CWD: Tell us one good thing you drank this week

In other news, a bottle of 2013 Baron G. Bellet Rosé was one good thing over the last two days. Bellet is our favorite under-the-radar (and, alas, on-the-verge-of-extinction) AOC and has given us lots of unpretentious pleasure over the last decade. Mainly whites and rosés, but also some reds. Despite being under cork, this rosé had reached a lovely mid-life point, where youthful vigor was still present, but impending tertiaries were suggesting wisdom and experience.
 
2018 Gulfi, Nerobufaleffj - deep but quite precise and complex, balanced and long. I like Nero from most good producers but this is a clear step up. Likely needs a decade or more and certainly has the stuffing.
Special stuff.
 
originally posted by politburo:
We only drink the People's Wine: Sovetskoye Shampanskoye.
Click to expand...

note to self: the politburo endorses négociant manipulant champagne.

another bottle of vincent laval may earn me that knock on the door at 3 am
 
I think it's been more than a week since I've had any wine. But the most interesting alcoholic beverage of the past 7 days was probably Svaneke Bryghus Baltic Licorice Porter. Couldn't resist the licorice, and it was a nice element. Although finished a bit sweet and was not an amazing beer. Still, nice to drink for a few sips.
 
originally posted by Pavel Tchichikov:
originally posted by politburo:
We only drink the People's Wine: Sovetskoye Shampanskoye.
Click to expand...

note to self: the politburo endorses négociant manipulant champagne.

another bottle of vincent laval may earn me that knock on the door at 3 am
Click to expand...

Don’t fret, Tovarisch. We’re here for you, non-dosé BdB magnums at the ready.

Aux bouteilles, citoyens!
Mark Lipton
 
The best thing I had lately was Santa Tresa 2022 Frappato: upon opening, sweet red bell pepper and roses; with time, red raspberries and roses; light red, fruity, bright, fresh, totally glou-glou and the 750ml is a single-serving package. 'Cheap Crap' price, too.
 
Julian Haart 1000L 2022 has been my riesling of the summer. Gone off most rosé, but man this riesling. Serious but self-effacing.
 
Another good thing this week, though not more than that, was the last of six 2015 Pepière Monnières de Saint-Fiacre. Over the course of the last four years, they delivered a good floral-anis-saline-viscous combo that didn't change much, but not the extra dunno wot (as the French say) that Clisson or Briords sometimes do. To borrow a human characteristic from the previous note, all were somewhat self-effacing.
 
originally posted by twlim:
Gone off most rosé
Click to expand...

that's because you have not been emulating the Pascaline-inspired magnums by the glass program, in the comfort of your home

the house btg rose has been a mag of Fondreche ventoux 2015 for the past 10 days. it actually peaked around day 8, somehow getting deeper while maintaining "waterfall" freshness. i think this is mostly cinsault, with some grenache and a hint of syrah. don't believe any wood is involved, which may be part of the trick to sebastien's reductive winemaking (without any outward expression of free sulfur from the day this was released stateside). a rose with southern flavors and a northern spirit and balance.
 
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 Clos Cibonne Tibouren was a striking and different rosé. Onion skin color. deep, vinous. Layers going on here, what is most striking is the beautiful texture. I gather this is aged under flor, but I didn’t notice the contribution of the sous voile, maybe with more bottle age.
 
originally posted by Marc D:
‘21 Clos Cibonne Tibouren was a striking and different rosé. Onion skin color. deep, vinous. Layers going on here, what is most striking is the beautiful texture. I gather this is aged under flor, but I didn’t notice the contribution of the sous voile, maybe with more bottle age.
Click to expand...

Opened one of these two weeks ago. Texture was indeed the best part of it. Didn't notice any oxidative elements (unaware that the winery ever did this). My only minor gripe was a mildly candied element in the sweetness. But definitely better than a 2020 opened two days ago.
 
originally posted by Oswaldo Costa:
originally posted by Marc D:
‘21 Clos Cibonne Tibouren was a striking and different rosé. Onion skin color. deep, vinous. Layers going on here, what is most striking is the beautiful texture. I gather this is aged under flor, but I didn’t notice the contribution of the sous voile, maybe with more bottle age.
Click to expand...

Opened one of these two weeks ago. Texture was indeed the best part of it. Didn't notice any oxidative elements (unaware that the winery ever did this). My only minor gripe was a mildly candied element in the sweetness. But definitely better than a 2020 opened two days ago.
Click to expand...

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 fermentation process. After fermentation with native yeasts, the wine is racked into 100-year-old foudres, where it ages biologically on the fine lees for one year sous-voile, under a thin veil of fleurette.

Have you tried the 2019 version? It is available here in magnum at less then double the price of the ‘21 750ml.
 
originally posted by Marc D:
‘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.
Click to expand...

appreciate the update which confirms what i've heard from other reliable sources.

'22 is not my cup of tea, while the '21 seemed perfect stylistically on release but some oddly volatile bottles have turned up since

i opened a glorious '17 last summer
 
originally posted by Marc D:
originally posted by Oswaldo Costa:
originally posted by Marc D:
‘21 Clos Cibonne Tibouren was a striking and different rosé. Onion skin color. deep, vinous. Layers going on here, what is most striking is the beautiful texture. I gather this is aged under flor, but I didn’t notice the contribution of the sous voile, maybe with more bottle age.
Click to expand...

Opened one of these two weeks ago. Texture was indeed the best part of it. Didn't notice any oxidative elements (unaware that the winery ever did this). My only minor gripe was a mildly candied element in the sweetness. But definitely better than a 2020 opened two days ago.
Click to expand...

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 fermentation process. After fermentation with native yeasts, the wine is racked into 100-year-old foudres, where it ages biologically on the fine lees for one year sous-voile, under a thin veil of fleurette.

Have you tried the 2019 version? It is available here in magnum at less then double the price of the ‘21 750ml.
Click to expand...

It’s been a couple years but I regretted not buying more.
 
Clos Cibonne was a case purchase every year for quite a number of years. But I can’t seem to cellar them, even though aged bottles have far surpassed current releases.
So, since I know my limitations, I think I’ll just switch to Tempier - it’s good almost anytime -although finding it is challenging.
 
You must log in or register to reply here.
Back
Top