TN: 2018 Daniel Bouland Morgon Les Délys - Too Ripe

[Robert.A.Jr.]

IMHO, the 2016 and 2017 versions of this cuvee was one of the wines of the vintages. While I have not had that many 2018s yet, this cuvee is too ripe. It’s not bad. It’s actually superficially tasty. But not classic, and just teeters over the edge. Low acid. Lacking energy and verve. Drink on the cooler side. Pass at $40 retail.

[m. ristev]

welcome to 18 and 19

[IlkkaL]

Bill Nanson has just declared 2018 a great vintage for Beaujolais. I am skeptical as hell personally but I guess I am going to need to buy a chosen few with ideally lower alcohol (13 and below) to see.

[billnanson]

[EDIT] I took the time to re-read what I wrote in my report - and in the 2018 Beaujolais report I never once said 'it's a great vintage' only in a blog post alerting readers that the report was online did I say an 'an often, great vintage' But I also said:
"Occasional wines required rebooting with cultured yeasts, and a few probably retain a gram, or four, of residual sugar. These are still impressive wines with your first sip – but they quickly become fatiguing – it’s possible that you won’t finish your glass. Sweetness in 2018 is not always just ripe fruit…"
I loved Daniel's Delys in previous vintages, wholeheartedly recommending it - but in 2018 I didn't choose either of the two Delys (Foudre 9 or old vines 8) as 'must buys...' but thought the latter had much potential despite being a little tight 6 weeks ago.
There are indeed many areas where I experienced greatness, and they are in the report.

[William Kelley]

IMHO, the 2016 and 2017 versions of this cuvee was one of the wines of the vintages. While I have not had that many 2018s yet, this cuvee is too ripe. It’s not bad. It’s actually superficially tasty. But not classic, and just teeters over the edge. Low acid. Lacking energy and verve. Drink on the cooler side. Pass at $40 retail.

I liked this better than you when I tasted it at the winery last year, and for what it's worth, Daniel actually prefers it to his 2017. I have some bottles in the cellar so might open one tonight to see how it's evolving. Of course, it is definitely one of the richer, more powerful wines of the vintage. For the totally opposite end of the spectrum, try Guy Breton's 2018s.

[IlkkaL]

[EDIT] I took the time to re-read what I wrote in my report - and in the 2018 Beaujolais report I never once said 'it's a great vintage' only in a blog post alerting readers that the report was online did I say an 'an often, great vintage' But I also said:
"Occasional wines required rebooting with cultured yeasts, and a few probably retain a gram, or four, of residual sugar. These are still impressive wines with your first sip – but they quickly become fatiguing – it’s possible that you won’t finish your glass. Sweetness in 2018 is not always just ripe fruit…"
I loved Daniel's Delys in previous vintages, wholeheartedly recommending it - but in 2018 I didn't choose either of the two Delys (Foudre 9 or old vines 8) as 'must buys...' but thought the latter had much potential despite being a little tight 6 weeks ago.
There are indeed many areas where I experienced greatness, and they are in the report.

My bad about the inaccurate quote, apologies. There was indeed the word "often" in front of it.

[Robert.A.Jr.]

IMHO, the 2016 and 2017 versions of this cuvee was one of the wines of the vintages. While I have not had that many 2018s yet, this cuvee is too ripe. It’s not bad. It’s actually superficially tasty. But not classic, and just teeters over the edge. Low acid. Lacking energy and verve. Drink on the cooler side. Pass at $40 retail.

I liked this better than you when I tasted it at the winery last year, and for what it's worth, Daniel actually prefers it to his 2017. I have some bottles in the cellar so might open one tonight to see how it's evolving. Of course, it is definitely one of the richer, more powerful wines of the vintage. For the totally opposite end of the spectrum, try Guy Breton's 2018s.

I have to admit being bummed, especially since I generally like this cuvee and Bouland wines very much. I saved 1/4 of the bottle to check back the next night (tonight). My wife like this wine very much, but she prefers sweeter reds. She generally thinks I have odd taste in wine, lol. Think, Chinon.

I’ll grab some Breton. Still need to try Thivin, my perennial fave.

[Fred Bower]

I *believe* I tried one of these a couple of months ago, but can't certify that it wasn't the '17. Whichever I tried, it was slurpable. Very user friendly for a Morgon, but I have found the Foudre 9 works for me from the back of the truck until it is gone.

