2022 Daniel Bouland Morgon Les Délys - France, Burgundy, Beaujolais, Morgon (4/29/2024)
Fairly dark garnet, medium body, opens with a distinct and peculiar note of peanut butter on the nose. Fades a bit with air, but each time I come back to the glass it’s still there. The palate shows signs of a more solar vintage, pleasant enough bright fruit, a hint of ripe sweetness, but I’m having trouble coaxing any obvious Beaujolais typicity out of this. Low on both T and A (tannins and acidity), there’s no tension or complexity to hold my interest. A drinkable wine, but one I would not reorder if I bought a glass for dinner. Bit of a disappointment.
Next day: the peanut butter note is gone, not sure what causes that, but it does seem "volatile", as in higher alcohol. There's a little more "beaujolais" here, though on the higher toned side, strawberry, raspberry, blueberry, and a little soft. Slightly better than yesterday, but still underwhelming. (88 points)
Maybe you should have added some jelly (jam) to give it a bit more fruit, Alan?
Hmm, not sure what that means. It is not lacking fruit, just that it’s already a bit of high toned strawberry jam, for my tastes. Needs a little more tension as well.
Come on, Alan don’t be an old man, that was a great joke! @Jeremy_Holmes. And by the way, I love me some peanut butter. Although I have never experienced peanut butter in a wine.
Damn, where’s the “went right over my head” emoji? I am so ashamed.
But what is that peanut butter aroma? Wife gets it a lot more often than I do, but this was distinct.
Should have known
Abstract
An investigation by using an aroma extract dilution analysis (AEDA) of the aroma concentrates made from freshly roasted in-shell peanuts and stored peanuts revealed a total of 43 key aroma compounds, including 8 newly identified compounds in peanuts. Among them, 2-isobutyl-3-methoxypyrazine, exhibiting an earthy note, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, exhibiting a caramel-like note, were detected with the highest flavor dilution (FD) factor of 4096 in the fresh peanuts, followed by 3,5-dimethyl-2-ethylpyrazine, exhibiting a nutty note, as having the next highest FD factor of 1024. A quantitative analysis of the key aroma compounds having high FD factors in the fresh peanuts and stored peanuts revealed that 2-methyl-3-furanthiol, 2-acetyl-1-pyrroline, 2-propionyl-1-pyrroline, and 3,5-dimethyl-2-vinylpyrazine significantly decreased during storage, while methyl 2-methyl-3-furyl disulfide, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and 2-methoxy-4-vinylphenol significantly increased. The sensory experiments revealed that the fresh peanuts presented strong roasty/meaty, popcorn-like, and nutty notes, as well as moderate spicy/burnt and caramel-like notes, whereas the stored peanuts presented significantly weak roasty/meaty and popcorn-like notes and a significantly strong spicy/burnt note. Based on the comparative AEDAs, the quantitative analysis, and the sensory analysis, it was concluded that the freshly roasted peanut aroma comprised the significant contributions of 2-methyl-3-furanthiol exhibiting a roasty/meaty note, and of 2-acetyl-1-pyrroline and 2-propionyl-1-pyrroline exhibiting a popcorn-like note, and the lesser contribution of 2-methoxy-4-vinylphenol exhibiting a spicy/burnt note. In particular, 2-methyl-3-furanthiol, which was only detected in the freshly roasted peanut aroma concentrate, might be an essential component describing the freshness of the roasted peanut aroma by its diffusive roasty/meaty note.
So interesting to read this. I recently had a very similar experience with a 2019 Jean Foillard Morgon Cote du Py. To me, it had a distinct peanut butter aroma. However, my wife got none of it. Didn’t get any of that aroma on day two. Never had that experience before.
This wine is so great in cooler vintages. Beaujolais ain’t what it used to be.
The 21 was a very different wine. I have some 17 that this guy @Robert.A.Jr convinced me to buy, but haven’t opened one yet.
Others might like this more than I did. It has some similarity to the Dutraive wines, with its higher pitched strawberry. I like those wines as well, but not so much in warmer vintages, when the sweetness is really enhanced, and they lose some tension I think they need to balance those higher tones.
This wine excels tremendously in classic years, but it’s a bit too much for me and riper years.
That’s most Beaujolais for me.