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I concur with Tom; lovely to see you posting DC. You've been greatly missed
Mark, as a matter of interest, what was the difference in purchase price between these two Aligotés?A couple of TNs YTD.
Posted from CellarTracker
- 2022 Domaine Dubuet-Monthélie Bourgogne-Aligoté - France, Burgundy, Bourgogne-Aligoté (02/04/2024)
Pronounced yellow; classic wet stones & citrus; good attack & bite which follows through onto finish; long. One for the near future. (88 pts.)- 2018 Pierre-Yves Colin-Morey Bourgogne-Aligoté - France, Burgundy, Bourgogne-Aligoté (14/03/2024)
Pale; broad & expansive bouquet; on the rich side of the spectrum; lots on the finish. Will hold but no upside. (89 pts.)
We have replenished stocks during the past month. If & when weathers improves we will open some more.
Thanks for that, Mark, as the difference in price (£7.00) tells us a lot about value for money - with just one point's difference.Dubiet £8.50 from the cellar door; PYCM EP via A&B, in 2019, £15.50.
I was so unimpressed with the basic Pataille that I didn't bother. One thing I have noticed, though, is that some aligotes, like that one, can appear deadly dull, flat, melony and soapy at a certain point in their evolution. Sometimes this really is just a phase, though, and the wine can recover to show really excellently. This seems an unremarked phenomenon.I see that the TWS mixed 2020 4 pack of Sylvian Pataille Aligote that I was underwhelmed with @ £125 last year is now £175 for the 2021 mix.
What’s in the bottle for £39-£49 a pop is poor value IMO. And I shall pass.
I am not criticising TWS on this, rather the marketplace that thinks they are worth more than a Tenner.
About a year late replying to this, but while it's made in the Jura, it's not from the Jura: it's the result of an exchange with a friend of François', Xavier Moissenet of Domaine les Champs de Thémis in Bouzeron. His wines are very promising, though he has somewhat natty tendencies.My first Jura Aligote (I think)
Francois Rousset - Martin Aligato.
No obvious oak, all citrus and chalk, very tangy, everything turned up, powerful, really very good.
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Yes. It certainly tastes more of Jura than Burgundy though!About a year late replying to this, but while it's made in the Jura, it's not from the Jura: it's the result of an exchange with a friend of François', Xavier Moissenet of Domaine les Champs de Thémis in Bouzeron. His wines are very promising, though he has somewhat natty tendencies.
I do not think its correct to call Pataille's wines natural. He uses very little or no SO2 during elevage but adds adds a decent dose before bottling.Tom, there’s a good interview with Sylvain Pataille on Levi Dalton’s I’ll Drink To That podcast where I think I remember Pataille saying his whites go through a phase like that.
Pataille has become a darling of the natural wine crowd, which could be one factor behind some of his wines going up so much in price. The amount some people will pay for natural wines is astonishing, and they’re usually not the sort of people who price compare on wine-searcher.
And their very new swanky tasting outlet in Puligny (opposint the Hotel Le Montrachet) pays testament to their increasing influence....Really enjoyed this this evening, though not sure if it's far enough on the ascetic side for some folk here. Plenty of floral fruit and quite broad, lemon and apples, but lots of tangy acid. Chanzy 2016 Bouzeron Clos de la Fortune Monopole.
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