Red premox?

Does the premox phenomenon affect red Burgundies as well as whites?

I recently opened 2 bottles of Olivier Guyot 2010 Gevrey-Chambertin ?Les Champs?, a commune-level wine. The first was fine ? a very light wine both on the nose and in taste with very little PN character. The second bottle, bought at the same time and stored identically, had that distinctive stewed note that reds left out overnight exhibit and is probably in the early stage of oxidation. I will open the third bottle this w/e but even if it is OK, this wine has a poor QPR and doesn?t come close to Arlaud?s ?Roncevie?, which strangely has a lower classification.

Reply to
graham
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Interesting question, Graham. I've encountered the odd maderized bottle from wines I purchased at release (as opposed to the always dubious provenance on wines purchased on the secondary market). Nothing that has reminded me of the rash of oxidized white burgundies, though. That's perhaps not surprising since red wines have so many more natural antioxidants in them.

Regarding the QPR of Guyot's Gevrey, as DaleW told me years ago, in Burgundy it's always a matter of producer, producer, producer. For instance, I'd put up a bottle of Bachelet's Cote du Nuits Villages against many a CdN 1er from other producers.

Mark Lipton

Reply to
Mark Lipton

Many thanks for your comments, Mark! At first I thought that the lightness of the first bottle would have allowed the oxidation of the second. Then I opened the third bottle this evening. WOW!!!!!!!!!!!!! Much "heavier" than the first and such an intense nose of wild flowers, primroses, violets etc. that one had to remind oneself to stop sniffing and drink:-) This was probably the nicest red Burgundy I've ever imbibed. Had this been the first bottle, I would have been tempted to buy more but given this incredibly wide bottle variation, I'll stick to the more reliable producers. I have other Gevreys and I have just checked my store to find another Guyot. I'm almost afraid to open it:-) Graham

Reply to
graham

I do agree with DaleW, but in the case of the Arlaud Roncevie there is another pinch of salt: when they purchased the plot in 1964, it was classified as Gevrey-Chambertin. The same year, a decree brought it down to Bourgogne (but all the surrounding plots kept their Gevrey appellation). Looks like the local Kabila did not get the expected "pot de vin".

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Reply to
Eric Lafontaine

Fascinating story, Eric. Thanks!

Mark Lipton

Reply to
Mark Lipton

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