Originally Posted by Manton
I had two 2004 Burgs at a restaurant last week (10 days ago) and they both kicked ass, one being truly spectacular. I have never noticed anything chemically.
I do agree it is an inferior vintage to 2002. I can't say it's worse than 2005, though I know it is, but I have never had a 2005 that is even close to ready.
Some people don't get any taint with the '04s. There are clearly some drinkers without any sensitivity. Bill Nanson describes it best here:
In my view, Lalou Bize Leroy had it right with the reds when she declassified all her reds and dumped them into village and regional cuvees at much lower prices. I've had plenty of '05 bourgogne that have been ready to drink. I've probably been through a case of dugat py as well as some bachelet and anne gros. But I agree that the village, 1er and grands crus all need time. The whites are a total crapshoot.