A 2006 Burgundy measured up

[Peter Creasey]

Domaine Michel Ecard Savigny-lès-Beaune Les Gravains 1er Cru '06 - Pleasing bouquet with some complexity, spice, light to medium profile, core of fruits holding together, silky/delicate mouthfeel, evolved tannins, nice roundness, nuances of earth for some complexity. Not going anywhere up or down. [VG - E]

Good accompaniment with braised ox tails w/scallions/carrots/potatoes/green peas, then aged Gouda cheese, pear, chocolate/almond (Almond Roca) cookie.

. . . . . Pete

 

[Jeff Grossman]

Nice report, Pete. I am a fan of 06 Burgundy: it's not the greatest thing since canned beer but it always elicits "pleasing", "silky", "nice".

 

[Peter Creasey]

That's interesting. I pulled this bottle after reading some negative comments a few days ago on the 2006 Burgundies in some other thread here (that I couldn't find).

This bottling of course can't singly offset general vintage reviews, but, nonetheless, did measure up nicely.

. . . . . . Pete

 

[Jeff Grossman]

Oh, yes, people pick on '06 as low acid and restaurant vintage. And it is a little low-acid in contrast to '07. But it has nice ripeness, structure, and balance. I don't need or like outsized Burgundy.

 

[Jay Miller]

originally posted by Peter Creasey:

That's interesting. I pulled this bottle after reading some negative comments a few days ago on the 2006 Burgundies in some other thread here (that I couldn't find).

This bottling of course can't singly offset general vintage reviews, but, nonetheless, did measure up nicely.

. . . . . . Pete

My understanding is that the '06 problem was pretty Volnay-specific.

And conversely NSG was spectacular in that vintage.

 

[Peter Creasey]

Jay, ah, that makes sense.

Thanks for the clarification.

. . . . . Pete

 

[Pavel Tchichikov]

originally posted by Jay Miller:
And conversely NSG was spectacular in that vintage.

can only speak for a couple of chevillons lately (chaignots, cailles) and they are superb, particularly for this bored

 

[MLipton]

originally posted by Pavel Tchichikov:

originally posted by Jay Miller:
And conversely NSG was spectacular in that vintage.

can only speak for a couple of chevillons lately (chaignots, cailles) and they are superb, particularly for this bored

Most excellent! I have the Chaignots in the batcave. Jean has impressed on me the importance of occasionally uncorking a cellar treasure during our self-quarantine. I responded by opening a ‘99 Roumier Clos de la Bussiere (my last Roumier) and now she’s arguing for more aged Burgundy.

Mark Lipton

 

[Jayson Cohen]

originally posted by MLipton:

originally posted by Pavel Tchichikov:

originally posted by Jay Miller:
And conversely NSG was spectacular in that vintage.

can only speak for a couple of chevillons lately (chaignots, cailles) and they are superb, particularly for this bored

Most excellent! I have the Chaignots in the batcave. Jean has impressed on me the importance of occasionally uncorking a cellar treasure during our self-quarantine. I responded by opening a ‘99 Roumier Clos de la Bussiere (my last Roumier) and now she’s arguing for more aged Burgundy.

Mark Lipton

To pile on, I only bought one bottle of 2006 red Burgundy, the aforementioned Caille. We are all blessed.

On Roumier I’m down to very few, but if you and Jean want to come visit, post-apocalypse, I’m sure I and others could tickle your fancy.

 

[Peter Creasey]

originally posted by MLipton: she’s arguing for more aged Burgundy.

Mark, Bravo! Either you have trained her well or she has consummate tastes.

. . . . . Pete

 

[Jim Hanlon]

For my palate, the three vintages of the last 20 years that have drunk best over the last couple years are 2001, 2006, and 2011 (although there are some lousy 11s). That's not to say these are the three best vintages, of course.

 

[Peter Creasey]

originally posted by Jim Hanlon: For my palate, the three vintages of the last 20 years that have drunk best over the last couple years are 2001, 2006, and 2011

Jim, quite interesting. Looking at my inventory going back 20 years, the vintages that stick out in my mind are 2005, 2012, and 2015; HOWEVER, I'm not prepared to claim these three are my favorite. The past 20 years in Burgundy have produced numerous quality vintages (to the extent that one can generalize).

