1990 Nuits-Saint-Georges 1er Cru - Printable Version
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- mrdutton - 12-16-2008 06:28 PM
Domaine Michel Chevillon - nice light mouth feel with a 1 lapper finish that is longer on the tannin but also has a fruity barely perceptible sweetnes to it.
Nose tells me there is some earthiness to this 18 year old. However my inexperienced pallet and nose can't quite figure out if it earthy or leathery.
Meniscus is brick and the rest of glass shows something between brick and bright red. Threw a lot of sediment. Decanted by the pushinthecorkcoffeefilter method.
Bottled on the property. Appellation Nuits-St-Georges-1er-Cru. Selected and shipped by Geerlings and Wade, Rotterdam, Netherlands. Imported by G & W imports, New York, New York.
I'll be drinking the second bottle tonight with my wife's beef stew.
[This message has been edited by mrdutton (edited 12-16-2008).]
- mrdutton - 12-16-2008 09:17 PM
Well I took a brief break to teach my wife some cooking technique. She wanted me to show her how I thicken her stew for her. (She always asks me to do this!)
So I melted two tablespoons of butter, added several twists of pepper from the mill and a couple of pinches of kosher salt. Then three tablespoons of flour whisked in and allowed to slow cook until light brown. Mixed in one cup of the broth from the hot stew, whisking rapidly.
Slowly poured the sauce into the stew, while stirring the stew. Thus thick stew with a rich gravy. (But you all know this already.)
Any way the cork from the second bottle pulled with some difficulty, but I got it out in one piece. Still decanted through a brown coffee filter.
More red than brick, very slight brick color on the meniscus. A bit more tannic than the first bottle, but very nice mouth feel - decent acid content. Smooth, just wanted to let it linger. Still a hint of something earthy or leathery, but more of a fruit nose. Still the tannic finish with a slightly seemingly sweet after-taste.
Too bad this is my last bottle. I really am enjoying drinking this 18 year old burgundy. Went very nicely with the stew.
Considering how delicate Pinot Noir is, I'm really surprised that this stuff was pleasing to my palate at 18 years old, stored in less than ideal conditions.
[This message has been edited by mrdutton (edited 12-16-2008).]
- winoweenie - 12-17-2008 09:28 AM
This grape is as fickle as advertised so bundeling any and all perceptions can produce some bad results. If you look at the aging potential of some of the DRCs they can go with the 1st growths whenced cellared properly. WW (whew! them be big words!!!)
- wondersofwine - 12-17-2008 10:18 AM
Thanks for your notes. I only wish I had some 1990 Premier Cru Burgundies to try. I believe 1999 is my oldest.
[This message has been edited by wondersofwine (edited 12-18-2008).]
- Thomas - 12-17-2008 11:05 AM
I could probably live a happy life if I was forced to drink Pinot Noir and Riesling for the rest of that life--even with the PN disappointments that are sure to come up, 'cause when they hit the mark, they are enlightening.
- VouvrayHead - 12-17-2008 09:10 PM
I second that, foodie (maybe a glassfull of vouvray now and again in lieu of the riesling to keep my moniker legitimate)
- Duane Meissner - 12-18-2008 02:05 PM
I'm looking forward to my second Burgundy experience. My first was very disappointing. At a tasting we had some bottle priced at over $100 that turned out to be my least favorite of the night (which included a good handful in the $20 range). I'm ready to be "enlightened."
Don't think I'll be making it as far North as Burgundy while we're over here in the Old World this year. Too many places to see with a student budget that only goes so far.
- Thomas - 12-18-2008 03:25 PM
$100 Burgundy is supposed to smell like a combination of Band-Aid and cow manure and taste like dirt.
- wondersofwine - 12-18-2008 06:00 PM
Not if it is from Volnay or Chambolle-Musigny.
- Thomas - 12-18-2008 06:13 PM
I consider Volnay a place all its own, where they produce velvet elegance...
- Duane Meissner - 12-19-2008 02:37 PM
I'm a big fan of Band-Aid, manure, and dirt notes, but this bottle didn't give me any of that. Only thing I can remember about this bottle (besides the surprising price tag) is that it was simple and harsh - One (only one) distinguished palate that night was able to rave about the length of the finish, but nothing else. It was decanted for probably an hour, and sampled over the course of the following 2 hours, so that wasn't the problem. Give me flavor and balance! Again, I'm looking forward to my next, hopefully "enlightening," experience.
- Daveyjones1 - 12-21-2008 03:13 PM
Sometimes decanting an older wine does more damage than good, as it is already mature and decanting accelerates the oxidation of young and/or tight wine to open up. I have had older wines break up in the glass because I didn't drink them fast enough and I have also over decanted other until they were nothing but gritty and acidic juice. What I am trying to say 18 years for most Pinot Noir based wines even from good years is pretty old. Maybe your wow experience was stolen away by decanting.
- mrdutton - 12-21-2008 06:24 PM
DavyJones - The 18 year old stuff came from the two bottles I drank. Duane Meissner didn't mention how old that $100.00 bottle of his was, at least I am pretty certain he didn't.
- Duane Meissner - 12-22-2008 07:38 PM
Interesting suggestion, Mr. Jones. I have no clue as to the age of the bottle I tried.
- winophite - 12-22-2008 08:26 PM
A colleague of mine, (me xray,him doc), has extended an invitation to see his cellar this weekend. He's a Burg sort of guy. Said something about perhaps pulling a cork. Be my first.
I wonder if etiquite says I should take something from my pitiful little cellar of "nothing really ready" ('05+, TJ's and Lorings), or just show up surely to be in awe of his 5-10K climate controled doins?
- winoweenie - 12-22-2008 10:16 PM
Let him be the opener-kingfish! He'll love it being able to share and you'll git some good juice. WW
- brappy - 12-23-2008 01:46 AM
Why drink Pinot Noir when there is Grenache?
- Thomas - 12-23-2008 05:30 PM
Bring your friend some grilled mushrooms--that should work with the Burgundy you get him to pop open...