Nothing says, High Energy Chris, like seven bottles of Burgundy. Seven bottles of Burgundy. Yeah. Yes. This is what I like to call it, adult wine. This is adult wine. This is an adult wine podcast. Yeah. By adults, she means millennials. Yeah. Wow. This is more like greatest generation. Hello. You are listening to Barrel to Bottle, The Binny's Podcast. Back in your feed with a bunch of wine on the table with Chris. I'm Greg. I do communications at Binny's. Hey, I'm Chris. I got a bunch of wine. You do. I'm Lexi. I'm on socials. Roger. I work at beer. He's here again. Roger. Here he is. The man. Myth. The leg end. Okay. Here's a real quick story. I says to Roger, we were recording. I says. I says to Roger, I says, we were recording a podcast a while back and I smelled some kind of lager and I was like, smells like a Pilsner and he was like, it's more like a Helles. I'm like, what? Word. Are you, what? So, so I want to do a thing where we do beers and then there are all these weird Frankonian lagers and Helles and Pilsners and I don't know what other things. And then Roger was like, well, isn't that kind of like white wine? Isn't that kind of like white wine where they're all kind of different, but they all kind of smell the same? And we were going to do one where we were going to do a bunch of white wines that are different. But instead Chris flipped it and now we're doing a bunch of red wines that taste the same. Yeah. Yeah. I hated that idea. So I was like, hmm. But apparently the recent vintage of Louis Jadot just tickled your fancy. It really, it really did. I have to say we had a large seminar this morning for a bunch of people in the stores. We had someone from the Jadot Winery here. And you saved the doggy bag for us? I literally have the dregs. Thank you. I mean, we're talking, you guys are going to have to pour carefully. Yeah. This is like we're victims of the wine rapture or something. This is- Well, like those were the- Just what's left behind. The left behind, yeah. Yeah. Don't even speak that into existence. The wine rapture? Yeah. Hey, man. All right. What do you got first, Chris? Anyway, Jadot, great burgundy company. A lot of people in the States don't think of them this way. They're used to buying Beaujolais Villages, Macon Villages, the real entry level stuff, which they make a lot of. Jadot is a very large company. They're negotiants, so they buy grapes, but they also own huge amounts of property in burgundy, and they make some great premier and grand crew wines in tiny, tiny quantities, and we sell them here at retail. In Europe, they're fancy high-end stuff. The labels all look the same, so people get confused. Mostly, you're going to see these in restaurants in France rather than going into your local wine shop. Anyway, they own a ton of different vineyards, grand crews. They've got property in 14 different grand crews, 70-some premier crews, and they have several tiers and weird iterations of things. A lot of the wines I really wanted you guys to taste, greedy, greedy people sucked up. They got tasted up. Yeah. We're just going to start with a Pouille-Fouissé property that they bought not that long ago, and there's not very much of this. Poor small. Yeah. So Pouille-Fouissé is down in the Méconnais region of Burgundy. This is at the south end, and this is a historic estate going back hundreds of years, but Jadot just bought it in 2002. This place dates back to the 1840s. Pouille-Fouissé, Chardonnay. A lot of times people think of them as crisp and dry and un-oaked, but Pouille-Fouissé is really, and Méconnais has really up their game in recent years. They're actually now premier crews there. There never had been until just a few years ago. This one actually sees oak, and to me it's kind of spicy from the oak. 101, Chardonnay. Chardonnay, yes. The main grape of Burgundy when it comes to white, and on the other side you have Pinot Noir. Now there are several other things you can grow here, but they're not on the same scale. Of course, Beaujolais is part of Burgundy, and we're going to taste one that's Gamay based. They also grow Chardonnay in Beaujolais. He starts with these absolute rules and then immediately undermines them. He gets rid of all of them. I didn't think I was speaking in absolutes. I rarely do. You're right. You tempered it. I don't believe in them. You tempered it. The wine industry is like, okay, Burgundy, it's red and white. Yeah. Then the red is Pinot Noir and the white is Chardonnay, except for in Beaujolais and except for Aligotay. Correct. And except for the other things. There's a village called Bouseron famous for Aligotay. This is the classic grape used for liqueur. So white wine and creme de