Roasted minerals are found in the aromatics of the lush, medium-bodied 2002 Saint-Romain. This broad, muscular, satiny-textured wine is packed with gravel-laced pears whose flavors linger in its shockingly long, suave, finish. Drink it over the next 4-5 years. Jean Marie Guffens is ecstatic about 2002. “This is the best vintage we’ve done at Verget. From Macon to the Cote d’Or to Chablis, it is like a concentrated 1992. We were able to harvest in each area at the optimal time. We have great ripeness, not overripe, with excellent acidity, and the bulk prices that we paid actually dropped. The only problem in 2002 was some volatile acidity during fermentation, so we used more sulphur earlier than usual. Alcoholic fermentations took an extremely long time, and some of our malolactic fermentations were completed before the sugar was all eaten.”A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: Vin Divino, Chicago, IL; tel. (773) 334-6700 and North Berkeley Imports, Berkeley, CA; tel. (510) 848-8910, and a Patrick Lesec Selection (Paris Fax # 011-33-1-42843822), various American importers, including Bacchus Importers; tel. (800) 525-9699

The St. Romain possesses a deeply rich and buttery nose as well as a racy, mineral and chalk-flavored, light-to-medium-bodied character.A year ago, Jean-Marie Guffens told me that 1996 was the greatest vintage of his lifetime. While he did not repeat that comment when I visited him in November, Guffens was bursting with pride as I tasted the wines.A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: North Berkeley Imports, Berkeley, CA; tel (510) 848-8910, and a Patrick Lesec Selection (Paris Fax # 011-33-1-44706293), various American importers, including Bacchus Importers (800) 525-9699.

Revealing clean and fresh floral tones, and with flavors of green apples, slate and steel, the St. Romain is a beautifully made wine with a nice length. Medium-bodied and not particularly complex, it should be drunk between now-2003. A note on availability: Verget's top wines are sold on pre-arrival, making them very hard to find after they have been reviewed. I apologize for this inconvenience and will make every effort to taste them prior to their offering in the coming years.This note is the result of tastings I did in Burgundy between January 7 and January 29. Critics say that Verget wines will not age. The '95s have good fruit, balance and acid structure, all the components necessary for cellaring. Guffens also makes every effort to prevent oxygen from entering into contact with the wines because this can cause them to either oxidize or can stunt their ability to evolve in the bottle. When I asked Guffens about these comments on the aging ability of his wines, he scoffed and replied that some people believe that if a wine is good young it can't age well, "so maybe they should buy bad wine and age it," he said. Another criticism is that the wines all taste the same. After having tasted all of the '95s and having had a number of Verget wines from previous vintages the following is clear: Guffens pushes for silky textures and long finishes, and his wines are generally thick and often full-bodied. The only other similarity (and I was looking!) is an herbal spiciness that can be found on the nose of many of the wines. Most importantly, each wine reflects its terroir. Moreover, each wine is one of the finest examples of its appellation.Note: Guffens feels that 1996 is the most exceptional vintage of his lifetime. I would not repeat most growers' statements about the next "vintage of the century," but my experience in the retail trade established that Verget's wines usually sold prior to arrival, and were nearly impossible to find after reviews have been published.A Peter Vezan Selection (Paris Fax # 011-33-1-42654293), importers include: North Berkeley Imports, Berkeley, CA; tel (510) 848-8910 and a Patrick Lesec Selection (Paris Fax # 011-33-1-42843822), various American importers, including Bacchus Importers (800) 525-9699.