Community Tasting Note

jazzwineman Likes this wine:

Saturday, December 21, 2013 - The 2009 is near perfection. It is more than just profound, there is a great intensity/opulence/richness/finesse that is so delicate (as in fine crystal) and finessed that not all wine drinkers would pick up on them. Complete purity, no muddled notes, green or soiled flavors that I personally find in the French Burgundies. Structure from nose to finish is seamless and has a complete interwoven structure that is muli-layered and dimensional. Nose has floral notes of dried roses and other floral tones that range from a touch of Violet to Mignonette. There are ripe blue, black and dark red fruit notes that move from crushed black sweet cherries, to touches of plum, maybe a slight boysenberry and black raspberry, mixed along the nose is spice of a touch of cinnamon, doses of camphor/nutmeg, mild smoke and a touch of brown sugar on the end. Quite hedonistic! Low, mild and high palate is opulent, mouth coating, but delicate dancing on the mouth feel with more notes of minerality/ crushed rocks (also present in nose) tactile sweetness along with massive, but delicate doses of fruit that exhibit in the nose. Has proper tannin structure and acidity that supports underneath as a foundation, but never strays to be heavy handed. Transitions to finish is sweet fruit, wood, smoke and almost a 2 & 1/2 minute finish with secondary waves of flavor coming through.. A rare treat!!!!! The wine should age well for the next 25 years. Only reason I don’t give 100 is the room for improvement with age.
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Granted I am not the drinking expert or huge fan of Pinot Noir or Red Burgundies, however after 10 hours of decanting and I will say this just as a general practice that not allowing a classic (much less expensive wine) of any sort not to decant and to pop and drink or try on a short decant is not giving respect to the wine or the winemaker. I tasted small amount along the 10 hours and the differences peaked in the evening and this is one major and profound wine. However, if I just popped and drank or let decant for an hour, I would have missed on the nuances, layers and complexity.

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