some notes from New York

C

Cliff

Cliff Rosenberg
2006 Rhys Chardonnay Alpine Vineyard

Didn't have quite the density I recall from the 2004, this was nonetheless very, very convincing. So far, I have had much better luck with the Chardonnays than the Pinot Noirs. It's very rich, but it carries that richness well.

1996 Domaine des Baumard Savennières Clos du Papillon

This one was fresh, and incredibly young. Still light colored, it was filled with citrus and minerals, light on its feet and long.

2002 Maurice Écard Savigny-lès-Beaune 1er Cru Les Narbantons

Just barely approachable, with plenty left in the tank. A wee little bit funky, the acidity and tannin are still sticking out, but the underlying material is visible beneath. Lovely, aromatic, real Burgundy.

2009 Domaine de Beudon Petite Arvine - Switzerland, Valais

Really lovely. Has the broad feel of white Burgundy, regal but approachable now. No clue where it is heading.

2008 Monsecco Colline Novaresi Pratogrande

Real, authentic Nebbiolo. Excellent for the price ($19).

2009 Rhys Pinot Noir Skyline Vineyard

This was nice and approachable, but I confess I wasn't moved. Vintage surely has something to do with it; I was hoping for something approachable, to see what the fuss is about. The weight and texture really are lovely, but I couldn't see much mineral depth at this stage.

2010 Jean-Marc Burgaud Morgon Côte du Py Vieilles Vignes

OK, the structure finally showed up, and it is considerable. The fruit is there, too -- it's an intense, rustic black/blue fruited throwback. Very enjoyable at this stage, though I'm still missing the py-ety. Maybe it's the semi-carbonic folks who are confusing the terroir?

2008 Cantina Rigatteri Graffiante Isola dei Nuraghi IGT - Italy, Sardinia, Isola dei Nuraghi IGT

Nice, warm, and a little fuzzy. Nothing overdone -- didn't move me, but I liked it.
 
IMO the only 2009 Rhys that I'd really recommend at this point is the Family Farm. Though the Horseshoe is usually one of my favorites so it's possible I'll change my mind once I've had the chance to taste it.
 
originally posted by Cliff:
2010 Jean-Marc Burgaud Morgon Côte du Py Vieilles Vignes

...though I'm still missing the py-ety. Maybe it's the semi-carbonic folks who are confusing the terroir?
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That has been my conclusion of late, after drinking lots of Chamonard, Foillard and Descombes. But what do I know.

Brezeme knows a lot more about this.
 
originally posted by Cliff: some notes from New York2002 Maurice Écard Savigny-lès-Beaune 1er Cru Les Narbantons Lovely, aromatic, real Burgundy.
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Cliff, Thanks!

Nice to hear since I have a good bit of this bottling.

I've got a long string of his Burgundies. Only wish he was still producing.

. . . . . . Pete
 
originally posted by Peter Creasey:
originally posted by Cliff: some notes from New York2002 Maurice Écard Savigny-lès-Beaune 1er Cru Les Narbantons Lovely, aromatic, real Burgundy.
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Cliff, Thanks!

Nice to hear since I have a good bit of this bottling.

I've got a long string of his Burgundies. Only wish he was still producing.

. . . . . . Pete
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Ditto on both counts.

Mark Lipton
 
I haven't had much Chamonard, but Foillard, Bréton, Thévenet, and Descombes, as well as Lapierre (though I've never had pure Py from them) tend towards red fruits and a broadly similar aromatic profile. I had always thought the site signature shined through, but the Burgaud shows very differently. Maybe I just haven't waited long enough.
 
originally posted by Jeff Grossman:
originally posted by Rahsaan:
originally posted by Cliff:
Maybe it's the semi-carbonic folks who are confusing the terroir?
Click to expand...

That has been my conclusion of late, after drinking lots of Chamonard, Foillard and Descombes. But what do I know.
Click to expand...
Say more, please.
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Well I guess technically those three producers are not enough to make any broad-ranging claims, but those are the three I have been drinking the most of in recent months. But it just seems to me that for people (like me, and perhaps like Cliff) who came to Morgon/Cote du Py via Foillard, Lapierre, and Thevenet, we may have been confusing some of the similarities across those wines for the terroir stamp when it was the semi-carbonic stamp.
 
Thanks, Rahsaan. I am still trying to sort out, when I like (or dislike) a Beaujolais, whether it's the fermentation or something else about it. I'm very confused lately because I have liked recent vintages of Roilette but I didn't like earlier ones. I thought it was due to the process.
 
The process affects the wine(s) differently each vintage. 2002 and 2003, if only I had access, are good vintages for illustrating the differences. Sometimes the semi-carbonic stamp fades with time, sometimes it doesn't.
 
originally posted by Jeff Grossman:
Thanks, Rahsaan. I am still trying to sort out, when I like (or dislike) a Beaujolais, whether it's the fermentation or something else about it. I'm very confused lately because I have liked recent vintages of Roilette but I didn't like earlier ones. I thought it was due to the process.
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I am not aware of any recent changes in process at Roilette. I'd be surprised if there had been such.

What changed for you?
 
Earlier vintages show a 'pink bubble-gum' flavor that sort of wanders up into my nose; it isn't candied or sweet but it screams 'cheap chemical flavoring' to me.

The recent vintages seem less... volatile?
 
originally posted by Jeff Grossman:
Earlier vintages show a 'pink bubble-gum' flavor that sort of wanders up into my nose; it isn't candied or sweet but it screams 'cheap chemical flavoring' to me.

The recent vintages seem less... volatile?
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Huh.

It's a polarizing wine. His Obesity can't drink it, for instance.

I never got the chemical thing and love old vintages.

I suspect different alleles.
 
originally posted by Jeff Grossman:
Off the top of your head, do you know which of 'the usual suspects' does semi-carbonic and which do not?
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Foillard, Lapierre, Thévenet, Breton, Desvignes, Descombes in Morgon do. I don't think Burgaud does; his website mentions traditional Burgundian élevage for the reserve wines.
 
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