Thread: TN: Austria and Australia (plus Beaujolais and Cava)

DaleW wrote:

> 2009 Terres Dorees (JP Brun) Cote de Brouilly
> This is a little tight at first, but opens nicely, red cherry with cocoa and raspberry, medium weight, good finish, sappy, fresh. B++

Dale,
Do you think that this will benefit from more time in the bottle?
I've got a few of these and my impressions of '09 are that most of the
wines have structure to spare.

Mark Lipton

p.s. An '09 Bone Jolly Rouge tonight with braised pork tenderloin was
perhaps the best bottle of this yet. Juicy and very tasty!

On Aug 23, 10:16*pm, Mark Lipton <not...@eudrup.ude> wrote:
> DaleW wrote:
> > 2009 Terres Dorees (JP Brun) Cote de Brouilly
> > This is a little tight at first, but opens nicely, red cherry with cocoa and raspberry, medium weight, good finish, sappy, fresh. B++
>
> Dale,
> * * Do you think that this will benefit from more time in the bottle?
> I've got a few of these and my impressions of '09 are that most of the
> wines have structure to spare.
>
> Mark Lipton
>
> p.s. *An '09 Bone Jolly Rouge tonight with braised pork tenderloin was
> perhaps the best bottle of this yet. *Juicy and very tasty!

Mark,
I just had a bottle of the '09 ESJ Bone Jolly Rouge last week at
Sage Bistro with braised pork cheeks and it was very good. I must
admit that it was a bit tight on opening and it took a while to open
up but it was a perfect pairing with the pork.

On Aug 23, 8:16*pm, Mark Lipton <not...@eudrup.ude> wrote:
> DaleW wrote:
> > 2009 Terres Dorees (JP Brun) Cote de Brouilly
> > This is a little tight at first, but opens nicely, red cherry with cocoa and raspberry, medium weight, good finish, sappy, fresh. B++
>
> Dale,
> * * Do you think that this will benefit from more time in the bottle?
> I've got a few of these and my impressions of '09 are that most of the
> wines have structure to spare.
>
> Mark Lipton
>
> p.s. *An '09 Bone Jolly Rouge tonight with braised pork tenderloin was
> perhaps the best bottle of this yet. *Juicy and very tasty!

I usually don't keep Brouilly's too long. Most of the time not more
than 1-2 years.

On 8/25/11 12:03 PM, lleichtman wrote:

> I usually don't keep Brouilly's too long. Most of the time not more
> than 1-2 years.

Larry,
Cote de Brouilly (in contrast to Brouilly) is one of Beaujolais's
bigger Crus and in '09 arguably the Cote de Brouilly excelled beyond
others such as Morgon and Regnie.

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Aug 25, 10:46*am, Mark Lipton <not...@eudrup.ude> wrote:
> On 8/25/11 12:03 PM, lleichtman wrote:
>
> > I usually don't keep Brouilly's too long. Most of the time not more
> > than 1-2 years.
>
> Larry,
> * Cote de Brouilly (in contrast to Brouilly) is one of Beaujolais's
> bigger Crus and in '09 arguably the Cote de Brouilly excelled beyond
> others such as Morgon and Regnie.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: *http://winefaq.cwdjr.net

I have a tendency to drink Beaujolais up faster than most wines.
Probably not correct to do so but I like the initial fruitiness of
Beaujolais that seems to disappear over time with no increase in
complexity. Just my experience.

> I have a tendency to drink Beaujolais up faster than most wines.
> Probably not correct to do so but I like the initial fruitiness of
> Beaujolais that seems to disappear over time with no increase in
> complexity. Just my experience.
Staying power in Beaujolais is to a very large extent dependent on
whether it was made using maceration carbonique or not. Wines where MC
has been used on a large aprt of the grapes will not age gracefully.
Wines made using a traditional wine making style from a good producer
can be quite long-lived - we once had a Moulin a Vent from 1947 that
compared favorably with an Echezeaux from the same vintage - the
Echezeaux had a longer after taste, though.
I once, by mistake, on an auction, bought two pot lyonnais (46 cl) of
Beaujolais-VIllage 1964 and they were both delightful. Among the
better Bojo I've tasted.
As the Burgundians (Jadot, Henriot ...) are taking over some of the
good terroir in the crus, we will no doubt see a return to what is, in
fact, a more traditional style of wine making, including wines that
will cellar quite well.
Nevertheless, they no doubt will drink well on the fruit, just as some
of the "real" Burgs do.
Cheers
Nils

On 8/26/11 8:00 AM, NilsGLindgren wrote:
>> I have a tendency to drink Beaujolais up faster than most wines.
>> Probably not correct to do so but I like the initial fruitiness of
>> Beaujolais that seems to disappear over time with no increase in
>> complexity. Just my experience.
> Staying power in Beaujolais is to a very large extent dependent on
> whether it was made using maceration carbonique or not. Wines where MC
> has been used on a large aprt of the grapes will not age gracefully.
> Wines made using a traditional wine making style from a good producer
> can be quite long-lived - we once had a Moulin a Vent from 1947 that
> compared favorably with an Echezeaux from the same vintage - the

I must quibble with you a bit here, Nils. The late Jules Chauvet, the
single person most responsible for the resurgence of Beaujolais in the
past 10-20 years, was an advocate of CM for Gamay-based wines. Many of
his disciples -- Marcel Lapierre, Guy Breton, Jean-Paul Thevenet, Jean
Foillard and (arguably) Joseph Chamonard -- make some of the most
ageworthy wines in the Beaujolais and all of them to my knowledge use
partial or complete CM. That being said, several vignerons (Jean-Paul
Brun and Michel Tete among them) are toying with Burdundian vinification
methods (destemming and cold soak), but that is somewhat controversial
right now. For an interesting discussion, see:
<http://dinersjournal.blogs.nytimes.com/2007/10/02/mysteries-of-beaujolais/>

Cheers!
Mark Lipton


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