Epaul Jet Breton?

originally posted by Sharon Bowman:
Actually, interesting enough, several producers have been doing this lately. Herv Villemade, Stphane Tissot, Ren Mosse, just to name three whose Lavinia cuves I've had in the past few months.
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So my other question was about how distinct these cuvees really are? I.E. are they just putting special labels on them for Lavinia? Given the price they are obviously not luxury cuvees? Knock-off negociant basic stuff?
 
originally posted by Joe Dressner:
The Breton is from the same batch we shipped to the Midwest.

Just from successive bottlings.
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Under the same labels? Dilettante? or other P & C Breton labels?

Minnesota or Chicago?

Nosy_midwesterner,

Kevin
 
Just heard from Pierre Breton. These are not special blends but special labels for commercial reasons for Lavinia in several countries. The Bourgueil is Trinch, the Chinon is Beaumont, and the Vouvray is La Dilettante.
 
originally posted by Ignacio Villalgordo:
Took one today from Lavinia. great wine, k??!!ewibywxxxhyde synthetic cork

Why?
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Intended for immediate consumption. No TCA.

Makes sense to me.

I'm sure I'm the only guy with a 6-pack of '00 Nuits d'Ivresse still in the cellar, but I can learn to change my ways and save Perrieres instead.
 
originally posted by SFJoe:
originally posted by Ignacio Villalgordo:
Took one today from Lavinia. great wine, k??!!ewibywxxxhyde synthetic cork

Why?
Click to expand...
Intended for immediate consumption. No TCA.

Makes sense to me.

I'm sure I'm the only guy with a 6-pack of '00 Nuits d'Ivresse still in the cellar, but I can learn to change my ways and save Perrieres instead.
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I agree. I'm not anti-synthetic cork. I just bought some wines that I should have taken care to drink much sooner. And apart from the TCA, I think wines under fake cork (or screwcap) may sometimes taste slightly cleaner (less like cork) in general, even apart from TCA issues.

I still have a little '02 Nuits d'Ivresse in the basement myself.
 
Slight tangent...

Eavesdropping in a wine shop this afternoon (The Spirited Gourmet, Belmont, MA):

"A lot of the Australia and New Zealand wines have screwcaps. (pause) There are some differences with cork. You might find that the screwcaps have more muted flavors, versus the corked bottles that are bigger and fruitier. Some people don't like the bigger, fruitier wines, which is why they prefer the screwcaps."

I considered throwing a bottle at him from across the store, but thought better of it. The establishment appears to be trying to bake all their wine anyway, and it's all at about 20% over the already egregious Massachusetts price, so what's the point?
 
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