3 Blind Men tasted 8 Burgundies(Part 3 UK stock blow-out)


Three blind man came together last Saturday to finish tasting eight orgasmic Burgundies sent from the UK warehouse.

Louis Jadot Beaune-Theurons 1er Cru 2009 gives an aromatic bouquet, full body, ample structure, generous fruit flavours and delicacy. Distinctively 'menthol' with warmer red fruit, this wine shows lot of characteristic from the 2009 vintage-lots of punch, structure balance and softness. Long finish. In Chinese, we say ‘bones and flesh in right proportion. That aptly describes this wine. Technicals are: vat fermentation, only 12-month ageing in used oak; from four parcels descending the slope above the city of Beaune, which divide the northern Premiers Crus from the southern ones. This Beane-Therons is generally considered to be a quintessential Premier Cru, one of the dozen or so finest in the commune. Allen Medows Wrote, ‘Here the wood treatment is a bit more discreet if not invisible as it better allows the aromas of spice, earth, black currant and menthol nuances to be perceived. There is really lovely detail and plenty of punch to the fleshy medium-bodied flavors that are shaped by a compact tannic spine on the well-balanced and attractively persistent backend. This is worth considering if you have moderate patience as it will need a few years to unwind and harmonize. Score - 90-92. (Allen Meadows, burghound.com, April 15, 2014)

Albert Bichot Clos Frantin Clos-de-Vougeot Grand Cru 2013 is a brooding wine with exceptionally earthy nose, which reluctantly displays the aromas of red pinot fruit and crushed plums though. Menthol, bite of tea leafs. Layered and robust. With lots of potential,this wine is certain to improve 20 years down the road. The rich, full-bodied and overtly muscular flavors possess outstanding size and weight before culminating in an extract-rich finish. Technicals are: 10000 vines per hectare; maceration of 3 to 4 weeks; thinning of the leaves always, trellising, disbudding; guyot trained, oak barrel-aged for two year in the estate's cellars (60% new oak). So this is a wine where the tannins are buried yet quite tactile. Albert Bichot owns four estates set at the heart of four great viticultural regions that make up Burgundy; Chablis, Cote de Nuits, Cote de Beaune and Cote Chalonaise, but the jewel in the crown is this Domaine du Frantin in the Cote du Nuits. The Domaine du Frantin owns 13 hectares in some of the finest appellations including an unsurpassed selection of Grand Crus.

Drouhin Laroze Gevrey-Chambertin 2013.Charming nose with air filled with baskets of fresh red berry fruits and spice. The palate is seductive yet fresh, with silky tannins and a certain weight on the finish. Technicals are: Hand harvested; 100% de-stemmed; fermented in vat using yeasts at up to 31C!,; regular pumping over and pigeage; aged in 1 year old French oak for 18 months on the fine lees(hence!). It would seem that ‘taste’and ‘aftertaste’ is what this wine is about. Manning 12 hectares altogether, a half of which are Grand Crus, Drouhin Laroze is more interesting to me now as it is not another dull Gervey Chambertin since its wines are getting more interesting than before. Thirteen different wines are made here and the emphasis is towards rich, bright fruit and a certain prettiness. My favourite wine sometimes.