Kicking off a week of anniversary celebrations: Powdery, pale red in the glass. The nose is pure aged Vosne with exotic spices, green herbs and light tobacco. and gentle tannins. On the palate the flavors are very subtle. It has obviously lost most of its fruit but has developed lots of complexity with wild mushroom, sweet fallen leaves, slightly tart cherry with a hint of orange and clove. A treat.
Drank at Bern's in Tampa, so this had been sitting there some time in their crazy cold cellar.
I knew the day would come. I didn't want to admit it, and it was financially convenient to avoid it, but I knew one day my Burgundy epiphany would come. I think that may have been last night with this bottle...
Popped and decanted for sediment, high neck fill and beautiful scarlet-orange in color. The first whiff took me straight to that place I've heard about...a mix of roses, iron/blood, cut fields. The palate was alive, but clearly an aged wine, a clean fruit with a decent finish.
I had to step outside for a phone call and returned to my glass 20 min later...
On returning I reached for my glass and took a sip...and just about fell back out of my chair...intense cherry and mineral on the palate, this was 10x the wine it had been before. It kept changing through the 90 min dinner, never really getting better or worse, but just showing it's different facets. Stunning. I don't care much about whether this was the best vintage, vineyard, etc...this was the wine I knew would come someday...yesterday.
This probably should have been consumed years ago, but using the Audouze method I did manage to coax a little life out of it. Although the very little fruit left was barely hanging on, this was a pleasant wine with dinner and the nose was above average.
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