TN- 2006 Bachelet Gevrey Chambertin Vieilles Vignes

[Michel_Abood]

I’ve had this wine several times now thanks to some sales recently, and each time it’s performed beautifully. I know I should wait a bit, but the 2006 reds are so good now that I can’t keep my hands off them. So last night, with some Red Farm Chicken, mushrooms and haricots verts, I grabbed one from the cellar.

-2006 Bachelet Gevrey Chambertin Vieilles Vignes non-filtre
Right out of the bottle, this smelled awesome, with bright but dark cherries, some earth, and that lovely musky note that good Burgundy gets. I left it sitting open in a cool spot of the apartment while I cooked (so about an hour, an hour and a half), then poured as I plated. The wine had gotten noticeably darker, in color, smell and taste, though the fruit was still bright. It was just darker berries as opposed to lighter ones, with that lovely spiciness that Gevrey gets. The mouthfeel was relatively big but still gorgeous, a lovely, sensuous velvety liquid that seemed to caress the inside of your mouth teasingly, slowly fading into a haunting memory of something lovely.

I really need to stop opening these.
Cheers!

[Howard_Cooper]

@Michel Abood

I’ve had this wine several times now thanks to some sales recently, and each time it’s performed beautifully. I know I should wait a bit, but the 2006 reds are so good now that I can’t keep my hands off them. So last night, with some Red Farm Chicken, mushrooms and haricots verts, I grabbed one from the cellar.

-2006 Bachelet Gevrey Chambertin Vieilles Vignes non-filtre
Right out of the bottle, this smelled awesome, with bright but dark cherries, some earth, and that lovely musky note that good Burgundy gets. I left it sitting open in a cool spot of the apartment while I cooked (so about an hour, an hour and a half), then poured as I plated. The wine had gotten noticeably darker, in color, smell and taste, though the fruit was still bright. It was just darker berries as opposed to lighter ones, with that lovely spiciness that Gevrey gets. The mouthfeel was relatively big but still gorgeous, a lovely, sensuous velvety liquid that seemed to caress the inside of your mouth teasingly, slowly fading into a haunting memory of something lovely.

I really need to stop opening these.
Cheers!

You know, Michel, the other option is just to buy more of them. I agree that this is a really good bottle of wine.

[Michel_Abood]

@Howard Cooper

@Michel Abood

I’ve had this wine several times now thanks to some sales recently, and each time it’s performed beautifully. I know I should wait a bit, but the 2006 reds are so good now that I can’t keep my hands off them. So last night, with some Red Farm Chicken, mushrooms and haricots verts, I grabbed one from the cellar.

-2006 Bachelet Gevrey Chambertin Vieilles Vignes non-filtre
Right out of the bottle, this smelled awesome, with bright but dark cherries, some earth, and that lovely musky note that good Burgundy gets. I left it sitting open in a cool spot of the apartment while I cooked (so about an hour, an hour and a half), then poured as I plated. The wine had gotten noticeably darker, in color, smell and taste, though the fruit was still bright. It was just darker berries as opposed to lighter ones, with that lovely spiciness that Gevrey gets. The mouthfeel was relatively big but still gorgeous, a lovely, sensuous velvety liquid that seemed to caress the inside of your mouth teasingly, slowly fading into a haunting memory of something lovely.

I really need to stop opening these.
Cheers!

Damnit, Howard, stop making sense.

You know, Michel, the other option is just to buy more of them. I agree that this is a really good bottle of wine.