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germain_henri [2023/11/01 13:17] doncornwell created |
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| ==== BACKGROUND INFORMATION ==== | ==== BACKGROUND INFORMATION ==== | ||
| - | * [Ed Note [Don Cornwell]: Somehow this producer page was deleted previously. This producer is someone I classify as a Category I producer, meaning that this producer's wines suffer way too frequent premature oxidation. | + | * [Ed Note [Don Cornwell]: Somehow this producer page was deleted previously. This producer is someone I classify as a **Category I Highest Premox Incidence Producer** |
| * Per Jasper Morris: The grapes are not crushed before pressing and spend from 12 to 18 months in barrel, 228 litre size from Damy, with 20% new wood. | * Per Jasper Morris: The grapes are not crushed before pressing and spend from 12 to 18 months in barrel, 228 litre size from Damy, with 20% new wood. | ||
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| + | === 2010 === | ||
| + | * **2010 Meursault Perrieres** (Feb. 7, 2018): Tasted at 2010 Vintage Assessment Dinner. Not oxidized, nice, but little resemblance to Meursault Perrieres (Don Cornwell) | ||
| + | * **2010 Meursault Perrieres** (Jan. 10, 2019): Notably oxidized. Tossed (Don Cornwell) | ||
| + | * **2010 Meursault Perrieres** (March 30, 2020): Oxidized. (Don Cornwell) | ||
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| + | === 2011 === | ||
| + | * **2011 Meursault Perrieres** (Feb. 18, 2019): Tasted at 2011 Vintage Assessment Dinner. Ten of fourteen tasters said that this was advanced. (Don Cornwell) | ||
| + | |||
| + | === 2012 === | ||
| + | * **2012 Meursault Perrieres** (Sept. 3, 2023): First bottle was completely oxidized. Second bottle was partially oxidized and almost drinkable. (Don Cornwell) | ||