Had a beaut afternoon of aged Burgs with our Adelaide based doctors group on Friday.
2007 Domaine Etienne Sauzet Puligny-Montrachet 1er Cru Les Combettes : A little too much butterscotch and honey. The ripping acid of the vintage drills straight down the middle. Saline mineral to finish.
2007 Bouchard Père et Fils Meursault 1er Cru Les Perrières : This was pale of appearance and in great nick. Has intense orchard fruits and something smoky like bacon fat. There’s gingerbread spice and a suggestion of Gruyere cheese. It has saline mineral detail, fine acid cut and length to burn.
2009 Domaine Etienne Sauzet Puligny-Montrachet 1er Cru Les Combettes : Some toasty reduction along with white peach fruit. Good energy and shape. Fine mineral detail and whilst this is a ripe wine there is stony coolness just below the flesh.
2016 Domaine Thibault Liger-Belair Corton-Charlemagne Les Languettes, Grand Cru : Huge smoky lift with some almost petrol-like reduction. There’s loads of spice here too. The palate has a riot of flavours and the white peach fruit is so sappy and intense. It is linear and unctuous. The finish has so much chalky chew and is very persistent.
2020 Alexandre Brault Corton-Charlemagne, Grand Cru : A weird nose and not particularly inviting. Some oxidative traits with an unpleasant chemical note too.
2014 Domaine Drouhin-Laroze Clos Vougeot, Grand Cru: A core of sweet, dark cherry. Some florals and earth and oak spice. Accessible, but with the chew and slightly blocky fruit of Vougeot. Substantial yet balanced. Nice wine.
1992 Moillard Echezeaux, Grand Cru: Sweet meats and earth. Punchy floral lift. Some Hoisin and freshly grated ginger too. Mid-weight and nicely balanced. Excellent freshness. The finish has saline mineral detail and fans out. Performed well above expectations.
1976 Le Savour Club Grands-Echezeaux, Grand Cru : The source of the wine is believed to be Mongeard-Mugneret. The nose has a bit of mushroom from the cork. The palate is excellent. Rich berry and cherry fruits. Some black tea and ginger spice. Full and velvety. Good acidity for the vintage and a finish that is long and expansive.
2014 Domaine des Chezeaux Griotte-Chambertin, Grand Cru (Ponsot) : A ripe nose of berry and cherry fruits along with a hint of musk and game. Full and fleshy and silky in the mouth with a juicy quality. Rich and perfumed, layered and long. An engaging wine just working into stride.
1982 Le Savour Club Chapelle-Chambertin, Grand Cru : Gave this an Audouze about 5 hours earlier and it was in the zone when it hit the table. Has an aged appearance but the wine is still vital, with no overt oxidation. There are aromas of beef stock, dried flowers, sweet earth and spice. It is just mid-weight and super silky. There’s a light/ethereal feel to the wine and whilst it is not powerful or deep, it engages and each sip invites another. Bottled for Troisgros.
2010 Domaine Stephane Magnien Charmes-Chambertin, Grand Cru : Good weight and depth. Crisp cherry fruit at its core. There’s chalky structure and it feels quite youthful. The finish is just a tad drying from something astringent.
2010 P. Dubreuil-Fontaine Père & Fils Corton-Clos du Roi, Grand Cru : Black fruited, luscious and deep. Chewy, chalky and powerful. Still youthful and needs time.
1993 Rene Boulay Corton, Grand Cru : A nose that has a wisp of smoke, light florals and plenty of earth. It has cherry fruit, a sprig of mint and some wild herbs. Balanced and resolved. Drinking nicely.
1985 Roger Chapelle Corton, Grand Cru: Some forest floor and woodsy mushroom type notes. The palate is fine and silky with a vinous sweetness. There’s just a gentle flex of muscle to the finish as structural elements have all but folded into the wine.
2007 Bouchard Père et Fils Corton-Le Corton, Grand Cru : Open knit and generous. There’s a core of dark fruits and some sweet meat and earth. It has a suggestion of licorice root and loads of spice. It feels ready but there is still plenty of Corton chew and a chalky, long finish.
2007 Joh. Jos. Prüm Bernkasteler Badstube Riesling Auslese: Smoky reduction and loaded with exotic fruits. Mango, guava, rockmelon and more. Luscious and sweet but cut by flinty acidity. Great power and drive and supreme balance. The finish drives on and on. In a great place.
1998 Michel Couvreur High Privacy: We finished with this Whisky that was distilled in Scotland and raised in PX casks in cellars in Bouze-lès-Beaune, hence a Burgundy connection. I know nothing about Whisky but those at the table seemed to enjoy a wee dram.