The year ticks over and it’s Burgundy season again, this time the 2006s. Apparently a less admired vintage than 2005, some 2006 wines have nonetheless garnered appreciators, especially the whites. I’ll be tasting a few over the coming weeks.
Right now, I have a glass of Faiveley’s 2006 Bourgogne Rouge next to me, and the soundtrack to this tasting is the “jiggle jiggle” of my pressure cooker as it pulverises some lamb shanks into submission. I’m hoping this wine doesn’t do the same to my palate, as the previous year’s version threatened to do.
A pretty colour of ripe strawberries. On the nose, equal parts red fruit, funky earth and iron. Nice ingredients for sure, though it comes across as quite masculine and “hard,” which won’t necessarily be to the taste of those who enjoy a measure of sensuality in their Burgundies. Good continuity onto the palate. There’s a distinctive taste of iron that reads perhaps as blood and, as distasteful as that may sound, provides a nice backbone to the wine’s more fruit-driven notes. Good presence in the mouth, with sour and reasonably complex red fruit largely yielding to the wine’s wilder side. It’s quite a hard flavour profile, but there’s beauty in its firm, confident stance. Tannins create volume in the mouth with minimal astringency. Certainly a lot to think about for a lowly Bourgogne. Good intensity and line through to a satisfying finish.
Not bad at all, especially considering the price.
Update: the dregs, tasted one day later, had been abandoned by the touch of magic that had graced this wine on initial tasting. Less aromatic and complex, overall.
Date tasted: October 2006