This wine remains consistent with the experience I had previously, offering a fascinating blend of bruised apples, cider, citrus, and salted peanuts, complemented by yellow fruits. The concentration is remarkable, almost lending a chewable quality to it, while the minerality and saltiness add depth and character. It seems to still hold potential for further development, making me eager to revisit it in a few years. Great QPR.

This wine is lively, with an initial punchy character, featuring aromas of salted peanuts, yellow fruits, green apricots, and citrus. It's zesty and fresh, underscored by a clear mineral quality. The freshness continues, accented by a hint of spice. The finish introduces a subtle peachiness, adding to its complexity. Overall, it's fresh, multifaceted, and long-lasting on the palate.

Wine #4 on Burgundy 101: Chablis, Côte Chalonnaise, et Mâcon event.

The 2020 Bouzeron by François de Nicolay unfurls with an immediate punch, one that's vividly reminiscent of salted peanuts. This saltiness melds seamlessly with the mellow sweetness of yellow fruits, juxtaposed against the slightly tart backdrop of green apricots. A presumption arises: the absence of malolactic fermentation. There's a perceptible green edge to it, manifested not just in its taste, but also in its undercurrent of zesty citrus notes. All of this is underpinned by an assertive acidity. This is not a wine that seeks to play it safe, but its risks are calculated, revealing a creation that's been expertly crafted.

Wine #5 on Bourgogne Party Vol. 2 by Vova and Mykola event.