What a weekend of wines. I don’t know that I could express all the things I tasted and thought this weekend. The line-ups I tasted were simply over the moon! It was almost more than I could bear. Wines ranged from the obscure to the special and celebratory. I am only listing a few here that really caught my attention. So without further ado…
2003 Radikon Oslavje – Again, every Radikon I’ve had I’ve flipped for, or at least done a little happy dance. No exception was the Radikon Oslavje ’03. The same blend of grapes as the 2001 but this wine felt like perhaps the summer was very hot or the grapes were either on the vine longer or less - not sure which. It was very dry and aperitif like. Orange zest and leaves in the nose that wafted long dry notes of earthen finish. It was as other Oslavje, fiery colored, but not as intensely as the ’01. In the mouth, was a rush of very dry fruit flavor. Most pronounced was orange zest but also apricot, and something else I could not identify. The middle went to an almost sherry feel and taste and finished with a long dusty dry leafy wood taste. This again is very long and tannic in the mouth. It’s a real treat, that would be so wonderful I think with Dungeness crab or scallops. It will cut through butter and shellfish flavor but also complement them. Heck even wrap the scallops in bacon and I’d still say pour it up. This time the wine didn’t feel as old or quite as unusual as other Radikon. I must becoming accustomed to it. Try finding and tasting, then do a happy dance and Hail Radikon! $$$
As long as I am doing the hippy shake for Radikon Oslavje lets stay with this mad vintner a moment longer
2003 Radikon Merlot – What’s this? A somewhat more typical wine from Radikon? Well yes just that. A Merlot… However, this Merlot might leave you a little breathless both in tastes, in finding it, and in price. Radikon’s only red wine I happened to taste twice this weekend. At first, I was not wowed. It was nice, moderate mouthfeel, with a blueberry note in the middle and a kind of taste and smell that reminded most of the powder off of bazooka joe or other bubble gum. Somewhat undefined at the finish too. It was interesting but not worth the high price of the bottle in my opinion. However, upon trying the next day – wow this wine had changed. All who managed both tastings agreed this was a completely different animal now. Much more complex layers of fruit and mild wet earth in the nose. It had a full smell of loganberries, brier, and mossy soil to my impressions. The taste was also deep loganberries, moist and plump in the mouth, and it had a long finish to wet clay leave on the tongue. Very interesting and enjoyable, I am not sure you will find a tasting of this wine. If you do, I hope it has had a 6-8 plus hour decant time. It is also one that will relieve you of the weight of your pocketbook. $$$$ 140+/bottle
Before I go off to other European wines lets take a moment for a special, celebratory seeming, Oregon Cabernet Sauvignon.
1990 Hillcrest Cabernet Sauvignon (Umpqua Valley) – I was fortunate as well to try this wine twice this weekend. It’s a nice wine that seemed perfect for a celebratory mood somehow. Know anyone turning 28 this year? This wine is soft in the nose and I had to reach for the aroma – but it did reveal black raspberries and other black fruit, with a subtle earthiness and bit of gunpowder and black pepper. It reminds me of one of those old black cat ladyfingers… It had a slow fuse before the fun of the minor bang. Not a big kerpow but just enough anticipation and excitement. The color was a wonderful red clay color with rust around the edge. The front of the palate of this was a bit soft and flat. As it slowly snuck up on my taste buds black raspberries and other black fruit grew in intensity. The body was moderate and grew away from the shallow feel of the front. It had a nice finish of black fruit and gunpowder in the leave. Right now, I only know of this wine being available from the winery. If you want a special celebratory subtle black firecracker, this will do the trick. Open and let breath for a while, then serve with marinated stuffed portabellas and a nice pork loin I think. (cost unknown)
Can you smell, what the Rocks are cookin'?!
1979 Karthauserof Kronenberg Auslese Riesling – This may have been the belle of the ball at the tasting. 30 year old German Riesling! Bright golden color in the glass that when swirled took on a very neon green hue. It had the look and nose of an apple jolly rancher but not nearly as sweet. There was also citrus in the nose and a subtle oily greasy only German Riesling describable smell. On the palate, it was brilliant! Tart green apples, grapefruit, lichee and other exotic fruit that rumbled around the mouth on their own accord and in their own order each taste. It was a wet wine – not in meaning sweet – but very moist and refreshing. It had a long body too and I could feel it on my teeth and tongue for many minutes after. There was a nicely slate and rock finish to the wine as well; perfect structure, acid, and composition. Mild sweetness that erodes under acid, and rocky finish. Achtung Baby! $$$
2004 Strukture Riesling Qualitatswein – What a fun, bright, and young Riesling this is! This was a bonus pour at the tasting from a generous person. The nose was citrusy with perhaps a bit of star fruit and pear. Not the depth of Riesling prior, but also unfair to compare. This is a bright golden straw colored, soft and tangy wine. It has very subtle oily residue in the nose and on the palate that perhaps will develop with age. Wonderful bright citrus and yellow fruits are in the mouth and while its not a long bodied wine it has enough balance in acid to maintain a good structure. It finished nicely with a mineral flavor I would liken almost more to a white burgundy than a Riesling. A real treat, it will go wonderfully with seafood and some other foods as well. Fried Chicken? I think this is a great bridge wine too… If you haven’t had German Riesling it’s a great place to start or start friends. More body and mouthfeel than most American Riesling, with a fuller set of flavors and more defined & refined finish. All this and at about the same cost too – why wouldn’t you? $
Tuesday, April 29, 2008
Tuesday, April 22, 2008
Holy Chateau Neuf Du Pape Batman! (and a J. Christopher alert)
First a quick J. Christopher alert. If you were thinking of trying the 2007 Christo Irresisto or if you have some and wanted more get it now! I heard through the grape vine (pun intended) that what is out in the stores is it. There is no more left and its going off shelves at a good pace. Consider yourself in the know and if you missed-oh the Irresisto I tried to warn you.