Cheers,
fred

[Robert.A.Jr.]

I would put this is in the user friendly, slurpable realm. Not a Vin du Gard as one might normally expect with this more pricey cuvee.

[David_K]

IMHO, the 2016 and 2017 versions of this cuvee was one of the wines of the vintages. While I have not had that many 2018s yet, this cuvee is too ripe. It’s not bad. It’s actually superficially tasty. But not classic, and just teeters over the edge. Low acid. Lacking energy and verve. Drink on the cooler side. Pass at $40 retail.

I liked this better than you when I tasted it at the winery last year, and for what it's worth, Daniel actually prefers it to his 2017. I have some bottles in the cellar so might open one tonight to see how it's evolving. Of course, it is definitely one of the richer, more powerful wines of the vintage. For the totally opposite end of the spectrum, try Guy Breton's 2018s.

William, how does the Delys compare to the other wines in the Bouland range in 2018, like Corcelette? I am still on the lookout for some of these.

[John Morris]

IMHO, the 2016 and 2017 versions of this cuvee was one of the wines of the vintages. While I have not had that many 2018s yet, this cuvee is too ripe. It’s not bad. It’s actually superficially tasty. But not classic, and just teeters over the edge. Low acid. Lacking energy and verve. Drink on the cooler side. Pass at $40 retail.

I liked this better than you when I tasted it at the winery last year, and for what it's worth, Daniel actually prefers it to his 2017. I have some bottles in the cellar so might open one tonight to see how it's evolving. Of course, it is definitely one of the richer, more powerful wines of the vintage. For the totally opposite end of the spectrum, try Guy Breton's 2018s.

Your problem, William, is that you weren’t blessed with the palate of a yak, like Robert.

[William Kelley]

I *believe* I tried one of these a couple of months ago, but can't certify that it wasn't the '17. Whichever I tried, it was slurpable. Very user friendly for a Morgon, but I have found the Foudre 9 works for me from the back of the truck until it is gone.

Cheers,
fred

He is now distinguishing cuvées by soil type and lieu dit rather than foudre number so you are back to square one!

[William Kelley]

William, how does the Delys compare to the other wines in the Bouland range in 2018, like Corcelette? I am still on the lookout for some of these.

It's the deepest, richest, most muscular cuvée, and it's sometimes more like a young Cornas than a typical Morgon. The vines are extremely old, behind Daniel's new house.

[William Kelley]

I would put this is in the user friendly, slurpable realm. Not a Vin du Gard as one might normally expect with this more pricey cuvee.

It took me about 15 minutes to dig out a bottle from under numerous other cases that I had stacked on top of it, but I found it. Will try tomorrow night alongside Foillard's 2018 CdP and Métras' 2018 Fleurie. May even make a video of it since I can't leave the house. But my intuition is that, since the wine didn't appear to be overripe, this is simply puppy fat that will dissipate with some bottle age. The fact that the tannins are suppler than they were in the 2017 likely emphasizes the fruit at this stage. And 2018 is simply a very fruit-driven vintage, so that may just not be for you. Anyway, I'll report back tomorrow!

[Robert.A.Jr.]

Second night, no bueno. Fat and hot. Got dumped.

This vintage of Bouland’s flagship cuvee is just not working for me.

[Travis Fantz]

I like his wines and have a few bottles. I usually like my Bojo with 8-10 years. I just shifted these down in the cellar. I think I will filter them back up and make them a second bottle during a bbq. Robert, this doesn’t sound promising.

[Nathan Smyth]

The 2018 Coudert Roillette normale [which I believe received an yuge score from Tanzer] is very sauve & debonair for the first couple of days, but then it goes skanky on Day 3.

The 2018 Brun L'Ancien is angular & awkward & disjointed for the first few days, but then all the components finally integrate and it becomes a big sweet fruit bomb which refuses to oxidize.

Neither bares any resemblance whatsoever to what Dressner gamay once tasted like [but they're both very impressive, each in its own way].

[billnanson]

Who waits for day three?
Alain Coudert and Laurent Martray were the ones who hit it out of the park for me in 2018...

[joz€f p1nxten]

Who waits for day three?
Alain Coudert and Laurent Martray were the ones who hit it out of the park for me in 2018...

