Thanksgiving wines

Opened yesterday: 2015 Stephane Magnien Faconnieres. *********** wall stained from spritzy wine eruption after first Mollydooker shake. But this actually had less CO2 than many producers these days - three shaking sessions were enough to kick it. Very nice wine otherwise.
 
originally posted by VLM:
originally posted by Pavel Tchichikov:
GuillemotSuch esteemed palates enjoying Guillemot, and calling them old-fashioned! Actually there is absolutely nothing wrong with liking their wines, unless your reference point is their pre-machine-harvested vintages (starting at around 2003) that are quite old-fashioned indeed, in an amazing way. Drinking the current stuff in that context is a little frustrating.
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Really? I didn't know anything about the rise of the machines. I've liked what I've had in the last few vintages but my opinion of the wines were formed in the period you describe. I don't think I said old fashioned, but I would describe them as linear, you old dog.
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My note was badly written. The rise of the machine(tm) dates to 2003 as far as I know, but the domaine has moved more and more in that direction recently. Pre-2003 stuff is what you really want to taste, but it may also be a gradual scale if one were lucky enough to put a vertical together.
 
originally posted by Keith Levenberg:
Opened yesterday: 2015 Stephane Magnien Faconnieres. *********** wall stained from spritzy wine eruption after first Mollydooker shake. But this actually had less CO2 than many producers these days - three shaking sessions were enough to kick it. Very nice wine otherwise.
Click to expand...

This was wonderful from barrel (in the summer of 2016). Contemplating opening the 2010 soon while fully recognizing that I may be wasting a bottle (although his wines are decidedly NOT cyclical, in light of the Camus-Bruchon discussion above).
 
Just opened a bottle of '10 Hudelot-Noellat Bourgogne. Cork was fine, no leakage. It's definitely ready to drink. Soft and not too exciting. Not showing signs of being advanced. It's Pinot Noir and that's about the best one can say for it. I only paid $10 so I'm ok with the result.

I drank a bottle of '10 Roche de Bellene Bourgogne VV recently. An entirely different beast. Still vibrant and young. Delicious. Definitely not touching another one for at least a year.
 
It's gotten better after 30 minutes of air. Bit more earth and structure. No way of knowing if the other 3 bottles will be like this one so time to drink up. Just for the hell of it, I'll probably leave one for 6 months or so down the road.
 
originally posted by Pavel Tchichikov:
originally posted by VLM:
originally posted by Pavel Tchichikov:
GuillemotSuch esteemed palates enjoying Guillemot, and calling them old-fashioned! Actually there is absolutely nothing wrong with liking their wines, unless your reference point is their pre-machine-harvested vintages (starting at around 2003) that are quite old-fashioned indeed, in an amazing way. Drinking the current stuff in that context is a little frustrating.
Click to expand...

Really? I didn't know anything about the rise of the machines. I've liked what I've had in the last few vintages but my opinion of the wines were formed in the period you describe. I don't think I said old fashioned, but I would describe them as linear, you old dog.
Click to expand...

My note was badly written. The rise of the machine(tm) dates to 2003 as far as I know, but the domaine has moved more and more in that direction recently. Pre-2003 stuff is what you really want to taste, but it may also be a gradual scale if one were lucky enough to put a vertical together.
Click to expand...

That sounds like a good plan, but I only have recent vintages and I don't think it's that easy to find on the secondary market.
 
originally posted by Pavel Tchichikov:
originally posted by Keith Levenberg:
Opened yesterday: 2015 Stephane Magnien Faconnieres. *********** wall stained from spritzy wine eruption after first Mollydooker shake. But this actually had less CO2 than many producers these days - three shaking sessions were enough to kick it. Very nice wine otherwise.
Click to expand...

This was wonderful from barrel (in the summer of 2016). Contemplating opening the 2010 soon while fully recognizing that I may be wasting a bottle (although his wines are decidedly NOT cyclical, in light of the Camus-Bruchon discussion above).
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Not cyclical is my favorite kind of Burgundy (sort of). That's the way I think about Mugneret-Gibourg, they evolve but not in the convulted manner of many Burgundies.
 
originally posted by VLM:
Not cyclical is my favorite kind of Burgundy (sort of). That's the way I think about Mugneret-Gibourg, they evolve but not in the convulted manner of many Burgundies.
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That list is a lot shorter that I'd like it to be: Mugneret-Gibourg, Rollin, S Magnien, Fred Esmonin, Giboulot. Truchot used to be on the list. Probably forgetting a couple but there can't be that many.

