Anyone try their 2002 Chambolle-M's or Corton's?

K

Karen Goetz

Karen Goetz
I'm salivating looking at 2002 Corton GC (Guillemot) and Ch-Musigny 'Les Charmes' (Bertheau) in the house after removing from cellar...

Have you tried any of your 2002 bottles from these appellations lately?
 
Perhaps not very helpful but the Bertheau Ch-Musigny 1er Cru 2009 have been drinking beautifully (I've emptied my two lone bottles this winter).
 
I have had VERY good luck with all my 2002 samplings and expect you will likewise.

Let us know how it goes.

. . . . . . Pete
 
It's a vintage that in my experience in general have been enjoyable all the way, and which I should have bought more of. This in contrast to all the "great" vintages that are almost impossible to catch in their glorious prime.
 
I have drunk a lot of 02s over the years but nothing from chambolle or corton since a corked CdB Corton Bressandes three years ago. The last 02 chambolle was in March 2017 and it was a very tight Mugnier Fuees. I did drink a beautiful M-G Echezeaux a couple of weeks ago that was in anoerfect place and a Cathiard Malconsorts at the end of 2020 that was too cold (dining outside at a restaurant in late December will do that) and didn’t show much until the next day when the last quarter of the bottle was spectacular.

Bertheau made great 02s and i bought the entire lineup above the village wine. You will enjoy the Charmes.
 
2002 Bertheau Charmes was excellent 2 years ago. Really delicious.

My note on 2002 Maurice Ecard SLB Serpentieres from 2 nights ago:

***
A beautiful bottle of this wine.

I decanted carefully, leaving a good inch of wine with fine sediment at the bottom of the bottle. Two of us started drinking about 2 hours later, and it was going strong when finished 5 hours after that.

Cherry, milk chocolate, hints of mustard seed aromatics are woven together by hits of tangy acids that I might call mineral and accented by an occasional burst of sous bois and bake shop aromas. The mouthfeel, especially with plenty of air, is remarkably velvety, and the tannins have that melted integrated feel.

Such a pleasure to drink this bottle at what I would consider peak. I would rather have this now and over the next five years I think than let it evolve into older age although on its balance and clear stability to air last night, it will age well.
***

2002 Chevillon and Mugneret-Gibourg Premier Crus have been fabulous for a few years now. Highlights for me have been Chevillon NSG Cailles and Vaucrains and M-G Chambolle Feusellottes.
 
I truly do not understand (what to me is) this prissiness about getting rid of (fine) sediment. But to each his own, I guess, but while it might be an exaggeration to say that it's like preferring to have sex through a hole in a bedsheet, it's certainly akin to preferring your orange juice without pulp.
 
originally posted by Oswaldo Costa:
I truly do not understand (what to me is) this prissiness about getting rid of (fine) sediment. But to each his own, I guess, but while it might be an exaggeration to say that it's like preferring to have sex through a hole in a bedsheet, it's certainly akin to preferring your orange juice without pulp.
Click to expand...

Now who’s the one being a bit prissy here?

Honestly, night and day to me. No brainer.

And BTW I like OJ both with and without pulp. But the analogy makes no sense to me.
 
Oswaldo,

Do you actually enjoy drinking the sediment with the wine? An odd taste, I think, but really this comes under the category of a chacun son gout (with added accent marks if that is to your taste)>
 
originally posted by Jonathan Loesberg:
Oswaldo,

Do you actually enjoy drinking the sediment with the wine? An odd taste, I think, but really this comes under the category of a chacun son gout (with added accent marks if that is to your taste)>
Click to expand...

When there are actual dregs I leave them in the bottle or try to keep them out with a thimble-shaped wire mesh designed for this, but if it's sediment fine enough to go through the filter, I have zero problem with it. I find it an integral part of the experience for one who prefers their wine made by producers who, as a matter of principle, don't fine or filter. It seems to me the height of anal retentiveness to seek to avoid fine sediment for the sake (I presume) of a crystal clear appearance in the glass.
 
originally posted by Jeff Grossman:
originally posted by Jonathan Loesberg:
I like spreading port sediment on steaks before grilling them.
Click to expand...
What an interesting idea. I suppose, with all that sugar, it caramelizes into a crust very nicely.
Click to expand...

Yes. It doesn't taste sweet, or rather the sweetness binds wth the flavor of the steak.
 
I continue to find most 02s rather disappointing, but as always it's a question of what one opens. Recently a Follin-Arbelet Corton Bressandes was really dull and a Bize Savigny Fourneaux brilliant. On the whole they need time to become interesting, I think, even at the best addresses.
 
You must log in or register to reply here.
Back
Top