good and evil over the weekend

S

SFJoe

Joe Dougherty
1996 Leroy Meursault Perrieres was on the margin of premox. Dark in color, on the verge of madeirized, it still offered some enjoyment, but had one foot in the grave, as my great aunt Mary complained about herself for the last 15 years of her life. Man, am I over white Burgundy. What would this cost in a restaurant today? How much more would I rather have had a glass of '07 CRB SB?

1997 Prager Achleiten GV Smaragd, OTOH, was utterly alive and totally brilliant. Fresh, bright, entering a fine secondary stage with no hurry at all, this was thrilling wine. I briefly wished Id opened this when I was with a smaller crowd. What complexity, length, and Achleiten minerality. If you have any of this, save it until my visit.
 
Joe, I feel you have an insufficient red imp on your left shoulder: your evil Cte de Beaune whites underperform. If you could be shown the evil nice light of an evil delicious Puligny, those (rare ones) of us who champion the stuff would be vindicated.

Leroy is overrated, to my sense, though premature oxidation is a crap deal.
 
originally posted by SFJoe:
good and evil over the weekend1996 Leroy Meursault Perrieres was on the margin of premox. Dark in color, on the verge of madeirized, it still offered some enjoyment, but had one foot in the grave, as my great aunt Mary complained about herself for the last 15 years of her life. Man, am I over white Burgundy. What would this cost in a restaurant today? How much more would I rather have had a glass of '07 CRB SB?
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Damn, you are right, not a cheap wine.

I've got one bottle of Drouhin from the same cru in my cellar which was a gift. I don't plan on adding any other white Burgs to it. There are just too many great white wine producing regions for a lot less out there.

Best,
Joe
 
But when they are good, they are Oh so good - had an absolutely wonderful Puligny-Montrachet Enseigneres 02 by Ramonet last night. I certainly share the feelings re premox (and the the handling of it by the responsible parties), and have had too many - but still the dark side excerts its pull.
 
originally posted by SFJoe:
good and evil over the weekend1996 Leroy Meursault Perrieres was on the margin of premox. Dark in color, on the verge of madeirized, it still offered some enjoyment, but had one foot in the grave, as my great aunt Mary complained about herself for the last 15 years of her life. Man, am I over white Burgundy.
Click to expand...

Was the wine soft? Any acidic zing or structure?

Is '97 CRB sauvignon blanc the wine of the moment? Seems like it's everywhere all of the sudden.
 
originally posted by Kay Bixler:
originally posted by SFJoe:
good and evil over the weekend1996 Leroy Meursault Perrieres was on the margin of premox. Dark in color, on the verge of madeirized, it still offered some enjoyment, but had one foot in the grave, as my great aunt Mary complained about herself for the last 15 years of her life. Man, am I over white Burgundy.
Click to expand...

Was the wine soft? Any acidic zing or structure?
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No, it had '96 acid. That was probably the reason it was still drinkable.

Is '97 CRB sauvignon blanc the wine of the moment? Seems like it's everywhere all of the sudden.
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I regret to say that I have had my back turned every time and have missed this.
 
originally posted by SFJoe:
originally posted by Kay Bixler:
originally posted by SFJoe:
good and evil over the weekend1996 Leroy Meursault Perrieres was on the margin of premox. Dark in color, on the verge of madeirized, it still offered some enjoyment, but had one foot in the grave, as my great aunt Mary complained about herself for the last 15 years of her life. Man, am I over white Burgundy.
Click to expand...

Was the wine soft? Any acidic zing or structure?
Click to expand...
No, it had '96 acid. That was probably the reason it was still drinkable.

Is '97 CRB sauvignon blanc the wine of the moment? Seems like it's everywhere all of the sudden.
Click to expand...
I regret to say that I have had my back turned every time and have missed this.
Click to expand...

Grrr. I was just reading Bertrand's Wineterroirs picture report on goat cheese, and got an overwhelming craving for CRB sauvignon blanc from any vintage, which will go completely unfufilled as I'm at least several hours from anywhere with some. Oh well, some cravings aren't able to be met. At least I don't have fantastic handmade goat cheese sitting in front of me and no good SB to drink with it. Sometimes it's better to have neither...

cheers,

Kevin
 
originally posted by Claude Kolm:
Premoxed Leroy would seemingly disprove the theory that the problem stems from too little sulfur.
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Joe, are you sure it wasn't cooked?

For whatever reason, it seems that Leroy wines don't receive the care that their high prices would suggest.

That Prager sounds awesome. Wish I had some.
 
originally posted by VLM:

Joe, are you sure it wasn't cooked?

For whatever reason, it seems that Leroy wines don't receive the care that their high prices would suggest.
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Not 100% sure. But I didn't think so at the time. I had a bunch of people over for dinner and I passed it by pretty quickly since I was still cooking.
 
There was some '96 Leroy Meursault in the wholesale market in nyc about 3 years ago, I think it was Perrieres. It was showing signs of oxidation at that time.
 
I stopped buying white Burgundy a few years ago (except for Chablis) because it just got too expensive. While the top-tier Austrian wines aren't exactly inexpensive any more, they seem to offer more value these days, and I am always happy to add Prager to the cellar. I think that Toni Bodenstein is making the best wines in the Wachau right now, although Rudi Pichler is no slouch.

-Eden (Rainer Wess is someone worth keeping an eye on too)
 
originally posted by Levi Dalton:
There was some '96 Leroy Meursault in the wholesale market in nyc about 3 years ago, I think it was Perrieres. It was showing signs of oxidation at that time.
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I've had this for probably 7 or 8 years, from the west coast.
 
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