2000 Robert Chevillon "Les Vaucrains" plus Braised Short Ribs

After having braised short ribs a few times recently. I decided to try to make them myself.  I followed Daniel Boulud's recipe that seems to be the benchmark, although Kelly wanted me to try Asian style.  In the puree I substituted cauliflower for celery root since I couldn't find any here in Springfield, MO.  It turned out very well that way though.  One key:  BUY GREAT SHORT RIBS.

I have tasted a number of Chevillon Burgundy's this year, including the 2000 "Les St. Georges" and the 2000 "Pruliers".  Vaucrains is supposed to usually be the biggest most brooding of Chevillon's wines.  This 2000 easily out classed and out sexed the other 2000s I have had.  Nice, very round flavors of cherry and blueberry and an attractive creamy character.  Some sandalwood and cinnamon were present on the nose.  Very soft, well integrated tannins.  The thing that separates a Burgundy like this from many well made "New World" pinots is this slight restraint in the wine.  It easily gives a lot but there is something else there.  Not at all unpleasant but more intriguing.  This wine is peaking right now.