BURGUNDY A PRACTICAL APPROACH DC FLYNT MW

BURGUNDY A PRACTICAL APPROACH DC FLYNT MW Institute of Masters of Wine Seminar 2017 QUESTION: Wines one through seven are Chardonnay from Burgundy. a. Identify the origin of each wine as closely as possible, giving reasons for your conclusions. b. Comment on the Method of Production and state whether the wine has been fermented and/or matured in oak, giving reasons. FLIGHT ONE/WINE #1 France, Burgundy, Maconnais, Pouilly- Fuisse Deeper color of pale gold with moderate acidity, richer style point to a warmer region away from Chablis to the Côte d'or, Côte de Beaune, and Maconnais. Fruity with peach notes, almond and brioche, but somewhat simple character and easy to drink style away from the Côte d'or, Côte de Beaune to the Maconnais. Maconnais is confirmed by the lack of dominate influence from barrel fermentation and maturation in oak. Higher quality than Macon Villages with a greater degree of delicacy and lifting grapefruit notes, a certain spicy character and slightly higher residual sugar point to Pouilly- Fuisse. Method of Production Dominated by Stainless Steel or neutral vat fermentation at coolish temperatures as evidenced by full fruity, apple, and grapefruit notes. Partial fermentation and maturation in small mostly used, 2 to 3 years plus, oak barrels as shown by upfront less integrated and more wood dominated notes than vanilla or spice notes from younger barrels. Extended lees contact and battonage employed as shown by the richer, fuller mid- palate. Malolactic fermentation completed as evidenced by softer acidity and dairy notes. Bottled early to preserve freshness as evidenced by primary fruit character. 1

FLIGHT ONE/WINE #2 France, Burgundy, Chablis AC 2014, Domaine A Dair, Fevre et Fevre High level of acidity, tartness and light viscous yellow- green shades indicate a cooler region in Burgundy, the Côte d'or, Côte de Beaune, or Chablis, and point away from Macon. Lacks the dominate influence of oak fermentation and maturation typical of the Côte d'or, Côte de Beaune. The green fruit flavors with sense of nerve and a less generous style, subtle, delicate, mineral, river rock and citrus notes, coupled with a certain degree of elegance point directly to Chablis. Method of Production Stainless Steel or neutral vat fermentation and maturation at cool temperatures as shown by the austere, lean and steely nerve coupled with elegant floral notes. Extended lees contact in tank as evidenced by broader mouth- feel in the mid palate. No evidence of Oak or Wood maturation as shown by lack of vanilla/spice or wood character in the wine. Malolactic fermentation completed as evidenced by softened acidity. Bottled early evidenced by bright fresh and lively style. 2

FLIGHT ONE/WINE #3 France, Burgundy, Chablis 1er Fourchaume 2011, Domaine A Dair, Fevre et Fevre High level of acidity, tartness and light viscous yellow- green shades point to a cooler region in Burgundy the Côte d'or, Côte de Beaune, or Chablis, and point away from Macon. Lacks the dominate influence of Oak fermentation and maturation of the Côte d'or, Côte de Beaune, points to Chablis. The green fruit flavors with sense of nerve and a less generous style with subtle, delicate, mineral, river rock and citrus notes, coupled with a certain degree of elegance point directly to Chablis. Greater concentration of fruit combined with steeliness, richness and gun- flint notes and a higher degree of delicacy and finesse with just some slight hints of spice, richness and weight, from a small component of barrel fermentation and maturation in the blend, point away from AC Chablis to 1er Cru Chablis. The rich, plump style with exceptional depth of flavor and minerality without the presence of peachy notes, points to Fourchaume over Montmains. Method of Production 85% of the blend is fermented and matured in Stainless Steel or neutral vat, at cool temperatures, as evidenced by the austere, lean and steely nerve coupled with elegant floral notes. The remainder of the blend fermented and matured in small French Oak barriques, half of which were new, shown by the whisper of vanilla/spice or wood character in the wine. Extended lees contact in tank, 12 months, as evidenced by broader mouth- feel and richness in the mid- palate. Malolactic fermentation completed as evidenced by softened acidity. Bottled early evidenced by bright fresh and lively style. 3

