The 2013 Red Burgundies (Jan 2015)

(racked ten days before my visit): Bright medium red. The nose suggests an almost syrupy red-fruit ripeness plus a hint of licorice; comes across as less pristine than the Gruenchers. Then fat, rich and pliant in the mouth, with a flavor of medicinal cherry given shape by an edge of acidity. Today the tannins come across as a tad dry. Still in a disjointed stage after the recent racking.