Too much Beaujolais?

originally posted by David Lloyd:

I have accounts with most of the importers but Andrew hasn't got any 09s yet and I only like disturbing him and others when I am buying a case. Lester had sold out by the time I got onto him. I have asked him several times to place me on his list but it never happens and by the time I hear about wines of interest they are all gone. I got the 07 Foillards from a place in Sydney and the others from Stew Plant.
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Guardy's plenty disturbed (but in a good way) but he's got such good taste in wine that it matters not in the least. I'd bug the hell out of him to make sure he lets you know when the 09s arrive (you can always fill out a case with some Syrah from Herve Souhaut, y'know?) If I had his portfolio here in the states I'd be the envy of all at Wine Disorder. When in Oz it's reassuring (Melbourne and Sydney in particular) it's reassuring to see the sorts of wines that are available there now that weren't around even a few short years ago. Unfortunately, the effect of your tax system makes me feel as if my collection is worth considerably more than it really is. it's heart attack time, actually, but maybe you can buy them and write them off your taxes as research necessary to conduct business properly. Is Victoria more extortionate than the other states, or does it just seem that way because that's where I usually have time to buy things?

I've not yet visited Eldridge Estate but will endeavor to rectify that the next time I'm on the Mornington Peninsula. Congrats on the Halliday elevation. Interesting to read of your work in Heathcote too. Do you process the fruit up there or truck it down to Red Hill? And do you process your Gamay with carbonic maceration or treat it as if it were Pinot Noir?

-Eden (maybe now that David Hickinbotham has pulled the plug on his Grateful Palate Paringa label Lindsay McCall will be able to sell his Paringa Estate wines in the US again)
 
originally posted by Eden Mylunsch:
originally posted by David Lloyd:


I've not yet visited Eldridge Estate but will endeavor to rectify that the next time I'm on the Mornington Peninsula. Congrats on the Halliday elevation. Interesting to read of your work in Heathcote too. Do you process the fruit up there or truck it down to Red Hill? And do you process your Gamay with carbonic maceration or treat it as if it were Pinot Noir?

-Eden (maybe now that David Hickinbotham has pulled the plug on his Grateful Palate Paringa label Lindsay McCall will be able to sell his Paringa Estate wines in the US again)
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The Shiraz is actually from Euroa and was available in the States until the importer told me Aust Shiraz was dead in the water 3 years ago. We picked it in the field by hand and crushed there too and then brought the vats back home to ferment etc. I make Pinot and Gamay the same way, using 100% whole berry but the Gamay sees only oldish oak. Taxes are a uniform amount across Aust as the act of Federation where the individual states became one entity made differential taxes illegal. It is also easy to send wine around the country and our very reliable government postal service do so quite cheaply.
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BoJo zone now
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I've tried to help. You've been warned once. Next thing you know the Politburo will be knocking on your door in the middle of the night.

Use the quote function too.
 
originally posted by Joe Dressner:
originally posted by Claude Kolm:
originally posted by Joe Dressner:
I inquired with several worthies in the Beaujolais today.

Drouhin is doing nothing special that anyone knows about other than buying from the usual coops, Loron (a diabolical company controlled by David Bowler) or larger growers.
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Are these the same sources that gave you the wrong info about what happened to poor Maurice Josserand?
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No. I learned about Mo Josserand from my Harvard Oncologist.
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Well, the H-bomb usually ends internecine arguments amongst self-hating Jews.
 
originally posted by VLM:
BoJo zone now
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I've tried to help. You've been warned once. Next thing you know the Politburo will be knocking on your door in the middle of the night.

Use the quote function too.
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I use the Quote but when I edit out the unwanted bits it doesn't box it up all nice like you guys. Maybe its because I am using safari on a 5yr old iBook G4.

However, the in talk leaves me very confused?? Bojo comment leading to Politburo?

But to change the topic I had a 2009 Bass Philip Gamay with red cap last night at one of best meals I have been fortunate enough to consume, @ Attica in Ripponlea (suburb of Melb). Clean wine with masses of what tasted like new oak. Anyone else tried it??
 
lurkers have been emailing by the dozen to say that they overwhelmingly prefer the term "bojo" to anal retentive posts about nomenclature.

all i can say is that if whacky names are good enough for j-p brun and theirry puzelat, then "bojo" is fine with me.

fb.
 
I just drank a Bojo Charlie. Great stuff.

Hard to distinguish between the terroir and the winemaking.

Isn't that always part of the fun?
 
originally posted by Joe Dressner:
I just drank a Bojo Charlie. Great stuff.

Hard to distinguish between the terroir and the winemaking.

Isn't that always part of the fun?
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with bojo, always. i like the fizzy ones best.

fb.
 
originally posted by fatboy:
originally posted by Joe Dressner:
I just drank a Bojo Charlie. Great stuff.

Hard to distinguish between the terroir and the winemaking.

Isn't that always part of the fun?
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with bojo, always. i like the fizzy ones best.

fb.
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Then I guess you may like JP Brun F R V 100?
 
originally posted by David Lloyd:

Then I guess you may like JP Brun F R V 100?
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yes; fun wine. But re the quote boxes, I suspect the problem is too much effervescence in editing the "/quote" tags out, not the browser or the computer.
 
originally posted by kirk wallace:
originally posted by David Lloyd:

Then I guess you may like JP Brun F R V 100?
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yes; fun wine. But re the quote boxes, I suspect the problem is too much effervescence in editing the "/quote" tags out, not the browser or the computer.
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Possibly but I haven't a clue how that stuff works. I normally just take out text in the middle and leave the bits that say quote etc
 
originally posted by Joe Dressner:
I inquired with several worthies in the Beaujolais today.

Drouhin is doing nothing special that anyone knows about other than buying from the usual coops, Loron (a diabolical company controlled by David Bowler) or larger growers.
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I've liked Drouhin Beaujolais a lot over the years (especially at the prices), but the 2009 Brouilly that I've been drinking the last two nights is not good. Too much extraction and ripeness. The (not uncommon) dark side of 2009.
 
Btw, if the '10 Lapierre- Raisins Gaulois is an indication of what's to come from the region, better clear some room in the cellar. Even better than the '09, with more focused fruit and livelier structure, though still in a chug me style.
 
originally posted by Brad Kane:
Btw, if the '10 Lapierre- Raisins Gaulois is an indication of what's to come from the region, better clear some room in the cellar. Even better than the '09, with more focused fruit and livelier structure, though still in a chug me style.
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Eric Texier was very positive on 2010 in Beaujolais and further south when he was through here last month.
 
Was just talking about this tonight. I really liked the few 2010 Beaujolais that were poured at the LDM tasting in Chicago. Esp. the ones from Brun.
 
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