FLIGHT ONE/WINE #4 France, Burgundy, Chablis, Grand Cru Preuses 2010, Domaine A Dair, Fevre et Fevre High level of acidity, tartness and light viscous yellow- green shades point to one of the coolest regions in Burgundy. The green fruit flavors with sense of nerve and a less generous style point away from the Côte d'or, Côte de Beaune. The subtle, delicate mineral, river rock and citrus notes coupled with a certain degree of elegance, combined with the minimal impact from oak influence, point directly to Chablis. Greater concentration of fruit, flesh without heaviness, combined with firm, austere steeliness, richness and gun- flint notes, fully integrated oak and spice notes plus a higher degree of delicacy, finesse and exceptional length of finish, point to Grand Cru Chablis. Although a ripe succulent style, this wine lacks the length of Les Clos, but it does display a steeliness and higher degree of elegance than the typical Grenouilles and the distinct fleshy character indicates Preuses G.C. Method of Production The majority of the blend, about 70%, was Stainless Steel or neutral vat fermented and matured at cool temperatures as shown by the austere, lean and steely nerve coupled with elegant floral notes. A small portion of the final blend, around 30%, was barrel fermented and matured in an equal combination of new 2 and 3 year old French Oak barrels as shown by fully integrated but understated oak spice bouquet and flavors. Extended lees contact in tank and barrel, 12 months, as evidenced by broader mouth- feel and richness in the mid- palate. Malolactic fermentation partially completed as evidenced by bright lifting acidity. 4

FLIGHT ONE/WINE #5 France, Burgundy, Corton Charlemagne Grand Cru 2011 Domaine Roland et Vincent Rapet High level of acidity, tartness and light viscous yellow- green shades point to one of the coolest regions in Burgundy, Chablis, Côte d'or, Côte de Beaune. High quality, intensity with concentration and precision, coupled with a distinctive but fully integrated oak and spice notes from barrel fermentation and maturation, in a high percentage of new oak, point directly to the Côte d'or, Côte de Beaune. Not as honeyed or broad in the mid- palate as Meursault, more finely structured than Chassagne- Montrachet. The elegant, chalky aroma and finesse without the raciness of Puligny- Montrachet, but greater grip and concentration and distinct minerality point to Corton Charlemagne. Method of Production Fermentation and maturation in small French Oak barrels, mostly new, as evidenced by the fully integrated oak- vanilla notes after 12 months of barrel maturation. Long, lean, elegant texture with slightly softened acidity denotes full malolactic fermentation. Creamy notes and broader mouth feel in the mid- palate indicate extended lees contact and battonage. 5

FLIGHT ONE/WINE #6 France, Burgundy, Meursault Limozin 2014, Domaine Buisson- Battault High level of acidity, tartness, lean pale shades of yellow- green shades point to one of the coolest regions in Burgundy, Chablis, Côte d'or, Côte de Beaune Fully integrated oak and spice notes from barrel fermentation and maturation in a high percentage of new oak, point directly to the Côte d'or, Côte de Beaune, away from Chablis. Broader, rounder and less defined with slightly lower acidity than the restrained structure of either Puligny or Chassagne. The richness and power with honeyed oat and mealy aromatics coupled with the rich, buttery broad mid palate point directly to Meursault. Method of Production Very little if any juice clarification as evidenced by richer style. Cool fermentation and maturation in small French Oak barrels, mostly new, as evidenced by the fully integrated oak- vanilla notes and the lean, elegant style after 12 months of barrel maturation. Slightly softened acidity denotes full malolactic fermentation. Creamy notes and broader mouth feel in the mid- palate indicate extended lees contact and battonage. 6

FLIGHT ONE/WINE #7 France, Burgundy, Puligny- Montrachet Charmes 2014, Domaine Buisson- Battault High level of acidity, tartness lean, pale shades of yellow- green shades point to one of the coolest regions in Burgundy, Chablis, Côte d'or, Côte de Beaune Fully integrated oak and spice notes from barrel fermentation and maturation in a high percentage of new oak, point directly to the Côte d'or, Côte de Beaune, away from Chablis. Lacks the oat and mealy aromatics of Meursault, and not as rich, buttery or as broad in the mid- palate as Meursault and not as four square as Chassagne- Montrachet. High degree of elegance and racy character with notes of rock fruit, pear, green apple, citrus, lemon and grapefruit notes with minerality. Power and breed, structure and grip, with racy character all point to Puligny- Montrachet. Method of Production Very little if any juice clarification as evidenced by richer style. Cool fermentation and maturation in small French Oak barrels, mostly new, as evidenced by the fully integrated oak- vanilla notes and the lean elegant style after 12 months of barrel maturation. Slightly softened acidity denotes full malolactic fermentation. Creamy notes and broader mouth feel in the mid- palate indicate extended lees contact and battonage. 7

