https://www.gdeschamps.net/wiki/ 2026-04-24T11:02:01+02:00 https://www.gdeschamps.net/wiki/ https://www.gdeschamps.net/wiki/lib/tpl/bootstrap3/images/favicon.ico text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=1995_2000_retrospective&rev=1521027700&do=diff Part I – February 8, 2011 at Spago Restaurant, Beverly Hills CA 22 Grand Cru Chablis (plus one premier cru) from the 1990 to 2000 vintages The first installment of our sixth annual set of “Premox” Dinners was held at Spago Restaurant in Beverly Hills text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=1996_vintage_assessment_dinner&rev=1521027700&do=diff On Wednesday, January 25, 2006, I held what proved to be the first of many annual white burgundy vintage tasting checks at Campanile Restaurant in Los Angeles. The vintage for the initial tasting was 1996. We tasted a total of 28 grand crus and premier crus. Quoting from my original notes posted on the Mark Squires Bulletin Board: text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=1999_vintage_assessment_dinners&rev=1521027700&do=diff Part I -- 30 premier crus and grand crus On Wednesday, February 28, 2007, I hosted a tasting and premature oxidation check of 28 high-end premier cru and grand cru white burgunies from the 1999 vintage at Campanile Restaurant in Los Angeles. I have added notes on two additional 1999 Meursault Perrieres tasted by most of this same group on January 30, 2007 which we chose not to retaste again. text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2000_vintage_assessment_dinners&rev=1521027700&do=diff Part I -- 28 premier crus and grand crus Part I of our tasting of the 2000 vintage was held on Tuesday, February 5, 2008 at Campanile Restaurant. We had twelve very experienced tasters in attendance (all drawn from the same group of guys I regularly taste burgundies with): Ron Movich, Joel Deutsch, Peter Funsten, Michael Zadikian, Robert Thornton, John Brincko, Mike Fitzgerald, Howard Horwitz, David Schacter, Jeff Balash, Jay Perrin (Campanile GM and Wine Director) and me (Don Cornwell). text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2001_vintage_assessment_dinners&rev=1521027700&do=diff Part I, Feb. 4, 2009 -- Grand Cru Chablis, Meursault, Corton Charlemagne and various Sauzet and Coche-Dury wines (18 wines) The format for the annual white burgundy vintage tasting and oxidation check was altered somewhat in 2009. We expanded the dinner to three nights and, for the first time, included some grand cru Chablis. The first night, held on February 4, 2009 at Campanile Restaurant in Los Angeles, was devoted to grand cru Chablis, significant premier crus, Corton Charlemagne and a flig… text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2002_vintage_assessment_dinners&rev=1521027700&do=diff Part I - February 18, 2010 -- 26 grand cru Chablis, Meursaults, Corton Charlemagnes and a flight of top 1ers from Chassagne and Puligny The first night, held on February 4, 2010 at Campanile Restaurant in Los Angeles, was devoted to grand cru Chablis, significant premier crus, and Corton Charlemagne. The second night (Feb 18) will be devoted to the grand crus from Batard Montrachet, Bienvenues Batard Montrachet, Criots Batard Montrachet and Chevalier Montrachet. The third night will be mostly … text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2004_vintage_assessment_dinners&rev=1521027700&do=diff **2004 Vintage Assessment and Oxidation Check Dinner No. 1 @ Chinois** **February 15, 2012** Appetizer Course Passed Hors d’oeuvres 1990 Pommery Cuvee Louise Champagne (magnum) Light/medium gold color; biscuit and light honey nose with some citrus background; a concentrated citrus and mineral palate that struck me as ever so slightly sweet but didn’t finish that way. The finish was more of a citrus and mineral finish. It was decent champagne but not that exciting. Like most ‘90 Champagnes no… text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2005_vintage_assessment_night_3&rev=1521027700&do=diff Part III --10 top-rated Montrachets and the Coche big three from the 2005 vintage @ Melisse February 27, 2013 On Wednesday February 27, 2013 ten of us gathered at Melisse Restaurant in Santa Monica California for the third and final night of the 2005 vintage assessment and oxidation check dinners. This dinner, which is usually a celebration, is called the “Mostly Montrachet” dinner. Befitting the name, we tasted 10 different 2005 Montrachets (one in two different formats) and the big three fro… text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2005_vintage_assessment_night_one&rev=1521027700&do=diff Part I – February 5, 2013 at Spago Restaurant, Beverly Hills CA 26 top-rated Chablis, Meursault and Corton Charlemagne from the 2005 vintage The first installment of our 2005 Vintage Assessment dinners was held at Spago Restaurant in Beverly Hills on Tuesday February 5, 2013. This was our first return to Spago since our February 2011 retrospective 1990-2000 Chablis dinner. Once again we were dazzled by the food and artistry of Chef-Owner Wolfgang Puck, Executive Chef, Lee Hefter, Chef de Cuisi… text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2005_vintage_assessment_night_two&rev=1521027700&do=diff Part II - 24 top-rated 2005 grand cru hyphenated Montrachets (plus one Meursault) @ Valentino February 20, 2013 On Wednesday February 20, 2013 thirteen of us gathered at Valentino Restaurant in Santa MonicaCalifornia for the second of my three annual white burgundy vintage assessment and oxidation check dinners. On this occasion we tasted 24 grand cru wines from Bienvenues Batard Montrachet, Criots Batard Montrachet, Batard Montrachet and Chevalier Montrachet – and one Meursault Genevrieres wh… text/html 2018-03-14T12:41:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2006_vintage_assessment_dinner&rev=1521027700&do=diff We tasted the 2006 White Burgundies at Valentino Restaurant in Santa Monica on Thursday, March 6, 2014.. This was our ninth consecutive year of doing these tastings. The 2006 white burgundies have been controversial since they were harvested – so controversial that the people who regularly attend these dinners have debated for over a year whether we should taste the 2006s at all. The consensus was that the vintage should be tasted, but not in our usual three night format which typically means 60… text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2007_vintage_assessment_dinner_night_one&rev=1521027699&do=diff The first installment of our 2007 Vintage Assessment and Premox Check Dinners was held on Tuesday, February 3, 2015 at Valentino Restaurant in Santa Monica, California. The subject for the evening was grand cru Chablis from the top producers (along withe on Raveneau 1er which we perenially include), Meursault, and Corton Charlemagne. We had a total of 30 wines divided into four flights. text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2007_vintage_assessment_night_three&rev=1521027699&do=diff On Thursday, March 19, 2015, ten of us gathered at Melisse Restaurant in Santa Monica for the final dinner of the 2007 series which is referred to as the “Mostly Montrachet” dinner. This event, just as the title implies, consists primarily of Montrachets from the vintage and a few other very expensive wines – invariably the Coche-Dury Corton Charlemagne and Meursault Perrieres and usually the Leroy Corton Charlemagne. This dinner, which is always a celebration of the vintage (and for me for havi… text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2007_vintage_assessment_night_two&rev=1521027699&do=diff Thirteen of us gathered again at Valentino in Santa Monica on March 4, 2015, this time to taste the top-rated 2007 hyphenated Montrachet grand crus – the best from Bienvenues-Batard, Criots-Batard, Batard and Chevalier Montrachet and a few unidentified ringers – 27 wines in all. text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=2008_night_1&rev=1521027699&do=diff 2008 White Burgundy Vintage Assessment Dinner No 1 @ Valentino February 9, 2016 On Tuesday February 9, 2016 fourteen of us gathered in the Gold Room at Valentino Restaurant in Santa Monica California to taste twenty-nine of the top 2008 Chablis, Meursault and Corton Charlemagnes. We also had one surprise old Leroy white. text/html 2018-03-14T11:50:21+02:00 https://www.gdeschamps.net/wiki/doku.php?id=aladame_stephane&rev=1521024621&do=diff Wines 2006 * Montagny 1er Cru, Cuvee Selection (June 2010) - Out of about half a dozen bottles at dinner one was noticeably oxidised. [I Hickman]. 