Presenting with an artistic hue of Burgundy as in the color with seductive bouquet of perfumed, notes of gentle cumin, hard cherry candies on a bed of rose petals and so many different layers it takes time to parse them and this is on a 55 degree opening.
Palate--Somewhat tart first impression, with gentle, silky texture, bitter mid palate, youthful tannins, mouth watering acidity but very closed at the moment with only hints of cherry/strawberry.
This is a crisp, clean, somewhat austere, and frankly much too young Burgundy Pinot Noir from a storied vineyard to have opened it. These also are made to age very well. Another 10-20 years would not have been unreasonable but then again, I am 71 and honestly.... well you can figure out the rest. :) At $220-$250 on avg. It really needs to be another 8-10 years old to come into its own.
*I will be pairing it with bourbon glazed baked ham and we shall see how it does.
*Well my many years of experience and instincts were correct--sadly. This was not a good pairing despite what the "experts" said. A nice Riesling of any stripe (of any country) would have been great with the salty smokiness of the ham.
A few hours later (more breathing) the wine is much better and having it with pub cheese and aged gouda was magical.
On this glorious Resurrection Sunday when Christ followers around the world celebrate mankind's one and holy hope for eternal life from the One who said Himself, "I am the Way, the Truth and the Life; NO ONE comes to the Father but by ME!"
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