I love Burgundy. So we had a dinner where we drank a few awesome ones. I also, for the first time, cooked venison Wellington, which turned out quite brilliantly, if I do say so myself. The dauphinoise less so. Ah well, you can't have it all.
Rousseau Clos de la Roche 1995
Not rusty, but close. Mature. Great brilliance, though.
Sinful nose. Spiced cherries, red apples and plums. Wild forest and maybe a touch of heather.
Perfect balance on the palate. Still so lively - bright acidity lifting soft fruit. Incredibly gentle structure that softly places every note of plush red fruit in the right place. Take your time with it. It's still juicy. Then there's that lift on the finish that drifts into the ephemeral. Wow. I will not be upset if this winds up as my wine of the year.
Faiveley Mazis-Chambertin 1989
Pale and bright.
There's a vegetal touch to the red fruits. Bit smokey. Soft, though.
Bit more cinnamon and spice - the fruit's a bit drier but there's still fantastic grip and life to it. Strawberries and black pepper come to mind. There also a pleasing oiliness/brininess to the mouthfeel.
Joblot Givry 1er Cru Clos des Bois Chevaux 1999
Incredibly dark and brooding. Almost un-Burgundian.
Smoked sour cherries. A touch meaty on the nose.
Still very young. Hot and ripe and full of briary secondaries. Lacks a touch of the finesse that the others had in spades. Makes up for it with rustic charm. Must come back to it in a year or three.
Tasted 5 Feb 2011 at Naughton