Lapierre 'Cuve Mathieu'?

originally posted by Sharon Bowman:
originally posted by Carl Steefel:
originally posted by SFJoe:
Oh, that Josh Raynolds guy, what does he know?
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Maybe nothing
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I think the opposite is closer to the truth.
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I don't think myself that Josh Raynolds knows nothing, I was just saying that even if you accepted that (which was probably just another tongue in cheek comment in style with WineDisorder), the other character had a different palate (for at least some wines), and yet came to the same conclusion...
 
Josh Raynolds (on the Tanzer Board) says it is a low sulfur bottling initially done for the restaurant Mon Ami Gabi in Chicago. Somehow it snuck out in to the retail chain in the Chicago area. Hazy after that, but sounds like the same as the regular Morgon, perhaps minus the sulfur? Different than the Cuvee Marcel, which apparently makes use of 107 year old vines...
 
originally posted by Carl Steefel:
Josh Raynolds (on the Tanzer Board) says it is a low sulfur bottling initially done for the restaurant Mon Ami Gabi in Chicago. Somehow it snuck out in to the retail chain in the Chicago area. Hazy after that, but sounds like the same as the regular Morgon, perhaps minus the sulfur? Different than the Cuvee Marcel, which apparently makes use of 107 year old vines...
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Thanks, Carl (and Josh, by proxy). That makes sense, in a weird sort of way. Let's see if any of us hear back from the domaine and whether their version of events jibes.

Mark Lipton
 
Here is the rapid and comprehensive response by Mathieu Lapierre to several questions we have been discussing including the cuvee Mathieu mystery which had already been uncovered by Josh R and reported here by Carl S.

Bonjour

I will try to answer you as best as I can

Dear Messieurs Lapierre

There are two separate discussions running on two USA wine websites concerning the special cuvees above.

Most of us seem to know about the cuvee Marcel [05 and recently 07 or MMVII] which some of us have experienced and enjoyed very much. We understand it is made only in the best years from 100 year old vines which we understand are in the portion of your vineyard on the Cote de Py.
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That's right , i do not want to make this cuve every year, i am waiting for a vintage quality average high enough , to be sure that i d'ont steal the classic morgon .

Could you please confirm or correct our appreciation of the basis of the Cuvee Marcel and our assumption that in lesser years the wine is simply part of your excellent basic Morgon - 1/3 non sulphured, non filtered; 1/3 sulphured only at bottling, non filtered and 1/3 sulphured at bottling only and filtered
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Actually that's moved on 1/2 non sulphured, non filtered and 1/2 sulphured only at bottling, non filtered. Now people knew that filtration is just esthectic and steal aromas of wine, so hopefully since 2 years i don't do it any more.

Others have reported seeing cuvees called Mathieu and also a relatively new appearance of one called Pays de Gaules. The Pays de Gaules is understood to be made from younger vines and vinified slightly differently. The grapes might include some bought in from outside the Domaine's vineyards?
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That's right we use 2 young wine hectars that we own , and we buy the grapes of 1.5 hectars of young wine from a neighbouring winemaker

The mystery is the Cuvee Mathieu which apparently has been seen only in the USA. I have certainly not seen or heard of it in the UK where I live. Please describe what this comprises.
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This a cuve of morgon ( 2000 btls ) only made for " mon ami gabi" restaurants in usa wich ask for a special cuve ( for is 2009 menu ) who taste a litlte bit younger than classic the morgon.

I will not do it again this is creating confusion on the customers mind .

By the way my regular purchase is the Lapierre Morgon bought from two sources in the UK including Vine Trail. I choose the unfiltered, sulphured at bottling version.
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Thank for the attention that you paid on our wine

I would be most grateful if you would provide information on the various cuvees and correct any misinformation included above - particularly as concerns the Cuvee Mathieu.

You may find others asking similar questions but I would very much appreciate whatever you have to tell me.
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I was pleased to answer you, and i am sorry for the english mistake i could make.
Let me know if you have some more questions.

Mathieu Lapierre
 
Tonight I opened the wine in question with an improvised pasta dish that I'd thrown together. The Cuve Mathieu is a touch lighter in body and color than the regular cuve, and Jean actually found it more appealing. With time, it took on a bit more substance and had all the while a very perfumed, mineral-laden nose. Really a gorgeous wine, all in all.

Mark Lipton
 
The Wine Discount Center mailer this morning listed Cuve Mathieu at $10 - seems to invite much more scientific research...
 
originally posted by fillay:
The Wine Discount Center mailer this morning listed Cuve Mathieu at $10 - seems to invite much more scientific research...
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Sure, but where will you get a Beet, Orange, and Duck Salad on sale?
 
originally posted by MLipton:
In Vino Veritas: the truth is in the bottleTonight I opened the wine in question with an improvised pasta dish that I'd thrown together. The Cuve Mathieu is a touch lighter in body and color than the regular cuve, and Jean actually found it more appealing. With time, it took on a bit more substance and had all the while a very perfumed, mineral-laden nose. Really a gorgeous wine, all in all.

Mark Lipton
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I opened one up the other night, too. I wholeheartedly agree with your observations above. Seemed to be lacking that something extra compared to the regular bottling, but tasty enough (especially with food) for $10.
 
Yeah, I was able to pick up some 750s last week on a tip from tofurkey. Was told they got a few more cases from the wholesale warehouse.

G-man did clean them out of magnums though.

Had a taste on New Years Eve. Like esssence of Lapierre, really very fine.
 
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