2010 * Montagny 1er cru (March 2018) - lovely wine, no pre-mox [b.henry] text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=ambroise_bertrand&rev=1521027699&do=diff Background information No background information. Wines 1994 * Corton Charlemagne (9 May 2009): not oxidized, great fruit driven nose, ripe and balanced. Best bottle until now (10th from 12) 1995 * Corton Charlemagne (27 July 2008): not oxidized, very young and took a while to open up [Keith Akers] text/html 2020-05-10T02:24:24+02:00 https://www.gdeschamps.net/wiki/doku.php?id=amiot_guy&rev=1589070264&do=diff Background information * In vintage 1995: used batonnage, apparently once every 10 days, until the end of ML fermentaton. * In vintage 1996: used batonnage; stirred lees every 10 days; continued stirring “longer than usual” in 96 but discontinued at unspecified date prior to end of May 1997. text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=angerville&rev=1521027699&do=diff Background information No background information. Wines 1995 * Meursault Santenots (December 2005): Not oxidized. Excellent, classic. [Frank Drew] 1996 * Meursault Santenots (June 2008): Two bottles sampled. Not oxidized. Superb, fresh as a daisy. [David Honig] text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=anglada_deleger&rev=1521027699&do=diff Background information No background information. Wines 1995 * Chassagne Blanchots Dessus (Oct 2012) Oxidized and corked -- the double whammy! Although I guess if a bottle is going to be premoxed, it may as well be one that was already corked. [MLT] text/html 2018-11-11T17:16:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=auvenay&rev=1541952997&do=diff ‍Background information Winemaking information: According to Stephen Tanzer (Issue 116) no batonnage is done at D'Auvenay or its alter ego, Leroy, but the wines are left on their fine lees. Corks are not bleached, treated or waxed. Corks hand sorted to weed out potentially defective ones. text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bachelet_jean_claude&rev=1521027699&do=diff Chassagne-Montrachet Blanchot Dessus (May 2013); Oxidized, and advanced color. [Chuck Miller] text/html 2018-11-11T17:20:08+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bachelet_ramonet&rev=1541953208&do=diff 1978 * Chassagne-Montrachet Cailleret: (02/01/2012): not oxidized, cork solid but fully oxidized capsule, beautiful acidity [Shawn C Paul] 1993 * Batard Montrachet (Oct 2018): not oxidized, had three bottles and all three maturing and drinking well [Jammy Wine] text/html 2025-03-12T00:16:46+02:00 https://www.gdeschamps.net/wiki/doku.php?id=ballot_millot&rev=1741735006&do=diff Background Information: * In vintage 2010: Free SO2 target at bottling is 35 ppm; also uses approximately 800 mg of CO2 (which is much higher than most producers -- see Le Moine for another example) * In vintage 2017: (per William Kelley of the Wine Advocate) Ballot Millot now has a target of 40 ppm of free SO2 text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=batonnage&rev=1521027699&do=diff Batonnage Batonnage is the process of stirring the fine lees remaining in the barrel of unfinished wine after the initial settling (debourbage.) While some producers do not engage in any batonnage (allegedly this group includes Leroy/d'Auvenay, Jadot (in 1996 only), Remi Jobard, Latour, Ramonet and perhaps Matrot), the great majority of white burgundy producers engage in batonnage to at least some degree in vintages where the lees are healthy (i.e. free of rot, mildew, botrytis or other probl… text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=belland_jean_claude&rev=1521027699&do=diff Background information No background information. Wines 1996 * Corton Charlemagne (24 Jan 2006): badly oxidised [G Deschamps] text/html 2018-03-14T14:24:21+02:00 https://www.gdeschamps.net/wiki/doku.php?id=belland_roger&rev=1521033861&do=diff Background information In vintage 2003: acidified his wines, and as a result, “I did do some bâtonnage to make sure that it completely integrated.” In vintage 2007: current free SO2 target is 30-35 ppm. Not clear when this level began. In vintage 2009: Roger Belland switched from natural cork to DIAM closures (agglomerated cork with a binding material. DIAM claims lower oxygen permeability than natural cork and virtually non-existent TCA) text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bernardmorey&rev=1521027699&do=diff Please now use the new page for this producer. text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=billaud_simon&rev=1521027699&do=diff Background information No background information. Wines 1995 * Chablis les Clos (July 2005): not oxidised [ER] * Chablis les Preuses (July 2005): oxidised [Jan-Tore Egge] 1996 * Chablis Les Blanchots VV (Nov 2005) : oxidized [Andrew Hall] text/html 2018-03-14T12:41:39+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bitouzet_pierre&rev=1521027699&do=diff 1999 Corton-Charlemagne: Purchased in France, well-stored. Cloudy, not tartrate chrystals, thin, clearly not of GC quality. After a few minutes, faintly oxidized. After half an hour, clearly oxidized. Hillard Sharf text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bitouzet_prieur&rev=1521027698&do=diff Background Information * In vintage 2003: acidified his wines and did more batonnage than usual to make sure that the acidity integrated in the wine * In vintage 2004: did less batonnage than normal Wines 1996 * Meursault Perrières(April 2006): Not oxidized, fresh, very good, years to go (Frank Drew) text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bize_simon&rev=1521027698&do=diff **2004** * Savigny Vergelesses Blanc (June 2011) - oxidized - (R DeAngelo) * Corton Charlemagne (Feb 2013) not oxidized (R DeAngelo) * Corton Charlemagne (May 2013) not oxidized (R DeAngelo) * Corton Charlemagne (Feb 2014) not oxidized (R DeAngelo) text/html 2020-07-19T18:35:50+02:00 https://www.gdeschamps.net/wiki/doku.php?id=blain_gagnard&rev=1595176550&do=diff Background Information * In vintage 2004: a relatively severe debourbage and later because the wines seemed to lack mid-palate fat, “we stirred the lees a bit more than usual until March [2005]” Wines 1989 * Criots-Batard-Montrachet (March 2014) not oxidized (TSim@rud) text/html 2023-06-22T17:12:49+02:00 https://www.gdeschamps.net/wiki/doku.php?id=boillot_henri_and_boillot_jean&rev=1687446769&do=diff Background * In vintage 1999: stirred the lees once per week; duration unspecified. * In vintage 2000: per Allen Meadows: “Boillot said that he did a full eight months of bâtonnage (most domaines stop after the malo is completed).” * In vintage 2002: no information on batonnage text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=boillot_jean_marc&rev=1521027698&do=diff Background information In vintage 2003: less batonnage than normal In vintage 2005: M/L's completed by January 2006, but lees still being stirred in June 2006 Wines 1994 * Puligny Referts (Aug 2009 - Jul 2010): Not oxidised, lovely. Consistent notes on 4 bottles. [Gareth Miles] text/html 2022-06-09T03:19:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bonneau_du_martray&rev=1654737580&do=diff **Background information** * According to Allen Meadows: “bâtonnage is done in accordance with the characteristics of the vintage.” * In vintage 2003: “One peculiarity of our approach in 2003 is the we did our first bâtonnage after the malos were complete. text/html 2021-06-30T15:17:42+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bouchard&rev=1625059062&do=diff Bouchard Background information * In vintage 1996: no information about batonnage. * In vintages 1999 and 2000: under new winemaker Philippe Prost, batonnage is used but is done by rolling the barrels to avoid the unnecessary addition of oxygen. text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=boudin_chantemerle&rev=1521027698&do=diff No background information. Wines 1996 * Chablis Fourchaume (Aug. 2006]: Oxidized; sweet/sour. [Frank Drew] text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=boudin_dom._de_chantemerle&rev=1521027698&do=diff Wines 1996 * Chablis Fourchaume (Aug 2006): Oxidized; sweet/tart, greyish cork [Frank Drew] * Chablis Fourchaume (8/12/2006): oxidized. [Nathan Vandergrift] * Chablis Fourchaume (Oct 2007): Ditto. [Frank Drew] * Chablis Fourchaume (3/18/2008): oxidized. [Nathan Vandergrift] text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=bouzereau_michel&rev=1521027698&do=diff Background information * In vintage 2003: almost no batonnage * In vintage 2004: “We did some lees stirring but only at the very beginning and not much even then as I didn’t want to soften the wines unduly.” Wines 2001 * Meursault Les Grands Charrons text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=boyer_martenot&rev=1521027698&do=diff Background information * In vintage 1995: batonnage information unknown. * In vintage 1996: used batonnage; stirred weekly through ML completion. * In vintage 2003: very little batonnage * In vintage 2005: stirred weekly for the first two months and then text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=brenot_philippe&rev=1521027698&do=diff **1995** * Batard Montrachet (Oct 07) oxidized (R DeAngelo) 1996 * Chassagne En Remilly (Oct 07) - not oxidized, at peak. (R DeAngelo) * Chassagne En Remilly (Nov 07) not oxidized (R DeAngelo) 1999 * Puligny Enseignières (Apr 09): Absolutely no oxidation, pale as a new release, excellent bottle [Frank Drew] text/html 2020-03-02T11:10:57+02:00 https://www.gdeschamps.net/wiki/doku.php?id=brocard_jean_marc&rev=1583143857&do=diff Background information No background information. Wines 1996 * Chablis Beauregard (Jun 2005): completely oxidized [Michael Malinoski] * Chablis Les Clos (March 2007): Not oxidized; structure, concentration, terrific Chablis [Frank Drew] text/html 2019-04-27T09:29:45+02:00 https://www.gdeschamps.net/wiki/doku.php?id=buisson_charles&rev=1556350185&do=diff No background information. Wines 2004 * Meursault Charmes(July 2010): Early oxidation? Hints of it on the nose, and rather gold for a youngish wine; a drying finish, perhaps from the oak [Frank Drew] * Meursault Charmes(August 2010) Shot Undrinkable [David Sugarman] text/html 2020-03-30T09:48:19+02:00 https://www.gdeschamps.net/wiki/doku.php?id=camille_giroud&rev=1585554499&do=diff **Camille Giroud** Background: No information known at this time 2004 * Corton Charlemagne (6 Mar 2010): not oxidized, but lacking grand cru density [Don Cornwell] 2008 * Corton Charlemagne (Apr 2019): golden, baked apple, flat, dry, sadly oxidized [Adrian Latimer] text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=carillon&rev=1521027698&do=diff Background information * General: