Bouland Morgon

B

Brian C

Brian Campbell
What can people tell me about this producer? His Morgon VV was my first taste of the 08's (they are slow to trickle up to the NW corner of the states). I thought this was gorgeous. Not in the carbonic fruity exuberance sense, but a lot more on the darker purple and savory side and with some serious tannic structure. It hit an awkward stage in the middle of the night that showed some wood and felt disjointed, but eventually came back together with a really beautiful floral quality on the nose. I was quite enamored and thought it to be a good candidate for the cellar hoping that the wood sorts itself out.

Also a couple other random tasting notes from Thanksgiving week...
2006 Gonon St Joseph. Another first with this producer after reading a lot about them. Enough to make me sit up and pay attention. Loads of fruit showing on this right now but with a dark brooding underside. Quite a bit of iron. It seems very primary and fruit focused right now but there's a lot there lurking in the shadows.

2005 Bourdy Cote du Jura rouge. An interesting beast. Pretty interesting and funky initially with lots of earthy farmy stuff going on (good), but as it opened up the fruit and weight kept coming. Very ripe, with not a ton of structure to contain it...not sure where this is going...or how far for that matter. Will wait on the remaining bottles a while to see.

2001 Musar "Hochar pere & fils" This bottle felt a bit tired (it looked like it had sat on the shelf a while where I bought it so maybe a victim of storage). Some pretty florals and leather on the nose but not a lot of fruit left. Loose and nebulous without much focus. so-so.
 
Which Bouland? I've recently had Morgon vieilles vignes 2008 from both Raymond and Daniel (I much preferred Raymond) and there are others listed in the phone book.
 
I'm not sure which one Brian is referring to, but I did buy a bottle of Daniel Bouland Chiroubles and was thinking of getting his Morgon.

Although you prefer Raymond, is Daniel still a buy in your opinion?
 
originally posted by Claude Kolm:
Which Bouland? I've recently had Morgon vieilles vignes 2008 from both Raymond and Daniel (I much preferred Raymond) and there are others listed in the phone book.
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This was Daniel, Weygandt import.
 
originally posted by Claude Kolm:
Which Bouland? I've recently had Morgon vieilles vignes 2008 from both Raymond and Daniel (I much preferred Raymond) and there are others listed in the phone book.
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What? you have a beaujolais "pages jaunes" next to your bed or something?
can you get me metras phone number?
 
originally posted by Yule Kim:
I'm not sure which one Brian is referring to, but I did buy a bottle of Daniel Bouland
Although you prefer Raymond, is Daniel still a buy in your opinion?
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No, to me it has too much extraction, is rustic, and has questionable balance. And that no is even before considering the hefty $25 price tag (almost double that of Raymond). I can get any number of cru Beaujolais that I like much, much better at that price or considerably less. Brian liked it, though, so as you can see, opinions vary.
 
originally posted by Claude Kolm:
originally posted by Yule Kim:
I'm not sure which one Brian is referring to, but I did buy a bottle of Daniel Bouland
Although you prefer Raymond, is Daniel still a buy in your opinion?
Click to expand...
No, to me it has too much extraction, is rustic, and has questionable balance. And that no is even before considering the hefty $25 price tag (almost double that of Raymond). I can get any number of cru Beaujolais that I like much, much better at that price or considerably less. Brian liked it, though, so as you can see, opinions vary.
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Am I correct that this sees some wood? And at 13% this certainly does have some heft and extract. Agreed on that point.
 
originally posted by Brian C:
originally posted by Claude Kolm:
originally posted by Yule Kim:
I'm not sure which one Brian is referring to, but I did buy a bottle of Daniel Bouland
Although you prefer Raymond, is Daniel still a buy in your opinion?
Click to expand...
No, to me it has too much extraction, is rustic, and has questionable balance. And that no is even before considering the hefty $25 price tag (almost double that of Raymond). I can get any number of cru Beaujolais that I like much, much better at that price or considerably less. Brian liked it, though, so as you can see, opinions vary.
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Am I correct that this sees some wood? And at 13% this certainly does have some heft and extract. Agreed on that point.
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I've never visited, but the PR all says he is very traditional, which to me implies raised in oak, but probably no new oak.
 
Have not been a fan of Bouland, too much oak and concentration for me. Love the Bourdy! Love it. So damned charming. It's a blend, one of the few left in the Jura. Yum. And the 2006 Gonon needs time, just a few years.
 
originally posted by Alice F.:
Have not been a fan of Bouland, too much oak and concentration for me. Love the Bourdy! Love it. So damned charming. It's a blend, one of the few left in the Jura. Yum. And the 2006 Gonon needs time, just a few years.
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I too found the Bourdy a charming drink until the sweetness of the fruit really took over and threw the balance off. I enjoyed it much more on day 1 than 2.
Bouland reminded me a bit of Descombes in intensity- whose wines I also enjoy incidentally.
 
I 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.
 
originally posted by Brian C:
2005 Bourdy Cote du Jura rouge. An interesting beast. Pretty interesting and funky initially with lots of earthy farmy stuff going on (good), but as it opened up the fruit and weight kept coming. Very ripe, with not a ton of structure to contain it...not sure where this is going...or how far for that matter. Will wait on the remaining bottles a while to see.
Click to expand...

Tasted through the line last year. They were terrible, so I wouldn't hold out much hope. The Rimmerman hyperbole was almost absurdist on these wines.
 
Rimmerman hyperbole has its own entry in Wikipedia. Lately, I have found his hits to be decently priced and and satisfying enough to make up for his misses. But there are misses.
 
originally posted by VLM:

Tasted through the line last year. They were terrible, so I wouldn't hold out much hope. The Rimmerman hyperbole was almost absurdist on these wines.
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How is that different from Rimmerman hyperbole on other wines (or mustard or fucking mineral water of all things)?
 
originally posted by Salil Benegal:
originally posted by VLM:

Tasted through the line last year. They were terrible, so I wouldn't hold out much hope. The Rimmerman hyperbole was almost absurdist on these wines.
Click to expand...
How is that different from Rimmerman hyperbole on other wines (or mustard or fucking mineral water of all things)?
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The Bourdy wines were actively terrible and the hyperbole amazingly over-the-top, even for Rimmerman.

Most of the time the hyperbole is just funny, in this case it was evidence that he lives in some sort of parallel universe.
 
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.
 
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