CWD: What did you drink last night (or whenever)?
- Thread starter Jayson Cohen
- Start date
Jim Hanlon
Jim Hanlon
Mark, if you don't know the Carmarans wines, they're worth a special effort to try. CSW does get them, but they sell through. I got this bottle at Ordinaire in Oakland and it was imported by FiFi (formerly of 10 Bells). Looks like some places in NYC have bottles. My experience is limited, but I've enjoyed the Fer de Sang and Mauvais Temps bottles the best. If you can't get any, come back out to Oakland and we'll share some!
scottreiner
scott reiner
I recently had the base bottling from 1993, and it was spectacular. Showed all the secondary and tertiary development one is looking for, but remained fresh and absolutely delicious.
Ken Schramm
Ken Schramm
The last time had one of these, it felt a little out of sorts, and I was worried that I may have waited too long. Last night with some homemade onion soup with homegrown onions and the traditional Gruyère, it shone very much according to hopes and expectations, and the last glass was still in good shape after a few hours.
Jim Hanlon
Jim Hanlon
2019 Le P'tit Paysan Cabernet Sauvignon Old Vines: Planted in 1974 south of Hollister in San Benito County. A lesser known growing area in California, and this wine benefits from it. Priced under $25. A genuine drinking Cabernet. Not trying to be impressive, just fresh, undemanding, and delicious. 12.7% ABV. This wine has an almost Italian sensibility. Ian Brand is doing some really impressive work in Monterey and San Benito. This is from his value line. Rather artisan California Cabernet from mature vines for under $25. It exists.
Jim Hanlon
Jim Hanlon
2016 Burlotto Barbera Aves: When this wine opens, it's so drinkable that it's almost dangerous, especially given the 15% ABV. Lots of fruit, but lots of acidity to balance. Very moreish, but not in a fatiguing or boring way. I'm sure this wine can age quite a while, but for me this current balance of exuberant fruit and acid is compelling. If I had more, I'd drink them soon.
Pavel Tchichikov
Pavel Tchichikov
broadcasting to fatboy on all frequencies
Oswaldo Costa
Oswaldo Costa
Is this the house wine at 1600 Pennsylvania Avenue NW?
Jeff Grossman
Jeff Grossman
Faubourg Marigny?
Jayson Cohen
Jayson Cohen
Those of you who like lemon and stone are going to love this one. Goes down way too easy alone or with food.
2021 Huet LE MONsTone Sec
2021 Huet LE MONsTone Sec
robert ames
robert ames
year after year--decade after decade, sang des cailloux vacqueyras offers up glorious soprano-trumpet grenache, like vivaldi was still alive. currently the 2020 doucinello. vacqueyras at the top of its game. (biodynamic since 2011.)
Pavel Tchichikov
Pavel Tchichikov
11 is the vintage i am most familiar with here (as in tasted on multiple occasions), and i echo these remarks wholeheartedly.
vivaldi is dead??
Jay Miller
Jay Miller
To everything there is a season.
Jonathan Loesberg
Jonathan Loesberg
I heard last Spring that the son (Frederi) had officially taken over the reins from his father (Serge) a couple of years ago but that Serge was still deeply involved in the winemaking. I haven't noted any change in the 2019 or 2020 vintages, except for the obvious difference between the vintages. So I think we are OK for this wine to remain consistent, probably for my lifetime.
Oswaldo Costa
Oswaldo Costa
I see at least three cuvées: Doucinello, Lopy VV, and Oumage, in ascending order of price. Any word for the (un)wise about their differences?
robert ames
robert ames
rather than try to answer your question, i present the straight poop, direct from jll:
"Top name, organic for years, biodynamic since 2011. Lopy is the top wine, made every year, and is the first selection from his cellar. It is always between **** and *****, the latter the case in 2010, 2016 and 2019. There is also Oumeto, 100% old Grenache (mainly 1940s), produced in limited 1,500-2,000 bottle amounts, to show that a pure Grenache can age well.
The title of the principal volume red wine rotates as Serge names it after his three daughters, one year at a time. So Floureto was the title in 2019, 2016, 2013, 2010, 2007, 2004, 2001 etc. The other two are Doucinello (2020, 2017, 2014 etc) and Azalaïs (2018, 2015, 2012 etc). Serge officially "retired" on 1 October 2015, having arrived on the domaine in 1979.