FLIGHT 2 Question: Flight Two wine 1 a. Wine one is a Bourgogne Pinot Noir. Discuss quality with specific reference to the method of production. FLIGHT TWO/WINE #1 France, Burgundy, Bourgogne Pinot Noir 2015, Domaine Philippe Girard This is a very Good Bourgogne Pinot Noir. The bright, clean, light, semi- translucent, pale garnet, ruby shades with simple fruit aromas and flavors, combined with medium plus acidity, all point to a cool fermentation to preserve freshness, with gentle and less frequent punching down. There is a slightly spicy white pepper note pointing to the use of some stems, but the greater focus on fresh fruit aromas and flavors, indicates that only a portion of stems were used during maceration and fermentation. Chaptalization is indicated as the higher level of alcohol, 12.5%, is not consistent with the lower concentration of fruit. The short maturation in old oak barrels, 2 and 3 years of age, gave an opportunity for this wine to fully integrate its component parts without adding additional oak tannin, which would have created astringency and bitter notes to this lighter bodied, medium high acid, Pinot Noir. The wine was bottled early to preserve the delicate light fruit character. The lack of concentrated fruit, with just moderate intensity, limits the ability of this wine to improve with age, also it prevents this wine from reaching the highest or exceptional quality levels. It is ready to drink now. This is a very good Bourgogne Pinot Noir at the $15 to $18- dollar range retail. The wine shows both regional and varietal typicity with an excellent balance between the purity of the lighter bodied Pinot Noir, the fully integrated fruit tannins, lifting, medium plus acidity, and moderate alcohol of 12 to 12.5%. 8

Question: Flight Two wines 2 thru 7 a. All six wines are from the Cote de Beaune. Identify the origin of each wine as closely as possible, giving reasons. FLIGHT TWO/WINE #2 France, Burgundy, Volnay- Santenots 1er, 2014, Domaine Thierry & Pascal Matrot Delicate fragrance and charming without the muscularity or heaviness of Pommard. Finesse, feminine grace, and delicacy point to the Cote de Beaune s counterpoint to the Cote de Nuits - Chambolle- Musigny. The lightness of fruit and lifting acidity point away from Volnay proper to the lighter style driven by soils slightly more suited for white Burgundy in Meursault to Volnay- Santenots Premier Cru. FLIGHT TWO/WINE #3 France, Burgundy, Pommard, 2012, Jadot Overtly perfumed, full bodied and more powerful wine with a greater sense of elevated alcohol, point away from the silky, feminine and charming wines of Volnay or Beaune, or the more rustic wines of Savigny- les Beaune, or the leaner but mineral driven wines of Pernand- Vergelesses to either Corton or Pommard. The slightly four square and more muscular style, with less multidimensional character than one expects from Corton, points to Pommard. Pommard is confirmed as this wine which is both fatter in the mid- palate than Corton, but less tannic, or meaty at the same time. FLIGHT TWO/WINE #4 France, Burgundy, Savigny- les- Beaune 1er Lavieres, 2015, Domaine Philippe Girard The overt earthy, rustic, sauvage and berry scented notes of small, wild strawberries with hints of forest floor in the nose and palate, combined with the savory character and lack of muscularity of the four square wines of Pommard, or the charming and delicate wines of Volnay and Beaune, point directly to Savigny- les- Beaune. The fuller bodied character and more supple tannins coupled with more muted sauvage notes of the typical AC Savigny- les Beaune, point to premier cru Savigny- les- Beaune. The fuller body, richer style, and greater intensity point directly to the north bank Lavieres and away from the less well situated 1er cru Narbantons on the south bank. 9

