2017 Pierre Damoy, Chambertin Grand Cru

Burghound

Here the nose possesses an odd form of reduction that the Burgundians call 'bourgeon de cassis' which isn't necessarily unpleasant though neither is it typical; I would suggest decanting this though I cannot be certain that will be sufficient to dissipate it. Otherwise, the succulent, indeed even opulent, middle weight plus flavors possess a taut muscularity along with a discreet minerality on the attractively complex, palate coating and impressively long if youthfully austere finish. While this is clearly constructed to reward extended cellaring, the copious dry extract should permit this to be enjoyed after only 5-ish or so years of cellaring. Note that my rating assumes that the bourgeon de cassis-suffused nose is not permanent.