The 2006 Musigny from Jacques Prieur was tasted blind and performed admirably. It has a deep color and the fruit feels more black than red with tertiary notes, perhaps even that melted tar element that my predecessor David Schildknecht picked up on soon after its release. The palate is smooth and very silky in the mouth, the tannins having melted, sultry and perhaps tinctured with brettanomyces, through nothing to get too worried about. There is a lovely broad-shouldered, meaty finish that suggests this Musigny is now at its peak. What it lacks in pedigree it compensates for in something as banal as flavor.