Bouchard

P

Peter Creasey

Peter Creasey
What might be more appropriate for Easter dinner than Bouchard Pere & Fils Vigne de L'Enfant Jesus 1er Cru '11! Okay, one with more age might be better; nevertheless, this measured up well for us and our guests. Excellent now, totally true to its pedigree, and will only get better...

burg.jpg
Nice pairing with roast leg of lamb and mushroom/gnocchi/spinach...then pecan pie bars w/blueberries.

. . . . . . Pete
 
2011 was such a random vintage(.)

Glad you had a good Easter!
I had a beautiful 2010 Pavelot Guettes.
 
originally posted by Peter Creasey:

originally posted by MarkS: 2011 was such a random vintage(.)
Click to expand...

Mark, careful...Robert might be reading in.

Your Pavelot does get good reviews. Glad it served you well.

Thanks.

. . . . . . Pete
Click to expand...

and what would make you think i'm not?

2011 is just as random a calendar year as 2 or 153 or 2000.
 
originally posted by robert ames:
2011 is just as random a calendar year....
Click to expand...

Well you would think, but that was a specifically bad year for Burgundy aficionados, so not quite so random.
 
originally posted by MarkS:
originally posted by robert ames:
2011 is just as random a calendar year....
Click to expand...

Well you would think, but that was a specifically bad year for Burgundy aficionados, so not quite so random.
Click to expand...

I obviously didn't get the memo because I've had plenty of excellent 2011 Burgs.
 
originally posted by Oswaldo Costa:
originally posted by MarkS:
originally posted by robert ames:
2011 is just as random a calendar year....
Click to expand...

Well you would think, but that was a specifically bad year for Burgundy aficionados, so not quite so random.
Click to expand...

I obviously didn't get the memo because I've had plenty of excellent 2011 Burgs.
Click to expand...

Well maybe luck is on your side (in that case, a trip to Vegas should be in the cards). Many get squeamish at the greenness of them, not as bad as 2004, but still noticeable in their savory-ness. Perhaps you haven't noticed them?
 
originally posted by MarkS:
Well maybe luck is on your side (in that case, a trip to Vegas should be in the cards). Many get squeamish at the greenness of them, not as bad as 2004, but still noticeable in their savory-ness. Perhaps you haven't noticed them?
Click to expand...

this isn't the right time to mention several excellent 04s I've had lately, is it?
 
originally posted by Pavel Tchichikov:
originally posted by MarkS:
Well maybe luck is on your side (in that case, a trip to Vegas should be in the cards). Many get squeamish at the greenness of them, not as bad as 2004, but still noticeable in their savory-ness. Perhaps you haven't noticed them?
Click to expand...

this isn't the right time to mention several excellent 04s I've had lately, is it?
Click to expand...

Go ahead. Be my guess.
 
Pavel, I have also had good luck with some 2004s I've had. Whomever I have said this to have always shook their heads in disbelief.

For what it's worth, here is what decanter had to say about the 2011 vintage...

Burgundy 2011

. . . . . . . Pete
 
I remember mischievously suggesting back in 2007 that in 15 years time 2004 red burgundies would generally be more enjoyable than 2005s. It turns out that I was right. There are some disasters in 04 but there is also some real magic.
 
originally posted by Tom Blach:
I remember mischievously suggesting back in 2007 that in 15 years time 2004 red burgundies would generally be more enjoyable than 2005s. It turns out that I was right. There are some disasters in 04 but there is also some real magic.
Click to expand...
I concluded many years ago that I am low on the sensitivity scale toward ladybug taint and, more generally, green flavors. I have greatly enjoyed every 04 that I’ve opened.

Mark Lipton
 
originally posted by Tom Blach:
I remember mischievously suggesting back in 2007 that in 15 years time 2004 red burgundies would generally be more enjoyable than 2005s. It turns out that I was right. There are some disasters in 04 but there is also some real magic.
Click to expand...

I know I start this, but not sure I would go that far!
I have really enjoyed some 04s recently, but the 05s that are beginning to wake up (mostly at the village level, at least in my experience) are pretty special
 
'11 is worse than '04. '04s were very pretty for a time after they came out, and SOME of them are still good. '11s were already lousy on release, and didn't even have the advantage of being cheap.
 
As always it depends what one opens. I have been fairly horrified by most recent 05s I've tasted, heavy, thick and seemingly overripe, but it is probably a phase.
There are some terrific 11s though Keith is right about the prices.
 
