CWD: Brett Bombino- 2004 Le Galantin Bandol

[Bwood]

I had a bottle of '98 Pradeaux with vlm and lipton a couple months ago. It showed very little the night it was opened, as I remember with, an admittedly somewhat Signatory Auchentoshan-laced memory. But on the following night it was very attractive with no trace of oxidation, very attractive, and not at all bretty. I think Mark even commented that he liked his Bandol much brettier.

And, oddly enough, on the second night it was gorgeous, with only slight oxidation and not much in the way of brett, or mourvedre murk, or reduction, or whatever the hell that is.

 

[VLM]

originally posted by Bwood:
I had a bottle of '98 Pradeaux with vlm and lipton a couple months ago. It showed very little the night it was opened, as I remember with, an admittedly somewhat Signatory Auchentoshan-laced memory. But on the following night it was very attractive with no trace of oxidation, very attractive, and not at all bretty. I think Mark even commented that he liked his Bandol much brettier.

And, oddly enough, on the second night it was gorgeous, with only slight oxidation and not much in the way of brett, or mourvedre murk, or reduction, or whatever the hell that is.

Signatory Auchentoshan was my wine of the night!

 

[Bwood]

originally posted by VLM:

originally posted by Bwood:
I had a bottle of '98 Pradeaux with vlm and lipton a couple months ago. It showed very little the night it was opened, as I remember with, an admittedly somewhat Signatory Auchentoshan-laced memory. But on the following night it was very attractive with no trace of oxidation, very attractive, and not at all bretty. I think Mark even commented that he liked his Bandol much brettier.

And, oddly enough, on the second night it was gorgeous, with only slight oxidation and not much in the way of brett, or mourvedre murk, or reduction, or whatever the hell that is.

Signatory Auchentoshan was my wine of the night!

I blame that Auchentoshan for causing me to lose my taste for all sorts of previously acceptable wines from Scotland, like the Cragganmore 12.

 

[VLM]

originally posted by Bwood:

originally posted by VLM:

originally posted by Bwood:
I had a bottle of '98 Pradeaux with vlm and lipton a couple months ago. It showed very little the night it was opened, as I remember with, an admittedly somewhat Signatory Auchentoshan-laced memory. But on the following night it was very attractive with no trace of oxidation, very attractive, and not at all bretty. I think Mark even commented that he liked his Bandol much brettier.

And, oddly enough, on the second night it was gorgeous, with only slight oxidation and not much in the way of brett, or mourvedre murk, or reduction, or whatever the hell that is.

Signatory Auchentoshan was my wine of the night!

I blame that Auchentoshan for causing me to lose my taste for all sorts of previously acceptable wines from Scotland, like the Cragganmore 12.

I also have recently found a couple of bourbons I like. Yikes.

 

[MLipton]

originally posted by Bwood:
I had a bottle of '98 Pradeaux with vlm and lipton a couple months ago. It showed very little the night it was opened, as I remember with, an admittedly somewhat Signatory Auchentoshan-laced memory. But on the following night it was very attractive with no trace of oxidation, very attractive, and not at all bretty. I think Mark even commented that he liked his Bandol much brettier.

Play that funky Bandol, bwood. Play that funky Bandol right.

originally posted by VLM:
Signatory Auchentoshan was my wine of the night!

IAWTP!

Mark Lipton

 

[Vincent Fritzsche]

I'm wistfully more and more intolerate of brett. (or is that less and less tolerant?) It used to be so easy to accept it. Now I'm not some clean freak new world winemaker type, despite certain accusations of old friends. I think they're joking. I just can't really deal with bitter brett flavors, the antiseptic, band aid brettiness that I never loved but could at least tolerate. Farmy smells, not such an issue. But brett kills terroir. It's definitely not smoove.

 

[Tom Glasgow]

originally posted by Vincent Fritzsche:
I'm wistfully more and more intolerate of brett. (or is that less and less tolerant?) It used to be so easy to accept it. Now I'm not some clean freak new world winemaker type, despite certain accusations of old friends. I think they're joking. I just can't really deal with bitter brett flavors, the antiseptic, band aid brettiness that I never loved but could at least tolerate. Farmy smells, not such an issue. But brett kills terroir. It's definitely not smoove.

intolerant?

 

[Oswaldo Costa]

I find intolerate more literant.

 

[MarkS]

But brett kills terroir.

A complaint of orange wines as well.

 

[Florida Jim]

originally posted by MarkS:

But brett kills terroir.

A complaint of orange wines as well.

How do you know?
Best, Jim

 

[Claude Kolm]

originally posted by Vincent Fritzsche:
But brett kills terroir.

Yeah, no Cte Brune character in them old Gentaz bottlings, huh?

 

[Vincent Fritzsche]

Oh fuck. Intolerant.

And fine, brett sort of kills terroir. It's not absolute. It's also not typically as delicious as orange wine. I just find brett more and more to negate terroir without providing something good in return. Unlike many other wines that could be said to obscure terroir.

 

[Bwood]

originally posted by Vincent Fritzsche:
Oh fuck. Intolerant.

And fine, brett sort of kills terroir. It's not absolute. It's also not typically as delicious as orange wine. I just find brett more and more to negate terroir without providing something good in return. Unlike many other wines that could be said to obscure terroir.

Over the years, I've become less brett tolerant too. Sometimes in low to moderate levels in some wines it doesn't bother me, but my dislike has generally narrowed the field for me in Rhone wines, for instance.