2005 Domaine Pegau Chateau Nuef Du Pape - I love the name Pegau first off. It reminds me of the old batman series where the sounds of the fight were spelled out on the t.v. with bad trumpet sounds in the background. Pe-gow! Ok so that's probably considered truly in bad form by those in love with Chateau Neuf. Pe-gow! Ok last one. :) When this wine was opened I was surprised and impressed first by the color in the glass. Intensly red but cloudy like fired red earth or brick in color. Black fruit was in the nose with a nice earthiness as well. This wine (as expected) didn't disappoint in the mouth either. Long body, on the strong side of moderate mouthfeel. Full of black currant or cassis, with a peppery note, and then a wonderful dark earthen finish. Another taster with far more experience, and a wonderful blog, who I was discussing it with had a great description of the finish. He stated the finish was like a worsted suit - blended together perfectly so as to be smooth. I have to agree while there are solid tannins they blend so well in this wine to my tastes. Its a wonderful Chateau Neuf in my opinion. Unfortunately you may have a hard time finding out if you agree as tastings will be rare. This is a beautiful expression of a southern France wine but it will lighten your pockets at around $100/bottle. $$$$
2005 Domaine Pegau Chateau Nuef Du Pape - I love the name Pegau first off. It reminds me of the old batman series where the sounds of the fight were spelled out on the t.v. with bad trumpet sounds in the background. Pe-gow! Ok so that's probably considered truly in bad form by those in love with Chateau Neuf. Pe-gow! Ok last one. :) When this wine was opened I was surprised and impressed first by the color in the glass. Intensly red but cloudy like fired red earth or brick in color. Black fruit was in the nose with a nice earthiness as well. This wine (as expected) didn't disappoint in the mouth either. Long body, on the strong side of moderate mouthfeel. Full of black currant or cassis, with a peppery note, and then a wonderful dark earthen finish. Another taster with far more experience, and a wonderful blog, who I was discussing it with had a great description of the finish. He stated the finish was like a worsted suit - blended together perfectly so as to be smooth. I have to agree while there are solid tannins they blend so well in this wine to my tastes. Its a wonderful Chateau Neuf in my opinion. Unfortunately you may have a hard time finding out if you agree as tastings will be rare. This is a beautiful expression of a southern France wine but it will lighten your pockets at around $100/bottle. $$$$
Thursday, April 17, 2008
Bonjour y Bonjourno!
The two wines I chose for this posting I think are both good introductions to each without having some of the more unusual or expensive styles. So say Bonjour or Bonjourno and find a tasting near you.
Patriarche Pere et Fils 2004 Burgogne Blanc – I had this wine again recently and thought, why didn’t I post about it before? I certainly meant to. This chardonnay immediately hits tart golden apples and a bit of dust or chalk in the nose. It is a medium bodied wine well proportioned and drinking well. Flavors of golden apple, vanilla, a bit of light brown toast or yeast and chalk in the finish I enjoyed in each taste. It reminds me of almost a champagne flavor without the fizz. The toast did fade a bit with the bottle open for a few hours and I admit I wish it wouldn’t have. It’s a nicely wet wine, not overly oaked, or really any butter that I noted. This to me is a good introduction to white Burgundy. Moderate acid and good flavor that keep it well balanced albeit moderate thin mouth feel. If you are looking to say Bonjour to your first white burgundy you might start here before you jump into that expensive bottle of Meursault. $ -16/bottle
1998 Marchesi Spinola Barolo – This Barolo was not like some others I had tried that hadn’t aged as long or were just over the top in leather and smoke. I was very impressed. The nose had tobacco but with dark currants and other black fruit. It had a nicely layered scent and depth and seem to absorb any possible light it was so dark. In the mouth there was a full long body that I expected but a smoothness and velvet I did not. Tobacco and earthen fruit are long lasting. While many Barolo I have had I swear must be with food, I could enjoy this on its own, and others at the tasting also agreed. It has depth and body but is not pushy. Still it would be wonderful with seared lamb or steak on the bone. The finish was pleasantly earthy but not overly tannic. It was the hit of the evening at the tasting above other Barolo or Barbaresco. A mature, inky dark wine, fit for drinking now and a good introduction to Barolo without the pain of cost or KO to the mouth with racing tannins. $$ - 28-30/bottle