I visited both Coudert and Bouland last year on a burgundy trip - bought both based on tasting there (more or less same amount). My recollection was that Coudert was much more approachable (delicate?) than Bouland. Need to try again!

[William Kelley]

The 2018 Coudert Roillette normale [which I believe received an yuge score from Tanzer] is very sauve & debonair for the first couple of days, but then it goes skanky on Day 3.

I think that was me, actually! But Steve handed over Beaujolais to Josh Reynolds (who I think also liked the wine) a while ago in any case.

[Robert.A.Jr.]

I have not yet tried the Roilette, it’s been a yearly buy for me since the 2007 vintage, but 2018 flew off the shelves. Big props from the Uber-critics like William and also some key posters for this region, like Jayson Cohen.

[Fred Bower]

I *believe* I tried one of these a couple of months ago, but can't certify that it wasn't the '17. Whichever I tried, it was slurpable. Very user friendly for a Morgon, but I have found the Foudre 9 works for me from the back of the truck until it is gone.

Cheers,
fred

He is now distinguishing cuvées by soil type and lieu dit rather than foudre number so you are back to square one!

So is the Corcelette Foudre 7 the only wine that has ever had the Foudre sub-designation?

I pay attention sometimes. I buy across the range, so have some of all of the wines that come into my market. I have yet to be disappointed grabbing one over the other as a result of my limited focus on the differences between them.

Cheers,
fred

[Brad Kane]

I loved it, but I typically prefer riper to leaner Gamay. That said, I think there's plenty of structure there. You just need to wait for the baby fat fruit to subside. See '97 white Loire wines for that.

[Richard T r i m p i]

Second night, no bueno. Fat and hot. Got dumped.
This vintage of Bouland’s flagship cuvee is just not working for me.

Appreciate the heads up. Bummer. Hot Beaujolais is the last thing I'm interested in. The 25% tariff continues to sting. My buying has shifted to Italy for value (< $30) and "daily drinkers" unless there's a sale. $35+, it's OR Pinot for me. Avoid 2015 and 2018 unless you taste them before buying....check.

RT

[Jayson Cohen]

I have not yet tried the Roilette, it’s been a yearly buy for me since the 2007 vintage, but 2018 flew off the shelves. Big props from the Uber-critics like William and also some key posters for this region, like Jayson Cohen.

Honored. Undeserving.

Also I was touting ‘17 Griffe although for an ‘18 (not a fan) Cuvee Tardive is decent. I would back buy ‘05 Tardive or open one if you have it. In a great place right now.

[Robert.A.Jr.]

Sorry Jayson, had my vintages confused. I have 2017 Tardive but have not yet grabbed the Griffe. Need to do that, I have all vintages since the 09 inception.

[William Kelley]

So is the Corcelette Foudre 7 the only wine that has ever had the Foudre sub-designation?

I pay attention sometimes. I buy across the range, so have some of all of the wines that come into my market. I have yet to be disappointed grabbing one over the other as a result of my limited focus on the differences between them.

Cheers,
fred

No, a bunch of them did, but apparently his importers complained it was a nightmare so now (from 2018 on) he does lieu-dit and soil type on the label. Which I agree is the best solution.

[William Kelley]

Just about to open the bottle so the moment of truth arrives. But, Robert, can you confirm you opened the "Vieilles Vignes de 1926"? Because in 2018, Daniel also made a young vine Delys bottling which is labeled as merely Delys.

[William Kelley]

Okay, so I have the 1926 vines cuvée of Delys in front of me in the glass. Lots of blackberries, cherries and plums on the nose, which is pretty primary and fruit-driven. Full-bodied, ample and succulent on the palate, with quite a lot of powdery and cuvée-typical tannin that asserts itself on the back end. Serious concentration and plenty of flesh, and though it's more immediate and front loaded than it sometimes is it hasn't lost its identity in the process. One does feel a touch of alcoholic warmth but that's simply the vintage talking, and this bottle certainly has what one would call "correct" acids: I can't imagine the pH is more than 3.50.

I opened a Foillard Côte du Py and Métrais Moulin-à-Vent alongside and I made a short video tasting them and talking about the 2018 Beaujolais vintage which I'll put on Instagram at some point I guess. As is typically the case, the Foillard and Métras are less rich and muscular than the Delys, with a bit less alcohol, and they are both very pretty wines. There's a very subtle hint of brett to the Métras, so I wonder how that will show in the USA as opposed to in my cellar in Beaune (I picked up the bottles myself in the Beaujolais and drove them back with the AC ramped up last summer).

