Wine Tasting: 1996 White Burgundy (2nd Mar 1998)

A fine wine tasting, Glasgow. I presented a selection of wines from the full expanse of Burgundy: Chablis, Cote d'Or and Maconnais.

1. 1996 Brocard Chablis Vieilles Vignes

2nd Mar 1998 GBP9 Burgundy Table White

Pale, bright straw.
Fresh, forward, attractive nose of blossoms and boiled sweets.
Forward and full-flavoured with a rich, warm blend of green apple acidity and sweet alcohol. Long, crisp finish.
Drinking now.

2. 1996 Brocard Chablis Vaucoupin

2nd Mar 1998 GBP10 Burgundy Table White

Pale, bright gold/straw.
More muted on the nose with soft, tropical fruit aromas.
Rich and full with sweet grapefruit/quince flavours, crisp acidity and warm alcohol.
More tropical than the 'Vieilles Vignes - lovely now but would repay a couple of years in the cellar.

3. 1996 Fuisse Pouilly Fuisse Les Combottes

2nd Mar 1998 GBP16 Burgundy Table White

Very pale, bright.
Restrained nose of pineapple and nuts.
Forward and developed with citrus fruit and oak flavours. Good length.
Drink now.

4. 1996 Fuisse Pouilly Fuisse Vieilles Vignes

2nd Mar 1998 GBP17 Burgundy Table White

Deeper in colour than the 'Combettes' - bright straw.
Tropical fruit, nuts and oak on the nose - clean and fresh.
A full round style with plenty of alcohol and flavours of vanilla and grapefruit, dry with crisp acidity. Well balanced.
Good now with food, but will develop very well.

5. 1996 Morey Puligny Montrachet

2nd Mar 1998 GBP18 Burgundy Table White

Pale, bright straw.
Rich, young classic Chardonnay nose of sweet butter, toast, nuts and oak.
Medium bodied with well rounded, fleshy citrus and nut flavours. Well balanced with plenty of alcohol.
Very good drinking now but will develop over the next couple of years.

6. 1996 Morey Chassagne Montrachet

2nd Mar 1998 GBP17 Burgundy Table White

Pale, bright straw/gold.
Fat and tangy nose with citrus fruit, oak and oily, buttery notes - attractive.
Quite full with plenty of oak, pithy, almost bitter citrus and orange peel flavours. Good acidity but a fuller, less crisp style than the Puligny.
Drinking well now with food.

7. 1996 Morey Chassagne Montrachet Les Baudines

2nd Mar 1998 GBP22 Burgundy Table White

Pale, bright straw/gold.
Pungent, up front, complex nose with oak, orange pith and oily butter.
Full bodied with plenty of alcohol and oak, sweet, oily, citrus and nut flavours. Well rounded with racy acidity.
Lovely with food now but will be much better in 3 to 4 years.

8. 1996 Morey Chassagne Montrachet Les Embrazees

2nd Mar 1998 GBP23 Burgundy Table White

Pale, bright straw/gold.
Much more restrained than the 'Baudines', fresh, forward, delicate quince aromas.
Medium-bodied with rounded, mouth-filling flavours, crisp acidity and plenty of sweet alcohol. A fresh long finish with a trace of apple pips.
An excellent wine that needs a few years to develop.

9. 1996 Morey Chassagne Montrachet Les Morgeots

2nd Mar 1998 GBP23 Burgundy Table White

Bright straw/gold.
Forward, pungent nose with oily, petrolly fruit, plenty of alcohol and oak.
Full bodied and rounded, with flavours of pineapples and nuts, quite oily with excellent, crisp acids and superb balance.
Still young but good drinking now.

10. 1996 Morey Puligny Montrachet Les Truffieres

2nd Mar 1998 GBP28 Burgundy Table White

Bright straw/gold.
Forward, developed nose with plenty of oak.
Sweet citrus fruit, nuts and toast on the palate, plenty of oak but a leaner, tighter structure than previous wines. Long finish with crisp acidity and a hint of apple-pip bitterness.
Elegant, refined Puligny - needs 4 or more years to show its stuff.

11. 1977 Croft Vintage Port

2nd Mar 1998 GBP35 Port Fortified Red

Not the most traditional end to a White Burgundy tasting but a nice change after a selection of young, quite acidic wines...
Deep brown/red fading to tawny at rim.
Spicy nose of mulberries, black coffee and tar.
Sweet flavours of burnt raisins, wood smoke, oak and tar. Good acidity and balance with a long finish. Very enjoyable but probably fully mature and in need of drinking in the near future.

 
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