Starting to nibble at my 1996 burgundies. There is always a bit of expectations that go with the vintage and the producer. Not disappointed this time. Decanted for one hour, 13% alcohol, a bit light at the rim but I find this often with burgundies with a bit of age. Rich nose of organic earth and bacon. A real delight to drink with spicy cherries in the mouth and a very long balanced finish. This wine can be enjoyed now with decanting and will certainly be providing pleasure at age 20. 94 points

I am curious. You decant burgundies? Usually, I prefer to taste from the bottle and experience the bottle over some time. Usually good burgundies transform over several hours and I find this experience more intriguing. After decanting did you try it over some period of time? Did it change? Have you tried this wine before? If so, how different is it?

The reason I ask these questions is that I started drinking and purchasing burgundies in the last several years and I am curious on how well they age. I enjoy the 2002s quite a bit and I am stocking up on the 2005s.

Skol

I would not pretend to be an expert in Burgundy but I have bought some fine wines from the 1989, 1990, 1995, 1996, 1999, 2002 and 2005 vintages. I generally do decant and find some positive transformation over a couple of hours or so. As to aging from good vintages, I think that some of the better village wines can improve up to 10 years from the vintage but I drink them sooner. Premeir Crus, I start enjoying at about age 7-8, Grand Crus, I try to keep my hands off them until 10 years from the vintage and then they can age for many years.

Perfect cork, opened and poured without a decant. Light ruby, nose of cherries and rich composted earth. Drinking very well right now with a long silky finish. Very nice and no need to cellar much longer. 93 points

Sounds great and elegant.