Usually Maison Leroy wines are released many years (sometimes decades) after they are bottled, presumably when they are 'ready' to drink. But recently I have noticed a fair bit of 2007 Maison Leroy in the market. Amongst them MSD 1er Clos des Ormes, GC 1er Clos St Jacques, Nuits St. Georges, Gevrey-Chambertin, etc.
Does this mean that examples from the 2007 vintage do not have the capacity for aging?
I'd love to find out for you JT, but apparently there's no-one there to see me when I go in three weeks...JT said:
Usually Maison Leroy wines are released many years (sometimes decades) after they are bottled, presumably when they are 'ready' to drink. But recently I have noticed a fair bit of 2007 Maison Leroy in the market. Amongst them MSD 1er Clos des Ormes, GC 1er Clos St Jacques, Nuits St. Georges, Gevrey-Chambertin, etc.Does this mean that examples from the 2007 vintage do not have the capacity for aging?
emile said:
Most Critics have predicted an earlier and shorter drinking window for 2007s it seems. Many are extremely charming and pleasurable to drink now, too.
I'd say that 2000 is a good benchmark for 2007, indeed the 07 fruit is usually a little fresher and (if I may) potentially 'longer lasting' whatever that means.
Perfect drinking for a majority of 2000s is now, but clearly no rush - I'm certainly saving some of my GCs much longer. It's interesting that 10 years-plus is not what most critics initally suggest for 'earlier and shorter' drinking ;-)
Rick Dalia
Member
I'd like to hear from others who've opened some '07s. This evening we enjoyed J. Voillot's Pommard vv. Very fresh, fragrant, and vibrant, it is really drinking wonderfully now, and I suppose it could develop a bit, but frankly I don't see a reason to wait, at least at a villages level. Coates' impression for the '07s is "most" pleasure will be early, rather than with age. Is it a "restaurant" vintage?
emile
Member
>Is it a "restaurant" vintage?
Ironically, many restaurant wine buyers have passed on, or have not worked with many, 2007s since 2005 and 2006s have continued to be available on closeout, and 2009s are just around the corner. Finally, a restaurant wine buying friend opened a Fourrier MSD Clos Salon 2007 recently and said to me "wow, now I get what you mean by elegance, finesse, charm, and refreshment regarding 2007". Unfortunately, many, if not most, restaurant wine drinkers in the US judge wine by density, weight, and impact. 2007 will rarely be a "wow" wine for most restaurant consumers. Rather, 2007 is a Riesling drinker's vintage. As my restaurant wine buying friend said "you only have 1 chance for a first impression with new Customers. Unless it is a repeat Customer, or unless the Customer specifically states they enjoy more delicate wines, 2007s could be less impressive solely due to less body, weight, and impact. That is fine by me as there will be less demand for 2007 vintage when the wines are closed out.
You must log in to post.
