David was recommended to his American importer by none other than Pierre Boisson — Pierre and his sister Anne are some of Burgundy's cultiest producers, with top holdings in both of the aforementioned appellations. And they've just started a new vineyard project in the Hautes Côtes, with David as their partner. He's got some very fine holdings of his own, in some of Burgundy's cooler spots. Pre-global warming, it was hard to ripen fruit in these chillier regions. Ripening was inconsistent from vintage to vintage, and while one year might be good, the next could be thin or out of balance. That put a cap on the price of the wines and the land, alike.Today that just isn't a problem. With the rise in global temperatures, these marginal sites ripen beautifully, while preserving acidity and balance. No wonder that both established stars (like the Boissons), and talented young growers like Trousselle are making terrific Burgundy there.
Elegant , Fruity , Minerally
It's delicious with everything, and is nice and crisp for our soon-to-be summer.