Year-End Holiday of 2020

originally posted by Rahsaan:
Continuing the festive holiday weekend, last night was a gorgeous bottle of 2005 Simon Bize Savigny Aux Vergelesses. Maybe those of you with glacial cellars will wait longer. But this is one of the bottles I've owned the longest and it's made two interstate moves with me. Not sure if that advanced it, but it was in a perfect zone last night, for my tastes.

Waves and layers of that rich 2005 fruit, but the tannins and the structure are nicely resolved and harmonious. A lovely drink of rich vibrant and mineral Burgundy. I have one more bottle that will get opened in the upcoming months. The promise of aging was fulfilled!

Now will take a break for a few days and soon enough comes the next holiday!
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Thanks for the note on this. I have a lone bottle of this wine and I have been trying to figure out when to open it.
 
originally posted by Michael Lewis:
originally posted by Rahsaan:
Continuing the festive holiday weekend, last night was a gorgeous bottle of 2005 Simon Bize Savigny Aux Vergelesses...
Click to expand...

Thanks for the note on this. I have a lone bottle of this wine and I have been trying to figure out when to open it.
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Ha!

As I said, 05 Bize Vergelesses that has never moved from ice-cold storage probably would show more backwards. I don't detect any outright 'heat damage' or compromised flavors.

But, there are a few wines I have had this long, and 05 ESJ Bassetti is another. I noticed that my bottles of 05 Bassetti that have been with me the longest and made the two interstate moves show more generous and delicious than the ones I bought from his library release in the past few years, which still taste backwards.

Alas I didn't buy any 05 Bize Vergelesses directly from the domaine as a comparison to this bottle.

So, the typical TN that may or may not have any use for anyone else!
 
A collaborative in-house dinner worked well on New Year's Eve.

Leflaive Auxey-Duresses '18 -- Not as much style/flair as I might have expected but very serviceable with foie gras on toast and smoked salmon.

Alain Graillot Crozes-Hermitage '90 -- Nicely within its drinking window and a nice pairing with Alsatian onion tart, then leading into stuffed pork loin, truffle-mashed potatoes, and green beans.

Dominique Laurent Charmes-Chambertin Grand Cru '99 -- Excellent if not outstanding showing with no quibbles whatsoever. Worked well with last of stuffed pork loin dish then carried over to pastry-wrapped Brie with apricots.

Chateau Suduiraut Sauterne '88 -- On its game and just the right complement for apple cobbler with creme anglaise.

. . . . . Pete
 
originally posted by Rahsaan:
originally posted by Michael Lewis:
originally posted by Rahsaan:
Continuing the festive holiday weekend, last night was a gorgeous bottle of 2005 Simon Bize Savigny Aux Vergelesses...
Click to expand...

Thanks for the note on this. I have a lone bottle of this wine and I have been trying to figure out when to open it.
Click to expand...

Ha!

As I said, 05 Bize Vergelesses that has never moved from ice-cold storage probably would show more backwards. I don't detect any outright 'heat damage' or compromised flavors.

But, there are a few wines I have had this long, and 05 ESJ Bassetti is another. I noticed that my bottles of 05 Bassetti that have been with me the longest and made the two interstate moves show more generous and delicious than the ones I bought from his library release in the past few years, which still taste backwards.

Alas I didn't buy any 05 Bize Vergelesses directly from the domaine as a comparison to this bottle.

So, the typical TN that may or may not have any use for anyone else!
Click to expand...

Pushing my luck, last night I opened 2005 d'Angerville Volnay 1er cru. I bought it the same time as the Bize and it's been through the same number of interstate moves. But, it still wants more time to sleep!

It was not fiercely closed down or anything, and there was pleasure in the deep 05 fruit that is moving towards harmony. Especially with dinner. But there was more firm muscular acid definition that could evolve a bit more into harmonious silk for my tastes. Save the next bottle!
 
originally posted by Rahsaan:
Pushing my luck, last night I opened 2005 d'Angerville Volnay 1er cru. I bought it the same time as the Bize and it's been through the same number of interstate moves. But, it still wants more time to sleep!

