Recent Beaujolais vintages

Interesting, but I think a different point. My impression is that hail gives rot, and that hail late in the vintage can give occult rot that is hard to sort away. That's a different thing from cool weather, which I believed to be responsible for the greenies that indeed marked many wines from 2004 and that has substantially subsided, leaving behind only a cool breeze.
 
originally posted by SFJoe:
...and that has substantially subsided, leaving behind only a cool breeze.
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Do you think, if we wait 10 years, there will be no further consequence of the greenies? (I ask the question because I recall some discussion in riesling circles about what flavor profile -- when young -- leads to pronounced diesel in the wine when old.)
 
John Gilman's latest piece on 04 Burgundy is pretty interesting. There's a whole theory that the ladybug irruption of 04 (I kid you not) was responsible for the green - there's actually been chemical trace analysis supporting it...

Overall I think the green thing in 04 is being significantly negatively overhyped.
 
I have never really understood what is green about the 2004s. I surmised that it was simply a reaction to it not being massively ripe, but when even people I trust (Tom Blach IIRC was one) started talking about it, I had to revise my thoughts. I have enjoyed most '04s I have tried. And the same in Beaujolais. I found the few we had available here to have been quite tart initially but a year or two sorted them out admirably.

So what are the tell-tale signs I should be looking at? Obviously this doesn't seem to be greenness as used as a euphemism for underripeness. So what does this '04 version of greenness appear as?
 
Otto, I had the same feeling until I had one of the green 04s - and you will know it when you do. Sort of a strong green tobacco element that really predominates in an almost bretty way. But I have not experienced it in most 04s I've had.
 
originally posted by Brad L i l j e q u i s t:
I've never noticed the greenness in any 04 Beaujolais. But then, I've only noticed it that strongly in a few 04 Burgundies (the latest an 04 J Voillot Volnay Fremiets, where it was quite pronounced on the first night, but then was just fine on the 2nd).
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You must have missed the 2004 Vissoux CT or Coudert Fleuries at the wrong (right?) time.
 
originally posted by Brad L i l j e q u i s t:

Overall I think the green thing in 04 is being significantly negatively overhyped.
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No doubt.

And the tendency towards slightly hot under-hyped (although the the vlm-tr nailed this early). A good drink soon or mid-term vintage, for me, on my sampling.
 
originally posted by SFJoe:
originally posted by Sharon Bowman:
Right, but my map says that Chambolle-Musigny is not 2km from Beaune.

Volnay was hit by hail in '04.
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Plenty of green in Nuits St. Georges in '04. Hadn't heard about hail there, did they get some?
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Yes, plenty of green in NSG in '04 and I agree those '04 Fourrier are already coming around.

Much of what seemed to concern many people about '04s seemed/seems to me like garden-variety greenness. Nothing to concern someone one's self with unless you want Burgundies to taste like CdPs or 16.5% pinot noirs from somewhere else.

In the short run I think the underripeness/green thing added appealing complexity after some initial awkwardness in the ugliest early phase.
 
folks leap on the 04 green burg shit because there's a flavor component they can find in it.

ta da!!!

holy fuck. something they can agree on. like they is experts or somefink. boners all round.

trouble is, once they has picked out their progress, they can't ignore it.

remember being six and worrying that if you stopped thinking about breathing you'd die?

retards.

if you ever get beyond square plugs in moist holes, you'll find identifiable (aka don't miss the fucking barn door, this-is-what-is-in-your-mouth) characteristics in a whole bunch of shitty burgundy vintages: 76, 79, 80, 83, 86, 87, 88, 91, 93, 95, 98, 01 (it's there, i'm sure, in bullshit like 89, 90, 97 and 03, but i don't hate myself enough to find out). bottom line is there's a shit load of stuff out there to hate if you want to be told what to hate.

and then there's all that acid, flab and cruddy blocky tannins in the vintages you were told to like but lacked the tell tale signature. yeah, you know. the ones you thought were safe. nuh uh. does that make it better?

as a fruit lover, i think it's funny how the same folks that despise the green in 04s shit their livers for 05s and don't notice all that acid that is going make to them crave crushed ladybugs and menthol smokes for the next 20 odd years.

wait? you wanted to *drink* em before that? too fucking bad.

fwiw, i had some fucked up 01 shit from arnoux tonight. awful. obvious 01 cabbage, plus medicine and stink from old vines and pinot fin.

i'm like, "what the fuck is with the vegetarian shit motherfuckers," - gimme some santa maria cola ripeness and fat to rub on my corpulent ass.

and then the meds kicked in.

so. as per the cwd, foillard and lapierre age fine. like the shit. ask others why i say so.

fb.
 
originally posted by Sharon Bowman:

And Claude Kolm:

Sharon -- Checking my notes from my visit to Marchal in November 2005, his Volnay vines, on the border with Pommard, were struck by hail on 28 August. That may, or may not, have something to do with what you perceive as green. A number of posters on this board who perceived green streaks in the 2004s early on have noticed this subsiding as the wines get more age -- which is what I would expect given my (now rather long) experience tasting young Burgundy.
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I think that's right. About it being a green steak. And subsiding and all. Garden variety stuff.

Can't disagree with fb, either.

I'd be ruthlessly mocking the ladybug theory if it came from someone else. But I'll just leave it alone.
 
I've limited experience in the 04 arena. A Tardy 1er we opened was fiercely green the first day; after a 24 hour decant, it was lovely. We've been quaffing some 04 bourgogne that with a notable 'green' streak that makes it not much fun to sip alone, but, if anything, enhances its virtues with food.

So, on this limited data, it doesn't take much imagination to make lemonade out of these particular lemons.

"Boners all around?"
 
I thought for a minute we were reading some Classic Monkey, but no. VLM, he gives you a run for your money, I must say.
 
originally posted by Brad L i l j e q u i s t:
I thought for a minute we were reading some Classic Monkey, but no. VLM, he gives you a run for your money, I must say.
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Not a valid comparison. Nathan is a scholar, Fatboy an artist.
 
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