On Feb 6, 11:55Â*am, "Bi!!" > wrote:
> On Feb 6, 9:14�am, DaleW > wrote:
>
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>
>
>
> > Jay "not the one with points/who needs ripeness/NYC's own" Miller did
> > a great job organizing a horizontal of 2000 Clos Vougeot last night at
> > Michael's in midtown Manhattan. 9 metro area winegeeks gathered to
> > taste 11 '00 Burgs (10 Clos Vougeot and 1 ringer) blind. A nice vocal
> > and opinionated group, with some diverging tastes. I was not feeling
> > 100%, and was quieter than norm, but thought I'd trot out my brief
> > impressions to give a start, others can fill in their opinions. Jay
> > and Cliff Rosenberg had double-decanted the wines about an hour before
> > dinner I believe.
>
> > Wine # 1
> > Medium bodied, bright acidity, crisp if slightly subdued red cherry
> > and raspberry fruit, nice mineral finish. This was some people's
> > favorite, but later in night it was revealed to be slightly corked.
> > Would like to taste a "correct" bottle. B+ when initially poured
>
> > Wine # �2
> > Ripe warm fruit, low acid, entire package seems flat and
> > uninteresting. Somewhat short on finish, one of only 2 bottles I
> > really found unappealing. C+
>
> > Wine # 3
> > A lifted nose with a slight candied note at first, a little oak, but I
> > like the palate better than the nose. Good structure, nice wine. B/B+
>
> > Wine # 4
> > Quite dumb on the nose at first. Big on palate, extracted but not
> > oaky, maybe just a hint of green. Table consensus it's the Jadot.
> > Chewy wine, but I like. B+
>
> > Wine #5
> > Big, ripe, long- one of the more divisive wines. The bottle has clued
> > in people its the Leroy. I find it appealing, yet not really what I
> > look for in Burgundy - a voluptuous wine. I say it is trying to be a
> > Pomerol, which gets me some strange looks, till I explain I meant
> > texturally, the lushness. That at least keeps me from getting kicked
> > off table. B/B+
>
> > Wine # 6
> > I don't especially care for this at first, but it really grows on me
> > with air to become one of my favorites of night. Sweet fruit, crisp
> > acidity, moderate tannins. Some herb and cocoa notes. A-/B+
>
> > Wine # 7
> > At first fruit on nose strikes me as unusual, ripe red plums, but
> > seems to settle into a more Burgundesque cherry/raspberry profile. On
> > palate this is really beautiful, a medium-bodied wine with dark
> > cherry, earth, and a little herb. Ends up as my vote for WOTN. I'm
> > thinking this might be the Mugneret. A-
>
> > Wine #8
> > Maybe just a hint of barnyard, sweet fruit with a bit of oak, I find
> > a little hard, but with some time could be good. B/B+
>
> > Wine # 9
> > Spicy toasty oak, nice balance of black raspberry fruit, tannin, and
> > acidity. I think this might be the Meo. B+/A-
>
> > Wine # 10
> > Sweet, big, ripe fruit but with lots of acidity (almost too much for
> > me), tannic structure. Needs time. B/B+
>
> > Wine # 11
> > Huge ripe nose, someone says "Loring." Lots of oak, this reminds me of
> > cherry cough syrup. C+
>
> > Wines were revealed:
> > 1.2000 Fourrier "Petits Vougeot" Vougeot 1er Cru
> > 2. 2000 Lamarche Clos Vougeot (I realize some producers label Clos de
> > Vougeot, but I'll be simple and consistent)
> > 3. 2000 JJ Confuron Clos Vougeot
> > 4. 2000 Jadot Clos Vougeot
> > 5. 2000 Leroy Clos Vougeot
> > 6. 2000 George Mugneret Clos Vougeot
> > 7. 2000 Rene Engel Clos Vougeot
> > 8. 2000 Meo-Camuzet Clos Vougeot
> > 9. 2000 Jean Grivot Clos Vougeot
> > 10. 2000 Potel Clos Vougeot
> > 11. 2000 Anne Gros Clos Vougeot
>
> > The fun of tasting blind. If you had asked me beforehand, I wouldn't
> > have predicted Engel in my top 3, much less my favorite. And would
> > have guessed Anne Gros to be a fave, rather than my last place
> > finisher. The Engel and Grivot were particular finds, as comparative
> > values
>
> > There was one non-blind bottle, the 1992 Drouhin Clos Vougeot, Jay
> > brought as he couldn't locate the 2000. A nice mature Burg, tannins
> > resolved, good acidity, some mineral, maybe just a hint of (not
> > unattractive) greenness still there. Wish I still had my food when
> > this came around. B/B+
>
> > Kudos to Jay for a great job coordinating, thanks to Chet for the
> > Leroy, �Paul Jaouen for arranging venue,and to everyone for the good
> > company. I liked my food, though the sauces on the sweetbreads and the
> > veal cheeks were a bit much for the wines. Others had some doneness
> > issues with meat, but I think everyone had a good time. Overall I had
> > quite a favorable impression of the wines, though I was a bit fatigued
> > and maybe not up to mustering my usual enthusiasm. Fun night anyway.
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. 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.
>
> Well, for being tired or not up to par you did a nice job with the
> notes. Â*Thanks for the detailed summary. Â*I would agree your
> comment on the Engel and Gros although I recently opened a bottle of
> the 2000 Engle CdV and thought it was tasty and improving. Â*I also
> would agree with your assement of the Leroy "lushness" and I always
> wonder if it's the concentration of quality fruit or is it cellar
> manipulation. Â*Given that she's really big into biodynamics and
> terroir I haven't gotten much terroir in her wines in recent
> years...just big deep fruit.- Hide quoted text -
>
> - Show quoted text -

Unsure what method she used, but the Leroy was more about Leroy than
terroir to me. Certainly an impressive wine, though.
With CdV so big, not sure if I have a firm grip on what CdV's terroir
IS, though.