Premier Cru Burgundy
13% alcohol. Lighter purple-red color with some transparency. Initially I got some dark fruits and some oaky notes on the nose and palate. I was wondering if I should have let it rest for two or three more years. However, with about 30 minutes aeration, it came together more and lived up to its stripes as a 1er cru Volnay. Ends smooth and polished with sufficient fruit to ride the underlying oak wave. Would complement meat in a blackberry sauce or a mushroom sauce to go for sweet ot savory. On the second evening I had it with baked chicken thighs and onions in a mushroom sauce and it worked well together. The wine held up well on the second and even the third evening. It may still have several years ahead of it but is drinking nicely now with some aeration. (I love Volnays).