Back to Burgundy

Our wine group met this past week for dinner at The Pluckemin Inn, in Bedminster, NJ.   The Pluckemin Inn is a routine venue for us. The food is always excellent and the wine service, under the direction of Wine Director Brian Hider, is first class. A few of the plates we enjoyed tonight were Vitello Tonato; Ricotta Gnocchi, Risotto, Pork Chop and Scottish Salmon.

It was Marc’s turn to choose and bring the wine.  For the first time since I have been in the group, Marc did not bring Italian wines, instead he made his first venture into Burgundy.  His selections were excellent and made for good drinking and lively conversation.  Group member Jeff has an extensive Burgundy collection and is the most knowledgeable person I know regarding the wines from there.  The opportunity to learn about the vintage and producer specifics of the wines we drank is greatly appreciated by all of us.

2009 Patrick Piuze Chablis Montee de Tonnerre 1er Cru.  Unfortunately tonight’s bottle suffered from premature oxidation.  While the wine was drinkable, it was not very enjoyable.  It lacked the crisp, pure fruit and vibrant acidity of previous bottles I have had of this wine.  Patrick Piuze is one of the upcoming stars in Chablis. While he owns no vineyards, he has access to fruit from the very best plots in Chablis.  His wines are delicious and very reasonably priced. $50.  New York Wine Warehouse.

2009 Domaine Joseph Drouhin Gevrey Chambertin, Villages.  This estate is one of the largest in all of Burgundy.  In addition to making wine from their own fruit they also source fruit from other vineyard owners.  This Villages wine is made from sourced fruit.  This is a delightful entry level wine and a great way to experience the magic of classic Burgundy Pinot Noir at a very reasonable price.  The wine possessed a bright ruby red color with a fruity and delicate nose.  On the palate it was harmonious, balanced with considerable character and finesse.  The wine is vinified with indigenous yeasts under temperature control.  It is aged in oak barrels (20% new) for 14 to 18 months.  $50. Wine-Searcher.

1997 Comte Armand Pommard Clos des Epeneaux 1er Cru.  A bit tight on the first sip, but it opened nicely over the next hour.  The fruit became more vibrant (typical of the vintage) and refined with each sip.  I found the finish to be a bit short.  Like the 1997 vintage in Barolo, I think the best years for this vintage are behind it and in my opinion should be consumed now.  $156. Wine-Searcher.

2003 Louis Jadot Gevrey Chambertin Clos St. Jacques 1er Cru.  The Jadot estate has been making classic red and white Burgundy wines since 1859.    The wine is fermented in vats for 3 to 4 weeks and then aged in 228 litre oak barrels (made by the estate) for 18 to 20 months before bottling.  Tonight's wine was full-bodied and complex on the palate.  Fruit was alive and focused and it finished with a lingering elegance.  A terrific wine from a hot vintage.  $127. Wine-Searcher.

2007 Domaine Georges Mugneret-Gibourg Nuits St. Georges Les Chaignots 1er Cru.  Marc purchased this from the Pluckemin wine list as the 1996 Domaine Jean Grivot Nuits St Georges les Boudots he intended to serve was corked.  The wine possessed a classic red Burgundian nose. The complex palate was marked by lively fruit, soft tannins and excellent balance while the finish was lengthy and elegant.  A terrific wine at the beginning of its drinking window that will provide pleasure for many years to come.  $102.  The US market appears to be out of this vintage.

Great job Marc.

Saluté