TN: 2015 Camus-Bruchon Savigny-Les-Beaune Les Pimentiers

J

Jayson Cohen

Jayson Cohen
Labeled VV. Village wine?! Folks you will like this. Roasted meats meld into forest floor, game birds, and forest berries and a bit of grandma’s chicken soup. But after an hour you will love the texture and how the wine can’t decide if it wants to age on ripe tannins or ripe acids expressed as a firm yet velvety berry coulis. The vintage in a beautiful little-ish package.

Buy.


AC58F4D9-AD01-4042-A297-396D1FF7BDF6.jpg
 
Love the vegetarian-friendly descriptors.

I have encountered roasted meats, game birds and chicken soup, so I have some rough notion of what these aromas mean. But the chicken soup one is not something I would think to connect with wine. Perhaps your grandmother made some very special seasoning choices in her soup; perhaps adding red Burgundy.

Regardless, sounds like a nice wine!
 
originally posted by Rahsaan:
Love the vegetarian-friendly descriptors.

I have encountered roasted meats, game birds and chicken soup, so I have some rough notion of what these aromas mean. But the chicken soup one is not something I would think to connect with wine. Perhaps your grandmother made some very special seasoning choices in her soup; perhaps adding red Burgundy.

Regardless, sounds like a nice wine!
Click to expand...

I have to admit that the chicken soup that appeared on the nose was unique and not expected, but clear.

Rahsaan, I assume you take wines that have meaty aromas as your opportunity to partake without partaking.
 
chicken stock is not an uncommon descriptor for premier cru chablis once its age starts to show after 7 years or so. not sure how much different chicken soup would be. maybe hints of carrots and celery?
 
originally posted by robert ames:
chicken stock is not an uncommon descriptor for premier cru chablis...
Click to expand...

That makes sense. And it connects with my own senses.

Will be on the look out for these meaty elements in my next Burgundies. Perhaps will also walk more slowly past meats in public to really take in the aromas.
 
originally posted by Rahsaan:
originally posted by robert ames:
chicken stock is not an uncommon descriptor for premier cru chablis...
Click to expand...

That makes sense. And it connects with my own senses.

Will be on the look out for these meaty elements in my next Burgundies. Perhaps will also walk more slowly past meats in public to really take in the aromas.
Click to expand...

"walk more slowly past meats in public" has an evocative ring to it, I'm sure many of us do it often; and one can always have Rhône with one's eggs instead of bacon.
 
originally posted by Jayson Cohen:
Rahsaan, I assume you take wines that have meaty aromas as your opportunity to partake without partaking.
Click to expand...

my ethical-vegetarian daughter was once presented with a glass 2010 Gevrey Drouhin for this very reason, and, after taking one whiff, ran for it screaming.
 
originally posted by Keith Levenberg:
yep, nothing non-disorderly about 2015 just because it's unambiguously great.
Click to expand...

You must have traversed '15 burgs in barrel at a different time from when I did, and got very lucky. Or I got unlucky.

I adore, collect, and consume many non-disorderly wines as well.
 
originally posted by Keith Levenberg:
yep, nothing non-disorderly about 2015 just because it's unambiguously great.
Click to expand...

I dunno. I generally steered away from it just as I did '05. The structural elements of the vintage suggested to me that, though they may be great wines in the making, they may not enter into their maturity (by which I mean that the tannins have softened to the extent that I find drinking them enjoyable) during my lifetime. I'm not Lou Kessler, but I'm not buying as many vin de gardes as I used to.

Mark Lipton
 
originally posted by MLipton:
originally posted by Keith Levenberg:
yep, nothing non-disorderly about 2015 just because it's unambiguously great.
Click to expand...

I dunno. I generally steered away from it just as I did '05. The structural elements of the vintage suggested to me that, though they may be great wines in the making, they may not enter into their maturity (by which I mean that the tannins have softened to the extent that I find drinking them enjoyable) during my lifetime. I'm not Lou Kessler, but I'm not buying as many vin de gardes as I used to.

Mark Lipton
Click to expand...

Ditto. And disorderlies usually prefer ambiguously poor vintages.
 
You must log in or register to reply here.
Back
Top