Another very good 2004 Burg

A

Arno Tronche

Arnaud Tronche
I have to admit I have yet to see the famous green meenies or whatever stupid name you want to use in a 2004 Burg. Maybe I've been lucky, maybe less sensitive or maybe less influenced by this whole Lady Bug propaganda.

Anyway, this Roumier Chambolle Musigny was really lovely. With the oak a little too noticeable on the 1st night, it kept getting better over 4 days. Totally Chambolle in character, very floral with pure red fruits. Elegant and balanced with a good finish. While it may not keep for 20 years, this is really nice.
 
Interesting, as elsehwere this very weekend someone poured the same wine down the sink. Sensitiviy to the green does vary. I am thankfully tolerant of it, as it has led to some fine values.
 
I remember that when the green first started being noticed by people the Roumier lineup was notable in that the village wine was the least affected.

But as David mentions sensitivity does vary but anecdotal evidence also suggests that the note is declining in many wines. Perhaps at a non-standard rate in different bottles due to environmental variation? It would be great to know if a higher or lower temp might be more beneficial in this regards...
 
Good to know. I had a bottle of this when it came out and liked it quite a bit. I never thought that it had the 'green-ness' that others were talking about, so I bought a couple extras (on close-out; thanks '04 naysayers!) to age a bit. Nice to know this is still doing well.
 
i am losing the line of thought here.
So, the wine only improves over four days if you are physically not in the house?
 
originally posted by Rahsaan:
this Roumier Chambolle Musigny kept getting better over 4 days..
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I can see different people having different sensitivity to the 'green' but this is the part I find hard to believe!
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Why that? For me the biggest improvement was the oak which became less and less noticeable (even if it never was overwhelming). But also the texture and overall balance was much better after 4 days...And I don't really see why this is so surprising.
 
originally posted by .sasha:
i am losing the line of thought here.
So, the wine only improves over four days if you are physically not in the house?
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I think it's that it only lasts four days if one is not actually around to drink it. Which is pretty much the way it goes in our house as well. Feat of superhuman strength to hold out for that long.
 
originally posted by Jay Miller:
I remember that when the green first started being noticed by people the Roumier lineup was notable in that the village wine was the least affected.

But as David mentions sensitivity does vary but anecdotal evidence also suggests that the note is declining in many wines. Perhaps at a non-standard rate in different bottles due to environmental variation? It would be great to know if a higher or lower temp might be more beneficial in this regards...
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I never thought about it but your comment regarding the temperature is pretty interesting. Indeed I wonder if it has an impact or not.
 
originally posted by Sharon Bowman:
Thank you, Rahsaan.

Four days stretched my credulity, as well. Under what circumstances does a bottle of wine last that long?
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I had an '06 Texier Cote du Rhone that held up over 4 days. I wouldn't necessarily say it improved, because it was delicious on Day 1, but it still tasted great on Day 4.
 
originally posted by lars makie:
originally posted by .sasha:
i am losing the line of thought here.
So, the wine only improves over four days if you are physically not in the house?
Click to expand...
I think it's that it only lasts four days if one is not actually around to drink it. Which is pretty much the way it goes in our house as well. Feat of superhuman strength to hold out for that long.
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I hear you Lars !! I had dinners out so could not drink the wine hence the 4 days...But I also have superhuman powers indeed :)
 
I usually find the aldehydes distracting in dry reds well before four days.

But I leave them that long when I'm out of town.
 
originally posted by Sharon Bowman:
I'd simply thought Arno Tronche had said he was drinking it each day over the course of the four days, which read as strange.
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I do this all the time.

But you already knew that.
 
originally posted by Arno Tronche:
Why that? For me the biggest improvement was the oak which became less and less noticeable (even if it never was overwhelming). But also the texture and overall balance was much better after 4 days...And I don't really see why this is so surprising.
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I'll admit that I don't try this multiple-day thing with Burgundy all that often so I might have missed the bottles for which it works the best. But I generally find that even by day two, the oxidation makes red Burgundies lose their flavor and textural distinction and they come across as increasingly generic. I know it softens the oak and the tannin so it can be 'easier' to drink in that sense, but it often loses what makes Burgundy unique/special/interesting to me.
 
originally posted by Rahsaan:
originally posted by Arno Tronche:
Why that? For me the biggest improvement was the oak which became less and less noticeable (even if it never was overwhelming). But also the texture and overall balance was much better after 4 days...And I don't really see why this is so surprising.
Click to expand...

I'll admit that I don't try this multiple-day thing with Burgundy all that often so I might have missed the bottles for which it works the best. But I generally find that even by day two, the oxidation makes red Burgundies lose their flavor and textural distinction and they come across as increasingly generic. I know it softens the oak and the tannin so it can be 'easier' to drink in that sense, but it often loses what makes Burgundy unique/special/interesting to me.
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I rarely finish a bottle during a dinner when it's just my wife and I so the bottle usually lasts 2 days. I find it always interesting to see the differences between day 1 and 2.
 
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