Bringing a Noirots 2017 to a wine gathering, so hope it shows well.
The wine drinks exceptionally well for the price. It was enjoyed by all. The ‘18 we had a while back was surprisingly tightly wound Vs open and giving as I would have expected.
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So how was it?
Just noticed this thread. I rarely drink Burgundy. I never really had a real wow moment. But got very close tonight.
This 2009 Mugnier was so damn fragrant! Red fruited, light, ethereal, spicy, barnyard smelly in the best possible way and without too much oak influence (oak can be a real issue for me and was in some of the wines in the image).
I always liked Pacalet, but the Mugnier was at another level tonight.
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The best wine there is the sisters but sadly 14 is shutdown right now.
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For me, cooler vintage Mugnier is consistently one of the best wines in Burgundy. Try a 2014 or a 2021 village if you can find one.
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Pardon the thread drift, but how was the '18 Canonica?
I’ve never had and I was wondering what the style was like.
That might be possible if i ask politely 
. Certainly worth trying after this experience.
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Actually I don’t think it was very shut down. Was pretty happy to jump out the glass with plenty of fruit. A good wine, no doubt about it, but the oak is a problem for me personally. Cannot get past it. But I am super weird when it comes to that. Everyone else liked it more than me.
Think I would love it 5+ years down the line.
Try some 02 or 08 or 09 Gibourg. The 02s are great in particular - I think the oak there will be in a place you’ll be much happier with. Part of the issue with oak is that it tends to get exacerbated with air, so I expect you liked this bottle less as the evening progressed.
I love Gibourg, but I have definitely caught some bottles at bad spots; a recent 17 Feusselottes opened blind felt quite oaky. Whereas my last 09 Vignes Rondes was absolutely seamless.
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Haha it certainly is, so will keep it to this post.
It is a mix of a very traditional style of Barolo with some funky new style natural wine vibes (More VA than your average Italian and some brett). Very red fruited. Surprisingly approachable tannins you wouldn’t guess was Nebbiolo. It was served blind and rather confusing to guess even though I had it before.
I like it, but is not blown away by it in any way.
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Correct 
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To my surprise it wasn’t a Noirots but a Chatelots. Below’s my note.
- 2017 Domaine Anne et Hervé Sigaut Chambolle-Musigny 1er Cru Les Chatelots - France, Burgundy, Côte de Nuits, Chambolle-Musigny 1er Cru (17-06-2023)
This is much like the other Chambolle 1er 2017 I had from Sigaut about a year ago. TLDR: You need to give them more time or a some hours of decanting. But I think you will be rewarded.
A quite fleshy and meaty wine with a focus on more dark fruits and berries. Blackberry, chokeberry, dark cherry, ripe raspberry, a touch of something like plum and a bit of blackcurrant. It has a somewhat sweetness to it. There's a good acidity to hold it and complexity in there from forest floor, oak, mushroom, chocolate and some pepper. It's tight at first and the tannins does grip firmly in the gums. Got better and better in the Zalto glass.
At the moment it's not textbook Chambolle, but I urge people to give it more time and see what this can evolve into... (92 points)
Posted from CellarTracker
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I’m loathe to call anything “textbook” Chambolle, but I’ve always found these wines blocky and somewhat rustic. I wonder if that’s what you mean? If so, in my experience, they haven’t aged into that Chambolle “typicity” (though I’m not sure how many producers Chambolle does!).
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I wouldn’t call this rustic or anything like that. It’s not “dusty” or “rough” in that sense, but it’s just very fleshy and meaty in the fruits, which gives this kind of thicker body and feeling of a ripe sweetness to the fruit. I hope that makes sense?
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I understand what you’re saying. What’s more classic Chambolle to you? A fair number of producers make fairly extracted Chambolle - Roumier, Groffier, de Vogue, etc.
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Personally, I’d feel something more elegant with a bit more lightness and more red fruit, not as dark and not as sweet and ripe.
Haven’t had the pleasure of drinking Roumier and such myself, but this was served blind together with some friends - none guessed Chambolle and all were quite surprised that it was in fact a Chambolle.
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I do think chambolle can have some ripeness/sweetness but I also agree that it lacked what I consider chambolle with lightness for sigaut wines. I chalked it up as just being too young.
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I think quite a bit of Chambolle is made that way 
Even Mugnier releases his Musigny late because he thinks it takes so long to be ready.
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As Greg said before, Roumier is definitely extracted, though red-fruited; the former is also true Barthod and others. From my experience, these wines share more of a taste profile than a weight profile: some of what I think of as brown sugar, a little dust- (I’m sure others can do better)-they can sometimes be lacy, somehow filigreed, but not necessarily light, just as Volnay is not usually “feminine,” though it often is “silky.” FWIW…
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