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a corking saturday (tca, bonneau du martray & marc colin)

corked bottlesWhat do these bottles have in common?

Well, they were opened 30 minutes apart and both were corked. I’d been looking forward to opening the Bonneau, so chose my birthday – the perfect example of Murphy’s Law, or as the Germans prefer to say; ‘Shit Happens’.

Anyway, post Corton-Charlemagne, I decided to cleanse my palate with Marc Morey’s 2002 Chassagne 1er Morgeots – what a mistake-a to make-a. This (red) Chassagne was even more heavily tainted than the white – in fact so much so I couldn’t even bear to describe how bad.

Fortunately two other bottles came to the rescue – one of which was really excellent, I’ll get to that tomorrow, but for the record, the Bonneau had some (slightly oxidised) potential:

1991 Bonneau du Martray, Corton-Charlemagnetry to find this wine...
Medium golden. Hints of oxidation – though mild – concentrated, nice texture, more oxidatative notes but acceptable, good acidity and heavily corked…

6 responses to “a corking saturday (tca, bonneau du martray & marc colin)”

  1. Mark Palmer


    We had this at a “1991” tasting alongside such other luminaries as Clos des Goisses, Rousseau Clos St Jacques and it showed very well, very young and minerally still. Not a hint of oxidation, so I would suggest that this may well be a function of the TCA. In fact I was so impressed I went and bought half a case of the 93 on the back of it. Oh, yes and the other two were quite decent to say the least. You can safely buy Clos des Goisses in supposedly “off” vintages.

  2. Mark Palmer

    I agree Bill. Blind I would have thought it from a recent vintage. Ridiculously young. It goes into the pile of wines that I’ve bought for “current drinking”, only to find “still in need of plenty more bottle age”…

  3. Paul Anderson

    Hi Bill,
    I’m puzzled that you use ‘acceptable’ and ‘heavily corked’ in the same descriptive sentence. In my tasting experience I have come across many degrees of cork taint from slight to heavy and the wine is never acceptable and ends up down the sink or back to the shop. I understand that when a wine is very slightly tainted you can still get a decent idea of what the underlying nose and flavours should have been like, but I struggle with heavy taint and can’t get anything beyond the taint. Also, experience of tasting with others makes me suspect I am very sensitive to cork taint as I have written off wines that others have raved about!!
    Great site by the way!!!


  4. Paul Anderson

    Sounds fine Bill – my misinterpretation. English is even tougher for us Scots!!!

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