Patriarche Pere et Fils 2004 Burgogne Blanc – I had this wine again recently and thought, why didn’t I post about it before? I certainly meant to. This chardonnay immediately hits tart golden apples and a bit of dust or chalk in the nose. It is a medium bodied wine well proportioned and drinking well. Flavors of golden apple, vanilla, a bit of light brown toast or yeast and chalk in the finish I enjoyed in each taste. It reminds me of almost a champagne flavor without the fizz. The toast did fade a bit with the bottle open for a few hours and I admit I wish it wouldn’t have. It’s a nicely wet wine, not overly oaked, or really any butter that I noted. This to me is a good introduction to white Burgundy. Moderate acid and good flavor that keep it well balanced albeit moderate thin mouth feel. If you are looking to say Bonjour to your first white burgundy you might start here before you jump into that expensive bottle of Meursault. $ -16/bottle
1998 Marchesi Spinola Barolo – This Barolo was not like some others I had tried that hadn’t aged as long or were just over the top in leather and smoke. I was very impressed. The nose had tobacco but with dark currants and other black fruit. It had a nicely layered scent and depth and seem to absorb any possible light it was so dark. In the mouth there was a full long body that I expected but a smoothness and velvet I did not. Tobacco and earthen fruit are long lasting. While many Barolo I have had I swear must be with food, I could enjoy this on its own, and others at the tasting also agreed. It has depth and body but is not pushy. Still it would be wonderful with seared lamb or steak on the bone. The finish was pleasantly earthy but not overly tannic. It was the hit of the evening at the tasting above other Barolo or Barbaresco. A mature, inky dark wine, fit for drinking now and a good introduction to Barolo without the pain of cost or KO to the mouth with racing tannins. $$ - 28-30/bottle
Monday, April 14, 2008
Burgundy/Pinot Noir part deux
A bit of a delay in posting since the Chinon. Spring time so was off bustling about. I was happy to see at the last tasting I was at a repeat of a couple of wines I listed before. I was curious what I would think about them in comparison to before and to see how my expressions on them may have changed. I haven't had either since my original tastings.
If anything I liked them even more than when I originally tasted them!
Pierre Guillemot Savigny Serpentier 2005 1er Cru - This red burgundy is very good. As from before its garnet and silk sheet red. The nose is mostly cherries and kirsch with a bit of earthy burgundy scent but its subdued. This athletic Pinot Noir has solid medium body with silky mouthfeel. However it is bold big cherry when first on the palate. Nicely this tasting I also noted some floral tones as it warmed in the glass that made me think of roses or jasmine. It was a pleasant subdued flavor that I had not noted before. Still my notes were similar to before. Cherries, chalk, and rocks. :) Its a brawny wine that patience will likely reward but you certainly could still drink it now. It will also hold up with great northwest style cuisine such as lamb, quail, or chinook fillet. I have to quote my wine dealer as I think his description amusing and also appropriate - "In the words of wine critic David Schildknecht, this is not a wine for those who want a cuddly Pinot with love handles."
Myself - I think this is one heck of an expression of a premier cru burgundy at a very solid price from what they can cost. $$ 40/bottle
J. Christopher Sandra Adele Pinot Noir 2005 - Now this is an Oregonian expression of Burgundy. :) The perfect garnet red color and so clear that you can read through it. Cherries and forest floor and old leaves in the nose. Interestingly this time I did not find the old tractor smell but that could be a factor of time in the bottle or open to air as last I tasted from fresh pulled cork. This is my type of Pinot Noir as I like to just sit and sip and not even have with food. This is a wonderful wine for you who like to do such. Not that it won't work with food but I just am that type of Pinot drinker when I find one I really like. There are ripe moist cherries in the mouth with a wonderful earthy loamy forest finish. If you are a fan of Pinot Noir from the past this may be a great wine for you. Its not as some that have gone to big tannins and chewy fruit that explode in the mouth. This is more self contained and perfumed. Its also very approachable right now and you can drink as is. With patience it will be interesting to see what else this wine develops. As I said before, buy now before its gone. $$ - 33-36/bottle
If anything I liked them even more than when I originally tasted them!
Pierre Guillemot Savigny Serpentier 2005 1er Cru - This red burgundy is very good. As from before its garnet and silk sheet red. The nose is mostly cherries and kirsch with a bit of earthy burgundy scent but its subdued. This athletic Pinot Noir has solid medium body with silky mouthfeel. However it is bold big cherry when first on the palate. Nicely this tasting I also noted some floral tones as it warmed in the glass that made me think of roses or jasmine. It was a pleasant subdued flavor that I had not noted before. Still my notes were similar to before. Cherries, chalk, and rocks. :) Its a brawny wine that patience will likely reward but you certainly could still drink it now. It will also hold up with great northwest style cuisine such as lamb, quail, or chinook fillet. I have to quote my wine dealer as I think his description amusing and also appropriate - "In the words of wine critic David Schildknecht, this is not a wine for those who want a cuddly Pinot with love handles."