I just looked back at what I wrote about the vintage last year and thus far I don't see any need to amend it:

The 2018 vintage in the Beaujolais was characterized by a rainy spring and a warm, sunny summer, and it has produced an abundant crop of supple, fruit-driven wines with below-average acidities. Pleasure-bent, round and expressive, these are wines that will give a great deal of immediate pleasure. Readers might want to think of 2018 as a suppler, more open-knit and less concentrated version of the 2011 vintage, though that analogy is far from perfect, and 2018 generally doesn’t hit the highs attained in 2011. Many producers observed that they had never seen such high alcoholic degrees from such generous yields. Indeed, the vines’ heavy burden of grapes, by retarding ripening, may have saved the vintage from the stylistic extremes of years such as 2015 and 2003 that combined below-average yields with warm, dry summers. If the 2018s have a defect, it is that they are somewhat facile: These are wines that are generally long on jammy but succulent fruit, yet they are somewhat short on the aromatic complexity and mouthwatering tang that many Beaujolais followers prize. In short, this is a very good vintage for the Beaujolais, but talk of a “historic” or “legendary” vintage—terms bandied around at harvest time—is clearly misplaced.

[Robert.A.Jr.]

Just about to open the bottle so the moment of truth arrives. But, Robert, can you confirm you opened the "Vieilles Vignes de 1926"? Because in 2018, Daniel also made a young vine Delys bottling which is labeled as merely Delys.

Here it is....

[Robert.A.Jr.]

Thanks, Williams. As all, your notes and comments are sensational. Would love to see that video linked here for all of us if that does not violate any TWA rules.

I've always said I have a country palate - Craig G calls it a yak palate - so frankly, readers should follow William for guidance. Heck, I prefer William's notes over mine, lol. Our views totally paralleled on the most excellent 2017, and Bouland in general in the 2016 and 2017 vintages. This really is one of my fave producers in Beaujolais, this cuvee in 2018 obviously struck a raw chord with me, confirmed on the second day. Bummed, as I generally love it, and for Bojo, it ain't cheap.

You did get me all excited with the hint of brett in the Metras . . . .

[IlkkaL]

these are wines that will give a great deal of immediate pleasure.

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

On another note just bought my first bottle of 2018 Bojo: Régnié "Les Châtillons" from a newcomer called Aurélie Crozet. According to the retailer only 12.5% ABV, will report.

[William Kelley]

these are wines that will give a great deal of immediate pleasure.

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

On another note just bought my first bottle of 2018 Bojo: Régnié "Les Châtillons" from a newcomer called Aurélie Crozet. According to the retailer only 12.5% ABV, will report.

Well, I am writing for TWA remember

More seriously, Gamay in Beaujolais has clearly always been something of a chameleon, and can veer towards Rhône Grenache or Burgundy Pinot depending on the vintage. My preference is for the latter, but recent vintages are delivering more and more of the former, and they can be very delicious in that stylistic register.

Just noticed that the Foillard CdP is labeled as fully 14.5%. All I can say is that it's nicely integrated for that much octane. But it definitely makes the wine more fatiguing once you get 300ml into the bottle.

[jason stein]

Discussing 2018 beyond Bouland, I had a Lapierre Juliénas recently that I found disappointing. It was ripe and dark, without the acidity to match the fruit, leaving the wine flabby. The label said 13.5% abv but I wouldn't be surprised if it were higher.

[Jared Wagner]

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

I always find myself nodding my head yes every time I read something you write. I think we might be spirit brothers from far away lands! Hope you don't mind, but I've always wanted a Finnish best friend!

[Robert.A.Jr.]

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

I always find myself nodding my head yes every time I read something you write. I think we might be spirit brothers from far away lands! Hope you don't mind, but I've always wanted a Finnish best friend!

I claim Otto, then!

[joz€f p1nxten]

I am having the exact same wine in front of me, ie the 2018 Daniel Bouland Morgon Les Délys (VV).

