Grand Veneur Les Origines Question

In the past couple months I've noticed tasting notes for the 2000 Domaine Grand Veneur Cdp. I have some of the 2000 and 2001 Grand Veneur Les Origines and am curious as to whether I should open any now or if that would be commiting infanticide.

Any comments?

We can find out next Friday at Mishy`s do!!!!

Oh shoot, you're on to me Bob. That's why I was asking about the Grand Veneur.

Oh shoot, you're on to me Bob. That's why I was asking about the Grand Veneur.

You know what, I never thought of that. LOL.

Mike,

I 've had the 2001 les origines several times this year...it's drinking well, but is far from mature or fully resolved. My preference for drinking CdP is to have them on the young side, within 5-15 years of the vintage. I like 'em fo rthe exuberent fruit and forward spice. I'm not so fond of older examples, though 1978 Grand Veneur CdP that was consumed with lunch in 2003 was tasty, in a faded, mushroom and tea-like state.

The 2000 is evolving rapidly, probably best consumed before it hits 10 years. Try them together if yo uhave more than one of each. Drinking them as they develope is a great way to learn.

Here's a picture of the 2003 lunch...

You drank all those for lunch Robert?!!!

I drank the wines with help from these people...we were in a room in a hotel in the town of Chateauneuf...hosted by Alain and Christophe Jaume, the owners of Grand Veneur.

Alain Jaume is in the right corner, third from the bottom, in yellow.

I work for the American importer of the wines...in fact, we'll be having a similar lunch on Jan. 9th when we visit them to taste the new wines.

Great Robert, hope you stick around here on the forum. And post notes!!!

Robert, I like the way you do lunch! For some reason, I thought that you had moved west sometime back? Are you still Kysela? If so, you should encourage Fran to let you bring him to Mo'Cool next August. Welcome to the latest incarnation of the WLDG.

Thanks very much, Robert. I just might bring a bottle to the dinner Bob mentioned. It should go well with the restaurant's wild game menu, I'm hoping.

And I'm in envy of your lunch with the Jaumes. Everything I've read seems to indicate they are up-and-comers.

Robert, I like the way you do lunch! For some reason, I thought that you had moved west sometime back? Are you still Kysela? If so, you should encourage Fran to let you bring him to Mo'Cool next August. Welcome to the latest incarnation of the WLDG.

Bob,

West? Me? Unlikely.

I've been in Richmond for 7.5 years, moved here from Atlanta in 1999.

Mo'Cool is a blast but it's the last place you'll find Fran. He works 24/7.

You're well, I hope, and drinking old vintages of 1860 vines Tahbilk Shiraz?

Thanks very much, Robert. I just might bring a bottle to the dinner Bob mentioned. It should go well with the restaurant's wild game menu, I'm hoping.

And I'm in envy of your lunch with the Jaumes. Everything I've read seems to indicate they are up-and-comers.

The Jaumes have arrived, I think. Their style is consistent, a sane mixture of the traditional and the modern. Mature vineyards and restraint with the wood regime contribute to their success.

Before we visit the property for tastings and lunch, we send ahead some venison loin from VA which madame Jaume prepares with a sauce grand venuer...and we have various vintages of CdP with the venison. It's a good time.

Robert, you do know of my fondness for Tahbilk wines, and especially the marsanne. And I do have a few 1860 vines, but only a few. If I could afford them I would have a vertical of them. The Tahbilk shiraz is a very good OZ wine even down to their lowest level. And the marsanne is almost heaven in a bottle. I really do not understand why the rest of the wine world doesn't get wise to the value the Tahbilk wines offer. Hey Robert, I go far enough back to remember when you were in Atlanta.

Thanks very much, Robert. I just might bring a bottle to the dinner Bob mentioned. It should go well with the restaurant's wild game menu, I'm hoping.

And I'm in envy of your lunch with the Jaumes. Everything I've read seems to indicate they are up-and-comers.

The Jaumes have arrived, I think. Their style is consistent, a sane mixture of the traditional and the modern. Mature vineyards and restraint with the wood regime contribute to their success.

Before we visit the property for tastings and lunch, we send ahead some venison loin from VA which madame Jaume prepares with a sauce grand venuer...and we have various vintages of CdP with the venison. It's a good time.

Hi Robert, stay tuned for some thoughts on the `00 Grand Veneur which Mike B and I tasted last night at a very nice dinner. The thread will be titled..."My evening with Normand..... Barolo, Cornas and Grand Veneur".

I'll keep my eyes open for your impressions.

Hi Robert, Bob will post more detailed impressions later but I had mixed feelings about the 2000. It had a distinctly New World-style, which isn't necessarily a bad thing, but was also really hot. I don't recall the exact alcohol content, but it was close to 15% and out of balance.

We chilled it a little and it showed better after that, but it was hard to identify as a Rhone. Still, it was OK.

I've had a glass of the '01 before and liked it much more.

It probably didn't help that it was among some really tough competitors. Look for Bob's posting on the dinner in a day or two.