Myself - I think this is one heck of an expression of a premier cru burgundy at a very solid price from what they can cost. $$ 40/bottle
J. Christopher Sandra Adele Pinot Noir 2005 - Now this is an Oregonian expression of Burgundy. :) The perfect garnet red color and so clear that you can read through it. Cherries and forest floor and old leaves in the nose. Interestingly this time I did not find the old tractor smell but that could be a factor of time in the bottle or open to air as last I tasted from fresh pulled cork. This is my type of Pinot Noir as I like to just sit and sip and not even have with food. This is a wonderful wine for you who like to do such. Not that it won't work with food but I just am that type of Pinot drinker when I find one I really like. There are ripe moist cherries in the mouth with a wonderful earthy loamy forest finish. If you are a fan of Pinot Noir from the past this may be a great wine for you. Its not as some that have gone to big tannins and chewy fruit that explode in the mouth. This is more self contained and perfumed. Its also very approachable right now and you can drink as is. With patience it will be interesting to see what else this wine develops. As I said before, buy now before its gone. $$ - 33-36/bottle
Friday, April 4, 2008
Salad with your red sir? O Chinon my Chinon!
I was so excited when I heard that the tasting I was going to was having both a 12 & 20 year old Cabernet Franc from Chinon. If you read my prior impression of Cab Franc it wasn't that happy. Too pushy and mouth puckering tanic for me. However the wine steward I know told me to wait till he got the Chinon in and try again - that it was a different animal. I did ask him and the importer what Cab Franc was associated with in so far as taste they both replied - SALAD! and laughed. Apparently some Cab Franc does have a vegetal nose or taste. So I waited for the Chinon to get in and really kind of forgot about it until the newsletter. Once in I was soooo happy I had a chance to try.
1996 Jean-Maurice Raffault Chinon Clos d’Isore - Hello salad! Okay not really but there was a good smell of earth and Leek in the nose as well as mild black pepper. Later in the glass there was some tobaco and and dark fruit. It was really a wonderful and layered aroma. Dark dense red color in the glass and not transparent at all. The first taste in my mouth I knew this was a developed wine and mature. Excellent full mouthfeel but moderate intensity and long extremely balanced body - very smooth, long, and oh so silky. In the taste immediately I hit red fruit like tart cherries and rasberries but it quickly moved deeper and more earthy with some sort of wonderful dusty mineral taste I couldn't quite get a grasp of. It certainly finished like a full french red with dusty tanic and mineral leave but without giving my tastebuds a K.O. I was really blown over by this full but subtle and complex Cabernet Franc. Its drinking so well right now its hard to think that you could wait another 5-7 years and likely it would be just as good if not better. The real wonder of this to me was the price. For the value this is a steal for anyone who loves Chinon, Cab Franc, or the southern french varietels. $$ - 36/bottle. Good luck finding it (but do try!) as I'm sure the importers are fighting over any number of bottles to come in. Simply put this so far has been my favorite red aside from my love of Pinots. O' Chinon my Chinon!
1996 Jean-Maurice Raffault Chinon Clos d’Isore - Hello salad! Okay not really but there was a good smell of earth and Leek in the nose as well as mild black pepper. Later in the glass there was some tobaco and and dark fruit. It was really a wonderful and layered aroma. Dark dense red color in the glass and not transparent at all. The first taste in my mouth I knew this was a developed wine and mature. Excellent full mouthfeel but moderate intensity and long extremely balanced body - very smooth, long, and oh so silky. In the taste immediately I hit red fruit like tart cherries and rasberries but it quickly moved deeper and more earthy with some sort of wonderful dusty mineral taste I couldn't quite get a grasp of. It certainly finished like a full french red with dusty tanic and mineral leave but without giving my tastebuds a K.O. I was really blown over by this full but subtle and complex Cabernet Franc. Its drinking so well right now its hard to think that you could wait another 5-7 years and likely it would be just as good if not better. The real wonder of this to me was the price. For the value this is a steal for anyone who loves Chinon, Cab Franc, or the southern french varietels. $$ - 36/bottle. Good luck finding it (but do try!) as I'm sure the importers are fighting over any number of bottles to come in. Simply put this so far has been my favorite red aside from my love of Pinots. O' Chinon my Chinon!
Monday, March 24, 2008
Irresisto I missed-oh!
Much of what I hear from friends is that they like dry wine and they don't like white or rose wine. Before you include yourself in that group I recommend you go out and try as many whites as you can and as many wines in varying sweetness as you can. Depending on your mood and what you are looking to serve it with you may be surprised. However this is not the post for surprising you on that...
