1978 Domaine Bouchard Volnay-Champans. This was an escape maneuver — wasn't planning on opening this, but we ran out of food way too fast to stop tasting wine, plus me and my girlfriend are marathon drinkers. At first it smelled bloody awesome, but showed signs of exhaustion and graveyard motives. Gave up on it and left the bottle to slow-ox for 3 hours and by the time we were fed up with Roumier and Dujac, Bouchard delivered a classic aged Burgundy story — dried plum, ripe cherry, red flowers, bits of mushrooms and just a touch of those tired (and surprisingly green-ish) aromas that made me upset at the start of the dinner. To great surprise, textbook iron Volnay notes were very much present and held everything together. I didn't have much hopes for this bottle, but the wine was singing, although quite obviously on its decline. Also, fantastic value, since I got it for about $120, which was very suspicious, given the great vintage (although lesser producer).
Paired with foie gras pate toast with yuzu jam (holy shit, that jam is insanely good, get it and love it).
1978 Domaine Bouchard Volnay-Champans. This was an escape maneuver — wasn't planning on opening this, but we ran out of food way too fast to stop tasting wine, plus me and my girlfriend are marathon drinkers. At first it smelled bloody awesome, but showed signs of exhaustion and graveyard motives. Gave up on it and left the bottle to slow-ox for 3 hours and by the time we were fed up with Roumier and Dujac, Bouchard delivered a classic aged Burgundy story — dried plum, ripe cherry, red flowers, bits of mushrooms and just a touch of those tired (and surprisingly green-ish) aromas that made me upset at the start of the dinner. To great surprise, textbook iron Volnay notes were very much present and held everything together. I didn't have much hopes for this bottle, but the wine was singing, although quite obviously on its decline. Also, fantastic value, since I got it for about $120, which was very suspicious, given the great vintage (although lesser producer).
Paired with foie gras pate toast with yuzu jam (holy shit, that jam is insanely good, get it and love it).
May 1st, 2016
Volnay, Côte de Beaune, Burgundy, France
