TN: 2017 Briords

J

Jayson Cohen

Jayson Cohen
Just tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
 
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
 
originally posted by MarkS:
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
Click to expand...

Then it will taste like any other old Muscadet.
 
originally posted by VLM:
originally posted by MarkS:
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
Click to expand...

Then it will taste like any other old Muscadet.
Click to expand...

In other words, rich and sparkling like diamonds. I think good Muscadet needs at least 10 years aging before drinking.
 
originally posted by MarkS:
originally posted by VLM:
originally posted by MarkS:
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
Click to expand...

Then it will taste like any other old Muscadet.
Click to expand...

In other words, rich and sparkling like diamonds. I think good Muscadet needs at least 10 years aging before drinking.
Click to expand...

I'd say 10 months.
 
I usually go through at least a case of Briords before 10 months have elapsed from the date of its U.S. release. Sorry.

Of course, I then drink another case from between 10 months to 3 years after release.

Finally, I also try to put another case away for awhile.

When does it start to go bad? I've heard the 1928 Briords is just rounding into form the last few years.
 
originally posted by MarkS:
originally posted by VLM:
originally posted by MarkS:
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
Click to expand...

Then it will taste like any other old Muscadet.
Click to expand...

In other words, rich and sparkling like diamonds. I think good Muscadet needs at least 10 years aging before drinking.
Click to expand...

Just so.
 
pricing seems to have escalated more in this vintage than over the last few. or maybe i haven't been paying close enough attention.
 
originally posted by VLM:
originally posted by MarkS:
originally posted by VLM:
originally posted by MarkS:
originally posted by Jayson Cohen:
TN: 2017 BriordsJust tasted it quickly from a fresh bottle at MWC. Classic. In the context of recent vintages: slimmer than 2014; little less dense and concentrated than 2012. A wonderfully elegant and penetrating fresh and lemony and floral nose. Love the balance.
Click to expand...

So looking 20-years out....
Click to expand...

Then it will taste like any other old Muscadet.
Click to expand...

In other words, rich and sparkling like diamonds. I think good Muscadet needs at least 10 years aging before drinking.
Click to expand...

I'd say 10 months.
Click to expand...

Youze all crazy. 2 years, and not a year more.
 
The ‘17 Briords finally made its appearance here on the left coast, and I tried a bottle last night. I agree with Jason, it’s a fine vintage of the Briords. Plenty of cut but balanced by a nice amount of lemony fruit and seashore.

We also drank an outstanding 2013 Monnieres Saint Fiacre from Vincent Caille/Fay de Homme this week. Gneiss soil and aged 45 months on the lees in an underground cement tank lined with glass tiles. The lees aging gives the wine a little richness but it has a nice mineral streak and enough acidity. The Caille Monnieres is much more spherical compared to young granite grown Briords.
Grand Cru stuff, although I understand folks may prefer the liveliness of Muscadet that doesn’t see prolonged aging on the lees. I love both versions.
 
That is true Ian. The Caille wines are imported by Indie Wineries. I think they have folks on the east coast, probably NYC.
 
originally posted by Marc D:
The ‘17 Briords finally made its appearance here on the left coast, and I tried a bottle last night. I agree with Jason, it’s a fine vintage of the Briords. Plenty of cut but balanced by a nice amount of lemony fruit and seashore.
Click to expand...

'12 Briords last week was as good a bottle of Muscadet as I've had around similar wine age. This addresses a wider audience than one would think - while gaining an impressive texture that only time can deliver, it lost none of its appealing attributes of youth - granite cut or sea shell perfume - for those who prefer these things on the younger side. It's a bit like striking gold with a bottle of red burgundy that is sufficiently resolved but still shows a very distinctive terroir signature one gets from barrel. To top it all off, this has prodigious fruit sweetness for a Briords, but one that, if it isn't obvious by now, does not hinder transparency.
 
originally posted by Pavel Tchichikov:
originally posted by Marc D:
The ‘17 Briords finally made its appearance here on the left coast, and I tried a bottle last night. I agree with Jason, it’s a fine vintage of the Briords. Plenty of cut but balanced by a nice amount of lemony fruit and seashore.
Click to expand...

'12 Briords last week was as good a bottle of Muscadet as I've had around similar wine age. This addresses a wider audience than one would think - while gaining an impressive texture that only time can deliver, it lost none of its appealing attributes of youth - granite cut or sea shell perfume - for those who prefer these things on the younger side. It's a bit like striking gold with a bottle of red burgundy that is sufficiently resolved but still shows a very distinctive terroir signature one gets from barrel. To top it all off, this has prodigious fruit sweetness for a Briords, but one that, if it isn't obvious by now, does not hinder transparency.
Click to expand...

Thanks ! I’ll have to open one up soon.

Mark Lipton
 
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