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'07 Lapierre Morgon
- Thread starter drssouth
- Start date
originally posted by Rahsaan:
C'mon. It would be thread drift if you made a segue into debates over uses for old pencil sharpeners. But even that could be connected, I'm sure!
Would it not be thread drift because Lapierre tastes like old pencil sharpeners? Or does it taste like the shavings inside the old pencil sharpeners, having aged through years of pencil sharpening?
No for the Tardive. Pretty tight a few months ago.originally posted by Ian Fitzsimmons:
Because the thread is about Lapierre.
Would you say the 07 Roilette is good for drinking now?
Joel Stewart
Joel Stewart
adding to the lapierre trivia:
every 07 i've purchased here in japan has "contains sulphites" on the front and a 14 degree celsius warning label on the back, ala mr groundwater's "final third" description above. fwiw, there's been plenty of bottle variation from the several beaujolais bottlings i've had. they've all varied from good to way better than good.
every 07 i've purchased here in japan has "contains sulphites" on the front and a 14 degree celsius warning label on the back, ala mr groundwater's "final third" description above. fwiw, there's been plenty of bottle variation from the several beaujolais bottlings i've had. they've all varied from good to way better than good.
lars makie
lars makie
Here here... I also had a Tardive about a month ago. Didn't budge for hours, if not the whole first day. Went back and bought two to stash in the way back. I think it will be great in a few years.originally posted by Marc D:
No for the Tardive. Pretty tight a few months ago.originally posted by Ian Fitzsimmons:
Because the thread is about Lapierre.
Would you say the 07 Roilette is good for drinking now?
As for '07 Lapierre... I've opened around six bottles in about as many months. All but the first one had "Lot S" on the back sticker and have all been as Dr. South mentioned above. The first one had "Lot N" on the back and if it was indeed without sulfur it's not a surprise that it seemed a little lacking (as I'm sure it had not been handled or stored properly).
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Brad L i l j e q u i s t:
Look up the 07 Beaujolais thread from a few months back.
My take, good now, better later. Good 7-9 year candidate.
I bought a case, if that helps.
That helps, thanks.
By the way, could you re-post your professional website, or send it to me in a PM?
Funny to get dinged for being polite. Live and learn.
I just had my first bottle of the 2007 Lapierre Morgon (and, for that matter, my first bottle of Morgon), and I'm pretty perplexed.
After hacking away at the wax capsule for a couple of minutes, I opened it up and was bowled over by its intense aroma. I was expecting berries and cherries, and indeed there was, but I also picked some licorice, fresh herbs, flowers, and maybe chocolate. Considering the wine's fragrancy, I thought this wine was going to be filled with fruit, acid, mineral, the works.
But after taking my first sip, my first thought was "what the hell?" I initially thought it was boring, thin, and insipid. There was a bit of tartness, maybe a bit of sour cherry or tart raspberry, and a little bit of minerality, but I thought, wow, this is basically just water.
But I kept going, kept drinking it, just something to quench my thirst as I ate my meal. Refresh the palate so to speak. And while I drank, I began to notice some things that I had initially dismissed. While it didn't necessarily tasted good, it wasn't half bad. It was light, crisp, and pure in its way. Yeah, it might be like water, but really focused, weightless water that lingered on the palate with a sharp, but pleasantly tart bite. Unbelievably smooth, cool to the mouth, transparent and for lack of a better word, ethereal, like gossamer and silk, finely spun.
And with each sip, it grew. You know, "developed." It didn't get fruitier, so to speak, but, rather, tighter. I didn't get the long finish, density of mid-palate, intensity of concentration you were supposed to get, but rather I just felt that incredibly weightless texture floating languorously over my tongue until that beam of tart berry would shine its light. And, while I had no idea why, I couldn't stop drinking it.
Or maybe I'm just drunk right now and feeling excessively purple in my praise.
Anyway, Love It!
After hacking away at the wax capsule for a couple of minutes, I opened it up and was bowled over by its intense aroma. I was expecting berries and cherries, and indeed there was, but I also picked some licorice, fresh herbs, flowers, and maybe chocolate. Considering the wine's fragrancy, I thought this wine was going to be filled with fruit, acid, mineral, the works.
But after taking my first sip, my first thought was "what the hell?" I initially thought it was boring, thin, and insipid. There was a bit of tartness, maybe a bit of sour cherry or tart raspberry, and a little bit of minerality, but I thought, wow, this is basically just water.
