A so called "data point" in the long term aging prospects for Lapierre Morgon

[Ian Fitzsimmons]

Thanks, Ned. Chicken soup for the deluded ego.

 

[Jeff Grossman]

You know, just a little RO can fix a diluted ego.

 

[Thor]

Tonight's Lapierre 2007 Morgon was corked. Drinkably so, which was weird, but corked nonetheless.

 

[Sharon Bowman]

originally posted by Thor:
corked. Drinkably so

?

 

[Joel Stewart]

what's the S02 status of Lapierre 07's in the US?

fwiw, mine here have at least some (tho nevertheless, the labels clearly state to not let the wines get any warmer than 14 C/ 57 F).

 

[slaton]

Generally it's been reported here that the Lapierre imported by Kermit is not sulfured, and that he is the only producer for whom Kermit continues not to require sulfur at bottling.

However, the most recently posted information (from scottreiner on 5-29-2009) is somewhat different. Since it's tricky to link to specific posts I'lll just do a copy-paste here:

originally posted by scottreiner:

just had a conversation with kermit concerning the lapierre sulfering. he informs me that with lapierre it is an ongoing experiment, every year is different. however, whatever is decided in that year, the same thing is done for domestic bottles and export bottles.

as an aside, kermit tells me that lapierre is the only producer that he imports that he does not insist use 10 grams of sulfer at bottling.

 

[Thor]

corked. Drinkably so

?

Very, very, very mild. Were I served this as "Morgon" sans producer in a French bistro somewhere (and were I incapable of identifying a corked wine), I'd drink it without complaint, albeit without much enthusiasm either.

 

[Brad Kane]

originally posted by slaton:
Generally it's been reported here that the Lapierre imported by Kermit is not sulfured, and that he is the only producer for whom Kermit continues not to require sulfur at bottling.

However, the most recently posted information (from scottreiner on 5-29-2009) is somewhat different. Since it's tricky to link to specific posts I'lll just do a copy-paste here:

originally posted by scottreiner:

just had a conversation with kermit concerning the lapierre sulfering. he informs me that with lapierre it is an ongoing experiment, every year is different. however, whatever is decided in that year, the same thing is done for domestic bottles and export bottles.

as an aside, kermit tells me that lapierre is the only producer that he imports that he does not insist use 10 grams of sulfer at bottling.

Slaton, we distribute Kermit locally. From what I've been told is that this year all the Lapierre brought in was sulfured. He got tired of returns with the non-sulfured so those are only special order now and I believe no returns accepted. That said, I also heard there was some non-sulfured at the Berkeley shop, so there seems to be a disconnect somewhere.

 

[Joel Stewart]

i'm getting an impression lately that there is some inconsistency with lapierre's wines...if so, are folks presuming it's related to the S02 issue?

maybe i should just say that i'm glad my '07 morgon was tasty...and stock up on a few more.

 

[BJ]

You know, for years there's been this back on forth on SO2 in Lapierre's wines. In some, not in others, how to ID, etc.. Does he really do it, is it secret, secret Euro stashes, a few special cases to the US, etc. It makes me so happy in the geekiest sort of way that we humans can revel in this sort of weirdness. Sorry to put a spotlight on it, but I couldn't help it. Just a sense of deja vu that made me smile.

So here's my darker side - it's 10 in Seattle, 80 degrees down from 100. It was 104 in Portland today. Getting ready for a whole new era of planetary awareness, people? Get ready for the coming crisis, seriously. It's just starting.

It was a rough day.