WTN: Negociant Burgundy and Dehlinger Syrah

2005 Demessey Gevrey-Chambertin. Cork saturated and a little spongy. Quite tasty nonetheless, with tangy, very tangy earth, pretty strong tannins with a deliciously "fuzzy" finish on the tongue. Some nice red plum fruit underneath the tannins, but NO SUGARY CHERRY COLA flavors! I don't know how to rate Burgundy...not sure I have ever experienced a "great" one. I just like the tangy character and the lack of that goopy sweetness which mars California Pinot Noir for me.

20003 Dehlinger Syrah. Another restrained wine...this was another deliciously tangy wine. Cranberry fruit, meaty note, but all about the lighter side of Syrah. Could pass, almost, for a St. Joseph?????? Thanks, Beau!

[David M. Bueker]

Tangy and fuzzy..high acid and a touch of retained CO2? Just trying to understand where you're coming from. Haven't heard of the negotiant before, so the radar is up for possibilities.

I've only had one or two Dehlinger wines recently, but I do like them a lot.

Yeah, is the 'fuzzy' aspect a prickly CO2 or refermentation issue? Or is it more a nature of the tannins?

As far as the cherry cola, you need to stop comparing red Burgundy to California and just take it on its own merits/dimensions

Tangy and fuzzy..high acid and a touch of retained CO2? Just trying to understand where you're coming from. Haven't heard of the negotiant before, so the radar is up for possibilities.

I've only had one or two Dehlinger wines recently, but I do like them a lot.

Mea culpa. The fuzziness was not CO2, but my odd descriptor for a certain feeling some tannins give me...Maybe "rustic" is the better word? Or "gritty"?

Yeah, is the 'fuzzy' aspect a prickly CO2 or refermentation issue? Or is it more a nature of the tannins?

As far as the cherry cola, you need to stop comparing red Burgundy to California and just take it on its own merits/dimensions

I know...I know. I can do that much more easily with Cabernet-based wines (although I like finding the California wines with Bordeauxish earthyness and restraint, too)

The problem is I actively DISLIKE that "sweet cherry cola" flavor. I can drink Cali Pinot wines with plenty of fruit if there is good acidity and earthyness/mushroomyness to compensate or balance the goop.

I get "fuzzy tannins" too sometimes Brian. I used the term to describe a Cain Five with the winemaker present and he said that is a terminology or vocabulary to which he can relate.

[David M. Bueker]

Fuzzy tannin makes sense to me as well. Thanks for the clarification.

I get "fuzzy tannins" too sometimes Brian. I used the term to describe a Cain Five with the winemaker present and he said that is a terminology or vocabulary to which he can relate.

Yummm. Cain Five!

Yes, I like Cain Five too. Wish I had some to sample during the Wine Focus month on Bordeaux and Bordeaux-type blends.

I know...I know. I can do that much more easily with Cabernet-based wines (although I like finding the California wines with Bordeauxish earthyness and restraint, too)

The problem is I actively DISLIKE that "sweet cherry cola" flavor. I can drink Cali Pinot wines with plenty of fruit if there is good acidity and earthyness/mushroomyness to compensate or balance the goop.

Yes. I was mainly joking. For many people Bordeaux, Burgundy, and the Old World regions are the baseline references and then when they complain that something from California doesn't taste like Gevrey Chambertin everyone always says they need to take New World Pinot Noir on its own merits.