Albert Morot Beaune 1er Cru Bressandes 1996

Albert Morot Beaune 1er Cru Bressandes 1996

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90-92 points  -The Wine Advocate

"Often my favorite wine from Domaine Albert Morot, the medium-to-dark ruby-colored Beaune Bressandes was produced from old vines as well (3/4 of them are over 45 years old). Beguiling aromas of rich and deep black cherries awash in toasty oak are followed by a seductive, juicy, and hedonistic personality. This velvety wine's flavor profile is awash in thick layers of red cherries, sugar-coated raspberries, and candied currants. Its backbone is firmer and more structured than the Toussaints, which may be a blessing because without it consumers would want to suck down this beauty before it reached its peak. Anticipated maturity: 2000-2006. The score, on a range and in parentheses, indicates that the wine was tasted from barrel. How appropriate it is to follow one grande dame de Bourgogne's wines with another's! Mademoiselle Chopin, the estate's owner and manager, has fashioned (with her young and able assistant, Joel) a first rate line-up of wines from the hillside vineyards overlooking the town of Beaune. When I first met Mlle. Chopin my initial (and incorrect) impression of frailty was immediately squashed by her self-assured look, her rapid step, and her high level of energy. Young women in Burgundy owe a great deal to the efforts of this lady who has made superb Beaune's in the cold and damp cellars of her beautiful old home. There was a time when winemaking was considered a man's job (ignorants and a few old timers stuck in their ways still believe that a woman's presence in a cellar will "turn" their wines), yet Mlle. Chopin's track record over the years - in many vintages crafting the finest wines from Beaune's hillsides - has proved that a woman's place can be the cellar. Due to her severe pruning and green harvesting, Mlle. Chopin's vineyards yielded between 30 and 35 hectoliters/hectare, admirable figures in any vintage, they are superb in this one. She laughed and said, "after tasting the wines I wished I had not dropped as much fruit in green harvesting, I think I could have done just as well and made more." My impression, having tasted hundreds upon hundreds of 1996s, I think I could have done just as well and made more."-PR 04/1998

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