Joseph Drouhin Vero Pinot Noir 2005

"The 2005 Bourgogne Vero – a brand launched several years ago in both red and white – represents a blend of wines from numerous village- and even some premier cru-classified sites intended, as Veronique Drouhin puts it, "to present a picture of Burgundy Pinot," and to sell for a Bourgogne price. Abstracting from what in light of that intention seems an incongruously "new world" label, there is nothing not to like about this exceptional value. High-toned red cherry, raw red meat and floral aromas betray the high percentage of Chambolle in the blend as well as the perfect ripeness of the vintage. Silky and refined on the palate, with only the most discrete of tannins, this incorporates subtly bitter but attractive notes of fruit pits and chalk dust with the ripe yet crisp-edged red fruits of its finish. In fact, the counterpoint of incipient creaminess with refreshing brightness is beguiling, as well as illustrative of a characteristic seldom if ever found in Pinot Noir outside of Burgundy. This wine is a victory for consumers and for Burgundy in its battle to capture or retain the hearts and palates of American pinotphiles."
-Wine Advocate

Pretty red color, with bright ruby tones. Very pleasant bouquet reminiscent of cherry and ripe raspberry, with a peppery note in the background. Good balance with pleasant roundness and freshness; supple and refined tannic structure.

On the palate, flavors of wild blackberries and raspberries dominate, with some undertones of licorice. After a little more aeration, there is a round and harmonious sensation as the wine then evolves towards all kinds of delicious red berry flavors. It can be called the perfect example of a classic Red Burgundy and exemplifies the elegance of Volnay, the subtlety of aromas of the Hautes Côtes, the seductive red berry flavors of Chorey-les-Beaune or Rully and the charm and structure of Chambolle-Musigny.

Véro Pinot Noir, with its refined tannins, can be enjoyed by itself as an aperitif, or with any kind of grilled meat (beef, veal, lamb, duck), or grilled salmon. It also complements cow's milk cheeses.