Crushed strawberries, stewed raspberries, sous bois, and some stems, with a ferrous core on the nose. With air, some high-toned purple florals emerge, along with Vosne-like exotic spices and dried sage. On the palate this is supple and velvety, with a very fine tannic presence on the back end complemented by juicy acidity. There are flavors of dusty black cherries, black plums, conifer, king mushroom, and dry earth upfront, but this really hits its stride after an hour or so in the glass with the black fruit flavors gaining some intensity and depth.
A true soil to glass transfer of terroir here, with a beguiling complexity of soil tones and stony minerals. This has loads of charm and elegance, and exemplifies what I look for in Burgundy.
Sounds good. I find the Guillemot wines such enjoyable and accessible pleasures. Your note is timely because I have a few bottles of 2017 Jarrons that are in my sort-of-soon queue to open.
My take:
The 2005s have yet to resolve. I wonder if they ever will. 2003 would be interesting to try now, they were so damn fruity young, I didn’t think they would age. I returned all my 2004s due to the worst case of green meanies I ever tasted. Wonder how they are now? 2006, 2007 and 2008 have tasted great over the last year. 2007 seems like a vintage that was never shutdown, at least, whenever I tried it. Haven’t opened a 2009! 2010 Narbs was fantastic earlier this year. The 2010 Snake has been fantastic, but I haven’t had one lately.
A big part of this for me was where I wanted this to fit into the overall context of aging times for my regular purchases. Given multiple other 1er crus that need 25 years to come around, I ended up not wanting a stubbornly rustic SLB vin de garde that may or may not, and essentially did a portfolio rebalance . Plus they are generally enjoyable for a couple of years on release, and interesting.
Finally got around to a bottle of 2017 Guillemot Jarrons. Beautiful nose and I very much enjoy the berry fruit flavors of the Guillemot wines (as opposed to the darker richer flavors elswhere on the Cote). But, sounds like your Narbantons was more generous than my Jarrons, which is perhaps typical of the neighboring vineyards. Jarrons still fairly crunchy and structural, so I might prefer to hold off on the next bottle until that resolves further. That said, it was not ‘difficult’ and was certainly delicious fun with food!
A bit off topic here, but we had a delicious mineraled 2021 Domaine Pierre Guillemot Savigny-lès-Beaune Dessus Les Gollardes Blanc a couple of days ago.
If it’s wine, it’s on topic. Although the photo says 2021?
I don’t get around to buying this, so many other delicious white wines in the world. But if I lived in Savigny, I could see it being a nice part of the rotation…
I’m sure it’s unique for Savigny, but frankly I have a hard time getting too excited about Pinot Blanc in general. I’ll drink some from time to time in Germany, where there are lots of delicious local options. And even there, most often on restaurant lists where it may be the best option from a limited set. But it rarely rises to the top of my buying/drinking calculations when I have broad options.
2010 Narbs was fantastic earlier this year. The 2010 Snake has been fantastic, but I haven’t had one lately.
. Plus they are generally enjoyable for a couple of years on release, and interesting.
