6 Cote Rotie 99 at the tgjp

P

pab

pierre-alain benoit
Hello,
We made a great dinner at the TGJP in Paris last friday with 3 Richard Leroy and 6 Cote Rotie 1999 (Jamet, Burgaud, Champet, Gallet, Jasmin & Ogier).
See tgjp.com
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
Thanks, pab. 1999 is a good vintage in the region, but contrary to reputation, inferior to 1998 and 2001, IMO. Burgaud prefers his 2000 to his 1999 (or did the last time I talked to him about it several years ago).

I'm surprised to hear that you recently had a wonderful experience with 1997 Jamet -- my few experiences with the wine (none recent) were ok, but not exciting.
 
Sounds wonderful, and the pictures of the food are mouth-watering. A question for both Pierre-Alain and Joe: how were the Rouliers and Montbenault as far as oxidativeness and wood?
 
originally posted by pab:
I don't know how you have be able to find oxidativeness in the 09.
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I did not, from barrel, but found it in the 08 and 07, from bottle, so it's not implausible.

Wood, on the other hand, was still very present in the barrel samples, but had integrated in the 08 and 07 from bottle.
 
You make the questions and the answers.
- "Wood had integrated".
- You did not find "oxidativeness" in the barrel.
You're a good degustateur.
 
Pierre-Alain, not knowing you, I can't tell for sure if you are mocking me or not, but it sure sounds like it. If you are, I won't respond in kind, but perhaps you shouldn't write "Ask any questions on the forum and I will try to answer." If you aren't, I have the answers to my questions concerning what I tasted from barrel. I am asking about what you and Joe tasted in the wine after it was bottled. Is that so difficult?
 
I understood my samples to be from bottle. In truth, the cold was making my nose run, and I was perhaps not at my most acute, but I was troubled by neither oxidation nor wood.

I was a bit surprised about the wood. Oxidation has not been as big an issue with his wine in the past, though I'm sure I didn't have '08, and I'm not sure whether I had '07.
 
During our visit, Leroy talked at length about the difference between oxidation v. oxidativeness, and the occurrence of the latter in his wines ("leave an oxidized wine in the sun, and it will turn brown, but leave an oxidative wine in the same situation, and it will clear up and last several days"). While there was no sign of it in the 09 (no doubt because still so young), it was clear in the 08 and 07.

As for wood, some complain about it, but I certainly didn't notice it in the 08 and 07. In the 09, yes, but again this doesn't mean much. Hence my curiosity about how the latter has evolved.

Sorry that cold is getting in the way.
 
originally posted by Oswaldo Costa:
During our visit, Leroy talked at length about the difference between oxidation v. oxidativeness, and the occurrence of the latter in his wines. While there was none in the 09 barrel sample (no doubt because still so young), it was clear in the 08 and 07 bottles that he opened.
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It was clear for you.

I drank more than one case of each vintage 07 & 08 and never found oxidation.

About wood, when you taste from 1-5 years old barrel, of course you find wood, but like you wrotte, after a little time in bottle, you didn't find again.
 
originally posted by Claude Kolm:
Thanks, pab. 1999 is a good vintage in the region, but contrary to reputation, inferior to 1998 and 2001, IMO. Burgaud prefers his 2000 to his 1999 (or did the last time I talked to him about it several years ago).

I'm surprised to hear that you recently had a wonderful experience with 1997 Jamet -- my few experiences with the wine (none recent) were ok, but not exciting.
Click to expand...

You're right about vintages. I just wrotte "référent" not "tremendous".
About 1997, I was lucky in 2000 and was able to buy 12 regular and 12 Cote Brune. I opened since 2008 almost 6 by year (for my best friends) and the wine is singing.
 
originally posted by BJ:
originally posted by SFJoe:
PAB,

I quite enjoyed Richard Leroy's 2009s at the fair yesterday in Angers.
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Whoa, full circle! Way to hang in there PAB!
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I wouldn't quite get to calling him the best vigneron in history anywhere, ever, of course.
 
Just to add another reference point from two earlier vintages, I've had multiple bottles of Leroy's Montbenault from the '04 and '05 vintages over the past four or so years. Perhaps the best bottle of '04 was hand carried to the U.S. by a pal of mine from near Toulouse. It was remarkably fresh, broad-shouldered as Leroy wines tend to be, structured and perhaps "burgundian" in the sense there is wood from the barrels. Bottles acquired in the U.S. have been much more mixed - both '04s and '05s. In many, the oxidative/oxidized character is a negative for me in the sense that it makes the wines just seem heavy and tired. To me, the character is more like unwanted pre-mox (I've had my share of that) than any sort of intentional oxidation that adds character, i.e. LdH Gravonia, orange wines, Jura, etc. Again, I'm a big fan of many wines intentionally made in an oxidative style. I'm just saying that my problematic bottles of Leroy seemed to suffer from oxidation as a problem.

Hopefully things are more consistent now, or perhaps there was an importation problem with the earlier wines. But for sure, when Leroy's wines are "on," they're excellent.
 
'99 Philippe Faury Cote-Rotie seemed to be in a nice place in terms of development, save for an absolutely smothering bloom of beasties. Shame.
 
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