CWD: '01 Dm Laureau Cuvee d Genets Saviennieres

D

drssouth

Stephen South
CWD: 2001 Domaine Laureau Cuvee des Genets Saviennieres, alc 13.5%: Moderate yellow color...wax and quince on the nose..also viscous and a bit waxy on the palate...meyer lemons, ginger and a little allspice...seems to have reached a nice secondary phase of enjoyment...

I wonder if it progression to this interesting second phase (by many wines) that has caused such a furor about "premature oxidation"??
 
originally posted by drssouth:
CWD: '01 Dm Laureau Cuvee d Genets SaviennieresI wonder if it progression to this interesting second phase (by many wines) that has caused such a furor about "premature oxidation"??
Click to expand...

Are you saying that other people might have considered this wine to be prematurely oxidized?

From the descriptors in your note, it doesn't really sound like it. Except for maybe the ginger.
 
originally posted by Rahsaan:
originally posted by drssouth:
CWD: '01 Dm Laureau Cuvee d Genets SaviennieresI wonder if it progression to this interesting second phase (by many wines) that has caused such a furor about "premature oxidation"??
Click to expand...

Are you saying that other people might have considered this wine to be prematurely oxidized?

From the descriptors in your note, it doesn't really sound like it. Except for maybe the ginger.
Click to expand...

By the color and the texture, some might see this "difference" as a fault...it is not oxidized but it isn't a fresh newly bottled wine...the term seems to be so prevalent as to potentially include any "faults"
 
originally posted by drssouth:

I wonder if it progression to this interesting second phase (by many wines) that has caused such a furor about "premature oxidation"??
Click to expand...

I've come to a similar conclusion. The majority of the wines that I've seen opened, sniffed, sneered at, and dumped due to "premox" may well have been in what I'd consider a secondary developmental phase. Given time in the glass, they've opened up and, despite their darkened color, have provided a fair amount of enjoyment. There have been wines that have been totally shot and other that were only marginally so (bee-beed?) but the rate of disappointment isn't any more than I've experienced in red wines of similar age.

I'm no Pollyanna; I love to be the first person at the table to shout FLAWED! when a duff wine is poured, but I'm just not seeing the huge percentages of pre-oxydized wines on the table that I'm reading about.

Then again, I'm not running across the high incidence of TCA that I used to. Either the cork industry is getting their act together or I'm losing my sense of smell.

-Eden (or maybe I just like waxy, spicy, caramel-colored wine)
 
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