TN: [LONG] 2006 Wine Cornucopia

Too bad about the corked P-J. One would think that they would have pulled the corked bottles (I assume a distributor "donated" to get people to sample, what good does it do to have people sample faulty goods? Though I've encountered corked bottles at trade tastings.

Haven't had the '03, but surprised you found the HdV especially oaky. Certainly could taste a bit of oak in earlier vintages, but not more than say most Pulignys or Meursaults.

$81 is just a stupid price for the Moreau 'Les Clos'

Again, not tasted the '02, but in the past I liked theSaintsbury 'Brown Ranch' , but it really needs time.

I kinda liked the '02 Mouton at a tasting, but wouldn't have called it especially soft (though certainly softer than the Latour). My guess is this saw a long decant. Banana's a funny thing to find in the Forts. The Latour was by far my WOTN at a 2002 horizontal, so maybe the Forts is worth looking at.

Thanks for the good notes.

*sigh* Since you want to make a point of this, Dick, *two* wines were corked (see below):

So that was 2/20 (10%). And that's only a lower limit, since some of the tables may have pulled corked wines and replaced them with clean bottles. As Dale pointed out, since these wines were being poured by reps of distributors and impoters, it's mind-boggling that they served corked wines. In the case of the Gaja, the guy pouring just shrugged me off when I pointed out that it was corked (I even suggested that he open a second bottle and taste them side-by-side to prove it): "That's just the Nebbiolo character". Bite me!

Mark Lipton

Yup. All too often, the rep can't even identify a corked wine. I've almost given up even pointing these things out these days.

I'd guess that there was a stylistic change, then, as the oak in this was overpowering and much more pronounced than in the Jadot Puligny. Or, it's possible that the lack of fruit accentuated the oakiness.

I've had a few previous bottlings, too. This one struck me as more of a powerhouse version, which AFAIK isn't a problem in the Reserve. I was quite surprised by this.

Me too. Alas, there was too much crowding to get a chance to ask that question to the server.

You're telling me! I actually liked the Forts quite a bit, but that was just an odd thing to get in the nose. Of course, that was after 8 or 9 wines, so take it with a grain of salt.

I'd say so, especially on a QPR basis. All of the 3 Bordeaux were quite nice, though none were must-buys.

You're most welcome, Dale. I'm happy to give back a little of the great information I get from you.

Mark Lipton

"Yup. All too often, the rep can't even identify a corked wine. I've almost given up even pointing these things out these days"

Yeah, here's my post from a couple years back at a store tasting:

2001 Moccagatta "Basarin" Barberesco (38.50) There's some definite funk here, of the mildew/wet cardboard variety. I quietly and politely say to the Skurnik pourer "I think you might want to try this bottle, it seems corked". He says "it's ok, I've already tried it twice. Someone else thought it was corked, but then realized it was the alcohol." (!?!?!?!) OK, if this is the way it's supposed to taste, I ain't buying. I look around to see if I see anyone from Rochambeau to ask them, but no one near. All I can say is that if I was a distributor, and 2 people independently questioned whether a bottle of wine was corked, I'd get a second opinion.

I'd guess that there was a stylistic change, then, as the oak in this was overpowering and much more pronounced than in the Jadot Puligny. Or, it's possible that the lack of fruit accentuated the oakiness

Hmm. Wonder if this could have had low-level TCA (fruit-scalping as Michael Pronay would say). Website says mix of barrels and foundre, with only 25% new.

H> DaleW wrote:

Often times I find wines are off as well---or just not nearly as enjoyable as I have found on previous tasting.

Typically I think its that my food pairing was off...

Example: Hard for me to have a French Bordeaux followed by any Cal Cab...When I drink...I do not mix old world and new world wines...they show differently alone...

But I can say there have been wines that greatly dissapointed that were inconsisent with other bottles.

I do wonder if TCA in big reds is much harder to detect. In whites I find it very noticable.

I have a confession---although its a kick to have a wine compliment a specific food---exact pairings are not a priority. Obviously you would pair a Vendage Tardive Gewurz with a very bland chicken dish but its enough for me to have inferesting contrasts; especially in restaurants whose prices are triple that of wholesale and the alleged QPR's suck. If its fresh I may order something on the by glass list.

Joe, I agree and disagree.

Some food kills some wines for me.

I could care less on specific pairings but there are times it matters also in my opinion.