Ten years from vintage is a good time to taste red Burgundy. Obviously different vintages show differently, buy it seems that ten years of age will provide a good amount of insight into a the character and personality of a red Burgundy.
Well, it was a rainy day and I needed to do some writing, so I figured I'd pop a 2002 Burg and see what was going on...
I don't have a ton of experience with the 2002 vintage of red Burgundy, but I do remember tasting a lot of them when they first came out. I was just 21, and The Man finally allowed me to legally purchase wine, when some 2002s were still sitting on the shelves. I went to a lot of retailer tastings and tastings with more experience Burg-heads, and I was taken by the mystique of 2002 red Burgundy. I didn't have much money at the time (nor do I now), so I didn't buy many bottles, but the 2002 vintage has a place in my heart.
So yesterday I opened a 2002 Domaine Arnoux Pére et Fils Savigny-lès-Beaune Les Peuillets.
It was clear cherry colored in the glass, with just a bit of brick around the rims. It took at least an hour for the savory aromas of red
meat, dried roses and damp earth to come out. Then - wait, what’s this? Some
sweet cherries? - Yes, some fresh fruit. Just a hint of strawberries as well. Even after four hours
open, I could tell there was still a lot of aromatic power that wasn't ready to
come out. I’d love to revisit this wine again in five more years.
palate sensation was similar to chewing on grape stems: dark, gritty and green.
It smoothed out with two hours+ and the tannins focused. Over the course of a few hours in
the decanter the wine completely changed to show soft cherries, chewing tobacco,
and cranberry flavors. This is definitely a more traditional Burgundy,
with strong acid, dusty-firm tannins, and a finish of beef broth and savory
89 points IJB
I think I need to drink more 2002 red Burgundy. If you've had one, I'd love to hear your impressions.