WTNs: 2002 Blanc de Lynch-Bages and 2006 Pacalet Julienas

2002 Blanc de Lynch-Bages Pauillac 12.5% (front label) 13.0% (back label)
From 375ml. Loved a 375ml of this a few months ago so I bought six more. Interesting aromas of vanilla, anis, and coconut flan. Tart and lemony mouth feel, rather disjointed. With time, it only grows more disjointed and weird. Possibly a little damaged. Disappointing.

2006 Christophe Pacalet Julienas 12.5%
Simple nose of sour cherry and a touch of caramel. Sweetish, with a short, abrupt finish. Mildly astringent tannins. With food and air this stabilizes and begins to taste balanced, with nothing more than simple berry fruit, but fresh and pleasingly tart. On night two, nothing new, just good, solid, refreshing Beaujolais. Serious and better than most, but no match for a good Gang of 5.

[David M. Bueker]

Interesting comments on the Pacalet (which I do not know), mostly because of your reference ot the Gang of Five. I'm actually a bigger fan of other producers (Roillette, Brun, Tete, Diochon, Vissoux) than I am of the 5.

Speaking of the Gang of 5, Christophe is Marcel Lapierre's nephew, is he not? And the wines are in the same general (carbonic maceration, low SO2) style? Although I guess he has a ways to go before posing a threat to Lapierre.

Speaking of the Gang of 5, Christophe is Marcel Lapierre's nephew, is he not? And the wines are in the same general (carbonic maceration, low SO2) style? Although I guess he has a ways to go before posing a threat to Lapierre.

Wasn't aware of that, only that he was the uncle of Philippe Pacalet...

I believe pretty much all Beaujolais are made using carbonic maceration.

Obviously it takes more than low S02 to make those magic smells come out of the bottle neck.

David, I respect the producers you mentioned (don't know Roilette and Tete), just have never encountered the "magic" there that I found with Thevenet and Guy Breton.

Wasn't aware of that, only that he was the uncle of Philippe Pacalet...

Seems like a big family!

I believe pretty much all Beaujolais are made using carbonic maceration.

As far as I know, Coudert/Roilette, Desvignes, and the 'serious' Jadot wines don't use carbonic. Tete has a semi-carbonic (which may also be going on at Lapierre). There are probably others in the sturdier style as well.