White Chateauneuf from Texier acting weird

Southern Rhone whites, I either drink fresh or after 12 years plus. Seems to work good. Actually, same rule for Bordeaux, Savennieres, some Chablis...
 
2007 tastes weird now.
Well...

The last 2 bottles of 2005 I had were nice especialy with a brilliant anchoïade at le Canut et les Gones in Lyon (well in La Croix Rousse to be precise).
 
I guess I must be pretty intolerant to va: I never find it to a faulty degree in red Musar and have never had the slightest whiff of it in a white that I could remember.

Eric, having tasted the white pretty soon after it was released, it didn't seem oaky. And now, it doesn't seem oaky. Yet my experience 3 years ago with the '05 was oaky and now you write that the '07 is oaky. So is there actually new oak used in your white? Or is something similar to young Syrah which can have an illusion of oaky aromas even when it doesn't actually see new oak?
 
It's the oak chips; Eric doesn't fine or filter so that some bottles get small slivers of oak. These are the mysteriously oaky bottles.
 
originally posted by Yixin:
It's the oak chips; Eric doesn't fine or filter so that some bottles get small slivers of oak. These are the mysteriously oaky bottles.
Click to expand...
It's a marketing gimmick: since you pour the last glass near the end of the meal, Eric found a way to deliver a toothpick just when you need one.
 
originally posted by Jeff Grossman:
originally posted by Yixin:
It's the oak chips; Eric doesn't fine or filter so that some bottles get small slivers of oak. These are the mysteriously oaky bottles.
Click to expand...
It's a marketing gimmick: since you pour the last glass near the end of the meal, Eric found a way to deliver a toothpick just when you need one.
Click to expand...

These are barbs, not chips.
 
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