2011 Jacques-Frédéric Mugnier Nuits St. Georges 1er Cru Clos de la Maréchale
Community Tasting Note
Theamateurwinesnob Likes this wine:
Thursday, August 17, 2023 - Quick notes while drinking with a friend. Opened and let slow ox for an hour. The color had some nice bricking. On the nose, dried red fruit, pomegranate, floral, baking spice, and mushrooms. No greenness of the 2011 vintage detected.
Palate: spice, med acidity, med tannins, and well balanced. Drinking beautifully right now.
Corked this in 55degree F cooler and came back to it 4 hours later after going to dinner, and it went dead. It became thin and lean. Didn’t give as much on the nose or palate. Experienced drinkers, what does this mean?
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Do you find this review helpful? Yes - No / Report Issue (1,523 views)
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Comment posted by wineguy1968:
8/18/2023 10:07:00 PM - not sure if you drank it at 55/ after you returned, but I've found burgundies tend to close up a bit if consumed at cellar temp. I usually let mine warm up a bit, 60-65 to get more out of them. that said it is possible it oxidized. 4 hours is fast but I've seen it happen with older wines. 'vacc vin' is a cheap and handy way to slow oxidation. I use it to help slow oxidation if Im not going to consume the whole bottle.
Comment posted by Theamateurwinesnob:
8/19/2023 1:10:00 PM - Hey wineguy196, that's a good point! I think we could have let it warm back up a bit. I can't imagine that the wine would have oxidized so fast. I'll keep this in mind going forward. Maybe I should have even left the wine on the counter over the 4 hours. Thanks for the suggestion!