More '04 Burg

originally posted by maureen:
originally posted by .sasha:

Maureen, how are you getting along with 04 Chevillon and Roumier?

(Note: I probably should not have put the two in the same sentence, as Roumier's 04s may simply be particularly stubborn while a couple of Chevillons - not the "top three" - did show a bit of cheech and chong early on.)
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Sasha, I have not any roumier or chevillon. Keith won't open any for me!
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He's being kind.
 
I've loved every bottle of 04 red Burgundy that I have opened, in part because many became instantly affordable or down right cheap thanks to the vintage reputation. The Truchot Sentiers mentioned above. Barthod Les Cras, several Hudelots, Cehvillon Chaignots. I have yet to try the Drouhin Musigny but have it reserved for a yet to be determined special occasion.
 
Pierre Damoy Clos de Beze 2004 was not green, but did have a granular kind of tannin that could be subset of 04-itis. Or not.
 
There are some stunningly attractive wines from this vintage. I have had a few horrors too, mostly from Barthod and Chevillon.I'm pretty sure the condition in those cases is not permanent.
 
As with Brett, I think that there is a great disparity in the sensitivity to "green" flavors in wine. I suspect that you, Tom, or Keith, were you to taste an'04 Burgundy side-by-side with me. would be far more likely to call it out as green than I would. As with all such judgements, there is no right and wrong, just differing perceptions of the same raw material.

Mark Lipton
 
Oh, there is definitely a sensitivity disparity, but I have to think I'm among the least sensitive. I loved this vintage when it came out and was probably the very last person to be saying, "Green? What the hell are all you people talking about?" But, WHAM!, when it hit me, it hit me. And as I mentioned above, I think there is a bottle-to-bottle disparity as well. I have had bottles of the same wine behave either beautifully or ugly-green.
 
With both '04 and '11, I wonder if tasters who never met a Loire red are more susceptible.
 
originally posted by Cliff:
originally posted by .sasha:
With both '04 and '11, I wonder if tasters who never met a Loire red are more susceptible.
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Exactly
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I don't have enough 11s for drinking *today*, and the Loire connection definitely plays a part in this.

Bourgogne, village, and certain 1er, that is.
 
I've said it many times before but as we get a bit closer to the wines starting to mature(only another 8 years or so, I guess)it's worth repeating that I don't recognise the 'green' descriptor at all. What there is in affected bottles is a kind of grotesque chemical soapy taste. At its worst it is foul, though not widespread, and I am sensitive to it.Of course we do tend to find what we are looking for when it comes to wine.
 
originally posted by Tom Blach:
I've said it many times before but as we get a bit closer to the wines starting to mature(only another 8 years or so, I guess)it's worth repeating that I don't recognise the 'green' descriptor at all. What there is in affected bottles is a kind of grotesque chemical soapy taste. At its worst it is foul, though not widespread, and I am sensitive to it.Of course we do tend to find what we are looking for when it comes to wine.
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I haven't gotten a chemical soap taste but an early browning (in terms of literal color), more herbal, Loire-ish note, which I wouldn't call "green"; but I can see why people would do so.
 
Sometimes, it is a green like asparagus or flower stems. Other times, it's more grossly chemical, smelling like bug spray or something like that.
 
Ew, glad to have missed those. My sample size is small, I've been happy even with the herbal ones I've had.
 
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