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Thor

Thor Iverson
Foillard 2001 Morgon Cte du Py (Beaujolais) A little delicate and even quiet at first, showing a lot of dust and a fading black raspberry palate. A day of minor exposure to air, at room temp, clarifies and amplifies the wine. The dust is still there, but now its texture, and the fruit nicely expanded, though this is still medium-bodied at best fills the mouth like a thick haze of mature fruit and foggy, sodden earth. Theres a heart of mystery within, as well, that doesnt want to be quantified. Lovely. (7/09)

Foillard 2006 Morgon Cte du Py (Beaujolais) Vastly lighter than some vintages, and almost breathtakingly beautiful as a result. Literally so: Im completely enraptured by the ethereal blend of spice, soil, berry, and soul in this wine. Texturally sensuous but far from slutty. I dont just want to drink this, I want to bathe in it. (7/09)

Chanrion Domaine de la Vote des Crozes 2002 Cte-de-Brouilly (Beaujolais) Not an appellation I usually think to age, but a bottle showed up in a local closeout bin, and so why not? Sharp cherry, with a zip almost akin to that of sodabut theres nothing artificial here, just pure fruit. A bit of graphite sheeting hangs around to see whats happening, but this has largely been stripped down to its core identity. (7/09)

JM Burgaud 2007 Rgni Vallires (Beaujolais) Tart strawberry, vivid and crisp. Theres some salty ferric stuff, as well, but mostly this is about incisive or perhaps incising fruit. (7/09)

Lapierre 2007 Morgon (Beaujolais) Corked. (7/09)
 
I dont just want to drink this, I want to bathe in it.
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So does that mean you're going to keep bathing in it while it remains in this stage or do you think it is worth cellaring to approach the pleasures of the 2001 you just tasted?
 
I think it will survive cellaring, but honestly it's so good now I doubt I can hold on to any. It would take some willpower.
 
originally posted by Thor:
It would take some willpower.
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Given my (fairly low) stocks it would take serious willpower indeed to hold onto Foillard for 5 years considering the other wines I have that probably would do much better with age. But, the 2001 sounds like a lovely curiosity even if not bathing-worthy.
 
originally posted by Rahsaan:
I dont just want to drink this, I want to bathe in it.
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So does that mean you're going to keep bathing in it while it remains in this stage or do you think it is worth cellaring to approach the pleasures of the 2001 you just tasted?
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Trite as this expression is, might I suggest the two of you get a room?
 
CdBrouilly ages great, altho I would think that something that old in a close out bin would be far from an optimal bottle...
 
A close-out bin in a store with occasionally dubious conditions, too.

Now that I think about this, though, the first aged Beaujolais I ever had was a CdB, in a restaurant in Romaneche-Thorins, back in '98. Five or six years old, don't remember the producer, about $18, but wow was it lovely.
 
originally posted by Steve Guattery:
originally posted by Claude Kolm:
I thought this was going to be a thread about Jack McVouty and Charlie Yardbirdaroonee.
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What's the wine match for a double order of riti-vooties with a side of hot sauce?
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I should think beer -- Red Top would be in the spirit.
 
All this talk got me excited about a bottle of Beaujolais and rotisserie chicken. Swung by McCarthy and Scheiring, and there lo and behold, a lonely bottle of 07 Voute des Crozes!

A delightful bottle, very typique, shaded depth and great Gamay sap. A classic Cote de Brouilly, in that structured/complete/sternish sort of way. Slightly meaty and I might have even hazarded Morgon if served blind. More so than other 07s I've had, one that seems a bit more put together for the long haul, but fine now.
 
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