Some tasty 2003s

originally posted by VLM:
originally posted by Brzme:
10% of verjus juice (harvested mid July).
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How often are you adding verjus? We discussed this as part of the regimen at Thevenet to give freshness to the botrytis chardonnay.
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First and always on Bussires Botrytis and Noble Rot
Always on Chateauneuf Blanc (C9B) except 2004.
Sometimes on white brezeme. (2007 and 2008 Pergault).

I don't use verjus juice anymore like I did until 2003.
One of my friends cold evapore it for me now. I get a powder which more convenient especialy for keeping. Not easy to keep 200-300 liters of grape juice during 2 monthes!
I always use the verjus from the same vineyard than the grapes.

BTW my friends and ex interns Tracy and Jared Brand from Donkey and Goat use it :
here is an article and a videoabout this...
You US guys are much better than us "bouseux franais" when it comes to communicate...
 
I was surprised by two recent bottles of Colognole's basic 2003 Rufina. I could have sworn it tasted past-prime last summer ... now it's fully fresh. We suddenly found jagged tartrates on the cork too. What up?

personal stocks of 2003s depleted, I am glad to have this thread.
 
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