1986  

2015  

"An ultra-fresh, cool and airy nose combines notes of green apple, citrus and a variety of floral scents. The palate impression of the delicious and detailed flavors is equally refreshing while delivering evident minerality on the clean and agreeably dry finish. St. Romain generally did very well in 2015 and this is just one more quality example." - Burghound

2018  

"This too is definitely ripe but quite fresh with its slightly more floral emphasis that complements well the equally racy and intense flavors that are not quite as crisp but do offer just a bit more depth on the clean and dry finale. This is also quite good for its level." - 86-89/Outstanding Top Value BH

2018  Bourgogne Blanc

Bourgogne Blanc -- "This aromatically similar to the regular cuvée with just a bit more citrus influence. There is slightly better volume to the succulent but punchy medium-bodied flavors that possess lovely depth on the citrusy, clean and notably dry finale. This too is excellent for its level." - 87-89/Outstanding Top Value BH

2018  Puligny-Montrachet

2018  Meursault

2016  

2016  1er Genevrieres

1er Genevrieres -- from vines planted in 1951

2014  1er Cru Genevrieres

1er Cru Genevrieres

2016  "Les Tillets"

"Les Tillets"

2016  Les Tessons

"Markedly floral-inflected aromas include notes of honeysuckle, citrus and a pretty array of white orchard fruit scents. The medium-bodied flavors possess a really lovely mouth feel thanks to the abundant dry extract that coats the palate on the even more complex and ultra-saline finish. This is terrific for its level and highly recommended." - 91pts/Outstanding BH

2015  Savigny-les-Beaune 1er Cru

"This also displays wood and menthol nuances on the spicy and attractively floral nose of plum and dark currant. The energetic middle weight flavors possess a sleek mouth feel with enough dry extract to both coat the palate and buffer the decidedly firm but not hard tannic spine shaping the balanced and impressively long finish. This is clearly built-to-age and will need at least 5 to 7 years of cellaring to resolve at least some of the structure to render the finish more pliable." - 91pts/Outstanding Burghound