2010 Red Burgundies (Mar 2013)

(bottled in April of 2012): Bright medium red. Expressive aromas of redcurrant, menthol, truffley earth and spicy oak. Supple, sweet and deep, with a wonderfully silky texture but also excellent inner-mouth tension and lift. Substantial tannins come up with air, giving this very serious wine plenty of structure for at least 10 to 15 years of development in bottle. Palate-staining, vibrant and complete Pommard. Vintage 2010 shows more soil tones, while 2011 is more fruit-dominated, summarizes winemaker Benjamin Leroux.