The Beaujolais TN thread

[Oswaldo Costa]

originally posted by Claude Kolm:

originally posted by Oswaldo Costa:

originally posted by Claude Kolm:
I haven't had a Sérol for several years.

Ah, thank you for pointing out my careless phrasing. Instead of is Pothiers non-carbonic, like Sérol? I meant to ask is Pothiers non-carbonic?

Yes, I believe that is the case.

Perhaps that is the breed standard for Gamay in the Roannaise, unlike most of the better-known Beaujolais. Equally satisfying, potentially, but a different animal altogether.

 

[Claude Kolm]

The Pothiers website lists vastly different maceration times for the various cuvées suggesting that there may be differences. The Revue du vin de France article I mention above says that there is different treatments given to the various cuvées in accordance with the microterroirs, but it gives no details on fermentation, just elevage.

 

[BJ]

I have to be honest, I have a hard time getting that excited about Roannaise.

 

[VLM]

What are thoughts on the La Madone Forez wines?

 

[fatboy]

originally posted by VLM:
What are thoughts on the La Madone Forez wines?

a few years ago i liked them enough to stock up (inc mags iirc). then my source dried up. then i kind of forgot.

which is to say thanks for teh heads up -- stay tuned as i figure out what i did with that shit in teh fatcave.

fb

 

[JasonA]

originally posted by Robert Dentice:


2022 Yann Bertrand Fleurie Alice 6/10 - This is a new cuvee in the lineup. The 6/10 stands for 10 years of making wine and 6 consecutive years of hailstorms and it is a tribute to his wife Alice. This was tight on opening. Lots of dark, intense cassis like fruit. It opened fairly quickly into a serious wine and paired extraordinarily with every dish. I bet this will be incredible in 3-5 years but is also still enjoyable now with a little air. Overall I really like the recent Bertrand wines I have had.

Adding props to Yann Bertrand, enjoyed a 2023 Fleurie Cuvee du Chaos last night. My recollection is very similar to Robert's description. Opens tight and with a little time in the glass it really blooms. Vinification is listed as cold carbonic maceration but as such shows a light and deft touch with such. Really great stuff.

Another great one was a 2022 Domaine des Moriers Beaujolais-Villages. Not up to the power of the Bertrand but nicely balanced and gulpable at very reasonable price. Moriers has several cru cuvees that would be worth trying.

 

[Pavel Tchichikov]

did someone say Sérol ? YUM.

 

[Claude Kolm]

originally posted by Claude Kolm:
Some of the new natural producers have been coming in with sub-11% wines. Less in the Beaujolais, although I think there are some, but more in the Jura and Savoie. Results have not been uniformly good, but I have had some good ones.

At lunch today, a very nice 10.5% wine from the Grolleau Gris grape, produced Alex Hudon.

 

[Florida Jim]

originally posted by Claude Kolm:

originally posted by Claude Kolm:
Some of the new natural producers have been coming in with sub-11% wines. Less in the Beaujolais, although I think there are some, but more in the Jura and Savoie. Results have not been uniformly good, but I have had some good ones.

At lunch today, a very nice 10.5% wine from the Grolleau Gris grape, produced Alex Hudon.

Could you expand this description just a bit; it sounds like my kind of wine.
By the liter, yes?

 

[JasonA]

originally posted by Florida Jim:

originally posted by Claude Kolm:

originally posted by Claude Kolm:
Some of the new natural producers have been coming in with sub-11% wines. Less in the Beaujolais, although I think there are some, but more in the Jura and Savoie. Results have not been uniformly good, but I have had some good ones.

At lunch today, a very nice 10.5% wine from the Grolleau Gris grape, produced Alex Hudon.

Could you expand this description just a bit; it sounds like my kind of wine.
By the liter, yes?

Sablonnettes 2024 Les Copines Aussi A blend of gamay and chenin blanc is coming in at 10% ABV. Perfect for lunch.

 

[Claude Kolm]

originally posted by Florida Jim:

originally posted by Claude Kolm:

originally posted by Claude Kolm:
Some of the new natural producers have been coming in with sub-11% wines. Less in the Beaujolais, although I think there are some, but more in the Jura and Savoie. Results have not been uniformly good, but I have had some good ones.

At lunch today, a very nice 10.5% wine from the Grolleau Gris grape, produced Alex Hudon.

Could you expand this description just a bit; it sounds like my kind of wine.
By the liter, yes?

Yes, by the liter. Lots of tension, like an ideal Muscadet (it was paired with oysters) but there was also some fruit there.

 

[MLipton]

I have a somewhat fraught relationship with this domaine, as I’ve opened up a few too many Tardives when they weren’t open for business. However, tonight with a dinner of air-fried quail after a grueling day of work, the ‘14 Normale bottling was absolutely spot on. At room temperature it showed a bit of pinote, with a distinctly meaty overtone. However, a quick chill rapidly brought it back to the manganese soils of the Beaujolais, beautifully red-fruited and juicy. Now, I’ll have to give my magnum of ‘14 Tardive another couple of decades to come around.

Mark Lipton

 

[Rahsaan]

originally posted by MLipton:
Now, I’ll have to give my magnum of ‘14 Tardive another couple of decades to come around.

Good luck with that!

I had 750s of the 2014 and 2012 Tardive earlier this spring, and neither needed much more age for my palate, although I did prefer the 2012. YMMV.

But glad the 2014 regular showed well...

 

[Larry Stein]

Last Friday, a group of us (Yule was there) drank these at Taishan Cuisine in SF. Very fun event. All the wines showed very well. My WOTN were 2000 and 2010 Cote du Py, and 2016 3.14. 1995 Cote du Py was just a hair behind those.

 

[Jeff Grossman]

Anyone popped a Desvignes recently?

 

[BJ]

originally posted by Larry Stein:
Last Friday, a group of us (Yule was there) drank these at Taishan Cuisine in SF. Very fun event. All the wines showed very well. My WOTN were 2000 and 2010 Cote du Py, and 2016 3.14. 1995 Cote du Py was just a hair behind those.

Wow, those look great!

How was the 09?

 

[Larry Stein]

2009 was very good. Given the vintage, a little bigger and riper, but it had the right dose of acidity to keep it all in balance. That was my contribution. I opened and double decanted about 2 hours prior.

We felt that if we all opened our bottles at Taishan, there would be red wax all over the place and we might get banished from there! (well, not really, but we didn't want them to have to deal with the mess)

 

[Yule Kim]

originally posted by Larry Stein:
2009 was very good. Given the vintage, a little bigger and riper, but it had the right dose of acidity to keep it all in balance. That was my contribution. I opened and double decanted about 2 hours prior.

We felt that if we all opened our bottles at Taishan, there would be red wax all over the place and we might get banished from there! (well, not really, but we didn't want them to have to deal with the mess)

Super fun time.

I agree that 2000 CdP was my WOTN, but 2016 3.14 and 1995 CdP were also fantastic. I also thought 2014 CdP and 2010 CdP were both very close to the top 3

Everything showed well though. 2014 3.14 probably needed a bit more time and 2005 and 2009 CdP were both a little ripe for me, but still objectively great wines in tough company.

2017 CdP and 2014 Eponym both also stood out.

 

[MLipton]

Continuing my exploration of 2021 in Beaujolais, the title wine tonight was loaded with red cherry fruit, a mineral overtone and racy acidity. Very clean and light on the palate. Refreshing but with depth of flavor. 12.5% ABV.

Mark Lipton

 

[Jayson Cohen]

Good to hear the Dutraive was clean (and good). Despite liking the style in principle, I stopped guessing on which bottling in which year wasn't going to be VA-ridden and/or mousy.