Background information


  • In vintage 1999: per Allen Meadows: “used more batonnage than normal–once a week even after the malos were completed.”
  • In vintage 2003: very little bâtonnage


Wines


  • Chassagne en Remilly (October 2011) - Much to my surprise, drank beautifully. Fully mature but not oxidized. [P. Mesrobian]
  • Chassagne en Remilly (Jan 2007) - four out of four bottles oxidised [Ben Gladstone]
  • Chassange Cailleret (Dec 2008) - two out of two good bottles, at peak. Previous bottles had shown signs of oxidisation, so i was quite suprised [Gareth Miles]


  • Batard-Montrachet (Jan 2007): Magnum - not oxidized; beautiful, pure, spectacular finish [David Honig]
  • Chassagne La Romanee (Aug 2005): 2 bottles - not oxidised, one bottle corked [Paul Dellar]
  • Chassagne La Romanee (Jan 2006): no oxidation [Paul Dellar]http://www.cellartracker.com/wine.asp?iWine=7398
  • Chassagne La Romanee (Nov 2006, Feb 2007,Sept 2007): slightly more mature, but no oxidation at all. Actually improving/starting to approach its peak [Paul Dellar]
  • Chassagne La Romanee [Dec 2008]: no oxidised [Gareth Miles]
  • Chassagne La Romanee (March, April 2008): Both oxidised, one partially, one completely. [Paul Dellar]
  • chassagne fairendes (2006): 1 bt very fine, young but developing [ben gladstone]
  • chassagne fairendes (march 07): 1 bt oxidising [ben gladstone]
  • Chassagne Caillerets (June 2006) 5 bottles in a case starting to show signs of oxidisation [Chris Turner]


  • Batard-Montrachet (August 2011): 1 bottle oxidised (E Veitch)
  • Chassagne La Romanee (Sept 2014) 3 btls - 2 oxidised, 1 v mature (Gareth Welch)
  • Bâtard–Montrachet (Aug. 2019 – ): 1 btl not oxidized. Youthfully pale gold color. Gloriously old skool nose of popcorn, toast, & a hint of cut grass. Delicious on the palate, but this wine has not yet fully evolved & is almost painfully rich to taste now. From 3 btls purchased in Jan. 2015 from a reputable West Coast retailer. [Rayner Cheung]
  • morey_coffinet.txt
  • Last modified: 2019/08/10 12:55
  • by rayner.cheung