TN: Billards over Lapierre, Foillard, Metras, etc

After the spectacular Coudert/Desvignes showing a couple of weeks ago, I was looking forward to round 2 of Beaujolais by the Lake. I picked up Jeff and Craig at N. White Plains, and then we spent 1.5 hours on a 50 minute drive- at least I had good company in traffic. We arrived, and put out our contributions - charcuterie, cheeses, olives, and bread.

2018 At Roca Rosato (disgorged in 2021) Quiet, Rainier cherry and orange zest, a little coarse, but decent rose cava. B+/B

What followed was a bit perplexing, a lineup I was eager to taste was mostly meh. Though room was quite warm, wines were all served at perfect temps, so that wasn’t the issue.:) Maybe it was just me.

2011 Lapierre Morgon Lifted, simple, a reminder I like Lapierre best young. B-

2011 Foillard Cote du Py Morgon Corked

2011 Chamonard Clos de Lys Morgon Big, tannin, dark fruited, good length B+

MMXI Lapierre (2011 Cuvee Marcel) Ripe , fleshy, not thrilling. B

2011 Metras L’Ultime Fleurie Floral with that green aroma I often get in Loire Gamay (I call it geranium, though I’m not strong botanically), aromas of wood even though I think not new oak? C+

2010 Foillard Cote du Py Morgon I liked more than others. There’s a little volatile lifted note, but not extreme, but some nice black cherry and mushroom notes, but finish seems slightly tired. B

2010 Lapierre Morgon Distinct VA, red fruited,

2000 Jadot Beaujolais-Villages I thought it was optimistic of Cathleen to open,but ended up being one of my favorites. If very mature. Dead leaves when first opened, but cleans up, , cigarbox and forest floor, some cherry fruit hanging on.Fun.B/B+

2010 Foillard Corcelette Morgon I liked much more than some others. Darker fruit, smoked meat, some floral notes. B+ 2010 Metras L’Ultime Fleurie Hey, it’s lots better than the 11 or 09. Snappy red fruit, some wood, herbal notes. B

2009 Metras Fleurie Good fruit, a bit low acid, again I don’t think this uses oak but has a vanilla tone. B-

2009 Lapierre Morgon My fave of the Lapierres. Ripe and rich, but with a solid mineral core. B/B+

Next was a blind wine,though Sasha told us 09 Beaujolais.Most crus were named, and I actually went with Beaujolais AC, as it reminded me of a recent 05 Brun L’Ancien. Really quite good, fresh red fruit but with complex herbal notes and a silky texture, light but with great finish. Brad actually got the exact wine, 2009 Billards St Amour A-

2009 Thevenet Morgon VV Pretty developed but with remaining tannin, but good fruit, some anise, some earth. B+/A-

2009 Foillard Cote du Py Morgon again a bit lifted, but feels advanced , while I still liked more than others there is some distinct brett, though within my tolerance level .B

2012 Gatinois Brut Champagne I think this is BdN, but wouldn’t guess that, the supercrisp texture and apple/[earprofile would strike me as more BdB, but others feltit classic BdN. But I liked B+

2009 Metras l’Ultime Fleurie Red fruit, floral stems, sawdust. Not a fan. B-/C+

I think the MMIX Lapierre (2009 Cuvee Marcel) was out, but if I tasted I didn’t take notes. There were plenty of wines left but I had a schedule to keep (I was spitting, and blew an .02 after drinking the Champagne). I don’t know why so many wines- some of which I have liked before,seemed to putter, storage history was excellent. I don’t have a BioD calendar to blame it on a root day. I did leave early, and some later wines showed well I heard. But I had fun.

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

Reply to
dalewilli...
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This is fun! I've been reading Jeff's notes on the event, and eventually I'll get to see JG's notes. As I opined to Jeff, I really don't see the point in aging a B-V, which AFAIC isn't meant to be aged, apart from scientific curiosity. I certainly wouldn't expect it to get any better with age.

Sasha really hated this, and said that it had a lactic note. Do you think that might be what you're calling vanilla? I really can't recall getting a lactic note in an aged wine.

According to Jeff, folks like it OK but felt that it wasn't recognizably Gamay.

Thanks for the notes, Dale.

Mark Lipton

Reply to
Mark Lipton

I quite often get a lactic (creamy ) texture and taste in red wines which have under gone a malolactic ferment when age has moderated the primary flavours. More noticeable in cool vintages where 'green' malic acid is more prevalent. :-) Of course, malolactic flavours very common in some white wines esp chardonnay from some producers. Oak + lactic = butterscotch flavours

Always appreciate your ng contributions, Dale

Reply to
greybeard

I think Jeff and Brad liked less than those at my end. I was shocked at the idea of 20+ year BV (why I called Cathleen optimistic) But Cathleen was at Kobrand for many years, and said at the time (IIRC) that the Jadot BV from this period was mostly Regnie. She thought it was structured and put away some bottles in a box with some Ch des Jacques. .When Regnie became a cru (about this time) Jadot had the long term contracts, but didnt want to add a cru bottling and lose the bulk of their BV source. Not true these days I'm sure.

I'm sure that vanillin oak and lactic notes are on same area of flavor wheel, and it's quite possible my vanilla is Sasha's oak

cheers

Reply to
dalewilli...

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