I'm back in Burgundy for my annual trip to visit growers and merchants, this time to taste the 2011 red and white Burgundies. Many of the wines I will taste are still in barrel, not yet racked or treated with SO2. This is a good time to assess the young wines of the region. Others may have been racked and assembled in tank, with sulfur added, in preparation for bottling. Some may have been bottled already. I will note the various stages of the process in as much detail as possible.
My first stop was at the growing négociant firm of Mischief & Mayhem. Here are my scores and tasting notes.
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