J. Christopher Christo Irresisto '07 is here! :) After last years release (see my prior posting) I was looking forward to the next release of the Irresisto. However Jay Sommers threw in a twist. No longer is this a Pinot Noir rose with Pinot style - this is no wine easy like Sunday morning, rather this is bracing! This rose blend of Grenache and Syrah has a great aroma of red berries darker that what should bely a rose I thought. Sharp and pungent with a masculine strong push. When I first took a sip the dry alarm went off in my mouth! Wow this is a dry wine and powerful for a rose. If you think you like dry here is a good test. :) Red tangy berries and zest hit my palate. It is young and not the longest bodied wine by any stretch but I thought it cried out for meat on charcoal to be served with it and others agreed. Beyond that this is a dry and powerful rose suitable for spring and summer grilling it also has one heck of an affordable price at 10/bottle. $ What a deal - you might even decide its worth just buying a bottle for tasting on your own since its so affordable. I think I'm going to skip a bunch of weekend lattes and buy up a half case. Cheers!
J. Christopher Christo Irresisto '07 is here! :) After last years release (see my prior posting) I was looking forward to the next release of the Irresisto. However Jay Sommers threw in a twist. No longer is this a Pinot Noir rose with Pinot style - this is no wine easy like Sunday morning, rather this is bracing! This rose blend of Grenache and Syrah has a great aroma of red berries darker that what should bely a rose I thought. Sharp and pungent with a masculine strong push. When I first took a sip the dry alarm went off in my mouth! Wow this is a dry wine and powerful for a rose. If you think you like dry here is a good test. :) Red tangy berries and zest hit my palate. It is young and not the longest bodied wine by any stretch but I thought it cried out for meat on charcoal to be served with it and others agreed. Beyond that this is a dry and powerful rose suitable for spring and summer grilling it also has one heck of an affordable price at 10/bottle. $ What a deal - you might even decide its worth just buying a bottle for tasting on your own since its so affordable. I think I'm going to skip a bunch of weekend lattes and buy up a half case. Cheers!
Monday, March 17, 2008
Two rare tastes
I was lucky enough recently to be at a tasting that had two wines that are unusual and that you wont find every place you look. If they interest you, digging will have to be done and on the 2nd likely you wont find someone willing to do a tasting at all...
Edi Simcic 2005 Tocata (Italy) - Say it slowly now - SimChich - and yes his first name is pronounced Edee. I was very interested to try this Tocata since it essentially the same as the tocai grape in the prior tasted '99 Radikon Olsavje. That's such a fascinating wine I had no idea what this might be like. Without going into the legal grape naming issues and wine politics its not called Tocai though. It was a light golden colored wine that when swirled seemed to take on a deep golden reflection of what could only be called doubloon gold. It was that deep and shinning. The nose was creamy and of almonds and perhaps a understated peach. In the mouth this is again a full bodied white. Big taste of almonds and fig fruit meat near the pit hit first, moving towards an amazing spiciness that faded to an earthy dusty leave. This is a very nice and dry wine that is a great palate cleanser. In fact the pairing to food was a conversation no one could really figure out - perhaps it is best as a between dishes wine. The wine taste certainly gave me the visual image of almond trees growing in light brown dusty earth. It was quite an experience that I look forward to again. $$ (35/bottle)
Sin Qua Non '05 Rose (California) - recently I've been hearing about these impossible to find wines of Sin Qua Non and the very high prices they command. I perhaps heard more of that even than how good they were supposed to be. After trying their Sryah, Grenache Rose I went online to see how bad it could be - ouch! These are premium wines. Given all the more attention since receiving some 100 point scores from the famous or infamous Robert Parker. Now I've come to like true Rose (see prior postings on Rose) but am not sure any Rose is worth well over 100 per bottle. However this simply was a stellar wine to my tastes. Great aroma of rasberry and light flowers and earthiness; it drank more like a red than a rose and almost had some mild tannin quality. It certainly had the most structure and body of any Rose I've had (though thats not saying a lot with my limited Rose experience). The flavors were of red berries and cassis but on the light side and not bold. Still excellent acidity and long leave of deeper red berries and leafy floor nicely finish this wine off. I look at this Sin Qua Non and any other this way after trying this one. Its a wonderful wine and even more excellent if you find someone opening a bottle for you. ;) $$$$
Edi Simcic 2005 Tocata (Italy) - Say it slowly now - SimChich - and yes his first name is pronounced Edee. I was very interested to try this Tocata since it essentially the same as the tocai grape in the prior tasted '99 Radikon Olsavje. That's such a fascinating wine I had no idea what this might be like. Without going into the legal grape naming issues and wine politics its not called Tocai though. It was a light golden colored wine that when swirled seemed to take on a deep golden reflection of what could only be called doubloon gold. It was that deep and shinning. The nose was creamy and of almonds and perhaps a understated peach. In the mouth this is again a full bodied white. Big taste of almonds and fig fruit meat near the pit hit first, moving towards an amazing spiciness that faded to an earthy dusty leave. This is a very nice and dry wine that is a great palate cleanser. In fact the pairing to food was a conversation no one could really figure out - perhaps it is best as a between dishes wine. The wine taste certainly gave me the visual image of almond trees growing in light brown dusty earth. It was quite an experience that I look forward to again. $$ (35/bottle)
