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| Community Tasting Notes | | | Tasted by vegaswino on 8/7/2010: The bottle was tempting me too much, had to open it. Soft orange in color. Nutty and sweet smells. A whole lot of everything going on. Bitterness, some acidity, somewhat port-like (but not really), some fruit. Will withhold a numerical rating. Definitely not for everyone, but for those that appreciate wine and the different vintages/history of each, I would definitely say to try. (2691 views) |
| By Jon Rimmerman
Garagiste (3/24/2009)
(BOURDY Chateau Chalon) 1949 Dear Friends, This is one of the last Bourdy offers we will have and it is a fitting close. The 1949 Chateau-Chalon is a wine that lives in infamy in France. There are only a few dozen bottles left in cellar-condition at the estate. This very small parcel comes from this last stash of bottles (never moved from the cellar since release over 50 years ago). The 1949 is about more than just rarity, it is a landmark of significance for the Jura and for French food and wine culture: Christophe Menozzi, master sommelier: "Magical color. Nose of sweet honey, pretty; magnificent - above all else. Absolute finesse; Integrated, structured, perfect balance. Stunning - an exemplary wine." This wine will arrive in the spring and is only available for shipping via air-freight (no ground shipping on this item) VERY HIGHLY RECOMMENDED - EXTREMELY RARE with this level of provenance: 1949 Caves Bourdy Chateau-Chalon It will ship during the spring shipping season. Thank you, Jon Rimmerman Garagiste Seattle, WA SOFR7030 |
NOTE: Scores and reviews are the property of Garagiste. (manage subscription channels) |
| Jean Bourdy Producer websiteSavagnin Savagnin (Wikipedia)France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comJuraA petite and relatively obscure wine region in eastern France, between Burgundy and the Swiss border. Its geographical isolation has helped it to remain a rare bastion of traditional winemaking techniques, and today it produces some of the most distinctive wines in the world. Reds from the Jura are often light-bodied, earthy, berried, and reminiscent of the village wines of Burgundy (though here they are made of local grapes like Poulsard and Trousseau). While Chardonnay features widely, the true specialty of the region is the Vin Jaune (“yellow wine”) made from the white Savagnin grape. Cloudy, difficult Vin Jaune is made only in the best vintages, and must be aged for at least six years before being released. As it ages under a layer of yeast, known locally as “voile,” the wine slowly oxidizes, leading to complex aromas and flavors that range from walnut skin to sultana to spices and truffles. Famously long lived it is always sold in dumpy 62 cl bottle - the wine lost in production having been taken by les anges.
On weinlagen-infoChâteau-ChalonChateau-Chalon deserves it's old name of "vin de garde" or keeping wine, because it will keep happily for many decades, and with certain vintages, over a century. The best temperature to serve this wine is 14 centigrade, and it is advisable to let the wine breathe for several hours prior to drinking, as this allows the wine to develop its subtle aromas of walnuts, hazelnuts, wheat, tobacco and sometimes, of curry. It is the ideal accompaniment to Lobster Americaine, poultry with creamy sauces, with morel mushrooms, with haddock, with curried dishes and above all with Comte cheese. Some people recommend it with bitter chocolate. It is true that a great wine is not usually spoken of as a wine with which to cook, but it's enthusiasts confirm that it is worth sacrificing a small amount from the bottle to improve a sauce and this instantaneously transforms the cook into a "grand chef"! |
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