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Eric Asimov of the NYT says of Chandon de Briailles, 'The proprietors, the de Nicolay family, make natural, pure, delicious whites and reds that reward aging. They do make grand cru Cortons, both white and red, but most of their production is village and premier crus from Savigny-lès-Beaune, Pernand-Vergelesses and Aloxe-Corton. The reds are spicy and expressive. Highly recommended.' We don't want to upstage Asimov: just take it from us, you should splurge on this single-vineyard, beautifully farmed, no-sulfur-added Burgundy. It's a warm hug on a winter's eve.
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