Im a bit behind on this posting, so Im going to keep it short and sweet. The wine is a Givry from a producer that Ive had an affinity for, for a while now, Jean-Marc Boillot. Boillot used to be the winemaker at Olivier Leflaive, and being the grandson of Ettiene Sauzet to boot, you just know theres good pedigree there. Its a 96 which is starting to give me some cause for concern, the attrition rate on this wine is now upto one in three bottles which means that Im losing a third of the stock. But those bottles that arent oxidised beyond salvage are showing marvelous nutty character with rich buttery flavours and a stoney fruit character that is edging on the sultana. The wine is getting a touch flabby, well it is 11 years old, and I think the oak flavours are now starting to appear out of balance, but with the right dish, this is a lovely wine, and its not going to break the bank either. Currently sitting on our winelist at £33 thats not bad going when you think that Im losing one bottle in every three I open.
Thanks to the Brooklyn Guy for the great topic http://brooklynguyloveswine.blogspot.com/2007/10/wbw-39-announced-silver-burgundy.html
and Im looking forward to reading what others have found.