2008 and 2007 Red Burgundies (Mar 2010)

Deep medium red. Less expressive on the nose than La T a che but equally precise, hinting at redcurrant, cherry, exotic spices and wild herbs. Then silky-sweet, thick and deep, with an almost salty peppery quality giving the middle palate an extraordinarily tactile impression. The herbs and spices carry through to the extremely long, gripping finish, where the suave tannins are totally buffered by the wine’s sheer extract. This actually strikes my palate as sweeter today than La T a che. But both of these wines should really be forgotten in the cellar for a good 12 years. Incidentally, this has a pH of 3.65, compared to 3.55 for the 2008.