Bernard Dugat-Py Gevrey-Chambertin 1er Cru Fontenys Vieilles Vignes

Dark cherry, dark plum, violet, earthy mineral. Medium to full weight, with velvety tannins. Good power and long finish. The next day had elements of wood smoke and soy.

Dugat-Py Chambertin: Tasting Every Vintage with Loïc Dugat (Manhatta - New York NY) : Complete 24-vintage vertical directly from the Domaine. All bottles opened approximately two hours before dinner, then decanted 30-60 minutes before being served. Is there anything more fun in the Burgundy world than tasting and discussing 2009 and 2010 side-by-side? Both are gorgeous, the 2009 in a sexy cocktail dress, the 2010 in a Chanel suit. This 2009 showcases bold, opulent black fruits with excellent density. It …

Cork. 14% alc. Cherry, dark fruits, graphite, mineral, iron. Medium to full bodied. Complex. Medium, silty tannins. Long. Drink with food, or hold for further development.

Opened 1 hour before and consumed over 2 days with little discernible change.Not as big and masculine as expected.Nice balance with tannins resolved.Some dark fruit evident.Creamy texture.Unlikely to improve from here.

First Wednesday Wine Club (Napoli in Bocca, Haberfield) : Served blind. Farmyard stink, savoury, dark hued fruit, a little whole bunch with a sweet fruit core, plenty of tannic grip, quite chewy, touch of farmyard on the palate as well with that dark hued fruit. I guessed Pommard 2010 1er Cru.

Big and ripe, smoky and meaty. Tasted alongside a 2011 Nuits-St-Georges and a 2013 Volnay, and the difference in vintages was quite apparent. Really delicious, and certainly scratches the itch for a bigger, plumper Burg, even though that is not the style I generally prefer.

The 2009 Dugat-Py Chambertin Grand Cru was a touch reduced at first. It breathed up to show some sandalwood on the nose. In the mouth it was powerful but sweet and succulent. It was one of the more accessible wines, relatively speaking and a very good wine.

Dark ruby, bright, on the nose some developing aromas of black cherries, earthiness and savoury notes are all in harmony.Very good to drink now and should develop for next 5-10 years.

United Cellars Grand Burgundy Tasting 2013 (Royal Automobile Club, Macquarie Street, Sydney) : Cream, vanilla, caramel over herby notes. Slight red berry and cedar. In the mouth the wine is oaky, woody/cedar, spice, muted fruit, quite warm. Firm grippy tannin. At this juncture the wood dominates the fruit for me.