1956 Jean Bourdy Côtes du Jura Rouge

Community Tasting Notes (2) Avg Score: 93 points

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  4/18/2020 - NYC_Maenad Likes this wine:

  Any time you open a bottle this old, it's a gamble. The color and fill on this bottle were about as good as could be for its age and it came from a great cellar. That said, '56 is a terrible vintage pretty much everywhere. Opened this to go with capon in morel cream sauce with vin jaune. We figured it wouldn't have the fruit to stand up to the sauce, but were willing to take that risk in order to celebrate the pairing. Opened this just about 20 minutes before pouring to let any malodorous notes dissipate. Cork came out clean with a ghetto Durand (ah-so plus wine key). Wine poured clear and lovely into Gabriel Glass Gold stems. Rim was totally bricked, with a vibrant red center. Gorgeous color. Nose had lots of strawberries, not outwardly earthy, but inwardly earthy - earth at its core, not outward smells of mushrooms or soil. No signs of madeirization at all. Absolutely acid driven, maintaining balance. Not tart and didn't end sharp. It seemed to vibrate in my mouth. Oh so light on the tongue. This lasted every bit as long as we gave it, but it went down so prettily, it didn't get more than 90 minutes or so. Yes, the morel sauce overwhelmed the fruit, but it loved the acid.

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  11/15/2013 - David Paris (dbp) wrote: 93 Points

  Wines with Jean-Francois Bourdy, including the legendary 1868 Marc! (E&R Wine Shop, Portland OR): Jean-Francois' father considered 1956 a bad vintage, and no Chateau-Chalon was made. However, he says, "after 57 years it's a good wine." He also mentioned that the 1966 wine started out terrible but now too is an exceptional bottle of wine. Particularly after drinking the 1979 before it that was all stewed tomatoes, this also offered a primary note of stewed tomatoes on the nose, coupled with some funky leafs. The palate entry was very soft, and prettily textured, showing notes of melon (!) and tomatoes. Really nice and mellow, offering soft tartness and fantastic balanced structure in the mouth. The finish is an eruption of acid of impressive depth. A monstrous wall, in fact. It's fantastic, and there's this wonderful grace about it, with broad structure and incredible persistence of its presence going deep on the finish. This got better and better the more time I spent with it.

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