Bouland Morgon

[VLM]

originally posted by Cory Cartwright:
Someone who I won't mention was relating to me a tale of tasting through 27 bourdy wines and finding all 27 undrinkable. Weeks after they appeared on Garagiste.

Jeff and Kevin? If so, that's who I had them with.

 

[Claude Kolm]

originally posted by Yule Kim:
2008 Bouland ChiroubleI don't know about the Morgon, but I'm drinking the Bouland Chirouble and it kind of taste like sour cherry juice steeped in rail level vodka.

I exaggerate, but...

The nose isn't expressive at all...very mute fruitiness. Not what I'm used to from cru beaujolais. Initially fruit-forward on the palate, which isn't bad if that is your kind of thing, but the tartness from the acid soon subsumes that and becomes the most pronounced note in the drink. I'm not getting anything else at all. And there is some heat on the finish, or perhaps I'm mistaking acid-reflux for heat.

I like acidic wines that tingles over my tongue, as if it is a living thing writhing over my palate. This doesn't do that...it somehow is both flat and unpleasantly mouth puckering.

Perhaps I'm being too hard on it. But I was expecting a lot more.

Back to the main topic since Rimmerman now has his own thread.

Yule -- Don't say you weren't warned. And if you know what Chiroubles is supposed to taste like -- a light, joyous, spring-like wine -- your description of this one sounds like a particular abomination.

 

[Yule Kim]

Oh, the Bouland Chirouble was indeed spring-like, if you mean a spring in the salt flats of Utah.

Oh well, more Lapierre, less Bouland, and the world will return to its equilibrium (though perhaps I should try Bouland's Morgon before I give up completely, though I'm leery about putting money down).

And I do find it fitting that the title of the Rimmerman thread dovetails so nicely with my tasting note.