The 2013 Red Burgundies (Jan 2015)

(just 18 hectoliters per hectare produced, due to coulure and botrytis): Bright medium red. Reduced, slightly rustic aromas of tart red berries, leather, fresh herbs and licorice. Sappy and pure if a bit youthfully brutal today, with a crunchy quality to the pomegranate and cranberry flavors. This fruit was picked at 11% and chaptalized to 12.5%, according to Rouget.