The cellar work can be dangerous. You can see to Dijon and almost to Beaune. JMF: Chambertin is a place I would love to make wine, the terroir is fantastic. French critics, you know, do not visit cellars. never give bottles for that, I prefer to receive people in the cellar. BG: I want to ask you about farming. MORE >>

There were also some reds from the Côte de Beaune during that session, but really it was about 2007 Meursault. have no doubt whatsoever that these wines will be completely beautiful given time and proper cellaring. It was enlightening and so gratifying to see the differences between these amazing terroirs. Not yet, at least. MORE >>

Malconsorts and Suchots are within a stone's throw of one another (if a major league ball player were throwing the stone), but they will always produce different wines - and that's a terroir issue. This wine suffered from a case of under-ripe tannins, and no amount of cellaring can fix that. But that's because it's true. MORE >>

According to the tasting sheet, "All these growers work in the most 'natural' way possible, avoiding chemical treatments in the vineyards or the use of selected yeasts or additives of any kind in the cellar. Part One of the 8th Annual Real Wine Assault took place at Chambers Street Wines yesterday. Part Two is next Saturday. MORE >>

Every visit without exception was excellent, an incredible learning experience, compelling wines, and the excitement each time of walking into a dark cellar full of barrels, glass in hand - what wines will they pour and what will they taste like? One of my favorites was our visit to the cellars of Philippe Pacalet in Beaune. MORE >>