and mushrooms on the nose. This is a broad shouldered Champagne and seemed a little too ripe at first, so I was ready to dismiss it, but a few minutes showed it has enough acidity for balance and it ended up winning me over. Very good. About 300 NIS.
Bourgogne, Les Chataigners, 2013
This is a declassified Village Cru, as you know, showing lime with a streak of minerals. Very pure and saline, the acidity lends great tension. One of the best white "Bourgognes" I've tasted. 180 NIS.
Saint Aubin Premier Cru, Clos de Meix, 2013
Do you agree with Daniel's assessment that Clos de Meix is the most archetypal cru in Saint Aubin? I ask because I don't have a clear notion of what a typical Saint Aubin is, but from my experience, this seems to be a wine people warm up to quite quickly. Whatever, it's showing citrus fruit and greater depth than the Chataigners, as well as marine aromas and flavors that just grow and grow. 290 NIS,
Saint Aubin Premier Cru, Derrière chez Edouard, Blanc, 2013
This is a cooler wine, with notes of pears that coolness showing in the aromatic profile as well as in the more prominent acidity that drives through to the saline finish creating great length. There's a mineral-laden character that is similar to the Meix with an added overlay of rainwater. 290 NIS.
Saint Aubin Premier Cru, Derrière chez Edouard, Rouge, 2013
Apparently you are as good with reds as you are with whites, which is a pure delight. I understand this comes from fifty year old plus vines and I'll pat myself on the back because I spotted the old-vines intensity and length. Pungent minerals, sweat and a hint of flowers, a firm acidic backbone and persistent tannins. 290 NIS,
Saint Aubin Premier Cru, Clos de la Chateniere, 2013
How can I quantify the fine differences between these wines, all great, all equally mineral laden? The mineral sensations here are more intense and focused. The finish is the longest so far, the fruit the most concentrated. I find the Clos de la Chateniere to be a highlight in many tastings. The last time Daniel held a tasting of your wines, the Clos de la Chateniere was my favorite for its subtlety, here it's my favorite due to the way it slyly hints at what's in store. 365 NIS.
Puligny-Montrachet, Les Tremblots , Haute Densite, 2013
An over, overachiever: a village cru planted with a very high density of low yielding vines, the result displaying detailed nuances of flowers and, again, minerals. It's way more intense than any of the Premier Crus - likely one of the most intense village wines I've ever tasted - although it's not as expressive as, even, the Les Chataigners. Not in stock.
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