95 points. - James Suckling
95 points. - Wine Spectator
92+ points. - Robert Parker's Wine Advocate

PN AYC21 pours a luminous golden yellow. Its first impression is generous and inviting: ripe quince and Mirabelle plum lead into aromas of toasted almond, hazelnut and warm brioche. With time in the glass, softer notes of white flowers and acacia honey emerge. On the palate, the fruit and pastry notes return with a creamy texture and fine, lively bubbles. A thread of citrus keeps the wine poised, carrying it through to a lingering finish marked by blood orange. The pleasure lies in that balance: the breadth and richness associated with Aÿ Pinot Noir, lifted by the freshness of the 2021 base year. Serve at 10–11°C, preferably in a white wine glass, to give its aromas room to unfold.
AYC21 has the presence to accompany a meal from start to finish. Begin with seared scallops or crab dressed with a light citrus sauce; the wine’s freshness brightens the seafood, while its creamy texture meets the richness of the dish. Roast turbot, lobster with browned butter, or chicken in a delicate cream sauce bring out its toasted, brioche-like notes. For a Singapore table, we would pour it alongside Cantonese roast duck, butter prawns or steamed crab with ginger and spring onion. The Pinot Noir gives AYC21 enough body for savoury flavours, while its citrus finish refreshes the palate. It would also sit beautifully beside mushroom risotto or a selection of mature soft cheeses. These pairings make AYC21 especially rewarding for Champagne lovers who enjoy opening a fine bottle with dinner, rather than only for a toast.