Wine of the Day, No. 282

Doubtless white Burgundies of more profound depth and dimension are produced in the great appellations of Meursault, Puligny-Montrachet and Chassagne-Montrachet in the Côte de Beaune, but you would be hard-pressed to find one that offers a more beautiful expression of the chardonnay grape than the Domaine Marc Roy “Les Champs Perdrix” Marsannay 2015. The interesting point here is that Marsannay is the northernmost of Burgundy’s appellations, lying only 6 to 8 kilometers southwest of the city of Dijon. This is primarily red wine — that is to say, pinot noir — territory, as is true of the Côte de Nuits down past the city of Beaune. Chardonnay is a distinct minority in Marsannay — interestingly, pinot blanc is allowed — which is also the only appellation in Burgundy with its own designation for rosé. Domaine Marc Roy owns only four hectares of vines, just under 10 acres, which is minuscule ...

Hail strikes Burgundy and Beaujolais — again

Climate change is a bitch. Severe weather events have roiled wine growing areas with depressing regularity in recent years. Burgundy seems to be on the forefront of this plagued by floods, hail storms, late frosts and other events that have reduced (or in some places even eliminated) the crop. Jeremy Seysses, owner and winemaker at Domaine Dujac, posted the above photo to instagram along with this description.
Yesterday night, 10th July, brought heartbreak in the form of hail. Of our vineyards, the top of the hill of Morey was hit hardest, Monts Luisants worst, probably 30-40% damage; Clos St Denis and Clos de la Roche next, then Combottes. Bonnes Mares had minor damage. The rest of the domaine seems ok. The leaves like they were put through a shredder. The fruit is pummeled. The shoots battered. We’ll still make some wine, though!

There was also severe weather in Beaujolais ...

Historic Vineyards of Mâcon

Burgundy, known as Bourgogne in France, is one of the world’s most incredible wine regions. Due to an intense history dedicated to winemaking, there are stories to be told, lifetimes to preserve. Let this video, from Bourgogne Wines provide an introduction:

 

Vineyards in Burgundy have been cultivated for over 2,000 years, first by the Romans and eventually established by the church as nobility and monks and dukes not only cultivated vines and crafted wine, but spread the word about what was being done in their region. It was here that the barrel became more popular than the amphora for wine transportation and terroir became a notable practice for finding the perfect place to grow grapes. When the French Appellation d’Origine Protégée (then Controlée) system was established in 1936, Burgundy vineyards were among the first to adopt the system.
The Abbey of Cluny
In the village of Cluny in ...
Travel in Burgundy, Macon, Abbey of Cluny
Burgundy, Bourgogne, Mâcon
Map of Vineyards in Mâcon Burgundy

Domaine Confuron-Cotetidot Chambolle-Musigny 2005


In 2012 I thought this was skinny and extracted and I wondered if it would soften with age. . . five years on and a transformation of sorts, though the shape still seems clumsy.

A good nose - dark and deep, spice and curiously camphor. . . I can picture my mum's rose wood chest full of winter blankets and moth balls. . . The opening sip is hot and adhesive. . . it does improve, but it seems unhinged and over spiced - too much ginger. . . a peacock's tail of sorts, but not entirely convincing.

Day 2 - more shadowy and deep, black cardamon, grainy and formidable. . . perhaps I've become too accustomed to the shallows to appreciate this. . .

Drink or Hold: Burgundy, Where Parker Got it Wrong

Today we feature a guest post from Gerald (Jerry Clark). Jerry has written for L’occasion in the past, recently with his thoughts on wine as an investment. This month he shares perspective on Burgundy wines, a great fit for our readers between a two-part series on Burgundy.  Jerry has a wide scope of experience with drinking and cellaring wine, and in this piece he shares his findings in an authentic way, including his argument that Robert Parking is missing out. Please share your thoughts. What do you think of aged Burgundy?
Red and White Burgundy Wines
A Tasting of Exceptional Burgundy Wines
Drink or Hold: Burgundy, Where Parker Got it Wrong by Gerald Clark
I just took a quick glance at my May 31 issue of Wine Spectator, going directly to the featured section on Burgundy. I have been a fan of that region for many years, following its vintage news and grower notes with ...

Thomas Jefferson in Burgundy

There is a phrase in the French language – déformation professionnnelle – which describes one’s tendency to perceive every situation through the biased eyes of one’s profession. But consider the constant shape-shifting of reality for a man with armloads of professions: inventor, farmer, author, diplomat, ambassador, drafter, architect, teacher, United States President, archaeologist and onward.
Thomas Jefferson at Monticello
Me and TJ at Monticello. If I look happy, it is true. I am Jefferson-ophile and visiting his home has been one of my travel highlights. Credit: Jason Barth
Jefferson, Wine Lover
Thomas Jefferson was all of these things; he was pretty much whatever he wanted to be, whenever he wanted to be it. And yet he was precise in many ways when it came to wine, one of his great loves. There seems to be a persona, a TJ (as they say in his home state of Virginia) bailiwick that wraps up the presence that wine ...
Maison Drouhin Ancient Wine Cellars
Thomas Jefferson in Burgundy France
Thomas Jefferson's Monticello Wine Cellar
French Flag, Colonial Flag and American Flag

Domaine Cornu Corton 2008


So delicious, each sip a story in itself, eloquent, complete and full of grace and charm. No shopping lists or stuttered sentences here. . . One of the notable things is the ease and lack of haste - a gentle caress, unhurried, delicate and fine. A super nose - dust, spice, meat, blood and red fruit. A whisper of aniseed and game, it's seductive and hints at the complexity that follows. Slippery, and slowly expansive - gentle and intimate, soft shadows stretching into time and space. A+