Castagnier Gevrey Chambertin 2020 - my 50th Gevrey Chambertin Review! (and nobody cares...) 

Thanks Mr WC21 - any idea how it works with the Guinness Book of Records? Do I just wait for them to call me?

@@BurgundyWithTweedy it might be an email or a WhatsApp these days. When Norris McWhirter ran the shop, I believe he used to pop round in person!

Thanks Seán!

Thank you! No I don't very often have any 1er cru Gevrey Chambertin, and although I think I have tried a Cazetiers it was before I had the channel so I didn't record any tasting notes unfortunately!

Present company excepted of course!

@@BurgundyWithTweedy 👍😂

I think it depends on a lot of factors, not least personal preference! In my previous video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-_VgkLObo4Rk.html ...I was tasting Berry Bros & Rudd's Gevrey Chambertin, a 2019 vintage made for them by Rossignol Trapet. I had previously had Rossignol Trapet's 2019 Gevrey Chambertin sold under their own label. You'd think those two wines would be practically the same, but actually they appeared (to me at least) to be very different. I believe BBR specifically requested Rossignol Trapet to make a wine for them which would be ready to drink relatively soon, whereas Rossignol Trapet's own labelled version was presumably intended to be laid down for longer. I'm not sure I understand the specifics but I get the sense in the winery (and maybe even the vineyard?) there are various parts of the process they might do differently if they're trying to make a wine to be enjoyed young, vs a wine they expect to be aged. So I really don't think there's any hard and fast rule about how long Burgundy should be aged for. For me, Burgundies around 4 or 5 years old are often very good, and I like wines with lots of intact fruit character, and perhaps some floral notes. I'm not really a fan of high levels of tannin, so if a wine was produced in that style (e.g. as a result of whole bunch fermentation, or heavier extraction) then I probably would want to wait a few years for that to soften. However a lot of Burgundy (particularly from the producers I really like) is fairly delicate on the tannin from the outset so that often isn't a problem. As wines get older some of the fruit tends to fall away and instead you get more tertiary notes. The classic things which develop with time from Pinot Noir are forest floor, mushroom, and I often find leathery notes and things like tobacco in older Burgundies. To be honest I've never really been sure why aromas / flavours like rotting leaves and old armchairs are considered desirable! I'd far rather have a nice fresh bowl of cherries!

Makes sense, I suppose like most things wine it comes down to personal preference