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report of Clos St. Hune premox
- Thread starter Jay Miller
- Start date
Chris Coad
Chris Coad
"Premox"?
Wazzat?
Wazzat?
Jay Miller
Jay Miller
originally posted by Chris Coad:
"Premox"?
Wazzat?
Premature oxidation. A fell horror that has descended on white Burgundy commonly from 1995 or 1996 on and which may be affecting other regions (such as Alsace and Loire) as well.
But you knew that.
Chris Coad
Chris Coad
No, I must've been sick that day. This is a closure problem?
Jay Miller
Jay Miller
originally posted by Chris Coad:
No, I must've been sick that day. This is a closure problem?
Good question. It's one of the likelier contributing factors.
But no one is certain which is what makes it frightening. If you have a lot of patience this will bring you pretty well up to date:
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dat.erobertparker.com
Sharon Bowman
Sharon Bowman
Chris, man, you are so fascinatingly slow! I want to take samples and know how you avoid terminology so deftly.
'97 and '99 Hune are showing premox issues
Don't you think that's a little bit of an extrapolation from anecdote in the linked case?
originally posted by Brad Kane:
..discovered this problem on a mini mid-'90's Frederic Emile tasting.
Was the problem with CFE or CSH? Or both?
Jay Miller
Jay Miller
originally posted by Rahsaan:
originally posted by Brad Kane:
..discovered this problem on a mini mid-'90's Frederic Emile tasting.
Was the problem with CFE or CSH? Or both?
Brad, John, et al had the problem with CFE. Others pooh-poohed the idea that Trimbach has had any premox issues. I was just adding another log of anecdotal evidence to the fire.
Chris Coad
Chris Coad
originally posted by Sharon Bowman:
Chris, man, you are so fascinatingly slow! I want to take samples and know how you avoid terminology so deftly.
My own personal theory is that you guys pick this stuff up from reading um, special wine chat boards like the one I suspect is referenced in the broken link above. I only have time and patience sufficient for this place.
"Premox," indeed.
Saina Nieminen
Saina Nieminen
More anecdotal evidence: 4 of 6 of 2000 CFE bought on the same day, stored similarly (ideally) were alarmingly advanced. Apparently a couple others on the UK Wine Forum have also experienced this with the '00.
Others pooh-poohed
Not so much that as exercising the fundamental human and too-much-Trimbach-owning right to wallow in desperate and self-interested denial. *sigh*
Also, I've been knocking wood, tossing salt, and sticking needles in premox dolls.
Eden Mylunsch
Eden Mylunsch
originally posted by Jay Miller:
Just read on another board that '97 and '99 Hune are showing premox issues:
http://dat.erobertparker.com/bboard/showthread.php?t=184292
And why would you think that these people "on another board" would have had the experience to know a premoxed Clos St Hune anyway? Hell, the guy who brought it up is in Madrid but he bought the wine at Systembologet, with isn't exactly right down the street from the Prado (crazy place, that...a whole museum in Spain dedicated to Italian shoes)! That "other board" (yes, Chris, there's another board) is the sort of place where people ask questions such as "how long should I decant my 1865 Latour?" or "I think that the 1996 Coche-Dury Corton Charlemagne is way better than the 1989 Coche-Dury Corton Charlemagne, although some people think that the 1990 Coche-Dury Meursault-Perrieres just might be better than both of them combined, unless of course you were able to pick up a bottle of the extra super-special reserve bottlings of the 1989 Coche Corton Charlie , which maybe is just marginally better than the others but I've noticed a big difference in the five bottles of it we popped to marinate our Flannery meatballs in last night at "she who must be obtuse's canasta party, but at least I've got five more cases of of it in the cellar so I'll be able to compare between the 750s and mags for at least another couple of years"....all this in an effort to leave everyone else wondering what's wrong with theirlives and why the fuck they're stuck drinking "screagle" and "moose" on special occasions when there are people like this who use Sine Qua Non as lubrication for cuticle flossing.