I don't open '05s with much frequency but in recent memory they've been divided between
- the low-end bottles you'd expect to be fine to open this age, which have shown fine, but not to the point of justifying the 15 years of cellar time - the newest vintage surely would have given more pleasure
- more serious 1er crus you wouldn't necessarily expect to be good to open at this age, but which showed great!

It was clear from day one, though, that nobody should have bought these without signing up for very long aging, and I'm still bitter at all the boomers who hoovered up so many they won't be alive for.
 
originally posted by Keith Levenberg:
'11 is worse than '04. '04s were very pretty for a time after they came out, and SOME of them are still good. '11s were already lousy on release, and didn't even have the advantage of being cheap.
Click to expand...

04s were also really interesting in barrel if you wanted to compare dirt among different sites, especially those in the same village. Certainly not a feature that stood out for the 11s in barrel. I will say though that a lot of problems in 11 are from chaptalization that went way beyond trying to get the wines to a "safe" level of alcohol. OK, I get risk management for such a hot commodity as burgundy, but who says bonnes-mares *has* to be 13.5%? Is it so that it is expressive enough, or to make sure morons can tell the difference between a grand cru and a 1er/village on release in a vintage like 11? And it isn't chaptalization in itself; it's more about making ample and extracted wines in juxtaposition with naturally bitter and herbaceous flavors in many 11s. Thank you, but I can get robitussin at Walgreens for much less money.
 
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
'11 is worse than '04. '04s were very pretty for a time after they came out, and SOME of them are still good. '11s were already lousy on release, and didn't even have the advantage of being cheap.
Click to expand...

04s were also really interesting in barrel if you wanted to compare dirt among different sites, especially those in the same village. Certainly not a feature that stood out for the 11s in barrel. I will say though that a lot of problems in 11 are from chaptalization that went way beyond trying to get the wines to a "safe" level of alcohol. OK, I get risk management for such a hot commodity as burgundy, but who says bonnes-mares *has* to be 13.5%? Is it so that it is expressive enough, or to make sure morons can tell the difference between a grand cru and a 1er/village on release in a vintage like 11? And it isn't chaptalization in itself; it's more about making ample and extracted wines in juxtaposition with naturally bitter and herbaceous flavors in many 11s. Thank you, but I can get robitussin at Walgreens for much less money.
Click to expand...

This.

Incidentally, within the last month, 2011 Pavelot Guettes and 2011 Jouan MSD were showing the opposite of lousy, while 2011 Remoriquet Au Dessus was disappointing.
 
originally posted by Oswaldo Costa:
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
'11 is worse than '04. '04s were very pretty for a time after they came out, and SOME of them are still good. '11s were already lousy on release, and didn't even have the advantage of being cheap.
Click to expand...

04s were also really interesting in barrel if you wanted to compare dirt among different sites, especially those in the same village. Certainly not a feature that stood out for the 11s in barrel. I will say though that a lot of problems in 11 are from chaptalization that went way beyond trying to get the wines to a "safe" level of alcohol. OK, I get risk management for such a hot commodity as burgundy, but who says bonnes-mares *has* to be 13.5%? Is it so that it is expressive enough, or to make sure morons can tell the difference between a grand cru and a 1er/village on release in a vintage like 11? And it isn't chaptalization in itself; it's more about making ample and extracted wines in juxtaposition with naturally bitter and herbaceous flavors in many 11s. Thank you, but I can get robitussin at Walgreens for much less money.
Click to expand...

This.

Incidentally, within the last month, 2011 Pavelot Guettes and 2011 Jouan MSD were showing the opposite of lousy, while 2011 Remoriquet Au Dessus was disappointing.
Click to expand...

Pavelot's Pernand-Vergelesses blanc (A.C.): 2010 vintage, opened in 2013 and again in 2022 with consistent notes (wine seemed hard/stony in 2013 and not ready, for me... lovelier in 2022 with lots of life left).

Bouquet at first is green limes with some honey; a warm, hovering, honeyed note like hazelnut oil; stoniness is paramount; rich and tautly cold at the same time; yellow grapefruit. Taste is edgy and angular, precise and then broadening out: slight nuttiness in my mouth at the very finish; cold yellow pears; acidity is precise and linear, it edges out the fruit and provides structure; yellow, dried spices in my mouth at the very end.
I have difficulty finding it since 2010 on the Left Coast... ?
 
You must log in or register to reply here.
Back
Top