Recent content by Marc D

I tried another bottle of the ‘22 Brun L’ancien. It started out ok but there is a distracting bitter green note mid palate. This bottle was just ok, not as excited about it as I was on the first go around.

I think I am not expressing well what I’m trying to say. Not so much about predictability and being shut down but more about the GdM being more open and generous at any given stage than the Tardive. I think this could be pretty easily explained by the small barrels and increased oxygen exposure...

It’s great. Find a 2017 if you can. It’s my favorite wine of all the Roilette. I never get new oak flavor but what I’ve noticed with the Griffe is the wine doesn’t seem to go through the unpredictable open closed phases that the Tardive does, maybe because of the small barrels? I just read RM...

Came from Shawn, I’m sure it’s L/D. While I truly miss VIF, I’m grateful she’s distributing the L/D wines again. Availability was pretty bad for a while here. Brun Fleurie, I have fond memories of that cuvée, but haven’t seen that one around at all. I thought the CdB was best with a few hours...

We could do a little Gonon vertical maybe. I think I have 09, ‘10, ‘11 still. I had an 07 Gonon vv that I opened unintentionally, thinking it was the regular. Amazing wine but now a unicorn. Can you send me a email, I need to update your contact info. Would love to see you guys! Btw it’s been a...

‘22 Roilette 14%abv A favorite version of this in recent years. Red berry fruit even going to pomegranate. Nice acidity. Some tannin there but it’s under the fruit at the moment. Easy to drink and ready to go. There’s a touch of heat at the finish but it didn’t bother. ‘22 Brun Cote de...

Hey BJ I was in my local wine shop yesterday bitchin about hot vintages and big Beaujolais, and the owner asked if I wanted to taste something that was the opposite. He poured me a taste of the very same Dupre CdL! It’s a wine that could be served in a pichet for 5e in a cafe with the plat du...

Clos Cibonne website doesn’t mention it, but according to the DeMaison selections website: Vinification After an early morning manual harvest, the grapes are destemmed and directly pressed. The must goes into temperature-controlled stainless steel tanks, which are cooled to slow the...

A couple of Rosé that were very fine. ‘23 Baudry Chinon was it’s classic self. One of my coworkers has a large field of raspberries and keeps bees. I usually get a jar or two of the raspberry flower honey. The Baudry smells like that, a bit floral and sweet but it is bone dry when tasted. ‘21...

I had the great good fortune to spend 2 weeks in Corsica once. I have vivid memories walking in the low hills above the beaches and ocean, a bit west of Patrimonio. The hills were covered with low scrub, a fair amount of which was thyme and rosemary. The herbs were baking under the Mediterranean...

I never had an opportunity to meet Thor in person. I can say without any doubt I learned a fair amount about wine and food back in the WLDG days when I was just learning about the subject. I remember an essay he wrote talking about natural wine, intervention vs nonintervention, and linking...

Would you include skin contact white (orange) wines in the homogenizer category? I think they obscure place most of the time for me.

This was a lovely read, thanks R. I want to put in a word for the Texier Adele. I agree that it would be a lovely aperitif but I think it really is a fantastic wine and more than just an entry level quaffer. We were in Philadelphia this Spring and had a nice meal at Vedge, the all vegetarian...

It might not be in Radda, maybe Castelnuovo Berardenga, but I’ve been drinking Podere Le Boncie and it passes the elegant criteria for me. The cinque is still reasonably priced.

Hey Pete How was that 15 Vilmart Coeur de Cuvée drinking? I have a single bottle, and a friend who drinks way more Vilmart than me has said he thought it would benefit from more cellar time.