In slightly translucent purple with garnet red rim and sheer opaque core, the wine appears clear and shiny in the glass.
First of all, it must be mentioned that the name "royal jelly" in this case has nothing to do with bees and their nectar. It refers to the challenge of the year 2016 and is to be derived literally as "royal frost". Thanks to him, we have an extremely dense Bourgogne Rouge as its result.
This nose personifies the coffee cherry, from the fresh fruit to the dried peel to the roasted bean. There's also pomegranate juice and red apple, as well as sweet and sour peppers and tomato jam. The wine gets a spicy boost in the form of turmeric, lovage and mace.
On the palate, the 2016 "Gelée Royale" Bourgogne Rouge from Chandon de Briailles embodies the majestic richness of Burgundian high nobility in dapper, silky wafting yukata. Seeming almost well-behaved with the first sip, this wine enjoys being misleading. With a little air, namely, it celebrates lived expressionism of red-berry fruit on the palate. This is carried by finely honed, delicate tannin and supported by moderate acidity. Its long, clear finish oscillates aromatically between the freshness of a rhubarb meringue and the comfort of baked vegetables.
Food recommendations by Peter Müller:
- Grilled pumpkin with coriander-hazelnut pesto (vegetarian)
(Vegetables & Vegetarian, Cucurbits, Nuts (Nuts), Vegetarian dishes)
- Osso Bucco with fennel and rosemary potatoes
(meat, potato, spicy vegetables)
- Roasted goose breast with saffron and orange chicory
(poultry, goose (meat), leafy vegetables)
Chandon de Briailles, 1 Rue Soeur Goby, 21420 Savigny-Lès-Beaune / France, Organic certificate: FR-BIO-01