I am back in London and this is the first red wine of 2020. I enjoyed the company of its cousin in the past, so it should be a good one! The nectar comes from Ladoix (Premier Cru), in the northern part of Côte de Beaune. It is a 100% Pinot Noir. The grapes are manually harvested and totally de-stemmed. Then they undergo an alcoholic fermentation between 25 and 34 °C in concrete tank for 10 to 15 days. Then the divine juice ages for 12 months in French oak barrels, 15% in new barriques. After that it stays other 6months in stainless steel tanks on fine lees before bottling. The producer suggests enjoying it from 5 to 15 years old. I should have listened to him. Only 2700 bottle produced. Santé!
In the glass the wine has a noble ruby colour with some purple reflections. The intensity is medium. It is absolutely clear with no traces of deposits.
The aromas intensity is medium plus. Without swirling the glass, your nostrils will be bewitched by the fresh perfume of rose and violet. Then the red fruits will come out, especially the red currant. The strawberry needs more time to show up. A touch of black pepper and liquorice make the aromatic palette quite vibrant. Interesting the balsamic note of tarragon. The year spent in the oak, donate the classic flavour of cloves, light vanilla, charred wood and cedar. The tertiaries are still subtle; just a hint of fig and meaty. The leather and farmyard are quite feeble.
In the mouth, the wine is dry with a high level of acidity and medium plus tannins. The alcohol is medium (i.e. 13%). The flavour intensity is pronounced and the finish is long. The red fruits are opulent but sharp and lively at the same time. They never remember the cooked or too ripe ones. The rose fragrance lasts for quite some time and its refreshing balsamic notes of medicinal herbs are the magic touch. This nectar is so velvety and round on the palate. There is also a light sensation of toast and a touch of coffee.
This wine is balanced, has length, intensity and it is complex. So what do you want more? It is ready now, but it is better to wait at least a couple of years before uncorking it. The aging potential is promising. It is perfect to pair with venison meat, but it is absolutely lovely by its own. It is fresh, elegantly fruity and not austere… yet.
Final vote: 94