The 2014 Gevrey-Chambertin 1er Cru Clos Prieur has a little more complexity than the Au Closeau. Here the fruit is a touch darker with a subtle marine influence, a couple of oyster shells mixed in with the black fruit. The palate is quite sharp and citric on the entry. There is a surfeit of energy here and very good tension. I wonder if that acidity is dialed up just a little too high on the finish? I appreciate the tension here but it just feels a little "uncontrolled" on the finish.