Posted by: tomciocco | November 5, 2010


Just a few months back I posted a piece about  Bourgogne Passetoutgrain, so as to avoid multiple glaring redundancies, I refer you to that post for most of the whats and whys of Burgundy’s “kitchen sink” red wine…

I couldn’t track down the precise blend of grapes that were squashed to make this wine, but considering that Passetoutgrain is a field blend, EXACTLY what went into this cuvee` may not even be known with any precision, but this wine from Dom. Sylvain Pataille in Marsannay definitely exhibits lots of the strawberry and black cherry fruit and a certain balance of generous “savory” flavors and freshness for which this village is known. And since the fruit that went into this wine is sourced from a vineyard planted way back in 1934, and from the old vines fruit, the wine derives an expressiveness and depth that is not often seen in a humble Passetoutgrain.

 It was chilly, windy, and rained all day today, so to meet the blowing damp head on, I took a  French-ish and maximally “comfort”-oriented road, and made a basic cream of mushroom soup (no pic.), and then an herb-rubbed and stuffed roasted chicken with a quick wine gravy, roasted potatoes, and by special request from Jen, braised Brussel sprouts. 

Domaine Sylvain Pataille Bourgogne Passetoutgrain 2007

Glowing transparent dark ruby color. The nose is a complex melange of wood smoke, cherry and raspberry fruit notes, brine, sap, and delicate aromas of roasted nuts and Chinese 5 spice. The palate is medium bodied but smooth and broad, with supple yet juicy cherry and strawberry fruit, and sublte flavors of violet and rosewater; it finishes  with a softly sculpted and clean complexity.


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