After my ode to Beaujolais, a couple hard betrayals

B

BJ

BJ
Both at Thanksgiving, no less.

A magnum of 02 Foillard Morgon CdP was just brett spritzed enough for me to pause, consider the day, and reach for the back up...

A magnum of 98 Yvon Metras Fleurie, massively corked. And the wine underneath was good enough to feel a lot of pain on this one.

Later in the evening, with enough air, the brett on the Foillard did blow off decently and this was a nice enough drink. But, it is still pretty closed - the aging cycle in magnums really is different. Needs 2-3 years to come together I think.

We had a fun hodgepodge of other wine and great food, it really didn't matter. But I was really looking forward to a nice glass of that Metras.
 
Thanks. With the recent chat about how good fresh Foillard is (relatively speaking), I've been wondering what aged samples taste like, especially since his wine is a Morgon.

Never heard of Metras, must look into.
 
My condolences, Brad. My one go-around with '98 Foillard CdP was much like yours. There seemed to be a very pretty wine underneath but I just couldn't get past the brett.

(edit: yes, I seem to have transposed vintages when reading your post.)
 
Ian, you'll need to leave the States for Mtras, as I understand it. But maybe there's a gray source.
 
Ian: right, now I remember that discussion. Well, they're not too expensive in France. I'm sure that's very helpful.
 
originally posted by Rahsaan:
originally posted by guilhaume:
i thought 02 in the beaujolais was great?
Click to expand...

What does that have to do with brett?
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Wikipedia: "in the wild, brettanomyces lives on the skins of fruit"

What does that have to do with vintage variation?
 
I remember the 2002 Foillard CdP Morgon when it was released in 750ml's. I remember because at the time I was pouring the 2001 by the glass, and I recall being disappointed in how the 2002 was showing in relation to how much I loved the 2001. Brett was a part of it. Loveability was another part.
 
originally posted by Steve Edmunds:
Wikipedia:made up by folks just like you and me...
Click to expand...

yeah, whatever.

I'm still interested in knowing what is the influence of the climate on the brett yeast... Because the yeast sticks to old wood doesn't mean it's born at the bottom of a barrel...
 
originally posted by guilhaume:
originally posted by Steve Edmunds:
Wikipedia:made up by folks just like you and me...
Click to expand...

yeah, whatever.

I'm still interested in knowing what is the influence of the climate on the brett yeast... Because the yeast sticks to old wood doesn't mean it's born at the bottom of a barrel...
Click to expand...

Can of worms, this topic. I'm frequently in dispute with fellow winemakers about this as our wines are often referred to as being bretty despite the facts. On occasion we have one particular wine that reaches detectible levels of brett. This has led some to believe this wine always has brett. Moreover, that the cellar is full of brett and and all the wines are bretty. Not so. It's limited to this one block of Pinot and despite the fact that subsequent wines from other block/vineyards go into these very same barrels and yet have no brett seems to indicate it comes from the vineyard and not necessarily the cellar or barrel.

This is usually met with a change of topic.
 
originally posted by Scott Frank:
originally posted by guilhaume:
originally posted by Steve Edmunds:
Wikipedia:made up by folks just like you and me...
Click to expand...

yeah, whatever.

I'm still interested in knowing what is the influence of the climate on the brett yeast... Because the yeast sticks to old wood doesn't mean it's born at the bottom of a barrel...
Click to expand...

Can of worms, this topic. I'm frequently in dispute with fellow winemakers about this as our wines are often referred to as being bretty despite the facts. On occasion we have one particular wine that reaches detectible levels of brett. This has led some to believe this wine always has brett. Moreover, that the cellar is full of brett and and all the wines are bretty. Not so. It's limited to this one block of Pinot and despite the fact that subsequent wines from other block/vineyards go into these very same barrels and yet have no brett seems to indicate it comes from the vineyard and not necessarily the cellar or barrel.

This is usually met with a change of topic.
Click to expand...

well, let's stick to it for a minute, if rahsaan and steve don't mind.
Do you notice different levels of brett contamination with different vintages?
 
[/quote]

well, let's stick to it for a minute, if rahsaan and steve don't mind.
Do you notice different levels of brett contamination with different vintages?[/quote]

Yes. That's precisely what we associate it with.
 
originally posted by guilhaume:
originally posted by Scott Frank:
originally posted by guilhaume:
originally posted by Steve Edmunds:
Wikipedia:made up by folks just like you and me...
Click to expand...

yeah, whatever.

I'm still interested in knowing what is the influence of the climate on the brett yeast... Because the yeast sticks to old wood doesn't mean it's born at the bottom of a barrel...
Click to expand...

Can of worms, this topic. I'm frequently in dispute with fellow winemakers about this as our wines are often referred to as being bretty despite the facts. On occasion we have one particular wine that reaches detectible levels of brett. This has led some to believe this wine always has brett. Moreover, that the cellar is full of brett and and all the wines are bretty. Not so. It's limited to this one block of Pinot and despite the fact that subsequent wines from other block/vineyards go into these very same barrels and yet have no brett seems to indicate it comes from the vineyard and not necessarily the cellar or barrel.

This is usually met with a change of topic.
Click to expand...

well, let's stick to it for a minute, if rahsaan and steve don't mind.
Do you notice different levels of brett contamination with different vintages?
Click to expand...

Guilhaume; my comment was about Wikipedia. I'm not predisposed to believe anything in particular about the origins or sources of Brett. I don't pretend to know.
 
None of my '02 Coudert, Brun, or Tete Beaujolais have been bretty. '02 Lapierre and Foillard wines that are bretty doesn't surprise me. Add Thevenet to that latter list as well.

But if pH levels can affect brett it makes sense that some vintages would be more likely to have problems than others.

I've had numerous 07 Foillards without much brett at all. New barrels?
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Better shipping/storage?
 
quote: But if pH levels can affect brett it makes sense that some vintages would be more likely to have problems than others.

I think the man may have a point!
 
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