WTN: 1995 Auxey-Duresses

Monday is Betsy's day off, and she did a great dinner tonight. A delicious chicken fricassee with morels and pearl onions, great red cabbage slaw with walnuts and balsamic (we used aged vinegar with consistency of motor oil), and brussels sprouts. Morels say red Burg to me, so opened the 1995 Lafouge "La Chapelle" Auxey-Duresses 1er Cru. Earth, a hint of merde, raspberries and cherries on nose. On palate red cherries and a bit of mineral. Nose is really better than in the mouth, but I quite enjoyed (afterall, in Burgundy nose rules!). Not a lot of weight here, some might find thin, but to me a very good lighter styled Pinot. B+

Anyone had the 2005 of this?

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

Fresh morels?
Must be spring somewhere.

Dale, I'm pretty sure I have read a note on the 05 from Cliff Rosenburg, maybe try cellar tracker, but he posts under a nom de plume there.

I LOVE Italian barrel-aged balsamic. The ones aged 12 years or more also make a great and unusual sauce for a good vanilla ice cream.

Aha, I saw the one CT note, but didn't realize Cliff was that person (makes sense once I look at other notes). I obviously trust notes more if I have a sense of who wrote them.

No, morels were dried.

Oswaldo, this was very good balsamico. Used in both the slaw and a tiny bit on the sprouts. Yum!