A subset of wines in the cellar to celebrate a visitation from the LL

J

Jeff Grossman

Jeff Grossman
A cellar, a ton of food, a bunch of winos... what more is there to say?

Burlotto 1995 Barolo "Monvigliero" - This was gorgeous after only a few minutes of air. Lean, but in that lovely Barolo way.

Drouhin 2010 Chambolle-Musigny - Pure and clean and crisp and heavenly bouquet, a great village wine.

Calabretta 2000 Etna Rosso - Good but a touch tinny.

Cazottes Prunelart - Hipster eau-de-vie. Good fire-water.

Dauvissat 2002 Chablis "La Forest" - The last of a good lot (consumed between 2008 and now). The acidity is down a bit in this bottle, which seems to make the oak stick out over the seashells. Still plenty of cream and sweet lemon. This garnered all kinds of guesses when offered blind. Brad says he can taste premox. (How "prem" can it be at age 11?) It's one note among many; one of .sasha's guesses for it was Tondonia Blanco.

Fourier 2004 Gevrey-Chambertin "Les Gruenchers" - Drinking well, if a bit lightweight. Jay says he can taste the greenies (a mild pine-y note) but faint enough not to disturb his majesty's pleasure.

Huet 1953 Vouvray Demi-Sec "Le Mont" - A pretty wine, mildly honeyed, gently fragrant, lovely yellow fruit, not too sweet, makes one want to hum quietly to onself.

Huet 1956 Vouvray Sec "Le Haut Lieu" - Really agressive rot on the nose, tough to want to proceed or remain unbiased.

Jaboulet-Vercherre 1972 Corton "Clos du Roi" - Old color but not so old on the palate. The suspicion of hermitaging leaps to mind, all things taken together. But it's certainly a pinot profile, in its floral + berry scent and taste, so perhaps it worked out as planned.

Sella 2001 Lessona - Only a quick sip: seems just as nice as I recall it. (Which was good enough to persuade me to buy one from the cellar offered at CSW recently.)

And I'm sure more was opened after I left.
 
originally posted by Mark Davis:
Noticeable oak in Dauvissat Forest? Really?
Click to expand...

funny enough, there was.
But in a beautifully supportive way.
You will witness all sorts of claims here that this wine was oxidative. Yes it was, but it was not oxidized, nor was it shorter or darker than it should have been. It was as if it was meant to be oxidative, with tons of phenolics to support the style and that touch of wood that would show up in the oxidative style. If I didn't know better, I'd guess they kept this on lees for about a decade, prior to a recent release.
oh, and thanks Jeff, I loved the wine.
 
originally posted by .sasha:
originally posted by Mark Davis:
Noticeable oak in Dauvissat Forest? Really?
Click to expand...

funny enough, there was.
But in a beautifully supportive way.
You will witness all sorts of claims here that this wine was oxidative. Yes it was, but it was not oxidized, nor was it shorter or darker than it should have been. It was as if it was meant to be oxidative, with tons of phenolics to support the style and that touch of wood that would show up in the oxidative style. If I didn't know better, I'd guess they kept this on lees for about a decade, prior to a recent release.
oh, and thanks Jeff, I loved the wine.
Click to expand...

So, I wasn't alone in finding it oxidative. I thought there was some nice saline and mineral qualities to it, but you know me with oaky and oxidative wines. Wasn't my thing.
 
I'm a big fan of Dauvissat - drink them often...I've never had issues w/oak...and am pretty sure that at least on the 1er that Vincent uses quite a small amount?

I've experienced a bunch of pox with Dauvissat 95,97,99,00,02. I'd say my 02s were >50%. some pox with 04; although, had one this weekend that was a stunning display of minerality and acidity - just great and young...

-mark
 
originally posted by Jeff Grossman:
Dauvissat 2002 Chablis "La Forest" - The last of a good lot (consumed between 2008 and now). The acidity is down a bit in this bottle, which seems to make the oak stick out over the seashells. Still plenty of cream and sweet lemon. This garnered all kinds of guesses when offered blind. Brad says he can taste premox. (How "prem" can it be at age 11?) It's one note among many; one of .sasha's guesses for it was Tondonia Blanco.
Click to expand...

I called it as Chablis right away, but the oak did confuse me and originally led me to suppose it was Raveneau.

It showed younger with air.
 
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