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Myth Over Matter: Mature Burgundy 1920-2019 (Mar 2023)

The 2006 Mazis-Chambertin Grand Cru has a typical Maume nose, slightly peppery and earthy, razor-sharp dark berry fruit with a touch of flintiness. The palate is vibrant, tensile and saline, very pure with fine structure towards the finish. Satisfying length. It’s a delicious “old school” Mazis that wears its heart on its sleeve. You could…

The 2010 Red Burgundies (Feb 2012)

The 2010 Volnay Taillepieds comes across as a blend of the Mitans and the Champans. It has the aromatic lift of the former and the textural richness of the later. This is a beautifully balanced wine loaded with sheer class and pedigree. Red berries, spices and flowers are some of the many nuances that are…

2010 Red Burgundies (Jan 2012)

(100% vendange entier): Medium red. Aromas of redcurrant, tobacco, dusty spices and rose petal. Suave, precise and intense if still youthfully tight; this appears to possess the density and saline extract to support the whole-cluster vinification. Finishes with very fine-grained tannins, a light peppery note and lovely lingering perfume. Excellent potential here.

The 2009 Red Burgundies from Bottle (Apr 2012)

The 2009 Corton Rognets is super-impressive. The heat of the vintage has filled out the Corton beautifully. Mint, wild flowers and sweet herbs are some of the nuances that develop around a core of expressive fruit. The 2009 needs a few more years to fully assimilate its 30% whole clusters, but it is very pretty,…

2009 Red Burgundies (Mar 2012)

(30% vendange entier): Good medium red. Sappy raspberry, meat and underbrush on the nose and palate. Sweet and rich but not heavy, showing a fine-grained texture and a musky chocolate quality. Finishes with building tannins and a peppery component from the stems. I wanted a bit more primary fruit.

The 2009 Red Burgundies (May 2011)

The 2009 Corton-Rognets is made from a southeast facing plot high on the slope above the village of Ladoix. It is a focused, inward and tightly coiled wine. Layers of dark red fruit flow through to the dense, muscular finish. Croix used 30% whole clusters for the Rognets. Tasted from tank.