WTN: 1990 Leroy Chassagne Montrachet

My very first truly "mature" Burgundy! Sampled with my sister's friend Marilyn (a fascinating ex-Argentinian intellectual who lives down the hill from my sister, overlooking the Claremont Hotel. The view out her window was in itself worth the trip!). Drank with Boeuf Bourgogne made with Cru Beaujolais, of all things

1990 Leroy Chassagne Montrachet. Cork pretty much soaked through, with some funkyness at the ends, but the wine was not dead in any way. Definitely some bricking color. Nice nose with great pinot fruit. Fruit was more restrained, which I like because I am just not that much of a fan of big, coca cola California Pinot fruit. This was all about the earthyness, with sour cherry notes, mushroom, a hint of funk. Good acidity, too. Tannins fully resolved. Definitely tasted "mature," but my experience with oldish Burgundy is limited to two bottles (both Leroy, actually), so was this a great or even good bottle of wine? I have no clue! . Still, we enjoyed it quite a bit...and I was happy to make our hostess happy, which is the main thing!

Sounds like a nice wine.

I don't eat beef. But given the amount of cooking time for Boeuf Bourgignon, I can't imagine that using Beaujolais is really that much of a travesty.

Sounds like a nice wine.

I don't eat beef. But given the amount of cooking time for Boeuf Bourgignon, I can't imagine that using Beaujolais is really that much of a travesty.

Nah...I was just laughing at myself, actually, because I had told her to use the Cru Beaujo !

Although, given the way prices are rising these days most of the Beaujolais I drink is actually too expensive for me to consider cooking with. Unless they are leftovers without much interest.

I saw the Chassagne Montrachet and immediately thought white Burgundy and wondered why the cook would pair it with beef. Then with the mention of bricking color, before I got to the mention of Pinot Noir, I decided it must be a red C.M.