Levi Dalton
Levi Dalton
I think Ganevat, Tournelle, and Tissot VJ may (I don't speak for the winemaker, I speak for my own ideas) be intended to be drunk young.
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Vin Jaune
- Thread starter Bryan Garcia
- Start date
I think Ganevat, Tournelle, and Tissot VJ may (I don't speak for the winemaker, I speak for my own ideas) be intended to be drunk young.
Levi Dalton
Levi Dalton
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
Guilhaume gerard
Guilhaume gerard
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
different styles, yes.
to be drunk young, not that i heard off. Easy drinking younger, maybe.
originally posted by Sharon Bowman:
I really suppose it depends what you're looking for.
Palo Cortado.
Guilhaume gerard
Guilhaume gerard
originally posted by Levi Dalton:
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
really?
jacques puffeney makes his jaune in foudre, ganevat uses the same burgundy barrel i've seen everywhere in the jura...
Zev Rovine
Zev Rovine
Caves Jean Bourdy also makes very nice Chateau Chalon and Vin Jaune. Many vintages are available.
DISCLOSURE: I am biased as I am a New York based seller of these wines.
DISCLOSURE: I am biased as I am a New York based seller of these wines.
Levi Dalton
Levi Dalton
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
really?
jacques puffeney makes his jaune in foudre, gnevat uses the same burgundy barrel i've seen everywhere in the jura...
Are you sure of that Ganevat part? Have you seen the actual cellar (of the several many) where the Vin Jaune is aged?
I think it is possible to hazard that the Ganevat Vin Jaune that I tried recently is never going to be better old than it is young.
It is like Cory's muscadet argument, except more likely to be correct.
Levi Dalton
Levi Dalton
originally posted by Zev Rovine:
Caves Jean Bourdy also makes very nice Chateau Chalon and Vin Jaune. Many vintages are available.
DISCLOSURE: I am biased as I am a New York based seller of these wines.
Zev, it might help your case a bit if you contributed here more often than in instances like the above.
Guilhaume gerard
Guilhaume gerard
originally posted by Levi Dalton:
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
really?
jacques puffeney makes his jaune in foudre, gnevat uses the same burgundy barrel i've seen everywhere in the jura...
Are you sure of that Ganevat part? Have you seen the actual cellar (of the several many) where the Vin Jaune is aged?
I think it is possible to hazard that the Ganevat Vin Jaune that I tried recently is never going to be better old than it is young.
It is like Cory's muscadet argument, except more likely to be correct.
i am and i have.
just checked my pictures again to make sure, but there is only one foudre in that cellar, and it's used for a savagnin de presse.
Bryan Garcia
Bryan Garcia
Aside from differences in their accessibility, do you see any other stylistic differences from producer to producer?
Levi Dalton
Levi Dalton
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
really?
jacques puffeney makes his jaune in foudre, gnevat uses the same burgundy barrel i've seen everywhere in the jura...
Are you sure of that Ganevat part? Have you seen the actual cellar (of the several many) where the Vin Jaune is aged?
I think it is possible to hazard that the Ganevat Vin Jaune that I tried recently is never going to be better old than it is young.
It is like Cory's muscadet argument, except more likely to be correct.
i am and i have.
just checked my pictures again to make sure, but there is only one foudre in that cellar, and it's used for a savagnin de presse.
I think the question is if they are bigger barrels than others use, not whether it is a big foudre. You had said the barrels were the same size as other people's, are they? I have been told that they are not.
It would make sense that a Vin Jaune aged in barrel would be more approachable young that a Vin Jaune aged in foudre, anyway. Think Nebbiolo.
Levi Dalton
Levi Dalton
originally posted by Bryan Garcia:
Aside from differences in their accessibility, do you see any other stylistic differences from producer to producer?
Time to start purchasing and tasting for yourself, Bryan.
Zev Rovine
Zev Rovine
Zev, it might help your case a bit if you contributed here more often than in instances like the above.[/quote]
Levi,
Thank you for the advise.
Levi,
Thank you for the advise.
Bryan Garcia
Bryan Garcia
originally posted by Levi Dalton:
originally posted by Bryan Garcia:
Aside from differences in their accessibility, do you see any other stylistic differences from producer to producer?
Time to start purchasing and tasting for yourself, Bryan.
