Home > Burgundy > 1990 Clos de Vougeot Guy Castagnier

1990 Clos de Vougeot Guy Castagnier

Even though I am not new to opening and drinking wines, I continue to be amazed by the miracles of Audouzing a bottle of old wine. The operation with the biggest impact on an old wine is to have a proper aeration that will not damage the wine and will give it exactly the right amount of air: not too much to spoil it, but just enough to bring out the best. The best example is my latest bottle of wine opened on SUN for lunch: a 1990 Clos de Vougeot by Guy Castagnier.

While this is not an extremely old wine, we are still talking about a 21 years old bottle of wine. I easily uncorked the bottle and the cork was less than 1 cm soaked in wine. I poured a sip of wine in a glass and gave it a try to see how the wine feels like. At that point the nose was completely muted, very thin on the palate and with virtually no aftertaste whatsoever. My first thought was that this wine is completely dead.

So I just left the wine in the bottle and put it in a colder place and left it there for about 2 h. Coming back to it after two hours, I found a completely different wine.

1990 Clos de Vougeot Guy Castagnier

Dark red ruby color and very youthful, with no signs of aging. The nose was totally different: well developed, filled with strong primary aromas, youthful, with aromas of red fruits mixed with subtle gamey and spicy flavors. The mix of primary-secondary aromas is really enticing. Lively and medium bodied on the palate, it certainly gain body meanwhile,  well structured and balanced, with a surprising bright acidity; pure red fruits mixed with nutmeg and cinnamon flavors dance on the palate, while the tannins are totally integrated. It ends with a medium plus finish, spicy and with a light touch of grippy tannins in the aftertaste, just enough to remind that there is plenty of life left in it. The wine is surprisingly youthful, subtle and lively. (91/100)

A very nice wine that comes from an excellent 1990 vintage and a Grand Cru vineyard in Burgundy. It accompanied very well a slowly cooked casserole made with autumn vegetables and goose legs.

Categories: Burgundy
  1. October 24, 2011 at 04:30

    I like your description of this wine. You have a much more sophisticated palate than I do! I agree with you about letting the wine sit and “mature”. I can’t tell you how many times a bottle of wine tasted better after letting it sit before drinking.

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