Continuing my newbie exploration into red Burgundy, the 3rd of 4 bottles I chose to start with (First: Arlaud Roncevie, 2nd – Richoux Irancy)! I had read the Cote Chalonnaise to be a great entry point into affordable quality wines, and at $40, below my $50 price point for now (yes, I've heard red burg gets crazy). The Sarrazin brothers, Guy and Jean-Ives, took over the Domaine from their father Michel, make their wines using sustainable farming methods and indigenous yeasts in fermentation. It's 100% pinot noir, from ~30 year vines in a relatively high location (~300m) next to the forests at the northernmost edge of the Givry AOC. Completely destemmed and fermented in open-top wooden fermenters, and aged in new French oak for 12 months. Popped and poured to savor, but decanted half the bottle. Enjoyed over 2-3 hours.
Visually, a pale ruby color.
On the nose, darker red fruits at the outset – cranberry, raspberry, black cherry. Faint smokiness at opening. As it warms and gets air, floral & potpourri notes emerge – but the real surprise was after two hours, the wine in the decanter. My first glass of that, a powerful woodsy note – cedar, vanilla – followed by a punch of baking spice – nutmeg, cinnamon, and the fruit was all still there. This was more complex than I expected – but I did not pick up any of the earthy notes I found in my previous two bottles, or that I expected from the region as a whole.
On the palate – medium-bodied, with round, gentle tannins – a pleasing grip on the cheeks & gums! Definitely the most tannic grip out of my 3 so far, even with air. Medium acidity to go along with an unnoticeable 13% alcohol – lengthy, minute plus finish, filled with red fruit and pastry spice flavors, with that woodsy aftertaste. This was wonderful stuff. The more prominent wood notes in scent/taste I'm liable to pin on the new oak, as well as those fantastically prominent baking spice notes. This feels more – goodness, how do I put this – more "solidly" built in structure than my first two. Interesting contrast I'll have to continue to explore.
Parting thoughts – thoroughly enjoyed it, that use of new oak made for more stronger woodsy/pastry notes, a different experience to the lightness of the Irancy and the smooth balance of the Arlaud Roncevie. My 4th and final bottle is an entry level Chassagne Montrachet rouge, and then it's onto my group of 4 aged red Burgs to continue the journey!
by JJxiv15
1 Comment
I have the exact same bottle sitting at home.