🏰news | features + short tasting note IN ENGLISH 【A rare and gracefully maturing Premier Cru, the 1993 Mongeard Mugneret Vosne Romanee Les Orveaux offers a profound glimpse into a vintage that, despite early challenges, produced powerful and concentrated reds built for aging.】 The 1993 vintage for 布根地 was a great success for reds, despite a difficult growing season with heavy rainfall and mildew in late spring/early summer. A hot and dry August caused grapes to ripen well and thicken their skins. The reds turned out very successfully: rich and well-balanced, with thick skins preventing dilution. The reds are powerful and concentrated with a firm backbone of ripe tannins. Expect a very exuberant nose of truffle, dark soil, various Vosne spices, soy sauce, and incense with dark Pinot fruit. The wine drinks younger than expected, with more extraction. It highlights scents of cherries, strawberries, and woodland undergrowth in an elegant combination of fruits and spices. Notes of vanilla, blueberry, blackberry, a touch of smoke, and forest floor. 🍴 Chinese Cantonese food pairing various types of suggestion east or west corresponding to wine cost IN ENGLISH This Vosne Romanee 1er Cru is an excellent match for good-quality poultry like roasted squab, patiently oven-roasted lamb, roast feathered game, or a thick cut of lean, firm-textured beef. It also pairs well with liver, kidney, game birds, braised lamb, or intensely-flavored cheeses like Epoisses. 🥂 fit for event suggestion IN ENGLISH Ideal for a significant anniversary, a special family gathering, or a contemplative evening for a true Burgundy aficionado. This wine offers a unique opportunity to experience a mature and complex expression of Vosne Romanee. For this 1993 vintage, expect a wine that has developed complex tertiary aromas and a very soft, integrated tannin structure. It's highly recommended to stand the bottle upright for several days before opening to allow any sediment to settle. Decanting for a short period (15-30 minutes) can help the wine breathe, but be cautious not to over-aerate, as very old wines can fade quickly. Serve at 16-18°C (60-64°F). Be prepared for a fragile cork and consider using an Ah-So opener or a Durand.