Domaine Arlaud Chambolle Musigny 2005 newnew Brisket is typically slow-cooked to

Brisket is typically slow-cooked to break down the connective tissue and make it tender

Dicing the lamb leg exposes its rich marbling

An impressive specimen from Victoria

In the mouth

Frozen mince pork from Brazil

Domaine Arlaud Chambolle Musigny 2005 newnew Brisket is typically slow-cooked toLike its high toned, somewhat reduced Morey St. Denis sibling (which was less cooperative on the day I visited), the Arlauds 2005 Chambolle Musigny (from Les Bussieres) leads with tart black cherry and sage aromas. In the mouth, it exhibits juicy, dark berry fruits, florals, and abundant though relatively fine tannin, finishing with excellent clarity of fruit accented by faintly tart, bitter, and darkly meaty stony notes. RP 89