It's Alive - '66 Coron Fixin (Berthaut)

M

Mike Klein

Mike Klein
I would have bet 20 bucks that this 42 year old village burg would be dead as a door nail. But, my lucky streak when maintaining low expectations continues.

The label indicates this is a straight village Fixin bottled by Coron Pere et fils but also lists Berthaut as the producer/owner. The cork came out in a zillion pieces despite my best efforts with the ah-so. Ullage was great - probably 2-3 cm.

In the glass I was pretty impressed with the good color. Lots of sous bois on the nose but fruit as well. On the palate the wine was still happily plugging along. Nice density and surprising length. Burnt sugar, a little blood/iron, some porcini and something that makes me think this saw a little helping hand from the Rhone! Lasted through dinner too.

Anyway, Hermitaged or not, it was a fun old bottle that I thought was DOA for sure. Wrong again.
 
Hermitaged? Not a Fixin...
In 1966 Hermitage prices were still in the Chambertin range!
Algerian or Languedoc addition more certainly.
 
I think I get rhone-like signals from some old burgs that were chaptalized through the roof. Especially from the 60s. Probably confused.
 
It was probably chaptalized and doped with Algerian grenache. Must have been why it went well with the couscous. I think I might start specializing in spoofed wines of the 60s.
 
originally posted by Brézème:
Hermitaged? Not a Fixin...
In 1966 Hermitage prices were still in the Chambertin range!
Algerian or Languedoc addition more certainly.
Click to expand...

Algerian, in 1966?
 
There are some wonderful authentic village burgs from the 60s around though. 1961 Trapet Gevrey last month would qualify as one. Definitely not Algerian. Nor Albanian.
 
originally posted by Zachary Ross:
Pinot Noir, not Pieds-Noirs.
Click to expand...

How much Pinot Noir -- well, likely other stuff -- was produced in those years after the Pieds Noirs left?
 
I had a really very fine Volnay villages 66 from Bouchard less than a year ago. Well stored, basically kept in a stable and reasonably cool cellar for most of its life, which is where I bought it.
 
You must log in or register to reply here.
Back
Top