Recently, we had Mary over for dinner to thank her for taking the
soil samples for us. My husband made a pan seared beef tenderloin and deglazed the pan to make a crimini mushroom sauce. We paired the tenderloin with this 1995 Domaine Maume Gevrey-Chambertin 1er Cru Lavaux St. Jacques. It is nearly 20 years old but the flavors were still holding together wonderfully. It was dark purple in color with cherry and raspberry notes, with a well balanced acidity.
My husband remembers that he purchased this wine on auction and we still have some left.
Here is an interesting online article I found about
Domaine Maume.
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