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Domaine Rebourseau

Winemaker Jean de Surrel describes the 1997-2000 period as "four years of surmaturite with 1999 having produced enormous volume." Today Rebourseau wines are far fresher than those of the early '90s and seem more likely to reward aging, even if a few of them appear to be a bit hard on the finish in the early going. De Surrel uses a lot of Nevers barrels; he told me he likes the pine resin and charred qualities this type of oak gives the wines, but I wonder if this resiny component has a tendency to clash with the wines' primary fruit flavors. The Rebourseau cuvees for the American importer are bottled without filtration, although de Surrel says he's not convinced that the unfiltered wines are better after ten years in bottle.

From 1999 and 1998 Red Burgundies (Mar 2001) by Stephen Tanzer

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1998 Mazy-Chambertin

Color: Red

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