2016 Baudry Grézeaux

originally posted by Jeff Grossman:

And I just recently opened a 2016 Croix Boissée Rouge: ...light-to-mid weight and silky smooth yet the flavor intensity is terrific...
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Nice. Similar to my impressions of the Grézeaux.
 
originally posted by Oswaldo Costa:
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
Could be, but none of the other 18 Baudrys I tasted at the importer (including the Domaine and the Granges) were as amenable to current drinking.
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I almost always prefer Grezeaux to those two.
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Me too, but the other two can be drunk earlier, supposedly, so I was surprised at how ready the 18 Grezeaux seemed to be so soon.
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Me three. I only devote cellar space to Grezeaux, Guillot, and Croix Boissee. I'm not the biggest Cab Franc drinker, though. Would gladly drink the other wines at a restaurant, etc.
 
originally posted by Jim Hanlon:
Me three. I only devote cellar space to Grezeaux, Guillot, and Croix Boissee. I'm not the biggest Cab Franc drinker, though. Would gladly drink the other wines at a restaurant, etc.
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this is fine on paper but, despite what Matthieu says, these things are never ready. I would not want to have missed out on the experiences of drinking 06 Domaine bottling around 2012 or the 07 at the age of ten. Heck, I recently had 2011 Granges that had beautifully resolved secondary fruit that accompanied roast boston butt perfectly if you were in the mood for cab franc with the dish. On the other hand, something possessed me to remove cork from 09 Guillot last year ( a great great wine, has to be one of the best reds made in europe in 2009 ), that gave me the middle finger.

then this guy who calls himself Jayson drops by my house one day, singing epic tolkienesque songs about a 10 croix boissee he just had at a tasting. with some haste, i poured him something sufficiently old. he is feeling much better now, and is back to making invaluable contributions to this bored.
 
originally posted by Pavel Tchichikov:
Jayson drops by my house one day, singing epic tolkienesque songs about a 10 croix boissee
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So you’d say that the ‘10 Croix Boissee was an enchanting wine?

Mark Lipton
 
19 grezeaux was surprisingly friendly last night. texure wise, it had more of the polish i associate with guillot than the more rustic grezeauxs i recall from the past. in my mind it seems like an upgrade.

fb.
 
I had all three single vineyard 2009s a couple of weeks ago with smoked brisket and NC barbecue pulled pork. They were all outstanding and ready to go.
 
while other boards argue points, disorder is proving that pairing with the right dish, including method of preparation, is paramount to perception of wine's maturity as well as its quality. Long live politburo.
 
originally posted by VLM:
I had all three single vineyard 2009s a couple of weeks ago with smoked brisket and NC barbecue pulled pork. They were all outstanding and ready to go.
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I'd skip both eastern and western-style sauce though. Slaw makes it even worse.
 
originally posted by Pavel Tchichikov:
while other boards argue points, disorder is proving that pairing with the right dish, including method of preparation, is paramount to perception of wine's maturity as well as its quality. Long live politburo.
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quite. while teh grezeaux worked with last night's chicken and chanterelles, the remains were all at sea when paired with spaghetti and fb's patented dubious-taste italian-american red sauce.

opting for conciliation over conflict, i popped a 2017 holger koch pinot * which worked surprisingly well. tbh, the wine itself is at an awkward phase: it shows way too much elevage than it did or will; yet oddly, the weightless fruit that this site always brings added to the slap of oak it currently shows worked perfectly with teh fbd-ti-ars.

fb.
 
originally posted by Pavel Tchichikov:
while other boards argue points, disorder is proving that pairing with the right dish, including method of preparation, is paramount to perception of wine's maturity as well as its quality. Long live politburo.
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does the politburo censor posts with points or otherwise dictate this sort of thing?

if so, i am unaware.
 
originally posted by robert ames:
originally posted by Pavel Tchichikov:
while other boards argue points, disorder is proving that pairing with the right dish, including method of preparation, is paramount to perception of wine's maturity as well as its quality. Long live politburo.
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does the politburo censor posts with points or otherwise dictate this sort of thing?

if so, i am unaware.
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Nope, you can find pointy posts here if you use the much maligned search feature.

Mark Lipton
 
originally posted by mark e:
originally posted by VLM:
I had all three single vineyard 2009s a couple of weeks ago with smoked brisket and NC barbecue pulled pork. They were all outstanding and ready to go.
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I'd skip both eastern and western-style sauce though. Slaw makes it even worse.
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No sauce on the brisket and not much on the pork (but I don't really recall). If any, it would have been Eastern of course. Not my first rodeo, I serve wine with whole hog barbecue at least once a year.
 
After reading this thread, I checked and, surprisingly, I have more Baudry bottles than those of any other red producer except Pavelot. Mostly Grezeaux and Croix Boisee, though there's an as-yet untouched cache of 2010 Guillot.

Bottles of 09 Grezeaux and Guillot I opened a few years ago blew me away; I still don't think I've had wine that positively glowed with food the way they did. Since then Baudry's are the only cabernets I stock - apart from the odd Amirault.

I wonder where those darned 2010 Guillots are.
 
originally posted by VLM:
originally posted by mark e:
originally posted by VLM:
I had all three single vineyard 2009s a couple of weeks ago with smoked brisket and NC barbecue pulled pork. They were all outstanding and ready to go.
Click to expand...

I'd skip both eastern and western-style sauce though. Slaw makes it even worse.
Click to expand...

No sauce on the brisket and not much on the pork (but I don't really recall). If any, it would have been Eastern of course. Not my first rodeo, I serve wine with whole hog barbecue at least once a year.
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Damn! I gotta make it down there for one of those some day soon. Now that we’re empty nesters, my travel freedom has increased.

Mark Lipton
 
originally posted by Ian Fitzsimmons:
After reading this thread, I checked and, surprisingly, I have more Baudry bottles than those of any other red producer except Pavelot. Mostly Grezeaux and Croix Boisee, though there's an as-yet untouched cache of 2010 Guillot.

Bottles of 09 Grezeaux and Guillot I opened a few years ago blew me away; I still don't think I've had wine that positively glowed with food the way they did. Since then Baudry's are the only cabernets I stock - apart from the odd Amirault.

I wonder where those darned 2010 Guillots are.
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Funny, Pavelot and Baudry are among my top holdings, too, though Dom de la Pepiere outdoes them both.

Mark Lipton
 
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