Maybe I should have hyper-decanted this

For those who missed my [link2post id=”5179″]hyper-decanting larks[/link2post] you should check out the video in that post for a highly disrespectful method of getting tough, unyielding wines to be a touch more giving. I really should have done it with this wine, even after pouring it into a jug and giving it a long shake it still was shy about showing its charms.

Fortunately, it is showing more charms than the last bottle I popped which was clearly faulty. This is a powerful, profound and very Nuits wine that has gone into a bit of a hole – I will revisit my remaining two bottles when they are at least thirteen.


Nuits-Saint-Georges Premier Cru les Perrieres 2006, Domaine Robert Chevillon

Now this is what quality Nuits smells like: brooding, dark fruit with a complex earthiness that demands you keep on swirling and agitating your glass so it’ll reveal more of it’s manly nose-candy. It does need agitating, it is suffering somewhat from being in a middle aged hole, but there is enough class and sophistication on show to mark this out as a wine of at least double-A superlativeness. Yeah, top Nuits action. By arse the palate is almost intimidatingly structured, that is what one expects from middle-aged Nuits – I really deserve a dunce’s cap on and be made to stand in the corner until I am repentant for showing this wine to guests when it is not at a totally charming stage in it’s development. Tests to that, though, I am enjoying this a lot even if my guests say, “It is a bit dry”. It isn’t at all dry. Yeah the structure is rigorous, but the rich minerality, wonderfully intertwined with great acid and more than enough ripe fruit keep this wine balanced and rather toothsome. The finish is impressively long and sophisticated. It is great stuff, but, and I’m being serious now, don’t pop yours now unless you are vastly braver with a blender than I am.

  • Jeremy

    Perhaps planning and decanting a long time ahead of time is preferable to this hyper decanting. Hyper decanting would probably get rid of a fair amount of CO2 (high CO2 tends to exacerbate tannins) and dissolve plenty of O2, but would give no time for the O2 to react with the tannins. I think hyperdecanting should be reserved for spirits and those should also be given a post blending recovery period.

  • Walden

    “it’s manly”… “it’s development”? A grad of Oxon who calls his review Elite?

    Love, love, love your taste in wine, your joie, your journey and courage. But what about your grammar? Repent, sinner 😉

  • Jeremy

    To be fair, Walden, the man is on drugs, which not only impairs your ability to operate machinery, but also impairs grammar.

  • Jeremy

    PS: Is “joie” a foreign word for joy?

  • Sorry for the mistakes, Walden, but I lay the blame entirely at the feet of Mr Jobs and his iPhone contraption. I was blogging from the blower and didn’t notice the ‘corrections’ it made to my fevered typing.

    Jeremy, as far as the drugs go they have fair more dispiriting effects than just fouling up my grammar. I’ll keep taking them, though.

  • ed tully

    As many will recall from the slightly difficult problem of an overabundance of whisky, the best means of increasing the nobility of the product is through judicious blasts of microwave action.

  • Tom Blach

    Middle aged? a mere toddler. The marvellous Gouges LSG 76 I tasted the other day was middle aged.
    06 seems like a very advantageous vintage for NSG, and the wines are almost underpriced compared to its neighbours going northwards.

  • Walden

    Whew, David. What a relief! Gotta have my heroes.