Are there any compelling Bordeaux?

A

Alice F.

Alice Feiring
Or is that an oxymoronic concept.

Have a list of potential and wonder if any one can weigh in.

Ch. Micalet
Peybonhomme
Grolet
Ch. Puy
Pimpine
Ch. Gombaude-Guillot
Paul Barre
Chateau Meylet
Chteau Le Queyrou
Lagarette & Clos Puy Arnaud (but cannot remember tasting these)
 
Yes, lots. But I'm keeping my own council since not many are made anymore.

Your list are all minor properties in mostly shit terroir. Problem is that most of the best terroir is spoofed, for now at least.
 
So, VLM, do you think there's great terroir in Bordeaux?
Not a big fan of Pomerol in general, but is Ch. Gombaude-Guillot's terroir any worse than let's say L'eglise-clinet? And the terroir at Puy & Pimpine is pretty compelling.

Thanks for the heads up, Lyle. Was more curious than anything else. And--no specific old vintages allowed!
 
Right, Jaugaret.
It is so difficult for me to get psyched about tasting this stuff. Who knows, maybe I'll develop a cab/merlot obsession?
 
originally posted by Alice F.:
So, VLM, do you think there's great terroir in Bordeaux?
Not a big fan of Pomerol in general, but is Ch. Gombaude-Guillot's terroir any worse than let's say L'eglise-clinet? And the terroir at Puy & Pimpine is pretty compelling.

Thanks for the heads up, Lyle. Was more curious than anything else. And--no specific old vintages allowed!
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Yes. In Pomerol mostly. I like merlot, especially merlot grown on calcaire.

Jaugauret is very good, since others have said so.

I like Beausejour-Duffau, too.

Does this mean that I'm not part of the Jihad?
 
originally posted by Alice F.:
So, VLM, do you think there's great terroir in Bordeaux?
Click to expand...

C'mon, how much better terroir IS there than Graves? You want rocks and minerals, they got 'em!
 
originally posted by Keith Levenberg:
Guess I'll beat the Cantemerle drum again.
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Nice dirt indeed, but it's no ducru. The winemaking stands out for sure, but that's not so difficult to achieve nowadays, with everyone else screwing it up so royally.
 
I've just opened a bottle of a wine that exists no more - 2001 Chteau Canon de Brem, Canon-Fronsac. The limestone elegance shows through it, it has fine tannins, enough fruit to keep it moving, but basically a long, elegant, discreet claret with yesteryear virtues. The owners also own the adjoining Chteau La Dauphine, Fronsac, and three years ago they decided (a rare thing in Bordeaux) to de-classify the Canon de Brem vineyard into Fronsac, as the law allows, and make La Dauphine only. Rest in peace Canon de Brem. Yet, what a fine wine with some lamb cutlets this is.

(The de-classification was not altruistic. Seems La Dauphine sells much better...)

I don't know if it's compelling or not, but a wine such as Prof. Jean-Nol Boidron's Chteau Corbin-Michotte (St milion Grand Cru Class) always delights me because it's so natural, fleshy and real. I've seen a French explanation of its terroir that's pretty interesting:

"Ce vignoble na jamais t trait avec des herbicides. La typicit du vin est due son sol. Celui-ci est sablo-limoneux brun gris reposant sur un sous-sol sablo-argileux fortement ferrugineux (crasse de fer), avec quelques graves en surface. Il sagit dune nappe alluviale quartenaire de lIsle. Certains lments proviennent du Massif Central. Ce sol est un des plus riches en certains oligolments, en particulier en baryum."

I guess it's the iron in the subsoil that gives it that eminently likable fleshiness. Good stuff. Modest prices.
 
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