2009 Cru Beaujolais tasting

originally posted by Oswaldo Costa:
originally posted by Mark Davis:

I like the wines - I buy several bottlings that make it to the US.

-mark
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Whoa, Gentaz retired in 1993.
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Oh boy...I was thinking Ganevat...The only Gentaz I've ever had was 1985 and it's a wine I'd like to try more of...
 
originally posted by Rahsaan:
Since when did 24 hours (day 2) get collapsed into 4 hours!
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4,8,16,24...The point is that this method is widely accepted as a way to understand how the wine interacts with Oxygen. It is one data-point. As a wine ages, under cork, it is slowly exposed to Oxygen - with quite a high level of variability of permeability I might add. I never claimed this should be the only data-point. As mentioned above, balance should be the most critical criteria used to assess the ageability of a wine IMO.

The thing that turned me off on the Printemps was the herbalness of day 2 - if that is going to develop in the wine with age, I don't want it. Given the balance of the wine, it will probably age.

Regards, -mark
 
originally posted by SFJoe:


I think if you are tasting Brun Ancien blind in a flight of carbonic Beaujolais, typicite or stylistic continuity will not be something you'll find. A limitation of the format, I suppose.
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Really? Brun does no carbonic maceration? I did not know that. It might be why I find his wines so enjoyable but I would define and or consider them as standing on their own, being "Brun" wines first and Beaujolais/Cru Beaujolais second.
 
originally posted by JasonA:
originally posted by SFJoe:


I think if you are tasting Brun Ancien blind in a flight of carbonic Beaujolais, typicite or stylistic continuity will not be something you'll find. A limitation of the format, I suppose.
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Really? Brun does no carbonic maceration? I did not know that. It might be why I find his wines so enjoyable but I would define and or consider them as standing on their own, being "Brun" wines first and Beaujolais/Cru Beaujolais second.
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Agree, that is the correct mindset for Brun. I'm not sure I like that mindset though...I'll probably pickup the MaV from time to time and pass on the others...
 
originally posted by Mark Davis:

Hi Ian-

The Garants was well made...it was fine...it just wasn't typical...and that is something that is important to me -- call me crazy. Still, it was #3 in what I found the strongest flight of the night (FLEURIE), which isn't too bad. I would gladly drink the wine with dinner tonight.

...
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Right, makes sense. I tend to think of Coudert's Roilette and the Vissoux Garant as MaVs, because the grapes they're made with are grown in vineyards that were formerly within MaV, and because they have structure and aging characteristics that seem more MaV than Fleurie.

Morgon, yes, unusual for Desvignes not to impress. I liked the Foillard and am willing to give his wine the benefit of any vintage doubt, based on my experience with his 07.
 
JPB MaV 09 in my glass.

Not big; ripe. Chewy, ripe, if not particularly refined tannins. Tannins more like in 2005, but not the acidity - which makes it a touch more complex than one would expect at this stage. Fruit's great, with blackberries, plums, red citrus, but it's also a little forestal. We approve.
 
originally posted by Mark Davis:

4,8,16,24...The point is that this method is widely accepted as a way to understand how the wine interacts with Oxygen.
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Wide as I may be, I can't buy in to this.
 
originally posted by SFJoe:
originally posted by Mark Davis:

4,8,16,24...The point is that this method is widely accepted as a way to understand how the wine interacts with Oxygen.
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Wide as I may be, I can't buy in to this.
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I can't sign on to this theory either.

I found the Brun wines to have quite a lot to offer, but I will give them at least another year I think. Although a recent Fleurie was very good, not too ripe by any standard I can think of using. I think it may be quite excellent in a bit of time. Also, I think that the standard Vissoux offering is drinking very well now, and perhaps more typically than it was upon release, so there may be another argument for time aiding not only performance generally but also typicity specifically.
 
originally posted by Mark Davis:
originally posted by Brézème:


I could have pour all my gentaz down to the sink on this theory...
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So you find Gentaz out of balance, or they fall apart on you in 4 hours?

I like the wines - I buy several bottlings that make it to the US.

-mark
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Not really but I remember '88 tasting average on day 1, at 3-5 years old and tasting really worse, like tannins and citric acid on day 2. If you have the chance to taste it today, you'll see my point, I guess.
I can think of tons of wines like this one...
 
originally posted by Bryan Garcia:
want to taste them all in the same lineup.
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I've been looking for supporting evidence to try to talk you out of that approach, but I just can't find any.
 
originally posted by Brézème:
originally posted by Mark Davis:
originally posted by Brézème:


I could have pour all my gentaz down to the sink on this theory...
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So you find Gentaz out of balance, or they fall apart on you in 4 hours?

I like the wines - I buy several bottlings that make it to the US.

-mark
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Not really but I remember '88 tasting average on day 1, at 3-5 years old and tasting really worse, like tannins and citric acid on day 2. If you have the chance to taste it today, you'll see my point, I guess.
I can think of tons of wines like this one...
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I'd love to taste, strike that, just drink a '88 Gentaz-Dervieux, but sadly I have none in my cellar. I suspect this is a common problem. Add Truchot to that list too. -mark
 
originally posted by .sasha:
I've been looking for supporting evidence to try to talk you out of that approach, but I just can't find any.
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How about: There are many kinds of beauty but some don't do so well in a cage match.
 
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