Three Boring Beaunes

[Rahsaan]

1986 Albert Morot Beaune Marconnets
This was an inspired purchase in hopes of a surprise underdog payoff. Unfortunately, that payoff never materialized. It wasnt exactly dead or terrible as there was still some juicy grip to go along with the mature iron rust. But, not very distinctive and not much reason to drink.

2002 Albert Morot Beaune Marconnets
This was supposed to be a safer choice, until I got clobbered by the soft sweet caramel. I actually liked the first pour because it was juicy, bold, and flattering. But when I returned to taste I realized that it was all too juicy, bold and flattering. Perhaps others would like the soft sweet stuff. But not me.

1996 Jadot Beaune Theurons
I was wondering if this would show the fierce 96 acid streak but that was not a problem. Starts off a tad soupy and spicy but gains definition and depth with air. A decent amount of fruit in the middle and not a pain to drink, but the briary toasty spicy flavors and slightly blocky texture just dont do it for me.

 

[Tom Blach]

I really enjoyed the 86 in 2001, but it didn't seem like it was going much further at that point. I think the 02 might well tighten up and become a satisfactory drink.

 

[Rahsaan]

originally posted by Tom Blach:
I think the 02 might well tighten up and become a satisfactory drink.

So you don't find the style to be too caramelly and confected?

I can imagine that the fruit will recede with time and I might like it more once the structure is more present. But something about the sweet soft caramel made me think that I would never really love the wine and would not necessarily need to buy more to gamble on it.

 

[Bill Lundstrom]

originally posted by Rahsaan:

originally posted by Tom Blach:
I think the 02 might well tighten up and become a satisfactory drink.

So you don't find the style to be too caramelly and confected?

I can imagine that the fruit will recede with time and I might like it more once the structure is more present. But something about the sweet soft caramel made me think that I would never really love the wine and would not necessarily need to buy more to gamble on it.

heat damage?

 

[Rahsaan]

originally posted by Bill Lundstrom:
heat damage?

It seemed more like sweet oak than heat damage caramel. But what do I know.

Does my description sound off for a 2002 Morot?

 

[VLM]

originally posted by Rahsaan:

originally posted by Bill Lundstrom:
heat damage?

It seemed more like sweet oak than heat damage caramel. But what do I know.

Does my description sound off for a 2002 Morot?

No. Boring for all three sounds about right.

I've really never found much interest in Beaune 1er Cru. Savigny, yes.

 

[Claude Kolm]

Those aren't the best vineyards in Beaune. But check with la Maureen -- she cellars Morot.

 

[Rahsaan]

originally posted by Claude Kolm:
check with la Maureen -- she cellars Morot.

Yes, my understanding was that the wines were more interesting in the 80s and early 90s. Things may have changed in recent years.

 

[Bill Lundstrom]

originally posted by VLM:

originally posted by Rahsaan:

originally posted by Bill Lundstrom:
heat damage?

It seemed more like sweet oak than heat damage caramel. But what do I know.

Does my description sound off for a 2002 Morot?

No. Boring for all three sounds about right.

I've really never found much interest in Beaune 1er Cru. Savigny, yes.

any opinion on pavelot?

 

[Cole Kendall]

originally posted by Rahsaan:

originally posted by Claude Kolm:
check with la Maureen -- she cellars Morot.

Yes, my understanding was that the wines were more interesting in the 80s and early 90s. Things may have changed in recent years.

Maureen and I split some 88 mags (Marconnets?) that are really nice; if we ever end up dining together at a place where we don't have to drink Vajra perhaps we can try one.

Cole

 

[Arjun Mendiratta]

I'm not Claude (and this is not an especially unique sentiment), but Pavelot is wonderful. Very refined, especially for Savigny.

 

[Bill Lundstrom]

originally posted by Cole Kendall:

originally posted by Rahsaan:

originally posted by Claude Kolm:
check with la Maureen -- she cellars Morot.

Yes, my understanding was that the wines were more interesting in the 80s and early 90s. Things may have changed in recent years.

Maureen and I split some 88 mags (Marconnets?) that are really nice; if we ever end up dining together at a place where we don't have to drink Vajra perhaps we can try one.

Cole

why wouldn't you want to drink vajra? or is this one of those comments lost on us lurkers.

 

[Rahsaan]

originally posted by Bill Lundstrom:
is this one of those comments lost on us lurkers.

Bingo!

Just a reference to a dinner we had where you couldn't BYO, but Vajra was on the list.

 

[Rahsaan]

originally posted by Cole Kendall:
Maureen and I split some 88 mags (Marconnets?) that are really nice; if we ever end up dining together at a place where we don't have to drink Vajra perhaps we can try one.

Cole

Sounds like a good idea.

I take it you haven't bought/tasted the recent vintages?

 

[Claude Kolm]

originally posted by Bill Lundstrom:


why wouldn't you want to drink vajra? or is this one of those comments lost on us lurkers.

Bill -- It's lost on me, too, but that's par for the course here, even for my own postings. It's hard to imagine when I wouldn't want to drink Vajra, or Pavelot, too, for that matter.

 

[Bill Lundstrom]

originally posted by Claude Kolm:

originally posted by Bill Lundstrom:


why wouldn't you want to drink vajra? or is this one of those comments lost on us lurkers.

Bill -- It's lost on me, too, but that's par for the course here, even for my own postings. It's hard to imagine when I wouldn't want to drink Vajra, or Pavelot, too, for that matter.

thanks. now i can go to sleep.

 

[Christian Miller (CMM)]

originally posted by Rahsaan:

originally posted by Bill Lundstrom:
heat damage?

It seemed more like sweet oak than heat damage caramel. But what do I know.

Does my description sound off for a 2002 Morot?

I don't know about 2002, but it sounds very off for Morot historically. IMHO, when Morot burgundies aren't good, it's because they are dried out and rustic, with insufficient fruit for the tannin and old wood flavors. When they are good, they are among my favorites. But maybe they changed house style, I think the most recent one I have tasted was 2000.

 

[Rahsaan]

originally posted by Christian Miller (CMM):
But maybe they changed house style, I think the most recent one I have tasted was 2000.

According to Kacher's posts on Squires, the nephew took over in the early 2000s and has made the wines less 'rustic', more 'refined', and 'classier' than in the past.

This one bottle may not be representative of the new style, but I'll be playing it safe and saving my money until something convinces me otherwise.

 

[Christian Miller (CMM)]

originally posted by Claude Kolm:
Those aren't the best vineyards in Beaune. But check with la Maureen -- she cellars Morot.

I'm not Maureen, but the Morot '91 Beaune Teurons and '95 Beaune Toussaints are among my all-time Burgundy highlights.

 

[Chris Coad]

originally posted by Bill Lundstrom:

originally posted by Cole Kendall:

originally posted by Rahsaan:

originally posted by Claude Kolm:
check with la Maureen -- she cellars Morot.

Yes, my understanding was that the wines were more interesting in the 80s and early 90s. Things may have changed in recent years.

Maureen and I split some 88 mags (Marconnets?) that are really nice; if we ever end up dining together at a place where we don't have to drink Vajra perhaps we can try one.

Cole

why wouldn't you want to drink vajra? or is this one of those comments lost on us lurkers.

I'm not Maureen either, but lurkers posting? Please stop with the logical paradoxes. It's not healthy for those of us with fragile minds easily blown.