originally posted by Jonathan Loesberg:
originally posted by Jayson Cohen:
originally posted by Jonathan Loesberg:
I also consider myself highly oak intolerant. And I also don't get oak on Baudry. I also know, by reading their website, that I am wrong about the Croix Boissée and, though less so, also about the Grezeaux and moreso about the Clos Guillot. These things happen. I was astonished to learn that Sociando Mallet finishes its wine largely in new oak. Evidently I am only oak intolerant when I am and not when I am not.
I suspect the oak treatment causing a certain *green* or at least off-putting, clumsy astringency I get typically is the main reason I don’t often like Sociando. I used to have a similar reaction to 1990s Groffier that put me off that house in Burgundy.
I have always assumed the green in Sociando Mallet to come from pyrazine, where it usually comes from. But you seem to be using green for "astringency, so maybe we are not talking about the same thing. I'm sure you've tasted SC when it is 20 or older. Do you still get the astringency?
