As a Pinot lover, i enjoy going around tasting all the pinots i probably could ever get my hands on. Today, i had the opportunity to taste the 2008 Serafin Père et Fils Gevrey-Chambertin Vieilles Vignes, though a tough vintage, but i reckon as a wine lover, there’s always room for learning!
On the Nose, it was a little tight (recommends some decanting), but after a good 5-10 minutes in the glass and a little swirl, hints of earthiness, black cherries, currants and herbs surrounds the glass, making the wine really approachable. Imagine “a muscular man in his tight shirt, waiting to undress!”
On the palate, it was fresh and i got a little more ripe-fruits and minerals, the tannin level somehow overpowered the acidity by just a little, which i reckon it’s due to the vintage. I personally think that the wine still has more potential to age, and i’ll probably would keep it for another 2-3 years.
Nevertheless, i recommend a beef steak or pork loin to pair with the pinot. The tannins in the wine could balance the richness of the meat (proteins), thus making the entire meal more complete and well balanced:)
2008 Vintage in Burgundy
The 2008 harvest in Burgundy was nothing short of a miracle. Growers breathed a collective sigh of relief after picking enough healthy Chardonnay and Pinot Noir to save what looked initially like a complete disaster.
The challenges in the vineyard were multiple. Coulure, millerandage (small, seedless berries, leading to uneven bunches), mildew, oïdium, botrytis and even hail in some vineyards kept vintners on their toes throughout the growing season. Finally, in mid-September, a change in weather brought a north wind, with cool temperatures. The conditions dried the vines and helped increase sugar levels while keeping acidity levels high. Along with diligent sorting, this allowed domaines and houses to put decent grapes into the fermenting vats.
Cold and rainy weather extended the flowering in June to as long as three weeks. This resulted in a natural reduction of yields due to coulure and millerandage. It also led to uneven development and ripening of grapes from parcel to parcel, making it necessary to adapt the vinifications according to the quality of grapes from each site. Mildew pressure in June and an outbreak of oïdium in July prompted spraying to protect leaves and developing grape clusters.
Hail, a common problem in Burgundy, created isolated damage in Meursault, Volnay, Marsannay and the southern part of the Mâconnais, around Pouilly-Fuissé.
Harvest was delayed until September’s sunny and dry conditions quickly ripened the grapes. “We could see the sugar increasing almost every day and the fruit getting more and more concentrated thanks to dehydration, yet still with good acidity because of the cold weather,” said Nicolaÿ-Drouhin.
The hail and dehydration reduced the volume of the harvest anywhere from 30 to 50 percent in some places compared with 2007. Furthermore, the cool conditions during the growing season and harvest left grapes with high levels of malic acid. The wines will change dramatically after malolactic fermentation.
Like any difficult vintage, those who did the work in the vineyards will be rewarded, but overall results will be variable. “In the end, I’m quite happy,” said Carel Voorhuis, estate manager at Domaine d’Ardhuy. “It certainly won’t be the vintage of the century, but it all looks better than average.”