The place for all things wine, focused on serious wine discussions.

Advise required on serving 2002, 03 and 04 Burgundies

Moderators: Jenise, Robin Garr, David M. Bueker

no avatar
User

Michael K

Rank

Wine guru

Posts

570

Joined

Fri Dec 15, 2006 7:13 pm

Location

Wellesley, MA, USA

Advise required on serving 2002, 03 and 04 Burgundies

by Michael K » Tue Mar 04, 2008 11:13 pm

I will be having a party this week and will be opening up a number of 2002, 2003 ad 2004 burgundies. I'm looking for some advice. Most of the burgs will be 1er crus and villiage level wines. I would love to have some advice on whether to decant them and how long they should be decanted for.

I would appreciate your experiences on these.
no avatar
User

Paul Winalski

Rank

Wok Wielder

Posts

8888

Joined

Wed Mar 22, 2006 9:16 pm

Location

Merrimack, New Hampshire

Re: Advise required on serving 2002, 03 and 04 Burgundies

by Paul Winalski » Wed Mar 05, 2008 12:48 am

IMO you're most likely committing infanticide. I'm just opening my 1997 and 1998 villages and premiers crus Burgundies.

So yes, definitely decant these wines, to let them get as much oxygen as possible.

I think you may be opening them before the optimal time. Which isn't to say they won't be enjoyable. Especially if you enjoy younger pinot noir as opposed to older (I am a proud wine necrophile!).

Serve with some food, too. They'll show better.

Salut,

-Paul W.
no avatar
User

Holger B.

Rank

Cellar rat

Posts

16

Joined

Wed Jan 31, 2007 10:18 am

Location

Sweden

Re: Advise required on serving 2002, 03 and 04 Burgundies

by Holger B. » Wed Mar 05, 2008 5:03 am

Yes, these Burgundies might be on the young side, that's for sure. But I myself actually quite enjoy the nice acidity, freshness and seductive fruityness of a young Burgundy. I never do a proper decanting of Pinot. While I agree that it helps the palate to show it's fruit, I think it kills the ethereal qualities and delicacy of the nose. I prefer to open the bottle a day in advance, pour out a few centiliters to enlarge the surface, and let the wine stand with the cork in it. This both preserves the nose and gives the palate a little weight. But then again, I know plenty of people that decants their Burgundies, this is just my way of doing it.
Last edited by Holger B. on Wed Mar 05, 2008 11:23 am, edited 1 time in total.
no avatar
User

Sam Platt

Rank

I am Sam, Sam I am

Posts

2330

Joined

Sat Mar 25, 2006 12:22 pm

Location

Indiana, USA

Re: Advise required on serving 2002, 03 and 04 Burgundies

by Sam Platt » Wed Mar 05, 2008 7:47 am

Holger,

I usually decant younger Burgs for a couple of hours. That seems to be enough time to allow them to open up without killing the subtlety. I do agree with Paul that these Burgs are probably too young to have come into their own, even at the Village Cru level.
Sam

"The biggest problem most people have is that they think they shouldn't have any." - Tony Robbins
no avatar
User

Dave Erickson

Rank

Wine guru

Posts

808

Joined

Tue Jun 20, 2006 4:31 pm

Location

Asheville, NC

Re: Advise required on serving 2002, 03 and 04 Burgundies

by Dave Erickson » Wed Mar 05, 2008 9:19 am

The '02 and '04 vintages will most likely require several hours in a decanter. The '03s--well, it depends. I've tasted several lighter-styled '03 wines from Savigny, Haut Cotes de Beaune, Fixin, and Marsannay that in my opinion are now fully developed.
no avatar
User

Michael K

Rank

Wine guru

Posts

570

Joined

Fri Dec 15, 2006 7:13 pm

Location

Wellesley, MA, USA

Re: Advise required on serving 2002, 03 and 04 Burgundies

by Michael K » Wed Mar 05, 2008 11:10 am

Many thanks! This helps much. I agree that this is infanticide and I was worried that the '02s might be too deep in sleep to even get at them, but we are having a bit of a bit of a session on young burgs so pop goes the cork :)

Who is online

Users browsing this forum: AhrefsBot, Amazonbot, ClaudeBot, iphone swarm and 0 guests

Powered by phpBB ® | phpBB3 Style by KomiDesign