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The Official Wine Thread - Page 975

post #14611 of 17915
Has there really been a Burgundy discussion going on for two pages with no mention of brett? Yikes! I don't mind a decent bit of brett in some wines, but the most common faults I've experienced in red Burgundy are excessive brett and balance issues in a less than stellar year. The oldest red Burgs I've had are around the 1996 mark, so I can't comment much on the age debate, but I think there are just so many Burgundies that don't come close to justifying the price. A Mongeard Echezeaux was the worst I've ever overpaid for a wine, and I've had Richebourg that I wouldn't have bought at half price. Also Clos Vougeot, just not worth the money. I really like D'Angerville, but the 2010 village Volnay is like $70, iirc. Until I start making more money I'll scratch my Burg itch with 1er Cru Savigny and the like and keep on drinking Beajolais, Loire & Jura reds, and Barolos/Barbarescos as I can afford them.

Edit:

Also, Manton, re producers making unapologetically structured wines, I don't really think thats the case, from everything I've been hearing on the production side. Just as in Piedmont, Burgundy producers are making wines more accessible in their youth in response to contemporary wine culture. There are surely some out there who are doing things in a very traditional manner, but they're very few. Even at Rhys, we were backing off the intense structure of the pinots somewhat, and the house style is as classic as any to be found in the new world.

And all this being in relative terms, of course. The '06 Chevillon les Vaucrains Nuits-St-Georges I had a couple months ago was formidably structured.
Edited by Quatsch - 12/5/12 at 12:37pm
post #14612 of 17915
Quote:
Originally Posted by idfnl View Post

This. Most duds are ok and drinkable but don't match their price. Where it gets annoying is when they don't reflect the terroir.

I thought you could only taste alcohol and shit, have a great ability to taste terroir?
post #14613 of 17915
Quote:
Originally Posted by Piobaire View Post

Burg will break your heart. That said, I need to try that Bachelet you guys are all raving about.

Had a bit of this delivered on Monday. Anxious to try a bottle so I can see what all the fuss is about.

To me the main issue with Burg is that affordability to quality is sometimes way out of whack. Finding a decent Burg (a) in Dallas, TX that (b) I can consistently source that (c) doesn't break the bank, isn't always that easy. But frankly that's becoming true with a lot of wines...Napa cabs spring to mind. I think the frustrating thing about Burg for me is that the payoff is so high. The few truly great Burgs I've had have caused me to waste lots of money chasing that purple dragon.

It isn't always that its bad, but rather that its both expensive and meh.

Also, unlike Gomey my experience with getting advice on burgs from the staff at wine stores has been less than satisfying.
post #14614 of 17915
Shit...DP
post #14615 of 17915
What did Manton say about them a long time ago? Burgundy is a heinous bitch goddess, or something?
post #14616 of 17915
Quote:
Originally Posted by Mark from Plano View Post

The few truly great Burgs I've had have caused me to waste lots of money chasing that purple dragon.

this. When it's hit, its unbeatable IMO.
post #14617 of 17915
Quote:
Originally Posted by itsstillmatt View Post

I thought you could only taste alcohol and shit, have a great ability to taste terroir?

You can't?
post #14618 of 17915
Quote:
Originally Posted by gomestar View Post

this. When it's hit, its unbeatable IMO.

Burgundy is worth the risk when someone else is paying for dinner.
post #14619 of 17915
Maybe I'm a dumbass but is there such a thing as a Richebourg Echezeaux?
post #14620 of 17915
Quote:
Originally Posted by Piobaire View Post

Maybe I'm a dumbass but is there such a thing as a Richebourg Echezeaux?
no.
post #14621 of 17915
Thank you. The last few pages all make sense now.
post #14622 of 17915
I miss thumbs up comments.
post #14623 of 17915
Quote:
Originally Posted by Piobaire View Post

Maybe I'm a dumbass but is there such a thing as a Richebourg Echezeaux?
Richbourg and Echezaux are each grand cru vineyarnds in the Vosne-Romanee appelation. Neither is a monopole so each has several different producers. Echezeaux is considered to be among the weakest of all Burg grand crus and many believe that certain parcels ought to be downgraded to 1er.
post #14624 of 17915
Quote:
Originally Posted by Mark from Plano View Post

Shit...DP

Lifestyle change indeed.

Quote:
Originally Posted by idfnl View Post

You can't?

Can I tell the difference between the terroir of two similar vineyards, absolutely not. I don't spend much time trying to identify individual notes in wine, it isn't my thing. I tend to like wines that are balanced and typical, which is a slightly different concept from terroir, but if you can taste the very spot in Richbourg Eschezaux from which your wine springs, then more power to you. I just don't have that kind of palate.
post #14625 of 17915
Quote:
Originally Posted by itsstillmatt View Post

Can I tell the difference between the terroir of two similar vineyards, absolutely not. I don't spend much time trying to identify individual notes in wine, it isn't my thing. I tend to like wines that are balanced and typical, which is a slightly different concept from terroir, but if you can taste the very spot in Richbourg Eschezaux from which your wine springs, then more power to you. I just don't have that kind of palate.

+1 to the tasting thing. It has been a while since I've done the whole "hints of chocolate, currants, tobacco, baby powder, etc." thing, almost all of my focus is on balance and structure. Unless, of course, a note really sticks out, like that whole "spice" thing with la Tache. I like to think I'd instantly recognize la Tache if given a glass, but I have not been offered that challenge.
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