One thing that is very clear is that you and I have entirely different preferences in wine. You apparently love the power and fruit of a young wine. I love the nuance and complexity of a mature wine. We will never agree, but that really is not important. You are entitled to your own preferences. But, for someone like the OP who is trying to learn, he should try both your preferred young wines and more mature wines and learn the answer for himself as to which he would prefer. You seek to deny him that frankly by discouraging him from trying wines he has not had before. Very sad.
And, please don’t use the canard that you are only responding to one of my posts. My posts on this thread are about responding to the questions the OP asked. It would be really stupid and redundant to me to have to repeat that each time I post and I am not going to do that just so that you can understand my posts
You are not going to find any grand Crus young or old from a top producer for $250, but there is a chance to buy one in the next tier down if you search carefully. And as for older wines, you should be able to find a Corton with age for around that. I just bought a Michel Gaunoux Corton Reynardes 2002, an excellent producer, and paid all in, less than $150.
The OP referenced studying burgundy’s top producers. Nowhere did he discuss mature wines. He asked for best value and what would be the best example of their style.
As I said earlier, the best choice in that price range from a top producer IMO would be Lignier’s MSD 1er VV, of which various vintages will be available for the price range the OP is asking for. 17 would be a great one to try that is likely drinking well.
Of course not, but it’s a much better wine than a village. Dujac.
If he’s trying to figure out what a top producer’s wine tastes like, he sure as hell won’t get it from a simple Morey.
I am not sure why you have to drag your Rousseau experiences into a thread where someone is asking for a $250 choice. In fact I can’t help feeling you have to drag Rousseau into most of your threads. If there was one about coffee cakes, I’m sure there would be a post from you discussing whether or not it works with Chambertin.
For most people, $250 for a bottle of wine is an insane amount of money, and we really should respect his pocketbook, not talk about your $3k bottles.
And for once, I agree with Howard; it is getting a little inane.
I was discussing this idea that some people have that mature wines are always preferred when people have the opportunity to drink them. If you haven’t noticed, I don’t drink all that often and a lot of the time, especially with mature wines, I drink Rousseau; I’ll have to do the math but they make up at least 1/3 of the wines I’ve had this year.
If you didn’t notice, I actually recommended a wine from a top producer that would be a better choice for the OP, and it wasn’t from Rousseau.
If you actually look at the thread, the point it derailed was post #25 and it wasn’t from me.
Well obviously those specific wines aren’t particularly inspiring; the op chose the lowest end wines from off vintages likely so they’re within their price range.
Going back to the OP, I don’t think any of the choices are going to give you much of an insight as to how a great grand cru from a top producer is going to taste.
A great example from a second tier producer might give you one, and I would add Chevillon premier crus to your list.
The whole idea of a mature versus young wines is merely a matter of taste. It is why it makes sense for the OP to taste a variety of vintages together to decide whether or not he has a taste for mature wines. Personally, I really don’t want to drink young Burgundy. Even the great ones don’t show full potential when drunk too young. My son and grandchildren (hopefully) will enjoy the baby Vogues I just purchased.
I understand others who find pleasure in younger wines, but I see little palate alignment between us. But that’s what makes wine fun.
Why is everyone using terms like “top producer” and speaking about “tiers” as if they were formally codified and universally agreed upon concepts.
Regardless, OP might have spared us lots of fun banter if the question had just been ‘which of these three bottles should I buy?’ The conversation might have stayed more focused on the initial three choices.
Obviously if you are trying to ‘study’ Burgundy, you need to keep drinking many bottles, and the choice of any one bottle is not all that important in the grand scheme of things.
Sure, one could argue lots of things. But this isn’t 1855 and that certainly wouldn’t be my approach. Prices reflect demand, production size, marketing buzz, producer ego, distributor connections, and lots of other factors beyond tiered quality.
Of course I’m not one to obsess over ‘tiers’ anyway, as it doesn’t seem very useful for understanding or enjoying wine. But we all have our own approach.
Acknowledging but ignoring the discussion above, within the narrow confines of the question, I’d go cathiard. However I don’t think dujac would be a bad choice, it just might show the vintage character more than the producer. (Not necessarily bad IMHO)
Caveat that I have not had these exact wines, but have enjoyed some ‘08 dujac and ‘19 Cathiard wines.