Sin Qua Non '05 Rose (California) - recently I've been hearing about these impossible to find wines of Sin Qua Non and the very high prices they command. I perhaps heard more of that even than how good they were supposed to be. After trying their Sryah, Grenache Rose I went online to see how bad it could be - ouch! These are premium wines. Given all the more attention since receiving some 100 point scores from the famous or infamous Robert Parker. Now I've come to like true Rose (see prior postings on Rose) but am not sure any Rose is worth well over 100 per bottle. However this simply was a stellar wine to my tastes. Great aroma of rasberry and light flowers and earthiness; it drank more like a red than a rose and almost had some mild tannin quality. It certainly had the most structure and body of any Rose I've had (though thats not saying a lot with my limited Rose experience). The flavors were of red berries and cassis but on the light side and not bold. Still excellent acidity and long leave of deeper red berries and leafy floor nicely finish this wine off. I look at this Sin Qua Non and any other this way after trying this one. Its a wonderful wine and even more excellent if you find someone opening a bottle for you. ;) $$$$
Wednesday, March 12, 2008
Rippin Good Rocks
You may think of Riesling (reezling if you please) as the light floral wines of the northwest that are very dry and somewhat insubstantial. Or you may think of the sticky sweet syrupy desert in a glass style wine. To be true and to quote from a book I am reading Reisling may be the grape that produces more different styles of one wine than any other…
If you are not a fan of Riesling, or if you are, I think you owe it to yourself to try a high quality German Reisling. Its all in the Rocks the grapes grown in; check out images of the Mosel online - I was told, and have done so. Impossibly steep slopes of slate and scree that look as if grapes should not grow there! Well I guess Germans must also believe, as the French, to create good wine the grapes must suffer. Certainly different than some of the lush, verdant vineyards of the northwest.
This aint your Mom’s Blue Nunn or other light white wine (sorry mom). A high quality Reisling can be aged 20 even 30 years. A strong Riesling from the Mosel can make you wax poetic or at least it did me…
Jos. Christoffel Jr. Graacher Domprobst Riesling Spatlese 1996 – Okay so I put this to my nose, smelled petrol and kerosene at first and thought what the heck?… with some encouragement I smelled deeper and found golden fruit and some citrus lying underneath that strong smell. Better was the taste. Grapefruity lemon plus golden ripe apples, spices, and then plenty of slate and chalk. This is a long tasting wine too. The taste tumbled around in my mouth for a while and that was a good thing. It’s a medium strength, long bodied, dry white that has a lot of flavors and nuances to pick out. It certainly made a fan out of me of old world Rieslings. I definitely recommend you try to find a tasting of an aged moderate to dry German Riesling and see what it can do for you. $$ (29/bottle)
Jos. Christoffel Jr. Urziger Wurtzgarten Auslese 1988 - Okay more petrol and chemicals in the nose here... I think I am starting to like some earth or funk in the aroma of my wines. :)
Great depth to this wine. Definite citrus underlies the chemical smell. Green lithe sweetness like sweet clover, citrus, with an earthy spiciness were the primary flavors I picked out. However this felt a more dense, auspicious, and dry wine than the previous Riesling to me. Though it shared a good long finish of stone. Yum! is the best word that comes to mind and I cant wait to open a bottle with some fresh seafood. Its true I guess it’s all in the rocks – like excellent flavored pop rocks. Keep on poppin’! $$$ (45/bottle)
If you are not a fan of Riesling, or if you are, I think you owe it to yourself to try a high quality German Reisling. Its all in the Rocks the grapes grown in; check out images of the Mosel online - I was told, and have done so. Impossibly steep slopes of slate and scree that look as if grapes should not grow there! Well I guess Germans must also believe, as the French, to create good wine the grapes must suffer. Certainly different than some of the lush, verdant vineyards of the northwest.
This aint your Mom’s Blue Nunn or other light white wine (sorry mom). A high quality Reisling can be aged 20 even 30 years. A strong Riesling from the Mosel can make you wax poetic or at least it did me…
Jos. Christoffel Jr. Graacher Domprobst Riesling Spatlese 1996 – Okay so I put this to my nose, smelled petrol and kerosene at first and thought what the heck?… with some encouragement I smelled deeper and found golden fruit and some citrus lying underneath that strong smell. Better was the taste. Grapefruity lemon plus golden ripe apples, spices, and then plenty of slate and chalk. This is a long tasting wine too. The taste tumbled around in my mouth for a while and that was a good thing. It’s a medium strength, long bodied, dry white that has a lot of flavors and nuances to pick out. It certainly made a fan out of me of old world Rieslings. I definitely recommend you try to find a tasting of an aged moderate to dry German Riesling and see what it can do for you. $$ (29/bottle)
Jos. Christoffel Jr. Urziger Wurtzgarten Auslese 1988 - Okay more petrol and chemicals in the nose here... I think I am starting to like some earth or funk in the aroma of my wines. :)
Great depth to this wine. Definite citrus underlies the chemical smell. Green lithe sweetness like sweet clover, citrus, with an earthy spiciness were the primary flavors I picked out. However this felt a more dense, auspicious, and dry wine than the previous Riesling to me. Though it shared a good long finish of stone. Yum! is the best word that comes to mind and I cant wait to open a bottle with some fresh seafood. Its true I guess it’s all in the rocks – like excellent flavored pop rocks. Keep on poppin’! $$$ (45/bottle)
Sunday, March 9, 2008
The only way to learn is by exposing yourself
Okay get yer mind out of the gutter. By exposing yourself I mean to information. :) Before I get onto a couple wines I wanted to recommend a book that was loaned to me by the local shop owner I do tasting with. Bacchus & Me - Adventures in the wine Cellar by Jay McInerney. This is an irreverent look at wine in 49 short essays. Its not a treatise on how taste, what to taste or such... Its simply a fun read that gave me a bit further understanding of some of the wines I've tasted as well as a curiosity for some I have not. Its a comical, candid reflection of the author's experiences as well as some good information for the less experienced in what perhaps to expect from some varietals.
