Robert - wish thing is as simple as that. There is a differnt way of looking at it. Why not - ![[stirthepothal.gif]](/uploads/db3686/original/2X/f/f40faec63ca1018898a40805efbf9f0066a3d205.gif "[stirthepothal.gif]"){kind=small}
There are many reasons for buying. I gave you an example : there is a huge difference between the bourgonge blanc 2009 by D. Mortet and 2008 ( in that the 2009 is ackward ). I bought mutiple bs of 2008; but I also bought a few bs ( but mind you just a few bs ) of 2009 to see how it will evolve after confirming with tasting the wine myself that indeed the 2009 was ackward.
Jim,
There are a number of young red Burgundies with a hint of fizz, eg. 09 Fourrier, 08 DRC and etc. While I don’t like it, I was told that this will dissipate with cellaring. I do certainly not doubt Michael and totally respect his palate. Perhaps CDPs kept in less than ideal condition can be more susceptible to secondary fermentation, a la Bob Parker and his 98 Capos?
I have not tasted the 07 Rayas and so have no opinion on it. The Rayas vineyard, however, was not prized for producing “riper” wines in marginal vintages. Rayas, like other CdP’s from northern vineyards traditionally leaned toward a more refined, floral style. I have no doubt riper vintages affect that style. But it won’t make a Rayas riper than CdPs from the same vintage and other vineyards.
People should also attend to the discussion of secondary fermentation in the original tasting note before generalizing about liking or not liking 07s. That might well be a feature of that bottle, of a given batch of the wine, larger or smaller, due to shipping treatment, of any numbers of other things.
In addition to Jonathan: Rayas is actually a “cooler” site in CdP, with a slightly Northern orientation and surrounded partially by woods, moreover lacking the usual big stones in the vineyards (that reflect the heat of the day during the night). So no real reason why a riper vintage should yield riper wines atypical for the vintage - just the opposite. On the other hand the very low yields can emphasize fruit concentration …
I’m pretty sure he won’t remember .
Rayas is the only 07 I own due to the vintage.
Châteauneuf-du-Pape Rayas rouge 2007 : 18,5/20 – 2 september 2016
Choc répété avec un Rayas éblouissant, dans un style chatoyant assez monumental rappelant celui de Jacques Reynaud (ainsi qu’un vintage de Taylor). Un vin qui ne souffre guère du réchauffement dans le verre (et qui sera sans surprise, meilleur le lendemain). Ira très loin (comme le 1995 ?).
After having two great bottles, I had a similar experience as Michael.
Posted from CellarTracker
According to my Reynaud merchant, Emmanuel Reynaud recommends opening every bottle from Rayas down to the Vin de Pays 3 days in advance if possible. I’ve had some fizzy bottles as well (not of this wine, of other Reynaud wines), but the fizz usually goes away already after 24 hours open.
No accounting for personal preferences, but fizzy CdP is flawed IMO. I didn’t taste this bottle, but hard to imagine it being worthy of even 70 points.
Maybe it needs a Mollydooker Shake or a Musk Morcellation?
It the bottle has gone through secondary fermentation, no turning back. If tasted blind in a big horizontal, I would have just jot down, flawed and moved on.
I never had noticeable fizz in a bottle of Rayas and there was no fizz in the tremendous massive 2007 I describe above (Jacques Reynaud’s style ?).
By the way, Rayas is not a “nature” wine.
I agree with Emmanuel Reynaud and the wine was better the day after, and still great even if a little bit hot after 30 minutes in the glass.
Rayas proves to be very resistant and that was not true for the solar 1999 Quintarelli Valpolicella served beside.
Yes, but the fizz doesn’t have to be due to a secondary fermentation. It could be residual CO² from fermentation that was not removed through racking.
This is why I wrote that Rayas is not a “nature” wine.
Fizz may be “normal” in this kind of wine (Gramenon, Allemand, Barral, …).
That is why I said if. Having said that this particular bottle was excessively fizzy.
Michael… I’ve had great bottles of 2007 Rayas. I wish I had more than a few bottles to pop a cork and check in on it.
Being a wine maker, is it possible for some bottles to have a secondary fermentation while other bottles are as expected ?
Jeff,
The answer to your question is yes. Variable transportation and storage conditions will lead to variable bottles.
My guess is that the bottles that have been stored at the winery itself might be in better shape than those that have come across the pond and then shipped from there.
But this is just a guess, my friend.
Larry,
My samples came from the same batch, FWIW.
This is simply one of those situations where bottle variation cannot necessarily be explained easily. Even with what I stated above, there are going to be examples of bottles from the same case exhibiting variable amounts of activity. Not only do you have to deal with the variability of storage, but also the variability of bottling unfiltered and the possibility of some bottles having slightly more bacterial matter in them than others.
I think its more likely a bottling issue as they would bottle each foudre separately, one foudre had not completed its sugar and with a low sulphur add, we are off to the party, their was alway speculation with in France as why the 2007 was released so late.
Wow Opening a bottle 3 days before drinking, maybe the single stupidest thing I have ever heard regard consuming a wine.
I double decant all my younger wines with a menu decanter,
https://www.amazon.com/Menu-4680069-Winebreather-Carafe/dp/B0035WSJQW
these are a brilliant piece of kit, as they help the wine to full open up quickly
I am all a bit lost on Rayas, 1995 at Marea last October was sublime and even Jacques last vintage 1996 was recently an excellent drink, I have not had a spellbinding Rayas since Jacques passing and I have tried most.
Last week I opened 12 bottles of Giacosa from my cellar, spanning Barolo and Barbaresco from 1996 through 2004, both white and red labels with one token white label Falleto from 2007, sadly it proved that the emperor had left the building.
I think this is exactly what has happened here, but then again what would I know…I struggle with a number of wines that continue to get extremely high praise.
MT
Michael, can you clarify this. Are you saying all the Giacosas were disappointing, or just the bottles post 2007, which would mirror my experience.