The 2009 vintage was a highly welcome, outstanding red Burgundy vintage — dry, warm but not overly hot, with no early hail — after a run of mediocre and/or divisive vintages in the Cote de Nuits. It yielded wines with nice acidity and texture (sometimes high alcohol, though) for early drinking, yet with enough structure to reward cellaring.
This bottle is from the Premier Cru climat of ‘Les Feusselottes’ in Chambolle Musigny, my favorite red Burg village. Feusselottes is relatively large and somewhat variable, especially compared to its much more coveted neighbor, ‘Les Amoureuses.’ It’s known for having a high proportion of limestone and for producing wines with mineral character (whether these two things are directly related is subject to debate).
Like all Tremblay wines, the grapes were farmed organically and biodynamically, and the final juice is unfiltered. This one spent 30 days (a long time) macerating on its skins and had 90% stem inclusion. It comes in at 13% ABV.
**Tasting Notes:** Beautiful ruby color fading to garnet towards the rim. Nose of red cherry, plum, exotic spices, dried roses, and earth. Palate is fresher than I expected, with well-integrated yet noticeable tannins. Long, earthy finish. Overall, an impressive wine, but not necessarily my favorite Tremblay — it felt a bit darker and less finessed than my favorite examples from this celebrated producer.
1 Comment
I’ve [written about Cecile Tremblay recently](https://www.reddit.com/r/wine/s/SRqz0iPxcd), so I’ll get right to this bottle:
The 2009 vintage was a highly welcome, outstanding red Burgundy vintage — dry, warm but not overly hot, with no early hail — after a run of mediocre and/or divisive vintages in the Cote de Nuits. It yielded wines with nice acidity and texture (sometimes high alcohol, though) for early drinking, yet with enough structure to reward cellaring.
This bottle is from the Premier Cru climat of ‘Les Feusselottes’ in Chambolle Musigny, my favorite red Burg village. Feusselottes is relatively large and somewhat variable, especially compared to its much more coveted neighbor, ‘Les Amoureuses.’ It’s known for having a high proportion of limestone and for producing wines with mineral character (whether these two things are directly related is subject to debate).
Like all Tremblay wines, the grapes were farmed organically and biodynamically, and the final juice is unfiltered. This one spent 30 days (a long time) macerating on its skins and had 90% stem inclusion. It comes in at 13% ABV.
**Tasting Notes:** Beautiful ruby color fading to garnet towards the rim. Nose of red cherry, plum, exotic spices, dried roses, and earth. Palate is fresher than I expected, with well-integrated yet noticeable tannins. Long, earthy finish. Overall, an impressive wine, but not necessarily my favorite Tremblay — it felt a bit darker and less finessed than my favorite examples from this celebrated producer.