Below are some tasting notes made on the Bourgogne with geographical denomination trade tasting in 2019.
2015, Domaine Manuel Oliver Bourgogne Hautes Cotes de Nuits Vieilles Vignes Red – Dom. Manuel Oliver was established in 1990 and today has 12 hectares of vines. It makes exclusively Pinot Noir on shallow clay and limestone soils in the Hautes Cotes de Nuits. The vineyard is managed organically and a sustainable conscience. Fermentation was natural and lasts up to 6 weeks. The wine’s aged 15 months in barrels that are at least 3 years’ old. The result is a wine with an intensely fruity nose. There’s lots of spice and the wine grips like sucking on plum skin. There’s notes of cherry and bitter grapefruit-like acidity. Smooth, albeit a bit astringent on the finish, and you’re left with just a touch of smoke. Would excel with cured meats. ★★★☆☆
2016, Cote de Mazenay Bourgogne Cote du Couchois Les Parisiennes Red – A very sustainable vineyard practice that hasn’t touched an insecticide in 25 years! All of the harvest is done by hand and the grapes are macerated and fermented for up to 3 weeks. Ageing is done in barrel for 18 months. The wine is simple, albeit delightfully fresh with crisp notes of plush red plum and a smooth tannin. ★★★☆☆
2016, Domaine Evelyne et Dominique Bruyeres Macon-Fuisse Les Grandes Bruyeres – What a superb wine! This comes from the family estate partnered with Domaine Cheveau. Grass grows up around the vines and the clay/limestone soils are ploughed. Fermentation occurs in vat with resting on fine lees for 11 months. The practice is low intervention to allow the expression of terroir. The resulting wine has a lovely intense nose of apples, orange, rosemary, and a hint of wood smoke. On the palate this forms into a party of baked apples, spice and buttercream. A touch of sweet orange peel on the finish round it up delightfully well. ★★★★★ Pick!
2016, Domaine de la Jobeline Macon-Verze En Previsy – Viscous and with plenty of legs, this wine is rich with buttery notes and ripe pear. A little astringent but perhaps just a touch young. Created by Pierre Maillet, whose grandfather founded the estate 100 years ago. This 100% Chardonnay was grown on clay-loam and sandy soils on limestone bedrock. Harvest is mechanical and fermentation is done with natural yeasts. Half the must is matured in 1-4 year old oak barrels for 10 months. ★★★☆☆