Don’t forget about Timothee Stroebel…
If it’s on a restaurant list, can’t you send the bottle back? Mousiness is clearly a flaw, no?
For sure. And this restaurant would have taken it back in a nanosecond. It did seem to blow off. Hence why I was curious if others have experienced it. I think I have confirmed it was definitely mousey.
Yes. Don’t get into hyped expensive Jura wines if you are surprised it happens in this price ramge 
i recall a pinot based bubbly from c. dufour that was indeed on the mousey side. i can see anyone pushing ripeness levels and forgoing s02 running into some issues unless they are super meticulous. throw an off, old barrel in the mix and voila.
dunno if the wine was a lurquin, but to me those are some of the most over hyped champagnes i have tasted. no bottles i have had tried had any flaw other than being dilute though. i have heard feneuil had quite a few bottles with mouse so never tried one. never had any issue with leclapart.
mouse is a huge joke especially considering there are some rather expensive wines which tend to exhibit it regularly. i know of some who unfortunately earn their keep selling such bottles and tend to turn a blind eye towards the issue as well as justify the result as being a small price to pay for honest vineyard practices.
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Lol strange thing to state. You can do honest vineyard practices and still add a bit of sulfites if your wine is not stable enough
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I had a bottle of Prevost that showed this character.
Damn hipsters ruining good champagne…
…and other wine!
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It exists, and it’s extremely unpleasant. The bubbles carry the mouse flavor deep into the sinuses.
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If it blows off, it’s not mousiness. Air just makes mousiness even worse.
I haven’t had a bad bottle of Dufour, but I’ve had several that have been so wild in character I’ve wondered if they turn mousy if they were to leave open for some time. Haven’t had the curiosity to try out!
I’ve just had one Lurquin - before I’ve even heard of the producer - and it was (and still is) one of the best Coteaux Champenois wines I’ve tasted. Stunning stuff.
However, some other producers have struggled with mousiness in Coteaux Champenois wines. For example Bourgeois-Diaz and Jacques Lassaigne have made some badly mousy CCs.
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Selosse himself would say his wines are not “natural wines” since he rejects the label, but I know what you mean 
I’m not the most sensitive to mouse, but I’ve had it a few times. Not on 19 Prevost, which I’ve had a few times now.
I have been drinking natural wines for over 20 years and drink them regularly and this was definitely mouse. And I was dining with a winemaker who also thought it was a mouse. Yet interestingly I sent a glass over to another winemaker about 3 hours after opening and he did not detect it and he is super sensitive to mouse. As you know it is an endless discussion on whether wines with mouse can improve over time…
i actually am a huge fan of the dufour wines and can’t recall any recurring problems outside of an individual bottle. i am sure storage and transport plays quite some role in this as well. there are plenty of wines which are not affected when consumed close to the source. prieure roch comes to mind…
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Yes, but THP is something that can possibly be consumed for example by brett over years in bottle. Time is on the scale of years, not hours here. It’s a molecule that simply can’t disappear from a wine by letting it aerate over a few hours. That’s just not physically possible. There must be something else going on, like the winemaker not detecting it for some reason, or this fault just not being mousiness.
I’ve also had wines everybody else thought it was mousiness, but me and another friend (an importer of natural wines) vehemently disagreed. There was something off in the wine (slightly in that mousy nutty/grainy way), but us both were 100% certain it wasn’t mousiness even though most others at the tasting disagreed with us.
I’ve also had a few wines where a few people said it was mousy and I couldn’t detect any mousiness in the wine, no matter how hard I tried - even after the wine had been open for a few hours - and normally I’m the person who gets to judge whether a wine is mousy or not, since I’m pretty sensitive to the flaw. These people are some whose taste I trust, so I guess I had to trust they found mousiness in the wine, but to me, the wine was completely fine. I have no idea what was going on there.
I am working on an invention. It will be a strip you dip into a wine that tells you with 100% precision if a wine is corked or mousey…
I will be the bane of every sommelier in the land!
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natural and natty are very different things, thankfully.
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Perhaps my sarcasm reader is broken but if not this is a goode primer - The latest on mouse, the wine taint of our times – wineanorak.com
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Jamie Goode and board member @Eric_Texier are the two best sources of information on mouse that I have found.
Jamie is deep into the science and Eric combines the science with the realities of making and tasting natural wines for many years.
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Damn, I was hoping for a pic of a critter inside a bottle 
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Thank you for the info. i had never heard of the term.
Then, just this morning, like a coincidence of wine karma, i saw an ad from TWM for a PL Champagne that comes with a mouse in the bottle. Amazing!