TASTE: high acidity; lots of mineral, and also not wanting for fruit; some baking spice; 13% alc. not noticeable. Day 2: light jalapeno note new to the mix today. Overall, quite impressive.
Brian,
I’m guessing more of my cellar is Michel than most.
2020 is not a vintage I will buy from them. Sunburn is, I think, the culprit and that jalapeño note you spoke of is evidence.
Usually, MdT is golden from them but this vintage is the exception.
Others did better in ‘20 (given what I’ve tasted - which is not extensive) but it’s one of those rare fails for LM.
One man’s opinion . . .
Not a big fan of any 2020’s I’ve had yet. It’s a combination of flabbiness, and the odd herbal note (didn’t think of jalapeno, but a good description).
I appreciate the comments, gentlemen — thank you for chiming in.
Lucky for me, I guess, I’m one of those weirdos who actually enjoys a jalapeno aspect in some of my whites (most notably, Chardonnay and Sauvignon Blanc). I’ve always understood it to mean the grapes were on the underripe side, so I’m surprised to hear your sunburn comment, Jim — thank you for that tidbit — it kinda throws my previous understanding on its head.
Seems like I’m super tolerant to this or have a wildebeest palate. I’ve tried the Village, Séchets, MdT and Les Clos. Loved them all and I didn’t get any green on them. Yeah for deviant palates and/or high tolerance!
Actually, William Kelley explained on this board about sunburn and that it can produce green/asparagus scents and flavors in the finished wine. And in a warm year like 2020, it seems more likely that such flavors would come from sunburn rather than underripe grapes.
This board is quite a resource . . .
Fascinating. And I really mean that. Now knowing that – yes – I’d agree sunburn is the far more likely culprit than underripeness — I was pretty surprised when tasting to find what I had assumed to be characteristics of underrripe fruit, knowing the vintage’s reputation; I just figured Michel handled the vintage differently somehow … cool stuff. Love to learn!
