TN: 2011 Ganevat Plein Sud Trousseau

Interesting, I wonder if incorrect re-expansion of corks, for this or other reasons (such as internal irregularities), and never blamed for any wine problem (afaik), might not explain many random off bottles that we encounter.
 
My understanding is that corks create very varying seals in wine bottles, which means that the amount of oxygen that can get in is very variable. Hence the bottle-to-bottle variability we are used to in fine wine. (Supposedly the variation in the neck of the bottle is also sometimes to blame.)

Random oxidation as a wine defect is not talked about much, but in my experience it's at least as high a % as TCA, if not rather higher. I love it when wineries I work with switch to screwcaps because each bottle tastes the same. I like my wine artisanal, not the packaging.
 
Right on! The history of civilization is not only that of the sublimation of instincts but of the switch to controlable air ingress screwcaps (CAIS).
 
originally posted by mlawton:
2011 Gahier Trousseau is real beautiful right now too.
Click to expand...

Opened one last night, it was beautiful and then it shut down after an hour or two.
The first glass(es) were tasty, classic Jura red flavor without weight then it went into a shell and was all hard acidity/structure. Or maybe it was me that went into the shell, it's hard to tell sometimes.
 
Hm, iirc, I drank about half the first night and loved it, then put it on the counter and liked the remaining the second night. I vaguely recall thinking it wasn't quite as nice the second night - but following your lead, maybe I wasn't quite as nice the second night either.
 
Just a word in passing: if you come across any bottles of Spanish red wine labeled 'merenzao', grab'em - it's trousseau, and the 3-4 Galician producers making it are all doing a good job.

Then again, there's verdejo negro from Asturias - same thing.
 
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