A couple of tasting notes of two more reasonably priced Burgundies. The crémant was particularly good value, and while it no doubt lacks the complexity of good Champagne (I don’t drink enough Champagne to comment!), was very drinkable.
Colour: medium straw
Nose: strawberry, raspberry; beurre bosc pear, apricot, lemon. Waxy, honeyed, nougat. Pineapple?
Palate: strawberry, raspberry; beurre bosc pear, lemon, pineapple. Russet apples. Waxy, honeyed, nougat. Quite rich, but with linear, brisk acidity. Crunchy and fresh, but with some richness. Quite oxidative, I guess. Lots of persistent bead, overflowing when first opened. Maybe not as complex as some (bearing in mind that I’m an infrequent drinker of sparkling wines), but very nice. 12% alcohol. Seal: cork capsule.
DAY 2: left open overnight (& not properly sealed), now at (winter) room temperature (ie about 15°C). Still has some bead left, just. Rich, oxidative flavours are accentuated, eg mandarin, lemon marmalade, fleshy lemon, pineapple, russet apples, lemon curd. Still very nice, actually. Lovely, rich, oxidative style, run through with a lithe, persistent acidity.
Colour: translucent cherry
Nose: sour cherry, strawberry, pomegranate, cranberry. Balsamic vinegar. Tobacco, earthy, cigar box. Old oak. Green apple? Fresh, lively.
Palate: sour cherry, strawberry, pomegranate, cranberry, maybe plum. Balsamic vinegar? Tobacco, earthy, cigar box. Old oak. Green apple? Fresh, lithe, linear acidity; smooth, fine grained, moderate tannins, slightly drying. Fresh, lithe, but with some earthy complexity. Medium to light bodied, 13% alcohol. Seal: natural cork.
DAY 2: hasn’t really improved overnight. There’s still quite a lot of sour cherry, pomegranate, and some leathery earthiness, plus a touch of green apple (malic acid?) in the background. Better yesterday. Fresh, lithe, and linear. Pretty decent, but perhaps with a bit less complexity than you’d hope for a village level Burgundy?