A Burgundy made from the César grape

I discovered the following wine at the Salon des Vignerons Indépendents a couple of years ago and bought a bottle:

2003 Domaine Félix, Bourgogne Côtes d'Auxerre, Cuvée Saint André.
Domain Félix & Fils in St.-Brix-le-Vineux
Winner of a gold medal at the Paris Agricultural Show in 2005
13.5% alc./vol

I opened this wine up for lunch.

Color: purplish red, still youthful
Nose: the most remarkable part of this wine - graham cracker, Port, possibly slightly oxidized, and reminded me somewhat of the better wines made from hybrids in NY State!
Taste: the Port-like, almost sweet character comes through on the palate, with a funky wildberry flavor and an distinctive tang. A wine that would never make you think of Burgundy!

Perhaps more unusual than good, but I'm glad to have had it.

Here's what Wikipedia has to say about César: http://en.wikipedia.org/wiki/C%C3%A9sar_%28grape%29

It is one of the grapes used to produce Irancy, although I do not know what the usual percentage is.

Best regards,
Alex R.

...and reminded me somewhat of the better wines made from hybrids in NY State!
Taste: the Port-like, almost sweet character comes through on the palate, with a funky wildberry flavor and an distinctive tang. A wine that would never make you think of Burgundy!...
Alex R.

Maybe if we grew it in NY State it would taste like Burgundy?

...hybrids..Port-like, almost sweet character comes through on the palate, with a funky wildberry flavor and an distinctive tang..

Sounds like the very definition of rustic indeed.

Interesting.

Glad you enjoyed it.