Readers who buy the three grand crus will notice (by Roty's standards) a lack of color saturation. The Griotte-Chambertin reveals a solid, medium ruby color, and, atypically, more noticeable tannin than the Mazy. Although closed, tight, and hard, it should turn out well. Give it 3-4 years of cellaring and drink it over the following 6-7. Roty has enjoyed modest success in 1993, managing to avoid the harsh tannin and hollow mid-palates exhibited by many wines. Nevertheless, his 1993s are not of the same quality level as his 1990s and 1985s. They possess good concentration, but the colors are less intense than expected, and the extraction and intensity of flavor, while impressive, are not as great as in other top vintages. I recently had the 1985 Mazy-Chambertin and I do not see any of these 1993s approaching the levels of richness and complexity that wine exhibits.Importer: Alain Junguenet, Wines of France, Mountainside, NJ; tel. (908) 654-6173