99 thomas-moillard romanée saint vivant



1999 Thomas-Moillard, Romanée Saint-Vivant
The colour’s quite dark. Aromatically this is rather monolithic for quite some hours – only on day two do you have more of a Vosne impression, but there is still a solid core of dark, almost roast, licorice-laced fruit. There’s good acidity and balance – just a little lithe in shape and it’s also sneakily, mouth-wateringly long. Whilst it’s not very tannic, there’s the clear impression that everything that could have been extracted, was extracted. Drinkable but despite that, a mile away from drinking ‘nicely’. Wait at least 10 years…
Rebuy – Maybe

Agree? Disagree? Anything you'd like to add?

There are 3 responses to “99 thomas-moillard romanée saint vivant”

  1. Joachim17th April 2012 at 8:32 amPermalinkReply

    I had a 98 Malconsorts of this Domaine recently and had the same impression, very monolithic (and tannic, too!) and I thought that I have to wait another five years or so. Thought it would be the tannic vintage plus the tannic cru. Or do you think this could be just the style of Moillard?

    • billn17th April 2012 at 8:53 amPermalinkReply

      Hi Joachim
      This was the style of the domaine, mainly because of the heavy extraction of their ‘rotary’ fermenters. As far as the RSV is concerned 98 and 00 were much easier to drink, and just a bit more elegant.
      Pascal Marchand as a consultant was trying to modify their techniques 2005-2007 before the domaine and the vines were sold – those bottles would be interesting to find.
      My experience with heavily extracted wines is that they do eventually deliver something interesting, but it seems hopeless to look for it before they are 20 years old!

  2. Joachim17th April 2012 at 9:45 amPermalinkReply

    Out of curiosity: Would you say that wines which are concentrated technically, for example by osmosis-conversion (don’t know if I translated this right, but Michel Gros does it, to my knowledge) are developing in the same way? To my experience, the structure of concentrated wines often falls apart when they ripen.

    • billn17th April 2012 at 9:47 amPermalinkReply

      I really don’t know the answer to that Joachim – no data points rather than avoiding the question.

      Are you sure it’s Michel Gros? I thought it was Gros Frère et Soeurs that used a reverse-osmosis machine…(?)

  3. Joachim17th April 2012 at 10:39 amPermalinkReply

    A quote from Michel in the latest issue 45 of Burghound, regarding the 2010 vintage:

    “Because the fruit was so clean I decided to concentrate a few wines slightly, which is to say a bit less than 5% rather than chaptalize.”

    • billn17th April 2012 at 12:12 pmPermalinkReply

      Thanks Joachim – looks like 2 of the Gros domaines then…

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