Feiring on Soyard

O

Oswaldo Costa

Oswaldo Costa
Alice just posted a laudatory, next-big-thing type of article about Marc Soyard, who worked with Bizot. I ordered an assorted case of his Dijon Pinots several years ago and found them too volatile for my taste. Anyone else had any experiences with Soyard's wines? Search function shows no hits.
 
originally posted by Jeff Grossman:
Is he going to be a beneficiary of global warming?
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Probably the other way around, no? Warmer weather = higher rate of acid metabolism in the grapes. Generally higher pH musts have greater not less frequent issues with spoilage. If VA is a problem now how would global warming make that less of a problem?
 
originally posted by mark e:
originally posted by Jeff Grossman:
Is he going to be a beneficiary of global warming?
Click to expand...
Probably the other way around, no? Warmer weather = higher rate of acid metabolism in the grapes. Generally higher pH musts have greater not less frequent issues with spoilage. If VA is a problem now how would global warming make that less of a problem?
Click to expand...
I haven't tasted any but it sounds like he needs to improve his cellar technique. My comment was in reference to him working in a marginally-good terroir that might get better.
 
The few wines I’ve had have been fine - nothing to indicate a cellar cleanliness or microbial problem. A few vintages of the Domaine de la Cras Coteaux de Dijon Bourgogne Rouge and his Tercet Gamay VDF L'Aigle & La Chouette. Bourgogne solid, Gamay very interesting in a natty style. I was interested in seeing what happens with him but not interested enough to chase, which isn’t saying much these days.
 
I tried one recently after reading Alice's article and there was definitely something charming and unique about the wine. It almost tasted like a hypothetical blend of very light Syrah and Pinot.
 
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