If I take William's note: "lots of blackberries, cherries and plums on the nose, which is pretty primary and fruit-driven. Full-bodied, ample and succulent on the palate, with quite a lot of powdery and cuvée-typical tannin that asserts itself on the back end. Serious concentration and plenty of flesh, and though it's more immediate and front loaded than it sometimes is it hasn't lost its identity in the process. One does feel a touch of alcoholic warmth but that's simply the vintage talking, and this bottle certainly has what one would call "correct" acids: I can't imagine the pH is more than 3.50."

I'd say it's a bit more dark fruited than "cherries" on the nose to my palate, but definitely "plenty of flesh" and "corrects acids". I am surprised how fresh the wine is, mainly due to acid backbone for such a dense wine. I personally don't get alcoholic warmth. My wife just tasted a bit and exclaimed: "wow this is good", so that works for me.

After about 30 minutes in the glass, it seems to gain some weight and makes it a bit more monolithic. Will reward cellar time.

[Otto Forsberg]

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

I always find myself nodding my head yes every time I read something you write. I think we might be spirit brothers from far away lands! Hope you don't mind, but I've always wanted a Finnish best friend!

I claim Otto, then!

Woo! Fine by me.

Let me grab some nice, funky Cab Franc to celebrate this.

[John Morris]

I just looked back at what I wrote about the vintage last year and thus far I don't see any need to amend it:

The 2018 vintage in the Beaujolais was characterized by a rainy spring and a warm, sunny summer, and it has produced an abundant crop of supple, fruit-driven wines with below-average acidities. Pleasure-bent, round and expressive, these are wines that will give a great deal of immediate pleasure. Readers might want to think of 2018 as a suppler, more open-knit and less concentrated version of the 2011 vintage, though that analogy is far from perfect, and 2018 generally doesn’t hit the highs attained in 2011. Many producers observed that they had never seen such high alcoholic degrees from such generous yields. Indeed, the vines’ heavy burden of grapes, by retarding ripening, may have saved the vintage from the stylistic extremes of years such as 2015 and 2003 that combined below-average yields with warm, dry summers. If the 2018s have a defect, it is that they are somewhat facile: These are wines that are generally long on jammy but succulent fruit, yet they are somewhat short on the aromatic complexity and mouthwatering tang that many Beaujolais followers prize. In short, this is a very good vintage for the Beaujolais, but talk of a “historic” or “legendary” vintage—terms bandied around at harvest time—is clearly misplaced.

What a vivid, informative and elegantly written overview!

[IlkkaL]

Well, I am writing for TWA remember

More seriously, Gamay in Beaujolais has clearly always been something of a chameleon, and can veer towards Rhône Grenache or Burgundy Pinot depending on the vintage. My preference is for the latter, but recent vintages are delivering more and more of the former, and they can be very delicious in that stylistic register.

Just noticed that the Foillard CdP is labeled as fully 14.5%. All I can say is that it's nicely integrated for that much octane. But it definitely makes the wine more fatiguing once you get 300ml into the bottle.

Touché I think you make a really good point regarding the stylistic leanings towards the Rhône and Burgundy, although before 2015 I mostly felt (either rightly or not) that these differences were terroir driven rather than vintage driven. Just saw the rather rare Lapierre Cuvée Camille this week online and was about to buy the only remaining bottle until I noticed that it too stated 14.5% ABV. I loved this cuvée in the 2016 vintage but am pretty sure that the ABV then was no more than 13%, likely less. I just could not pull the trigger.

[IlkkaL]

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

I always find myself nodding my head yes every time I read something you write. I think we might be spirit brothers from far away lands! Hope you don't mind, but I've always wanted a Finnish best friend!

You've got it, let's become great friends

[William Kelley]

Touché I think you make a really good point regarding the stylistic leanings towards the Rhône and Burgundy, although before 2015 I mostly felt (either rightly or not) that these differences were terroir driven rather than vintage driven. Just saw the rather rare Lapierre Cuvée Camille this week online and was about to buy the only remaining bottle until I noticed that it too stated 14.5% ABV. I loved this cuvée in the 2016 vintage but am pretty sure that the ABV then was no more than 13%, likely less. I just could not pull the trigger.

I, too, would love to see a Beaujolais vintage that was not defined by elevated ripeness or complicated by hail, but it has really been a while at this stage...

The really interesting thing will be to see how these riper, more muscular vintages age. Some of the best old Beaujolais I have had has been from the very ripe years. In hope of replicating those experiences, I try to forget a bit of Bouland, Coudert and Desvignes in the cellar.

