2011 Red Burgundies (Mar 2014)

(13.5% natural alcohol here): Medium red. Perfumed, discreet nose combines red cherry, spices, pepper and herbs. Juicy and light on its feet, but lacking the richness, depth and sweetness of Clos de Tart in riper years. Finishes with good breadth, hints of oak-derived coffee and chocolate and a slight dryness. Winemaker Sylvain Pitiot, who made it clear to me that he prefers Burgundies with black fruits, describes 2011 as correct–a vin de transition.