I know the 2005 red Burgundies are a vintage for long cellaring. What is the opinion on when village-level (such as Gevrey Chambertin) from 2005 would be ready to open? Any earlier for Volnay?
I opened a Joseph Drouhin Gevrey Chambertain last month. It drinks pretty well now, but my impression was that it won’t hit its best drinking window for several more years.
I had a Chopin Chambolle Musigny a few days ago that was pretty tannic (for Burgundy) upon opening and got much better with air.
i’m finding that even bourgogne level wines from this vintage lately are really rough.
and the whites are already dead.
so, KOODS?
I had a Hudelot Noellat CM a couple of weeks ago - just starting to be ready, and not so tight and grumpy as a year ago. So I guess they’ve started to come around, with definitely no hurry
I do have one Chambolle-Musigny I might try. Will hold off on the Gevrey-Chambertin (from Sylvie Esmonin).
You know, I think there are a number that haven’t even shut down yet. Maybe they won’t ever. For me it’s pretty unpredictable, and since these days I only buy 2-4 bottles of things, I wait for threads like these to see what might be safe to open.
In general, I’ve been leaving my reds alone. A Nicolas Rossignol Volnay last August was really delicious, however. The few whites I have are being mowed down.
Cheers,
fred
By “ready” are you saying that they have age derived tertiary elements? Or just that the structure has relaxed a bit allowing for the fruit to be enjoyed. I opened a Bourgogne a few months ago and it was still very primary and decided to not test the waters with anything else and let the lower levels rest still. If people are experience some bottle developement that would certainly motivate me to check out more wines.
Had a mag of faiveley Bourgogne rouge last month that was as hard as nails.
@ Berry
I meant just that the structure had relaxed a bit - certainly no age-derived flavours yet!
Thanks
Well, Mercurey’s are drinking pretty well, but I don’t think it’s a village that appeals to Burgundee snobs like the kind we have around here. I’m holding on Savigny-les-Beaune, though. Few years more for those.
From what Ive seen I am not sure anybody really can predict the aging trajectories for a vintage let alone individual villages, levels or wines. I think the best we can do is listen to those who take one for the team and draw from that what we can. Thats is why this board and cellar tracker is so great. And it also REALLY depends on how one likes to drink their wine. “Ready” is highly subjective. For example, “ready” for me means that there is still fruit but also complexity from age-derivrd flavors. For another person, it may simply mean that the wine isnt as tannic and austere as it once was. For another person it may mean that the wine’s fruit has completley transformed into aged flavors.
Joseph Voillot’s Volnay AOC was very complex and enjoyable earlier this year. No crime to whack it IMO.
A fairly basic Vosne from Girardin was quite sullen and tannic in January.
I’ve not opened any I’ve regretted so far. They’ve been extremely enjoyable although with an edge of guilty pleasure as there’s certainly upside to most. Wines I’ve tried include:
Vosne - Rouget (having read Paul Hanna’s note - stunning village wine)
Gevrey VV - S Esmonin
Chambolle - Fourrier (poss the least giving)
Gevrey and Morey - Thierry Beaumont
I had a Potel Volnay VV last night that was fairly tight throughout the 3 hour meal. Definitely not showing all it has under the hood.
John
I had a Barthod Bourgogne from my cellar last fall that drank well (not mature - but I don’t look for “maturity” - i.e., showing secondary flavors/aromas - in bourgogne).
Thanks for this - I’ve been eyeing a bottle of my own recently.