In at some of these wines, particularly the Clos des Guettes, complexity and harmony seemed to lurk behind a curtain of tannins and hinted at future glory. But the Volnay in particular didn't seem to show much beyond what was on the surface. Following are my tasting notes. I'd welcome thoughts and suggestions from the Burgundy lovers among us, particularly if you've solved the budget issue. Delicious red-fruit and spice aromas, oak seems a little more evident than I usually expect in a Burgundy.
Tart acidity surrounds fresh if rather simple cherry fruit on the palate.
Hints of a deep complexity lurk somewhere behind firm, fuzzy tannins, but they're hard to tweak out, even with extended time in the glass. A deliciously earthy bean soup made with leftover duck makes an inspired match and seems to tame the tannins. Fresh and full, ripe fruit flavors are consistent with the nose, framed by a tangy acidity that makes it a very good match with food. Dark ruby, with good black-cherry and herbal aromas. Works very well indeed with roast duck.