+1 for dumora – just had her most recent vintage of “guri,” a blend of gamay d’auvergne and negoce gamay from beaujolais, and it was drinking incredibly
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Thank you for the note. Will definitely be on the lookout for Dumora. We have an importer who brings her wine into the area.
Maison Glandien L’Ouvertire 2023
My only bottle so why not? But there’s a lot of mineral density here. Very light colour, drinks more like a white too. Lean, serious, not too much fun today.
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2019 Ganevat Les Chamois du Paradis at the Washington coast for my wife’s birthday.
Limestone, petrichor, roasted nuts and lees on the nose. Intense electric acidity and rocks with oxidative sweet tarts on a long mineral finish. There is so much energy packed into this wine. Wow.
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2019 Yvon Metras Fleurie
Clean, bright crunchy purple fruits, slightly meaty, certainly quite dense too.
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Fun and crisp with a bit of spice and well balanced VA for the first two hours. Then it developed a very strange note I don’t even know how to explain.
Tried it again after a day in the fridge and it had turned mousey.
Haven’t had one of these in a few years. Not a big success. If I had more I would only open them if I knew it would be empty quickly.
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The Ganevat wines just have that extra push of energy that few producers in Burgundy can replicate.
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Yes I definitely need more Ganevat in my life. I don’t drink it as often as I should.
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The Ganevat wines just have that extra push of energy that few producers in Jura can replicate.
They’re pretty much one of a kind. I don’t think it needs to relate back to Burgundy.
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Patrick knows my taste for heavily sulfured White Burgundy and can see me dipping my toe into the Jura. A friendly nudge to indulge my palette and continue exploring the dark side 
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Just ordered some 21 and 22 Professeur. I’ve never tried it. Have you tried the 21?
Sorry, I have not.
The style on the 21 was a tad more oxidative than I prefer.
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I had the '22, '18 and '17.
'22 was a bit of a letdown for me, but it could be bottle variation. A fellow CT member noted the same. I’d give it some years nonetheless and see if notes start to get better, or if it’s a bit off. When it’s on it’s a hauntingly beautiful bottle.
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What with summer comming and all!
Muchada-Leclapart Univers 2019
Green apple, pear, and beeswax. The mouth is relatively light and simple, but there’s a very distinct minerality, and also quite a lot of ripe fruits to carry this forward. The finish is honey and salt, with good length. I don’t think it’ll improve, but it should stay like this for at least 5 years.
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Philippe Viret Emergence, VdF NV
Made according to principles of Cosmoculture („natural wine approach that closely follows celestial cycles, telluric lines, magnetism, geobiology, and soil acupuncture“). Aged in barrels for 60 months („under the watchful eye of well-placed crystals“, of couse).
Austere and distant on day one, with unpleasant natty vibes. Completely transformed overnight, with depth and richness on par with best Grenache dominant Souther Rhone reds, with airy grace despite healthy 15.5% alc.
Ignore the new age fluff and think of it as a worthy alternative to the best old school ChdP.
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Labet Fleur de Savagnin en Chalasse 2023 - first Labet experience and absolutely loved this. Clearly too young but did not matter. Beautiful citrus acidity, with an oxidative, nutty note particularly on the nose. Better and better with air over dinner - great with a roast chicken. Am likely unable to get any more at a reasonable price but will certainly try.
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