White Burgundy 2009 and 2008 (Sep 2010)

(I tasted a cuve that got 40% new oak, as the other components of this wine were only two-thirds of the way through their secondary fermentation) Pure aromas of yellow peach, spices and menthol, plus a slightly peppery, herbal quality. Then fat and supple in the mouth, with a strong element of grilled hazelnut. In a fairly thick style but has good energy. Incidentally, Remy pointed out that the 2008s, as a set, display less ripe fruit aromas than the 2009s but also a lot of sucrosite