Tasted blind at the annual Burgfest tasting, Javillier's 2014 Corton Charlemagne Grand Cru, which came from magnum, has a vivid orange blossom, sherbet and lemongrass-tinged bouquet once allowed to open over 10 to 15 minutes. The palate is well balanced with a lime-tinged entry, simple but saline with a crisp, nicely detailed finish and a dash of white pepper that lingers on the aftertaste. I strongly suspect that this will deserve a higher score with bottle age.

The 2013 Corton Charlemagne Grand Cru, which comes from a small parcel in Pougets just below the large trees and sees no new wood, has a delineated bouquet with clear honey and lemon curd scents, the mineral/stony notes lying in wait just behind. The palate is crisp and poised on the entry. The acidity is wonderfully judged and lends real tension to this Corton Charlemagne, while there is a convincing level of energy on the finish. This may actually just pip the 2012 past the post.

Tasted blind at the Burgundy 2012 tasting in Beaune. The 2012 Corton Charlemagne Grand Cru from Patrick Javillier has an attractive nose with scents of white peach and yellow flowers, flanked by a fragrant scent of honeysuckle with time in the glass. The palate does not fulfil the promise of the nose: quite waxy, slightly honeyed in texture with good acidity, but it does not have the same degree of delineation as Louis Jadot’s Corton-Charlemagne, plus there is just a touch of bitterness on the finish. There is potential here, but it is not being realized yet. I strongly suspect it would receive a higher score with further bottle age.

Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. The nose on Javillier’s 2011 Corton-Charlemagne Grand Cru is a little reticent at first, but dunk your nose deep into the glass and there are attractive lime leaf and orange rind aromas that emerge. There is a bit of SO2 dampening the aromatics so I grace this with an hour’s decanting. The palate is clean and fresh with touches of mango and lemon curd, then nectarine and persimmon coming through on the well-defined but tightly coiled finish. This has good substance but it needs 5 or 6 years in the cellar.