Domaine Marcel Lapierre Morgon "Classique" red 2015

Merchant's answer

Dear Sir, thank you for your feedback and very sorry for this bad experience. We are sending you a personal message at the same time offering to take back the other bottles, even though there is very little chance of this happening again. Those wines you didn't like. It's not a case of "heatstroke", but we do have a clue that could explain the unpleasant nose you've been suffering from. In fact, the wines were only transported in winter, including to your home, and have only been in two cellars at perfect temperature: those of the domaine and ours (in the basement). A first element: the domaine didn't produce a "100% sulfur-free" cuvée this year because the 2015 vintage prohibited it. This is a first element: the 2015s are perhaps more fragile than other vintages, and the Lapierre family, renowned for their organic wines and respect for nature, always make "living" wines, which sometimes - but this has become very rare - have a few deviations. This is undoubtedly the case here. Another plausible, complementary explanation, even if it would be the first time for this cuvée in the 2015 vintage, from which we sold many bottles without any negative feedback: It could be a reduction problem. The Lapierres limit the dose of sulfur (preservative) as much as possible, and therefore protect their wines enormously from oxygen during vinification, by considerably limiting pumping-over, for example. As a result, the wines are "starved" of oxygen when bottled. As a result, on opening, some rare bottles may have the unpleasant smell of reduction (cabbage, rotten egg), and it's imperative to let the wine air out. That's why we always recommend decanting wines from this domaine for at least an hour before tasting, to allow the wine to "get back on its feet" by oxygenating itself, and after that time it's normally nothing to do with the wine. Having said that, you're talking about 2 days, which is exceptional... You can always shorten it by "shaking" the wine very hard (this doesn't damage it, and oxygenates it much faster). On this subject, read the excellent article on Le Monde's wine blog, which is very detailed and explicit http://missglouglou.blog.lemonde.fr/2012/11/27/pourquoi-il-pue-ce-vin/ Sincerely, Tristan Depauw PS: please do not hesitate to inform us of any problems you may have directly by email, without waiting for the email from our trusted third party "verified opinions". We will do everything we can to correct any problems and keep your trust!