The word that comes to mind as you sip Antonin Guyon's 2002 Gevrey-Chambertin ** is searing. found this bottle in the basement refrigerator recently, shortly after I had purchased its younger sibling, the 2005 *, for which there are no words to adequately describe, but I digress. MORE >>

I've had Charolais maybe four times now, only in Burgundy, and I love how deeply beefy it is without feeling heavy. Peter turned to me, swirling the wine in his glass, and said "Burgundy Dilettantes would turn their noses at this wine, but I think it's really good." Burgundy Dilittantes - nothing to snub your nose at over here. MORE >>

This is the first Burgundy Trip 2008 post. also learned a lot about terroir in Burgundy. The main things I learned about terroir are this: 1) Terroir is real in Burgundy. That Aux Combottes and Clos St Jacques make vastly different wines, even though they are both vineyards in Gevrey-Chambertin. Quite the opposite. MORE >>

have been sampling some older experiments using this strategy, a few 2001 Pinots from Oregon and Burgundy, 2002 was considered the star vintage in both regions. This kind of thinking is especially important for me now that every few years it seems to be "the vintage of the century" in Burgundy (or Bordeaux, others too). So beautiful. MORE >>

One thing I want to say right here and right now is that I think you can spend between $30-$60 per bottle and get a case of stupendous 2005 red Burgundy. Yup, I think you can spend about $500 and get a case of beautiful and age worthy Burgundy wine from "The Vintage of the Century." That 2005 Simon Bize was really beautiful. MORE >>