wines spend 9-12 months in cask and then 3-6 months in stainless steel; grand crus typically get one year in oak and then 6 months in stainless steel. * In vintage 1996: lees stirred weekly through ML completion. text/html 2020-12-20T18:26:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chablisienne_la&rev=1608485194&do=diff Background information No background information. Wines 1995 * Les Preuses (Feb 2011) - very good; not oxidised [I.Hickman] 1996 * Valmur (May 2009) Excellent; not oxidized. At peak! [Stuart BH Niemtzow] 2000 * Les Fourchaumes L'Homme Mort text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=champy_maison&rev=1521027698&do=diff Background information In vintage 2002: lesser wines are described as receiving “lots of batonnage,” so it is reasonable to assume that the premiers and grand crus received the same Wines 1997 * Corton Charlemagne (Nov 2005): no oxidisation - lovely [Ben Coffman] text/html 2018-03-14T12:41:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chandon_de_briailles&rev=1521027698&do=diff 2007 * Corton Blanc (Oct 2012): Not oxidized. [MLT] text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chanson&rev=1521027697&do=diff Type in the content of your page here. 1995 * Beaune Clos des Mouches (28/1/01): Sound but rather plain, ordinary wine [Sam Chafe} * Beaune Clos des Mouches (2/1/04: Little nose, some structure, average [Sam Chafe] * Beaune Clos des Mouches text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chartron_jean&rev=1521027697&do=diff **Background information** No backgound information. **Wines** 1995 * Puligny Montrachet 1er Cru Clos de la Pucelle (December 2015): Dark amber, flavor shot. Dommage. [P. Mesrobian] 1996 * Chevalier-Montrachet Clos des Chevaliers (March 2013): fully oxidized, nothing left. dark amber color. [Beau Carufel] text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chartron_trebuchet&rev=1521027697&do=diff Background Information No background information. Wines 1988 * Puligny Folatieres (Sept 2009): Advanced on the nose, but still fresh to taste. Will be too oxidative for some. Three bottles, consistent notes. [Gareth Miles] * Le Montrachet text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chavy_alain_domaine&rev=1521027697&do=diff Wines 2004 * Puligny Les Folatières (Sep 2009): 2off Oxidised [Børge Størkersen] 2005 * Puligny Montrachet (Jan 2008 - April 2010): 4 bottles, all fine [Paul Dellar] 2006 * Puligny Montrachet (Jun 2013): Not oxidized. A decent if unremarkable quaff. [Kurt] text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=chavy_gerard&rev=1521027697&do=diff Wines 1995 * Puligny Les Folatières(Apr 2000): not oxidised [Jan-Tore Egge] * Puligny Les Folatières (Jun 2003): not perceived of as oxidised, but quite developed [Jan-Tore Egge] 1996 * Puligny Les Folatières(Feb 2004): not oxidised [Jan-Tore Egge] text/html 2020-03-30T09:51:07+02:00 https://www.gdeschamps.net/wiki/doku.php?id=clair_bruno&rev=1585554667&do=diff Background information No background information. Wines 1999 * Corton Charlemagne (Sept 2007) - totally oxidized [Kevin Harvey] 2001 * Corton - Charlemagne (Sept 2007): slighty oxidised [Dennis Ward] * Corton - Charlemagne (Sept 2007): badly oxidised [Dennis Ward] text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=clerc_henri_et_fils&rev=1521027697&do=diff Wines 2001 * Puligny Folatieres (Aug 2007) - young and fresh, excellent [Paul Dellar]. * Puligny Folatieres (Dec 2008) - still fresh - delicious [Paul Dellar]. 1996 * Puligny-Montrachet 1er Cru, Les Folatieres (Sept 2007) - sound wine/no oxidation. [I Hickman]. text/html 2025-04-16T06:20:22+02:00 https://www.gdeschamps.net/wiki/doku.php?id=coche_dury&rev=1744777222&do=diff Background information * In Issue 49 of the IWC (Jul/Aug 93) Steven Tanzer described Coche-Dury's then prevailing batonnage regime as follows: “The wines spend nine or ten months on their lees, with batonnage, or stirring of the lees, being performed at least twice a month until the beginning of March [of the year after the vintage]. text/html 2025-04-14T16:25:05+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_bruno&rev=1744640705&do=diff Background Information This is a spin-off of Colin-Deleger, where Michel Colin divided most of his vineyard holdings between his two sons, Bruno and Philippe. * In vintage 2004: Bruno states that he follows most of his father's techniques except that text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_deleger&rev=1521027697&do=diff Background information * In vintage 1995: stirred the lees every two weeks until Mar 96 (M/Ls continued until late May). * In vintage 1996: used batonnage; stirred weekly until Dec 96, then every two weeks until January or February when ML's were complete. text/html 2018-03-14T12:41:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_madam_francois&rev=1521027697&do=diff 1989 * Chassagne-Montrachet “Clos Devant” (June 2012): not oxidized, and very nice [Peter Kleban] text/html 2020-08-29T16:20:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_marc&rev=1598710832&do=diff Background information * In vintage 1996: stirred the lees “extensively: at least 3 times a week until Christmas, or when the malos start[ed].” * In vintage 1999: batonnage regime unknown. * In vintage 2000: batonnage regime unknown. * text/html 2022-01-01T18:54:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_morey&rev=1641059668&do=diff Background information * General: No batonnage performed here. * In vintage 2007: (per Burghound): targeting a free SO2 level of 35 to 40 ppm along with completely untreated corks and wax capsules. (NB. Its not clear precisely when this started) text/html 2022-07-17T21:42:49+02:00 https://www.gdeschamps.net/wiki/doku.php?id=colin_philippe&rev=1658086969&do=diff Background Information This is a spin-off of Colin-Deleger, where Michel Colin divided most of his vineyard holdings between his two sons, Bruno and Phillipe. * In vintage 2005: according to Stephen Tanzer, he practices less batonnage than his father (Colin-Deleger) and brother Bruno. Stopped stirring the lees in December 2005. Target free SO2 raised to 40 ppm starting with this vintage. According to Tanzer, the wines are less lush, but more precise. text/html 2018-03-14T14:07:14+02:00 https://www.gdeschamps.net/wiki/doku.php?id=contact&rev=1521032834&do=diff Contact Info The owner of and principal contact person for this wikispace is Guillaume Deschamps (guillaume.deschamps@gmail.com). Please send all questions and requests to this email address. Editors/Principal Content Providers * Main editor: Don Cornwell (don@doncornwell.com [user:doncornwell]]) text/html 2018-11-23T03:50:44+02:00 https://www.gdeschamps.net/wiki/doku.php?id=corks&rev=1542941444&do=diff Corks Corks and/or cork treatments clearly play a role in the premature oxidation being experienced. As most tasters who have experienced the premature oxidation problem recognize, bottles from a single case of ten year old perfectly cellared white burgundy may vary widely – with some perfectly fine, some partly oxidized and perhaps some fully oxidized. The oxygen permeability of corks varies and as has been demonstrated in the scientific literature to represent somewhat of a bell curve. text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=coutoux_michel&rev=1521027696&do=diff Background Information * In vintage 1999: batonnage information unknown. * In vintage 2000: According to Stephen Tanzer (Issue 122) Coutoux feels that this vintage is advancing too rapidly and has thus increased his use of SO2 starting with 2003 text/html 2018-03-14T17:27:11+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dampt_daniel_et_fils&rev=1521044831&do=diff 2005 Chablis Cote De Lechet (May 2009) Not oxidized. Classic Chablis, delicious. [Leah Amir] 2007 * Chablis Vaillons (Jan 2014): a touch advanced for a 2007 in my opinion [droch] * Grand Vin de Bourgogne (Jan 2016) Clearly oxidized [dcdarrow] text/html 2023-11-01T14:20:25+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dancer_vincent&rev=1698844825&do=diff Background information * From Burghound (2002): Dancer bottles after 12 months just before the next vintage, and bottles barrel by barrel. * Sept/Oct 2009 Issue of IWC: Mr. Tanzer says the following: “Dancer told me that 1999 and 2000 were his problem vintages with premature oxidation, and that since that era he has taken a number of steps to prevent his wines from dying an early death in bottle, including longer elevage, the use of more small doses of SO2 (there were previously just thr… text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=darviot_perrin&rev=1521027696&do=diff Background Information Wines 1997 * Chassagne-Montrachet Blanchots-Dessus (December 2010): Not oxidised. [MdeMorey] 1998 * Meursault-Perrieres (December 2010): Not oxidised. 