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"Light gold. A highly expressive bouquet presents fresh orchard and pit fruits, white flowers and honey, with a bright ginger overtone. Juicy and precise, its sappy pear and nectarine flavors becoming spicier with air. Closes on a floral note, with very good, tangy cut. 91 points.
Yves Cuilleron thinks that 2011 is better for white wines than red because "it was possible to harvest at full ripeness early, which preserved acidity and helps the wines to be accurate to their origin." Cuilleron is fully committed to working with oak rather than stainless steel for all but his entry-level wines "because the tradition here is to raise wine in oak. It has worked well for generations so why change it?" That said, he is a firm believer in the cleanliness of new oak, pointing out that "if you want to work with old casks you'd better be prepared to clean them thoroughly and with extreme care. Nothing is worse than to lose a year's work because of a maladie from a single barrel, which can ruin an entire cuvee." Cuilleron said that he prefers the 2010 red wines to their 2009 counterparts because "there's better balance and finesse, which will make them easier to drink young but also allow them to age." The '09s, which he calls big and powerful, will also age effortlessly "but will never be as fine as the '10s, at any point in their lives.""
Josh Raynolds, Stephen Tanzer's International Wine Cellar (03/13)