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Winemaking is hands-off—native yeasts
this is hitting a lovely stride
Among Sottimano’s single-vineyard Barbaresco bottlings
Warm coastal days and cool sea breezes give it ripeness without heaviness
Drouhin-Laroze, Gevrey-Chambertin, 2010 WILDMAN_19_BURGUNDY_DI Winemaking is hands-off—native yeastsA sixth generation Gevrey estate's village red, now fully mature. Drouhin Laroze, founded in 1850, is best known for its deep bench of grand crus, but its village Gevrey Chambertin is made with the same traditional, meticulous approach: hand harvested Pinot Noir, careful sorting, and 18 months in barrel. The 2010 was a classic, precise, beautifully structured Burgundy vintage, and this village wine has matured into a savory, secondary expression of
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