It was not fiercely closed down or anything, and there was pleasure in the deep 05 fruit that is moving towards harmony. Especially with dinner. But there was more firm muscular acid definition that could evolve a bit more into harmonious silk for my tastes. Save the next bottle!
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was 2006 the first vintage when they switched to a 10-year barrel rotation, or did this already take place by the time the 05s were made? Perhaps someone here remembers.
 
I do not know the answer, but that's a fascinating question considering that I've yet to have a 2006 d'Angerville that did not make me gag. I always assumed it was the GMT problem in 2006 in certain communes, but perhaps it is something else entirely...
 
Gilman says (issue 55) that the 2006 was made in the 10-year rotation style (meaning, more 1-, 2-, and 3-year old barrels than previously, when the old wood would have been 30-40 years old). He did not say when the new style was begun.
 
originally posted by Michael Lewis:
...I've yet to have a 2006 d'Angerville that did not make me gag...
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You might have a more evolved/gag-prone palate, but I remember enjoying several bottles of 2006 Volnay 1er in 2008. The fruit was gorgeous and it was part of our wedding celebration, so the memory (of joy) is distinct!
 
originally posted by Rahsaan:
originally posted by Michael Lewis:
...I've yet to have a 2006 d'Angerville that did not make me gag...
Click to expand...

You might have a more evolved/gag-prone palate, but I remember enjoying several bottles of 2006 Volnay 1er in 2008. The fruit was gorgeous and it was part of our wedding celebration, so the memory (of joy) is distinct!
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Of course, that is an exceptional circumstance and a wonderful memory. I will always have a soft spot for Foillard Cote du Py for the same reason.

I found myself to be particularly sensitive to the GMT rot in certain 2006s in Burgundy, or at least that is what I thought I was tasting. I've heard that people have different thresholds for perception of GMT, like for TCA. D'Angerville presented the biggest issue of the producers that I would normally be interested in buying or drinking. I can't recall if I ever tried the Volnay 1er cru from 2006, but I had concerns with all of the single vineyard wines I tried. For me, it manifested as a dirty dishwater taste with an extreme astringency on the palate.
 
Rahsaan is correct about the acronym. It's a type of rot that is hard to spot when picking and sorting because it forms under the skin of the grape. A number of wines from Volnay and, in my experience, Chambolle had this issue in 2006. People say Gevrey was severely affected as well, but I did not notice that as much. Less of an issue in other communes, it seems.
 
originally posted by Michael Lewis:
Rahsaan is correct about the acronym. It's a type of rot that is hard to spot when picking and sorting because it forms under the skin of the grape. A number of wines from Volnay and, in my experience, Chambolle had this issue in 2006. People say Gevrey was severely affected as well, but I did not notice that as much. Less of an issue in other communes, it seems.
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I haven't had many 2006 Burgundies and don't have any left in my cellar. Everything I have a record of consuming was Mugneret-Gibourg (excellent), Pavelot (good) and S. Esmonin (good). Nothing from Volnay, so I can't comment. The Pavelot were Savigny and Pernand and were good, but not great examples. The Mugneret were all Vosne or Clos Vougeot and were very good to excellent (CV) but no Chambolle.
 
I just checked and the 2006 Burgundies I bought were a couple of Michel Ecard's Savigny-les-Beaunes and they have measured up nicely at their price point.

. . . . . Pete
 
originally posted by Jeff Grossman:
Gilman says (issue 55) that the 2006 was made in the 10-year rotation style (meaning, more 1-, 2-, and 3-year old barrels than previously, when the old wood would have been 30-40 years old). He did not say when the new style was begun.
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I tasted the 06s from barrel, but that was my first visit in years, so I could not place it in context. This is from memory, so could be totally false - there seemed to be a new winemaker that year who arrived from Ambroise(?????), but we could not determine whether the new rotation coincided with his arrival. Wild guess Guillaume started doing that earlier. Funny thing is that we asked, after tasting the first few wines, whether the percentage of new barrels had changed. The answer, a "no," was absolutely truthful. We just asked the wrong question :-)
 
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