Domaine des Perdrix, Nuits-Saint-Georges Premier Cru, Aux Perdrix

earlier calls were correct, this was time to drink up.

Seemed ready. Decanted for an hour and it did open up a bit more. Red fruit, but well-balanced by acid, so not overly sweet. Could hold it another 2-3 years. All four people liked it, so I didn't feel bad about the "splurge". We had it with various cheeses. I think it would have been even better with Beef Bourguignon or Coq au Vin, as noted on the label. "Vintner: will perfectly pair with meats in sauce as beef bourguignon …

Coravin fun - Burgundy (My place, Kent Street) : From Coravin. Spicy, earthy, black hued fruits grow with time in the glass and also shows an almost dried out raisiny note, touch of caramel and slightly metallic. Juicy, fleshy, black hued fruits, slight non-intrusive alcohol warmth, a little tannic burr, those more savoury, earthy notes in support joined by a little mushroom. Probably time to tidy this up...

Very nice aroma’s of ripe red berries, hints of strawberry, layers of fruit and tertiary nose. Good acidity and lingering tannines. Last bottle. Should be opened quite a few hours before or decanted.

This wine needed time to open up. Suggest minimum 3-hour decanting before drinking. The wine is deep ruby in colour with aromas of spice, red fruits, wood shavings and on the palate was full body, peppery, good balance of velvety tannins and acidity - plenty of fruits to take it long time to leave your palate. Not a lighter pinot noir, but a deeper coloured, spicy red beaune wine that opens up after 3-4 hours or so.

Nice aroma’s, still lots of red fruit, medium soft tannines with a good acidity. Raspberry with some fine wood hinting. Should be drunk by now, will probably not get better. Having bought the wine at the Chateau de Chamirey brings back good memories.

A medium-bodied, tasty expression. The wood is integrating well, there's a nice, dark juicy quality, and the finish stays on track and doesn't needlessly linger.

Burgundy "Masterclass" - Day 1 (Sydney, New South Wales, Australia) : [From Coravin] The aromas and flavours have a medium(+) intensity. There are well-defined notes of oak (charred wood, cedar, smoke, cloves, subtle vanilla), bottle-age (wet earth), mineral (saline), and red fruit (strawberry, red cherry). The finish has a long length, showing additional notes of bottle-age (mushroom) and stem/whole-bunch characters (subtle ash). The medium level tannins are ripe and velvety in nature, and have a great balance with the acidity. …

From Coravin. Earthy, leathery, slight winter bonfire, over slightly toasted though sour raspberry and sweet spice. Smells a little tired. In the mouth though the fruit is less sour the oak supportive and there is talc textured tannic burr to carry long the slightly leathery finish. Hmm

Coravin fun with Mats and Fredrik part one (My place, Kent Street) : From Coravin. Blackberry, earth, plenty of alcohol heat and sweet spice, a tiny jubey underpin, toast, a little black tea. ON the palate it's juicy, slightly sour fruit with chalky grippy tannins. Hmm.

Pinot and Pate matching (KC's place) : From Coravin. Pretty red berry fruit over meaty, gamey, slight charcuterie and plentiful spice. Raspberry and peppery spice on the palate with silky though slightly drying tannins. Bit of non intrusive alcohol warmth on the finish.

Estella's 50th Part two : From Coravin. Slightly rich red berry with some strawberry, cedar and spice. Bit wet, slightly tart, pithy bitterness. Meh.

Jeroboam. On the nose good fruit, spicy. Quite open, tart fruit, mineral, good length 89-91

From jeroboam. Delicate, slightly tart, decent length, drinking well. 89-91

Well balanced on the palate. I was anticipating a bit more structure given the price tag, but overall a good wine.

Burgundy Masterclass (Oak Barrel, Elizabeth Street, Sydney) : Clear, medium minus intensity, ruby Butter, cream, toast, spice, cedar, red berry fruit Medium acid, medium minus tannin, body and flavour intensity. Sweet spice and white pepper, red berry, slight bitterness on the medium long finish. Nah.