The 2020 Haut Bergey Blanc has quite a savory nose of baking bread, toasted almonds and allspice, giving way to a core of apple pie and preserved peaches with a hint of fresh ginger. The medium-bodied palate is refreshing with soft-spoken savory flavors expressing a more oxidative style, finishing with a spicy kick. From the style, I would guess this is a wine made with little or no sulfur additions (thus far). It seems to be progressing nicely, without overt faults or oxidation. It will be interesting to see how this turns out.

The 2019 Haut Bergey Blanc is showing nicely from bottle, wafting from the glass aromas of honeyed peaches, gooseberries, yellow orchard fruit and a touch of smoky reduction. Medium to full-bodied, fleshy and enveloping, it's a rich and textural wine, with a sweet core of fruit and an unctuous, layered profile, concluding with a lively finish. It was bottled under Diam 10.

Haut Bergey's 2018 Blanc is showing its SO2 at first sniff, soon opening out to reveal notes of sliced apples, ripe peaches and lemon butter with wafts of beeswax and pineapple. The medium-bodied palate has soft acidity and bags of ripe stone fruit and apple-inspired flavors, finishing toasty.

The Haut Bergey 2016 Blanc was lacking much in the way of complexity on the nose whilst the palate felt slightly honeyed on the entry and lacked real acidity towards the finish. Early drinking only.

The 2015 Haut Bergey Blanc has a straightforward bouquet with scents of pineapple and green apples, but just a little too basic compared to its peers. The palate is balanced with a pleasant twist of sour lemon on the entry, moderate weight in the mouth, but it is missing complexity towards the finish. To be honest, I have tasted better vintages of this in the past.