Lee Pitofsky

9.5

From one of the absolute best sites in Chassagne, the ‘22 vintage and third vintage from Theo Dancer is expectedly superb, and the sunny and impeccably located La Romanée vineyard is profoundly textural, satiny and incisive with a particularly citrusy profile with freshly baked bread and chalky minerality. This is of course, still very young and is without a doubt built to age. — 3 months ago

Jay Kline

9.5

Popped and poured; enjoyed over the course of several hours and it needed it. The 2017 Bienvenue Bâtard-Montrachet pours a straw color with medium viscosity. On the nose, this was initially quite shy but after a couple of hours, the nose exploded into a veritable cornucopia: apples, pineapple, passion fruit, stone fruit, lemon curd, honeysuckle, flint, gentle warm spices and a mix of limestone minerals and gravelly earth. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long with a chalky texture. A banger. Drink now with patience; better after 2027 and through 2042. — 3 months ago

Alvaro Bustillos

9.7

Cena con roumier y lafon la@paulee — 4 months ago

Conrad Green

9.4

From mag. lemon, honey, great acidity. Punchy and powerful. Long — 5 months ago

with BOT, Matt and 1 other

Alan Weinberg

9.7

One of the best wines I’ve had in years and an amazing example of Ramonet Monty. Somm called it “electric.” — 6 months ago

Alvaro Bustillos

10

DRC DINNER LA PAULEE! Magnum# — 7 months ago

Jack Krawczyk

9.5

granny smith apple — 8 months ago

Scott E. Becker

9.0

[Tasted on July 20, 2025 at Home]

Apple and citrus, with honey, vanilla and a chalky note. Wine is past its prime, but enjoyable. — 3 months ago

John Willison

9.3

Lemon zest, almonds oil, layers. Good stuff. — 3 months ago

Mark Rosse

9.3

In a very good spot right now. Picking up a little color. VG weight with nutty undertones. Great energy — 3 months ago

Scott@Mister A’s-San Diego

9.2

2014 vintage. Decanted and tasted after 2 hours at approx 62 degrees. Medium-medium heavy body. Plenty of honey/mead texture and flavors along with golden, slightly overripe apple + a little finishing spice flourish. Decent acidity at that temp and wanted to chill some down to the mid-50's to reevaluate but ran out of road. Better luck next time. 05.30.25. — 4 months ago

Vijay Parikh

9.3

For a Puligny quite brilliant! Easily outperformed the Dujac Combottes — 6 months ago

Steve Rura

9.4

Sometimes I just open a quality bottle for no real occasion, and today is one of those days. The nose and opening palette is pretty standard for white burg - lemon, green apple, saline minerals. But what sets this apart is the incredible finish - ethereal complexity of dried apple, apricot, almond, subtle oak, bitters, lemon zest and delicate citrus. Tame acidity that opens up over time . Feels very light (despite 13.5% abv), refined and elegant. Deserves to be served on its own, maybe with some herbed and salted nuts. But I’m having it with Goodles parm mac n cheese and Zapp’s Voodoo chips. It’s divine :) — 7 months ago

Christine T

9.2

Lived up to all expectations. Beautiful balance, nose and structure. Crisp stone fruits, slight mineral, hint of pineapple at end. Love it — 2 years ago

Alan Weinberg

9.0

Missing that raciness and mint, but not as fat as expected, tightened a bit after some time, enjoyable but not profound. — 3 months ago

Conrad Green

9.5

Not poxed! Hints of age. Corn and lemon oil, oyster shells. Intense and balanced. Great — 3 months ago

with Steve

Alvaro Bustillos

9.8

La paulee ultimo dia at le pre cheval aaron — 4 months ago

Peter van den Besselaar

9.3

Vintage 2009 | gastronomic wine with toffee and minerality | paired with tataki — 5 months ago

Conrad Green

9.6

a sweet nose of light bright fruit. Some green apple, delicate oak notes and citrus. A steeliness but some of the 15 sweetness with a light salinity and delicate shards of acidity. Young but approachable. — 6 months ago

with BOT, Matt and 1 other

Scott@Mister A’s-San Diego

9.4

2014 vintage. Decanted and tasted multiple times at multiple temps from 30 mins open-3 hrs open and 45-60 degrees. Color somewhere between golden and Chartreuse yellow. Plenty of ripeness with remaining acidity crawling along the palate baseline. Do not see this improving but surmise it can hold steady at this mature Burgundy status for another 3-4 years. 02.22.25. — 8 months ago