Not enough data on Barthod and Louis Boillot to judge one way or the other yet, but if I had to guess there is some function of Pi involved.
 
originally posted by Pavel Tchichikov:
originally posted by VLM:
Not cyclical is my favorite kind of Burgundy (sort of). That's the way I think about Mugneret-Gibourg, they evolve but not in the convulted manner of many Burgundies.
Click to expand...

That list is a lot shorter that I'd like it to be: Mugneret-Gibourg, Rollin, S Magnien, Fred Esmonin, Giboulot. Truchot used to be on the list. Probably forgetting a couple but there can't be that many.

Not enough data on Barthod and Louis Boillot to judge one way or the other yet, but if I had to guess there is some function of Pi involved.
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Tried half a dozen different Giboulots in the last few months, all from 2013/14/15, with rather mixed results. Though I have more respect for his transparency that most others'.
 
Hm, I don't know what you guys mean by "not cyclical," but I'm at a loss to think of anything that puts Gibourg, Rollin, Stephane Magnien, Frederic Esmonin, and Truchot in the same bucket other than that they're all burgundies.
 
originally posted by Keith Levenberg:
Hm, I don't know what you guys mean by "not cyclical," but I'm at a loss to think of anything that puts Gibourg, Rollin, Stephane Magnien, Frederic Esmonin, and Truchot in the same bucket other than that they're all burgundies.
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Keith, have you not experienced the bottle of Burgundy that is shut down hard 6 months, 1 year, 2 years after opening a bottle that was totally open and ready for business? I contrast that experience with my experience of e.g. Clos des Briords that never seems shut down at any point of its development.

Mark Lipton
 
originally posted by Keith Levenberg:
Hm, I don't know what you guys mean by "not cyclical," but I'm at a loss to think of anything that puts Gibourg, Rollin, Stephane Magnien, Frederic Esmonin, and Truchot in the same bucket other than that they're all burgundies.
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Recognizable as their own selves at any stage, no matter how open/closed. Maintaining a relative balance among tangible components that make them identifiable. None of this craziness that makes a perfectly delicious burg at the age of 8 suddenly go reductive for 2 years. Or suddenly feel like it's got an extra degree of alcohol, or taste like it had been chaptalized 2 degrees when it shuts down.
 
originally posted by Oswaldo Costa:
Tried half a dozen different Giboulots in the last few months, all from 2013/14/15, with rather mixed results. Though I have more respect for his transparency that most others'.
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Have not had a chance to try any of these yet, sorry to say. Still drinking the 2006-2011 range. Heavily. All great. One thing I have noticed - particularly with the whites - is that the difference between drinking them just after they've been moved and after 2-3 weeks of rest is night and day. And I don't mean in a way of an old wine with sediment; there is something more profound going on here. What it is, I have no idea - simply going by trial and error.
 
originally posted by Pavel Tchichikov:
originally posted by Oswaldo Costa:
Tried half a dozen different Giboulots in the last few months, all from 2013/14/15, with rather mixed results. Though I have more respect for his transparency that most others'.
Click to expand...

Have not had a chance to try any of these yet, sorry to say. Still drinking the 2006-2011 range. Heavily. All great. One thing I have noticed - particularly with the whites - is that the difference between drinking them just after they've been moved and after 2-3 weeks of rest is night and day. And I don't mean in a way of an old wine with sediment; there is something more profound going on here. What it is, I have no idea - simply going by trial and error.
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Shaken, not stirred?
 
originally posted by Pavel Tchichikov:
originally posted by Oswaldo Costa:
Tried half a dozen different Giboulots in the last few months, all from 2013/14/15, with rather mixed results. Though I have more respect for his transparency that most others'.
Click to expand...

Have not had a chance to try any of these yet, sorry to say. Still drinking the 2006-2011 range. Heavily. All great. One thing I have noticed - particularly with the whites - is that the difference between drinking them just after they've been moved and after 2-3 weeks of rest is night and day. And I don't mean in a way of an old wine with sediment; there is something more profound going on here. What it is, I have no idea - simply going by trial and error.
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Gtk, will see if I can find some older stuff. His interview in Between the Vines shows his approach to be at the high end of transparency & let-the-chips-fall-where-they-may scale, which is how I believe terroir (in the short definition) should be expressed. The only "false" (for me) note in his interview is that he's been increasing his SO2 doses at bottling because he found that his wines with a bit of bottle time had been evolving a little too quickly.
 
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