more premoxed chenin.

I assume you mean Bournais.
I loved the '05, but have not had it in years, so can't comment on the state of good bottles.
how dead?
FWIW, a bottle of 2005 Montlouis Brut was superb two weeks ago.
 
yes, Bournais. it tastes like bad applesauce.

i loved this wine on release and was just stunned last night when i opened it.

also, an 07 huet clos be bourg was shot the other night also.
 
Brutal.

I've been loving the vintage variation on the '11 and '10 Bournais recently, and only dreaming about how they might age because I don't have any room to keep them.
 
originally posted by Bill Lundstrom:
yes, Bournais. it tastes like bad applesauce.

i loved this wine on release and was just stunned last night when i opened it.

also, an 07 huet clos be bourg was shot the other night also.
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Ouch. Ouch.
 
originally posted by slaton:
Dirty barnacles. I have a bunch of 2005 Chidaine.

Better start pulling some corks. Any volunteers?
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It could be limited to the Bournais. I told Bill this elsewhere, but I found this particular wine to be pretty loose (and delicious) on release and didn't think it would make old bones. It wouldn't surprise me as an early OTH candidate.

The Clos Baudoin was similarly loose, but a bit less so.

I would imagine that vintages like 2008 and 2010 wouldn't have the same issues, but I haven't tasted the wines in a while and it could be a systemic problem.
 
My sampling of several vintages of Clos Baudoin from Chidaine indicates it will be quite a few years before it becomes seriously age-worthy again.
 
originally posted by Tristan Welles:
My sampling of several vintages of Clos Baudoin from Chidaine indicates it will be quite a few years before it becomes seriously age-worthy again.
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and your reason(s) for this observation?
 
originally posted by robert ames:
originally posted by Tristan Welles:
My sampling of several vintages of Clos Baudoin from Chidaine indicates it will be quite a few years before it becomes seriously age-worthy again.
Click to expand...

and your reason(s) for this observation?
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I'm not Tristan, but I used to taste Chidaine every year when he was with Dressner. The vineyard needed A LOT of work to get healthy and that takes a while. I found the wines to be "loose", for lack of a better word, especially when compared to wines that are meant for aging like Foreau and Huet. Personally, I don't think that wines that only have a short life-span are problematic and I think that Francois will eventually make one of the 2 or 3 best Vouvrays out of this plot if he isn't already.
 
originally posted by MarkS:
Not just a Burgundian problem anymore. Perhaps it is la Peste de Gaulle?
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Maybe la peste europeo: in the last year I've opened a pair of chicken-stock dark, bruised-appley Albariños (three-year-lees-aged 2009 Fefinañes "III Año"; may as well have been Tres Ano). And Rias Baixas is three quarters of a megameter from the Gallic border.

Others dead by oxidation: a 2009 Deiss, a NV Champagne.

All the mostly cheap mostly young Bourgogne, Macon, and Chablis bottles were dandy. Statistically I should probably stick with white Burg.
 
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