Charmes-Chambertin Grand Cru Pinot Noir

Ruby red wine fading into light ruby red water miniscus with slightly copper flecks. Med plus intensity. Red and purple violets, fully bloomed red roses, ripe and tart cherry, strawberry, currants. Dried cranberries. Cinnamon, nutmeg, sage. Earthiness, stone and clay. Very complex wine. Med/med plus acid, med tannin, medium plus finish.

A powerful lush, soft nose of red fruit, cherry and darker brooding forest floor. All blowsy and supple. Still young with oak working through. Approachable now.

Just about ready.

Wow, much better than my last bottle. This is complex and utterly gulpable. The nose is an intoxicating blend of soft cola, coconut/oak toast, Gevrey earthy funk, wild strawberry coulis, and spicy perfume. On the palate: spot-on acidity, great density, wild-strawberry, cola, and a softly tannic finish with good length. My last bottle was good, but this was everything grand cru red Burgundy should be. A show-stopper tonight.

Confrerie Des Chevaliers du Tastevin Sous-Commanderie d'Albany, Pauleé Dinner; 27 January 2019 at Lake Ridge Restaurant, Round Lake, NY

Old school. This is what good burgundy's all about. A middle-of-the-road vintage but this still had ample, polished tannins, the piquant rustic acidity I expect (and long for) from great pinot, and hints of a peacocks tail at the end, unravelling layer upon (subtle) layer of flavour. At the end there's a lovely hint of finely ground black pepper. It's got flaws but it's still damned good.

Very reductive at first, it needed over an hour in a decanter. After that it opened up beautifully. My only gripe was way too much diacetyl on the nose.

#2011 Plein, riche, équilibré, plaisant aujourd'hui, belle longévité.

reduced, cherry, cheese, candied oak,

Boom! Great with the burger on the porch at Cavallo! Thanks @Carlo Mondavi !