3 bottles - all deep gold but attribute this to very ripe (late picked ?) fruit and plenty of new oak. [MdeMorey] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dauvissat&rev=1521027696&do=diff Please now use the new page for this producer. text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dauvissat_jean&rev=1521027696&do=diff Background information No background information. Wines 1996 * Chablis Saint Pierre (Feb 1999-Nov 2000): not oxidised, but not particularly inspiring; four bottles drunk in this period [Jan-Tore Egge] 1998 * Chablis Fourchaume (Feb 2006): a few faint oxidative notes at start, fine later [Bill Nanson] text/html 2025-04-25T14:22:23+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dauvissat_vincent&rev=1745583743&do=diff Background information * General information: Dauvissat's fruit is harvested by hand and is not destemmed. Eighty percent of the grapes are fermented in stainless steel and 20% are barrel fermented. Selected yeasts are sometimes used. The elevage takes place in barrels, but only a few of which are new. The elevage lasts 8 to 18 months depending on the vineyard. Clos and Preuses generally get 16-18 months in barrel, but the US cuvees of Vineyard Brands generally are bottled after 13-14 mont… text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=defaix_bernard&rev=1521027696&do=diff Background information No background information. Wines 2010 * Chablis Côte de Lechet (Feb 2013): not oxidized [Peter Kleban] 1996 * Chablis Côte de Lechet (Nov 2007): Oxidized [Frank Drew] 2003 * Chablis Côte de Lechet VV (May 2008): not oxidised [Dennis Ward] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=defaix_daniel_etienne&rev=1521027696&do=diff No background information Wines 1996 * Chablis Côte de Léchet (Jan 2008): Oxidized, natural looking cork [Frank Drew] * Chablis Les Lys (Nov 2006): Not oxidised [Jan-Tore Egge] * Chablis Les Lys (Jul 2007): Not oxidised [Jan-Tore Egge] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=defaix_raveneau&rev=1521027696&do=diff Background information Domaine Defaix-Raveneau is a negociant producer, based in Chablis. Wines 1999 * Chablis Cote de Lechet, 1er cru - oxidised. Cork fine. (Nov 2006) [Ben Coffman] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=delarche&rev=1521027696&do=diff Background Information No information on batonnage. Wines 1995 * Corton Charlemagne (Jun-Dec 2003): tasted four times, three times outstanding and once just short but notes on three occasions of “medium-full gold color” [Don Cornwell] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=deleger_george&rev=1521027696&do=diff Background information Ed. Note: This producer no longer makes wine. His last vintage was 2001. The vineyards were transferred to Domaine Colin-Deleger. The Chevalier Montrachet vines owned by Georges Deleger (older than those originally owned by Colin-Deleger) were transferred to Colin-Deleger, who retained them for use as the Colin-Deleger estate wine. The somewhat younger Chevalier vines owned by Colin-Deleger were transferred to Colin's two sons, Bruno and Phillipe. text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=demessey&rev=1521027696&do=diff No background information. Wines 1996 * Macon Cruzille Les Avoueries (February 2006): Not oxidized, pretty tasty, nice wine [Frank Drew] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=deux_montille&rev=1521027696&do=diff Background Information * In vintage 2003: Almost no batonnage and some wines acidified * In vintage 2009: switched closures from natural cork to DIAM; free SO2 targets 40 to 50 ppm Wines 2005 * Auxey Duresses (October 2011): not oxidized. [W.L.] text/html 2018-03-14T12:41:36+02:00 https://www.gdeschamps.net/wiki/doku.php?id=domaine_des_lambrays&rev=1521027696&do=diff Background information During a visit on 18 Nov 2005, Thierry Brouin explained he was well aware of the problem but that no solution had been found so far except drinking the wines younger (!) -- which makes sense but is not necessarily what we want to hear! text/html 2022-10-30T02:03:05+02:00 https://www.gdeschamps.net/wiki/doku.php?id=domaine_leflaive&rev=1667091785&do=diff Background information * Ed. Note: For a decade, Domaine Leflaive was one of the very small group of producers who had virtually no premox problems. But beginning with the 2006 vintage, the Leflaive wines have had HUGE oxidation problems with a large percentage of the bottles oxidized. In the annual vintage assessment dinners, we encountered oxidized Leflaives fromt he 2006, 2007 and 2008 vintages. Domaine Leflaive went from one of the six most reliable white burgundies you could buy text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=domaine_michelot&rev=1521027695&do=diff Background Information: * No information at this time Wines: 2002 * Meursault Perrieres (06/01/11 ): oxidized; shame, had good stuffing [Dana Gaiser] 2005 * Meursault Perrieres (9/8/15): Pretty much at a perfect point. No oxidation. Beautiful wine [Howard Cooper] text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=domaine_servin&rev=1521027695&do=diff Wines 2000 Chablis Grand Cru Les Clos - fine (02/15) 2002 Chablis Grand Cru Les Clos - fine (11/07) 2002 Chablis Grand Cru Bougros - first bottle from the case was prematurely oxidised, despite an excellent cork. Second bottle was fine. (10/07) text/html 2019-12-26T09:50:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=doudet_naudin&rev=1577350229&do=diff Background Information Wines 2002 * Corton Charlemagne...( Nov 12, Mar 13) lovely, no premix at all . B.Henry * Corton Charlemagne...( Feb 2015) 2 bottles 1 badly pre mox, the other slightly pre mox. [b.henry] 2003 * Corton Charlemagne text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=droin&rev=1521027695&do=diff Blanchots: dark, oxidized, dead (2 bottles), 2005 [Alan Weinberg] text/html 2018-05-31T21:22:45+02:00 https://www.gdeschamps.net/wiki/doku.php?id=droin_jean_paul&rev=1527794565&do=diff Background information No background information. Wines **1995** * Chablis Vaudesir (Dec 2011): totally oxidized, undrinkable [F. Panaïotis] 1996 * Chablis Blanchot (2005): dark, oxidized, dead (2 bottles) [Alan Weinberg] * Chablis Clos text/html 2020-08-13T22:17:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=drouhin&rev=1597349849&do=diff Background information * In vintage 1996: no information about batonnage. * In vintage 1999: “less batonnage than normal.” * In vintage 2000: no information on batonnage. * In vintage 2001: “did a bit more batonnage than usual.” * text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dublere&rev=1521027695&do=diff Background Owner/winemaker Blair Pethel recently described his winemaking approach in a new thread on technical approaches to oxidized burgundies on the Squires Board site. You will find the comments at Post #58 (on page 2) of the following thread: text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=dubois_jean_luc&rev=1521027695&do=diff No background information. Wines 1995 * Chorey-Les-Beaune Clos Margot (Feb. 2006, March 2006): Not oxidized, but oaky, dry finish [Frank Drew] 1996 * Chorey-Les-Beaune Clos Margot (Aug. 2006): Beginning to oxidize (greyish cork), high acid, not bad with food (Frank Drew) text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=duplessis_gerard&rev=1521027695&do=diff Background information No background information for the time being. Wines 1990 * Chablis Clos (Feb 2006): (three bottles) the first was not oxidized but bottles 2 and 3 were oxidized, drinkable but not really enjoyable. Dan Kravitz imported these, and he has told me Duplessis Les Clos in a good vintage should last for much longer than 15 years [Lewis Dawson] text/html 2020-05-21T11:40:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=ente&rev=1590054033&do=diff Background Information * In vintage 2002: According to Allen Meadows, Ente is gradually changing things “because he is now interested in crafting age worthy and balanced wines. As a consequence, he is doing much less bâtonnage and generally trying to be less invasive in all aspects of both vinification and text/html 2018-03-14T12:41:35+02:00 https://www.gdeschamps.net/wiki/doku.php?id=ente_benoit&rev=1521027695&do=diff Background Information * Brother(?) of the better-known Arnaud Ente, of Meursault. Wines 1999 * Puligny-Montrachet (Feb 2009): Not oxidized, pretty good wine [Frank Drew] **2000** * Puligny Montrachet 1er Cru Champ Gain (June 2010): Not oxidised (Marcus Kitchen) text/html 2019-06-20T13:12:47+02:00 https://www.gdeschamps.net/wiki/doku.php?id=faiveley&rev=1561029167&do=diff Background Information * In vintage 2007: Now firmly pressing the must to extract phenols and insure the must isn't “too clean,” but (in contradictory fashion) has adopted the controversial hyperoxidation or “browning of the must” technique, which removes the phenols from the juice before fermenting. Wines are placed in barrel with fine lees and are not racked or fined. Wines are filtered only if needed for chemical stability. Bottles with 25 ppm of free SO2. text/html 2018-06-06T13:25:37+02:00 https://www.gdeschamps.net/wiki/doku.php?id=faq&rev=1528284337&do=diff Please-Do not make entries by erasing or over-writing the entries of others! I have noticed recently that a few of you have gotten in the habit of adding entries by taking an existing post and simply erasing the date, comment and name of the poster and inserting your own information. PLEASE do not do this. It is easy to make entries using the default editor. text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=fetl_pillot&rev=1521027694&do=diff Background Information * In vintage 2010: abandoned natural cork and converted to DIAM closures Wines 1996 * Chassagne 1er Cru Les Grandes Ruchottes(Oct 2010) badly oxidised [I. Hickman] * Chassagne 1er Cru Les Grandes Ruchottes (Dec 2010) even worse than the previous bottle [I. Hickman] text/html 2020-08-22T17:38:52+02:00 https://www.gdeschamps.net/wiki/doku.php?id=fevre&rev=1598110732&do=diff ‍‍‍Background information * Vintage 2006: Along with sister-estate Bouchard has state of the art bottling line that excludes oxygen. Goal for free SO2 at bottling is 40 ppm. * Vintage 2007: Along with Bouchard, now uses only unbleached corks coated with paraffin only (no silicone). For the petit chablis, village chablis and all 375 ml bottlings regardless of level they are now using a