The vintage 2009 wines from Burgundy are here!! And those of you who love burgundy will want some of them in your cellar.

I thought it would be a good idea to get a few big bottles to celebrate. Celebrate what? Well, maybe another day above ground? All I need to celebrate are a few good friends.

We have already conducted several tastings with wines from the outstanding 2009 vintage, and one thing that stands out is the immediate gratification factor. Never in my 20+ years of tasting wines have I ever experienced a vintage that is so good to drink upon release. Usually great Burgundies take years to show their stuff--especially the top level wines. Yet everything that I have opened from the 2009 vintage, from village to Grand cru, has been not only pleasant, but downright excellent, even immediately after opening.

Alex Gambal makes extensive notes on the vintage, as well as on the wines, and I have included them below. I would encourage you to try Alex's 2009 bottlings, as well as anything from this comprehensive offering.

Here is a brief excerpt from Alex that sums up the vintage:

"Grapes sugars on steroids. Did I write that? I am afraid so, but it was and is still true. What happened in 2009 was very unusual, because the skins, i.e. tannins, were ripe and continued to ripen in advance of the seeds.

“In 2005, you had very ripe seeds; really a 1/3, 1/3, 1/3 balance between the fruit, tannin and acid. In 2009, we have a much higher proportion of ripe tannins and a lower acid level, with about normal to higher, but not over the top, sugar levels. This gives you a sweet, velvety wine with no rough edges.

Bear in mind that the tannin levels are VERY high, but you simply do not notice them. After tasting through 10-15 different wines, you begin to realize that there is a boatload of tannins in them, but they are not aggressive or harsh; the sensation is of melted chocolate in the mouth." -- Alex Gambal