Huet 2002 wiki

non-perfect 02 petillant does a better job of pretending to be a fine older petillant (if you close your eyes and pretend) than do their non-sparkling 02 counterparts, mentioned in this devastating thread.
 
I suspect that, just as with TCA contamination, there might be quite variable sensitivities to oxidative notes in wine. This doesn't account for the variability bottle-to-bottle, but may help explain the differing rates reported from various sources.

Mark Lipton
 
originally posted by MLipton:
I suspect that, just as with TCA contamination, there might be quite variable sensitivities to oxidative notes in wine. This doesn't account for the variability bottle-to-bottle, but may help explain the differing rates reported from various sources.

Mark Lipton
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Can there be varying levels of oxidation in wine?
TCA certainly has different levels, from barely noticeable where the fruit is “scalped” to the full on wet cardboard soaked in chlorine you can smell from 2 feet away.
 
originally posted by Brad Kane:
I had Lisa, Don and Jeff over for dinner last night and we enjoyed a simply stunning bottle of '02 Le Mont Demi-Sec from my stash that has produced mostly premoxed swill over the the 6-8 years. Fresh, vibrant, long and precisely the reason why so many of us were gaga over the wine in the first place and why some of us went long on buying them. Absolutely tragic that more bottles haven't shown like this.
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I'm glad you got a good one. I've been saving the last one from my case, which has been almost entirely good, to bring up to a NY jeebus in hopes you'd attend.

Related, I dug up a case of LHL sec from the nether reaches of the crawl space about a year ago. One or two bottles have been off, but. most of them are extremely good and drinking well - though I'm not planning to keep any of them cellared beyond this year. My LHL demi have likewise been good, am holding them to drink after we get through the secs.

Overall my 02 stash has worked out pretty well, knock on wood. Still have untouched quantities of Moelleux and 1er trie which, actually, I'd be interested in trading, as I have no love in my heart any more for sweet wines.
 
The departure of Mark E for Norway meant that I ended up with a few bottles of 2002 Huet DS that he did not feel like lugging along.

I opened the first one last week - 2002 Huet LhL DS and it was gorgeous immediately upon opening. Bright and fresh, racy, tangy, alive. Only really a hint of sweetness. Lovely. I felt confident it would be a good dinner accompaniment, and did not open anything else for my guest.

And it did show pretty well over dinner. But with air it got darker and darker and less and less fresh. Not sure if that qualifies as premox, but it did seem faster than the normal evolution to air.

Perhaps we're all overanalyzing these bottles. But even without Grand Analysis, this one was very very tasty for a couple of hours.
 
originally posted by Marc D:
originally posted by MLipton:
I suspect that, just as with TCA contamination, there might be quite variable sensitivities to oxidative notes in wine. This doesn't account for the variability bottle-to-bottle, but may help explain the differing rates reported from various sources.

Mark Lipton
Click to expand...

Can there be varying levels of oxidation in wine?
TCA certainly has different levels, from barely noticeable where the fruit is “scalped” to the full on wet cardboard soaked in chlorine you can smell from 2 feet away.
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Certainly, but they are qualitatively different. TCA is a molecule existing within the wine's sea of other molecules. Oxidation is a continuous process by which various molecules in the wine are transformed. IIRC the level of oxidation is a function of time and the ratio of oxygen to exposed surface (Mark, bail me out here!)
 
originally posted by Brad Kane:
A 2002 Clos du Bourg Demi-Sec I opened with Jay, Arnold and Lisa on NYE was sensational.
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Not too rich? I own a bunch but haven’t had it for about three years. But bottles opened in2015 and 2016 were just too big so i have been holding off on opening any more and risking pox.
 
originally posted by maureen:
originally posted by Brad Kane:
A 2002 Clos du Bourg Demi-Sec I opened with Jay, Arnold and Lisa on NYE was sensational.
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Not too rich? I own a bunch but haven’t had it for about three years. But bottles opened in2015 and 2016 were just too big so i have been holding off on opening any more and risking pox.
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It definitely is big and rich, which is why it was my least favorite of the three demi-sec bottlings on release, but it's still great juice when it doesn't show premox and on a normal aging curve it has decades of life to go.
 
originally posted by robert ames:
how much longer before oxidised bottles are not showing signs of premox?
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Well, considering I've had demi-secs back to '46 that haven't shown the level of oxidation as the pre-moxed ones, I'd say it'll be awhile.
 
originally posted by maureen:
02 Pétillant (not reserve)Took this to Cole’s tonight. Chenin wool on entry, then cleared up. No sign of oxidation. Nice.
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How much effervescence did it still retain. My last bottle, a year or so ago, wasn't quite still wine but was getting there.
 
originally posted by Jonathan Loesberg:
originally posted by maureen:
02 Pétillant (not reserve)Took this to Cole’s tonight. Chenin wool on entry, then cleared up. No sign of oxidation. Nice.
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How much effervescence did it still retain. My last bottle, a year or so ago, wasn't quite still wine but was getting there.
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I don’t have a long track record with these but it seemed pretty sparkling to me. Maybe cole will comment.
 
originally posted by Jonathan Loesberg:
Your luck with Huet is beyond admirable. I liked every last bottle of my 02 petillants. But they did lose fizz.
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I had a similar experience. My last bottle of the 2002, opened about six months ago, was very close to still wine.
 
So, in addition to loss of freshness I see a subsidiary issue of loss of sparkle, a closure issue certainly. Can we reasonably guess the first issue is also related to the closure?
 
originally posted by Jeff Grossman:
So, in addition to loss of freshness I see a subsidiary issue of loss of sparkle, a closure issue certainly. Can we reasonably guess the first issue is also related to the closure?
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I can't answer that question, but can say that the fizzless bottle was not oxidized, prematurely or otherwise.
 
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