1949 Maison Leroy Musigny

Community Tasting Notes (1)

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  12/24/2023 - NYC_Maenad Likes this wine:

  Well preserved bottle with a torn capsule, but excellent fill level and color. Stood up in the cellar for 5 days, very little sediment observed. Removed the cork about 2 hours before serving, cooled briefly before decanting off minimal sediment at the last minute. Served in Conterno Sensory glasses with main course of squab with cabbage and rich squab sauce.
  
  This poured crystal clear garnet with only a hint of brick brown and beautifully saturated, pale but not washed out. A color that only time in the bottle can produce. Those nose wafted seductively out of the glass – nothing coy here, elemental and purposeful mature burgundy notes, devoid of any maderization or oxidative elements. Autumnal, but still sun-warmed. Some macerated strawberries, touch of balsamic vinegar, dark chocolate, a bit of rose water. The kind of nose that makes you close your eyes and keep them closed for a few beats. In the mouth, this lithe, elegant, persistent and balanced. More silk than velvet, with none of the dustiness I often get even on the best old burgundies. There were no missing elements, from attack to lingering finish. The fruit, while faded, was still full and even rich, with energetic framing acidity. Interestingly, this demanded larger sips – with little kitten nibbles, it was like a pointillist painting viewed too close up. The picture revealed itself in its fullness with a real mouthful. Jonathan described it as having a liqueur-ish sense about it that only comes with fully mature burgundy. The wine matched perfectly with the fat of the squab and earthiness of the cabbage (touch of truffle butter). I would not have served this with a more complex meal, and I would not have wanted it on a line up with other bottles. I mourn the end of an era in our cellar – our last bottle of Leroy Musigny – but can’t imagine a better showing, exactly as it should be, enjoyed with the perfect food in the perfect company.

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