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Tim York wrote:There's mixed news there. If it is correct, as the article states, that the wines will be more concentrated and therefore better (the latter doesn't necessarily follow, IMO), that is positive. On the other hand, if the low volumes mean that some producers will be bankrupt, that is a negative develop if it affects promising youngsters.
Joy Lindholm wrote:Tim York wrote:There's mixed news there. If it is correct, as the article states, that the wines will be more concentrated and therefore better (the latter doesn't necessarily follow, IMO), that is positive. On the other hand, if the low volumes mean that some producers will be bankrupt, that is a negative develop if it affects promising youngsters.
Agreed. I just hope the jump in price isn't so significant as to take away the affordability of great Cru Beaujolais. We have such great success selling Morgon and Moulin-a-Vent, as Burgundies of comparable quality can be 2-3 times the cost.
Mark Lipton wrote:Joy,
This brings to mind a question. Morgon and M-a-V are the two crus producing the most ageworthy wines. If I were buying Gamay wines to serve in the near term, I'd be looking to Chiroubles, Fleurie (some), Brouilly and the better non-Cru Beaujolais (Chermette, Brun, Lapierre's Raisins Gauloises). Do you think that your patrons would not be as willing to buy those "lesser" Crus? Just curious.
Mark Lipton
Jenise
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Dan Smothergill wrote:Joy,
I'm a novice about Beaujolais. When I looked up Morgon I found three: Georges Duboeuf Morgon Descombes, Georges Duboeuf Morgon Domaine de la Chaponne and Georges Duboeuf Morgon Flower Label Cru Du Beaujolais. Were you referring to one of them?
Dan
James Roscoe
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James Roscoe wrote:Kermit Lynch is money in the bank!
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