Interesting tidbits from the latest Wine Advocate

The Art of Eating article from last year claims that at Raveneau "The fermentation takes place in tanks using commercial yeast." Not that that is the word of god or anything. Surprised me. Still can't afford the wines.
 
I've had a lot of great Raveneau, and a lot of great Vincent Dauvissat. The 2008 Rosette from De Moor left me joyous, thirsty for more bottles, and mightily impressed.
 
Speaking of 07 Morgon, I had a few bottles of the Descombes VV over the past few weeks and it was in a mighty fine place for my tastes. I don't know what 'mature' is and I wouldn't prognosticate too much about the future. But I also wouldn't worry about it suddenly dying.

So I can only imagine the 3.14.
 
originally posted by Rahsaan:
Speaking of 07 Morgon, I had a few bottles of the Descombes VV over the past few weeks and it was in a mighty fine place for my tastes. I don't know what 'mature' is and I wouldn't prognosticate too much about the future. But I also wouldn't worry about it suddenly dying.

So I can only imagine the 3.14.
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I was eyeing a Descombes '07 earlier tonight but opted for the Clos Roche Blanche Gamay 2010 instead. I suppose I'll have to take a poke at one of those Descombes soon. CRB was delicious, therefore about average for the producer.
 
I've been drinking my 2007 Descombes Morgon (non VV) since mid-June. It is a beautiful, light wine with intense fruit. One of my all time favorites.
 
originally posted by Bill Bounds:
I've been drinking my 2007 Descombes Morgon (non VV) since mid-June. It is a beautiful, light wine with intense fruit. One of my all time favorites.
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Glad to hear it. I had some rough bottles of the regular, but hey, things are always moving.
 
Going with the flow, opened an 07 Descombes Fleurie vv last night that was very easy to drink - pleasantly dusty fruit, no trace of sweetness, balanced, and Goldilocks (not too big, not too small). My Morgons doze.
 
originally posted by Ian Fitzsimmons:
Hey, Chambers is carrying a De Moor Butteaux. When'd they get land there?
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Don't know the exact ins-and-outs, but they're doing the Butteaux (along with one or two others) as a negociant bottling.

ETA: Here's a blog post about the De Moors from someone who works for LDM's Chicago distro Maverick; which is where I first saw mention about their negoce wines.
 
Nice overview, thanks. Louis/Dressner also has a De Moor Thumbnail up now, though it doesn't mention the negoce work.

Just drank a lovely 08 DM Chitry over a couple of nights - I'd choose this over many AC Chablis. So light and clear, but characterful.
 
originally posted by David M. Bueker:
David S. very much prefers the youthful fruit of most Beaujolais. His drinking windows reflect that.
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I just can't get in sync with his Palate. This wine is in no way ready to drink and if he likes youthful fruit why does be rate the larger more stuctured Beaujolais so high (e.g. Daniel Bouland).
 
originally posted by chaad thomas:


I don't know why a winery would mess around with cultivating it's own indigenous yeasts, but hey, I'm just asking the question!
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Chaad,

I've known wineries to have their yeast population cultivated in order to be able to 'inoculate' securely with their own yeast. It's not very common, though.
 
Flor yeast populations are often (but not always) specific to the individual bodega.

I've seen musts inoculated with still-fermenting (!) wines from the previous vintage, although the quantities (small, not homeopathic) involved made me wonder whether it was more for show.
 
I forgot that I had posted in this thread over the holiday and am just returning to it now.

My earlier comment was based upon answers to questions I asked Bernard Raveneau at a tasting event in Palo Alto back in 05 or 06. So it's possible there have been changes since that time but with that kind of stuff? Anyway they were on a US visit along with their close friend, Jean Montanet (Domain de la Cadette), and both Raveneau and Domain de la Cadette wines were being tasted. As the one (although I wasn't aware of it at the time) Disorderly minded attendee, I asked Bernard about organic farming, he was quick and definite in saying that it was simply too risky, PERIOD. Like, no way. I got the impression from his tone that the reputation and standing of the domain was too critical to be taking such risks as the benefits were not sufficiently proven. He emphasized that they only do what is perceived to be necessary but that can include chemicals if the situation calls for them, thus the lute raisonée designation.

As for innoculation, I have a less specific memory of where that came from, but I do remember the fact that it made for a Eureka! moment as to just WHY Raveneau wines are so reliably and consistently identifiable.

So, my info was not recent but I had not heard of changes otherwise so I went with it.

I don't need to be right, but jeez Eric, back up your "wrong".
 
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