Mike Tommasi > wrote:

>>>>> Just to shift a bit, here is a pearl of wisdom from Nicolas
>>>>> Joly (wee his site): "Wines produced by biodynamic
>>>>> agriculture don't suffer from oxydation". Wow ! ;-)))

>> Seems to me that the guy has no idea about what he speaks. And
>> little idea about winemaking.

> Ah yes, precisely, but this is the wolrd guru of biodynamics and
> the winemaker of the Coulée de Serrant...

I know.

>>>> Uh huh. I actually find many of M. Joly's wines taste
>>>> oxidized upon opening.

>> Many? I haven't had one single non-oxidized bottle from this
>> producer, beginning from the days he personally poured his
>> wines at the "Union des gens du métier" tasting during Vinexpo
>> some 20 years ago.

> OK, but every so often if you get a bottle over 10 years old
> (from the time when he used to make the wine, instead of
> spending all his time on world tours speaking and promoting
> his book), it can be stupendous.

So obviously I was kind of unfortunate. But I am not sure. Three
or four years back, I was invited to Millésima, the Bordeaux
retail wine merchant. We were 50 or so (trade, press etc.) from
all over Europe. Dinner was in Millésima's chai in Bordeaux. We
were seated at tables of eight. After champagne as apéritif, the
first wine served was Clos de la Coulée de Serrant 1996. It was
like a crack right though the middle of the table: four found
it absolutely stunning, albeit a little on the youngish side.
Four others (me being among these) found it hopelessly oxidized
and faulty.

M.