Domaine Jacob En Songe 2005 Tasting Notes

Gevrey-Chambertin En Songe 2003
Hautes Côtes de Beaune Les Larrets blanc 2003

Both this year’s wines come from the canicule (heatwave) vintage of 2003.  The exceptionally hot, dry weather following some late spring frosts resulted in a very low yield.  This led to a high concentration of natural sugar and flavours coupled with low acidity in both your red and white wines.  Despite the fact that 2003 is completely different from last year’s ‘classic’ burgundian vintage, it is nevertheless outstanding - and our exclusive Gevrey-Chambertin En Songe will be ready for relatively early drinking. But don’t drink it all too soon; it will undoubtedly develop well and as it is such an atypical vintage it would be sad to miss a potentially unrepeatable treat in a few years’ time!   

The wine is darker in colour than usual and has a concentration of up-front fruit flavours that are delicious - but quite unusual in red burgundy.  This is an amazing vintage that will probably continue to be talked about for decades - if you still have any of the Silver Medal-winning 2002 keep it cellared while you enjoy a bottle or two of this.  The texture is supple with soft young tannins supporting the fruit and giving it a long, fresh finish.  It will be delicious to enjoy in 6 months’ time with all manner of roast meat and poultry, but for highly-flavoured game and ripe cheese, wait a year or two longer - or better still broach a bottle of the ’99 if you still have any.  

Made from Chardonnay grapes grown in the vineyard that Jean-Michel planted on the hillside of the Hautes Côtes, our white wine, Les Larrets is now also winning medals (the 2002 won a Bronze at the International Wine Challenge last year).  The 2003 vintage has a powerful bouquet with ripe melon and peach aromas allied to the trademark lemon and vanilla. These fruit-salad flavours follow through to the palate with highlights of honey and spice.  The lower than normal acidity makes it smooth and ready to drink now.  Enjoy it served slightly chilled over the next couple of years, either by itself or with seafood, chicken, pork and even foie gras.