cassis. Not champagne. No. Which there's a lot of creme de cassis made around Dijon. I'm making it worse, actually. I just made it worse. We're tasting this Pouille Fousset. What's the vintage 23? Yeah, this is a 2023 from Domaine Ferret. It smells really toasty to me. It smells almost like champagne. Yeah, I mean, there's definitely an oak component here, like I was saying, which is not always the case down in the Maconais, but more and more these days. So vibrant on the palate, too. No malolactic fermentation. It doesn't. It's more fruity, right? Right. Shrill green apple acidity. There is bright acidity. Like you mentioned, there's probably no or very minimal mallow here. So you're preserving malic acid, which resonates as green apple often. So really bright and crisp, but there is some toasty richness underlying it. What's going to happen to this with time? This will actually become a little richer and nuttier over time. 2023 was a really good vintage. That's interesting you said that. Roger, do you taste like the very beginnings of sherry here? Yeah. Like a little bit of salinity. I was literally just going to ask about, it has almost like a pale dry sherry. Interesting. Almost like a funk, like savory character at the very end. Very subtle. For me, the savory character at the end is barrel induced. Okay. Although there's only a little bit of wine in this bottle, but it's only been opened for a few hours, so it shouldn't be oxidizing. Lexi, can you hold up that bottle again? This is the most exciting label of all of these wines, and it looks like it was made in 1550. Right. Yeah. I like how old school that is. Prince Valiant. You can see him drinking from this bottle. It looks like when somebody finds a walled off wine cellar that they didn't realize was there. Yeah. It is a very classic old school label, and this is a classic old Sioux estate that, like I said, Jadot acquired in 2002. They're maintaining traditions here. This is one of the preeminent estates in Pouy-Fouy, say. What kind of cheese do they have in Burgundy that this would go with? Well, so in Burgundy, you get things like washed rind cheeses. Hell yeah. Yeah. Which would definitely work with this. A lot of people prefer that with red, but not necessarily. I think that'd be nice. I think it could also work with fresher cheeses with bright tangy acidity, you know, fresher goat cheese and stuff like that. Green apple and watercress salad with walnuts and goat cheese. Yeah, sure. And a balsamic glaze. Yeah, I don't mind that. I'd probably skip the balsamic glaze, introducing too much sweetness there. I like the nutty aspect of the walnuts though. I think that's a good call. I think it tastes like 12 o'clock lunch. You live in France. This is a great lunch wine for sure. And heartburn afternoon. I don't know if they go back to work. I don't think it's just... You have the petit-déjeuner and then work for two hours, then déjeuner, and then go home, or to cocktail hour. Okay. You know, I had a large Aperol Spritz there, which I know is Italiania, but I wonder if they are drinking too large at lunch or how does that work? As much as you like. So, that's $57.99 on the shelf. That's $57.99? Yeah. It's a fancy-assured name. It's a business lunch. Yeah. Expense account lunch. So, now we're moving on to their Chateau des Jacques. Chateau des Jacques Morgon. Yes. Morgon Village Crew Beaujolais. This used to be my money saver. So, this is a hundred... The restaurant pour. It used to be an affordable bottle. You get it. Now we'll set you back $30.99. It's still within the reach of mortals, I suppose. Yeah. I'm wondering if my palate is a little fried today or what's going on, but all I smell is raspberry. Raspberry and a little bit of spice. I'm like, uh-oh. So 100 percent Gamay here and one thing that's increasingly common and some states have always done is that this is being vinified just like any other red burgundy. There's no carbonic or semi-carbonic maceration. They still do the same production across everything? They really have a formula, yeah. Whether it's village wine or Grand Cru wine, they tend to use a third New Oak barrels, a third one-year-old and a third two-year-old barrels, and usually could be 18 months, could be longer. But it's pretty much this is how we make the wine, let the vineyard express a difference, which is the core belief in burgundy. That's still a winemaking choice, but at least it's consistent. It is a winemaking choice, and they rarely stray from it, but occasionally they do. So what we have here is a lean muscular acidic Beaujolais. Indeed. This is also 2023. Morgon is one of the villages that produces bigger boulder, but still you can feel the tannin