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Burgundy Wine Overview

By Darryl Beeson

Domaine Joblot Givry "Clos de la Servoisine" (1er Cru) Burgundy 2001
Price $32.99
Rating 89
The nose and the sip show sophistication. There is a question of the fruit's ripeness. Strawberry and red cherry lead the way.  This is a Burgundian producer to watch and collect in better vintages. This wine is imported into the US by Robert Kacher Selections, a highly respected firm known for discovering smaller, quality producers.

Jean Boillot Savigny-les-Beaune "Les Vergelesses" (1er Cru), Savigny-les-Beaune 1998
Price $32.49
Rating 91
The nose is perfumed with toasted hazelnut and buttered oatmeal, granted these are not sexy descriptors. Take a sip nonetheless. First there are flavors of apple, citrus blossom, earthy whole wheat bread, citrus butter and a rail of complex, subtle mineral. This white wine is six years old at this tasting; The color of the wine is still youthful, being bright yellow.

Louis Latour Macon-Lugny "Les Genievres" Macon, 2001
Price $9.49
Rating 90
Aromas of apple lead the way. The sip shows complex flavors of apple, white fruit, roasted hazelnut and crisp citrus in the good length. Founded in 1859, Maison Louis Jadot is one of the most highly regarded propriétaires in Burgundy, with ownership of more than 175 acres of vineyards in the Côte de Nuits and Côte de Beaune. Louis Jadot has forged an impeccable reputation in the Côte d'Or for making wines that achieve the purest expression of terroir. Each of the new single vineyard crus shows the character of its growth area, and more profoundly, of its own unique microclimate, revealing the delicate balance between soil, exposure, and grape variety, which Maison Louis Jadot strives for in all of its wines. Learn more at www.kobrandwine.com.

Maillard Meursault "Vielles Vignes" Burgundy 1999
Price $46
Rating 94
The nose shows subtle mineral. There are flavors of apple butter or pear butter, soft cashew with bright citrus in the long finish. It is almost oily in texture and adheres to the palate.

"Burgundy wines can be very different, even from nearby parcels. The producer is important. We use no chemicals. In the winter, we turn the soil upon the vines as a natural compost," explains Pascal Maillard. "The vines for our Meursault are fifty-five year old vines." Historically Meursault has produced only white wines, it would seem that the soil - which is high in limestone- the aspect, or both have never been suited to the red grape so there is no point trying.

Maillard Corton Blanc, Grand Cru,Burgundy  2000
Price $89.99
Rating 95
"Only thirty cases of this wine come to the United States," admits Pascal Maillard.  The nose is at first slightly perfumed, then it assumes a more mineral complexity.  Fresh pear notes are wrapped in mineral and citrus hint, and then there are more earthy flavors showing through the long length.

Maillard Chorey les Beaune, 2001
Price $29
Rating 91
The nose is intense with aromas of black earth and black cherry. The sip offers black cherry and more earthy complexity.

Maillard Beaune Rouge, Burgundy 2000
Price $30
Rating 89
The nose is mineral driven. Flavors of red cherry, black cherry and more are leading in the sip, though there is an ever so slight greenness to the fruit. The two brothers Pascal and Alain Maillard run this large property of 18 hectares with land from Meursault to Corton. Small changes have led to big improvements in quality since the beginning of the 1990s.

Maison Ambroise Bourgogne Red, Burgundy 2002
Price $17.99
Rating 88
The nose has a slight bit of funk. The flavors are bright and crisp. Red berries and cherries lead the way in the sip. Serve with roast farm-raised poultry, roast pork with prunes, suckling pig, roast quails with raisins, terrines of game, paté in crust, Brillat Savarin cheese.  This wine is imported into the US by Robert Kacher Selections.

Darryl Beeson travels the world looking for great wine values. In the past, he has been wine steward or cellar master for The Mansion on Turtle Creek, Voltaire, and The Adolphus Hotel. Not one for stuffiness or secret handshakes relative to wine, this Texan might now be described as a "ki-yi-yippee sommelier, sommelier." Beeson reports on wine, spirits, food and travel for numerous publications.

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