text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=fichet&rev=1521027694&do=diff Background Information * In vintage 2002: “The ‘02s are very rich and thus I did less bâtonnage compared to the ‘01s because I was afraid they might become top heavy.” * In vintage 2003: almost no batonnage; domaine admits picking “too late text/html 2020-06-15T19:37:54+02:00 https://www.gdeschamps.net/wiki/doku.php?id=fontaine_gagnard&rev=1592242674&do=diff Background information * In vintage 1996: no information about batonnage. * In vintage 2003: almost no batonnage * In vintage 2004: normal batonnage regimen (frequency and length not disclosed) * In vintage 2007: current free SO2 target is 30 ppm (not clear when this change began) text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=fredericmagnien&rev=1521027694&do=diff Please now use the new page for this producer. text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=gagnard_delagrange&rev=1521027694&do=diff Background information In vintage 1996: batonnage information unknown. Wines 1995 * Batard-Montrachet (13 & 15 Oct 2004): full blown gold color with toasty aromas; outstanding but going fast [Don Cornwell] 1996 * Montrachet (11 Mar 2010): tasted with Jacques Gagnard's daughter Claudine Blain-Gagnard and Jean-Marc Blain in Los Angeles (from a bottle I purchased at auction a few years ago). In a text/html 2020-11-18T08:35:46+02:00 https://www.gdeschamps.net/wiki/doku.php?id=gagnard_jn&rev=1605684946&do=diff Background information * In vintage 1996: no information about batonnage. * In vintage 1999: “minimal” amount of batonnage in fear that the wines might become ponderous and lack elegance. * In vintage 2003: about the same amount of batonnage as normal text/html 2018-11-24T17:44:44+02:00 https://www.gdeschamps.net/wiki/doku.php?id=general_discussion&rev=1543077884&do=diff What is the "premature oxidation" issue exactly? Several consumers, producers and critics have reported that a non-negligible number of bottles of white burgundies suffer from a phenomenon called “premature oxidation,” often referred to as “premox. text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=genot_boulanger&rev=1521027694&do=diff Background information No background information. Wines 1999 * Meursault Clos du Cromin (May 2010): not oxidised [Marcus Kitchen] **2000** * Meursault Boucheres (May 2007): not oxidised [Dennis Ward] 2002 * Corton-Charlemagne (Sep 2007): not oxidised [Dennis Ward] text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=gentler_presses&rev=1521027694&do=diff Readers of International Wine Cellar and Wine Advocate will likely recall reading in the mid-90's glowing comments from burgundy winemakers about their wonderful new computer-controlled bladder presses that allowed them to have an infinite range of control over the pressing process. Many touted that these new presses allowed them to produce lighter, cleaner juice and to eliminate the coarser lees, with the intended result of making wines which were more immediately approachable and attractive to… text/html 2023-11-01T13:45:18+02:00 https://www.gdeschamps.net/wiki/doku.php?id=germain_henri&rev=1698842718&do=diff Domaine Henri Germain BACKGROUND INFORMATION * [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. text/html 2018-03-14T12:41:34+02:00 https://www.gdeschamps.net/wiki/doku.php?id=girardin&rev=1521027694&do=diff Please now use the new page for this producer. text/html 2019-03-08T11:23:43+02:00 https://www.gdeschamps.net/wiki/doku.php?id=girardin_vincent&rev=1552040623&do=diff Background information * In vintage 1996: no information about batonnage. * In vintage 1999: batonnage done once a week through the end of April 2000 and “then stopped for three weeks to allow the malos to finish.” Then resumed stirring and continued to do so through at least the end of June 2000. Girardin described the stirring as lasting for a text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=grivault&rev=1521027693&do=diff Background information * In vintage 2002: “a bit less batonange than in the past.” * In vintage 2004: condition of grapes “wasn't great”; used less batonnage and new oak than usual Wines 1992 * Meursault Clos des Perrieres (June 2011): not oxidized, great [Stu Jakub] text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=grux_franck&rev=1521027693&do=diff 2004 * Meursault Meix Chavaux (Feb 2012): not oxidised, good [Nick Kernoghan] text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=gueguen_frederic&rev=1521027693&do=diff Wines 2007 * Chablis 1er Cru L’Homme Mort (June 2010) - not oxidised. [I Hickman]. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=guffens_heynen&rev=1521027693&do=diff 1995 * Pouilly-Fuissé Premier Jus (Nov 2005): Not oxidized, very bright, terrific wine [Frank Drew] 1996 * Macon-Pierreclos Le Chavigne (Sept 2005): Not oxidized, fresh, bright, some oak, still on the young side [Frank Drew] * Macon-Pierreclos Le Chavigne text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=guyamiot&rev=1521027693&do=diff Please now use the new page for this producer. Thanks. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=guyon_antonin&rev=1521027693&do=diff Wines 1996 * Corton Charlemagne Grand Cru (Feb 2009) - Noticeable dark colour, drinkable but too advanced, especially in comparison to the Pernand Vergelesses. Disappointing. [I Hickman]. * Corton Charlemagne Grand Cru (Apr 2009) - The colour's a little better, but it's much the same story - very pleasant drinking right now, but it's forward and I can't see it get any better. [I Hickman]. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=heritiers_lafon&rev=1521027693&do=diff This page is for Héritiers des Comtes Lafon (Mâconnais). For Domaine des Comtes Lafon (Meursault) please see ths page. Background information Wines 2000 2007 * Macon Clos de la Crochette (October 12): Not oxidized. Brisk acidity and energy. From a half case. [N Audi] text/html 2018-06-05T22:27:23+02:00 https://www.gdeschamps.net/wiki/doku.php?id=home&rev=1528230443&do=diff Unhealthy Credit score Automobile easy cash loans near me - i-news.kz, are induced for people who have a poor credit score history and cannot qualify for a regular Automatic mortgage. If you'll be able to protect a spotty credit Automotive loan, as for an extended while as you put off lacking payments or hiring late, it should contribute to improve your credit score and finances a terrific deal. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=jadot&rev=1521027693&do=diff Background information NOTE FROM EDITOR (DON CORNWELL): Jadot appears to have made a distinct change in its winemaking with respect to its whites beginning in the year 2000. As indicated below in the notes on each vintage, there is a very low incidence of premox among the Jadot wines produced in 1995, 1996 and 1999. However, beginning with the 2000 vintage, Jadot has a very significant incidence of premox. This has also been borne out in our annual vintage assessment/oxidation check dinners. O… text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=javillier&rev=1521027693&do=diff Background information * General: Uses Vaslin press and allows the must to oxidize (aka “hyperoxidation”), a controvesial technique. Ages the wine in oak barrels for 12 months and then, after racking, transfers the wine to cement vats for 3-5 months before bottling. text/html 2025-09-20T11:55:07+02:00 https://www.gdeschamps.net/wiki/doku.php?id=jobard_francois&rev=1758362107&do=diff Background information * This estate generally does not practise batonnage. * The estate was renamed “François et Antoine Jobard” in 2002, & “Antoine Jobard” in 2007 after François' full retirement. * Antoine tends to make wines that are leaner & tighter in their early years compared with those made by his father. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=jobard_remi&rev=1521027693&do=diff Background Information * Unlike the Francois Jobard estate, this estate does use some batonnage * In vintage 2003: less batonnage and more new wood used 1996 * Meursault le Poruzots Dessus; Oxydised (cork mention Francois & Remi Jobard) * text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=jouard&rev=1521027693&do=diff Background information * In vintage 1996: no information available on batonnage. * In vintage 1999: no information available on batonnage. * In vintage 2000: per Allen Meadows “did almost no bâtonnage.” Wines 1995 * Batard-Montrachet text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=juillot&rev=1521027693&do=diff Background information In vintage 1996: batonnage information unknown. Wines 1995 * Corton Charlemagne (05 Mar 2004): Medium gold, fully mature, not oxidized [Don Cornwell] * Corton Charlemagne (May-Aug 2004): three bottles all very deep gold color and obviously rapidly oxidizing, but still enjoyable to some degree at this point [Don Cornwell] text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=la_chablisienne&rev=1521027693&do=diff Background Information text/html 2018-03-14T14:09:52+02:00 https://www.gdeschamps.net/wiki/doku.php?id=laboure_roi&rev=1521032992&do=diff Wines 2001 Le Montrachet (December 2011) - 2 bottles both oxidized too badly to drink. [Regan McCaffery] === 2004 Chassagne Montrachet.. (tasted April 2010) Oxidized. Not too bad but not a wine to enjoy. Sherry like without the Sherry Fun. === Wine not orange, but still the flavor text/html 2025-01-15T01:44:19+02:00 https://www.gdeschamps.net/wiki/doku.php?id=lafon&rev=1736901859&do=diff This page is for Domaine des Comtes Lafon (Meursault). For Héritiers des Comtes Lafon (Mâconnais) please see ths page. Background information * General: (From a 2014 Decanter