I think that is it has been well established that I have an affinity for wines that are unique, interesting, fun to talk about, and are all around just kind of bad ass. Well, this wine certainly fit all of those characteristics and is also a really great introduction to Burgundy for those who are a little scared by it (and for those of you who are, fear not; you are not alone in that fear).
Before I get too much into the wine, how about we settle the fear slightly, or at least go over a little info so that the fear might subside. Consider this your nightlight. Let’s start with the basics. Burgundy is a region in France known mostly for their lush, delicate, and somewhat feminine pinot noirs and their many complicated styles of chardonnay (my favorite of which is Chablis, but that will be another article). Their wines are lauded as some of the best in the world, and most of the time that distinction can come with a hefty price tag. There are many different sub regions in Burgundy, but for today’s purposes we will be focusing on one: Savigny-le-Beaune.
I will now warn all that the following section is a WINE GEEK RED ALERT section. If you wish, skip to the next section and read about the wine itself (and don’t worry, I will not be offended in any way shape or form). Savigny-le-Beaune (mostly refered to as Savigny, which I will do for the remainder of the article) is in the larger region of Cote du Beaune. It has 22 vineyard sites that grow grapes classified as premier cru and all of which are delicious. From here, if you are interested in knowing more about Burgundy, I encourage you to do a little research on your own. It is a great region and full of wine history, but is horribly complicated to get down and I feel like I am boring myself by getting into the details. If you have question, feel free to contact me and I will do everything I can to answer them. Now…to the good stuff.
Albert Morot is a bit of a nut job (and don’t we all love a crazy man making our wine?) His wines are super traditional in terms of growing style and wine making. However, that is where the tradition stops. His wines are bruisers and right out of the bottle are as tight as a kid’s grip on their blanket on the first day of school. Upon first opening the wine, the fruits are muted and overpowered by earth and Christmas spices. The fruits decide to show up fashionably late to the party, about an hour in. When they do, they come in with a bang; bright, vibrant, and young, like the attractive person at a party that turns everyone’s head.
The cool thing about this wine is the fact that the next day, it was even better. I decided to leave it out on my dining room table with just the cork in it and see what happened, which is not an advised way to save wine. The next day, the fruits had darkened, the flowers had wilted and yet magic was still in the bottle. This is a wine that, while not a P Funk Allstar, is certainly one that will make your eyes widen a little further when you drink it. Luckily, the price tag won’t.
One bit of self promotion. If you are not already, follow me on twitter and facebook. The facebook page will have a lot more pictures, while on twitter you can get my up to the second where abouts, what I’m drinking, eating, or ranting about. The links for both of those are to your right, but I’ll leave them here for you as well. And tell your friends!!! Drink up!!