2019 Burgundy

K

Keith Levenberg

Keith Levenberg
Surely the latest vintage of the century deserves its own thread?

I've just opened my first!

Albert Morot 2019 Beaune Teurons

Some CO2, but light enough you can get away with sloshing it around instead of shaking it out. Softly aromatic with fresh berries and a little bit of anisette. Both the oak and the tannin are very well integrated in this. The last vintage before this I have a note on is 2012 and I found it very oaky with gritty tannin and purply fruit. This one is way more civilized in each department - snappy red fruit polishing down the tannins but it's supported by enough structure to give it a robust feel. Some gravel and smoke on the back end. $50 at Bassin's which makes it one of the rare Burgundies not obscenely outrunning the inflation rate. I'd buy more but I already have an excessive supply of Beaune, Savigny, Pernand, etc. 1er crus so my focus is elsewhere - but those wee younglings who think a hundred bucks is a totally normal entry price for Burgundy should check this out, I don't think $50 can take you much further.
 
I only have one question, which I pose with the disclaimer that I rather like Geoffroy personally, having visited a couple of times and having been exposed - through an accidental ITB connection - to several vintages in unlimited quantities: how DO you tell the difference between 2019 and 2012, other than a casual passage of time?
 
Ian, they do well over time but are also enjoyable early on. Their relatively low price point makes it reasonable to try them a bit earlier than one might expect their prime drinking window to be.

. . . . . . Pete
 
originally posted by Pavel Tchichikov:
how DO you tell the difference between 2019 and 2012, other than a casual passage of time?
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Is this a question about 2019 and 2012 as vintages or in the abstract? Trying to figure out if I need more expertise in wine or in special relativity.
 
originally posted by Ian Fitzsimmons:
Morot's wines are generally long-term propositions, que no?
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Honestly there isn't any Burgundy I would age that I wouldn't also enjoy drinking on release. (but never in between!)
 
originally posted by Keith Levenberg:
originally posted by Pavel Tchichikov:
how DO you tell the difference between 2019 and 2012, other than a casual passage of time?
Click to expand...
Is this a question about 2019 and 2012 as vintages or in the abstract? Trying to figure out if I need more expertise in wine or in special relativity.
Click to expand...

At best, you will run into the chicken or the egg dilemma when trying to establish which of the two fields constitutes a prerequisite for the other, but I yield to Jayson on that account.

They all taste the same to me, whether I am caught in a 4-5 vintage vertical or a single-vintage horizontal. One would think that is not a good business model for Burgundy.
 
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
originally posted by Pavel Tchichikov:
how DO you tell the difference between 2019 and 2012, other than a casual passage of time?
Click to expand...
Is this a question about 2019 and 2012 as vintages or in the abstract? Trying to figure out if I need more expertise in wine or in special relativity.
Click to expand...

At best, you will run into the chicken or the egg dilemma when trying to establish which of the two fields constitutes a prerequisite for the other, but I yield to Jayson on that account.

They all taste the same to me, whether I am caught in a 4-5 vintage vertical or a single-vintage horizontal. One would think that is not a good business model for Burgundy.
Click to expand...

Special relativity (namely, finite speed of light the same in all reference frames and Lorentz invariance) by itself does not guarantee the directionality of time. For that you need more.
 
But time does not have to be unidirectional or even always equal in its duration (so to speak) for it to effect the development of wine either predictably or not predictably as the case may be. Indeed, since time affects wine in whatever way it does, any theory that posited that to be false would have to be judged to have been falsified. Needless to say, that has not happened to the theory of special relativity--at least not that I know of--outside of science fiction.
 
originally posted by Jonathan Loesberg:
But time does not have to be unidirectional or even always equal in its duration (so to speak) for it to effect the development of wine either predictably or not predictably as the case may be. Indeed, since time affects wine in whatever way it does, any theory that posited that to be false would have to be judged to have been falsified. Needless to say, that has not happened to the theory of special relativity--at least not that I know of--outside of science fiction.
Click to expand...

I’m not sure I 100% understand what you are saying. But I agree that special relativity is a fundamental bedrock of modern physics that has never been shown to be violated. That doesn’t mean any tests that implicate it directly or indirectly don’t have limits that bound the correctness or incorrectness of the hypothesis tested.
 
Really, my claim wasn't that complicated. If relativity or some aspect of it indicated that wine didn't age in the ways we have experienced that it does, that would show there to be something wrong with the theory in just the way that if evolution by natural selection proved cats to be impossible, we would have to rethink the theory.
 
This thread certainly has taken a strange turn as is our bent.

The above prompted one of my reflexive nits about CW in the non-science community: that the formula E=mc^2, as the most widely known expression of Special Relativity, is not accurate for a massive object or particle except in its rest frame, and honestly it doesn’t tell you much of anything interesting. But people love to say, “E=mc^2,” for some reason. I’ve never understood why.

But I won’t bohr you further with my geeky physics tangents.
 
Could I possibly hijack the thread to speak about 2019 Burgundy? A geek particle at rest is driven to try new producers in an era of climate change, insane prices, lockdown-induced alcoholism, allocation bullshit, etc. A few stand out, including Parize Pere et Fils in Givry. I've yet to try Champ Nalot, but both the Vieilles Vignes and Le Grands Vignes 1er are delightful and singularly specific to the appellation. If you believe that Burgundy doesn't actually go with boeuf bourguignon (except for a well-documented case of 93 nuits jayer), then you should try these. Organic to boot, so you are actually allowed to drink the stuff.
 
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