His son Frédéri is very enthusiastic about the vineyard, and is working well. He is gradually reducing the old Syrah for the Lopy wine, stating, quite correctly, that the Plateau de Garrigues is too hot for it. He has also started to harvest slightly earlier than usual, with a bit less ripeness, meaning a little green in the first picked Grenache stems which are therefore destemmed; this then backed by a slightly shorter maceration.
The white has always been a wine of character, depth, very much geared to la table. Frédéri is interested in varieties that are not in the regulations as yet, including Picardan, Picpoul gris and blanc and Carignan blanc - varieties that give direct, fresh, lower degree wines. The area for the white has risen from 1.29 ha to 2.09 ha, two plots on sandstone, two plots on garrigue, galet stones.
This is very much in the top two domaines of Vacqueyras, and the wines can be cellared for a couple of decades."
Oswaldo Costa
Oswaldo Costa
Thanks! Any sense of whether the two more expensive wines get more new oak and/or have higher abvs, that sort of thing?
Zachary Ross
Zachary Ross
Vacqueyras Cuvée de Lopy red
60-80% old vines Grenache from the richest clay-limestone, galet stone soils on Les Pendants on Les Garrigues and Durandieux, 20-40% Syrah (1968-1969, 1971) from the poorest soils on Derrière la Maison, destemmed, 18-25 day vinification, part vat emptying/refilling, pumping overs, can do cap punching, from 2017 raised 5-10% 200-litre amphorae (“give a different grain to the wine, a silken, well grounded finale that accelerates the ageing of the old vine Grenache via more exchange with the air”), 90-95% 2-6 year 450-litre oak casks (ex white wine) 12-15 months, unfined, unfiltered, biodynamic wine, 7-14,000 b
Vacqueyras Oumage red
Grenache (1940-1942-43, 1948) and Syrah in changing proportions 50% from Les Pendants, 50% from Durandieux on Les Garrigues, destemmed, 18-25 day vinification, part vat emptying/refilling, pumping overs, can do cap punching, starts as Lopy, then given extra ageing, aged 5-15 year 450-litre oak casks 16-18 months with 2019 including 2 x 200-litre amphorae (has been reduced from 15-30 months), unfined, unfiltered, made in 1998, 1999, 2000, 2001, 2005 (Tao), 2007 (Mathis), 2009 (de trois grains), 2010 (Lucca), 2014 (no extra name), 2015 (Milo), (Elisa), named after grandchildren, “to show that Grenache can live a long time when we use 100% Grenache”, biodynamic wine, 1,500-2,000 b
60-80% old vines Grenache from the richest clay-limestone, galet stone soils on Les Pendants on Les Garrigues and Durandieux, 20-40% Syrah (1968-1969, 1971) from the poorest soils on Derrière la Maison, destemmed, 18-25 day vinification, part vat emptying/refilling, pumping overs, can do cap punching, from 2017 raised 5-10% 200-litre amphorae (“give a different grain to the wine, a silken, well grounded finale that accelerates the ageing of the old vine Grenache via more exchange with the air”), 90-95% 2-6 year 450-litre oak casks (ex white wine) 12-15 months, unfined, unfiltered, biodynamic wine, 7-14,000 b
Vacqueyras Oumage red
Grenache (1940-1942-43, 1948) and Syrah in changing proportions 50% from Les Pendants, 50% from Durandieux on Les Garrigues, destemmed, 18-25 day vinification, part vat emptying/refilling, pumping overs, can do cap punching, starts as Lopy, then given extra ageing, aged 5-15 year 450-litre oak casks 16-18 months with 2019 including 2 x 200-litre amphorae (has been reduced from 15-30 months), unfined, unfiltered, made in 1998, 1999, 2000, 2001, 2005 (Tao), 2007 (Mathis), 2009 (de trois grains), 2010 (Lucca), 2014 (no extra name), 2015 (Milo), (Elisa), named after grandchildren, “to show that Grenache can live a long time when we use 100% Grenache”, biodynamic wine, 1,500-2,000 b