underneath. Yeah. There's really bright acidity. It's really focused. It's racy. The nose is really intriguing. It reminds me of super, it's definitely wood for like old oak kind of. Reminds me of like walking through living history museum. This guy's making a candle over here. That's right. This was found in a cellar at Colonial Williamsburg. Is this aged in like, I would imagine the wood it sees is pretty old wood? Like, are you used? There's not, yes. The large proportion of wood in these wines is going to be older wood, yeah. And they're not tiny like barriques like they use in Bordeaux. These range from double that size to larger fooders. The oak influence is not incredibly strong. It's there, but it's background, it's support. It gives you a little bit in the aroma, a little bit in the flavor profile. A lot of times, I just note like spices, clove, cinnamon, maybe some vanilla, but these are not new oaky wines necessarily. I'm wondering if it is imparting just that aroma, just of being old and not like tannin per se. Well, yeah. I think most of the tannins here are definitely coming from the grape itself. Which people think of Gamay as being light, fruity, like exuberantly fruity, because a lot of people know it from Nouveau, which is carbonic maceration, which- Or Village. Yeah, or Village, which also is largely made in that style, where you get a lot of fruity esters. This is just made like any other red wine, natural wild yeast fermentations. It's really interesting. I love the aroma. Yeah, it's really bright and fresh and thrilling. Is it time for Pinot Noir now? Yes. Now we're going to move into Pinot Noir. What we have here is a selection of wines from the Côte du Bon. We started in Pouille-Fouissé, which is in the Maconais. That's south of what they call the Côte d'Or. Beaujolais is just south of the Maconais. But if we move back north, you go through the Maconais, go through the Côte Chalonais, and you hit the Côte du Bon, which is half of what's known as the Côte d'Or or the Golden Slope. This is where all of the great wines of Burgundy are produced, in the Côte de Nuit and in the north, and the Côte du Bon in the south. All the Côte d'Or, okay? And a lot of the production here centers around the village of Bon. This is from an Appalachian called Savigny-le-Bon. This is actually a 2021. Chris was thrusting his arm into the air and carving the Côte d'Or through the air. I was. Passionate, passionate slices. Low-energy slicing. Like as if through white bread with a butter knife. I don't know. I'm Googling this location because I don't have a map of France in my head like you. Oh, yeah. I don't think. Yeah. So, the Côte d'Or runs essentially from just south of Dijon, and this is all kind of southwest of Paris. All right. Close to Switzerland. I mean, you're getting pretty close to Switzerland. There's still a lot of France before you hit Switzerland. If you had pretty much due east of Burgundy, you get into the Jura, which is a famous but lesser known French region where they make some really unusual wines. Dijon, like Home of the Moutard. Oui. Nice. Yes. Dijon, Home of Moutard. Okay. If the last bottle had a picture of an old building on it, we've now moved into what I like to think of as Cherub face. Cherub face. If this was a big moth, it'd be a ram's head. I think that Cherub is the one that people recognize. Yeah. Yeah. Cherub is in fact the god Bacchus. That's Bacchus? Yeah, that's Bacchus. It's a drawing. It's a woodcut drawing of a stone relief depiction of Bacchus. I think this is entirely accurate. Meta-layers of meaning here. Yeah. Yeah. This one smells crazy. So now we're into 100 percent Pinot Noir 2021 Savigny Les Bonnes. Every time I do this, I just remember how much I don't know about wine. There's such- Me too. Incredible depth here. We're about to try five bottles from the same vintage, from the same general region, all vinified the same way. Almost accurate. There's actually more of a mix of vintages here because a lot of the 2023s were devoured. I guess I'm looking at the back of a couple of others. This is a 2021. We've got a- Oh, this is 21? Yeah. We've got a 22 and 18 and two 23s to go. All right. Thank you. But yes, same producer, same basic vinification. One thing about Louis Jadot that could confuse people if they're out there buying wine is they're a negotiate. So there are lots of wines like this Savigny Le Bon that just say Louis Jadot on them. This is Maison Louis Jadot, the Louis Jadot House. This is the label for Negotiant wines even though it looks exactly like the Domaine wines. Yes, it does. Okay. Cherub face. So even if they used 99.5 percent vineyards owned by Jadot, if they put a tiny bit