93pts Wine Spectator
Supple and packed with cherry and spice flavors, this red is supported by bright acidity and dusty tannins. Hints of wild herbs, tobacco and toasty oak round out the flavor spectrum. It has intensity and fine balance overall, if not the length. Best from 2024 through 2040. 125 cases made, 50 cases imported.
This is the first wine where the whole cluster fermentation is really evident with its green tea, spice and floral characters adding breadth to the ripe and fresh dark berry and warmth earth-scented nose. The mouthfeel of the medium weight flavors is again relatively refined while offering good punch on the dusty, sappy and nicely complex finale. Like the Clos de Mévelle, this possesses only average density, but I like the delivery as well as the sneaky good length.
Domaine Pierre Gelin's Clos Prieur 1er cru was planted in 1964 and shows classic Gevrey-Chambertin typicity with black fruit, structure, and assertiveness. Aromas and flavors of blackberries, black cherries, herbs, and flowers are supported by medium weight and sturdy tannins. The wine was aged in 25% new oak for 20-24 months. Bottled unfined and unfiltered.
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.