And the grey wax…skin contact Chardonnay.
keeping the jura-train going…opened a really nice 2006 Macle CdJ tonight…
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2006 Domaine Mâcle Côtes du Jura - France, Jura, Côtes du Jura (2/6/2014)
Very interesting nose of smokey almonds, sweet lemons, and some marzipan. The palate was really nice with bracing acidity, more lemons, some mineral and almond. Good complexity too, and a wine that I really enjoyed following over the course of the night. At times, the lemon would be a bit shy and the oxidative/nutty note would build up, other times the acidity really gave me a punch in the mouth. There was also this faint background spice note that was intriguing. Fun wine. (91 pts.)
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This sounds fantastic (as do the rest of the wines and food). Is this something Rimmerman sells every year? I see his offer on CT is dated 2009.
Oh you guys, black wax and grey wax are just two different waxes for the same cuvee!
From what I can tell, “Marnes Bleues” means “Blue Marlstone”?
Does it have a meaning roughly akin to what “Les Perrieres” [“The Stones” or “The Stone Quarry”?] means in Puligny or Meursault?
Oh, and I forgot to mention, concerning Gahier: I have experienced a lot of variation with the wines, but the best two or three examples I have had have been truly profound wines that I have enjoyed immensely. But I’ve been through a lot of mediocre and sometimes downright bad bottles as well.
Hi Nathan,
I’m no geologist, so what I say is by no means reliable. From what I understand “Perrières” in Bourgogne (Puligny, Meursault, Nuits St. Georges) refers to the soil being like in a (limestone) quarry, i.e. mostly limestone, not much topsoil. The “Marnes” in the Jura are a slightly different type of soil. I believe they generally have less limestone and more clay. If you look at the different types of marnes in the Jura, it seems to me that it’s oftentimes more crumbly than the limestone in Burgundy. Also, these marne soils in the Jura oftentimes have marine sediments, like ammonites and belemnites.
Big thanks to Matt for organizing this and sharing his passion. I didn’t take formal notes but would largely echo those posted. I liked the 2005 of the Chardonnays. The Savignins were a highlight, wonderful food wines that i would want to see again and again at a restaurant. The 2010 was my pick.
The 1981 Bourdy was fantastic and remarkably fresh - I suspect much better than anything you would get from Bordeaux or Burgundy of that year.
I liked the Puffeney by default, although i wasn’t enamored with the Poulsards.
The Vin de Paille was a little cloying for me, and the Galant des Abesses a real treat.
Which have been profound?
Wow! Great notes Matt. I wished I lived in Chicago, but then I’d have to deal with Bears fans. So better yet Jura night in PDX next time you come to town!
I have really liked both the 2006 Savagnin and the 2009 and 2010 Grand Vergers Trousseau on various occasions. I have also had bottles of those same wines that were less impressive. Could be that you’ve generally caught the wines at the wrong times. Sometimes I have had completely off bottles, too, like the 2004 (or was it 2007) Fauquette that we opened one time. I pulled a 2002 Vin Jaune to try sometime soon - never had the Vin Jaune from Gahier before. Have heard it’s great.
I have really liked the 2010 Grand Vergers as well. Though something tells me it should be drank young
We will have to open some properly aged stuff when you make it out to NY!
Thanks for posting the notes. Sounds like an excellent dinner. I am a big fan of the Marnes Bleues… cool to see notes on a vertical.