2000 and 1999 Red Burgundies (Mar 2002)

Deep red. Aromas of cassis, black cherry, roasted strawberry, licorice and woodsmoke. A bit disjointed today, with the wine herbal element clashing with its roasted, tarry oak. Like a few of these ’99s, this is not showing the texture and breadth it displayed a year ago from barrel, perhaps a result of filtration (some Faiveley cuvees are filtered, others not). Tannins seem a bit dry.