2011 Burgundy - Green Meanines 2.0?

[David_Bu3ker]

The 2006 Volnays I have had (Lafarge, d’Angerville, Jadot) have been fine.

[Rick_Dalia]

Of the relatively small sample size I’ve had of the '11’s I’ve not picked up the GM’s, but I’ve also not found much to compel me to buy. As others have stated, there are better bottles from '08-'10 that are readily available. I get the notion that every vintage has something unique to offer and maybe I’ll regret it a decade from now, but for me this vintage is a pass.

Interestingly, I thought I detected something of the '04 character in a '11 Bojo.

[paul_hanna]

@J. Galang

@JOHNM94

As prices for my favorite burg producers have increased over the last two years Ive switched to backfilling burgs and exploring new regions. Ive been getting tons of pleasure from Jura and Im trying to buy more domestic wines that Ive neglected in my burgundy mania.

Agree with 2006, I have had a number of 2006’s already and really liked them so far. A 2006 Fourrier GC village was absolutely lovely a year ago and so was a few other MSD village wines I had. As for 2007 though, I am a not as enthusiastic as the few I have opened have been disappointing.

Had maybe a hundred '06’s, they have all been fine, no issues at all with the vintage except that I didn’t buy enough!

'07’s are in general just plain bad, still surprised so many seem to like them…

[mdavis]

Some 2006s are affected with GMT.

I’m approaching 2011 with caution, given my heightened sensitivity to Pyrazine or whatever is in 2004s…

-mark

[billnanson]

To my taste, currently the 11s of both colours are modest but very pretty, they are exactly what burgundy is about - to the extent that judging a vintage simply by Rousseau or Dujac is equally not what burgundy is about. Yes, many, many reds have the P note, but usually on a subtle level - more or less than 04 at the same stage? On-balance I’d say a bit less, but I don’t know where they will end up - still they are lovely in my glass right now - as were many 04s for a very short number of months…

[T_Altmayer]

@Charlie Fu

@J. Galang

@Glenn L e v i n e

There was so much good stuff in 09 & 10 that 2011 became an easy pass.

+100

With prices of 2011 higher than 2009-2010, I am backfilling right now. Just bought some 2009 Domaine Chandon de Briailles Pernand-Vergelesses 1er Cru Ile des Vergelesses today.

i haven’t seen 11’s being more expensive than 2010’s for most producers

I don’t know, the most recent offering of '11 D’Angerville’s almost made me cry, it was so far off from what I paid just a few years ago.

[Richard_Malloy]

Have there been any indications that certain communes are affected - if, in fact, any truly are - as were Volnay, etc., back in '06?

Ok, I guess I’m really asking whether anyone’s tasted this in Dujac, Chandon de Briailles, Goisot, Lignier Michelot, or Dauvissat . . . cause, um, that’s what I"ve bought so far!

[Tom_Blach]

@Berry Crawford

@Tom Blach

It’s called a red herring judging by my recentish experiences of wines from Lafarge, D’angerville, Barthod and Roumier, though few of us can open enough to be sure.

My “red herring” do you mean that since you haven’t detected it you think the rest of us are imagining things?

@Tom Blach

though few of us can open enough to be sure.

I don’t know…I didn’t have to open very many to see that there was a clear pattern. At some point extrapolation makes sense when there are limited dollars to spend and other vintages for sale without that issue.

@Tom Blach

I suspect it’s just one of those eternal unnecessary panics we see with almost every Burgundy vintage on its path to maturity.

Ive seen you write before that you think rot flavors/aromas fall out with sediment eventually. It wouldn’t surprise me and I very much hope that is generally true. Still, if a wine is only drinkable at full tertiary maturity it is more limited than one that shows interesting facets at various phases of its development.

I don’t think the rest of you are imagining things, I have tasted what I think you are referring to myself in this and other vintages, but it’s not a question of rot flavours falling out with sediment, in my experience they are undetectable now. Of course, though, my sample is limited. Red Burgundies can show quite alarmingly on the way to maturity, it is as simple as that.

[CFu]

@Richard Malloy

Have there been any indications that certain communes are affected - if, in fact, any truly are - as were Volnay, etc., back in '06?

Ok, I guess I’m really asking whether anyone’s tasted this in Dujac, Chandon de Briailles, Goisot, Lignier Michelot, or Dauvissat . . . cause, um, that’s what I"ve bought so far!

I had a few 11 Dauvissat’s that while are a tad light, they are still tasty.

[Richard_Malloy]

I might have to pop a La Forest tonight!

[JOHNM94]

@Charlie Fu

@Richard Malloy

Have there been any indications that certain communes are affected - if, in fact, any truly are - as were Volnay, etc., back in '06?

Ok, I guess I’m really asking whether anyone’s tasted this in Dujac, Chandon de Briailles, Goisot, Lignier Michelot, or Dauvissat . . . cause, um, that’s what I"ve bought so far!

I had a few 11 Dauvissat’s that while are a tad light, they are still tasty.

Have tasted two bottles of this over the last few months…first was quite good (though very young). Another was a bit awkward. Such good stuff, though

[Rick_Dalia]

Ok. Strike what I said earlier. Finished the last half of the Bouchard P&F Volnay clos Chenes this eve. Yestarday it was tight and muted but the second half, having been poured into a 375 and refrigerated overnight, was just what I look for in burgundy. Pretty, floral, raspberry, brightness, tannin, medium finish. I’d buy more but, only a week into October, my monthly wine budget is shot.