profile on Lafon): Montrachet is the only wine to be aged entirely in new oak. The premiers crus are aged in a proportion that varies from 25% to 40% and the wine stays in wood for 16 months. Lees-stirring is used sparingly – ‘usually when the fermentation is slow to finish or when the wine is reduced’, he says. His c… text/html 2020-07-23T21:25:49+02:00 https://www.gdeschamps.net/wiki/doku.php?id=lamy_hubert&rev=1595532349&do=diff Background information * Fiche technique du Criots Batard Montrachet 2001: Vinification: Récolte manuelle en petites caisses. Raisins pressés très doucement avec un pressoir pneumatique. Débourbage statique. Pas de levurage et pas d’enzymage. Pas de chaptalisation. Fermentation en fûts (228 l). Fermentation très longue : 90 jours. text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=lamy_pillot_rene&rev=1521027693&do=diff Background Information: * In vintage 2010: (per Burghound): bottles with free SO2 ranging from 25 to 30 ppm 1999 * Chassagne Morgeots (Feb 2011): not oxidised, good [Nick Kernoghan] * Chassagne Morgeots (May 2011): not oxidised, very good [Nick Kernoghan] text/html 2018-03-14T12:41:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=langoureau&rev=1521027693&do=diff No background information. Wines 1999 * Puligny Les Chalumeaux (April 2006): Not oxidized, very enjoyable, not yet peaking [Frank Drew] text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=langoureau_sylvain_et_nathalie&rev=1521027692&do=diff No Background information Wines 1999 * Puligny Chalumeaux (April 2006): Not oxidized, enjoyable but not yet complex [Frank Drew] * Puligny Chalumeaux (July 2011): Not oxidized, very fresh and quite good [Frank Drew] 2000 * Puligny Garenne text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=laroche&rev=1521027692&do=diff Background information No background information. Wines 1990 * Chablis Clos (28 Apr 2005): mostly oxidized [Carl Steefel] 1994 * Chablis Blanchot (2002) not oxidized, surprisingly good for the vintage (John Guyton) 1996 * Chablis Blanchots Reserve l'Obedience text/html 2019-11-25T10:44:49+02:00 https://www.gdeschamps.net/wiki/doku.php?id=latour&rev=1574675089&do=diff ​Background information * In vintage 1996: batonnage information unknown. * In vintage 1999: batonnage information unknown. * In vintage 2000: no batonnage performed. * In vintage 2002: per Allen Meadows: “We do no bâtonnage because we don’t settle the musts after pressing and we believe that this naturally preserves freshness. text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=latour_girard&rev=1521027692&do=diff Please now use the new page for this producer. text/html 2018-04-05T22:55:45+02:00 https://www.gdeschamps.net/wiki/doku.php?id=latour_giraud&rev=1522961745&do=diff Background information * In vintage 1996: used batonnage; frequency not disclosed, but batonnage continued through at least the end of May 1997. * In vintage 1999: used batonnage, but frequency and length not disclosed. * In vintage 2000: in describing his winemaking approach generally to Allen Meadows Jean-Pierre Latour said text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=le_moine&rev=1521027692&do=diff Background Information Editor's Note by Don Cornwell: Le Moine's winemaker Mounir Saouma takes a completely different approach from most in trying to avoid premature oxidation. While Mounir is a negociant who receives the wines after the primary alcohlic fermentation is completed, he has a lot input/control on how the wines are handled prior to receipt by him. Mounir believes that many burgundies are suffering from premox because the producers very gently press their wines with their modern p… text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=leflaive&rev=1521027692&do=diff Please use the new page for this producer. text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=leflaive_olivier&rev=1521027692&do=diff Background information * Vinification (of the Domaine Wines): Grapes are hand harvested and pressed as whole berries. Fermentation occurs entirely in oak barrels, 30% of which are new. Aging lasts 12 months in oak followed by an additional 5 months in stainless steel prior to bottling. The complete wines are lightly fined and filtered. text/html 2018-03-14T12:41:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=leroy&rev=1521027692&do=diff [Ed. Note: Someone apparently erased the contents of this page] Background Information * In vintage 1996: apparently no batonnage done; wines left on their lees Wines 1991 Corton Charlemagne (Domaine bottling) (7 January 2012): Not oxidized; tremendous bottle [David Kubiak] text/html 2022-06-13T00:10:03+02:00 https://www.gdeschamps.net/wiki/doku.php?id=long_depaquit&rev=1655071803&do=diff Background information Owned by Maison Albert Bichot. Important Chablis owners with almost 70 hectares of vines, mainly 1er and GC rated. Main crus are the 1ers Vaillons and Vaucoupins and the GC's of Blanchots & Moutonne. Current regime is lutte raisonnée, 'wild' yeasts, all stainless for the base wines, a couple of months (post ferment) in recently emptied Grand Cru barrels for the 1ers, and 10-20% barrel ferment (% depends on vintage) in 'old' barrels for the Grand Crus. Often the GC Blanc… text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=magnien_frederic&rev=1521027691&do=diff Background information No background information. Wines 2000 * Morey St Denis Les Larrets (blanc) (17 Jan 2003): not oxidised [G Deschamps] * Morey St Denis Les Larrets (blanc) (17 Aug 2004): not oxidised [G Deschamps] text/html 2018-05-12T19:37:27+02:00 https://www.gdeschamps.net/wiki/doku.php?id=maltroye_chateau_de_la&rev=1526146647&do=diff Background Information * In vintage 2002: used more SO2 than normal at the end of the ML fermentation to avoid the possibility of volatile acidity; batonnage regimen unclear * In vintage 2003: less batonnage than usual * In vintage 2007: current free SO2 target is 32 ppm; not clear when this began text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=marccolin&rev=1521027691&do=diff Please use the new page for this producer. text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=marcmorey&rev=1521027691&do=diff Please now use the new page for this producer. text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=matrot&rev=1521027691&do=diff Background information Editor's (Don Cornwell) opinion: Matrot unfortunately is in the group of producers who have the highest incidence of premature oxidation, one of the proverbial “poster children” for premature oxidation. See this page. * In vintage 1995: apparently used batonnage for the first time ever. Stirred the lees (frequency not disclosed) until the end of ML fermentation. text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=matrot_joseph&rev=1521027691&do=diff Wines 2005 * St Aubin 1er Cru Fleurs de Coteaux (June 2010) - not oxidised. [I Hickman]. text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=matrot_wittersheim&rev=1521027691&do=diff **2002** * Meursault Village - (2/5/2010): Lovely, with expected maturity, stored at consistent 55F [Jake Hartinger] text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=meo_camuzet&rev=1521027691&do=diff Background Information: **Winemaking Information**: Wines **2007** Hts Cts de Nuits Clos Philibert (2014): 6 bottles no problems. (Adrian Latimer) **2010** Hts Cts de Nuits Clos Philibert (2016): 3 bottles all fine. (Adrian Latimer) **2011** text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=merlin_olivier&rev=1521027691&do=diff **Background information** **Wines** **2005** * Mâcon La Roche Vineuse Vieilles Vignes (September 2009): Clear beginning of oxidation, still enjoyable but do not wait drinking them. [Michiel Carpentier] * Viré-Clessé Terroir de Clessé (March 2010): completely oxydized. Explains why it was on sale at the norwegian Vinmonopolet. [Thomas Kuntziger] text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=meursault_chateau_de&rev=1521027691&do=diff Background Information * None to date. Wines 2002 * Chateau de Meursault (28 May 2009): Not oxidized. Gold tinge, but not unreasonable for 7 years out. Wonderfully pure, creamy, and lemony with a good backbone of acidity. [Kurt] * text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=michel_louis&rev=1521027691&do=diff 1988 * Chablis Les Clos (June 1988) - no oxidation, golden but needs more time [Gareth Miles] 1996 * Chablis Montée de Tonnerre (September 2006) - no oxidation [Jan-Tore Egge] * Chablis Montée de Tonnerre (April 2007) - no oxidation [Jan-Tore Egge] text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=michel_rene&rev=1521027691&do=diff Background information Domaine Réné Michel is a high quality producer, that mostly produces Viré-Clessé wines (Macon-Clessé until 1998). These are mostly the unoaked Tradition and the oaked 'Eléve en fut de chene'. There is also a very rich 'vendange exceptionelle' which is a 16%abv later harvest wine. text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=mikulski&rev=1521027691&do=diff Background information * From Burghound, Issue 7 (July 2002): “Mikulski professes to be nuts about perfect triage work as he says that it's impossible to expect to make something great in the absence of perfect raw materials. The grapes are picked as late as possible and Mikulski claims to have not chaptalized any of his whites since 1993. The grapes are pressed without the use of enzymes followed by 24 hours of text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=montille&rev=1521027691&do=diff Background Information * In vintage 1996: lowered free SO2 use; numerical targets * In vintage 