2009 Red Burgundy (Jan 2011)

(this wine finished its sugar and secondary fermentation in August, according to Saouma) Deep red-ruby. Very primary aromas of creme de cassis, violet, crushed stone and smoke. Very ripe but sharply delineated, with intense flavors of cassis, minerals and spices. Substantial CO2 gives a hardness to the tannins today, but this long, vibrant, mineral-driven wine should be outstanding.