Drinking Burgundy @craftandcru: Chablis et Marsannay
I will be the first to point out that the entire world of wine is worth exploring, but I'll also be quick to return to Burgundy, and I'll assure you that you're missing out if you don't know its pleasures. We can't sell you great grand crus at every-day prices, but we can find spectacular village-level wines that compete with premier crus. Today we present two of the best bargains you'll find in Burgundy, both from the superb 2019 vintage, both worth saving for at least a few years, if not much longer.
Domaine Servin Chablis 'Les Pargues' 2019 - $28
Situated in between two premier cru sites (Montmains and Vosgros) and facing southeast, it is no surprise that Les Pargues was considered a premier cru before official classifications were set up in the early 20th century. Since that time, it has been relegated to village-level status, but the Servin family continues to make Les Pargues as if it were a premier cru. Their 2019 is simply superb. Fresh and lifted on the nose, with beautiful aromas of citrus fruit and blossom, as well as fresh apple and crisp peach, and classic sea-breeze and stock notes. On the palate it is juicy and fruity for a second, before turning stony and firmly dry on the finish, a fine line of acidity carrying its flavors long, tart fruit resonating with myriad earthy, floral and savory elements. This will age with grace for at least 5 years.
Domaine Coillot Marsannay 'La Charme aux Prêtres' 2019 - $34
Terroir is real, and there's plenty of good reason involved in cru classifications, but these systems are no kind of consumer guide. For instance: why doesn't Marsannay have premier crus?!! Today we present a wine from La Charme aux Prêtres, a site in Marsannay that occupies a chunk of mid-slope Cote de Nuits terroir. It features aromas of toasted spice, cured meat, pine forest, blackberry, elderberry, black cherry, and a little smoke and petrichor. Like the nose, the palate is quite savory and earthy, but a gush of juicy and jellied black fruit comes through in the middle and lingers on the finish, a subtle infusion of oak spice is supportive and very well integrated. It should evolve positively for a few more years, and may hold for a decade beyond that. In a good spot now, decant it and have it with roasted red meat or duck. When you factor in the price, you're looking at something that puts a whole lot in the Cote d'Or to shame.
Buy one bottle of each, and we'll knock 10% off your purchase. Please send an email to firstname.lastname@example.org to place your orders or inquiries.