in, it's got to go under the Maison label. It cannot be Domaine. A lot of the Maison things have a lot of their own fruit in it, but they also have been working with growers forever. So this is the basic Negotiant model. You work with growers, you buy their fruit or their wine, blend it, make it, whatever. Domaine wines have to be owned and grown by and vinified by the producer. There are three different categories of Jadot, what I would call the Domaine wines. One is Domaine Louis Jadot. This is a company that's now owned by Cobrand, which started importing their wines in just post-World War II. Binny's has carried Jadot wines since we opened. Since day one. Yeah, if you can believe that. Later on, Cobrand was their importer, but they decided that the Jadots didn't have an heir that wanted to take it over. So they sold to Cobrand. So they own it now, but there's this umbrella of Jadot wines. Okay. So there's Domaine Louis Jadot wines that are owned by the company. Then there's Hurtière du Louis Jadot, which are literally means the heirs of Louis Jadot. These are vineyards that are still owned by the Jadot family, the newer generations. So it's still under the umbrella. And so sometimes you will see that on the label. And then you will see sometimes Louis Jadot Domaine Geigie. So in the 50s, this guy came on and started making their wine, his winemaker, and their family became very important. And they still have high level positions, his family, generations down the road. And they brought vineyards with them. And they still call this all out on all the labels. So you can know exactly which part of the company owns the vineyard. Not that anyone here cares, because you're all looking at me like I'm crazy. No, the third one is Collab Wine. The third, no, they're all- I mean, it was in the 50s. That's when they joined. So they brought it into the fold. When they joined, they brought their vineyards with. So they're all under this Jadot label, but you get these subheadings. Sometimes when you're in the cellar, because a lot of these are very expensive, and a lot of the Grand Cru single vineyards might be owned by any of the three of these, you will see this on the label and people are like, well, why, what does that mean? But that's what that means. All right, thank you. Yeah, sure. Okay. Can we talk about this 21? Yeah, do it. Boy, it sure is bright and fresh. Yeah. It really is. At the finish, there's a tiny little hint of mushroomy wildness to come. But for the most part, it's this race car acidity and really bound up cherry fruit. Yeah, I find this is the signature style of the house. They really lean into fresh, bright fruit without a lot of oak encumberment just as an accent. They're all very bright, racy, fun. They age really well. What do you think, Lexi? Do you like this one? You said it smelled weird. Very much. Yeah. I'm not totally sure what I don't like about it. Maybe just compared to the last one that I did like. There's definitely some of that. I agree with the whole mushroomy. There's an earthy. I wouldn't go so far as to say funk, but it throws you for a loop when you hit fruit with that. Yeah. These are classic Burgundian notes. I think when we get to this 2018, you'll see some more mature notes even. Mushroom is classic. Mushroom truffles. If you have an old enough Burgundy, you get these really savory notes that can remind people. Although we're so removed from this stuff now. This is a tasty note from yesteryear, but I use it because I work with game sometimes. Is like game. When you kill something, often you hang it and it ages, just like you might dry aged beef. It develops the flavor and that's- Dry aged? Is that a thing? Mind you, I'm vegetarian, so you have no idea. Yeah. I've never been to one. My dad kills deers. Still to this day, but as a kid, he took me to the processor and it was like a building full of different animals hanging. We left with some delicious summer sausage that really burned a specific spice profile into my brain forever. It was pretty horrific seeing steam pouring out of this animal as it was hanging in our garage. I think one of the things that would be fun is to try these alongside food because of some of those notes that probably complement a wide variety of cuisine so beautifully. I mean, maybe on their own midday are a little bit intense for your palate. Yeah, I completely agree with you. These are wines designed for the table. I mean, that really high acidity in red wine is a bridge to all kinds of food. These are not necessarily the kind of wines you just sit and sip. It's not Napa Cab that's all lush and easygoing. The antithesis of the gazebo guzzler. Yeah. Yeah. Anyway, yeah, they're