WTN: 2004 Albert Morot Corton-Bressandes Premier Cru

WTN: 2004 Albert Morot Corton-Bressandes Premier Cru 13.0%
Elegant and almost opulent aromas of cherry and sousbois with a touch of greenies, except pleasant, not mean. So must be eucalyptus, not ladybugs. But marred by an excessive and slightly weird layer of vanilla flan that I don't remember finding in this wine before. The mouth feel is also different, almost chewy, practically creamy, though with an attractive frame of light tannins. Marcia doesn't get the vanilla flan, invoking olfactory question marks inside them little cartoon clouds hovering above our heads. The vanilla ends up marring the wine for me, so I wonder if there was some bacteriological thing going on that I'm sensitive to but not she. That might also explain the sensation of chewy creaminess, of trembling jellied frothy curd ( ). Ten years from now, I'll just aim my spectrograph at the liquid and get a report on any anomalous critters, but for now I am left in the oenological lurch.

[David M. Bueker]

Vanilla=bacteriological? How about oak?

Vanilla=bacteriological? How about oak?

That's one of my suspects, perhaps a vanilla compromised by a poorly seasoned (if new) or poorly steamed (if old) barrel, but this kind of defect, if present, is maddeningly elusive.

That might also explain the sensation of chewy creaminess, of trembling jellied frothy curd ( )

Interesting, I never associated the creaminess in the same family as the jelly notes. But, we each dig our own tasting descriptor world..