So, I ask of you Mr. Miller (whose opinion and palate I do indeed respect and if you say that something is premoxed and then go on to aver that being premoxed is necessarily a bad thing, well then I'd listen to your rationale and might be swayed on the issue but for now, just call me "Sweden"), is this question on the other board really about the Clos St Hune bottles showing a little premature oxidation or is it more about the size of obtuse parts of their anatomy that are withering away due to underuse? Maybe it's just me, but I'm getting tired of reading posts about premox everytime someone pops a bottle of old world chardonnay that doesn't taste like a recently released bottle chardonnay from Kistler, Rombauer, Peter Michael, or Kongsgaard (whose Roussanne I like a lot, even if it doesn't taste a whole lot like the real thing from France).
originally posted by Sharon Bowman:
Chris, man, you are so fascinatingly slow! I want to take samples and know how you avoid terminology so deftly.
Technology too....
-Eden (no offense to any you want issues, I's gots issues)
Eden Mylunsch
Eden Mylunsch
originally posted by Eden Mylunsch:
originally posted by Jay Miller:
Just read on another board that '97 and '99 Hune are showing premox issues:
http://dat.erobertparker.com/bboard/showthread.php?t=184292
And why would you think that these people "on another board" would have had the experience to know a premoxed Clos St Hune anyway? Hell, the guy who brought it up is in Madrid but he bought the wine at Systembologet, with isn't exactly right down the street from the Prado (crazy place, that...a whole museum in Spain dedicated to Italian shoes)! That "other board" (yes, Chris, there's another board) is the sort of place where people ask questions such as "how long should I decant my 1865 Latour?" or "I think that the 1996 Coche-Dury Corton Charlemagne is way better than the 1989 Coche-Dury Corton Charlemagne, although some people think that the 1990 Coche-Dury Meursault-Perrieres just might be better than both of them combined, unless of course you were able to pick up a bottle of the extra super-special reserve bottlings of the 1989 Coche Corton Charlie , which maybe is just marginally better than the others but I've noticed a big difference in the five bottles of it we popped to marinate our Flannery meatballs in last night at "she who must be obtuse's canasta party, but at least I've got five more cases of of it in the cellar so I'll be able to compare between the 750s and mags for at least another couple of years"....all this in an effort to leave everyone else wondering what's wrong with theirlives and why the fuck they're stuck drinking "screagle" and "moose" on special occasions when there are people like this who use Sine Qua Non as lubrication for cuticle flossing.
So, I ask of you Mr. Miller (whose opinion and palate I do indeed respect and if you say that something is premoxed and then go on to aver that being premoxed is necessarily a bad thing, well then I'd listen to your rationale and might be swayed on the issue but for now, just call me "Sweden"), is this question on the other board really about the Clos St Hune bottles showing a little premature oxidation or is it more about the size of obtuse parts of their anatomy that are withering away due to underuse? Maybe it's just me, but I'm getting tired of reading posts about premox everytime someone pops a bottle of old world chardonnay that doesn't taste like a recently released bottle chardonnay from Kistler, Rombauer, Peter Michael, or Kongsgaard (whose Roussanne I like a lot, even if it doesn't taste a whole lot like the real thing from France).
But I could be wrong....
originally posted by Sharon Bowman:
Chris, man, you are so fascinatingly slow! I want to take samples and know how you avoid terminology so deftly.
Technology too....
-Eden (no offense to any you want issues, I's gots issues)
originally posted by Thor:
Also, I've been knocking wood, tossing salt, and sticking needles in premox dolls.
You mean you aren't excited about the prospect of dedicating this portion of your cellar to the advancement of scientific knowledge on premature oxidation? Shocking!
You mean you aren't excited about the prospect of dedicating this portion of your cellar to the advancement of scientific knowledge on premature oxidation? Shocking!
Like all of us here in Real America, I hate and fear science.
"the Qualified Palate declaring the 1999 Grand Cru red Burgundy to be 'at peak' or 'on its way down'. "
Wait a minute. Did someone actually say that? Is there any indication they actually believe it, or are they just hoping to pick up a bunch of bottles for cheap at auction from the people who will dump them because they read something on the internet and therefore it must be true?
Wait a minute. Did someone actually say that? Is there any indication they actually believe it, or are they just hoping to pick up a bunch of bottles for cheap at auction from the people who will dump them because they read something on the internet and therefore it must be true?
Chris Coad
Chris Coad
(yes, Chris, there's another board)
I'm familiar with Robin's board. In fact, I used to post there. Search their archives, you'll see.