Philippe Charlopin-Parizot, Chambertin Brut Zero 32) and the acidity higher

32) and the acidity higher (6

And that last trait is not one I usually associate with youthful Breuer crus

there is no vanilla

resonant and long

Dark and more closed

Philippe Charlopin-Parizot, Chambertin Brut Zero 32) and the acidity higherThis is aromatically reserved to the point of being all but mute and requires extensive swirling to gradually liberate the markedly spicy and layered aromas of black cherry, violet, lavender and newly turned earth. The dense and suave broad shouldered flavors possess a texture similar to that of the Clos St. Denis, all wrapped in an overtly saline inflected finale that is austere, powerful and hugely long. This is potentially terrific though again,