'07 Lapierre Morgon

Thanks everyone for the advice. I guess it might be preferable just to keep serving her beaujolais to figure out whether it was just the Vissoux that she didn't like or gamay in general. Marc's comment that the Texier was similar in texture to other beaujolais makes me think that she might like the Lapierre since her issue with the Vissoux might not necessarily be with its weight or mouth feel, but rather a lack of concentration, i.e., she thought it was thin. If that is the case, maybe the Lapierre with its fully flavor will please her more than the Vissoux.

Either way, hopefully she won't mind me foisting the Lapierre upon her if she ends up not liking it. I've been interested in trying some Italian wines anyway, and this might be a good excuse to start looking into Chiantis, pallagrello nero, etc..
 
originally posted by Joel Stewart: As for the issue of "mouthfeel" which seems to me to be somewhat separate from "weight", these wines all show a lovely silkiness and snap.
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Indeed, these are somewhat distinct concepts.

I love the silky snap and in vintages like 2002 or 2005 I often wonder how anyone could not be enchanted by these seductive Morgons. But, in other vintages (that I like myself) I can easily see how those with different palate preferences will find them too thin or acidic. I know what to pour (and what not to pour) for my wife.
 
i haven't had any '02's or '05's so i can't make a comparison....but maybe the '07's just needed a little time and possibly have fleshed out a bit since you last tasted?
 
originally posted by Joel Stewart:
but maybe the '07's just needed a little time and possibly have fleshed out a bit since you last tasted?
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Indeed. I am hardly scouring the country looking for these wines but it is a low-grade priority in the back of my head to purchase any that I may come across.

So much wine so little time!
 
I found Lapierre 2007 to be a bit green, specially when compared with the silkiness of 06 or the roundness and fruitiness of the 05. Overall, my favourite so far has been the 06
 
If you're looking for a great Beaujolais that tends towards a fuller profile, I'd move away from Morgon -- though it's my favorite of the Crus -- and try some Roilette. I wonder if she didn't like was the almost soft, fleshy quality Vissoux can have?
 
originally posted by Joel Stewart:
(Caveat: several forum members have commented about "off" or uninspired bottles of the '07's in the US....which may or may not be related to S02. I've had subtle bottle variation in the Beaujolais here in Japan, but every one has been drinkable, and enjoyable.)
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The Lapierre imported to the US through Kermit is all sans soufre. So, storage is very important.
 
originally posted by Jim Hanlon:
originally posted by Joel Stewart:
(Caveat: several forum members have commented about "off" or uninspired bottles of the '07's in the US....which may or may not be related to S02. I've had subtle bottle variation in the Beaujolais here in Japan, but every one has been drinkable, and enjoyable.)
Click to expand...

The Lapierre imported to the US through Kermit is all sans soufre. So, storage is very important.
Click to expand...

the lapierre coming to the west coast is sans souffre, but i've had some 06's avec souffre at the shop as well... the only way to know is the back-label.
It says "N" for natural and "S" for the sulfured version (still unfiltered)
There is also a costumer in chicago that gets the "filtre et souffre" version, i don't know what the back-label's like for that one...
 
originally posted by Jim Hanlon:
originally posted by Joel Stewart:
(Caveat: several forum members have commented about "off" or uninspired bottles of the '07's in the US....which may or may not be related to S02. I've had subtle bottle variation in the Beaujolais here in Japan, but every one has been drinkable, and enjoyable.)
Click to expand...

The Lapierre imported to the US through Kermit is all sans soufre. So, storage is very important.
Click to expand...

Jim, that's not accurate. I know the stuff we get here in the East is sulfured and from what I was told, only the Berkeley store gets the non-sulfured these days, along with some special orders, though getting a straight story is difficult.
 
originally posted by Jim Hanlon:
originally posted by Joel Stewart:
(Caveat: several forum members have commented about "off" or uninspired bottles of the '07's in the US....which may or may not be related to S02. I've had subtle bottle variation in the Beaujolais here in Japan, but every one has been drinkable, and enjoyable.)
Click to expand...

The Lapierre imported to the US through Kermit is all sans soufre. So, storage is very important.
Click to expand...

kermit told me a few months ago that he requires 10 grams of sulfer at bottling from all his producers, except lapierre. the decision of whether to sulfer or not and the level is made every year. again, according to kermit.
 
originally posted by scottreiner:
originally posted by Jim Hanlon:
originally posted by Joel Stewart:
(Caveat: several forum members have commented about "off" or uninspired bottles of the '07's in the US....which may or may not be related to S02. I've had subtle bottle variation in the Beaujolais here in Japan, but every one has been drinkable, and enjoyable.)
Click to expand...

The Lapierre imported to the US through Kermit is all sans soufre. So, storage is very important.
Click to expand...

kermit told me a few months ago that he requires 10 grams of sulfer at bottling from all his producers, except lapierre. the decision of whether to sulfer or not and the level is made every year. again, according to kermit.
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I stand corrected. As Guilhaume said, there's a code on the back label. I think I've only seen unsuphured, but that may be because I'm in the Bay Area.
 
originally posted by scottreiner:
the decision of whether to sulfer or not and the level is made every year. again, according to kermit.
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This topic comes up frequently in these parts, and from previous discussions I believe this is indeed the most accurate answer.
 
I've heard pretty much every permutation and combination about sulfuring the Lapierre, and it gives me great comfort that the tradition continues on.
 
As far as weight is concerned the Beaujolais I drink for that are the Jadot Burgundian styled Chateau des Jacques 5 single vineyard 'Clos' Moulin a Vent wines like Rochegres and Grand Carquelin [there are 3 others]

Lapierre's Morgons have a clarity of taste/mouthfeel which IMO does make them feel light in a sense but the transparency just makes drinking them so easy IMO. I am still drinking the 2005s and have only had one of my 2006s -both great.

Lapierre may be doing something special for the US market [he has before] but his standard production of his Morgon IIRC only uses sulphur at the bottling stage as follows: one third unfiltered and unsulphured and must be kept below 14oC, one third unfiltered and sulphured only at bottling [this is the wine I buy here in the UK] and the final third filtered and sulphured at bottling for those where transportation and/or storage issues are problematical.
 
originally posted by Ignacio Villalgordo:
I found Lapierre 2007 to be a bit green, specially when compared with the silkiness of 06 or the roundness and fruitiness of the 05. Overall, my favourite so far has been the 06
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We tried Lapierre 06 and Roilette 06 side by side a couple of months ago. Both were good but young and a bit tough - the Lapierre opened nicely on day two - and we liked the Roilette a bit better.

Kind of drifty, but has anyone had the 07 Roilette?
 
originally posted by Ignacio Villalgordo:
I found Lapierre 2007 to be a bit green, specially when compared with the silkiness of 06 or the roundness and fruitiness of the 05. Overall, my favourite so far has been the 06
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Prasinophobia rears its head again! No green in the ones I have had, just wonderful ethereal purity.
 
originally posted by Ian Fitzsimmons:
originally posted by Ignacio Villalgordo:
I found Lapierre 2007 to be a bit green, specially when compared with the silkiness of 06 or the roundness and fruitiness of the 05. Overall, my favourite so far has been the 06
Click to expand...

We tried Lapierre 06 and Roilette 06 side by side a couple of months ago. Both were good but young and a bit tough - the Lapierre opened nicely on day two - and we liked the Roilette a bit better.

Kind of drifty, but has anyone had the 07 Roilette?
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What's drifty about that?

It's very good.
 
Because the thread is about Lapierre.

Would you say the 07 Roilette is good for drinking now? It usually takes some keeping, but 07 is reputedly early-drinking as a general thing.
 
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