WTN: '04 Brun Brouilly, '02 Cline Zin

The place for all things wine, focused on serious wine discussions.

Moderators: Jenise, David M. Bueker, Robin Garr

WTN: '04 Brun Brouilly, '02 Cline Zin

Postby Dale Williams » Thu Apr 13, 2006 3:13 pm

I've liked Jean Paul Brun's 2004 L'Ancien and Fleurie, and the buzz on both has grown, but I haven't heard a peep yet re the Cote de Brouilly. Time to take one for the team. Upon uncorking, the 2004 Brun (Terres Dorres) Cote-de-Brouilly comes across as a bit light. Pleasant though, crisp and grapey. But as evening progresses this puts on weight in the glass. What starts off as a bit slight deepens into a beautiful Beaujolais, with black cherry and raspberry fruit over some stony minerality. There's structure to let this last a while, but damn it's good now. Time to get more of this. B+/A-

I spoke at a Lenten supper last night, then headed home for a late supper of my own. Betsy made a great brisket recipe with onions and raisins, sides of potato salad and broccolli. Wine was the 2002 Cline Zinfandel (California). Sweet ripe red berry fruit, a little toasty oak/vanilla note. A perfectly acceptable wine for under $10, but I think the '99 Cline CA Zin has saddled me with unreasonably high expections for this bottling. B

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.
 
User avatar
Dale Williams
Compassionate Connoisseur
 
Posts: 7925
Joined: Tue Mar 21, 2006 5:32 pm
Location: Dobbs Ferry, NY (NYC metro)

Re: TN: '04 Brun Brouilly, '02 Cline Zin

Postby Florida Jim » Thu Apr 13, 2006 3:58 pm

Dale Williams wrote:I've liked Jean Paul Brun's 2004 L'Ancien and Fleurie, and the buzz on both has grown, but I haven't heard a peep yet re the Cote de Brouilly. Time to take one for the team. Upon uncorking, the 2004 Brun (Terres Dorres) Cote-de-Brouilly comes across as a bit light. Pleasant though, crisp and grapey. But as evening progresses this puts on weight in the glass. What starts off as a bit slight deepens into a beautiful Beaujolais, with black cherry and raspberry fruit over some stony minerality. There's structure to let this last a while, but damn it's good now. Time to get more of this. B+/A- 


Dale,
When I bought this, David Lille described it as 'pure.' But I find it a bit stemmy and not as fleshy as either the Fleurie or the L'Ancien. Maybe I haven't left it open long enough, although I have tried the full evening time period and not gotten quite the result you did.
In any event, I have decided to cellar my remaining bottles for a couple years.
Best, Jim
Jim Cowan
Cowan Cellars
User avatar
Florida Jim
Wine guru
 
Posts: 1435
Joined: Wed Mar 22, 2006 2:27 pm
Location: St. Pete., FL & Sonoma, CA

Pre-thread Message

Postby Dale Williams » Thu Apr 13, 2006 4:51 pm

Jim,
I'm certainly not the expert on Beaujolais that you are, so maybe I misread this. But the only time I maybe thought it was a bit stemmy was an hour or so after opening, when there seemed to be a light bitter note to the finish. But that passed and really from hour two till hour four it was lovely. Sure it would hold, but I loved as it was. I'm getting more, what more can I say? :)

I should maybe note that it was opened at cellar temp (low 50sF) and warmed very gradually- it was probably 60-62 F in house (I had doors open to enjoy spring evening).
User avatar
Dale Williams
Compassionate Connoisseur
 
Posts: 7925
Joined: Tue Mar 21, 2006 5:32 pm
Location: Dobbs Ferry, NY (NYC metro)

Pre-thread Message

Postby Florida Jim » Thu Apr 13, 2006 6:12 pm

Dale Williams wrote:Jim,
I'm certainly not the expert on Beaujolais that you are, so maybe I misread this. But the only time I maybe thought it was a bit stemmy was an hour or so after opening, when there seemed to be a light bitter note to the finish. But that passed and really from hour two till hour four it was lovely. Sure it would hold, but I loved as it was. I'm getting more, what more can I say? :)

I should maybe note that it was opened at cellar temp (low 50sF) and warmed very gradually- it was probably 60-62 F in house (I had doors open to enjoy spring evening).


Same conditions for mine.
Maybe you and David 'get' this one better than I.
Best, Jim
Jim Cowan
Cowan Cellars
User avatar
Florida Jim
Wine guru
 
Posts: 1435
Joined: Wed Mar 22, 2006 2:27 pm
Location: St. Pete., FL & Sonoma, CA


Return to The Wine Forum

Who is online

Users browsing this forum: Google [Bot] and 2 guests