Almost never, is red Burgundy better on day two. Slight oxidation plane’s off the detail but…I have noticed that red Burgs under DIAM can be better on day two. Perhaps they are a little more reductive and need to gobble up some oxygen to blossom?
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Absolutely that-there is no reason why we should all enjoy wine in the same way.
Brought the 2017 MG Vosne Romanee to Noreetuh last night- my table mates- and Jin- were more generous - I thought it was rather tight- and/or.maybe not a great bottle- not what I’ve experienced on -17s
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I haven’t had the 17 for a couple years but it was drinking well when we had it (actually at Noreetuh also)
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Yeah- opened one a year ago that was pretty fantastic - as most 17s have been - I’m a fan- I’m not sure this didn’t have the slightest hint of tca that impacted
As promised TN for 2008 DRC RSV — my first DRC.
The finish is exceptionally long and nuanced, unfolding in subtle, evolving waves that reward focused attention. Aromatically and on the palate, a slightly spicy profile leads, with hints of anise and earth taking precedence over the red fruit. There’s a graceful layering, but it requires time and patience to fully reveal itself.
With approximately 2.5 hours of slow oxygenation, the wine transformed markedly. By the third small pour, it began to show its true character—suddenly expressive and expansive. Herbal tea, spice, and possibly coffee notes emerged with intensity. The spice carried through the finish, which remained persistent and impressively long.
Texturally, there’s a faint dustiness, a touch of wood, and a notable but integrated tannic structure. As it continued to evolve, it did eventually begin to close down around the five-hour mark, showing more tannin and a slightly chewy edge. A touch of dark fruit became more apparent at this stage.
This is an outstanding wine with a hauntingly long finish and remarkable evolution in the glass. While it didn’t deliver an epiphany, it showcased undeniable pedigree. At times it had my wallet worried that I’d be hooked, it didn’t quite enchant me, but I can see what the fuss is about.
I look forward to -infrequently- drinking DRC again over my wine lifetime.
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Sounds great! I’ve found 08 DRC to be quite spicy with herbal notes and quite like it!
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I’ve had many DRCs over several decades, and the best have always been the really mature ones (1982, 1980, 1978, 1971, 1962 …). Young they might be impressive, but mature they are (often, not always) singing …
2015 Domaine Henri Gouges Nuits St. Georges 1er Cru Clos des Porrets St. Georges was excellent this weekend, generous and giving with loads of red fruits. The baby fat is gone and the 2015s are in early maturity. 2015 Fourrier wines are also excellent at the moment and the vintage is on my list to drink when I want to drink something on the young side.
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We recently had a tasting of 2000 2001 and 2002 wines, red Burgundies and Rhones.
THESE are the vintages singing right now …
(with one 2002 still quite young)
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Sorry your M-G didn’t show up to expectations. Someone opened one at Bones about a year and a half ago and I noted that it was tight and a little closed but with hints that it would be much better with more age.
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For what it’s worth, I opened the 2017 MG straight NSG last night. It was surprisingly plush and open with the typical MG finesse and silky mouthfeel. An NSG made by Vosne producers, with just an edge of rusticity. Enjoyed it but not greatest depth.
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I agree that most opened Pinots, especially Burgs are not improved a day later. It’s never happened for me anyway.
One caveat is Coravin: I’ve occasionally tapped into a red Burg with Coravin on night 1 and found it closed up tight and unyielding, mostly without pleasure beyond the intellectual. Then on 2 it was like a different wine. Looser and more open and enjoyable. I have wondered if a tiny amount of air has snuck in to wake things up in there.
In contrast a tight-ish 16 Trotanoy right bank Bordeaux I opened a couple weeks ago, though good on night 1, had smoothed out and improved by night 2. (I know, I know, too young- don’t tell @Mark_Golodetz or @Robert.A.Jr )
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Opened tonight. Very aromatic but a bit tart and lean on the palate. Very old world and Burgundian. Fleshed out and improved with an hour or two of air but still could use a bit more fruit. Probably at peak.
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The “rumor” with the 08’s is that Henri-Frédéric Roch was pretty active in the vinification.
A few more data points:
- 2020 Gibourg Bourgogne: PNP, big ripe red and dark fruits, kinda like a new world Pinot. With air it settled down, but still a big dense wine.
- 2020 Rousseau Village: From 375, pnp, can definitely taste the bigger and riper fruits, but not as dense as the gibourg. Many layers can be tasted. Probably would’ve benefited from more air.
- 2014 HN RSV: Decanted over dinner. All the material was there but never really harmonized. Palate felt closed.
- 2020 Rousseau CSJ: Opened an hour ahead of dinner, and then decanted over the course of dinner. Insanely open and aromatic. Exotic perfume on the nose. I was skeptical when someone said they’re bringing this given the vintage but this is wide open and not overly dense or tannic or ripe. To put it into perspective, consensus WOTN across a lineup of 14 HN RSV, 99/07/08 Rayas.
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Rousseau always shows well young.
How was the 08 Rayas ?
All the Rayas showed very well. The 08 was lighter on the strawberry compared to 07, but more floral and herbal as the fruit wasn’t dominant. Still has good structure and can go for a while. Quite delicious.
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So was the 2005 Bouchard Volnay Caillerets!
i keep holding my 14s after experiences like yours.