Recent content by Brézème

I tend to agree on '24 briord at this stage, BUT... '24 Pepière is insanely good, one of the best ever for my taste. Knowing Gwen and Rémi, the chance that Briord won't be, one day, up to the long history of excellence of this wine, is close to zero. So I packed my cellar with bottles and...

for the record, Les Bottes Rouges is a partnership between energetic and brilliant Florien Kleine Snuverink and Jean-Baptiste

Salut Everett! Glad to see '99 is still doing fine! Cheers and amitiés.

Jean Claude Chanudet (Domaine Chamonard) and Marie Lapierre are not owners of Cambon anymore. Chateau Cambon has been sold in 2020 to some investors.

For those who are looking for Tressalier, go for Terre de Roa's one : Tresse à lier from St Pourçain Loren's father was Bruno Debize's grape provider.

I guess that like most of the great artisans, JPB found his own way thru techniques and practises in order to reach his esthetic goals. Winemaking practices are just means in capable artisan hands. Let's take Chamonard wines. They hardly show any "typical" carbonic profile even young. They...

JPB is by no mean a Burgundian. I can hardly think of someone who would be a better archetype of a Beaujolais man. He is 100% made of Beaujolais culture. He breathes the Beaujolais spirit, whatever his winemaking is. Winemaking is not really the point here. Culture is. And therefore intentions...

I am not journalist, but some random transactions I heard of(either buyer or seller) : - Chateau de la Chaize (150 ha, Brouilly , Cotes de Brouilly, Fleurie, Morgon,...), Very much in Anita's style, same consultants - Domaine Rolet (60ha, Arbois), - Chandon de Briailles (Domaine des Moriers...

Not so much on the southern limestone terroirs

Claude, I am not sure that you are fully aware of what is going on in Beaujolais (or Jura BTW) with the recent real estate transactions. Burgundy is buying out Beaujolais at a fairly quick pace. Around 40% of the northern crus (except Régnié...) are now in Burgundian hands(about the same thing...

Systematic destemming, extraction enzymes, selected yeasts, gum arabic, AF temperature management, pH and TA corrections, polyphenols and tannins adjustements, micro-oxygenation,...

I don't think I tasted this wine specificaly, and Lafarge passetoutgrain is mostly for 70 years old Pinot noir vines, and is definively not the Passetoutgrain I had in mind... Any occasion I have to drink Lafarge Burgundies is pure joy for me. The Lafarge Vial leave me puzzled. And every time I...

Not at all. They are made "à la bourguignonne", therefore manipulated from a Bojo perspective. And taste like a rather ordinary Passetoutgrain. Absolutely soulless, and not showing even a touch of the Beaujolais terroir. From a guy that has been enjoying Lafarge Volnays, beyond rationality, for...

In french, EU regulation for conventional wines Fermentation levures* écorces de levures* lies fraiches* bactéries lactiques Nutrition des levures phosphate diammonique thiamine autolysat de levures levures inactivées sulfate d'ammonium bisulfite d'ammonium Stabilisation / Conservation...

French enology consultants are trained as food processing engineers. No oak and no more outrageous practices are just new parameters in their procedures. Grape is only one ingredient in the process.