Coincidentally, my last bottles of '88 Corton-Bressandes and '00 Beaune-Epenots from Drouhin last night. Both good, albeit in different ways. Epenots much, much prettier than even a year ago, which makes me wonder if I should have bought more. Also '98 Dom Perignon, very yummy and more linear than my last few bottles.
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More Cellar Time
- Thread starter Jeff Grossman
- Start date
originally posted by Brad Kane:
originally posted by BJ:
I have some of the Fin du Presse 89. Is that any good? Maybe I should check.
What would really be fun is to get a Debut Presse, Fin de Presse, Temoins, Biodynamique and Constance together and really party hardy. Better yet, a whole 1989 Huet-a-thon with every bottle the domaine made in '89.
I'd be up for it. We'll be up in Putnam Co first week of Sept. and will almost certainly venture down to the City.
originally posted by Yixin:
Coincidentally, my last bottles of '88 Corton-Bressandes and '00 Beaune-Epenots from Drouhin last night. Both good, albeit in different ways. Epenots much, much prettier than even a year ago, which makes me wonder if I should have bought more. Also '98 Dom Perignon, very yummy and more linear than my last few bottles.
tell me more about the corton; I've got one bottle.
2009 Ganevat Chalasses Marnes Bleues - Zow. Zow, zow. Ping.
Firing on all senses?
originally posted by maureen:
originally posted by Yixin:
Coincidentally, my last bottles of '88 Corton-Bressandes and '00 Beaune-Epenots from Drouhin last night. Both good, albeit in different ways. Epenots much, much prettier than even a year ago, which makes me wonder if I should have bought more. Also '98 Dom Perignon, very yummy and more linear than my last few bottles.
tell me more about the corton; I've got one bottle.
What do you want to know? It's still a bit hard and is markedly improved by the addition of some young Gamay. I actually used a Grolleau Noir/Gamay blend this time as I didn't have a lower acid Beaujolais handy. I think it might actually be spectacular with some Hermitage as well.
U
Unknown
Guest
originally posted by Yixin:
I think it might actually be spectacular with some Hermitage as well.
And the Hermitage we tasted in this thread might have been spectacular with 88 Bressandes added in .
U
Unknown
Guest
originally posted by MLipton:
originally posted by SFJoe:
originally posted by Sharon Bowman:
A couple more1982 Drouhin Meursault Perrières - Thirty years old and with the appropriate blowsily oxidized flavors, though kept in check by its mineral backbone. Needs a blowsy lobster dish, but I kind of liked it anyway. (And shh, don't tell anyone, but so did SFJoe.)
Sssssh.
That Drouhin should have been opened ten years ago, really. It retained remarkable minerality and Meursault-ness, but the oxidation intruded a bit.
Holy shit! Too oxidized for you?? It probably would have killed me.
Reductio ad bonum
Mark
Different kind of oxidised I suspect.
But no one invited me to this chem conference, sorry.
U
Unknown
Guest
originally posted by Yixin:
I made a fairly good approximation of '88 Chevillon 1ers with the following:
'88 Pierre Barge Cote-Rotie
'00 Faiveleys (pick the cru you want)
'09 Brun Fleurie Grille Midi
And after your children and grandchildren keep up with the blend, they will eventually call it terroir.
Jonathan Loesberg
Jonathan Loesberg
What are the proportions, or is it a family secret? And does it also have eye of newt and toe of frog?originally posted by Yixin:
I made a fairly good approximation of '88 Chevillon 1ers with the following:
'88 Pierre Barge Cote-Rotie
'00 Faiveleys (pick the cru you want)
'09 Brun Fleurie Grille Midi
Jeff Grossman
Jeff Grossman
It's only 1er; try to get something GC from him.originally posted by Jonathan Loesberg:
What are the proportions, or is it a family secret? And does it also have eye of newt and toe of frog?
Randy McCluer
Randy McCluer
So awesome to meet everyone & finally put faces with names.
The Huet was magical, and I would pay just to smell it again. The Ganevat was eye-opening to a Savagnin n00b. The difference between the 96 & 97 Chaves was pretty striking. And I agree with Jay on the Pousse D'Or, any more oak would be too much, but it works.
Hope to see some of you folks in Dallas sometime, but we don't have cellars to hang out in when it's 95+ out, so don't come in the summer.
The Huet was magical, and I would pay just to smell it again. The Ganevat was eye-opening to a Savagnin n00b. The difference between the 96 & 97 Chaves was pretty striking. And I agree with Jay on the Pousse D'Or, any more oak would be too much, but it works.
Hope to see some of you folks in Dallas sometime, but we don't have cellars to hang out in when it's 95+ out, so don't come in the summer.
originally posted by .sasha:
Different kind of oxidised I suspect.
But no one invited me to this chem conference, sorry.
You are welcome at any chem conference you wish to attend, Sasha. Most people need to be paid to attend them, I'm afraid to tell you. I am fairly sure that you're correct in your analysis, but I can't help poking my aldehydophilic colleague SFJoe.
Mark Lipton
originally posted by Jeff Grossman:
It's only 1er; try to get something GC from him.originally posted by Jonathan Loesberg:
What are the proportions, or is it a family secret? And does it also have eye of newt and toe of frog?
When I start seeing Chevillon GCs on the secondary market, I won't have to look hard for their source.
Mark Lipton
Jeff Grossman
Jeff Grossman
Is that a suggestion for the name of Yixin's new NSG AOC -- "Les Malconsnorts"?originally posted by SFJoe:
Snort.
I was thinking something more like "La Petite Jaune" or maybe "Les Yeux Bridés".
U
Unknown
Guest
On the Pousse d'Or - yes, woody, but yes, somehow aged nicely in that style, without drying out. Could have been better of course.
Jonathan Loesberg
Jonathan Loesberg
originally posted by maureen:
One time several years ago when Joe was in DC with Eric Texier, Cole Kendall put together a terrific blended wine, comprised primarily of 97 coche meursault and 00 donnhoff hermannshohle spatlese - improved both of them significantly! Even Doghead thought so!
I remember the dinner. I don't remember the melange.