FLIGHT TWO/WINE #5 France, Burgundy, Pernand Vergelesses 2009, Domaine Roland et Vincent Rapet A more mineral driven wine, with a dusty, earthy component and red and black fruit notes, without any strawberry characters, point to Pernand Vergelesses and Aloxe- Corton. There is not the silky style nor the charm of Beaune or Volnay. This wine does not display the power and concentration of Pommard. The parallel structure, leaner style, than found in Aloxe Corton, and the precise minerality through the mid- palate indicate Pernand- Vergelesses. Pernand- Vergelesses is confirmed as the fruit focus is on black berry and cassis notes rather than the red and black cherry, Luden cherry cough drop notes of Aloxe- Corton. FLIGHT TWO/WINE #6 France, Burgundy, Aloxe Corton 2013, Domaine Roland et Vincent Rapet There is a dusty, earthy component which points to Pernand Vergelesses and Aloxe- Corton. There is not the silky style nor the charm of Beaune or Volnay. This wine does not display the power and concentration of Pommard. There is a rounder, plusher, meatier and fuller style with riper fruit without the mineral driven mid- palate than one expects from Pernand- Vergelesses. Aloxe Corton is confirmed as the fruit focus is on black/red cherry Luden cherry cough drop notes rather than the blackberry, cassis notes of Pernand Vergelesses. FLIGHT TWO/WINE #7 France, Burgundy, Corton GC 2007, Domaine Roland et Vincent Rapet A dusty, earthy component with a greater power and concentration of ripe fruit and ripe tannin, higher alcohol of 13.5% plus, coupled with the full- bodied style, point directly to Pommard 1er or Corton GC. The mid- palate is not quite as fat or dense as Pommard, the dusty tannins are more apparent, although they are ripe and resolved, than in most Pommard 1er. This wine lacks the muscularity and spicy character of a Pommard Rugiens. There is the lightness of a Pommard Epenots, but there are more majestic perfumed notes, greater structure, higher acidity, plenty of tannins with a definite meaty, complex, multidimensional character of rich red and black cherry fruit that point directly to Corton Grand Cru and away from the top Pommard. 10

FLIGHT 3 Question: Flight Three, Wine 1 a. Wine one is a Hautes Cotes de Nuits. Discuss quality with specific reference to the method of production. FLIGHT THREE/WINE #1 France, Burgundy, Hautes Cotes de Nuits 2014, Domaine Gros Frère et Soeur This is an excellent, top quality example of a Burgundy, Hautes Cotes de Nuits. The bright, clean, semi- translucent, pale garnet, ruby shades, with rich, perfumed, complex fruit aromas and flavors combined with hints of sweet spice from new French oak and bright, medium- plus acidity, all point to both careful selection of clean, ripe fruit and a higher level of precision and finesse in winemaking. This combination elevates this wine to a top example of Hautes Cotes de Nuits. Severe selection of physiologically ripe fruit is evident by the concentration and warm alcohol, 13%, without chaptalization, as indicated by the greater degree of concentration without heaviness. Frequent punch down and warmer fermentation temperatures are indicated by greater fruit extraction and more depth of color that is warranted by the purity of the fruit. 12- month maturation in a combination of new and 1 year old small French oak barrels, as indicated by the sweet spicy oak character, add a richness to the lush fruit and lifting medium- plus acidity. This wine will hold and improve for 2 to 4 years due to the intense, concentrated fruit, silky mouth- feel, balanced, integrated new oak notes and bright acidity. The high level of intensity coupled with delicacy for a Hautes Cotes de Nuits places this wine at the top level and is an excellent quality example of its type. It would retail for $25 to $30. 11

Question: Flight Three wines 2 thru 4 a. All three wines are from the Cote de Nuits. Identify the origin of each wine as closely as possible, giving reasons. FLIGHT THREE/WINE #2 France, Burgundy, Nuits St. Georges This wine lacks the silky tannins of Vosne Romanee or the more restrained mineral notes and distinct structured style of Gevrey- Chambertin or Fixin. It is more masculine and forceful than Chambolle- Musigny or Clos Vougeot. The fuller more robust style, coupled with smoky earthiness, a more marked soil- driven character, and the gamey, muscular four square style (the mirror to the Cote de Beaune s Pommard) drives you directly to Nuits St. Georges, confirmed by the rustic country expression of Pinot Noir. FLIGHT THREE/WINE #3 France, Burgundy, Chambolle- Musigny 1er 2009, Philippe Pacalet The light style and higher degree of delicacy coupled with the lack of mineral and granitic notes, or sturdy character of Gevrey- Chambertin and Morey St. Denis point to Chambolle- Musigny or Clos Vougeot. The sweet fragrance which displays both floral notes and red fruits, the softer mid- palate and high degree of elegance lead one away from Clos Vougeot to Chambolle- Musigny. The greater precision and fine, soft, silky tannins point to 1er Chambolle- Musigny over AC. FLIGHT THREE/WINE #4 France, Burgundy, Clos Vougeot Musigni Grand Cru, 2012, Domaine Gros Frère et Soeur The light style and higher degree of delicacy coupled with the lack of mineral and granitic notes, or sturdy character of Gevrey- Chambertin and Morey St. Denis point to Chambolle- Musigny or Clos Vougeot. There is a concentration and smoky, earthy, chocolate and coffee note with more power and intensity than found in Chambolle- Musigny, which points to not just Clos Vougeot GC, but top quality level Clos Vougeot from the best placed parcels. There is elegance but also power that is not typical in Chambolle- Musigny, all which point directly to Clos Vougeot. 12

