BURGUNDY, FRANCE

Dark ruby in the glass, with raspberry, cranberry, and rhubarb on the nose, followed by a hint of forest floor earthiness and baking spice. Medium weight on the palate – somewhat heavier than average for burgundy – with wild berries, anise, white pepper, burnt sugar, and hibiscus on the palate. Bright acidity keeps everything lively, and well-integrated tannins in the finish. As complex as it is, this will only improve with another four or five years in the bottle.

Food Pairings: Triple crème Brie, seared tuna, or steamed clams with cherry tomatoes and herbs.