Profound suggestion
Guilhaume gerard
Guilhaume gerard
originally posted by Levi Dalton:
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by Guilhaume gerard:
originally posted by Levi Dalton:
originally posted by SFJoe:
originally posted by Levi Dalton:
I think different folks are making Vin Jaune in different styles, and some of those (the minority) may be better drunk young.
could you elaborate a bit on those stylistic choices?
I would refer you to Joe Salamone's Opus:
Loading…
www.crushwineco.com
Which is what got me to thinking on this point.
On the subject of Ganevat: bigger barrels than others now use, more topping up (even for VJ), and storage in a more humid cellar than others would use for the purpose.
really?
jacques puffeney makes his jaune in foudre, gnevat uses the same burgundy barrel i've seen everywhere in the jura...
Are you sure of that Ganevat part? Have you seen the actual cellar (of the several many) where the Vin Jaune is aged?
I think it is possible to hazard that the Ganevat Vin Jaune that I tried recently is never going to be better old than it is young.
It is like Cory's muscadet argument, except more likely to be correct.
i am and i have.
just checked my pictures again to make sure, but there is only one foudre in that cellar, and it's used for a savagnin de presse.
I think the question is if they are bigger barrels than others use, not whether it is a big foudre. You had said the barrels were the same size as other people's, are they? I have been told that they are not.
It would make sense that a Vin Jaune aged in barrel would be more approachable young that a Vin Jaune aged in foudre, anyway. Think Nebbiolo.
he (ganevat) has mostly burgundy barrels, a few bordeaux, a few old foudre (1 or 2) and one brand new tronconique. He may be using some bordeaux barriques for the jaune, but i don't think it's exclusively one size.
the difference in style doesn't come from the woods used though. Fanfan, like overnoy or tournelle use very little to no sulfur in these wines. Their flor are developping far faster than other producers. The results are very different. When you taste from an old school producer, you always have that dead, nutty, amber wine, while drinking these 3 guys brings a very different style. Not as oxidative as others, Does that make the wines not being able to age? because they are still alive while others are dead?
I sure don't think so.
Zev Rovine
Zev Rovine
I once tasted a '90 vin jaune of Bornard's that I thought was really great. I don't think that he makes much these days, but I thought that the one that I tasted was quite good.
Guilhaume gerard
Guilhaume gerard
i thought bornard started in the early 2000's?originally posted by Zev Rovine:
I once tasted a '90 vin jaune of Bornard's that I thought was really great. I don't think that he makes much these days, but I thought that the one that I tasted was quite good.
i know his dad had some vineyard in pupillin, that he took over, maybe it was his?
Zev Rovine
Zev Rovine
With reference to mature vin jaune made with little/ slash no sulfur, I've also had the pleasure of tasting a bottle of '90 Overnoy vin jaune. It certainly was advanced and in a much more dynamic and less linear fashion than others that I have had from that time period. It certainly seemed to have a long life ahead of it as well.
Zev Rovine
Zev Rovine
originally posted by Guilhaume gerard:
i thought bornard started in the early 2000's?originally posted by Zev Rovine:
I once tasted a '90 vin jaune of Bornard's that I thought was really great. I don't think that he makes much these days, but I thought that the one that I tasted was quite good.
i know his dad had some vineyard in pupillin, that he took over, maybe it was his?
Yes, it was indeed his father's vin jaune. I believe that it was made more sulfur than Philippe's wines as well.
Levi Dalton
Levi Dalton
GG,
I hear you on the no sulphur leading to earlier approachability, which certainly makes sense to me, but then I don't really know how to account for youngish Overnoy that seemed to have its best years far ahead of it.
It is something beyond sulphur/no sulphur. Probably several things.
One of which might be the terroir of the sites involved. Some of which might be some of the aspects that were referred to earlier.
Specifically, I had heard that Ganevat used Bordeaux barrels for the Vin Jaune, if I recall correctly. And there is something to be said about size of the wood involved leading to increased approachability. Again, think Nebbiolo.
I hear you on the no sulphur leading to earlier approachability, which certainly makes sense to me, but then I don't really know how to account for youngish Overnoy that seemed to have its best years far ahead of it.
It is something beyond sulphur/no sulphur. Probably several things.
One of which might be the terroir of the sites involved. Some of which might be some of the aspects that were referred to earlier.
Specifically, I had heard that Ganevat used Bordeaux barrels for the Vin Jaune, if I recall correctly. And there is something to be said about size of the wood involved leading to increased approachability. Again, think Nebbiolo.