2009 Clos de la Roilette Fleurie

[Oswaldo Costa]

2009 Clos de la Roilette Fleurie 13.0%
Sour strawberry (Marcia says gooseberry) with a steely edge, some sousbois and sandalwood. Terrific mouth feel, good weight, surprisingly grippy tannins, bright acidity, and ripe fruit that later developed a noticeably sweet edge as food tamed the acidity. I enjoyed how this leaned towards seriousness without being austere (nothing poops my Beaujolais party like wandering into Burgundy wannabeland). Perhaps less fascinating than Gamays from Gof4 or Puzelat, but straight-ahead does not get much better than this.

 

[Sharon Bowman]

Oh, I think it has a little more mystery than you lend it....

 

[Unknown]

what about brun ancienne ? that's not just wandering into burgundy, that's an outright invasion

 

[Rahsaan]

Agree with Sharon. So far this seems to have plenty of joy and mystery, which makes it very fascinating for me.

Fascinating is not a word I would apply to gamay from Puzelat. Fun and easy to drink would be more like it. But then we're really just talking personalized jibberish anyway.

 

[Oswaldo Costa]

gibberish

 

[Keith Levenberg]

originally posted by Oswaldo Costa:
(nothing poops my Beaujolais party like wandering into Burgundy wannabeland)

Oh, depends what you're in the mood for. The juicy neon-electric style of Beaujolais is wonderful stuff, but $30 Beaujolais that tastes like grand cru Burgundy is pretty handy to have around, too.

 

[Ian Fitzsimmons]

A bunch of Brun and Vissoux crus just landed at CSW, plus the Vissoux Traditionelle (and Bouland's wines). Hope some of the local yokels will hasten to post notes: we in the hinterland are limited to vicarious enjoyment until the vintage trickles down to our benighted regions.

 

[Oswaldo Costa]

originally posted by Keith Levenberg:
$30 Beaujolais that tastes like grand cru Burgundy is pretty handy to have around, too.

Not in my booklet. Hate dishonesty in all its forms, even the beneficial ones.

 

[Sharon Bowman]

Puritanical streak! Somebody get this man a bottle of 1980 Huet Vin de Glace, immediately!

 

[SFJoe]

originally posted by Sharon Bowman:
Puritanical streak! Somebody get this man a bottle of 1980 Huet Vin de Glace, immediately!

Bottle? I'll get him a case!

 

[SFJoe]

originally posted by Keith Levenberg:
$30 Beaujolais that tastes like grand cru Burgundy is pretty handy to have around, too.

I prefer $30 Beaujolais that tastes like grand cru Beaujolais.

 

[Oswaldo Costa]

Mephistopheles in skirts in cahoots with Mephistopheles in pants. How can a po boy stay virtuous?

 

[scottreiner]

"Lord make me virtuous, but not yet". St Augustine

 

[Unknown]

I thought you were referring to something else - that an overwhelming majority of burgundy, including great burgundy, has lots of make-up

apparently not

 

[Keith Levenberg]

originally posted by SFJoe:

originally posted by Keith Levenberg:
$30 Beaujolais that tastes like grand cru Burgundy is pretty handy to have around, too.

I prefer $30 Beaujolais that tastes like grand cru Beaujolais.

I'd submit that being easily mistaken for Burgundy is a characteristic firmly rooted in Beaujolais tradition.

 

[Ian Fitzsimmons]

originally posted by Oswaldo Costa:

originally posted by Keith Levenberg:
$30 Beaujolais that tastes like grand cru Burgundy is pretty handy to have around, too.

Not in my booklet. Hate dishonesty in all its forms, even the beneficial ones.

I used to take this view, but after reading that even reputable Beaujolais makers value their wines that 'pinoter' (sp?), I broadened my mind.

Main thing: a wine tastes good. The specific ways in which it may taste good make for good chat.

 

[Oswaldo Costa]

Winemakers who want their Gamays to pinote should be shote.

 

[Jonathan Loesberg]

originally posted by Oswaldo Costa:
Winemakers who want their Gamays to pinote should be shote.

Is being shote a bad thing? What does it entail?

 

[David M. Bueker]

Is being shote a bad thing?

Shores shotin'

 

[Steven Spielmann]

For no particularly good reason save that I have a metric assload of '09 Beaujolais coming shortly, I popped a 2007 Descombes Morgon VV with dinner tonight. My bottle was in a somewhat mute phase so I don't recommend doing the same - although it's still a very nice wine - but it seems very much to stand in the middle ground between super-fruity and 'burgundian', without any particular pretense in being so located.

Question: why does Burgundy get to be the default? Why does Beaujolais have to be not-Burgundy? Why don't we rather insist that pretty young red-fruited pinot, which I like, is 'posing' as Beaujolais, and that 'real' Burgundy ought to eschew happy fruit in favor of what "Burgundy and Burgundy alone" can do well?

I continue to be intrigued by the similarities and differences between Descombes Morgon VV and Foillard CdP from year to year. In general I prefer the Descombes VV, but it's a near thing, and the comparison makes me enjoy both more.