I just opened an '09 Folliard Morgon CdP after reading some positive notes on some other '09’s. Dense, almost sappy red fruit abound, but the distinct tire-rubber aroma is hard for me to ignore. It partially blew off after almost two hours, but still dominates the profile. I didn’t have a copper penny or silver spoon to see if they’d help. I found similar aromas in the last '10 Lapierre I opened months back. I’m thinking hydrogen sulfide.
Hydrogen sulfide is rotten eggs, and would blow off quickly.
Sounds more like mercaptans.
PHickner
noticed the same thing in many bottles of Foillard’s '11 CdP (and liked it, at that concentration). Just bought a bottle of the 2012 vintage of the same today — will report back soon, as it’s earmarked for immediate consumption.
Per another thread tonight, one person’s reduction might be another’s minerality.
PHickner
Folliard has tons of reduction. Its from the reductive winemaking style to keep in co2 and thus decrease the so2 needed (at least in their eyes). It blows off with lots of air. I usually give Folliard an all day slow ox. You’ll find it Jura reds and Thevenet Bojos too.
Definitely not mercaptians which smell more like onions and burnt rubber.
mercaptans in tonights '11 Metras.