Tale of Two White Burgs

Last night I opened a couple of white burgs. Not because I wanted to do this but because one was oxidized.

2007 Boillot Corton Charlemagne - deep golden color. hazelnuts. the palate shows some complexity but there is a bitterness that just won’t go away. oxidized!

2010 Lamy St Aubin en Remilly - light golden color. amazing nose. fruit driven at this point. sparkling whiter fruit on the nose and palate. the palate shows incredible balance of acid to fruit. notes of salinity. VERY long finish. elegant. extraordinary!

The Lamy is what I expected. I did not however expect the Boillot to be in that kind of shape. I have had much better luck with my 2007 Bonneau du Martrays. As a side note, this was a US obtained bottle. I have a few bottles that I obtained from France . The provenance and shipping I know perfectly. Those have shown much better. Still don’t understand this.

Allow me to commiserate a little… A bottle of the 07 Boillot Corton Charlie opened last month was advanced, and while not undrinkable, quite a disappointing showing.

Had a magnum of 2007 Boillot Corton Charlemagne a couple years ago. Just stunning. That said, it just seems that these are meant to be consumed young, as there seems to be more issues with “bad bottles”. What has changed? Maybe less sulfur? It kills me when I open mags of 2002 Batard or Chevalier and they are shot…

I love Boillot, but I drink them mostly young. A 2011 Corton Charlemagne a few weeks ago was special, albeit young.

I still have some '05 and '07 (mostly 1er crus from Meursault) that have been hit or miss.

I echo the sentiments for underwhelming advanced Boillot Corton Charlie, from both '07 and '08, two electrified vintages that should be but puppies.
Boo.

I’ve had 2 bottles of oxidized Boillot '05 Montrachet in the past 8 months. Not from my cellar, but still unbelievably maddening!

I’ve always had good luck with Boillot (~6 bottles in recent memory), almost so that I thought he was one of the “good guys”
Have some '05s I guess I should check on.

In other news, that Lamy sounds great, Don!
Cheers.

That’s about par for white Burgundy - you opened $225 worth of wine to get to enjoy $70 worth of wine.

I had an 07 Louis Latour C-C a month ago or so and it was moderately oxidized. Let’s face it, 9 years from the vintage is too long to keep most White Burgs. Probably need to stay at 6-7 years or younger, and there’s still a decent number of premoxed wines even in that category.

Sigh. I’ve had great luck with H. Boillot but last night opened an '05 Meursault Genevrieres that was a bit advanced. Odd gold color, sherry nose … but still reasonably tasty and drinkable. Bummer. Chased it with a 2007 Rivers Marie Cabernet Sauvignon that sung like the rock solid beauty she usually is.

I’ve had a very very high rate of oxidization for Boillot wines (Henri and Jean) over 9 years old. None have been large formats, however. Any view on whether large formats are less susceptible to oxidization? I thought that logically they would be given difference in ratio of volume of wine to cork surface area.

2007 H Boillot Corton Charlemagne to be opened this weekend in New Orleans. Hope it is better than Don’s

I gave up on boillot after some terribly poxed 05 pm pucelles. I did give in and buy the cdlmouchere again in 2014 but will drink them young.

2007 H Boillot Corton Charlemagne Last night no oxidation young and vibrant wine

That is good news.