But I kept going, kept drinking it, just something to quench my thirst as I ate my meal. Refresh the palate so to speak. And while I drank, I began to notice some things that I had initially dismissed. While it didn't necessarily tasted good, it wasn't half bad. It was light, crisp, and pure in its way. Yeah, it might be like water, but really focused, weightless water that lingered on the palate with a sharp, but pleasantly tart bite. Unbelievably smooth, cool to the mouth, transparent and for lack of a better word, ethereal, like gossamer and silk, finely spun.
And with each sip, it grew. You know, "developed." It didn't get fruitier, so to speak, but, rather, tighter. I didn't get the long finish, density of mid-palate, intensity of concentration you were supposed to get, but rather I just felt that incredibly weightless texture floating languorously over my tongue until that beam of tart berry would shine its light. And, while I had no idea why, I couldn't stop drinking it.
Or maybe I'm just drunk right now and feeling excessively purple in my praise.
Anyway, Love It!
lars makie
lars makie
Agreed... Next time, just get the corkscrew right into the cork through the wax and pull up. Swiftly. Generally a lot less messy and time consuming than trying to chip the shit away.originally posted by slaton:
Nice.
Joel Stewart
Joel Stewart
also, as you noticed, a little air time never hurts this wine...i occasionally decant the 07 lapierre beaujolais even
originally posted by Ian Fitzsimmons:
originally posted by Brad L i l j e q u i s t:
Look up the 07 Beaujolais thread from a few months back.
My take, good now, better later. Good 7-9 year candidate.
I bought a case, if that helps.
That helps, thanks.
By the way, could you re-post your professional website, or send it to me in a PM?
Funny to get dinged for being polite. Live and learn.
Sorry Ian, just saw this.
www.z-home.org
Is that the one you were talking about?
originally posted by Yule Kim: I didn't get the long finish, density of mid-palate, intensity of concentration you were supposed to get
Who said you were supposed to get a dense mid-palate and intense concentration?
Sounds like you did a very good job of enjoying Morgon!
originally posted by lars makie:
Agreed... Next time, just get the corkscrew right into the cork through the wax and pull up. Swiftly. Generally a lot less messy and time consuming than trying to chip the shit away.originally posted by slaton:
Nice.
Thanks for the tip. I knew there had to be an easier way. I think it took me close to 5 minutes scratching off the top of the capsule.
originally posted by Rahsaan:
originally posted by Yule Kim: I didn't get the long finish, density of mid-palate, intensity of concentration you were supposed to get
Who said you were supposed to get a dense mid-palate and intense concentration?
Sounds like you did a very good job of enjoying Morgon!
Sorry for the confusion. I didn't necessarily mean to say that there were some people who stated Morgon was supposed to be dense and concentrated. Rather, I meant to make light of the fact that some people believe a "quality" wine, by definition, must have density and concentration. And these individuals are not only the usual wine critic suspects, but also personal acquaintances, whom I generally like and respect, who have a tendency to trash some of the wines I drink for being "thin."
But yes, the Morgon was quite nice. Different, but nice.
Do it over the trash, not the sink. A sink that's still warm from hot water will melt the wax, and it will be tough to remove.originally posted by Yule Kim:
originally posted by lars makie:
Agreed... Next time, just get the corkscrew right into the cork through the wax and pull up. Swiftly. Generally a lot less messy and time consuming than trying to chip the shit away.originally posted by slaton:
Nice.
Thanks for the tip. I knew there had to be an easier way. I think it took me close to 5 minutes scratching off the top of the capsule.
originally posted by SFJoe:
Do it over the trash, not the sink. A sink that's still warm from hot water will melt the wax, and it will be tough to remove.originally posted by Yule Kim:
originally posted by lars makie:
Agreed... Next time, just get the corkscrew right into the cork through the wax and pull up. Swiftly. Generally a lot less messy and time consuming than trying to chip the shit away.originally posted by slaton:
Nice.
Thanks for the tip. I knew there had to be an easier way. I think it took me close to 5 minutes scratching off the top of the capsule.
I keep an old corkscrew around for the wax capsule wines and just open them inside an empty paper trash bag. But then I get in a lot of trouble if i leave bits of red wax on the floor and counters.
1. Get a home torch like you use for creme brulee, fire the fuck out of the wax, then remove, or
2. Take it out back and shoot it off at 5 paces with Beretta 92FS.
2. Take it out back and shoot it off at 5 paces with Beretta 92FS.
originally posted by VLM:
Alternately1. Get a home torch like you use for creme brulee, fire the fuck out of the wax, then remove, or
2. Take it out back and shoot it off at 5 paces with Beretta 92FS.
Shouldn't we use a French gun to open a French wine? Respect for the terroir, you see.