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" ... Jean-Nicolas then explained that one of the atypical, for contemporary Burgundy, aspects of the wines from Clos de Vougeot is the blending of different parcels that apparently have unusually different terroir, considering they are in the same vineyard: “Clos de Vougeot has been made like a Bordeaux for 900 years — blended parcels and sometimes a second and third wine. We have no 'recipe' according to the monks. Clos de Vouegot was among the most famous wines of Burgundy prior to the 20th century.” [EMZ: This is where there is a bit of a disconnect. The assembled group at our dinner, which included wine critics, sommeliers including at least one Master of Wine, wine importers, a California winemaker and a few wine enthusiasts, commented that the wines from the Clos de Vougeot had, during this period, “lost stature because of blending, as did the wines of Nuits St. Georges and Pommard.” Our group continued this discussion. One attendee noted that the Clos de Vougeot and Nuits St. Georges in particular had suffered “irreparable harm” to their reputations due to the addition of Syrah and Algerian wines into the blends years ago. Jean-Nicolas Meo, in his notes to me following publication of this article, indicated that my use of the phrase “irreparable harm" was misleading because, and now I am quoting JNM’s post-publication comments to me: [JNM: Burgundies in general suffered some harm because of Syrah or Algerian blends, not just Clos Vougeot or Pommard, or Nuits St. Georges. And why "irreparable"? No foreign vines were introduced.”] Additionally, Jean-Nicolas felt that perhaps his participation in this part of the conversation was to say that [JNM: “maybe the reputation of Clos Vougeot is less strong now that it has various owners, compared to when it was in single hands, where it was easier to control quality?”] Jean-Nicolas also wanted to clarify that while I had originally attributed to him the statement about blending Syrah into Burgundies in the late 19th or early 20th century, he had not recalled having said that and I believe someone else may have been the speaker at that point in the meal. I would also note that I did not mean to indicate that the damage had been to the vineyard or even that the blending had occurred in the vineyard. Rather I believed the damage to have been reputational and reparable, as we have seen reputations and prices in those Burgundian communes have risen. Moreover, the blending and other acts that may have made the wines less Burgundian were done in the cellar rather than in the vineyard from what I have heard.] ... "