Question: Flight Three wines 5 thru 7 a. All three wines are from the same appellation and the same vintage. Identify the origin of each wine as closely as possible, giving reasons. b. Comment on quality and state of maturity as well as capacity to age. FLIGHT THREE/WINE #5 France, Burgundy, Gevrey- Chambertin, 2014 Beautiful robe of bright, pale garnet shades with white clear meniscus point to a very youthful vintage in the last 2 years. Medium- plus acidity levels in balance with medium- plus concentrated fruit and warm alcohol of 13%. The red currant, smoky, oak and meaty and mineral notes with richness, rather than the silky velvet character of Vosne Romanee, point to AC Gevrey- Chambertin. The youthful, ripe fruit with considerable concentration and depth, coupled with ample sweet oak tannin, and medium- plus acidity, indicate that this wine will improve for the next 3 to 5 years and hold for 7. FLIGHT THREE/WINE #6 France, Burgundy, Gevrey- Chambertin 1er, 2014 Beautiful, clean, brilliant, garnet robe with a white meniscus point to the youthful character. The excellent balance between ripe, fleshy black fruit, high acidity, warm alcohol, carefully integrated oak, spice notes and the rich, round mouth- feel in the mid- palate with polish and finesse, and the more apparent tannins than Vosne Romanee with a mineral core, point to Gevery- Chambertin over Vosne Romanee. The greater degree of concentration of fruit suits the higher application of new oak maturation, 50%, and points to the Premier Cru status which is confirmed by the long, lingering finish of 22 seconds, and the ability to age to its betterment for 7 to 10 years or longer. 13

FLIGHT THREE/WINE #7 France, Burgundy, Chambertin GC, 2014 The brilliant, garnet red shades and white meniscus reveal the youthfulness, 1 to 2 years. The intense concentration with more warmth of alcohol, 14%, is easily supported by a dense mineral core and rich black- red fruits with high acidity. The fruit character has a fine texture and a silkiness of candied fruit; this is coupled with appropriate but lavish amounts of new oak, 75 to 100%, as shown by the sweet spicy notes in the bouquet and the palate. The wine is full, fleshy and structured with notes of coffee and a hint of anise. This wine is still very tightly wound. It does not display the perfumed notes of Clos de Beze but has greater girth, structure and is more masculine than that neighboring vineyard. This Grand Cru Chambertin has all the stuffing to hold and improve for the next 14 to 16 years. 14

FLIGHT 4 QUESTION: Flight Four Wines one through four are all from the same Domaine and Vosne- Romanée. a. Identify the vintage of each wine giving reasons and compare the quality of the wines, within the context of the region of origin, clearly stating which you consider to be better and why. All four wines have light, pale garnet shades with varying shades of red to red brown on the meniscus. Wine number 1 has an almost brown meniscus, and wine number 2 a brick red meniscus, with wine number 3 losing most of the brick shades and dominated by garnet. Wine number 4 has complete garnet shades. This indicates that wines numbered 3 and 4 are more youthful than wines numbered 1 and 2. None of the wines display the youthful shades of a wine from the last 4 or vintages. Wine number 1 is the oldest of the 4 and from a less than successful vintage, 2007, as confirmed by the sauvage, leather and forest floor aromas, medium- high acidity and moderate alcohol level of 12.5 to 13%. The sour cherry fruit notes barely play a supporting role to the brisk acidity and under- ripe character of the fruit. The mid- palate is disjointed and the finish is focused on acidity without the supporting fruit for longer bottle age as indicated by the short 8 second finish, making this a less than stellar example of Vosne Romanee. Wine number 2 is the second oldest of the 4 and again from a less than successful vintage, 2008, but shows more promise than the 2007. The mushroom notes on the bouquet point to the hint of less than clean fruit. There is an underlying note of violets and warmer alcohol levels than the 2007, a savory and broader more complete mid- palate and a greater degree of concentrated fruit which leads to a longer finish, 16 seconds, with lifting acidity and some sweet red fruit notes. This is not a top- quality example of Vosne Romanee, still in the bottom three, and it pales in comparison to wines 3 and 4, but is better than wine number 1. Wine number 3, a 2009 vintage, and wine number 4, a 2010 vintage, both compete for the best wines of the flight. The style of the wines point directly to the vintages and although quite different, both are excellent examples of Vosne Romanee. Wine number 3 displays concentrated black cherry, violet and spice notes of cedarwood with warm alcohol. It has medium- plus acidity which is in balance with the concentrated, rich, ripe black and red fruit notes, carried through from the bouquet, warm alcohol and integrated oak tannins. Wine 3 is the most concentrated of the 4 wines with more depth and a chunkier style, much like the 1999 vintage, but is more muscular and four square than wine number 4. The fruit and oak tannins are still not 15

