Sylvie Esmonin CSJ 2008 a month or two ago had absorbed any overt oakiness and tannic structure, but came across as cool and dark fruited with the nose still undeveloped. Would have actually liked a little more acid. Wish I had bought a selection of GCs like Johan, just Lambrays, and based on the first bottle I wouldn’t want to open that right now.
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Had a bottle of 2008 Mugneret Gibourg NSG 1er Chaignots this past weekend. It was good, but not great.
Just got a couple bottles of the ‘09, can’t wait to try them.
I had a discussion just after the release of the '08’s, with a friend who has been a Burgundy importer for the best part of 50 years. We were discussing 2008 and whether there was any similarities with another vintage. He reckons Hubert de Montille thought that they reminded him of 1978 soon after release. I’m not old enough to be able to comment on this with any experience or authority, but I must say that as the '08’s age there are indeed some similarities
I’ve generally really liked the 08s I’ve had lately.
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Opening a 2008 Bruno Clair Bonnes Mares soon, will report back to base.
The whole point of this thread is about Cote d’Or reds. You are correct about Chablis, but that’s not germane to this discussion.
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I have tasted probably a dozen wines. I like what I have tasted; the wines have good acidity, crunchy fruit and now after seventeen years, they seem to really show their terroir.
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2008 red Burgundies can be quite lean and acidic. They are not for everyone.
For collectors who like the more sensual Burgundies of recent vintages, I suspect many will still be disappointed by the 2008s.
From a recent experience with a 2008 Chevillon Vaucrains, about a quarter of the people at the table loved the sharp, tart acidity (I admit I was in this camp, but I have a very idiosyncratic palate); the rest of the table found it very challenging to drink (as in, Do Not Put In Mouth level of challenging).
Just to give some context for folks. 2008 may not be a nightmare for some, but I bet they are still a nightmare for many (probably most) palates.
Considering this thread is in reference to a paywalled article from four years ago that is not linked, and varietal was not specified in the original post or title - reasonable mistake. I’ll see myself out 
That’s an interesting take. I agree that some 2008s are lean and acidic. I wouldn’t have expected Chevillon to be implicated. My own experiences with 2008 Chevillon have been very good (Cailles and Chaignots). They’re lighter and more acidic than many other recent vintages but I really enjoyed them. Vaucrains can be more backward so perhaps that makes a difference.
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Thread drift on Berserkers? Never heard of such a thing…
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Don’t get me wrong, I enjoyed the ‘08 Chevillon Vaucrains, but I was surprised how polarizing it was for people.
Gilman hyped the 2008 reds, I was not a great fan, but it’s not a bad vintage, just a bit (too) acidic with a bit lean fruit - but what I’ve tasted recently has usually been good and mostly accessable …
2013 is not dissimilar but a bit less ripe
I’ve mostly opened the 08s at the top level and have not noticed them being overly acidific or lacking fruit. As Paul said, it’s not unlike 13 where you need to be selective with what you open.
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I own that wine, and have had it many times (and still have more). This does not jive with my experience of the wine. Acidic, sure. Lean, no.
But that’s basically the difference between great and not great vintages right? Everyone makes a good wine in great vintages because it’s easy. Not great vintages are where top producers and terroirs really shine. (That’s separate from the terrible vintages where not much is really great other than a few outliers.)
But if you think about the average person drinking what they’ve bought of 08 red Burg, there’s probably going to be a lot of duds. I’ve had a bunch of top wines from 08 and haven’t been wowed by much of any of them.
I will stand by this, but I don’t think the wines are ready.
Some are starting to come around, but most will need 5-10 more years.
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Yeah, so far I would put 08 into the good category, along with 13. I think 08 la tache and rsv are very good, and I’ve found the Rousseau ruchottes, Chambertin and beze to be drinking really well. Lignier CDLR is actually especially good too.
That could very well be the case, it may significantly improve in time.
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