report of Clos St. Hune premox

I just want to say what a pleasure it is that Ms Mylunsch is back posting so often with her usual wit and verve.

I can't really add anything useful to the premox discussion, but will be around if anyone wants to discuss the merits of detox and retox (another Eden witticism).

At least until the game starts. We are having TastyKakes and soft pretzels flown in from Philly, the carbon footprint be damned.
 
originally posted by Rahsaan:
Nice rant Eden.

Although you left out the part about the Qualified Palate declaring the 1999 Grand Cru red Burgundy to be 'at peak' or 'on its way down'.
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Thanks, but don't be talkin' shit about Schildknecht. I don't always agree with him but he's sincere and earnest in his reviewing. In fact, he's the main reason I subscribe to The World of Fine Wine (I mean, other than to impress my winegeek friends - hell, I bought a new coffee table for the *********** just so I could display the back issues properly).

originally posted by Chris Coad:
I'm familiar with Robin's board. In fact, I used to post there. Search their archives, you'll see.
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Whose board??? Is Robin's board a bird watcher's bored? The board that I was thinking of that I thought that you would think I was talking about was Strat's Place. I used to post all of my Baltic and Crimean wine labels there (search the archives!) but once I realized that I preferred a Tele to a Strat, I realized that the board wasn't meeting my needs and I hightailed it outta there and washed up at Wine therapy. I probably ought to check out this Robin's board, since I've lived my life with few egrets but maybe it's time I had some.

originally posted by Marc D:
I just want to say what a pleasure it is that Ms Mylunsch is back posting so often with her usual wit and verve..
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Procrastination brings out the best in me...and the day is still young....

-Eden (thanks for the offer Marc, but I'm getting my cholesterol checked tomorrow so I'm doing my best to avoid accidentally ingesting any TastyKakes, soft pretzels, pork belly sandwiches, Little Debbie Wafer Bar Singles or Hostess Sno-Balls today so as to not ramp up the number above 350 like I did last time)
 
Thanks, but don't be talkin' shit about Schildknecht.
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I wasn't thinking about Schildknecht. Has he written something critical about 1999 red Burgundy?

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?
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I don't think anyone has said that about 1999 grand cru red Burgundy in general. Or at least I haven't noticed. But I'm pretty sure I have read notes about specific bottles that people thought were 'at peak' or 'needed to be drunk' where I was mighty suspicious.

These flawed 'drinking windows/estimations' are pretty common on the boards and I've probably given a few myself, so I didn't mean to be too critical. But they might be more common Elsewhere among people who were weaned on CA pinot noir.
 
Well, I would agree that 1999 Burgundies are, in general, in danger of not tasting like California Pinot Noir.
 
-Eden (thanks for the offer Marc, but I'm getting my cholesterol checked tomorrow so I'm doing my best to avoid accidentally ingesting any TastyKakes, soft pretzels, pork belly sandwiches, Little Debbie Wafer Bar Singles or Hostess Sno-Balls today so as to not ramp up the number above 350 like I did last time)
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Red wine, especially properly aged Bandol, is supposed to help with that, so you
should be OK. I would still lay off the Spam, even if Shane "The Flyin Hawaiian" Victorino endorses the stuff.
 
I'm just wondering when Eden will be visiting NYC again so we can really have a grand cru jeebus. It's been way too long since the last visit.
 
originally posted by Brad Kane:
Some of us discovered this problem on a mini mid-'90's Frederic Emile tasting at Gilman's house in May. Major disappointment.
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I respectfully disagree. The '97 showed better than expected, '95 was out of control, and as bad as the bottle of the '96 was, I just didn't get that nice and fuzzy premox feeling from it, sorry. The 1990 showed poorly as well, but it wasn't pre-, post- or neo- anything either.

Jay, I have not followed the link you've referenced, in fear of a rash, but I must have been very lucky with both 97 and 99 CSH lately. I actually don't fully "understand" the 99, but the bottles have certainly been most undeveloped.
 
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
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And why would you think that these people "on another board" would have had the experience to know a premoxed Clos St Hune anyway?

....

-Eden (no offense to any you want issues, I's gots issues)
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Wow, Eden. I thought you were just kind, (and brilliant ...).
 
originally posted by .sasha:
originally posted by Brad Kane:
Some of us discovered this problem on a mini mid-'90's Frederic Emile tasting at Gilman's house in May. Major disappointment.
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I respectfully disagree. The '97 showed better than expected, '95 was out of control, and as bad as the bottle of the '96 was, I just didn't get that nice and fuzzy premox feeling from it, sorry. The 1990 showed poorly as well, but it wasn't pre-, post- or neo- anything either.

Jay, I have not followed the link you've referenced, in fear of a rash, but I must have been very lucky with both 97 and 99 CSH lately. I actually don't fully "understand" the 99, but the bottles have certainly been most undeveloped.
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Well, I am somewhat relieved to hear that. Personally, I haven't had a '96-2000 FE in a number of years but was concerned by what Brad and John had reported. So what did you think was wrong with the 1996 if not premature oxidation?
 
originally posted by Jay Miller:

Well, I am somewhat relieved to hear that. Personally, I haven't had a '96-2000 FE in a number of years but was concerned by what Brad and John had reported. So what did you think was wrong with the 1996 if not premature oxidation?
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this bottle was orders of magnitude too oxidized for a normal premox bottle :)
 
I wasn't thinking about Schildknecht. Has he written something critical about 1999 red Burgundy?
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2004, if I recall correctly.

I wasn't there, but .sasha has my proxy on Trimbach questions.
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Mine too, but were he and John to disagree, I'd be in an elevated state of confusion. Does anyone have Mr. Gilman's actual thoughts on the wines in question?

(By the way, a pedant's note: it's "Throatwobbler Mangrove" in the script. And yes, I know:

monty_python.jpg

)
 
originally posted by SFJoe:
I wasn't there, but .sasha has my proxy on Trimbach questions.
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Yes, but he also has a much higher tolerance for flawed wines than I and how do you explain the differing take by the professor?
 
Personally, I haven't had a '96-2000 FE in a number of years but was concerned by what Brad and John had reported.
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Brad?

BRAD?

Really?

I guess you missed him dumping a beautiful glassful of '82 CSH and declaring it "oxidized," all evidence of everyone else's senses to the contrary.
 
originally posted by Chris Coad:
Personally, I haven't had a '96-2000 FE in a number of years but was concerned by what Brad and John had reported.
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Brad?

BRAD?

Really?

I guess you missed him dumping a beautiful glassful of '82 CSH and declaring it "oxidized," all evidence of everyone else's senses to the contrary.
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Let me rephrase. All y'all have a higher tolerance for flawed wine than I do. Sorry, that '82 CSH just wasn't good and it was only half a glass I dumped.
 
Chris, just wait a few weeks: revisionism will creep in and Brad will not have dumped the wine at all... in fact, he rather liked it!
 
As far as the '96 CFE goes, Tom Stevenson backhand dumped on it as a "more palatable 1996" in a back issue of TWoFW. He also went on to dump all over the '99 and '97 CSH, so perhaps more atypicity of the wines in question rather than premox.

And as for the whole premox issue - there are some wines that have got it bad. I opened three straight 2002 Chablis a few weeks ago that were totally shot while identical bottles in terms of provenance were pristine. That's one way to make space in the cellar, but it's hardly economical.

I do think the problem is overstated on the pointy board, as the general consensus over there is that if a wine isn't fresh as a daisy while also displaying the perfectly aged characteristics of 1822 DRC Montrachet then it was clearly from a crap vintage or crap winemaker who should turn over the reins to Manfred Krankl.
 
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