2009 Red Burgundies (Mar 2012)

(this was bottled at the end of March due to a late malolactic fermentation): Good deep red-ruby. Wild aromas of raspberry, blood orange and iron, plus a whiff of fresh blood. High-pitched, very primary flavors of red fruits and spicy oak; comes across as a bit musclebound today, but shows terrific energy for the vintage. Finishes firmly tannic, minerally and very long. This wine spent less time in barrel after the secondary fermentation owing to the late malo.