Two white Burgs we had over Thanksgiving were oxidized

[JimHow]

We had a 2005 Ramonet Chassange Montrachet Les Caillerets and a 2005 Jadot Puligny Montrachet over the Thanksgiving holiday.

The Ramonet tasted like nothing: Nothing on either the nose or palate. The Jadot tasted yucky, definitely damaged goods.

The 2007 Dauvissat Vaillons, for that matter, did not offer up what I had tasted from the other four bottles I've had in the past year.

I was going to buy some 2008 Fevre Les Clos and 2008 Dauvissat La Forest but now I think I'm going to pass.

[sdr]

It seems no white Burg is too young to be oxidized.

The last vintage I bought on release was 2002, and most of them are shot, painfully including a Coche-Dury Meursault Perrieres last week. The Corton Charlemagne was fine, but too young.

I have had better luck with Fevre, though, back to vintage 2000.

I learned to love champagne and my wounds are slowly healing.

[AlexR]

"... and most of them are shot, painfully including a Coche-Dury Meursault Perrieres last week".

OUCH!!!

And, curiously enough, these shameful problems havent's stifled demand, or lowered prices....

Alex

[Claret]

The cure is simple, stop buying them altogether. That is my stategy.

[mike reff]

that stinks, most of the white Burgs that I had were in decent shape.

[JimHow]

One of the signs for me that there is something wrong when a white Burg is off is that there is a half bottle left, as was the case with these wines.

When these wines are on, the bottles empty out pretty quickly.

[RDD]

The Raveneau we had was very nice.
But the Rieslings where singing.
Why do Rieslings seem to age effotlessly while the white Burgs are troublesome?

[JimHow]

Really, you can have those German wines seeping down the side of the bottle with their puny corks and the wines taste as fresh as ever.

[Blanquito]

The residual sugar in German riesling prevents oxidation, at least that's part of it. Same with Sauternes, that stuff can sit open for weeks in the fridge and never oxidize.

I just had a 2004 Fevre Chablis Vaillons that was oxidized, by the by. I'm done experimenting with white burg, a real shame given the heights it can attain.

[Houndsong]

I had a nice 06 Jadot Dme. Duc du Magenta Clos de la Garenne last night to kick off a dinner with another couple last night. It was nicely fresh. It went down too fast for true scientific analysis but it had some nice constituent parts, a nice green-gold hue, a minerally streak and also a slightly oily quality with a touch of oak butter too. I will drink these faster than they might integrate but that's OK.

[Jay Winton]

am I wrong, or does Chablis generally seem to avoid the oxidation issue?

[stefan]

Too bad about the oxidized Burgs. Jim, you see now that it is not a fiction. Buying white Burgundy entails taking a big risk.

[jal]

Jay, Chablis has not avoided the premature oxidation issue.

I have had bad luck with Ramonet, Boillot, Carillon, Bonneau du Martray and Jadot. I only buy Leflaive and Pernot in Puligny, Niellon in Chassagne and drink them early. Check the wiki to find out which producers to avoid http://oxidised-burgs.wikispaces.com. Personally, I would never buy Ramonet and Bonneau du Martray again.

[Jay Winton]

Jay, Chablis has not avoided the premature oxidation issue.

I have had bad luck with Ramonet, Boillot, Carillon, Bonneau du Martray and Jadot. I only buy Leflaive and Pernot in Puligny, Niellon in Chassagne and drink them early. Check the wiki to find out which producers to avoid http://oxidised-burgs.wikispaces.com. Personally, I would never buy Ramonet and Bonneau du Martray again.

uh oh

[SF Ed]

Totally agree with Stuart. I still buy a few, but mostly I go to Champagne for Chardonnay. I have had way too many oxidyzed white Burgs.

SF Ed

[stefan]

Buying white Graves is similarly risky, it seems. I just poured down the drain the second bottle of '99 Laville Haut-Brion from the six pack I purchased on release.

[Claudius2]

Guys
I have started importing Remoissenets into SIngapore.
I have never had one that is oxidised. And I've drunk pallet loads of them. I love the stuff.
A great producer who has avoided the expensive plague.