🏰 The 2004 vintage in Burgundy was a challenging one, often characterized by a 'green' streak due to cooler temperatures and some rot issues. However, top producers like Robert Groffier, with meticulous vineyard management, were able to craft wines that, despite the vintage's reputation, offer elegance and charm. Robert Groffier's Chambertin Clos de Bèze Grand Cru 2004 is noted for its nuanced nose of dark cherry, meat, licorice, faded rose, and earth. It is silky-sweet and thick for the vintage, with lovely mineral cut to the raspberry and rose petal flavors. The wine boasts very good fat, yet an impression of lightness and verve, finishing long, subtle, and stony with captivating juicy character. Some notes mention a spicy, earthy, gamy nose of musky red fruit with distinct underbrush notes, leading to rich, sweet, mouth-coating flavors and a strikingly long finish. While some 'greenness' from the vintage may be apparent, it often integrates into an elegant, feminine style. 【A surprisingly elegant and complex Grand Cru from a challenging vintage, showcasing the producer's skill】. 🍴 This mature Grand Cru Burgundy is best paired with refined dishes that complement its evolving complexities. Think roasted duck with cherry sauce, pan-seared foie gras, truffle-infused poultry, or delicate game birds like pheasant. It also pairs well with earthy mushroom dishes and aged, mild cheeses. For an Eastern pairing, consider a refined Cantonese roast duck or a delicate braised pigeon. 🥂 The Chambertin Clos de Bèze Grand Cru 2004 is drinking perfectly now, offering a classic and feminine Burgundy experience. It's ideal for a connoisseur's tasting, a significant anniversary, or a very special dinner. Serve at a cool cellar temperature (around 15-16°C) and consider a gentle decant for 30-60 minutes to allow it to fully express itself, being mindful of the older cork and capsule.