I'm often trying to explain how I'm making Oregon Pinot Noir, not Burgundy, but that I'm inspired by the anything but fruity wines from the Cote d'Or. This is a nice example and honestly, it's more ready to go than I expected even of a ten year old wine.
You can tell from the label alone -- Mussy is not a newfangled producer.
Then there's the color of the wine. Dark but translucent, slightly ruddy ruby. It's not young wine, but I don't think this was ever anything more than ruby red. Opaque, purple Pinot Noir this is not.
The aroma is woodsy and mushroomy, showing sous bois or undergrowth fragrance that is prized in good Burgundy, with a subtle sweetness of bottle age.
The flavors follow, with thirst quenching acidity and reddish brown flavors, more woodsy and porcini than cherry but a nice mix of all that. It's medium bodied at best, but fine tannin that gives the wine a pleasing rusticity. It's lively. Agile.
Still, this isn't refined, floral Burgundy that will change your life. Rather, it's cleanly earthy, absolutely delicious wine that some might find a bit dry, but not me. It's what I love about good, solid Burgundy, and something I see in some local wine and want to see more, including my own.
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