TN: Downton Abbey makes me want to drink

2007 Clisson from 3L was delightful. It may have been an illusion, but it actually seemed like the color became a bit more clear with air. However, the wine was more advanced than I would have thought having tasted it as a young wine. It was definitely about done with the fruit stage of its life but still delicious even if it wasn't as delicious as it was as a young wine and what I thought it would be today. NB: the cork came out very easily and had that bluish tint to it that SFJoe and I had talked about being indicators of an oxidation situation.

2009 Clisson from 3L was delicious and still fruity and creamy over top of its mineral spine. I've had oxidation seeming 750s and will open some over the holiday as well as my last magnum of 2007.
 
originally posted by VLM:
2007 Clisson from 3L was delightful...

2009 Clisson from 3L was delicious...
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Question: What do you do with 6 liters of wine?
Answer: You drink them!

How much belt-untightening went on after such a drowning in one sitting?
 
originally posted by MarkS:
originally posted by VLM:
2007 Clisson from 3L was delightful...

2009 Clisson from 3L was delicious...
Click to expand...

Question: What do you do with 6 liters of wine?
Answer: You drink them!

How much belt-untightening went on after such a drowning in one sitting?
Click to expand...

There were 14-17 of us depending on the time of the evening from 2PM until 10PM, so it went gradually, then quickly.
 
originally posted by Ian Fitzsimmons:
So ... how do you handle a 3-liter bottle in that setting: pour individual glasses, decant and pour ... firehose attachment?
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Individual glasses, we weren't seated. Everyone was grazing.
 
originally posted by Larry Stein:
Any thoughts on '10 Clisson? Somehow, I have a single bottle in the cellar.
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I opened one tonight, and my advice is to go for it. It's totally open for business and a great rendition of Clisson, totally justifying the Grand Cru designation that I bestowed upon it when touting it to my wife (and a great accompaniment to pan-roasted Alaskan halibut). It has a texture that sets it apart, but the flavor profile is undeniably Muscadet. For my tastes, it won't get any better than it is now (hear that, VLM?)

Mark Lipton
 
originally posted by VLM:
originally posted by Ian Fitzsimmons:
FWIW, my '09 Clisson smoothed and became deeper/more interesting over a couple of days after opening. I'm putting the '07 Clisson and '09 Briords in the bull pen.

What are thoughts on the '12 Clisson? I drank half a bottle a few months ago, which my wife had opened, and I thought would be too young for my preferences, but it was positively dreamy.
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I love the 2012 and have been drinking it out of 750 and 1.5L without a second thought. I keep all of it at the house now, so it won't make old bones, I'm afraid.
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A very recent bottle of 2012 Clisson was quite good, but I don't think this wine will make old bones. In fact I'm going to guess there will be some oxidation soon. So be it. If you prefer minerality over weight the Quatre 2010 or Briords 2014 is your wine right now. The Clisson was a bit like a GC Chablis where some of the mineral character is subsumed by the sheer weight of the thing.
 
originally posted by Ian Fitzsimmons:
I opened an 09 Clisson on Saturday, and it was fine, though less exiciting than I might have hoped. I'd be inclined to think it was in a quiet phase, its highlights temporarily in repose, but who knows? One datum.

I'll rummage around for another 07 soon; my last was in May, and I wrote this note in CT:

"Much more interesting than the last bottle, so perhaps coming through the other side of an awkward or shut-down period. Different from its youthful self, the wine now shows more depth, complexity, and saline pungency, which I'm beginning to read as a signature of well-made, well-aged Muscadet."

Another datum.
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I finally found my 07 Clisson and broached a bottle this evening. Very nice, no oxidation to my palate; smooth and integrated, light minerality. Seemes to be improving with air, with acidity becoming more prominent. Will check out the other half of the bottle in a day or two.

What does Marc Ollivier tell folks about aging his wines, Clisson in particular?
 
originally posted by mark e:
[...] The Clisson was a bit like a GC Chablis where some of the mineral character is subsumed by the sheer weight of the thing.
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This was my take, too, although I normally think the Muscadet-Chablis comparisons are overdone.
 
originally posted by Ian Fitzsimmons:
originally posted by mark e:
[...] The Clisson was a bit like a GC Chablis where some of the mineral character is subsumed by the sheer weight of the thing.
Click to expand...

