Comparatively large by Burgundian standards, they are a brilliant producer that make plush and opulently fruited wines with great underlying balance and minerality. This means the wines are approachable in their youth but age surprisingly well.
Plush and round with plums, violets, dark cherries, raspberries, mineral/slate. The mouth feel of this wine is a stand out. The tannins are firm but the fruit tempers them a bit. Prosciutto wrapped chicken would be the perfect foil to the richness of this wine. Drink this now or leave it in the cellar for much later, you will be the winner either way.
Vosne Romanee – The iron fist in a velvet glove. Vosne is often thought to be the jewel in the crown of Burgundy. It makes reds that are supple, elegant yet driven, powerful and structured. They are delicious wines that age well at all levels.
Burgundy – The classic part of Burgundy known as the Cote D’Or (the slope of gold) is essentially one vineyard that is 60km long and maybe 5km at its widest. From this limestone ridge some of the most complex, long-lived and aromatic wines are produced from Pinot Noir and Chardonnay. The Cistercian monks who owned the land codified the entire region and so each small plot has a name.
Pinot Noir – This is the most elusive grape. It is relatively early ripening and extremely sensitive to terroir. Its perfect place on earth is the Cote d’Or in Burgundy. So haunting are great red Burgundy’s charms that growers everywhere try to emulate them. Pinot Noir is not just a one trick pony, it can make great reds, rosé, sparkling and even sweet wines, whites on occasion and I’ve tasted a decent fortified Pinot Noir too.