d'Angerville Volnay Champans 1er Cru 2017 (750ML)

96 DE / 91-95 JM / 92-94 VM / 91-94 BH / 18 JR

The 300-metre rows in the domaine's 4ha of Champans run from the top to the bottom of the slope, taking in both brown and red soils. The result is a very complete, self-assured expression of the premier cru, showing the focus and delicacy of a classic Volnay. Silly, sweet and shimmering on the palate, it has very good depth and the concentration to age--Tim Atkin MW, Decanter

Medium dense purple, the nose has gone missing for the moment. But the palate is absolutely gorgeous, beautifully multi-layered and with the requisite velvet texture. And lovely detailed alpine strawberry notes at the back. Far from a monster but very lovely. Tasted: November 2018.--Jasper Morris, Inside Burgundy

The 2017 Volnay Les Champans 1er Cru is tasted from two barrels. It demonstrates wonderful grace and precision with mineral-infused cranberry and wild strawberry fruit. There is a sense of vitality and sophistication here. The palate is medium-bodied with fine grain tannin. The oak is beautifully integrated, notes of orange rind and even just a subtle touch of honey towards the relatively powerful and sustained finish that just feels audacious. Wonderful. Neal martin – The Wine Advocate

Tasting note: Once again there is a highly appealing freshness to the essence of red cherry, raspberry and floral elements, the latter of which is reflected by the sleek and relatively refined medium-bodied flavors that possess excellent punch on the beautifully persistent though markedly structured finish. This isn't as refined as the Caillerets but there is slightly better mid-palate density. Sweet Spot. --Allen Meadows, Burghound

Tank sample of final blend. 
Firm reddish garnet. Big and bold on the nose – almost brash! Masses of fruit, and brawn. Positively sprawling in contrast to its tight-knit stablemates – mouth filling. Massive intensity, and precision again. Polished tannins and chewy chalky finish. Pretty impressive with a green-apple note on the end.--Jancis Robinson