TN: 1993 AuxeyDuresses

I asked about this wine here at afw about two weeks ago and got some helpful and interesting replies. I opened it tonight and here are my notes, such as they are.

1993 Auxey-Duresses 1er Cru, Michel Prunier. I let the bottle stand for two weeks undisturbed, opened about half hour before dinner. The cork was dry and came out in two pieces, which caused me some concern. But the wine was in fine shape so I needn't have worried. The color was light brick red. Nose was a bit closed at first but after only a few minutes began to reveal fresh and dried cherry, violets and slight peat. Palate very similar but with more funk, like mushroom and forest floor. Towards the end of the meal, the fruit opened even more although it never became more than delicate. The earthiness also developed, into something that almost got into mildew territory, but not so much as to become unpleasant. Acidity was very good, not excessive at all, and tannins were soft. I'm sure oak came into play, but it was so well integrated that ther was nothing I could identify as an "oak" flavor, except maybe a whisper of caramel. An altogether happy outcome as far as I'm concerned. Even non wine-geek friends remarked on the great wine. It went perfectly with a meal of lamb meatballs browned in olive oil and braised in chardonnay; crimini mushrooms sauteed with eggplant; herbed linguini; and salad of young greens, sweet peppers and roasted beets. All shared with family and friends who helped my wife and me celebrate our thirtieth anniversary. There is still a bit of wine left, so I will check on its development over the next day or so.