This weekend we had two nice old Burgundies: Saturday night a 1962 Bouchard Chambertin, amazingly fresh and youthful and very good, fill less than half a cm below the cork; color a deep garnet with no light edge; rich nose and flavors of complex spicy secondary and tertiary red and dark fruit, balanced mid-palate with acidity and complex fruit; and a very long complex finish. It was as if it had been in suspended animation for over thirty years; more like a 15-year old Burgundy in color, nose, and flavors; than a 47-year old. Then Sunday night we had a 1972 G. Vachet Mazys-Chambertin - fill less than a cm below the cork; initial color was light brick with a wide orange edge, darkening in the glass to a rich garnet with no light edge; light, but nice, nose and flavors of spicy red fruit; a slightly hard and acidic mid-palate; with a long, slightly dry fruity finish. It wasn’t nearly as rich as the Bouchard, but then I didn’t expect it to be.
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