completely resolved, and this wine will hold an improve for 3 to 5 years, but it may never reach the natural beauty of wine number 4. Wine number 4, a 2010 vintage, displays a brilliant garnet jewel- like shade that is not just due to youth, but to the bright, clean, fresh red currant fruit notes both in the bouquet and on the palate, which is coupled with spice and a dusty, sweet floral compact powder note. The high acidity, concentrated fruit and finely structured complex tannins combine to create a much more elegant wine than #3 and certainly #1 and #2. Evidenced from the attack to the long, lingering 22 second finish of sweet ripe and clean fruit with lifting acidity and carefully layered acidity. This clearly shows the elegance and silkiness of top quality Vosne Romanee which is delicious now but should hold and improve for the next 4 to 6 years without losing its delicate balance. 16

QUESTION: Flight Four Wines five through seven are all from the same Burgundy Domaine and all Grands Crus. b. Identify the origin of each wine as closely as possible, giving reasons for your conclusions. c. Compare the 3 wines by assessing the current state of maturity and their capacity to age further. FLIGHT FOUR/WINE #5 France, Burgundy, Échezeaux GC 2013 Obviously a second- tier Grand Cru to the top Vosne Romanee Grand Crus, lacking in some of the concentration and finesse. Less interesting than top 1er cru Vosne Romanee. Looser knit than Grands- Echezeaux, but with somewhat softer and more subtle but rustic tannins. 2 to 3 years is confirmed by the lack of bottle age development, and the sweet ripe, delicate fruit with firm tannins at an equal level of development. This wine will continue to develop and improve for 4 to 5 years and hold for 7 years as there is sufficient structure, fruit, and tannin with lifting acidity to give this wine the additional time needed to develop completely. FLIGHT FOUR/WINE #6 France, Burgundy, Grands Échezeaux GC 2012 Very high toned, delicate but richer and more structured than Echezeaux, with greater intensity and definition and silky, refined, exotic black fruit displaying more firmness and minerality than a Clos Vougeot, more restrained, elegant and feminine in style than a more powerful Richebourg. This is 3 to 4 years old as evidenced by the bright garnet color without any brick colors. 2 to 3 years is confirmed by the lack of bottle age development, and the sweet, ripe delicate fruit with firm tannins at an equal level of development. This wine will continue to develop and improve for 5 to 7 years and hold for 9 years as there is sufficient structure, fruit, and tannin with lifting acidity to give this wine the additional time needed to develop completely. 17

FLIGHT FOUR/WINE #7 France, Burgundy, Richebourg GC 2009 Fuller, fatter, richer, more intense and generous and more masculine than Romanee St. Vivant, or Grands Echezeaux. This coupled with a silky mouth- feel all point to Richebourg Grand Cru which is again confirmed by the powerful, sumptuous black and red fruit notes and the explosion of flavors of coffee, chocolate and bouquet of violets. This is 6 to 7 years of age and just starting to show some slight brick shades on the meniscus. It will continue to improve for another 3 to 5 years and hold for 4 to 6 years at the minimum, due to the intense concentration of powerful ripe fruit, coupled with generous oak tannins, as shown by the sweet spice notes, and the inherent muscularity of this wine in fine balance with lifting acidity. It will age to its betterment for at least 5 years before the fruit begins to dry out. 18