Domaine Lavantureux Bougros, Chablis Grand Cru, France 2019 Chambolle-Musigny La Combe d'Orveau The aromatisation process of Barolo

The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark

Drink now or hold

full-bodied yet fresh

It fermented with 25% to 30% whole clusters

tobacco-tinged black fruit that gently opens in the glass

Domaine Lavantureux Bougros, Chablis Grand Cru, France 2019 Chambolle-Musigny La Combe d'Orveau The aromatisation process of BaroloHints of smoked nut and ash lend nuance to tangerine and nectarine flavors in this wine. While pristine and opulent in fruit profile, it maintains the tension and steeliness of a classic Chablis. This penetrating, satisfying wine is just starting to open and will likely improve. 96 Pts Wine Enthusiast