2010 Red Burgundies (Mar 2013)

Good bright, medium red. Pungent minerality, complex soil tones and noble herbs on the nose. Then sweeter and fuller than the Beaux Monts in the mouth, with slightly medicinal cherry and marzipan flavors complicated by herbs and underbrush. With its solid acidity, this is ultimately more backward than the Beaux Monts. Most impressive today on the back end, which features substantial ripe tannins and building flavors of black cherry, licorice and mint. The pHs in 2010 are in the 3.45 to 3.5 range, noted Grivot, with acidities between 3.6 and 3.7 grams per liter.