The 1993 Denis Mortet Gevrey Chambertin Lavaux St Jacques 1er Cru holds a special place as the inaugural vintage of this wine from the domaine, which Denis Mortet himself founded in 1991. The 1993s from Mortet were noted for being among the darkest-coloured wines he produced, initially capable of 6-10 years of cellaring. While some Gevrey-Chambertin wines from this vintage showed severe tannins, the Lavaux St.-Jacques was praised for having more 'stuffing and ripeness' and a longer finish. This wine offers an extremely pretty nose, showcasing the natural coolness of Lavaut with completely secondary (but no tertiary) aromas. Expect excellent complexity with plenty of earth and stone nuances. The palate follows with detailed, pure, and vibrant middle-weight flavours, culminating in a long, sappy, and utterly delicious finish. A slight hint of dryness can disappear with appropriate food. The palate also reveals a good blend of red and black fruit with a touch of smokiness, and while tannins can be a bit coarse, it's definitely enjoyable now. Food Pairing: Given its complex earthy and stone nuances, this mature Burgundy pairs wonderfully with roasted game, such as venison or wild boar, as well as rich mushroom dishes or truffle-infused pasta. The wine's structure also stands up to slow-cooked beef or lamb. For an Asian twist, consider a braised duck with dried mushrooms or a rich, savoury stew. Event Suggestions: Described as having 'reached its peak' and being 'right in its window,' this 1993 Lavaux St Jacques is perfect for immediate enjoyment. It's an ideal choice for a connoisseur's tasting, a celebratory meal with fellow wine lovers, or a special occasion that calls for a perfectly mature and expressive Burgundy. Serving Advice for this mature wine: Stand the bottle upright for at least 24-48 hours before serving to allow any sediment to settle. Use a two-pronged cork puller or a Durand to carefully extract the potentially fragile cork. Decant gently and just before serving, only if necessary to separate from sediment, as very old wines can fade quickly with excessive air exposure. Serve at a cool cellar temperature, around 16-18°C (60-64°F). 【The inaugural vintage of this esteemed 1er Cru from a legendary Gevrey-Chambertin producer.】