DiningBuzz! - Romani Conti

I was in Burgandy and everyone talked about Romani Conti. Has anyone tried it? Is it that good?

I was in Burgandy and everyone talked about Romani Conti. Has anyone tried it? Is it that good?

Haven't tried since the 85 & 88 vintages. They both rocked ! Way outta my league price-wise. LINK: http://en.wikipedia.org/wiki/Domaine_de_la_Roman%C3%A9e-Conti

DRC is incredibly expensive but worth the price (unlike most wines at that price point). All of the DRC vineyards are organic and biodynamic, and the wine is produced meticulously with traditional methods and minimal intervention. All of this contributes to the price point, but of course the teroir is tiny and coveted. While Romanee-Conti will cost USD 12,000 a bottle for the 1999, you can get the almost as good 2004 DRC Richebourg for $1000 a bottle, and the 2004 DRC Echezaux for $500. It all depends upon your budget (and the rarity of the wine).

Never had it, but I have had La Tache, Richebourg, and Romanee St. Vivant from DRC, as well as their Echezeaux and Grands Echezeaux.

La Tache is pretty damn special, as is Richebourg, but frankly, the prices for the Domain Romanee Conti burgundies have gotten absurd since the 1990s. And since other fine producers also make great wines from the Richebourg vineyard, as well as Echezeaux and Grands Echezeaux, and those wines can be bought for 3 digit prices, rather than the 4-digit or even 5-digit prices per bottle of Domaine Romanee Conti's better wines - that's about as far as I'll splurge on a bottle of burgundy nowadays.

If I was going to drop many hundreds of dollars on a single bottle of Burgundy, I'd be more likely to get a bottle of one of the following:

Musigny from J.F. Mugnier or

Richebourg from one of the numerous members of the Gros family

a friend brought a DRC RSV to a dinner a couple weeks ago in TUS, but it was corked. would have been my first one!

The perils of a desert climate! Lots of corked wine in AZ even though it isn't directly related. Transport and thermal shock also contribute.

The perils of a desert climate! Lots of corked wine in AZ even though it isn't directly related. Transport and thermal shock also contribute.

Corked wine happens at the winery. It's caused by a fungus that gets into the bottle before bottling and causes a taste in the wine reminiscent of wet cardboard.

You may be thinking of oxidation, which happens when wine is poorly stored and the cork dries out, allowing air in. Oxidation turns the wine to vinegar.

Or am I missing something?