Domaine David Clark, Bourgogne, Rouge Au Pelson

A seriously meh bottle, not worth the calories. Bummer, after all the insider hype about Clark, back in the day. Evan a regional 09 should have some umph after 8 years. Unfortunately, two more in the cellar.

Opened two days ago. Stoney and edgy the first two days. Stored with cork in on the counter, about 60 degrees, it's pleasantly relaxed this evening, giving decent cosetting gloss on the tongue, suggesting the presence of fruit, which, however, still doesn't manifest itself yet in aroma or flavor. Okay for a regional; may aspire to greater things in a couple or three years. Right now, however, is not the ideal moment to open this bottle for pleasure, imho.

Cola: medium to dark ruby, without orange rims. Taste: red and black cherries, sous bois, slightly peppery. Noticeable tannins, probably from stems, which made it a bit bitter. At the second day a bit more fruit, but also a bit more burning. Alcohol 13%. Nice wine, but a bit to “stemmy” for me. (87-)88.

Cork, 13% alc. Opaque dark red-black, tending to bricking on the rim. Dusty, spicy, leafy blueberry and cherry. Berries, graphite, and smoke on the palate, joined by some creamy vanilla oak. Opinion: Not particularly memorable.

This starts off reasonably smooth and pleasant texturally, though fruit flavors are hiding. After a night in the open bottle, the fruit shows itself and the wine is delicious and very classy for a regional. Now I wish I'd bought some of Mr. Clark's commune wines, too.

Cork, 13% alc. Pretty pale pink/salmon hue. Delicate, but a little simple. Lifted bright cherry and watermelon, with a hint of anise and raspberry. A touch of tomato bush and rhubarb. Mouth coating, but rather fine, tannins provide excellent structure. Light bodied. Not a great deal of fruit on the palate; it’s more about texture. Decent length and clean finish for such a light, cheerful wine. Creamy, vanilla oak. Opinion: Drinking well now. Not sure if there is enough fruit …

Such a shame David's given up, great for a Bourgogne - fragrant spicey nose - plush fruit, some well judged stemminess and nice acid culminating in a lingering finish - great VFM

2009 Bourgogne (mainly rouge) (Club Gascon, Smithfield, London) : Pale garnet. Fresh, pure red fruited nose, if a touch simple. Light/medium bodied, youthful, fresh strawberry fruit, touch of game, slight herbal edge. Moderately deep on the mid-palate, and falls away a touch on the short-medium length finish. Pretty, but insubstantial. 82-84.

I was curious to try this producer's Bourgogne. On opening, the wine has a suave feel in the mouth, but hardly gives any flavor or aromatics, conveying a sense of shallow quality. What do I mean by suave? I'm trying to describe a texture that is smooth and polished, just edging towards opulence, but still thin enough to stop short of any kind of cushiony, syrupy, glycerol feeling. Nicely done here for a regional. After a night half-empty on the …

I understand this is made using whole cluster frementation and I think it needs a little more time because of that. It's a pretty serious BR, with good weight of (red) fruit for a regional wine and everything is in balance. But I found it just a little too 'stemmy', especially immediately after opening, with very distinctive smoke and strawberry nose and palate. I found the aromas rather intriguing but on the palate I think the slightly 'green' and smokey …

2009 Red Burgundy, a first look : Interesting spiced cherries on the nose, but a let down in the mouth. Light bodied and thin, mediocre finish.

Cellar Visit: David Clark (Morey St Denis) : From a vineyard below Chambolle. More ruby in colour. a more interesting nose too. Sweet fruit, flesh, decent line. Good grip but a little light on the finish for the tannins, though the light top notes do linger nicely. **1/2