CWD: recent wines (2025-11)

speaking of teh necrophilia, in an overambitious moment in teh early hours of this am i opened teh magnum of hospice de beaune 1983 pommard cuvée cyrot-chaudron, perhaps because of its having been inauspiciously bottled by patriarche. it was fine, if a bit mushroomy when shared with those thirsty souls who had not yet succumbed to teh evening's debauchery.

some 12 hours later, the last third or so (which i am consuming with teh patties of ground fore-rib that drew disapproving looks from teh metzger) is on fire. study, and with a hint of bonfire, this is proper pommard with teh appropriate depth of proper pommardy fruit. it is also a testament to how well teh better 83s have not only held up, but improved.

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originally posted by VLM:
originally posted by Rahsaan:
originally posted by VLM:

2010 Domaine Louis Boillot et Fils Volnay 1er Cru Les Brouillards - France, Burgundy, Côte de Beaune, Volnay 1er Cru (11/11/2025)
Every bit as good as my 2020 bottle, if more evolved. The fruit was on the redder end of the spectrum now with more spice to the fruit and forest floor. There is great shape to the wine and it worked really well at the table. My sense is that this will continue developing in a more-or-less linear fashion. However, for my tastes, the youthful structure has subsided and there is a nice balance of remaining bright fruit and developing nuance so in a fine spot now.
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Always good to hear.

The only 2010 Boillots I have are a few Cherbaudes, but will probably wait.

I have not been thrilled with recent 09 Brouillards, and have been getting more pleasure from 12 Brouillards.
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I'm not sure I would wait. 2010 seems plenty old to me.

Generally, Boillot has been kind of a whiff for me in terms of judging the wines. There are some very good wines, but there is a strange inconsistency that I can't really wrap my head around.
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do either of you have experience ageing 'les croix noire' pommard 1er ? the vines must be pushing triple digits by now, and it's always stellar from barrel
 
originally posted by Pavel Tchichikov:
'les croix noire' ...always stellar from barrel
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I've only had a few bottles over the years, nothing comprehensive. But I'm jealous of your repeated barrel tastings!
 
originally posted by Rahsaan:
originally posted by Pavel Tchichikov:
'les croix noire' ...always stellar from barrel
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I've only had a few bottles over the years, nothing comprehensive. But I'm jealous of your repeated barrel tastings!
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well most of the customers at my pub prefer beer on tap and the habit spilled over to wine: as i order kegs, i also get a single barrel of les croix noire premier cru shipped directly to the pub after every harvest.
so you see i have no idea how the juice evolves in bottle
 
originally posted by fatboy:
speaking of teh necrophilia, in an overambitious moment in teh early hours of this am i opened teh magnum of hospice de beaune 1983 pommard cuvée cyrot-chaudron, perhaps because of its having been inauspiciously bottled by patriarche. it was fine, if a bit mushroomy when shared with those thirsty souls who had not yet succumbed to teh evening's debauchery.

some 12 hours later, the last third or so (which i am consuming with teh patties of ground fore-rib that drew disapproving looks from teh metzger) is on fire. study, and with a hint of bonfire, this is proper pommard with teh appropriate depth of proper pommardy fruit. it is also a testament to how well teh better 83s have not only held up, but improved.

fb.
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I found with 83 (all now gone, sadly) that the supposed rot element tended eventually to precipitate into extremely powdery sediment. When stood up for a very long time then carefully decanted there was a huge amount of joy to be had, particular from the glorious Montille wines which were bottled in magnum only. For many years we could buy 83s for nothing here, no one wanted them at all.
 
originally posted by Tom Blach:

I found with 83 (all now gone, sadly) that the supposed rot element tended eventually to precipitate into extremely powdery sediment. When stood up for a very long time then carefully decanted there was a huge amount of joy to be had
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in a parallel universe man touts old 'off-vintage' bordeaux on disorder

then man realizes most of audience has no clue re how to store/handle/decant

eventually man shakes head and gives up
 
I’ve drunk more 2010 red burgundy over the past five years than any other vintage of anything. Although I have had a few meh bottles, as a general matter I think 2010 in burgundy for pinot noir is spectacular and for the most part still improving. The character of the tannins in that vintage, due I believe to growing conditions that resulted in a larger proportion of fruit juice to pips (or perhaps a lower proportion of pips and other items that yield tougher tannins than skins do), has made these wines consistently attractive to drink. On WB, one poster who regularly drinks very high end burgundies (I tend to drink premier crus and below and not at the top tier in pricing) constantly claims 2010s are maturing too quickly. But I have read his notes consistently over the years and I’ve noticed he tends to drink what I consider to be young wines. Plus, he’s never complained to my knowledge about the state of the fruit. Rather, he seems to be basing his comments about the 2010 aging curve on the fact that the tannins seem resolved. They aren’t resolved, per se. They are just very hm, sophisticated might be the word. Maybe elegant. They have been that way from day one. I remember tasting several bottle samples of Jadot’s 2010s with the local Kobrand rep within days of tasting through a number of 2009s in February 2012 at dinner with friends and as I told the rep, the 2010s seemed more mature. He was taken aback and I said don’t be. My though was that the 2009s were what you would expect at such an age - grapey, disjointed, and tannic - whereas the 2010s seemed, I don’t know, perhaps composed already somehow. I later learned it was a function of the growing conditions and their effects upon the juice that was responsible.

Anyway, I bought deeply and frequently. And I started drinking them shortly after they arrived, thinking I would try a few before they shut down and showed too much structure. But that didn’t really happen and I keep drinking them!
 
originally posted by Keith Levenberg:
Just had a quite beautiful 2013 Marechale
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Opened a 2013 two days ago and am drinking it over three days. My bottle appears to be at the same quality level as the 2010. A good Burgundy, but still firmly in what one might call routine premier territory, without that spark I used to get from earlier vintages. But maybe it was I who changed, wanting more freshness and vitality.
 
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