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+--- Thread: Is it time to pop the cork? (/thread-7151.html)
- njjchiro - 02-11-2006
A friend gifted me a 99 Patrick Lesec Gevrey-Chambertin Combes Aux Moines. The only French Burgandy I've had in the past has been an inexpensive Louis Jardot. What do you think, Is she ready to drink?
- wondersofwine - 02-13-2006
Just saw your note. I opened a 1999 village Gevrey Chambertin (Rene Leclerc) this weekend and it was drinking well. A Premier Cru like yours will most likely be ready but might still have a few years left. Some 1999 red Burgundies are in a closed down phase now but other 99's seemed to never go into that closed phase. I would be tempted to go ahead and try it--possibly decanting 30-45 minutes ahead of time. Have another wine ready in case it disappoints.
- njjchiro - 02-15-2006
Thank you WOW for the reply. I opened the bottle on Sunday, it had wonderful aromas of dark cherry and berries with a forest floor scent that I just loved. The flavors of cherry and dark berries followed on the enrty which was silky but thin and uncomplicated. The finish was a WW 3 lapper. As you had mentioned, this bottle was wonderful with dinner a braised chicken with a touch of this wine to deglaze the pot, with lemmon peel and just a tad of balsamic. Overall, I was happy to recieve this as a gift....I would not purchase this wine again myself...I personally enjoy Chalone (sp?) Vinyards pinot or Argyle pinot much more.
- wondersofwine - 02-15-2006
Thanks for sharing the good tasting note. I liked the first basic Argyle Pinot Noir I tried but think lately some have too much wood. I did purchase five bottles (375 ml) last August of Argyle Minus Five a "simulated ice wine" (Pinot Noir grapes were picked when very ripe and then frozen instead of letting them freeze on the vine). It made for an interesting very sweet wine (about 24% residual sugar) sold only at the winery (75 cases produced I believe).
- dananne - 02-15-2006
Thanks for the note (and thanks to Wonders for the update on how the '99s are coming along). I love the forest floor element I get from some PN -- my style, I guess. I haven't had much experience with Argyle, but had a dire experience with a Chalone recently that I posted on a few months back. It'll be awhile before I try another. I'll second the rec on the Minus Five, which I had the pleasure of trying with Wonders last summer. Seriously yummy stuff.
- njjchiro - 02-16-2006
Dan, I went back to see your post for the chalone….I can’t blame you for being apprehensive about pulling the trigger again! My experience with Chalone has been quite the opposite; each bottle has been a lovely accompaniment to dinner. WOW, perhaps the oakiness of the Argyle is what keeps me coming back. I rather like a well oaked wine….I also enjoy Silver Oak Cabs! One addition comment on the Argyle, seems to me that I detect an undercooked fatty bacon flavor and mouth feel, I actually liked it….Am I NUTS? As I had said before I have only limited experience with Pinot, I’m really not sure what the flavor differences are between a classical “Burgundian†and new world style would be, is bacon a common element?
- dananne - 02-16-2006
I find bacon fat type flavors in many pinots. So, I don't think you're nuts at all! [img]http://www.wines.com/ubb2/smile.gif[/img]
- Kcwhippet - 02-16-2006
One of the hallmarks of aged PN.