Mongeard-Mugneret Vosne Romanee 2010
Mongeard-Mugneret 2010 Vosne-Romanée Appellation Contrôlée | 13% | 45 to 50 year old Pinot Noir as only this parcel of well drained clay and limestone could convey –for although this is a Village appellative Burgundy, Vosne-Romanée is no mere Village; it is the most renowned in all of the Côte de Nuits of the renowned Côte d’Or. Couple this marvelous combination with the talented hands of Vincent Mongeard of the Mongeards who have been tending vines here since the 1600s, and we find a Burgundy like none other.
From the first breath of this one is transported to Burgundy itself –an autumnal fragrance of ripe summer red fruit, of drying leaves, of angular stone structure that dominates the towns and gives way to the gentle easterly escarpment that forever bows obeisant to the rising sun. In a world where most wines are but grocery lists with brief shelf lives this seems immortal for its knowledge, its eloquence, its expression, and its ability to taste marvelous already but even better to the virtuous with any stroke of patience.
Already at four years the fragrant sous bois of the forest floor rises from the glass, a cedar come chypre, and despite all these lovely dried leaves and tea leaves there is a verdant vernal note that suggests cool ferns under pines. The crunchy red fruit bears a power and force that though capable is not showy –thorough and consistently fragrant and sapid without being so firm as to say ‘penetrating.’
Wine review by Nicholas Livingston, July 29th 2014 (Fruit)
“A good deep color. Very classy on the nose for a village wine with coffee/toffee aromas – it’s very Pinot in style. With silky, round, easy, smoky, creamy fruit, this is already super easy to drink with a refreshing acidity and good length on the palate. Nice, juicy acidity keeps the wine fresh on the finish.”
Tasting notes by Daniel Haas of our supplying partner Vineyard Brands
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...
