Tasting Notes (6.11.2018)
Rating: 6/10
Note that this is the wine that broke my proverbial Burgundy Cherry, so I have nothing to compare this to, but first impressions is a very dry, tannic, light bodied red wine. "Sucking on a cinnamon stick without the cinnamon bite" is the one phrase that sticks with me. I can totally see pairing this with a thick, dry aged, bone-in ribeye with an herbed butter. Burgundy – although enjoyable, I still prefer a Cabernet Sauvignon.
Summary
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Decant Time: 30 minutes
Appearance (clarity): pale garnet, faster moving legs. After the decant no apparent legs at all.
Nose: After the uncorking, alcohol on the nose, cranberry, cherry, tobacco smoke, little bit of potting soil and a hint of blood orange. After the decant the bouquet does open up quite a bit since the alcohol smell goes away. Hints of cedar start to pop out. Definitely a red fruit aroma.
Taste: This was my first Burgundy. The Burgundy Cherry has now been officially popped. A light bodied red wine with tastes of leather, mushroom, and a bitterness which grabs the tongue. There is a longish finish and is not acidic whatsoever, limestone. Very cinnamon dry. After the decant, since the alcohol breaths out it’s a very easy and light wine to drink, but still maintains that very tannic dryness. There is no bite whatsoever in the back of the throat when swallowing. But the flavor lingers on the tongue for a long finish. The tannins feel like they are overpowering the finish. Hint of Cranberry. Like sucking on a cinnamon stick without the sting of cinnamon. Soil. I taste soil now.
Scenario: Eating Heaven Sent Chicken 3 piece meal, while the Trump/Kim Jong Un meeting takes place. Waiting for missiles to come overhead.
From the Winemaker
The grapes are partially or entirely destemmed and fermented in open vats. Pumping-over the must enable the production of wines with ripe fruit flavors, balanced with the freshness of the clay-limestone soils of Burgundy. The tending of 10 to 18 months in French oak barrels with a moderate proportion of new oak, makes these wines accessible and generous while preserving their ageing potential.
Village appellation that extends from Corgoloin to Fixin, this terroir produces fruity and fleshy wines. This wine is vinified in thermo-regulated stainless steel vats and aged in oak barrels of 228 liters for 18 months.