Tonight with a light dinner of bread, tomme de savoie, Indiana banon,
peel and eat shrimp and several prepared salads, Jean decided to open a
bottle of the 2002 V. Dauvissat Chablis "Vaillons"

nose: intense minerality, a hint of lemons and a floral note
palate: round on entry, honey, apricot, minerals, a touch of iodine
reaction: Wow! Having thoroughly enjoyed his '02 village-level Chablis,
Jean decided to break open one of these 1er crus for a progress report.
The wine is doing well, though probably several years away from its
peak. Even now, though, there are some signs of oxidation, so it's
prbably best to keep an eye on it.

Mark Lipton

On Feb 27, 12:32�am, Mark Lipton > wrote:
> Tonight with a light dinner of bread, tomme de savoie, Indiana banon,
> peel and eat shrimp and several prepared salads, Jean decided to open a
> bottle of the 2002 V. Dauvissat Chablis "Vaillons"
>
> nose: intense minerality, a hint of lemons and a floral note
> palate: round on entry, honey, apricot, minerals, a touch of iodine
> reaction: Wow! Having thoroughly enjoyed his '02 village-level Chablis,
> Jean decided to break open one of these 1er crus for a progress report.
> *The wine is doing well, though probably several years away from its
> peak. *Even now, though, there are some signs of oxidation, so it's
> prbably best to keep an eye on it.
>
> Mark Lipton

I've got the '02 R&V Dauv. regional and Sechets. My thinking is that
I'm planning on drinking every white Burgundy younger than my wont,
just too risky to wait for maturity!

In message om>
"DaleW" > wrote:

> On Feb 27, 12:32?am, Mark Lipton > wrote:
>> Tonight with a light dinner of bread, tomme de savoie, Indiana banon,
>> peel and eat shrimp and several prepared salads, Jean decided to open a
>> bottle of the 2002 V. Dauvissat Chablis "Vaillons"
>>
>> nose: intense minerality, a hint of lemons and a floral note
>> palate: round on entry, honey, apricot, minerals, a touch of iodine
>> reaction: Wow! Having thoroughly enjoyed his '02 village-level Chablis,
>> Jean decided to break open one of these 1er crus for a progress report.
>> ?The wine is doing well, though probably several years away from its
>> peak. ?Even now, though, there are some signs of oxidation, so it's
>> prbably best to keep an eye on it.
>>
>> Mark Lipton
>
> I've got the '02 R&V Dauv. regional and Sechets. My thinking is that
> I'm planning on drinking every white Burgundy younger than my wont,
> just too risky to wait for maturity!
>
Did you see
http://www.decanter.com/news/110499.html


The last paragraph is good news anyway!

Tim Hartley

On Feb 27, 9:32�am, Timothy Hartley
> wrote:
> In message om>
> * * * * * "DaleW" > wrote:
>
>
>
>
>
> > On Feb 27, 12:32?am, Mark Lipton > wrote:
> >> Tonight with a light dinner of bread, tomme de savoie, Indiana banon,
> >> peel and eat shrimp and several prepared salads, Jean decided to open a
> >> bottle of the 2002 V. Dauvissat Chablis "Vaillons"
>
> >> nose: intense minerality, a hint of lemons and a floral note
> >> palate: round on entry, honey, apricot, minerals, a touch of iodine
> >> reaction: Wow! Having thoroughly enjoyed his '02 village-level Chablis,
> >> Jean decided to break open one of these 1er crus for a progress report.
> >> ?The wine is doing well, though probably several years away from its
> >> peak. ?Even now, though, there are some signs of oxidation, so it's
> >> prbably best to keep an eye on it.
>
> >> Mark Lipton
>
> > I've got the '02 R&V Dauv. *regional and Sechets. My thinking is that
> > I'm planning on drinking every white Burgundy younger than my wont,
> > just too risky to wait for maturity!
>
> Did you see
> * * *http://www.decanter.com/news/110499.html
>
> The last paragraph is good news anyway!
>
> Tim Hartley- Hide quoted text -
>
> - Show quoted text -

Yeah, but I don't remember anyone noting the excessive oxidation of
1996s in 2001. So 2002s showing well isn't neccessarily a sign of
safety.

In message om>
"DaleW" > wrote:

SNIP
>
> Yeah, but I don't remember anyone noting the excessive oxidation of
> 1996s in 2001. So 2002s showing well isn't neccessarily a sign of
> safety.
>
>

Point taken but I did have excessive oxidation in some 1994 Chablis
Premier Crus which I noted on trying the first bottle in 1998/9.
Unfortunately I thought it was a single bottle problem and it was not
until later when I thought they would be ready to drink that I
reaslised how widespread the problem was — digging first one bottle
then the next out for a dinner party and discarding them all! So I
suspect that if the problem was widespread at least some bottles of
the 2002s would now be showing signs — especially to somebody blessed
with Clive Coates‘ palate and experience.

Tim Hartley