Aged Burgundy Red: A regional wine review


Aged Burgundy Red: A regional wine review


For about a year now, I’ve been cellaring wine in a very intricate way. The wines that are extremely youthful go in one part of the cellar, and if they’re good enough to age over a long period, they go in a more special area. Then there’s the wines I’ll drink in the next one to two years, which I want to be more accessible. Just the other day I was talking to a friend and we began to discuss ageing wines. But it occurred to us that while many people enjoy wines and want to start a cellar, many people actually may not have tasted aged wines before. Aged wines are something of an acquired taste, and a long way from how the wine may taste as a young wine. If you’re new to the wine game and thinking of starting a cellar, doing an exercise like the one we’re about to do might really help you to decide what types of wines you want to cellar.



One region that produces a large amount of rather affordable village wines is Burgundy, whether it be the Côte de Beaune (southern part) or Côte de Nuits (northern part). Village and regional wines are wines that have no specific appellation as such – for example, village and regional wines are not Grand Cru or Premier Cru. They are drawn from vineyards around these sites, within the general area of the better known vineyards. The communes that contribute to the Côte de Nuits Villages appellation are Fixin, Brochon, Premeaux, Comblanchien and Corgoloin. So all of these areas could contribute to the wine that eventually becomes Côte de Nuits-Villages.



Wine Tasting Note: Moillard Côte de Nuits-Villages 2006
13% alcohol, picked up for $20
As I said above, tasting aged wines before you begin amassing a cellar is crucial. The last thing you want to do is to lay a wine down for 10 years and then realise you don’t like how it tastes. It’s enough to put anyone off cellaring wines, and that’s not the point of the exercise! Find a wine you like and start to taste the aged versions of them!



The colour of this wine is pale red, verging on brick red in the middle. It’s certainly reached its peak and is probably just over the edge, on its way downhill. The nose has a funky mushroom aroma, strange smelling earth, barn floor, hay, manure, cherry and ripe blue fruits with a solid skin texture. Definitely the dirty barnyard funk of aged Burgundy. Don’t let it put you off!


The palate has a sour cherry munchy-ness and lush, round and juicy fruits. It is extremely smooth, with fully integrated alcohol and tannin making this such an easy drinker. It’s definitely more tertiary than secondary in flavour, meaning the flavours of mushroom continuing from palate to nose, as well as forest floor. It finishes lush and throat-coating, with decent length for the age and the village status. This is a great bargain for an aged Burgundy, and if you’re thinking of cellaring wines, I urge you to find a similar wine to test your patience and your palate.

91 points, with a fair bit of novelty value in it.

Cheers,

David

Image:
http://decanter.media.ipcdigital.co.uk/11150/000002848/cc56/burgundy.jpg

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I think I was captured by how essentially natural or organic the whole process of winemaking is. It's farming, it's viticulture, it's weather and soil, and many more things. It's the winemaker. But after all these things, after the cap is unscrewed or the cork popped, I (and you) get to enjoy it. Then we talk about it and learn some more. Which is, I guess, the reason why you're here! Here you'll find stories, links, wine education samples and wine reviews. I am entirely independent and my wine reviews and ratings are based on my own thoughts and opinions. I accept no endorsements for products or good reviews. Enjoy! I can be reached for comments, feedback and questions at dbtaylor01@gmail.com. Good drinking to you! David

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