97pts Wine Spectator
A dark and mysterious version, whose black cherry and black currant flavors are backed by a frame of dense, dusty tannins, with a juiciness and energy that carries this to a lingering conclusion. Earth, forest floor and iron notes chime in, leaving a chalky feel on the aftertaste.
Soft but perceptible wood sets off overtly spicy aromas of raspberry, plum, violet and a whiff of green tea. The much richer and bigger-bodied flavors possess a sophisticated mouthfeel thanks to the relatively fine-grained tannins on the classy, youthfully austere and moderately structured finale. This too is not particularly dense, but the balance is perfect and overall, this should reward a decade or so of cellar time.
Chambertin- Clos de Bèze is one of Burgundy’s great wines. Ripe, fleshy, full-flavored, and intense, the wine tends to have deep color, sturdy but beautifully integrated tannins, and can age for many years in a cool cellar. The wine was completely de-stemmed, fermented with indigenous yeasts, and aged in 80% new Burgundian pièce.
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.