The 1997 vintage in Burgundy saw a rainy winter and a hot, dry spring, leading to a quick bloom in June. Despite a humid July, good weather arrived in mid-August, with warm, sunny early September days and mild nights. The harvest took place from September 12th to 19th, yielding wines described as surprising, with good tannins, and displaying the elegance characteristic of Pinot Noir. This Denis Mortet Gevrey Chambertin Combe du Dessus 1997 presents a deep ruby-red hue. On the nose, expect notes of black cherry, liquorice, and brown spices, with a sweet confiture undertone. The palate is suave and smooth, offering good texture and shape, culminating in a persistent finish with nicely integrated tannins. Another 1997 from Mortet, the Lavaux St. Jacques, showed ripe fruit backed by brûlée, with hints of minerals and oak, and a decent acidity, being approachable and very tasty. Food Pairing: This elegant red Burgundy pairs beautifully with classic French cuisine such as roasted duck, guinea fowl, or game birds. Its savoury and fruity profile also complements dishes featuring mushrooms, truffles, or a rich beef bourguignon. For an Eastern pairing, consider Cantonese roasted goose or a delicate Peking duck. Event Suggestions: This nearly three-decade-old Gevrey-Chambertin is ideal for a significant anniversary, a milestone birthday celebration, or a sophisticated dinner party where mature Burgundy is appreciated. It's a wine to be savoured and discussed. Serving Advice for this mature wine: Given its age, 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). 【Incredible quality and lavish texture from a Gevrey-Chambertin master.】