Dale Williams wrote:Seem to be issues with both Baumard and Closel in '02,
My last bottle of Closel Clos du Papillon 02 showed deep colour but was otherwise in fine health about a year ago, but I have heard that others have had problems.
A degree of OX used to be considered a normal part of the ageing profile with traditional Savennières producers and I once posted a thread on the lines of "is it supposed to taste like that?". The majority of bottles from a three dozen purchase at Château d'Epiré in the mid 90s turned out like that from about the 7 year mark but perhaps I didn't serve them correctly. Recently I have twice put bottles of 95 rejected for OX into the fridge for cooking purposes, only to find them better balanced with the OX much less dominant two or three days later.
A few years ago I raised the problem of my Epiré stash with Éric Morgat who was very dismissive about Epiré's methods but I don't remember in which respect. Have the young Turks like him and Laureau established a sufficiently long track record to prove that their wines are not subject to OX? Or, for example, the Savennières from the less young Claude Papin (Pierre-Bise)?
And I don't think that Baumard would want to be considered a traditional producer.