1998 Alfred Gino Bertolla Dom. d Granit MaV Reserve les Caves VV

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BJ

BJ
I appreciate that the special cuvees in Beaujolais almost entirely are not spoofed. And so it is with this.

So very 98. Blind I would have insisted on 98 Pavelot. After opening - on the nose, a touch of Scotch, sap, in mouth liquid cut rubies, cherry tree sap, grenache sap, and just a very slight touch of Islay malt. This does seem barrel raised but I detect no new oak. On a fairly tight compact frame.

I would give this three more years and really tuck in.
 
originally posted by Brad L i l j e q u i s t:
1998 Alfred Gino Bertolla Dom. d Granit MaV Reserve les Caves VVI appreciate that the special cuvees in Beaujolais almost entirely are not spoofed. And so it is with this...a touch of Scotch..just a very slight touch of Islay malt. This does seem barrel raised but I detect no new oak..
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Interesting note. Was this an NBI Cuvee Unique?

I'm not sure how Islay Malt and Scotch notes in MaV are not spoof. But, I didn't taste the wine :)

Sounds like the barrel treatment is dying but I guess there is still enough fruit to keep going? And in an interestingly MaV way?
 
Yeah, I know, Scotch sounds spoofy. But this is not spoofy. I've picked up a sappy/Scotchy core on a lot of 98s off the Saone Valley...

This was an NBI barrel select. It is listed as being raised in barrel, but I have yet to have an oaky barrel raised Beaujolais.

This is distinctly not MaV-y. More like a just opening 98 Burgundy.
 
originally posted by Brad L i l j e q u i s t:
This was an NBI barrel select. It is listed as being raised in barrel, but I have yet to have an oaky barrel raised Beaujolais.
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Does that mean you have yet to taste a barrel-raised Beaujolais that you thought tasted too much like oak?

I tasted some young versions of these Bertollas and they were on the sweet side, but I don't remember much more than that.

This is distinctly not MaV-y. More like a just opening 98 Burgundy.
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I can see that. And I think NBI would be proud of that assessment :)
 
originally posted by Brad L i l j e q u i s t:
Does that mean you have yet to taste a barrel-raised Beaujolais that you thought tasted too much like oak?
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Yes.
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Sorry to keep pushing here, but just to understand where you are coming from, does this reflect your tolerance for oak or a view that Beaujolais can handle more new oak treatment well? Or is it a function of not having tasted many such wines and therefore not (yet) run into a dud?
 
I do not care for new oak in any way.

I do not believe I have ever had an overtly oaked Beaujolais. Special cuvees, ie "eleve en fut de chene", are a relative rarity, but even of those, I have yet to taste one where those barrels were new.
 
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