Todd Abrams
Todd Abrams
Hung out with Jean-Francois Bourdy a few days ago. Cool dude. Definitely passionate about his wines and the Jura appellation in general. I had a chance to drink a 1952 Cotes du Jura rouge a couple of months ago and found it surprisingly complex and full of life. The fruit was all cherry leather and definitely marked by age but not knowing the vintage I never would have guessed it was a 60 year old wine. That same evening their 2010 Cotes du Jura rouge was consumed and, while it was clearly a well made wine, just wasn't all that generous. It's obvious why the back label calls for a three to four hour decant before drinking. At least you can attempt to capture some of the magic of a well-aged bottle.
Then yesterday, a 1947 Chateau Chalon vs. a 2005. The latter almost aggressively green, the former rich, round, nutty, aromatically complex.
If you've heard anything about Les Caves Jean Bourdy it is probably their extensive library collection of older wines. When you ask, Jean-Francois can't even tell you why the wines have such aging potential. Could be the humid cellar, the ambient yeasts, the high acidity, likely all these things and more. They just keep making wine the same way their ancestors did and they keep aging well.
Having a fair share of dried out Bordeaux from the 60s and 70s the past couple years it's fascinating to taste a wine that can develop as well as Bourdy's. At any rate, these experiences certainly have done nothing to curb my appetite for wine. Good wine.
And although I've already posted about Galant des Abbesses before it's worthwhile mentioning this unique wine again. If you can find a bottle you might be a hit at upcoming holiday gatherings.
Then yesterday, a 1947 Chateau Chalon vs. a 2005. The latter almost aggressively green, the former rich, round, nutty, aromatically complex.
If you've heard anything about Les Caves Jean Bourdy it is probably their extensive library collection of older wines. When you ask, Jean-Francois can't even tell you why the wines have such aging potential. Could be the humid cellar, the ambient yeasts, the high acidity, likely all these things and more. They just keep making wine the same way their ancestors did and they keep aging well.
Having a fair share of dried out Bordeaux from the 60s and 70s the past couple years it's fascinating to taste a wine that can develop as well as Bourdy's. At any rate, these experiences certainly have done nothing to curb my appetite for wine. Good wine.
And although I've already posted about Galant des Abbesses before it's worthwhile mentioning this unique wine again. If you can find a bottle you might be a hit at upcoming holiday gatherings.