Yeah there are a lot of people here who are trying to jump start burgundy knowledge which isn’t really possible, however, I think events will at least help you find some wines you like and can buy/follow.
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Sheepishly posting since I am supposed to be in dry January. In my defense, my daughter got sick (again) yesterday and threw up all over me. I had to cancel dinner plans with the wife, so we got carry out and I decided I deserved a glass of wine or 2.
I bought some of these after @mchang mentioned it a couple weeks ago and noted a coupon.
It needs some air if you are going to open - a couple hours slow ox as it was tight out of the gate. It has wonderful crushed strawberry fruit, earth and spice with some pretty floral elements framed with a touch of oak. Silky mouthfeel and rather elegant and medium bodied. A really nice value for a GC burg imho. Would be lovely with roasted game birds or duck. Definitely recommend. I’ve discovered you can do a lot worse at this price.
I understand Echezeaux can be a bit of minefield, due to its size but I’ve had some nice experiences with it recently.
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Glad you posted a note on this; we’re planning to open one later this week, I’ll make sure to give it plenty of air.
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Yeah, it’s better today. It was still good last night but I felt like I was fighting the bottle a bit if you know what I mean. It was basically a pop and pour since last-minute decision to open. Had a couple glasses with dinner and put the stopper in it.
Definitely interested to see what you think. I like this style.
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Yeah, the 07 gros were phenomenal, aromatically explosive. interested to see what these are like. Did you get any of the clos vougeot?
I did not but I’m tempted now. All the various Gros wines I’ve tried have been very much in my wheelhouse.
I think all the gros wines are underrated, mostly because there are so many different gros producers so it can be very confusing and many people lump them all together. I had sort of written off GF&S of late until we opened the 07 ech this last fall and it was stunning. We also had a nice Michel Gros Reas in October. I’ve also had a great experience with the 08 AF Gros Richebourg. So far, I haven’t had as much success with the Anne Gros wines, but I have quite a few so will continue to open them.
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This really needs to be a sticky somewhere whenever folks bang the drum about Broad Vintage Generalizations. Here is a quote from a very wise man who taught me a lot about wine via the wine Internet when I got started way back when:
I think I don’t share your assumption about vintages being just better or worse (I bang my multivariate drum again). Vintages are different. If you have to assign points to them, you get a linear scale, but that doesn’t capture the different utility of, say, 2006 vs. 2007 Puzelat romorantin. You would serve them with different food. Maybe at a different time of year. But you don’t have to call one “better” in an absolute sense and think that you mean it. 1928 is a better vintage of Leoville Poyferre than 1929 today, because the '29 is OTH. But probably for the first 40 years you would rather have had the '29. '05 is a “better” vintage in a bunch of Burgundy than '04, unless you want to drink the wines anytime soon. Similarly in Bourgeuil. The reverse in Muscadet.
Variation in character may not imply variation in quality, at least in regions where I drink a lot of wine. Quality isn’t univariate. And so on…
The variation is interesting and appeals to the geek in me. Sometimes it is qualitative to the point that the vintage was like '80 in Vouvray, and it’s really tough to drink. Or it’s like '02 in Vouvray and everything is bliss. But sometimes it’s just interesting to have an '03 Haut Lieu non-greffe demi-sec and think, gee, I don’t love this over the '02, but what an interesting animal to have to compare. Maybe '02 is “better,” fwiw. But maybe it’s nice to have a few '03s in the cellar too for the light they shed on the '02s (and the '80s).
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Totally agree with this, I try to do 3s/6s/12s when I can. I think that’s a great rule.
There’s a little tension for me in that as I’m drinking more Burgundy I’ve also got to buy a lot of single bottles to try out different producers, profiles, vintages, etc. But when I know I like something I’m trying to buy a case when I’m able.
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While wines differ even within vintages, I think you can make some generalizations that can be helpful regarding vintage properties, and experiences can often help with wine preparation and deciding what to open at any given time. I think this thread has been very helpful for that.
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Agreed, but I think people underestimate how multivariate wine is. People hyper-focus on vintage, but that is just one variable in a whole host of things that is going to affect the readiness of a wine.
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While that might be true, your other option is just blindly opening wine, which can be a very expensive proposition with burgundy, so it’s the best we have.
I agree you should take vintage properties into consideration when deciding when to open a wine, but it is no guarantee that it is going to be ready or not.
I know you know this, but I think, for some reason, a lot of other people don’t when they express shock a bottle did not show well when other people post different bottles from different producers from the same vintage that did show well.
Producer, winemaking style, terroir, and a whole host of other factors play a role in the readiness and quality of a wine, and it is not just reducible to vintage.
As I said earlier, I have >90% hit rate on wines I’ve opened, with the ones that weren’t completely in the zone being drinkable with air; there’s a lot of data out there that should give you more or less information to know where you stand.
That sounds a lot like Robert Callahan.
Not Robert, but part of that crew.
The good ol’ days.
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I was guessing dotster
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I had the 2016 Ech a few weeks ago and enjoyed it. Agree, the QPR is high.
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Boy I was hoping that I’d be able to post a third positive TN in a row of one of these Jadots that I’ve been buying at the local grocery store here in Lafayette, LA, but this one here is a total snoozer:
Despite Jasper Morris claim [about Les Boucherottes] “ “is a fruity expression of Beaune…Louis Jadot makes an excellent example, ascribing the lush quality of the wine to the depth of the clay soil” this stuff is neither fruity or lush. On both the nose and the palate it comes off as cheap one-note pinot noir, much like I could have bought at the same store from a dozen other producers (far away from Burgundy) for a quarter of the price. Really, nearly nothing Burgundian about it.
Is it that 2022 is a vintage that’s not ready to drink now the way the 2021 Jadot SLB that I had the other night was so (relatively) nice?
To the guys who so regularly drink four figure burgs, I’ll say this with a straight face — $76 down the drain.
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Jadot, especially beaune often needs a lot of time. 21 is a much more accessible vintage.