Most wines are drunk too early. Nearly every wine, in particular reds, will benefit from some time in the bottle. For higher end wines, cellaring is required to realize their potential. But a few extra years of patience can improve even humble wines.
Harvest is in full swing in Burgundy this week, with some domaines in the Côte de Beaune already celebrating their end-of-picking paulée. Harvest dates in August were unthinkable only decades ago, but they’re quickly becoming a regular occurrence. In many locations, early harvests make it far more difficult to produce balanced wines; but in parts of Burgundy, at least, there are silver linings.
There are wines from Bordeaux full of subtlety and finesse — but Chateau Destieux is not one of them. Destieux is the marriage of superb, ancient terroir with sleek, modern winemaking: old-school flavor in a bold, unsubtle package.
Sauvignon blanc is among the world’s most widely planted grapes, but its origin is the Loire Valley. In the Loire, Sauvignon takes on a floral, mineral style, juicy grapefruit notes with a lively minerality, often notes of flint, and pleasant herbal finish.
We used to wonder why the humble Bourgogne rouge from the Domaine des Varoilles was so good. During our visit to Philippe Cheron earlier this year we found the answer. He explained that the grapes for this cuvée come from vines planted in what until recently was village-level Gevrey-Chambertin.
Watch our 2 minute video overview of our five new Left Bank Red Bordeaux ranging from $22 to $39, and 2014 to 2018.
Watch our 90 second video review of our three new Sancerres from the Domaine de la Garenne.
Watch our 2 minute video tasting review of our 2021 Rosés.
Amid Champagne’s glitz and glamour, winemaker Pascal Bardoux stands out. His cuvées are quietly exceptional — his tasting room is his small untidy office, where we taste slowly and thoughtfully from an old beat-up leather sofa. “Le marketing” is nowhere to be seen.
If a good Pouily-Fumé bursts from the glass with energy and life, winemaker Frederic Michot is a perfect embodiment of his wines. He talks and drives fast, and sports the same no-nonsense attitude found in a glass of his Pouilly-Fumé: pure Sauvignon blanc, no oak, clean and crisp.
New winemakers in Burgundy are hard to come by. It’s a tiny region, and between small harvests, ever increasing demand, and well-established importers, it can seem there’s nothing new to discover. Which makes us even gladder of our most recent Burgundian find: the Domaine Boursot in Chambolle-Musigny. Neal Martin of Vinous writes of a “foundation for […]
The Salomon-Undhof estate dates to 1792, and is currently on its 7th and 8th generation winemakers, father and son Bert and Bert Salomon. Their terraced vines overlooking the Danube have long been an excellent source, with the country’s preeminent wine guide calling them a “figurehead of Austrian wine history.”
All of the winemakers we work with in Burgundy are grower-producers, meaning they farm their own grapes and produce their own wine. But over the last few years of severely diminished yields, we’ve seen several winemakers add “négociant” operations, making additional wine with purchased grapes under another label. These cuvées often put winemaker skill on display, and such is the case with the wines of Caroline Letsimé.
White Burgundy is an easy wine to pair with food. At the high end, an ageworthy bottle Meursault or Puligny can exceed the subtlety and depth of a red Burgundy. Paired with a lobster risotto or veal in cream, it’s a marriage of opulence and charm.
More than anywhere else in Burgundy, winemakers in Chablis have felt the impact of recent warm vintages. Earlier harvests and more sun exposure have meant riper grapes and wines with fleshier, richer textures. This style of Chablis can support more oaking, and some winemakers have begun to increase the exposure to oak barrels.