Community Tasting Note

• Keith Levenberg wrote:

  April 7, 2019 - Super-juicy and undeveloped on day one, has that shrillness of a wine fresh off its fermentation. Much better the next day when it fleshes out a little and picks up a layer of chalk and beach sand.

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2 Comments

• essconsults commented:

  4/7/19, 10:58 AM - Keith: How are you? I know you are drinking a lot more great wines than I am at this point; I am wondering about your opinion of WB in general. Apart from the POX, I have found them to be more and more tropical/orchard fruity in nature, rather than chiseled and mineral. I started drinking top wines in the early '80s and the greatest wines to me were top WBs-even more than Red Bordeaux (I have gone to Red Burgs). But WBs are driving me crazy. It may be "climate change" or the desire of the producers to please the critics early on-Mark O'Connell thinks it's partly that and a change in phenolic ripeness, which is changing the flavor profiles.
  
  It is interesting as well to read Don Cornwell's notes, as the Oxidized Burg tastings reveal that the wines of the last 10 vintages are simply not maturing as some critics expected. Do the critics know what they're doing?
  
  Any thoughts on any of this?
  
  Steve Essrig

• Keith Levenberg commented:

  4/14/19, 4:11 PM - Heya Steve! When even the producers don't seem to know what they're doing anymore, it's sure hard to imagine anyone else does, huh? I see Jadot started bottling their whites under Diam and that makes me happy, wish more would do it, I'd feel a lot more comfortable cellaring those than anything under cork. Fortunately I was never a heavy white burgundy drinker - always preferred riesling - so I didn't get crushed as hard by premox as a lot of people did.

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