A TASTE OF BURGUNDY JANUARY/FEBRUARY 2011

2008 Puligny-Montrachet, Paul Pernot et ses Fils
Looking back over the past decade, there have been stellar vintages for both Red and White Burgundy. When it comes to the Whites, the consensus is that 2008 is the finest. The normally reserved Paul Pernot, who is not given to hyperbole, speaks in high praise of the vintage. For his Puligny-Montrachet, Pernot sources fruit from 4 different vineyard parcels in the village, all with vines that are over 50 years old! He vinifies in stainless steel tanks, with the elevage occurring in barrel (with only 5% new). Think bright and zesty fruit aromas, wrapped by stony minerals. It enters the palate with lemony goodness, propped up by the vibrant acidity, which leaves for a complex, balanced finish. To enjoy Paul Pernot’s Puligny-Montrachets, you don’t necessarily need to wait for a stellar vintage, but hey, if you’re lucky enough to get one, profiter! Perfect with crabcakes, a bowl of mussels or Langoustines.

2005 Albert Morot, Beaune 1er Cru “Aigrots”
Speaking of stellar vintages, one can make a long (and successful) argument that 2005 was THE Red Burgundy vintage of the decade! Tracing its roots back to the 1820’s, Domaine Albert Morot began as a negociant business. Since 2000, the property has been run by Geoffroy Choppin de Janvy. He describes the 2005 vintage as having, “positively superb quality of fruit”. He went on to say, “When you have fruit this good with such ripe structural elements, the vinification is usually easy and so it was with 2005 too. For me, as good as 1999 is, 2005 is better still.” The aromatics are elegant and pretty, showing a seemless profile of Pinot Noir fruit, spices, earthy minerals and a hint of incense. In the mouth, the wine displays all of the above with a sturdy, yet soft tannic profile. It appears to have just begun to hit its optimal drinking window, and should last for another 10-15 years. Tee this one up the next time an herb-encrusted grilled pork loin comes your way. – Peter Zavialoff

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Filed under A Taste of Burgundy, Burgundy, French Wine, Peter Zavialoff, Wine Clubs/Samplers

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