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Tasting in Beaujolais 2010
- Thread starter SFJoe
- Start date
originally posted by SFJoe:
I write from the flight back to NYC with a reinforced antipathy to fucked up hipster wines. I just cant take a joke about massive va, brett, and bacterial flaws quite the way I used to.
Thanks for the informative writeup. I take some solace in the notion that I can skip the '08 vintage (for the most part) to make room for the '09s when they arrive. Of course, I won't be able to avoid all those '08s... I am confused by your intro, though. Where are all those fucked up hipster wines that you rail on about in your report(s)? I see mostly wonderful wines from quality producers? Did I miss something, or have you adopted the attitude of certain critics not to publish less-than-salutary reviews?
Thanks again,
Mark Lipton
Ian Fitzsimmons
Ian Fitzsimmons
Does good in Chinon imply good in Bourgueil?
Any encounters with Thivin along the way?
Any encounters with Thivin along the way?
Well, I don't rush the negative reviews, it's true. I'm still trying to catch up with the other 60% or so of stuff that I've tasted in the last couple of weeks, and some of it will probably never get there.originally posted by MLipton:
originally posted by SFJoe:
I write from the flight back to NYC with a reinforced antipathy to fucked up hipster wines. I just cant take a joke about massive va, brett, and bacterial flaws quite the way I used to.
Thanks for the informative writeup. I take some solace in the notion that I can skip the '08 vintage (for the most part) to make room for the '09s when they arrive. Of course, I won't be able to avoid all those '08s... I am confused by your intro, though. Where are all those fucked up hipster wines that you rail on about in your report(s)? I see mostly wonderful wines from quality producers? Did I miss something, or have you adopted the attitude of certain critics not to publish less-than-salutary reviews?
Thanks again,
Mark Lipton
The cold soak brings out more fruity aromatics. I'm not any sort of expert, but I might guess that the wines spend less time on the skins during and after fermentation for those producers, so they get more easy aromatics and less structure.originally posted by Cliff:
basic questionIf Desvignes uses a semi-carbonic vinification, how do you explain the longevity? Is it just, or primarily, terroir? Are there aspects of the elvage that are different from the other top producers?
Terroir isn't the answer--you have constant CdPy as a control, for instance.
originally posted by Ian Fitzsimmons:
Does good in Chinon imply good in Bourgueil?
Any encounters with Thivin along the way?
Didn't get to taste much Bourgeuil, and no Thivin at all, sorry. Many deficiencies in my amateurish notes.
Scott Kraft
Scott Kraft
You are a model comrade, SFJoe!!
Ian Fitzsimmons
Ian Fitzsimmons
Tut tut. Thanks again.
Scott Kraft
Scott Kraft
Ya know it's really great that other world doesn't have total hold of you, SFJoe.
Sharon Bowman
Sharon Bowman
originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
Does good in Chinon imply good in Bourgueil?
Any encounters with Thivin along the way?
Didn't get to taste much Bourgeuil, and no Thivin at all, sorry. Many deficiencies in my amateurish notes.
Um, like, Thivinlike, Brouilly? What does it have to do with Bourgueil?
Levi Dalton
Levi Dalton
It looks like SFJ was answering two different questions in one sentence.
And it's Cte de Brouilly actually, or so I think.
And it's Cte de Brouilly actually, or so I think.
Sharon Bowman
Sharon Bowman
Yes, I was lazier than I ought to have been for so few letters (despite the circumflex).
But do they also have a Brouilly? (Now too lazy to Google.)
ETA: Yes. They make 3 Ctes de Brouilly and 1 Brouilly.
And 3 Beaujolais Villages, as long as I'm being informative.
But do they also have a Brouilly? (Now too lazy to Google.)
ETA: Yes. They make 3 Ctes de Brouilly and 1 Brouilly.
And 3 Beaujolais Villages, as long as I'm being informative.
Levi Dalton
Levi Dalton
originally posted by Sharon Bowman:
Yes, I was lazier than I ought to have been for so few letters (despite the circumflex).
But do they also have a Brouilly? (Now too lazy to Google.)
ETA: Yes. They make 3 Ctes de Brouilly and 1 Brouilly.
And 3 Beaujolais Villages, as long as I'm being informative.
I didn't realize that. Thank you for pointing it out.
Mark Davis
Mark Davis
Thanks Joe.
originally posted by MLipton: I see mostly wonderful wines from quality producers? Did I miss something, or have you adopted the attitude of certain critics not to publish less-than-salutary reviews?
See the writeup of the Dive.
originally posted by Yule Kim:
Has anyone tried the '07 Thivin Brouilly? How does it compare with the CdB?
If I'm not mistaken, the CdB is usually more refined than the Brouilly (coming from the Cote and all). But I haven't tasted any of their 07s.
Ian Fitzsimmons
Ian Fitzsimmons
I recall Kermit summing up the contrast in one of his mailers, in his own inimitable way. You could do a search on his site to see what he says. I think the idea was that cdB is heavier weight, generally, and more age-worthy than the Brouilly. Attributable to a combination of soil and aspect, I think.