The 2015 Vosne-Romanée Village seemed to miss some fruit intensity on the nose, felt a little subdued compared to its peers. The palate is medium-bodied with rather rustic tannin, moderate acidity with a chewy, rather masculine finish. Although they felt pleased with this cru at the domaine, I have to admit that I could not work this out.

The 2014 Vosne Romanée Village has a detailed, understated bouquet, one where I appreciate the purity. The palate is full of energy from the limestone soils and tensile with commendable weight -- this is a wine that should not be overlooked because it will provide a lot of pleasure over the next 4-5 years.

The 2013 Vosne-Romanée Village has a reticent bouquet compared to the Gevrey-Chambertins from barrel. The palate is medium-bodied with decent backbone, more masculine than Burguet’s other 2013s and it exerts a gentle grip on the finish that leaves a saline kiss on the aftertaste. I actually prefer this to the Rouge-Dessus!

The 2012 Vosne-Romanee Village comes from the same grower as the Chambolle-Musigny. The nose is tighter than the Chambolle: more serious and broody at present. The palate is well-balanced with an effervescent entry, vibrant, zesty orange peel and citrus notes infusing the red berry fruit, with good structure and grip on the finish. This should show well after bottling – a gutsy little village cru. Burguet Bros. – Jean-Luc and Eric – have been managing this domaine since their father Alain retired a couple of years ago, although Burguet pere actually took a back office role in 2000. They source fruit from around 8 hectares of vines, exclusively Pinot Noir. Some of their cuvees come from contracted growers on the condition that they are granted free rein to pick upon their choosing. Others come courtesy of the family’s own vines. Thereafter, their principles are founded upon strict sorting three times: first via the eagle-eyed picker, then on the first sorting table prior to de-stemming and then berry-by-berry with six to eight women working a second table de trie. Only wild yeasts are used to start the fermentation with minimal use of sulfur. The wine is usually transferred into barrel as soon as possible after pressing. The wines see a prudent use of new oak during maturation, although they seem keen to keep it as low as possible, with only one racking before bottling by gravity and without filtration. This address is a source of respectable, commendable wines. Sure I found nothing spectacular here in 2012, but I certainly appreciated their consistency and charm. Importer: Becky Wasserman Selections (Le Serbet) and through various US importers (see www.leserbet.com for full list.)