2002 Domaine Leroy Vosne-Romanée 1er Cru "Les Beaux Monts" – stunned. I am letting it sit for sentiment to settle and get close to 60-65 Fahrenheit now and then going to crack it open; I know it's a little early but it's a Saturday and I can not wait. Please correct me if I'm wrong but my understanding is that for a bottle like this I should not overly decant it and should start sipping slowly and within 15-30min of pouring into the decanter and then let the flavor profile evolve as it continues to open up.
For context, I have been reading, sampling, and generally learning more about wine recently as I really appreciate the artisanship, flavor, history, culture, community, and the nice buzz that comes with responsible consumption ha. I posted this yesterday as I was recently lucky enough to try just a couple glasses one of one of the two best white Burgundys of my life; the only other expensive bottle of wine I've drunk (again just a glass or two with friends) thus far was a Leroy white Burgundy. As I've researched and sampled, I do have a general preference for reds, specifically Burgs and I do really enjoy specifically dry Chardonnays (usually will go for an affordable Chablis, which I always thoroughly enjoy) but the Leroy and Coche white Burgs blew my mind.
That brings us to today, I'd done more reading on the winemakers discussed in the threads from yesterday and was set on sampling affordable red Burgs NT and had the goal of trying a legendary red Burg by the end of the night. I have a wine fridge with a few bottles that I rarely open – these were gifted to me a while ago by someone I did a favor for and even though I knew nothing about wine, I know those few bottles were special so I held onto them. I've given most of the few away now to important people in my life as special gifts (I never looked up the prices but knew they were special and each recipient knew more about wine and appreciated it more than I did at the time) but had just a couple left and sure enough – boom: one of the last that I happened to not give away is the legendary red Burg I thought I'd try in years.
by wLangeWatches
5 Comments
I’ll keep you guys posted on the experience if interested and can take some more pics
The cork seems to be bulging.
I would be worried it’s heat affected.
That cork push is a real concern for an older Burg, pull it gently and smell the wine immediately, if there’s a stewed or sherry-like note it’s likely heat damaged and that would be a brutal loss on a bottle like that
lol all these comments “worried about bulging”. OP got it for free. Yall need to find Jesus.
Red Burgundy is not like Bordeaux and benefits more from a slow oxidation by just pulling the cork and standing for a few hours vs decanting.
It seems you are drinking it now, so if you can pace your drinking over three or four hours, then you may get more from your experience.