'Sup?

Florida Jim

Florida Jim

Florida Jim
2005 V. Dauvissat, Chablis La Forest:
13% alcohol, served with salad, grilled chicken and a leek and goat cheese tart; expansive nose of unsweetened lemon drop and mineral; angular and extremely intense in the mouth (almost too much) with more complexity then the nose, excellent concentration and depth and huge sustain. Too young to drink well now but showing evidence of a bright future. Good, not great, with the meal.

1996 Allemand, Cornas Reynard:
12.5% alcohol, served with Rancho Gordo, Borlotti bean soup and salad; syrah at its medium bodied best deep and expressive but not anything that one could label as big or awesome or some such balanced, contained, rustic but absolutely arresting; one of those wines that has come a long way since release and has developed into a special bottle. Serving this to a syrah lover is like winning the lottery (for both the server and the servee). Killer with the soup.

2007 Ppire, Muscadet Granite de Clisson:
Tasted over 24 hours; bright and cutting upon opening; deep, structured and full a day later; the easiest no brainer in my cellar nothin but net.

1999 Chevillon, Nuits-Saint-Georges Les Cailles:
Opens to a touch of forest floor and then devolves into a simple, albeit smooth, integrated and balanced pinot. A decade gets me medium grade, pleasant wine without individual character. If I have to wait another decade for this to come around, its too long.
The best pinots Ive had in awhile are the 2005s from de Villaine and the 2006 OGV from Inman Family. Oh yeah, and the 2008 barrel samples from Rhys.
So far, everything else tried in the past couple years is a pretender.

Best, Jim
 
I have to believe you're early on the Cailles. 2000, sure; 1993, just getting there. But 1999, for Cailles? I wouldn't ever have thought so.
 
99's are ugly shit at the moment. not hideous enough to hate, but far too lame to feel good about.

patience is the word. remember, the only way to ever understand pinot is to have a deep sink.

the worst thing CENSORED ever did was persuade people that they could ignore generations of wisdom. if a wine tastes kinda crappy right here right now, it is, right?

wrong.

but fuck CENSORED. every cock monkey with a need to justify his own sense of omniscience pulls the same shit. and teh interwebs provides a platform for them. why is it that we won't give a burgundy twenty years to get its shit together, but we will tolerate the same old platitudes day after day after day after day after day....

wisdom comes from being wrong. from realizing you just aren't cool enough to get it, whether it's just today, or always. we all learn, and we all change. some of us even do it in public. the only alternatives are fascism, or the mindset that thinks that with a mullet and a denim shirt, you are sartorially set for life.

besides, study is good. i've been doing remedial assignments for professor sasha. 85 nuits perrieres from forey is pretty nice right now. seems i was blathering on topic without keeping up with the literature.

fb.
 
my suspicion is that a lot of the 99s will need 30 to ever go past where they were aged 2.

retarded, isn't it?

otoh, 96 cornas can be seriously enjoyable shit. i just had the last (i think) of several dozen versets i bought on the back of a particularly dismissive CENSORED review and my own sense of perversity. barring the first couple of years, it has always been huggable. the balance you found in the allemand was always there, and though i sometimes worried about it fading, it actually gained depth over the years -- the last bottle was the best.

it's too bad phil harris wasn't brought in to spice up the ugly duckling. maybe we'd have all paid a bit more attention.

fb.
 
phil harris on drinking: "I'd hate to get up in the morning thinking that was as good as the day was going to be." circa 1950
Best, Jim
 
i was thinking "i'm all syrahed out" would make a nice change from my usual chubby whining.

fb.
 
originally posted by fatboy:
my suspicion is that a lot of the 99s will need 30 to ever go past where they were aged 2.
Click to expand...

What do you make of 1999s that are showing well now? Do you deny the existence?

I've had a Barthod Charmes (surprising) and Mugneret Chaignots (not so surprising) that have both been delicious.

It wouldn't surprise me if Cru that tend to be firmer, from higher up the slope may take quite a bit longer. E.g. a bottle of Mugnier Fues was an exercise in self flagellation.

Congrats on the Nature paper. I was e-stalking you the other day.
 
OTOH, d'angerville's champans '99 is drinking well now, even if not "mature" - hard to imagine.

but 20 years sounds about right - the 88s are really quite glorious now, although few need to be drunk up.
 
the 88s were always lumpen and retarded. i have loved a lot of them in the past few years (from the smaller appellations, like blagny, or savigny, or fixin, or auxey especially) , but never with that sense of, "oh, but only if you were as gorgeous as when...".

uh. because, the odd freak excepted, they were never gorgeous. they were always lumpen and retarded. if a wine could wear cut-off denim and love cock-rock, it's name would be 88 morey st denis.

the best are still the fat ugly ducking with braces. except they slimmed and got less ugly. you drink them and marvel that they can now (kind of) hold a conversation, and they no longer dribble down their chins, or fart in public. much.

enough special olympics. just listen to phil harris. get with the bear necessities. drink something that is in a better place, and give them more time.

as for the 99s, yeah some are tasty now. but actually, i'm with jim. just cos they are, uh, kinda nice doesn't mean they taste better than when you bought em. i haven't had a 99 in years that tasted better than in did in the barrel, or in the first year or so after.

i used to aver that would always be the case with the 85s. and it was. but sasha persuaded me to go open some long forgotten bottles, and finally i've had some the i liked as much as i did when they was young. but it's taken 25 years (for the 85s, for fucks' sake), and i'm gonna hang on to the rest a little longer.

i think that you should have drunk your 99s at the get go. or been filled with beaucoup de patience if you want your socks to rock all real like. in the mid-to-near-long term, the 98s and 01s were way way way way way better bets.

that's all. no more. or less.

fb.
 
so what exactly happened with 99s ? I forget. So there was enough wine to feed the world with boeuf bourguignon. But how did they turn out so extracted and occasionally primary to a point of being inky, was this a knee jerk reaction by most vignerons, or a natural phenomenon?

VLM, I will need to look for '99 Chaignots, thanks for the warning. I had CV in November; don't have the notes with me, but one of the better 99s I've tasted.
 
'85 volnay clos des chnes by monsieur buffet was a quite deep, open, floral wine the other day. actually it was gorgeous. perfect with morels from '09.

what a peace of crap that this wine dared to take so much time to get there.
 
Thanks for the note Jim; all wines I have in my cellar...

Think the '96 Reynard has some life left...the last one I opened seemed at peak?

I am still of the opinion that the Clisson is a hedonistic party wine and the Briords is the more mineral driven geeky wine.

I'll hold off on the 2005 Dauvissat's...thanks.

-mark
 
originally posted by Mark Davis: Briords is the more mineral driven geeky wine.
Click to expand...

Perhaps in comparison to Clisson. But I've found it pretty accessible to pretty much everyone who tries it.
 
fb speaketh troth. Hell, I've even regretted opening some Faiveleys from '99. But '99 de Vogue Musigny - that was proper delicious wine, and made me forget my hipster credentials the other night.
 
You must log in or register to reply here.
Back
Top