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Bretty Mouton - 9/30/2008 6:15:49 PM   
petitblanc

 

Posts: 41
Joined: 2/20/2007
From: Madison, WI
Status: offline 		Recent references to the 1996 vintage of Bordeaux tempted me, and tonight I had the unpleasant experience of opening THREE consecutive bottles of 1996 Mouton Rothschild which displayed very prominent brett, masking virtually all other characteristics of the wine. The plastic bandaid and barnyard aromas never blew off, even after hours of air.

All bottles looked pristine, excellent corks and fills, and were recently purchased from a highly reputable source whom I generally trust to sell only wines that have been properly cellared for their entire life.

What am I to make of this? Could improper storage create conditions which cause brett to become more prominent than it would otherwise be? Or must this be a matter of a bad lot from the Chateau (all bottles were from the same case).

Should I discuss this with the seller?


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pb
Post #: 1
RE: Bretty Mouton - 9/30/2008 7:15:54 PM   
RoundersRob

 

Posts: 735
Joined: 7/1/2006
From: Santa Cruz, CA
Status: offline 		my opinion is if you are dissatisfied with your purchase, then yes, discuss it with the seller.  It's a little easier if you can do that discussion in person with an example of the bad bottle, especially considering the price of that wine.  I don't think that bad storage could enhance Brett though.  If it's there, it's there regardless of storage conditions.  Do a little research to see if others have had the same problem with that vintage of Mouton.

(in reply to petitblanc)
Post #: 2
RE: Bretty Mouton - 10/1/2008 3:27:03 AM   
Colonel Lawrence

 

Posts: 2093
Joined: 4/24/2006
From: Arabia
Status: offline 		My only experience of returning wine was to a supermarket chain (Sainsburys).
I'd bought 18 bottles of 2004 Stefano Accordini Valpolicella Classico from their wine web site just before it closed down.
The first bottle tasted of bad sherry and looked cloudy and evil (all oxidisation signs).
I took it to my nearest Sainsburys who refunded the full current price 8.99 pounds even after I pointed out I'd paid only 4 pound a bottle, and from a different place!
You can't expect service like this, but as your supplier has a reputation to preserve he should treat you well and pass the issue to his supplier.
Being 3 consecutive bottles worries me - what about my 2 cases of 1996 Mouton Rothschild?
Love to hear whether others have heard of this particular problem?
I do have the luxury of being able to sell mine - what do you think?
L.

(in reply to petitblanc)
Post #: 3
RE: Bretty Mouton - 10/1/2008 3:46:39 AM   
Colonel Lawrence

 

Posts: 2093
Joined: 4/24/2006
From: Arabia
Status: offline 		I've just remembered why I bought the 2 cases:
An EWS Blind Tasting - December 8th, 2005:
1996 Chateau Mouton-Rothschild (Pauillac) - 136 points - 32/17/6 - 99 rating
Fairly deep color. Decadent nose really makes a statement, offering more complexity and nuance than any other wine. At first is was musty, leaning toward oxidation. But it blew off to reveal peaty, whisky barrel scents similar to wine #9. We get notes of ripe cassis fruit, spice, tobacco, minerals, roast coffee, and wet earth. Incredible on the palate; how can a wine offer such big masculine flavors yet come across as tantalizingly soft and fleshy? From a textural point of view, this is a perfect wine. It’s tannic, balanced, and has a very long finish. It didn’t hurt that Mr. Parker heaped an avalanche of praise on wine #12...and was shocked (as we all were) when "the wine of the night" turned out to be 1996 Mouton. That’s why we taste blind!
1st of 16 (Five 1st Growths + Pichon Lalande, Cos d’Estournel, Leoville Las Cases)
1995 vs. 1996 Bordeaux with Robert M. Parker, Jr.

I think I'll gamble and keep the cases!
Wish me luck.
L.

(in reply to Colonel Lawrence)
Post #: 4
RE: Bretty Mouton - 10/1/2008 3:55:30 AM   
pjaines

 

Posts: 911
Joined: 5/26/2008
From: London
Status: online 		I'm sure you wont be short of potential "friends" who would like to come and help you taste these wines.

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-- Paul

(in reply to Colonel Lawrence)
Post #: 5
RE: Bretty Mouton - 10/1/2008 5:33:11 AM   
petitblanc

 

Posts: 41
Joined: 2/20/2007
From: Madison, WI
Status: offline 		As far as I can tell, this is not a a common problem with the 96 Mouton. I had a bottle a few months ago that was superb.

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pb

(in reply to Colonel Lawrence)
Post #: 6
RE: Bretty Mouton - 10/26/2008 8:17:23 AM   
pinot4

 

Posts: 17
Joined: 7/27/2007
Status: offline 		Storage conditions can play a factor. Since brett is yeast derived, higher temps spell trouble. Temps might not be high enough to bake the wine, but if the little guys are present, the heat will trigger them and jumpstart the process.
This is why brett is so tough to nail down from a winery's perspective. Much of brett is barrel based, but even wines from the same barrel can even show large variation depending on temps involved. If a whole barrel was bretty a winemaker would most likely catch it before it left the winery. However, if it is of low level some of the wines could potentially develop it after it has left the winery.
Based on the tasting observations above, the brett was likely always there in some small level. Your wines very well might have seen heat and those brett levels escalated quickly. 
Since these wines are under such a microscope worldwide I would doubt that this a a vintage wide issue. Because of the prices involved, I would guess that most of the bottles are being stored properly and will never see this issue.
Due to the fact that many winemakers are taking a more "hands off" approach to their wines and I live in very warm climate, I have seen brett create some very strange scenarios.

(in reply to petitblanc)
Post #: 7
RE: Bretty Mouton - 10/26/2008 6:19:18 PM   
petitblanc

 

Posts: 41
Joined: 2/20/2007
From: Madison, WI
Status: offline 		pinot4,

Your post makes sense and probably explains it...
Thanks.


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pb

(in reply to pinot4)
Post #: 8
RE: Bretty Mouton - 11/21/2008 4:19:40 PM   
petitblanc

 

Posts: 41
Joined: 2/20/2007
From: Madison, WI
Status: offline 		Just to finish up this thread...

I received an email reply from the unnamed large Chicago area retail/auction Company that sold me these tainted bottles, and the manager said he was going to try a bottle himself. Never heard from him again. These were definitely flawed bottles, but the dealer ended up showing no real interest in making it right. Too bad, I guess I just strike this dealer off my list and call it an expensive lesson. I suppose I could contact the Chateau, but I don't consider it their problem -- who knows how many times the bottles changed hands between them and this dealer...


(in reply to petitblanc)
Post #: 9
RE: Bretty Mouton - 11/22/2008 12:56:38 AM   
Colonel Lawrence

 

Posts: 2093
Joined: 4/24/2006
From: Arabia
Status: offline 		Name and shame (just avoid being libellous, for your sake and Eric's).
L.

(in reply to petitblanc)
Post #: 10
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