Just opened another 2022 Pataille Bourgogne…didn’t wanna drink the entire thing, so I decanted half the bottle into a 375ml sealer bottle. Watched for five minutes as the damned stuff bubbled over like soda pop!!! This is just ridiculous!!! 
Can’t upload videos (why is that anyway?!!) so I took a screen grab that shows the fizz…trust me, it was VERY bubbly !!!
How does it smell? Taste? Is this secondary fermentation or something else?
Cheers
My bottle of this was extremely bretty. I returned my case
It smells fine and it tastes like fizzy fukkin Pinot !!! Typical Pataille natty flawed winemaking !!!
My wife just said, “If I wanted to drink Champagne, I would’a asked for fukkin Champagne!” 
I like his other 2022s a good bit more. Longeroies and Chapitre are both lovely to me, in a particularly acidic, energetic style
I’ve opened a couple of ‘22 Village Marsannay’s that were mildly ‘effervescent’…but NOTHING like this! I wish I could post the video……it’s straight up soda-like
post it on YouTube THEN post the link here…
No brett…just tons of fermentation! I’ve been decanting all of the ‘22 Marsannay’s which lets the fuzz blow off, but this is frankly insane. I’ve had the half bottle sitting for over 45 minutes now and it’s still bubbling away
Give it the ol’ shake-a-roo?
Great idea! Look down…….
VIDEO HERE……
Ok that’s interesting. I have a few bottles of the Marsannay but haven’t opened any yet. Now I’m curious
Holy smokes!
You can say “fuckin’” now. No work around needed.
(I’d be pissed too)
In my experience with fizzy red wines (not Sylvain specifically), even once the CO2 works out from shaking, decanting, waiting or some combo, the wine is usually not quite right. Often a metallic type flavor.
Possibilities:
Refermentation. Seems unlikely with a dry red wine. It would smell somewhat of raisins were this the case.
Unfinished ML now finishing. This would also seem unlikely but who knows if folks check their malice before bottling? It can be that fizzy for sure.
CO2. If they bottled shortly after ML finished but didn’t sparge out the CO2 before bottling it can be this fizzy. It can blow corks out.
Some really nasty bacterial issue. Streptococcus in higher pH wines can cause fizziness that is unrelenting. There are likely other things. Thankfully I don’t know about them.
That would be the short and most likely candidate list. I would guess it’s number 3 or maybe number 2. Trapped CO2 in a wine bottle can be exceptionally powerful.
Frankly I’m over trying to figure out what causes this kinda shit. All I know for sure is I’m DONE with Pataille and any other producers that embrace natural winemaking. And that is just fukkin sad, cuz even though I’ve seen a tiny bit of this kinda thing over the years, I’ve loved his wines…but if his flawed natural winemaking techniques mean I’m gonna lose thousands of dollars, I’m out!
Natural wines can all kiss my Canuck ass!!!
Yowza! That is unacceptable. If that bottle was mine, I’d be emailing the winemaker the video along with a message politely expressing my disappointment at having spent my money on it. I’d close by asking if they are o.k. with bottles like that ending-up in consumer’s hands.
Trust me…if I had Pataille’s email, that video would have already gone out……