2001: began using untreated corks to avoid potential peroxide contamination * In vintage 2003 Free SO2 increased from 20ppm to 40ppm * In vintage 2008: Free SO2 targets now 40 to 50 ppm text/html 2020-05-21T11:44:32+02:00 https://www.gdeschamps.net/wiki/doku.php?id=moreau_bernard&rev=1590054272&do=diff Background * In vintage 2006: Per Allen Meadows: estate confirmed that “in-bottle free sulphur levels... had been moved up slightly to a goal of approximately 35 ppm from 25 to 30 previously.” Wines 1999 * Chassagne Champs-Gains (24 April 2010) Not oxidized. Excellent condition. Last btl of 3 (two previuos btls also fine). [Henrik Magnusson] text/html 2020-03-28T02:02:41+02:00 https://www.gdeschamps.net/wiki/doku.php?id=moreau_christian&rev=1585357361&do=diff 1996 * Chablis Clos des Hospices dans Les Clos (Aug/Sept 2009) No oxidisation, young, slightly unclean. Three bottles, consistent notes. [Gareth Miles] 2002 * Chablis Les Clos (July 2009) partially oxidized [P Muto] * Chablis Les Clos (4 Feb 2010): not oxidized but fairly mature. See 2002 Tasting Notes, Night One. [Don Cornwell] text/html 2018-03-14T12:41:31+02:00 https://www.gdeschamps.net/wiki/doku.php?id=moreau_louis&rev=1521027691&do=diff 2002 * Chablis Les Clos (July 2009) totally oxidized (P Muto) * Chablis Les Clos (August 2014): not oxidized, drinking well. [droch] * Chablis Les Clos (December 2011) totally oxidized (N Audi) * Chablis Valmur (July 2009) totally oxidized, 0 for 2, thankfully I only bought the two bottles! (P Muto) text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey._bermard&rev=1521027690&do=diff 1996 * Batard Montrachet (Nov. 2007): two bottles, neither oxidized [Don Cornwell] * Batard Montrachet (13 Aug 2011): not oxidized. Excellent wine. [Don Cornwell] * Chassagne Caillerets (4 Nov 2005): not oxidized. Very good. [Nathan Vandergrift] text/html 2018-07-27T16:58:01+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey_bernard&rev=1532703481&do=diff Background information * In vintage 1996: admitted batonnage, but frequency not disclosed other than comment that batonage was “less than in previous vintages.” * In vintage 1998: lees stirred weekly through the end of ML fermentation. * text/html 2021-12-26T20:44:54+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey_coffinet&rev=1640547894&do=diff 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 1998 * Chassagne en Remilly (October 2011) - Much to my surprise, drank beautifully. Fully mature but not oxidized. [P. Mesrobian] text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey_jean_marc&rev=1521027690&do=diff **2002** * Chassagne Montrachet Les Caillerets (Nov 2013):6 bottles with three oxidized [R Younger] * Chassagne Montrachet Les Caillerets (Dec 2014): stunning, no problem here [b.henry] * Chassagne Montrachet Chenovettes (Nov 2013): 6 bottles with 5 oxidized [R Younger] text/html 2020-05-21T11:42:04+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey_marc&rev=1590054124&do=diff Background information * In vintage 1996: batonnage known to have occurred, but frequency and length unknown. * In vintage 2003:“I did virtually no bâtonnage and I was afraid that they would take up too much wood so I racked them into stainless in May. During the text/html 2021-10-16T21:35:13+02:00 https://www.gdeschamps.net/wiki/doku.php?id=morey_pierre&rev=1634412913&do=diff Background information General: Except for the Bourgogne, which is fermented in stainless steel, Pierre Morey ferments in 228 litre barrels, of which 20-25% are new for village level wines and 30-50% new for premier cru and grand cru wines. Lees are stirred two or three times per week until Christmas of the year of the vintage, after which it is usually a maximum of once per week, but much depends on the vintage. For exampe he did extensive batonnage on the 2007's. Wines are racked after malol… text/html 2024-01-11T22:32:06+02:00 https://www.gdeschamps.net/wiki/doku.php?id=niellon&rev=1705008726&do=diff Background information * In vintage 2010: switched cork diameter from 24 mm to 25 mm Wines 1990 * Chassagne-Montrachet (March 2014): Showed very well, no signs of premature oxidation. A beautiful wine. [J. Shanker] 1991 * Chevalier Montrachet (June 2012) text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=olivierleflaive&rev=1521027690&do=diff Please now use the new page for this producer. text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=other_alleged_causes&rev=1521027690&do=diff Other Alleged Causes of Premature Oxidation A wide variety of other potential causes of the premature oxidation problem have been floated as theories in the past few years. Some of the more serious ones (and some of the more ridiculous ones as well) are discussed below. text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pacalet_philippe&rev=1521027690&do=diff Wines 2007 * Puligny Montrachet (Aug 2013): not oxidized [MLT] text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pavillon&rev=1521027690&do=diff **1999** * Corton Charlemagne (Aug 2010) 2 bottles badly oxidized, 2 mildly oxidized and 2 okay[R Younger] * Corton Charlemagne (Oct 2010) 2 bottles bad premox and 2 okay [R Younger] * Corton Charlemagne (May 2011) 4 bottles bad premox, 3 mildly affected and 1 okay text/html 2024-02-07T03:49:50+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pernot&rev=1707274190&do=diff Background information * In vintage 2003: no batonnage at all * In vintage 2007: free SO2 target 30-35 ppm; not clear when this began Wines 1985 * Batard - Montrachet (Aug 2013): Magnum, solid, years to go, not oxidized, delicious [R Younger] text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pierremorey&rev=1521027690&do=diff Please now use the new page for this producer. text/html 2023-11-01T12:05:13+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pillot_jean_marc&rev=1698836713&do=diff Background Information * In vintage 1996: batonnage information unknown * In vintage 2005: no batonnage performed. Estate has raised average free SO2 levels at bottling from 17ppm to 30 ppm. Uses no more than 30% new oak. Wines stay in wood for only 12 monhts, and then are transferred to stainelss steel to complete the elevage (usually another 6 to 8 months.) text/html 2018-03-14T12:41:30+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pillot_paul&rev=1521027690&do=diff Background Information * In vintage 2007: current free SO2 target is 35 ppm; unclear when that began Wines * 1997 (on the bottle) / 1996 (on the cork) - Chassagne La Romanée - over 4 bottles 3 were oxidized, the remaining being an excellent wine. text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=pinson&rev=1521027689&do=diff Background Info: **Vintages** **1996** * Chablis Clos (8 Feb 2011): not oxidized. See 95-2000 Retrospective Notes. [Don Cornwell] 2000 * Chablis Clos (2011 to 2012): 8 bottles, none oxidized. [AlexW] 2002 * Chablis Clos (26 May 2010): Not oxidized [Don Cornwell] text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=piuze_patrick&rev=1521027689&do=diff 2008 * Chablis Blanchots (9 June 2014) Two bottles. Not Oxidised [E Veitch] * Chablis Ier Cru Vaillons 'Les Minots' (Dec 2013) Not Oxidised. Excellent condition [E Veitch] 2010 Bougros Côte de Bouqueyreaux: I had a bottle a few months ago that was absolutely wonderful. This one is still drinkable, but clearly advanced as shown by the color and some caramel and baked fruit on the palate. The freshness is gone already and there is even not as much complexity anymore. text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=potel&rev=1521027689&do=diff Background Information * In vintage 2004: per Allen Meadows-a severe débourbage, very little bâtonnage and only one racking right before preparing for the mise, which includes fining and a light filtration. Wines 1982 * Puligny Montrachet 1er Cru Les Combettes text/html 2020-05-21T11:21:12+02:00 https://www.gdeschamps.net/wiki/doku.php?id=prieur&rev=1590052872&do=diff Background information * In vintage 1995: lees stirred weekly through at least the beginning of June 1996, some MLs complete at that point and some continuing. * In vintage 1996: no information about batonnage. * In vintages 1999 and 2000: batonnage done but frequency and length not disclosed. More batonnage was done in 1999 than in 2000, however. text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=prieur_brunet&rev=1521027689&do=diff Wines 1996 * Santenay, En Biochot (Feb 2008) - 2 bottles, very developed and a toss of the coin as to whether they were slightly oxidized or just at the end of their drinking life. [I Hickman]. * Santenay, En Biochot (Oct 2010) - last bottle, the freshest of the three but still developed. At its peak. [I Hickman]. text/html 2018-03-14T14:40:33+02:00 https://www.gdeschamps.net/wiki/doku.php?id=producers_by_appellation&rev=1521034833&do=diff WARNING: This page is out of date as I do not feel like editing all the links to point toward the new website. I keep it here for reference as it has value, but it will remain in a broken state until a kind soul decides to do the editing. -- Guillaume (3/14/2018) text/html 2018-06-25T02:45:12+02:00 https://www.gdeschamps.net/wiki/doku.php?id=prudhon&rev=1529887512&do=diff Background Information * In vintage 2003: “much less batonnage than usual” Wines 2001 * St Aubin Les Meurgers(July 2006): no oxidation [Paul Dellar] * St Aubin Les Meurgers(June 2008): oxidised [Paul Dellar] * St Aubin Le Ban text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=puligny_montrachet_chateau_de&rev=1521027689&do=diff Background Information * In vintage 2003: virtually no batonnage and wine removed from barrels in