Red Burgundy for Mother’s Day: which one is best to drink now? Paired with Mushrooms on Cauliflower Steak and Cauliflower Croquettes

Hi,

Looking for some advice as I’m not an expert on burgundies. For a Mother’s Day meal, based on Mushrooms on a Cauliflower Steak & Cauliflower Croquettes (something like this https://beaufood.nl/gebakken-bloemkoolsteak-paddenstoelensaus/ and this https://www.queenofmykitchen.com/cauliflower-puffs/ for those interested in vegetarian dishes).

So Mushroom-focused and a festive occassion, that calls for a red Burgundy.

My options are the following:

* Domaine Marquis d’Angerville Volnay Champans 1er Cru 2005 Volnay 1er Cru ‘Champans’
* Domaine Georges Mugneret-Gibourg Chambolle-Musigny 1er Cru ‘Les Feusselottes’ 2005 Chambolle-Musigny 1er Cru ‘Les Feusselottes’
* Domaine G. Roumier Chambolle-Musigny 1er Cru ‘Les Cras’ 2005 Chambolle-Musigny 1er Cru ‘Les Cras’
* Domaine Sylvain Cathiard Nuits-Saint-Georges 1er Cru ‘Aux Murgers’ 2006 Nuits-Saint-Georges 1er Cru ‘Aux Murgers’
* Domaine Sylvain Cathiard Vosne-Romanée 1er Cru ‘Aux Malconsorts’ 2008 Vosne-Romanée 1er Cru ‘Malconsorts’
* Domaine Denis Mortet Clos de Vougeot Grand Cru 2008 Clos Vougeot Grand Cru

Which one would you recommend? In terms of suitability to the dish and readiness in term of age.

If I had to pick, I’d think the Domaine Sylvain Cathiard Nuits-Saint-Georges 1er Cru ‘Aux Murgers’ 2006, the Domaine Sylvain Cathiard Vosne-Romanée 1er Cru ‘Aux Malconsorts’ 2008 or Domaine Marquis d’Angerville Volnay Champans 1er Cru 2005 Volnay 1er Cru ‘Champans’ (in that order) are best suited. But this is a bit guess work.