Because everyone else was doing it

Keith Levenberg

Keith Levenberg
2004 Drouhin Musigny
Good, but no doubt about it this has that prickly stemmy green thing going on. Sappy and grippy, rich enough to smooth out some of that bitter green, but there was still enough of it to rob this of any Musigny personality IMO.

2004 Clos des Lambrays
Better, way, way better than the Musigny. Graceful and classy. I didn't get any greenie meanies here at all, more of a spicy woodsiness, though Maureen thought it smelled kind of herbal (okay, weedy) (okay, like weed). Less gloss, more matte here, but full and fleshy with a very finessed texture.

2004 Truchot Clos de la Roche
Best of all, no contest really. These were poured blind but there was no point because you can nail the Truchot just from a quick whiff. Just a touch of barnyard on the initial decant but in the glass it's all stony earth and mature Burgundy savoriness, nothing primary left in here obviously, but with an almost juicy freshness just the same. This is much fuller and heavier than the 1er crus from Truchot this vintage but it's all personality, satisfying not just for the house style like the 1ers are but as a very expressive Clos de la Roche.

2005 Marechal Bourgogne Cuvee Gravel
Ringer. I thought this might be funny to toss in and see if the bottom of the hierarchy from '05 ends up besting the top of the hierarchy from '04. Didn't really work out that way; whatever you want to say about the '04 vintage, those were wines already and this is still kind of tutti frutti (reminded Cristi of Beaujolais, which makes sense). It got a bit more grippy and, well, gravelly in the glass but the '04s were clearly more serious and engaging.
 
Thanks, useful notes. I was tinkering with the idea of getting some 05 Gravels. Now not so sure, though part of their charm is their easy accessibility.
 
originally posted by Keith Levenberg:
No idea, but it sounds at least as plausible as all the other theories.

Is it? It seems anecdotal to me. Is there any known mechanism? Prof Lipton?
 
originally posted by VLM:
originally posted by Keith Levenberg:
No idea, but it sounds at least as plausible as all the other theories.

Is it? It seems anecdotal to me. Is there any known mechanism? Prof Lipton?

Here. H. axyridis, the harlequin ladybird beetle is known to exude isopropyl methoxypyrazine as a chemical defense agent. Methoxypyrazines are known to impart the green element to Cab Franc and Sauv. Blanc, so it sounds like the likely culprit.

Mark Lipton
 
originally posted by MLipton:
originally posted by VLM:
originally posted by Keith Levenberg:
No idea, but it sounds at least as plausible as all the other theories.

Is it? It seems anecdotal to me. Is there any known mechanism? Prof Lipton?

Here. H. axyridis, the harlequin ladybird beetle is known to exude isopropyl methoxypyrazine as a chemical defense agent. Methoxypyrazines are known to impart the green element to Cab Franc and Sauv. Blanc, so it sounds like the likely culprit.

Mark Lipton

So, they gets squished and it comes out? How does it go into solution? At what concentration does it need to be?
 
originally posted by VLM:
originally posted by MLipton:
originally posted by VLM:
originally posted by Keith Levenberg:
No idea, but it sounds at least as plausible as all the other theories.

Is it? It seems anecdotal to me. Is there any known mechanism? Prof Lipton?

Here. H. axyridis, the harlequin ladybird beetle is known to exude isopropyl methoxypyrazine as a chemical defense agent. Methoxypyrazines are known to impart the green element to Cab Franc and Sauv. Blanc, so it sounds like the likely culprit.

Mark Lipton

So, they gets squished and it comes out? How does it go into solution? At what concentration does it need to be?

Presumably, if the bugs are in the crush, the chemicals are incorporated into the must and extracted into the wine during fermentation. Wikipedia says that it can be detected in concentrations as low as 2 ng/L, but I have no idea how much is in any one bug.

Mark Lipton
 
originally posted by MLipton:
originally posted by VLM:
originally posted by MLipton:
originally posted by VLM:
originally posted by Keith Levenberg:
No idea, but it sounds at least as plausible as all the other theories.

Is it? It seems anecdotal to me. Is there any known mechanism? Prof Lipton?

Here. H. axyridis, the harlequin ladybird beetle is known to exude isopropyl methoxypyrazine as a chemical defense agent. Methoxypyrazines are known to impart the green element to Cab Franc and Sauv. Blanc, so it sounds like the likely culprit.

Mark Lipton

So, they gets squished and it comes out? How does it go into solution? At what concentration does it need to be?

Presumably, if the bugs are in the crush, the chemicals are incorporated into the must and extracted into the wine during fermentation. Wikipedia says that it can be detected in concentrations as low as 2 ng/L, but I have no idea how much is in any one bug.

Mark Lipton

Estimates are 200-400 beetles/ton (http://www.vitis-vea.de/admin/volltext/w1 07 643.pdf) and 0.27 beetles/cluster (http://www.ajevonline.org/content/58/4/518.short)
 
originally posted by Keith Levenberg:
Because everyone else was doing it
2004 Truchot Clos de la Roche
Best of all, no contest really. These were poured blind but there was no point because you can nail the Truchot just from a quick whiff. Just a touch of barnyard on the initial decant but in the glass it's all stony earth and mature Burgundy savoriness, nothing primary left in here obviously, but with an almost juicy freshness just the same. This is much fuller and heavier than the 1er crus from Truchot this vintage but it's all personality, satisfying not just for the house style like the 1ers are but as a very expressive Clos de la Roche.

Yep. In a different class from other 2004s I have had. And, the Clos de la Roche is to me the best of the bunch.

Frankly, the 2003s are getting to be there also. Tasted like 2003s when first released; now starting to taste like Truchots.
 
originally posted by VLM:
Pretty please post your CT note for Texier C-R on WB.
Rat bastard, I was going to pad my stash. There was plenty at Chambers yesterday, but I wasn't expecting a run on the market.
 
originally posted by slaton:
originally posted by VLM:
Pretty please post your CT note for Texier C-R on WB.
Rat bastard, I was going to pad my stash. There was plenty at Chambers yesterday, but I wasn't expecting a run on the market.

Only two when I got there.
 
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