February 2007
Posted: Feb 13, 2007 9:09am ET
Sometimes I’ll be cruising along in a blind tasting of red Burgundies and a wine will throw me a curve ball. Aromatically, it is fresh and distinctive, with floral and spice notes (sandalwood comes to mind most often) along with the fruit.
Read More
Posted: Feb 9, 2007 2:20am ET
Bernard Dugat is an artist whose medium is wine. Passionate, articulate and down to earth, he doesn’t rely on a lot of technique. Rather, his key to expressing the best from each terroir is old vines, moderate yields and long fermentations with whole clusters.
Read More
Posted: Feb 8, 2007 1:52am ET
In Burgundy, the period between the end of the alcoholic fermentation and bottling is called élevage , literally “raising,” as in raising children. Those engaged in buying grapes, must or wine and maturing and bottling it in their cellars are known as a négociant-éleveur.
Read More
Posted: Feb 6, 2007 12:41pm ET
In most Burgundy domaines' cellars, you begin a tasting with a village appellation, if not a Bourgogne. At Domaine de la Romanée-Conti , except when the premier cru Cuvée Duvault-Blochet is made, it’s all grand cru.
Read More
Posted: Feb 5, 2007 1:40am ET
Two stops on this trip, one at a domaine, the other at a négociant, illustrated the purity, complexity and balance of Burgundy's 2005 vintage particularly well. Although all the domaines and houses I visited last week have made excellent and, in some cases potentially magnificent, wines, I was particularly impressed with the clarity and sheer beauty of the wines I tasted at Domaine G.
Read More
Posted: Feb 2, 2007 3:32am ET
I just visited Domaine Leroy in Burgundy, one of the highlights of my trip so far. Naturally, I had high expectations of the 2005s there—and I wasn't disappointed. “C’est magnifique,” said Lalou Bize-Leroy of the vintage.
Read More
Posted: Feb 1, 2007 3:07am ET
I visited Domaine Jacques Prieur for the first time. There, I tasted a number of very pure, fruit-driven reds and whites. I sometimes found the wines a little oaky when tasted from bottle as new releases in New York, but the 2005s are very well-balanced.
Read More
