2009 Red Burgundies (Mar 2012)

Good bright, deep red. Knockout nose combines cherry liqueur, raspberry jam, mocha and clove. At once velvety and energetic, with strong acidity enlivening the intense flavors of candied red fruits. The nobility of texture and tannins here is remarkable. Finishes extremely long and scented, with late suggestions of torrefaction. This made the very promising 2010 Clos de Tart seem lean by comparison. Both vintages have pHs around 3.5 or 3.55, notes winemaker Sylvain Pitiot, who believes the 2009 will need 15 years in the cellar.