This was my take, too, although I normally think the Muscadet-Chablis comparisons are overdone.
Click to expand...

Agreed on overdoing the comparison. Oddly I never have before. And given that the flavors are radically different, perhaps there is little reason to do so. But it is a "big" Clisson in 2012, as Clissons go.
 
We had two bottles of 2012 Clisson last night between 6 people. One was lighter-framed and more mineral, as good a bottle as I've had, the other weightier and somewhat closed up.
 
originally posted by mark e:
originally posted by VLM:
originally posted by Ian Fitzsimmons:
FWIW, my '09 Clisson smoothed and became deeper/more interesting over a couple of days after opening. I'm putting the '07 Clisson and '09 Briords in the bull pen.

What are thoughts on the '12 Clisson? I drank half a bottle a few months ago, which my wife had opened, and I thought would be too young for my preferences, but it was positively dreamy.
Click to expand...

I love the 2012 and have been drinking it out of 750 and 1.5L without a second thought. I keep all of it at the house now, so it won't make old bones, I'm afraid.
Click to expand...

A very recent bottle of 2012 Clisson was quite good, but I don't think this wine will make old bones. In fact I'm going to guess there will be some oxidation soon. So be it. If you prefer minerality over weight the Quattre 2010 or Briords 2014 is your wine right now. The Clisson was a bit like a GC Chablis where some of the mineral character is subsumed by the sheer weight of the thing.
Click to expand...

That's exactly my impression of the 2012 Clisson, GC Chablis weight not really comparable to the Briords.

I find the 2010 Quatre maybe a bit softer than you do. I plan on drinking it with abandon.
 
originally posted by MLipton:
originally posted by Larry Stein:
Any thoughts on '10 Clisson? Somehow, I have a single bottle in the cellar.
Click to expand...

I opened one tonight, and my advice is to go for it. It's totally open for business and a great rendition of Clisson, totally justifying the Grand Cru designation that I bestowed upon it when touting it to my wife (and a great accompaniment to pan-roasted Alaskan halibut). It has a texture that sets it apart, but the flavor profile is undeniably Muscadet. For my tastes, it won't get any better than it is now (hear that, VLM?)

Mark Lipton
Click to expand...

I hear you, Prof., loud and clear. Roger that.
 
originally posted by VLM:
originally posted by mark e:
originally posted by VLM:
originally posted by Ian Fitzsimmons:
FWIW, my '09 Clisson smoothed and became deeper/more interesting over a couple of days after opening. I'm putting the '07 Clisson and '09 Briords in the bull pen.

What are thoughts on the '12 Clisson? I drank half a bottle a few months ago, which my wife had opened, and I thought would be too young for my preferences, but it was positively dreamy.
Click to expand...

I love the 2012 and have been drinking it out of 750 and 1.5L without a second thought. I keep all of it at the house now, so it won't make old bones, I'm afraid.
Click to expand...

A very recent bottle of 2012 Clisson was quite good, but I don't think this wine will make old bones. In fact I'm going to guess there will be some oxidation soon. So be it. If you prefer minerality over weight the Quatre 2010 or Briords 2014 is your wine right now. The Clisson was a bit like a GC Chablis where some of the mineral character is subsumed by the sheer weight of the thing.
Click to expand...

That's exactly my impression of the 2012 Clisson, GC Chablis weight not really comparable to the Briords.

I find the 2010 Quatre maybe a bit softer than you do. I plan on drinking it with abandon.
Click to expand...

I agree with you. It is a bit softer but extremely enjoyable right now. The 2012 Clisson was showing much more mineral character on day 2 and I liked it quite a bit more then, so I will probably just decant it for the time being. I will definitely wait on the Clisson mags.
 
originally posted by Kay Bixler:
originally posted by Ian Fitzsimmons:
I've heard repeatedly on the radio about this recent study that showed college students administering electric shocks to themselves, in order to alleviate the boredom of being alone for any length of time.
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We used to just smoke pot, but whatever.
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That really brightened my day, Kay. Thanks.

I used to think all I needed was enough for a few J's, and the stereo. Then I found out about wine, and I learned that I needed a job. It's been all downhill from there.
 
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