[Jared Wagner]

What if one's idea of pleasure in the context of Beaujolais equals high acidity, moderate alcohol and overwhelming freshness?

I always find myself nodding my head yes every time I read something you write. I think we might be spirit brothers from far away lands! Hope you don't mind, but I've always wanted a Finnish best friend!

You've got it, let's become great friends

That is fantastic! We recently became friends on Cellartracker so it seems to be destiny

[Joe Chanley]

Great video by William

https://www.instagram.com/tv/B-UCb3zJFk ... 2j57mlu876

[Fred Bower]

So, rummaging around boxes waiting proper dispositioning and I found my stash of 2018 Bouland. That leads me to conclude that the Delys I mentioned was a 2017, which is on the rack. To get with the times, I pulled one of the 2018 Delys (Vignes Plantee en 1926) and had at it last night. It came across as much more juicy and simple than past vintages. It was a nice wine, but knowing what this cuvee can taste like, I guess I'd feature a different vintage if I were trying to convert somebody.

Cheers,
fred

[JT Ng]

Tasted both the 2018 Delys and Delys VV in the cellar last year and both were drastically different. Former elegant and approachable now whereas the latter deep, dark, tannic with much more dry extract. One for drinking now and one for drinking later!

[brigcampbell]

Touché I think you make a really good point regarding the stylistic leanings towards the Rhône and Burgundy, although before 2015 I mostly felt (either rightly or not) that these differences were terroir driven rather than vintage driven. Just saw the rather rare Lapierre Cuvée Camille this week online and was about to buy the only remaining bottle until I noticed that it too stated 14.5% ABV. I loved this cuvée in the 2016 vintage but am pretty sure that the ABV then was no more than 13%, likely less. I just could not pull the trigger.

I, too, would love to see a Beaujolais vintage that was not defined by elevated ripeness or complicated by hail, but it has really been a while at this stage...

The really interesting thing will be to see how these riper, more muscular vintages age. Some of the best old Beaujolais I have had has been from the very ripe years. In hope of replicating those experiences, I try to forget a bit of Bouland, Coudert and Desvignes in the cellar.

William, really solid commentary throughout this topic. Excellent.

[Rich Brown]

Touché I think you make a really good point regarding the stylistic leanings towards the Rhône and Burgundy, although before 2015 I mostly felt (either rightly or not) that these differences were terroir driven rather than vintage driven. Just saw the rather rare Lapierre Cuvée Camille this week online and was about to buy the only remaining bottle until I noticed that it too stated 14.5% ABV. I loved this cuvée in the 2016 vintage but am pretty sure that the ABV then was no more than 13%, likely less. I just could not pull the trigger.

I, too, would love to see a Beaujolais vintage that was not defined by elevated ripeness or complicated by hail, but it has really been a while at this stage...

The really interesting thing will be to see how these riper, more muscular vintages age. Some of the best old Beaujolais I have had has been from the very ripe years. In hope of replicating those experiences, I try to forget a bit of Bouland, Coudert and Desvignes in the cellar.

William, really solid commentary throughout this topic. Excellent.

Totally agree - Just a pleasure to read! And please keep your videos coming William - really enjoying those and appreciate the education!

[Robert.A.Jr.]

+1

I mean really, what else does the Oxford scholar have to do, quarantined away in this 16th century French country manor, underground cellar and grotto stocked with DRC, Clos Vouget, Roulot and all those other fancy things rich people drink.....

Bring on the videos! Of wine, of course. Needed to make that clarification in this era.

[William Kelley]

You guys really are too kind. I must say, I get much gentler handling here than the majority of wine writers...

Did a video on Cédric Bouchard the other day, and before that the Mâconnais. Any other subjects of interest? Top communal Burgundies and the hierarchy of crus is one topic on the agenda, another is Santenay / Maranges / Chassagne Rouge (the honorary Côte Chalonnaise as far as the market is concerned). Want to do a few on how domaines evolve over time: thinking of Coche, Dugat-Py, Berthaut, Ramonet as I have some depth in my cellar to look at those over a few decades. And maybe one on how making wine informs how I write about it. Anyway, I'm very open to suggestions. As Robert observes, I'm stuck in Beaune in "confinement", and beyond tasting huge numbers of wine samples, I'm keen to make a virtue out of necessity.