2011 Red Burgundies (Mar 2014)

(20% vendange entier; 10% new oak): Good bright red. Ripe raspberry and graphite aromas are perked up by a whiff of blood orange. Supple, sappy and intense, with an exotic suggestion of spun sugar leavened by a slightly herbal quality that carries through to the saline, firm finish. Very fresh wine, particularly in light of its high 3.8 pH, and in need of a good four or five years of cellaring.