meant for food. And we were talking about where this is located. You got Dijon in the north, but when you get down to the end of Beaujolais, you have Lyon, which is basically the epicenter of cuisine historically in France. And these wines are meant to go with these classic dishes. There are a lot of meat pies, pâtés, sausages. Charcuterie is huge here. Wild mushroom and wild rice. That earthy kind of fatty with butter or olive oil. Yeah. And then this to cut through the oil and match the funk. Like a truffle risotto. Oh yeah. A really well made one. Mushrooms, truffles, classic pairings, game birds, game meats, deer, any number of things. Beef bourguignon, of course. If you insist. Of course. Cocovain. My favorite French food, French onion soup. French onion soup? I mean, what's not to like about that? French fries? The cheese that goes on to French onion soup is Comté, or a version of Gruyere, French version of Gruyere, which is made in the mountains directly east of here. All right. There you go. We're going to move on to Bone Proper. So the last one was Savigny-les-Bones. This is from Bone, right around the city of Bone. This is kind of large population center in the Côte-de-Bone area. This is a 2023, and this we're moving up to a Premier Cru level of wine. So in Burgundy, you've got Grand Cru, Premier Cru, and then you've got Village Wines. You could include what's known as a Ludi, which is a named vineyard, but not necessarily classified as Grand or Premier Cru, and then you have broader regional wines. This one smells a little more closed off. It's less expressive. It's bound up. It seems like it's really young. Yeah, mind you, I mean, 2020-30s are new and these are meant to age. So the fruits there, it's softer. Holy tannin. Yeah, you know the tannin in this, right? And you look at the color, it's very transparent, it's bright. There might be a hint of magenta, but it's pretty bright ruby in color, but it's really see-through. It doesn't look like a powerful wine, but this is Burgundian Pinot Noir to the core. Lighter color, tannic grip, power, bright acidity. It's like going in every direction. Yeah. You mentioned cassis earlier. This totally reminds me of black currant, especially in the Aroma. I completely agree. In my notes earlier, I noted red and black currant multiple times in the tasting, which is not always used for burgundy, but I think you're right. I think there's definitely curranty flavors in these. It's like a lean pomegranate. Yeah. You lean on these brighter tartar fruits when you taste these because the acidity is so high. Sometimes you get an impression even in these red wines of lemon and definitely orange, real citrusy notes, but then sour tart cherry, pomegranate, cranberry, rhubarb even. All of these things that you associate with acidity, strawberry, cherry, raspberry you mentioned earlier, all these are kind of the core things. And even in a richer one, a lot of times a blackberry will pop up because that, you know, you eat a blackberry, they're usually got some pretty zingy acidity. True, raspberry too. And some tannin too from the seeds. Sure, indeed. I'm thinking about a TikTok I saw like a year ago. You remember a TikTok you saw like, it was like four days ago, wasn't it? No, it was a year ago probably. It's meant to be ephemera. It's a guy, he's got a tattoo of a gun on his arm here, and it's shooting out, the gun is, and it says, Pune, like that's the sound that a gun would make. Pune. And I'm looking at this label and I'm like, oh, so it's bon, not beune. It's beune. Got it, got it. Don't impune the beune. I'm trying to remember. We'll allow it. You can do it with impunity. Also, I'm picking up, Roger, what you were talking about with old wood, like old, like you're in a cider mill from the 1920s and it's the same wood that's been there for a hundred years. Yep. Cider house rules. All right, what's next, Chris? Okay, so that was the Bonne Premier Cru. So Jadot owns multiple Premier Cru vineyards in Bonne and what they do occasionally when there's a particularly good vintage, only going back to 2009, they decided to do this. They were founded in 1859. So in 2009, they did their first version of this, which is Bonne Premier Cru Celebration. Even though this is all Premier Cru, they narrow it down to the best of the best to go into these bottles from their Premier Cru holdings. And I think we'll start with the 2022. This is, I've never seen this version of their label before. It's a big, a big cherub face. It's a big Bacchus head, and kind of emanating from the head are the names of the actual Premier Cru vineyards that are used in the bottle, and they change. We're giggling because Lexi is trying to get