September to avoid excess oak * In vintage 2004: apparently did not treat for oidium before the harvest--attempted to cull out infected grapes either on the sorting tables or in the vineyard prior to picking text/html 2025-07-01T22:43:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=ramonet&rev=1751402620&do=diff Background information * In vintage 1995: batonnage information not known, however this domaine is known not to favor batonnage. * In vintage 1996: allegedly no batonnage. (Note: Ramonet claims H2O2 in corks caused oxidation in Batard and Ruchottes) text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=rapet&rev=1521027689&do=diff 1998 * Corton Charlemagne (16/10/08): early maderisation, fairly coloured, disappointing [Sam Chafe]. * Corton Charlemagne (18/6/09): better colour, soft, no backbone, not maderised but undistinguished [Sam Chafe]. * Corton Charlemagne (Aug 2016): Not oxidized text/html 2024-11-28T09:04:44+02:00 https://www.gdeschamps.net/wiki/doku.php?id=raveneau&rev=1732781084&do=diff Raveneau General information: Raveneau's grapes are 100% hand harvested. The grapes are crushed before pressing and given a 12 hour débourbage (gross lees settling). The fermentation takes place in large fermenters either with or without selected yeasts, depending on the vintage. The wines are placed in older barrels for 12 months and then placed in stainless steel for approximately another six months. (Note that this practice parallels that of Domaine Leflaive and Roulot, both of which also h… text/html 2018-03-14T12:41:29+02:00 https://www.gdeschamps.net/wiki/doku.php?id=remoissenet&rev=1521027689&do=diff Background Information * None available at this time Wines **1985** * Montrachet (Aug 2015): delicious and ready [R Younger] **1989** * Meursault Genevrieres (Dec 2007): no oxidation, at Domaine , spectacular [R Younger] * Meursault Genevrieres text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=robin_guy&rev=1521027688&do=diff Background information Wines do spend some time in barrel. Wines 1996 * Chablis Mont de Milieu (Oct 2007): Not oxidized; stoney nose, good wine [Frank Drew] * Chablis Valmur (Dec 2009): Not oxidized; light gold, very bright, complex [Frank Drew] text/html 2019-12-01T14:01:16+02:00 https://www.gdeschamps.net/wiki/doku.php?id=romanee_conti&rev=1575205276&do=diff Background information * No present information on batonnage or winemaking regime Wines **1995** * Batard Montrachet: (May 2011 at DRC): Not oxidised, one of the finest whites I have ever drunk, beeswax, white flowers, honey, lovely balance, long (Adrian Latimer) text/html 2023-05-15T10:29:26+02:00 https://www.gdeschamps.net/wiki/doku.php?id=roulot&rev=1684139366&do=diff Background information * General Information: Starting with the 1994 vintage, the Roulot wines are aged 16-18 months before bottling. The wines spend only 12 months in barrel and then an addtional 4 to 6 months in stainless steel tanks. (In this respect, quite similar to Leflaive.) text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=roumier&rev=1521027688&do=diff Background information In vintage 1996: no information about batonage. (Note: Roumier suspects H2O2 affected the corks in his Corton Charlemagne and caused premature oxidation) In vintage 2005: Roumier now using paraffin-only corks (no silicone). As an experiment, 50% of Roumier's Corton is being bottled with corks washed only in hot water (i.e. no peroxide). text/html 2024-09-09T01:13:51+02:00 https://www.gdeschamps.net/wiki/doku.php?id=sauzet&rev=1725837231&do=diff Background information * Ed. note by Don Cornwell: Gerard Boudot, the winemaker at Sauzet, tells dramatically conflicting stories about his batonnage regime depending upon who he is telling the story to. Compare particularly the differences in the preliminary notes between comments made to Tanzer and Remington Norman concerning the 1993 vintage and the comments on the 1999 vintage. The post-ML batonnage in 1995, 1996 and particularly in 1999 is of HUGE concern to me given the widespread re… text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=servin_domaine&rev=1521027688&do=diff Wines 1997 * Chablis Blanchot (18/10/05): Plain, nice acidity on finish but no structure, maderisation creeping in [Sam Chafe] 2000 * Chablis Les Preuses (April 2007) - no oxidation, youthful, lovely, if perhaps a little atypical [Paul Dellar] text/html 2018-03-14T19:00:22+02:00 https://www.gdeschamps.net/wiki/doku.php?id=sidebar&rev=1521050422&do=diff Home List of producers News about DIAM closures Vintage tastings: 2009 2008 2007 2006 2005 text/html 2024-06-25T09:14:38+02:00 https://www.gdeschamps.net/wiki/doku.php?id=start&rev=1719299678&do=diff Welcome to the Oxidized Burgundies Wiki! Jun 6, 2018: the site has recently been vandalized by bots. Some 12,000 users and 2,000 pages have been created. I have cleaned up (most of) the mess but for the time being user registration is suspended. If you are a new user please send me an email and I'll give you access to the wiki. If you're not a bot my email address should be easy to find :) text/html 2018-11-23T03:45:50+02:00 https://www.gdeschamps.net/wiki/doku.php?id=sulphur&rev=1542941150&do=diff Sulphur dioxide, or SO2, which is produced naturally in the primary fermentation process, is the primary anti-oxidant in white wine. (Red wines have tannins which also help protect the wines from oxidation.) SO2 performs two particularly useful anti-oxidative functions. First, it interacts with hydrogen peroxide in the wine, which is naturally formed as water and oxygen interact with other chemicals in the wine, and prevents those molecules of peroxide that it forms bonds with from forming aceta… text/html 2018-03-14T11:55:47+02:00 https://www.gdeschamps.net/wiki/doku.php?id=test_creation&rev=1521024947&do=diff Wines 2009 Just to see if everything is working correctly or not. 2010 Am I getting a table of contents now? text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=thomas_moillard&rev=1521027688&do=diff Type in the content of your page here. 1995 Corton Charlemagne (2008-09): Three bottles, some brown sediment. One somewhat maderised, one ok but rather drab, and one very good, fully matured [Sam Chafe] text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=tollot_beaut&rev=1521027688&do=diff Background Information * In vintage 2007: Current free SO2 target is 42 ppm; not clear when this began Wines 1996 * Corton Charlemagne (Feb. 2013) A wonderful wine; not oxidized, completely mature (D. Sugarman) 1999 * Corton Charlemagne text/html 2023-10-17T18:32:40+02:00 https://www.gdeschamps.net/wiki/doku.php?id=tribut&rev=1697560360&do=diff Background Information Wines 2003 * Cote de Lechet (Sept 2017): oxidized 2018 * Cote de Lechet (October 2023): oxidized (Suzanne Camhi) text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=valette_domaine&rev=1521027688&do=diff Background Information: * None at this time Wines: text/html 2020-05-21T11:43:19+02:00 https://www.gdeschamps.net/wiki/doku.php?id=verget&rev=1590054199&do=diff Background information * Steven Tanzer, in Issue 49 of the IWC (Jul/Aug 93) describes Verget's batonnage and sulphiting regime as follows: “Guffens keeps his wines on their lees even after the malolactic fermentation (a la Lafon), and the purity of his lees allows Guffense to continue to text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=vocoret&rev=1521027688&do=diff Background information * [to be added] Wines 2004 * Chablis Montée de Tonnerre (Nov 2009): Not oxidized. Golden color, balanced, nice. [Kurt] text/html 2020-05-21T11:16:05+02:00 https://www.gdeschamps.net/wiki/doku.php?id=vogue_comte_de&rev=1590052565&do=diff Background information * Vogüé makes white wine from chardonnay vines planted at the top of the Musigny vineyard. In 1993 and earlier vintages, the wine is labeled “Musigny Blanc”. The vines were ripped up and replanted after the 1993 vintage. Since that time the wine has been declassified and because there is no AOC Chambolle-Musigny blanc, it has to go all the way down the hierarchy to Bourgogne Blanc. Vogüé is currently entitled to release this as a grand cru but did not do so for 22 years… text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=vougeraie&rev=1521027688&do=diff Wines 2000 * Corton Charlemagne Le Charlemagne (Feb 2007): No problem, lovely bottle [Paul Dellar] * Corton Charlemagne Le Charlemagne (April 2008): No problem, very young still [Paul Dellar] * Corton Charlemagne Le Charlemagne (Jan 2010): Still fine, indeed relatively youthful for those willing to risk further ageing [Paul Dellar] text/html 2018-03-14T12:41:28+02:00 https://www.gdeschamps.net/wiki/doku.php?id=which_producers_are_most_and_least_affected&rev=1521027688&do=diff Some producers are clearly more affected than others The oxidation which has been observed in the 1995 to 2004 vintages seems to vary widely among producers. Some producers seem to have a very high incidence of oxidized bottles while others have very little. text/html 2022-06-13T03:04:47+02:00 https://www.gdeschamps.net/wiki/doku.php?id=which_producers_are_most_and_least_affected2&rev=1655082287&do=diff Some producers are clearly more affected than others The oxidation which has been observed in the 1995 to 2012 vintages seems to vary widely among producers. Some producers have a very high incidence of oxidized bottles while others have very little. Because the producers’ performance with respect to the incidence of premature oxidation has varied over time, and because some producers have made considerable progress in combating premox, in this latest update (June 2020) I have primarily weigh…