Joseph Faiveley Pommard 2014
As someone used to Australian Pinot Noir, Burgundy PN offers something quite different. There's not the same damp, earthy, forest floor nose that I'm familiar with. Instead there's a flurry of woody and smoky notes.
It has a beautiful ruby colour with brownish hues. The acid is high and the tannins are quite grippy.
Drank before and during beef meal and undoubtedly better with food to cut through the acid and tannins.
To pair with delicious fire roasted chestnuts, this 19 y Pommard was a good match!
The wine is surprisingly youngish, still showing glorious red fruit stew , leather and spices. 1995 gave him a huge acid backbone and a huge amount of tannins, which limits the pleasure given by the wine.