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Burgundy is difficult, often you don't know what you get. Is this wine over, only still alive or a legend? Let's try it.

Although the Chambertin had a garnet color and needed a lot of time to open up, this was really a great Burgund experience: In the nose intensively with bacon, salami, amarena cherry, herbs, myrrh and rose hip it was a little bit sweetish while it was medium-bodied and tasted absolutely dry. It meninds me of a Assmannshäuser Höllenberg Spätburgunder from the 40s or 50s. This was an awesome example what Burgundy can be (19/20 points).