The first thing that hits you as you draw in some of this wonderful elixir is something indescribable but perhaps related to hoisin and soy. There are also smoky, meaty traits and quite pronounced smells of grated ginger. It is supple, sweet, plush and vinous in the mouth. The wine currently plays in that space between sweet and savoury that the Japanese may term umami. The acidity has softened but it is incredibly energetic and there’s a marvellous savoury imprint once the wine is swallowed. Simply outstanding village level wine, no that’s unfair, simply outstanding Burgundy full stop!
Cheers
Jeremy
Sounds perfect!
Henri Jayer knew his stuff…and so did/does Christian Faurois.
Great note, Jeremy. Love to hear about top notch villages drinking so well with some age on them.
Thats what I love about aged wine and aged burgundy in particular: aromas and flavors that exist nowhere else in the world.
Thanks for the note. Great to see a village punching above its weight.
Thanks Jeremy,
Sounds like another good '85…
Though it is amazing the extent to which great old burgundy smells specifically of Autumn in the countryside in so many different ways.One of the great pleasures of country walks.
And, lots of flavors/aromas that we used to think of as essential to Burgundy, but now (and 1985 or so seems to have been a turning point) we regard as reflective of flaws/unclean winemaking. (Jayer was certainly in the vanguard of getting rid of such aspects…)