I'm having fun with these but I'm guessing that you've had your fill. I'll wrap it up with a few random tidbits. Here are some interesting quotes by Mounir Saouma, wine maker at Lucien Le Moine:
On his wine making style - "I'm trying to make wine with no defects."
On minerality - "Minerality in wine begins with water on rocks."
On whether or not I could photograph him in his cellar - "What are you, Japanese?"
On his 2007 Chambolle-Musigny 1er Cru Les Amoureuses - "Amoureuses is one of the finest Crus in Burgundy. This wine is nowhere, this wine is everywhere."
On Chambertin Clos de Beze - "If you close your eyes, this is like a white wine. Clos de Beze is all limestone, like in Puligny."
On Le Montrachet - "There is no acid, there is low alcohol, yet Montrachet ages forever. This is one of the mysteries of wine. Montrachet doesn't need these things, that's just the way it is."
On the uniqueness of terroir, even if vineyards are adjacent to one another, separated by only a few meters - "Please do not make me tell you a most vulgar story about two things that are incredibly close to each other, yet smell and taste entirely different."
Thanks Mounir! Check out the "About us" page on Le Moine's website for some genuinely interesting facts about the wine making.
Here are a few photos that haven't made it into the other posts:
The photo below depicts some of what we drank with dinner at Jeremy Seysses' house. There is no label on the 1978 Domaine Dujac Gevrey-Chambertin 1er Cru Aux Combottes. Behind it on the left is the unlabeled 1975 Sigolas-Rabaud Sauternes. To the right is the 1992 Pousse D'Or Pommard Jarolières. To the left is the 2001 Bernard Moreau Chassagne-Montrachet 1er Cru Les Grand Ruchottes. That unlabeled half bottle behind the decanter is the 2005 Domaine Dujac Clos St. Denis, and the 1996 Noël Verset Cornas is sitting up in the front decanter, trying to open up a bit. By this time the 2001 Domaine Dujac Morey Saint Denis 1er Cru Monts-Luisants was drained and gone. Maybe we're not such lushes as you think - each of these bottles and decanters still has wine remaining, and dinner is over.
Magnums gathering mold in the cellars of Pierre Morey.
Alright, that's it. Thanks for reading through these Burgundy 2008 posts, I hope you enjoyed them. One day I'll go back and you may have to do this all over again...