2010 Red Burgundies (Mar 2013)

Good bright, full red. Open-knit, spectacular aromas of cherry, mocha, red licorice, gunpowder tea and wild herbs; almost liqueur-like yet sappy too. Thick flavors of black raspberry, roast coffee and violet are enlivened by strong but integrated acidity. Most impressive today on the vibrating, almost painfully intense finish. This infant will rely as much on its acids as on its tannins for longevity. Eric Rousseau suggests waiting at least ten years to broach his top 2010 crus.