Bouchard Auxey Duresses 2006

We have more Red Burgundy without notes that any other varietal or region. That is probably because we buy more wines from this region than any other and barrel tasting notes are very early impressions so not very useful in this context. The wines vary within the region but are nearly all made from the same varietal, Pinot Noir, so I can give you a reliable idea of what to expect. The colour can range from robish to quite light but don’t be fooled. The nose is tease; its ethereal, dried roses, spring deciduous leaf, tea leaves and often a sweet earthiness. In the mouth it is often very supple and silken. The flavours are from a motley palette including cherries of most any hue, sometimes truffle, gaminess and a wonderful comforting earthiness.

Expert Review

90-93 Points - "Good deep red-ruby. Expansive, complex aromas of flowers, licorice, graphite, tobacco and sexy oak spices. Sweet, sappy and lush, with captivating energy to the fruit-driven flavors of dark cherry and raspberry. Finishes with suave but very firm tannins and a slightly medicinal note of licorice. Prost intentionally showed this at the very end of the line-up of 2006s to make the point that this big boy could stand up to Bouchard's top examples from the Cote de Nuits. It is indeed impressive, even if it can't match the estate's grand crus for length."
-By Stephen Tanzer, Stephen Tanzer's International Wine Cellar, Mar/Apr 08

Food Pairings

Roasted birds are a preternatural match but Pinot Noir goes with any number of dishes ranging from those incorporating wild game and foraged mushrooms to veal stews or grilled fleshy fish. For a classic cheese pairing hunt down some Epoisse...