A strong eucalyptus note in the aroma, followed by rich, well-defined cherry and berry flavors bordered by spice. Seems a little lean and crisp, backed by some firm tannins. Best from 2001 through 2005.??–BS??Region: France / Burgundy / Gevrey-Chambertin Select to Add

This wine is crafted from vines averaging 60 years old (consisting of 15 different parcels), it is dark colored and has profound aromas of blackberries, underbrush, Asian spices, and earth. This velvety-textured and medium-to-full-bodied wine explodes on the palate with powerful layers of black cherries and blackberries. It is a muscular yet refined offering that has immensely impressive richness, concentration, and palate presence. Its admirably long finish reveals satiny tannins, delineation, and sweet and spicy oak flavors. Projected maturity: 2002-2008. According to the burly Alain Burguet, "1996 is a great vintage that will age admirably; it has richness, finesse, structure, fruit, and marvelous equilibrium. At harvest the grapes were black, not pink, red, or purple." He went on to tell me that while he loves 1995's "richness, concentration, and equilibrium" 1996 is a better year. Burguet produced fine 1996s, from his Bourgogne to the superb Gevrey-Chambertin Vieilles Vignes. A Becky Wasserman Selection, French Fax # 011-33-3-80-24-29-70, various American importers.

Old-style Burgundy at its best. Not a charmer, this is a connoisseur's wine, filled with distinctive iron, mineral, wet earth and game character. Delivers lots of ripe fruit, even if it's hidden in a tough, iron-fisted package that isn't for everyone. Best from 2003 through 2008.??–PM??Region: France / Burgundy / Gevrey-Chambertin Select to Add

One of Burgundy's finest village wines in 1995 is Burguet's Gevrey-Chambertin Vieilles Vignes. Exhibiting the concentration, extract, power and thick body of a grand cru, this darkly-colored, intensely spicy, chewy, tangy, highly structured wine is a testimony to Burguet's uncompromising winemaking. Velvety-textured, supple yet tannic, it requires 6+ years of cellaring and will last 9+ years. This note is the result of tastings I did in Burgundy between January 7 and January 29. The wine was tasted from cask, not bottle. Pinot Noir, a fragile varietal, reacts poorly to fining, filtration, and careless bottling techniques, I recommend caution when considering buying a red burgundy based on cask samples. I called it as I tasted it, and hope the bottled wine reflects the quality of the samples I was provided. Burguet, without compromise, strives to make the highest quality wines he can. No herbicides are ever used on the vines, yields are kept low, and a severe sorting of the grapes is conducted on tables placed in the vineyards at harvest time. In the cellars, Burguet never fines or uses sulfur, nor has he ever added tartaric acid to give his wines structure (a common but illegal practice in Burgundy - US wineries are allowed to acidify and do it regularly). Burguet subjects his wine to a light Kieselguhr filtration. He suggests that his wines be decanted prior to drinking because his winemaking techniques minimize air contact. A B. Wasserman Selection, Fax 011-33-3-80242970, Various importers.