Fresh red fruits, herbs, and beef bouillon notes on the nose of Serafin’s 2007 Gevrey-Chambertin translate into a subtly tart, saline, pungent palate impression of savory persistence. I would plan on enjoying this over the next 3-4 years. “In two thousand eight, the grapes had too much acid,” states Christian Serafin, “and in 2009, perhaps too much sugar,” he adds with a smile. Serafin says he had to perform a more rigorous de-leafing, green harvesting and triage in 2008 than in 2007. “It’s an awkward vintage for restaurants,” he points out about 2008, “because most of them sell the wines to be drunk young, and these wines will still not be very approachable at that stage.”Importer: Weygandt-Metzler, Unionville, PA; tel. (610) 486-0800