Now that the literature is past on to the imbibe.
I thoroughly enjoy when the owner of the shop I frequent goes all mad scientist. I frequently learn the most from such. An example of this is when he had a tasting of 5 wines out and then with a somewhat enthused quizical look opened another different 5 bottles! This wasnt in the newsletter he sent out! :) Two wines that I took serious note of from that I list here.
L'ecole 41 Apogee Pepper Bridge Vineyard 1997 (Washington) - I couldn't believe he so casually opened this nice 11 yr old Walla Walla Bordeaux style blend. If you read my earlier posts I mentioned some of these styles can be to tannic for me. Perhaps its the Cabernet Franc, perhaps the soil, not sure yet. At any rate this blend was so very good! If you already like Cabernet Sauvignon, Merlot, & Cabernet Franc. Find this. It was inky dark, smokey, fruity, and had a nice tobacco and herbal tone. And it was extremely smooth. I was very surprised how much I enjoyed it. I was told this still has a domestic style to it and is apparent in that. To my less educated palate it was just good. Go NW wines! If Bordeauxs can be like this I could enjoy them very much too. It solidifies my new found understanding that there is a vintage and vintner of every grape for every person. I'm not going to give up my love of Pinot Noir in change for these bigger bodied reds but I certainly got to expose my tastes to something quite good. Good luck finding the 1997 Pepper Bridge Apogee I think you may still be able to order from the vineyards library but not many places else. You can find out more about their Bordeaux style blends from different vintages at http://www.lecole.com/ $$
Radikon Oslavje Riserva 1999 (Italy) - Ok stop if you haven't read my post on Radikon prior scroll down and do. Okay, back? I just about cheered when I saw Michael pull out the 1999 Radikon Oslavje and begin to uncork it. The '01 was amazing and I heard the '99 was even more interesting. As before its a wine in contrast to wine. A Sauvignon Blanc, Chardonnay, and Tocai blend... Still the fiery orange color but this time clear not cloudy. Scents of citrus, hot climate fruit, and apricot in the aroma. It was an intense wine. Full of dried apricot and rich flavored fruit, but also with crushed leaves and significantly dry with creamy feel and with a long sherry style alcohol body and finish. Almost tannic like a red one taster observed. If the last Radikon the scientist was a bit mad here his feverent dream has come to life. More miracle than monster. Think Bladerunner over Frankenstein. Oh yeah and this wine will cost ya. $$$$ (99/bottle) Again I encourage you to find and taste Radikon and expose and expand your horizons.
Now that the literature is past on to the imbibe.
I thoroughly enjoy when the owner of the shop I frequent goes all mad scientist. I frequently learn the most from such. An example of this is when he had a tasting of 5 wines out and then with a somewhat enthused quizical look opened another different 5 bottles! This wasnt in the newsletter he sent out! :) Two wines that I took serious note of from that I list here.
