I do not have much experience with aged Burgundy wine, but I was surprised at how fresh it tasted (perhaps I just expected something different). There was nice acidity and some raspberry and cherry fruit. It did seem like the fruit was a little overwhelmed with mushroom and wet leaves. Drink now.
Very much what I was expecting from a mature Santenay, just a bit rustic still on the nose but the palate, texture and structure have smoothed out. Acidic, not much fruit left but yet enough energy and development to make it a rewarding and interesting dining companion.
Elected not to decant - left open 60 minutes and poured 15 minutes before consuming (this was based on age and others saying that its dumbness fairly quickly turned around). Translucent garnet-orange. Nose with combined fresh red berries with a hint of stewed fruit notes and distinct, enticing earth and 'shrooms. Light weight fruit on entry but with depth of flavor. Both light acidity and tannins build quickly are enveloped by the fruit to create a dancing creamy texture. Very nice with spinach gnudi and sage butter. Great experience seeing how even a modest Burgundy can emerge when well-stored for 35 years.
A fascinating find on a NY wine menu. Nice lively nose of mixed red fruits, and good solid, only slightly tawny color. Light. At first, the deadly signs of browning, off-flavor stewed fruits and a recognition that this cru was unlikely to live so long. But then acid emerged and the fruit balanced, showing some nice strawberry,, pruney hints, a bit of raspberry and some overcooked plums. Lasted quite a while. Delightful historical venture.
Saturated cork had me concerned. The initial smell of cellar earth blew away quickly to reveal soft floral notes, but still a bit tight shy. In the glass it is a pale brownish red. In spite of the fact that I hate "forest floor" as a cop out note on older wines, here it is appropriate with wild oyster or Enoki mushrroms balancing the soft red currant fruit and subtle clove. There is a soft dead spot in the mid palate where I miss some acidity but the finish is classic aged Burgundy. We drank it with venison stew, always a great pairing with older Burgundy for me.
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