Does the premox phenomenon affect red Burgundies as well as whites?
I recently opened 2 bottles of Olivier Guyot 2010 Gevrey-Chambertin ?Les Champs?, a commune-level wine. The first was fine ? a very light wine both on the nose and in taste with very little PN character. The second bottle, bought at the same time and stored identically, had that distinctive stewed note that reds left out overnight exhibit and is probably in the early stage of oxidation. I will open the third bottle this w/e but even if it is OK, this wine has a poor QPR and doesn?t come close to Arlaud?s ?Roncevie?, which strangely has a lower classification.