an eyedropper-sized pour out of this. The, really, the dregs, man. That's fine, I know. I'm glad everybody else got to try it. Oh, it's gonna make it. Yeah, I don't need to try it. We'll see. I might have to come back around to see what happens. Pour it like an animal. Look at that. Look at that. Look how much Greg has. There's still a little bit of a top-up there. Don't be so cautious, Lexi. Be wild. Well, if I was last, I would also pour with reckless abandon. Say, Pune while you pour it. Give Roger more. All right. This is 2023. Thank you, sir. 2022. Yes. May I see the bottle? Can Chris see the bottle? So this is about- I want to smell it. Oh, look at us, all these little village names on here. That's what I said and why I want it is because it has all of the Premier Crew vineyards that actually go into this vintage. So you have Boucherottes, which we're going to try the Premier Crew Boucherottes. Cocherot, Taron, Clos d'Ursel, which is one of their really famous bone vineyards. So this is the top-notch fruit. Sounds like a list of avant-garde filmmakers. It is. It is. I think this is a well-rounded wine. This one's red. It tastes a little acidic, a little dry. It's like nothing too, I mean, it's balanced, but they're all balanced. I don't know. I think it's great. I like it. I like this one. Oh, good. So 2022 was considered a very good year in Burgundy. It was quite warm. And obviously, what's been going on in Burgundy and a lot of the wine world in recent years is things are getting crazy weather-wise. So this year, 2026 in particular, is insane in Europe. Heat waves, fires, complete lunacy. 2022, a riper, richer year, but still you get that house style with the bright acidity, the freshness. The fruit is really big without being plush. These are like ballet dancers. It's grace and it's lift. And it's less about all the- if we tried this against, like I know it would be unfair about like a $12 California Pinot Noir, the difference would become really apparent because those are like sweet and heavy compared to this, which is so lifted. Agreed. And what I would say about that makes these a little more- even more magical is the like a ballet dancer is graceful and light on their feet, but they have a concentration of skill. Power and poise. Power, yes, and poise. You know, imagine ballet's legs, powerful, muscular, lifting off, right? But lean. Yeah. You know? And core strength. Yeah. This metaphor works, dude. Total core strength. Something I've never, never possessed. Okay. That was the 22. That's 22. So we're lucky enough to have 2018. Oh, it has a bunch of extra vineyards. So yes, the vineyards are not always the same. So this one shares a lot of the same ones, but is slightly different. And you'll- I think you'll note some of the aged flavors and aromas because this is now eight years old. Fans of wine would recognize that Chris just got on the pork pop, and you could figure out just how little wine there is in this bottle. At least Jim can try it this time, I think. Yeah. You know, it was an ill-conceived plan. About halfway through the tasting, I was like, dang, I should really just do this for the podcast today. And when I got up and everybody had left, I started looking at bottles, I was like, no, what am I going to do? So what I'm going to have to do, Greg's dumb idea. That wasn't my, no, that was Roger's version of my dumb idea. All right. So how does this differ in your mind? More, wait, it's way older. It's more tropical and more fresh on the fruit. I think it maybe just opened up a little. And I hate saying stuff like that. There's spice too. I think this one's more alive. Yeah. 2018, another great year, which is why they decided to make this bottling. The 2022 is incredibly young. Yes. This will blossom with time. But I think this still has a long way. It could age for a long time still, but it is drinking pretty nicely right now. If we're sticking with the ballet dancer metaphor, this is the male ballet dancer who picks up the smaller female ballet dancer. Again, it's about poise and strength in part. Also, it seems a little more hedonistic by a degree. Yeah. A lot of times people will talk about wines kind of fleshing out or putting on weight with time. Yeah. And seeming less austere. I think these are both warm years. Right. Really good years. But I think this is an example of something blossoming. Yeah. The 18th is a lot more fleshy. Yeah. And I think that will happen to the 2022. It's just a little wound up right now. It's interesting how the fruit qualities change. Like the last one I was perceiving more of like a plum character. This is more like berry fruit, even more like strawberry. Yeah. Kind of. I agree with