CWD: Martin Woods Pinot Noir Jessie James Vineyard 2018

L

Lee Short

Lee Short
Took a bit to open, but once it did, it showed bounteous fruit with ample delineation. Bottle says 20% stems included, I'd have guessed more than that -- the wine was pretty marked by stem character. Not for the stem averse. I've also had the Riesling from Martin Woods -- given how that showed, I was surprised at how fruity this wine was. I was expecting maybe something you might mistake for an old world wine, but Melissa immediately pegged this as new world, and I couldn't argue.

The wine was a freakin' amazing match with quail sauced with a reduction of marionberries and duck stock, flavored with thyme and bay leaf. Grilled polenta on the side.

Dessert will be seared foie with the same sauce; there is a 375 of 88 Coutet lined up for that. One of my last couple of actual Sauternes*. Don't buy the stuff any more, as it mostly just tastes like caramel to me. I don't like caramel.

*or Barsac, as the case may be
 
originally posted by Lee Short:
CWD: Martin Woods Pinot Noir Jessie James Vineyard 2018Took a bit to open, but once it did, it showed bounteous fruit with ample delineation. Bottle says 20% stems included, I'd have guessed more than that -- the wine was pretty marked by stem character. Not for the stem averse. I've also had the Riesling from Martin Woods -- given how that showed, I was surprised at how fruity this wine was. I was expecting maybe something you might mistake for an old world wine, but Melissa immediately pegged this as new world, and I couldn't argue.

The wine was a freakin' amazing match with quail sauced with a reduction of marionberries and duck stock, flavored with thyme and bay leaf. Grilled polenta on the side.

Dessert will be seared foie with the same sauce; there is a 375 of 88 Coutet lined up for that. One of my last couple of actual Sauternes*. Don't buy the stuff any more, as it mostly just tastes like caramel to me. I don't like caramel.

*or Barsac, as the case may be
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Have you tried Doisy Daëne lately? I found the 2015 very light on its feet, not caramelized at all.
 
Have not tried any current release dessert wines in probably a decade, as I probably have enough in the cellar to last my lifetime, mostly in 1996 and 1997 Loire wines. But if I do get the urge to pick up any more, I'll keep that in mind.

The 88 Coutet was nicely balanced, no caramel notes at all.
 
originally posted by Lee Short:
Have not tried any current release dessert wines in probably a decade, as I probably have enough in the cellar to last my lifetime, mostly in 1996 and 1997 Loire wines. But if I do get the urge to pick up any more, I'll keep that in mind.

The 88 Coutet was nicely balanced, no caramel notes at all.
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That's been my experience with Coutet in general, but I haven't had it in recent vintages.
 
I tried one of these to fill up a case with Lyle. Pretty damn impressive pinot. I know zip about the vineyard but the winemaking style is about as Burgundian as it gets.
 
originally posted by Keith Levenberg:
I tried one of these to fill up a case with Lyle. Pretty damn impressive pinot. I know zip about the vineyard but the winemaking style is about as Burgundian as it gets.
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I agree it was very nice. Reading over my note, I probably should have shown a bit more enthusiasm than I did.
 
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