gouges

originally posted by Morgan Harris:
Has anyone found '95 red burgs really tired?

I had a Trapet G-C Village and Ganoux Pommard 1er Cru (don't know what plots it's blended from) recently and both of them were totally Wah-wah-wah....
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My Gaunoux 95 1er isn't ready yet, but is full of promise.
I have to say that most of what is being hailed as improvement in Burgundy doesn't seem that way at all to me. I like my velvet glove to barely contain its iron fist otherwise the wines very quickly pall. I suppose it's rapidly approaching old githood.
 
originally posted by Tom Blach: My Gaunoux 95 1er isn't ready yet, but is full of promise.
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Tom, As Aleksandr said upthread, consideration should be given as to which Ganoux is being referred to. Without being aspersive to either, Francois Ganoux has really been doing some nice stuff.

. . . . . Pete
 
originally posted by Peter Creasey:
originally posted by Tom Blach: My Gaunoux 95 1er isn't ready yet, but is full of promise.
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Tom, As Aleksandr said upthread, consideration should be given as to which Ganoux is being referred to. Without being aspersive to either, Francois Ganoux has really been doing some nice stuff.

. . . . . Pete
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A lot of M. Gaunoux has been offered ex-cellar by Envoyer in recent times including the '95 1er so that's almost certainly the one he's talking about.

But I agree, a '98 F. Gaunoux Clos des Chenes was very nice a few years ago.
 
originally posted by John McIlwain:
originally posted by Levi Dalton:
A 1999 Gouges Vaucrains was very pleasant this evening.
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Wow, 1999! That takes guts!
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That was my thought too, but it was much more enjoyable than you would think. Still wound up at the core, but hard not to like. A certain '99 ripe-osity was noticeable. Perhaps one of those temporary windows of drinking that is referred to here. It did seem to close up after 4 or so hours open.
 
This is a remarked upon situation with a lot of '96 Red Burgundies today. Acidity sticking out, that is.
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Had many '96 reds in Burgundy a couple of weeks ago. A bit of a theme. They are not too much fun right now.
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They weren't too much fun then either. And before then. Not much fun most of their lives IMHO, although raw vigor of their fruit was entertaining when first released.

The arc of 1996 Chablis-Alsace-German whites, on the other hand, has the acidity PLUS the fun.
 
originally posted by Christian Miller (CMM):
This is a remarked upon situation with a lot of '96 Red Burgundies today. Acidity sticking out, that is.
Click to expand...

Had many '96 reds in Burgundy a couple of weeks ago. A bit of a theme. They are not too much fun right now.
Click to expand...
They weren't too much fun then either. And before then. Not much fun most of their lives IMHO, although raw vigor of their fruit was entertaining when first released.

The arc of 1996 Chablis-Alsace-German whites, on the other hand, has the acidity PLUS the fun.
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Yep, all that fun fruit just did not impress me on release, because my mouth would feel like I had been chewing razorblades after each tasting. Interesting that I had experienced none of that with young '93s - a different type of acidity, as I am sure SFJoe and MLipton can confirm.
 
some of the smaller 96s worked. i just did a quick mental scan to see if i could recall a 96 red that i loved without reservation, and haut cotes de beaune from rollin came to mind. i suspect i could dig up some others if i thought about it, and that the majority will come from the same low position on the food chain.

fb.
 
I liked 96s very much upon release - and for quite awhile after release until the fruit shut down - some of these were wines that I might have found too jammy otherwise (e.g., perrot-minot village chambolle) and some were just well-balanced (bertheau chambolle premier cru). But then I am a bit of an acid freak. And I love 88s.
 
Maureen,
I was engaged in fairly animated discussions with my friends during easrly '96 tastings. They were all going on about wonderful acidity and great ripe fruit, and while I recognized both, I felt like the two were "competing". This was quite a contrast to tasting other high acidity vintages, such as 1988, 1993, 2008, in their respective early days. Interestingly, there is also quite a bit of acidity in 2010 (general levels close to 2008, I am told), but the extent of integration with fairly ripe fruit is rewrtiting the book.
 
originally posted by fatboy:
some of the smaller 96s worked. i just did a quick mental scan to see if i could recall a 96 red that i loved without reservation, and haut cotes de beaune from rollin came to mind. i suspect i could dig up some others if i thought about it, and that the majority will come from the same low position on the food chain.

fb.
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Thinking of Roty's BGO, even though I only ever had American bottles of this, which may have suffered variable damage in warehousing or transit.
 
meh. wines are like people. unless things are truly hideous, it's only with age that the damage done to children emerges.... i never encountered the 96 bgo, but thinking about it, i remember the ouzeloy being quite a charmer in its youth.

fb.
 
I might still have some '96 Lafarge (straight Volnay) sitting around in Germany. I had a very pleasant '96 DRC Echezeaux about a year ago, at the higher end of things, although those more knowledgeable than me said it was a surprising showing.

The arc of 1996 Chablis-Alsace-German whites, on the other hand, has the acidity PLUS the fun.
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Might want to add Champagne to that arc. And perhaps Austria, although I haven't had one in a long while. In Germany I preferred (and still prefer) wines from further south, especially the Pfalz. I did buy a ton of Peter Jordan's Scharzhofberger QbA (QbA! In 1996!), though, after the estate had been sold.

Sipping on a '96 Trevallon now...
 
originally posted by Yixin:
I might still have some '96 Lafarge (straight Volnay) sitting around in Germany. I had a very pleasant '96 DRC Echezeaux about a year ago, at the higher end of things, although those more knowledgeable than me said it was a surprising showing.

The arc of 1996 Chablis-Alsace-German whites, on the other hand, has the acidity PLUS the fun.
Click to expand...

Might want to add Champagne to that arc. And perhaps Austria, although I haven't had one in a long while. In Germany I preferred (and still prefer) wines from further south, especially the Pfalz. I did buy a ton of Peter Jordan's Scharzhofberger QbA (QbA! In 1996!), though, after the estate had been sold.

Sipping on a '96 Trevallon now...
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one of the great surprises in the cellar was 96 grunhauser QbA, which I discovered two bottles of 5-6 years ago. Delicious and quite serious.
 
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