The Wine Curmudgeon long ago accepted the fact he would never get to taste most of the world’s great wines. Even if I could afford them, what with prices like $500 for a bottle of Cheval Blanc from an ordinary vintage, availability is difficult.
Which is why I’m always grateful when The Big Guy brings a bottle of Burgundy to the house. These French wines — the red is pinot noir and the white is chardonnay — are his favorites, and we always have a terrific time marveling at how well the Burgundians put them together, and always seem to get a whole that is greater than the parts.
The Hudelot-Noellat ($60, purchased, 13%) is no exception. The producer is one of the most respected in the region, one of those family businesses that make Burgundy We tasted it about 18 months ago, and it was still young and lively, with a zingy, almost tangy fruit aroma and a wonderful burst of red fruit (strawberry, as hard as that is to believe) in the middle. He brought another bottle over last month, and the wine had calmed down quite a bit. It’s probably ready to drink; the fruit is starting to become part of the wine, and isn’t something that stands out. It’s a wonder of oak and tannins, a lesson in how to use oak in pinot noir and how to craft tannins that give the wine structure but don’t overwhelm it.
This is an elegant, subtle wine, one that is gone before you notice what has happened, and then you wonder why there isn’t any left. It’s a reminder of just how good red Burgundy can be, and why it’s so expensive.