As the winter starts to make its move this evening, I felt a need to indulge myself in some special food and wine. It was a good time to cook some quails that I had in the freezer – bought them from Carrefour, and to pop up a Burgundian Grand Cru with some age. The quails were stuffed with chicken liver, mushrooms and some herbs, and cooked in the oven for about 40 minutes, just enough time to have the meat pink inside.
I popped up a 1999 Charmes-Chambertin from Tortochot and left it to breathe for about 45 minutes in the bottle and used a Riedel Sommelier Burgundy Gran Cru stemware to do the rest. The wine breathes youthfulness from the first whiff after uncorking.
Charmes-Chambertin is one of the 8th Grand Cru vineyards of Gevery-Chambertin in the Cote de Nuits and also, at 31.6 ha, it is the largest Grand Cru of Gevrey. A good Charmes is one of Gevrey-Chambertin’s most seductive and fragrant wines when young.
1999 Charmes-Chambertin Grand Cru Domaine Tortochot
A youthful, medium dark red color and the color gets darker as the wine breathes. The nose is fully developed, but still youthful, with good complexity. There is a mix of red fruits: strawberry is the most dominant, earth, game, pleasant cinnamon that increases the light sweetness, and subtle forest floor and mushrooms. Really nice nose. Medium to full body, extremely youthful and vibrant, with bright acidity and an absolute silky mouth-feel. On the palate, it is elegant, subtle, but more than anything, this is a lively wine. The finish is long, with amazing freshness, great drink-ability and a charming mix of subtle red fruit and pronounced coffee bean bitterness that is just seducing. Loved it. (92-93/100)
If all days would be like this.