. . . . . Pete

 

[Pavel Tchichikov]

originally posted by Jim Hanlon:
For my palate, the three vintages of the last 20 years that have drunk best over the last couple years are 2001, 2006, and 2011 (although there are some lousy 11s). That's not to say these are the three best vintages, of course.

I love reading reports like this. There is no question all three vintages have issues, sometimes (if you pick the wrong wine or appellation) significant, but all three have provided great drinking experiences, and have certainly tickled the little grey cells.

 

[Jim Hanlon]

originally posted by Pavel Tchichikov:

originally posted by Jim Hanlon:
For my palate, the three vintages of the last 20 years that have drunk best over the last couple years are 2001, 2006, and 2011 (although there are some lousy 11s). That's not to say these are the three best vintages, of course.

I love reading reports like this. There is no question all three vintages have issues, sometimes (if you pick the wrong wine or appellation) significant, but all three have provided great drinking experiences, and have certainly tickled the little grey cells.

Yeah, timing is so important because I can't think of another wine that can clamp down so hard as red Burgundy. Closed wines can taste entirely like the barrel, or just be acid, or.... I don't think these are the three best recent vintages. I'd rather cellar 2010 or 2014, for example. But I also buy 2011s to drink when I see them at good prices, which is relatively frequently, although less so as we move away from that vintage.

To those who subscribe to View from the Cellar, I recommend John Gilman's essay this month on value in red Burgundy. Much will be old news to this bored, but everyone will learn something.

 

[Michael Lewis]

I have also had a lot of enjoyable 2013s in the last few years, although my most recent experiences anecdotally suggest that the primary fruit is fading a bit and the wines are closing down, so they aren't quite as fun for the moment. There is a lot to be said for so-called "restaurant vintages".

 

[Jeff Grossman]

originally posted by Michael Lewis:
There is a lot to be said for so-called "restaurant vintages".

This is so true. Where's that Florida Jim fellow with his tagline?

 

[Florida Jim]

originally posted by Jeff Grossman:

originally posted by Michael Lewis:
There is a lot to be said for so-called "restaurant vintages".

This is so true. Where's that Florida Jim fellow with his tagline?

My wife says I’m better if I’m quiet. Seems reasonable . . .

 

[MLipton]

originally posted by Pavel Tchichikov:

originally posted by Jim Hanlon:
For my palate, the three vintages of the last 20 years that have drunk best over the last couple years are 2001, 2006, and 2011 (although there are some lousy 11s). That's not to say these are the three best vintages, of course.

I love reading reports like this. There is no question all three vintages have issues, sometimes (if you pick the wrong wine or appellation) significant, but all three have provided great drinking experiences, and have certainly tickled the little grey cells.

One thing I’ve noted for years is my proclivity for even-yeared vintages in Burgundy and Chablis. Conversely, the years ending in 5 have been “solar” years producing wines of greater extract and structure. 2018 breaks with the mold (as did ‘17 in Chablis) but with global climate change(TM) maybe every year will be a solar year.

Mark Lipton

 

[Pavel Tchichikov]

originally posted by Jim Hanlon:
Yeah, timing is so important because I can't think of another wine that can clamp down so hard as red Burgundy. Closed wines can taste entirely like the barrel, or just be acid, or....

or rbar-ed (reduced beyond all recognition)

 

[Pavel Tchichikov]

originally posted by Michael Lewis:
I have also had a lot of enjoyable 2013s in the last few years, although my most recent experiences anecdotally suggest that the primary fruit is fading a bit and the wines are closing down, so they aren't quite as fun for the moment. There is a lot to be said for so-called "restaurant vintages".

you must have caught them earlier than I did, because that's one vintage ('12 is the other) that bitch-slapped me so hard that I simply banned every bottle from near-term drinking stash. Including bourgogne and hautes-cotes. Actually, I should rephrase: *especially* bourgogne and hautes-cotes.

Bingeing on 2014 (reds only) and 2017 (whites and reds) whenever possible. This is highly unusual for me, as I typically lose interest in a new vintage a few months after release. I guess global warming is catching up with me. I think both will age great, but they are so freaking complete, despite all that dominant youthful fruit.