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EN PRIMEUR
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Verget Macon Pierreclos En Tremblay 2023
BOTTLE:
$70.00
Out of stock
SKU
95881
HALF-DOZEN: $399.00 or $66.50 each
DOZEN: $756.00 or $63.00 each
DOZEN: $756.00 or $63.00 each
STAFF PICKS 2024 - ALEX DOBSON
This set of wines from Verget in 2023 are such a pure delight and the Pierreclos En Tremblay a special highlight. There's an effortlessness to this wine that makes it so charming and just a pleasure to drink. Nothing is overworked. The fruit sings joyously and there's a lovely savoury, saline seam that plays off the sweeter elements so harmoniously. There's body, texture and weight here but the feeling overall here is one of energy and life! It delivers a blueprint for great, affordable and affable wine in Burgundy that's getting harder to find, which make this wine an even greater treasure.
ALEX
From old vines (70 to 80 years old) growing in schist soils, the 2023 Mâcon-Pierreclos En Tremblay reveals aromas of crisp orchard fruit, citrus zest and freshly baked bread, followed by a medium to full-bodied, satiny and racy palate that's brighter than the profile I typically associate with this sort of terroir—perhaps because it's made from free-run and first-press juice. WILLIAM KELLEY, The Wine Advocate
This set of wines from Verget in 2023 are such a pure delight and the Pierreclos En Tremblay a special highlight. There's an effortlessness to this wine that makes it so charming and just a pleasure to drink. Nothing is overworked. The fruit sings joyously and there's a lovely savoury, saline seam that plays off the sweeter elements so harmoniously. There's body, texture and weight here but the feeling overall here is one of energy and life! It delivers a blueprint for great, affordable and affable wine in Burgundy that's getting harder to find, which make this wine an even greater treasure.
ALEX
From old vines (70 to 80 years old) growing in schist soils, the 2023 Mâcon-Pierreclos En Tremblay reveals aromas of crisp orchard fruit, citrus zest and freshly baked bread, followed by a medium to full-bodied, satiny and racy palate that's brighter than the profile I typically associate with this sort of terroir—perhaps because it's made from free-run and first-press juice. WILLIAM KELLEY, The Wine Advocate