L'ecole 41 Apogee Pepper Bridge Vineyard 1997 (Washington) - I couldn't believe he so casually opened this nice 11 yr old Walla Walla Bordeaux style blend. If you read my earlier posts I mentioned some of these styles can be to tannic for me. Perhaps its the Cabernet Franc, perhaps the soil, not sure yet. At any rate this blend was so very good! If you already like Cabernet Sauvignon, Merlot, & Cabernet Franc. Find this. It was inky dark, smokey, fruity, and had a nice tobacco and herbal tone. And it was extremely smooth. I was very surprised how much I enjoyed it. I was told this still has a domestic style to it and is apparent in that. To my less educated palate it was just good. Go NW wines! If Bordeauxs can be like this I could enjoy them very much too. It solidifies my new found understanding that there is a vintage and vintner of every grape for every person. I'm not going to give up my love of Pinot Noir in change for these bigger bodied reds but I certainly got to expose my tastes to something quite good. Good luck finding the 1997 Pepper Bridge Apogee I think you may still be able to order from the vineyards library but not many places else. You can find out more about their Bordeaux style blends from different vintages at http://www.lecole.com/ $$
Radikon Oslavje Riserva 1999 (Italy) - Ok stop if you haven't read my post on Radikon prior scroll down and do. Okay, back? I just about cheered when I saw Michael pull out the 1999 Radikon Oslavje and begin to uncork it. The '01 was amazing and I heard the '99 was even more interesting. As before its a wine in contrast to wine. A Sauvignon Blanc, Chardonnay, and Tocai blend... Still the fiery orange color but this time clear not cloudy. Scents of citrus, hot climate fruit, and apricot in the aroma. It was an intense wine. Full of dried apricot and rich flavored fruit, but also with crushed leaves and significantly dry with creamy feel and with a long sherry style alcohol body and finish. Almost tannic like a red one taster observed. If the last Radikon the scientist was a bit mad here his feverent dream has come to life. More miracle than monster. Think Bladerunner over Frankenstein. Oh yeah and this wine will cost ya. $$$$ (99/bottle) Again I encourage you to find and taste Radikon and expose and expand your horizons.
Thursday, March 6, 2008
Keeping it simple
I read back through my postings and I have to admonish myself. Some of the descriptions are too much spectacle and not enough substance. While wine is fun to taste and write about that is not the idea of this blog. I am not selling the stuff, just reporting on what I taste. I think I have been influenced by the vine rags and internet I have been reading. So with that in mind I will make a conscious effort to keep postings more straight forward.
Speaking of straight forward here is a straight up very good pinot noir.
Cameron 2001 Willamette Valley Pinot Noir - There were big bunches of ripe cherries in the nose of this wine. No subtlety here. Also corn chips? when freshly opened. (Another Cameron I have had of different vintage had similar aspect) The corn chips faded as it opened to a more warm alcohol and floral tone. Cherries, cherries, cherries mmmm, with a warm silky feeling in the mouth and solid body and alcohol balance. Then rose petals aroma in the empty glass and the end... To be certain what I post here is not at all what the Cameron website lists for the flavors. Regardless though I had this at a party recently and it was so enjoyable. I didn't even eat while I had my glass. Just imbibed and smelled. Good luck finding this wine to taste though I checked online the next day and have yet to find it. (Cost unknown)
2005 Bodegas Naia Naiades (Spain) - This is a complex multi-layered almost contrary wine! It had a lot for me to try to pick out and understand. It was recommended for me to try vs. the white burgundies I have come to approve of. This is a solid body well rounded white wine. Its aromas were of peaches, golden apples, pears, and golden grapes. Actually the color is a nice pale gold as well though more pale than I might have thought. It was a very loose wine in the mouth - to my meaning, it sort of seemed to roll around a lot with its own purpose in mind. Not thin but certainly not a thick feel either. The tastes were of pears, lemon citrus, and some grass for the body. However the finish was in stark contrast. Try licking a piece of limestone, basalt, and alum. Pure mineral! The finish was really strong too. It completely caught me off guard and I really enjoyed that. If you already like white burgundies of that mineral nature I definitely recommend you try to taste this more affordable version from Spain. I could imagine the limestone/basalt hill where the grapes grow and lemon trees dot the landscape. $$ (28/bottle)
Speaking of straight forward here is a straight up very good pinot noir.
Cameron 2001 Willamette Valley Pinot Noir - There were big bunches of ripe cherries in the nose of this wine. No subtlety here. Also corn chips? when freshly opened. (Another Cameron I have had of different vintage had similar aspect) The corn chips faded as it opened to a more warm alcohol and floral tone. Cherries, cherries, cherries mmmm, with a warm silky feeling in the mouth and solid body and alcohol balance. Then rose petals aroma in the empty glass and the end... To be certain what I post here is not at all what the Cameron website lists for the flavors. Regardless though I had this at a party recently and it was so enjoyable. I didn't even eat while I had my glass. Just imbibed and smelled. Good luck finding this wine to taste though I checked online the next day and have yet to find it. (Cost unknown)
2005 Bodegas Naia Naiades (Spain) - This is a complex multi-layered almost contrary wine! It had a lot for me to try to pick out and understand. It was recommended for me to try vs. the white burgundies I have come to approve of. This is a solid body well rounded white wine. Its aromas were of peaches, golden apples, pears, and golden grapes. Actually the color is a nice pale gold as well though more pale than I might have thought. It was a very loose wine in the mouth - to my meaning, it sort of seemed to roll around a lot with its own purpose in mind. Not thin but certainly not a thick feel either. The tastes were of pears, lemon citrus, and some grass for the body. However the finish was in stark contrast. Try licking a piece of limestone, basalt, and alum. Pure mineral! The finish was really strong too. It completely caught me off guard and I really enjoyed that. If you already like white burgundies of that mineral nature I definitely recommend you try to taste this more affordable version from Spain. I could imagine the limestone/basalt hill where the grapes grow and lemon trees dot the landscape. $$ (28/bottle)
Subscribe to:
Posts (Atom)
Posts
