Decant Advice, 2006 jadot gevrey chambertin, petite chapelle

WINE TALK
1

I’d like to try this wine tonight after buying it recently.

But, I have no clue how much, or in what method, to decant it - or , if at all.

Guidance please.

2

When in doubt, I pour a glass, sniff, taste, then decide. Thereafter, if I decant, I check my glass every so often (by smell mostly) and serve from the decanter when I think it’s about right.

If it never comes around, I give it to my cook for her to cook with, or, if not at all acceptable, it gets dumped.

3

Any clue how long this wine may need LMD?

I want to have this at 630 PM CST, it’s 830 AM now…

I was thinking of opening it now, pouring off a taste and leaving it alone until about 300 and rechecking it.

4

I havent had any 2006 Jadot’s…but I would be worried about it closing down if it was decanted too early in the day…and IMHO I wouldnt decant it…I would open at 500-530…and then make a judgment call from there…Cornutt might have the best thoughts on this.

5

I wouldn’t hazard a guess, Chris. The only 06 Burgs I’ve tried were from barrel, and none of them were by Jadot. I’d only give specific advice if I actually tried the wine in question already. I wouldn’t put at risk your or anyone else’s bottle otherwise. I don’t like guessing and wouldn’t give advice not based on actual personal experience, nor do I heed any such advice given by others.

That said, leaving the bottle open and checking 6½ hours later would seem a bit risky to me. Then, again, I don’t have experience opening Burgs this young. Sorry I can’t be of more help.

6

Chris,

I can help you a little but it is basically just from my own experimentation.
Don’t take it as gospel.

The 06’s can show quite a bit of structure when they have been open for a while.
I would not do an extended decant with open top.

That being said, I think they need some O2 to really show on the nose.

Here is what I would do.

I would choose either to slow oxygenate the wine for about 4 to 5 hours. Open it. Pour an ounce or so. Taste it.

Jadots can be quite stern some time. If that is the case I would go to plan B.

Put the cork back in the wine and
double decant the wine right before dinner.
Pour it in your glass at dinner time to allow at least 20 to 30 minutes to maximum enjoyment.

I hope this helps.
It is always a crapshoot with this kind of thing.

This would be my approach.

7

Thank you for the guidance.

I chose a slow ox path.

At 9 AM I opened the bottle, poured out roughly 1" of wine into a tasting glass and set the bottle, uncorked, in a cool place.

I went back to the wine in the glass at noon. It had taken on weight so i corked the bottle, placed it in the fridge and left it there until 5 PM.

Pulled, let it warm up for 2 hours and poured the glasses and waited 30 minutes to seat for dinner.

Was very nice, open and structured. A nice glass of wine!

8

Nice job Chris.
I am glad you enjoyed it.

9

I paid 60 bucks for this at Costco.

Went to another costco today and it was on close out for 30 - I picked up another 4

:slight_smile:

10

Cheap bastard.

11

Easily worth 30

12

So is Sierra Carche…

13

Munch, cool it . . . you’re blowing all your Togni money!

14

Chris is developing some great Burgundy taste!
Good job.

15

[rofl.gif]

16