that. Makes sense to me. It's interesting. Plum is also not often used for burgundy, but I used it multiple times today, even with white wines. I was getting a lot of like green gauge type plum out of the whites. I wish you guys had been able to try the Monte du Tonnerre Chablis 2023. It was pretty fabulous. Yeah, I had a whole list. Literally, my whole list of top wines that I wanted to try are gone. But these are good too, right? Chablis is always welcome. Yeah, Chablis were all smashed through. We tried two Premier Cruises and one Grand Cru. Sidebar, real quick, taking out, I think we should do a podcast where we have the actual fruit and then the wines that taste most like that and see if we can find single fruit wines. Because I think that that would be helpful. Interesting. You mean like this wine is expressive with cherry. We should try it next to a cherry. Yeah. I love those out there episodes where we talk about descriptors and experiences. Yeah. I'm the only one though. I'm a weirdo. Okay. Okay. So this is the show. This is the show. Here we are. I don't think I told you how much these bone celebrations are. And I haven't been asking. No, you haven't, which is why I don't remember to. The straight premiere crew, if I didn't say it is 57.99. We have the 2023 on the shelf, but we tasted the 21. The 2018 celebration we have at 75.99. That's less than I expected. 2022 has not arrived yet. Pricing indeterminate. To be announced. We're moving on to- Yo, where's that Boucheron? It is not Boucheron, it's Boucherotte. Oh, sorry. Where's that Boucherotte? This is Premier Crew. This is one of the components that ends up in the celebrations, but this is all from this vineyard, again from the Bone region. 2023, right? 2023, Bone Boucherotte. All right. I forgot already. Boucherotte. Boucherotte. Boucherotte. Yeah. And it's plural. We're saying that plural, folks. Yeah. It's B-O-U-C-H-E-R-O-T-T-E-S, Boucherotte. Boucherotte. What are Boucherotte? It's some kind of native plant. I'm not sure what it is. All the vineyards are... A lot of vineyards in Burgundy have unusual names, and they could be named for almost anything. You have Coton Charlemagne that's named for, of course, Charlemagne and, you know, they're just all over the place. It could be named for a tree, could be a plant, could be a person. Hey, Chris. Yeah. This smells glorious. Oh, good. So again, 2023, I think you'll note the incredible balance here between acidity, tannin, fruit concentration. It smells like a pomegranate martini with Grand Marnier in it or Cointreau, like an orange liqueur. Yeah. Like I was saying earlier, orange often pops up for me. And there's spice and it's so alive on the palate. It's pretty exciting stuff, huh? It also has that sweet tart thing. Gets you right here. You know, back of the mouth there. A little salivary gland. Yeah. Yeah. You got lots of cherry, blackberry, lots of spice from the wood. And this is this is Premier Crew level. So we didn't we didn't try any Grand Crew because, of course, they were gone. We've got the 2022 on the shelf right now at what do you guess the price is? 2022. This bottle? Yeah. Buck 25. $69.99. Oh, nice. Yeah. Fantastic value for the quality. Yeah, for sure. It has okay. If I it's not a complaint, it's just an observation. It's like a little bit of the black asphalt tar. And what is that? Is that grape? Is that seed? Is that wood? That's a really good question. A lot of wines will show you kind of that tarry, kind of bitter edge. Yeah, it could be seeds. I'm not 100 percent certain where that's emanating from. Sometimes it's like overly toasty wood, but I know it's not that here. It's like right in the part of the palate where I expect tannin. Yeah. So maybe that's like it's part of that woody quality. It's funny you say that because like the nose to me had kind of like a solventy characteristic that once you say like tar, it's kind of what I'm getting on the nose. I didn't really taste it though, but on the nose. It's like way back here, the back of the under everything. It's like there's a flavor note, but it's also part of the mouthfeel. Are people opening this now or are they selling it? Ideally not. A lot of people think of Pinot Noir because of the domestic experience as really friendly, fruity, easygoing, and in a lot of cases, like Greg was saying at the lower end, brands that have really touted the Pinot Noir name, but not necessarily expressed in a traditional style. The grapes are riper and richer. Things like the Miami brand has become a juggernaut because- Also the brand juggernaut. Right. The fact that these are so different from what a lot of people think Pinot Noir is like. They're not easygoing. And despite