04 Grezeaux

are we talking about Masa at time warner in NYC?
they have dishes with white truffles?
my confusion deepens
 
originally posted by VLM:
originally posted by SFJoe:

Separately, I know a guy who used to be the wine guy at a fancy restaurant in southeast Florida. He has told me of the love of his patrons for big cabs with their oysters.
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I watched a Wall St. asshole drink 1996 Latour with a giant oyster at Masa. Unfuckingreal.
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When well behaved, giant oysters make excellent drinking companions.
 
originally posted by Jeff Connell:
originally posted by VLM:
originally posted by Ian Fitzsimmons:
No love for Plouzeaux?
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Not really, no.
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Actually great love for Plouzeau - François Plouzeau. But even so, close as it may be, it isn't Chinon, and he is not Baudry.
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I was thinking of Marc Plouzeau (spelling corrected), specifically his Ante-Phylloxera, which was pretty good in 2007, imo.
 
So, 10 Grézeaux last night was surprisingly open, not the expected tightly-wound surliness. Besides the usual leather in spades, there were exotic soy sauce and black tea accents. Pleasant acidity and fruit in balance, surprisingly tannic compared to other Grézeauxs I've tried (and Baudrys in general). There was something missing, but try little as I did, I couldn't place my digit on it. Maybe just the grace notes of age. But would expect this to be handsome in the Autumn of its years.
 
originally posted by Ian Fitzsimmons:

I was going to suggest coke (-a-cola), but it probably only blends well with French wines.
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Actually, the numbing effect of coke (not-a-cola) in the mouth would be quite welcome in some of these scenarios...
 
originally posted by VLM:
originally posted by BJ:
Normally I would never drink something at this stage, but it was all we had on hand for the energy of the moment...

Incidentally, Matthieu told me with great seriousness that this vintage was one to sit on...
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I think that is certainly true for the Croix Boissée which does not like to be woken, at all.

I've really enjoyed 2004 Grézeaux recently. I'm down to 3-4 bottles and will certainly have one this winter. It's really fun to do 2002-2005 in a sitting. Really shows how this site maintains its core self while still expressing different vintages.
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so how's the 2005 grezeaux doing?
 
originally posted by VLM:
originally posted by .sasha:
are we talking about Masa at time warner in NYC?
they have dishes with white truffles?
my confusion deepens
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Yes. I was confused, too.
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Does he charge a supplement for truffles? that could make the already insane price stratospheric.
 
I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
 
originally posted by Robert Ruzitschka:
Clos Guillot 2005/2006/2009I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
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The '05 was very young but enjoyable in a somewhat masochistic way a few months ago.
 
originally posted by Robert Ruzitschka:
Clos Guillot 2005/2006/2009I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
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I'd do 2006, 2005, 2009 in that order. The 2006 should be pleasant enough, although I didn't start buying this wine to cellar until the last few vintages as I felt that they were still figuring it out. The 2005 in particular, is a really crazy wine. Somewhere around 14.5% alcohol.
 
originally posted by Robert Ruzitschka:
Clos Guillot 2005/2006/2009I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
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In the interest of science, I opened a 2009 Clos Guillot on Saturday night. Just popped at the table with about 30 minutes of air before dinner. I thought it showed really well. It's not as fat as it was, but the fruit is still lovely and hits in waves. I love the chalky-ness on the palate and the quality of the tannins are quite fine. If you have a good amount, I don't see any reason not to check on one now. The nose wasn't exactly where you'd want it to be, but with the sort of rich food I was having (meatloaf, mashers, gravy) it was great and the structure was needed.
 
originally posted by VLM:
originally posted by Robert Ruzitschka:
Clos Guillot 2005/2006/2009I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
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In the interest of science, I opened a 2009 Clos Guillot on Saturday night. Just popped at the table with about 30 minutes of air before dinner. I thought it showed really well. It's not as fat as it was, but the fruit is still lovely and hits in waves. I love the chalky-ness on the palate and the quality of the tannins are quite fine. If you have a good amount, I don't see any reason not to check on one now. The nose wasn't exactly where you'd want it to be, but with the sort of rich food I was having (meatloaf, mashers, gravy) it was great and the structure was needed.
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+5
(that's how many people were drinking my most recent bottle, on July 4th)

everything the monkey says, but where mine was a touch more closed than earlier, it was also more serious, with a hint of ambitious cedar and tar framing it in an elegant Medoc-ish sort of way.

there is no question I would still be opening the wine occasionally, until I got down to about a case. No such luxury unfortunately.
 
originally posted by .sasha:
originally posted by VLM:
originally posted by Robert Ruzitschka:
Clos Guillot 2005/2006/2009I have a couple of bottles of the above. The domaine is long gone. There are a couple of 2009 Grezeaux left.

Any ideas when to open?

Thanks, Robert
PS: First post after a couple of issues with my used email account. Fuck me.
Click to expand...

In the interest of science, I opened a 2009 Clos Guillot on Saturday night. Just popped at the table with about 30 minutes of air before dinner. I thought it showed really well. It's not as fat as it was, but the fruit is still lovely and hits in waves. I love the chalky-ness on the palate and the quality of the tannins are quite fine. If you have a good amount, I don't see any reason not to check on one now. The nose wasn't exactly where you'd want it to be, but with the sort of rich food I was having (meatloaf, mashers, gravy) it was great and the structure was needed.
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but where mine was a touch more closed than earlier, it was also more serious, with a hint of ambitious cedar and tar framing it in an elegant Medoc-ish sort of way.

there is no question I would still be opening the wine occasionally, until I got down to about a case. No such luxury unfortunately.
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I've had it show more open when it was younger. Spot on with the cedar-ish thing. I didn't mention it, but you really nailed it.

This was the first out of this solid case with no back-up. I'll still have one a year or so unless it seems to go into a sullen phase. Not sure that this will, unlike the CB which does.
 
Thanks a lot for all the information.

As I don't have a good amount of the '09 (well, just three bottles), I will wait and maybe try a 2006 soon.

Cheers,
Robert
 
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