The region’s new vintage will never be regarded as truly great—but it’s not all bad news
http://www.wsj.com/articles/why-2013-bu ... 1421925139
Burgundy 2013 En Primeur Thoughts, Scores Recommended Merchants & QPs
http://www.matthewjukes.com/2015/01/bur ... hants-qps/
Tanners Burgundy 2013 Report
http://www.tanners-wines.co.uk/blog/201 ... 13-report/
Stephen Tanzer mit Burgund 2013,aber zuerst mal ein Zitat;
“I’m in love with this vintage,” said Jean-Marie Fourrier about the 2013 red Burgundies in November, “but I’m almost afraid to say it because no one will believe me. After all, it was an extremely difficult year and very few of us were happy with the wines in the months following the harvest.”
und stilistisch,ST;
The Style of the Wines
I must confess that this is my kind of Burgundy vintage, as I value aromatic high notes, energy and site specificity in my wines. The 2013s tend to be medium-bodied; even when they are silky, fine-grained and utterly delicious, they’re not especially fleshy. And they are vibrant: you’ll see adjectives like cool, pungent, sappy and crunchy throughout my notes and more mentions than usual of tart red fruits like pomegranate and cranberry. Less-ripe ‘13s are lean and unlikely ever to lose their tart edge or really blossom in bottle. Many wines show a youthful rigidity that is more often due to high levels of acidity and a lack of stuffing than to green tannins.