their pale colors and seemingly elegant style, which they are, they are built to age. Yeah. The acidity, the tannin, everything. And they're one of the categories, Pinot Noir from Burgundy. It's one of the categories where the wines really, really evolve and change and become something very, very different. I feel like Burgundy is for like jaded wine fans who have, who complain that everything is too safe. Like I need something that I really got to roll the dice. I can't drink it for 12 years and who knows what it's going to be like then. Yeah. I mean, it's always a gamble. Thank you, Remy's. I love the opportunity to try so many similar things and to pick apart the differences. I love tasting Burgundy. I will never buy Burgundy. I can't be alone in this. I think this is my first big, baby's first day at Burgundy class. Burgundy camp right here. As an Oregon Pinot Noir enthusiast, this is what I would drink when I grow up. Yeah. Oregon is doing everything they can to make this kind of thing, but they just get a little more heat. It's not it. Yeah. It's cool. It's coming in, make them plush. I mean, Oregon Pinot is pretty fantastic, and there's some really all-stars from Burgundy who have invested in Oregon. Also, doesn't it seem like it ripped a layer of your teeth off? Like I am left with this destroyed palate, this mouth feel. Yeah. I think that's why it's tough for me to be trying these without food. I feel like they're so, you know, that's what they're built for, right? Yes. Rather than saying, where's that Hillsgrier? Right. It would 100% alter your experience to have this with some traditional foods or even some non-traditional foods. I mean, that tannic grip with like, you were mentioning game and everything, something really rich like goose breast or pâté, or really rich cheeses, like triple cream, camembert, like, it could be really cool. I used to cook for a French family on New Year's Eve, and their tradition was every year venison and burgundy, and aged burgundy. So you got this gamey dinner and these aged, wildly aromatic burgundies, and it is a phenomenal pairing. Yeah, this with goose, duck, deer, beef even. Rabbit. Sure. Quail. A lot of, well game birds for sure. Cornish game hen. I mean, that's a little. No, those are bogus. Those are just tiny chickens. Little chicken, yeah. I mean, some burgundy like village level burgundy or regional burgundy is a really good pairing with roast chicken. Wait a minute, Thanksgiving? Yeah. Turkey and all of those flavors? Yeah. Yes. Although some of those flavors get a little sweet and a little wild for these to handle, these lean more toward earthier, savory foods, in my opinion. I think, ironically, the American ones, I mean, it's unironic at all. It's completely unironic. I don't even know why I said that. American Pinot Noir with their richer, more fleshed out styles can handle the kind of disparate flavors of Thanksgiving a little better. If you were just having turkey, sure. Yeah. That'd also be a crowd pleaser for Aunt Gladys. Yeah. More. Yeah. We say keep tasting because tasting is how you learn to appreciate this stuff. We're passionate about it and that's why we keep tasting. Check out. I mean, this is an amazing opportunity and it's great that our wine team was in a meeting that they got to try this. A lot of people that you talk to every day to get recommendations for wine, getting this experience. You can too, check out events coming up at Binny's so that you get an opportunity to try all of these fabulous things without having to buy them and wait 12 years. Yeah. Yeah. I would say like 40 some people were here that went just all dispersed to stores all over the chain that tasted these wines this morning. Also, talk to Lexi on social media. Yeah. Send me a message. I'll hang out. We'll chat. Also, events tickets are between $3.99 and maybe $100. It tops. Most of them 20 or less. There's something for everyone. Absolutely. I mean, I think it's underrated how many events that we have that next thing you know, you're like, oh, they're pouring a lot of really, really nice wine for 20 bucks. The secret is a lot of the events are pouring what they like because the wine people or the category people are excited to try them too. Well, one of our wine specialists just put together all 100-point wine tasting. Or are we pimping that on here? I don't know. I just did. More on that on social. All right. It's going to be amazing though. Get out there and taste. Chris, thanks for bringing it. Everybody, don't sleep on these. We'll be back with another episode of Barrel to Bottle, The Binny's Podcast in your feed real soon. Until then, I'm Greg. I'm Roger. I'm Lexi. I'm Chris. Keep tasting.