Is it finally the end of the Robert Parker blemish? It seems fewer and fewer producers are making highly extracted, highly oaky Burgundies.
This was the style that apparently was taken up to satisfy the tastes of former Wine Advocate critic Robert Parker. The big Parker era was the 1990s and early 2000s, and remnants of it can still be found, even among a few well-known producers.
That said, with global warming it’s harder to murder the wine by clubbing it to death (preferably with a Francois Frères club), but over-extraction can (with oak) still kill the Burgundian in all wines. I luckily sold my late-’90s Parker wines – at a good price. But I hate to sell wines that I cellared to mature. That was not going to happen in my lifetime to these Parkerized Gevrey wines. All is, however, forgiven. But not forgotten.