The light, delicate, elegant red thread

B

BJ

BJ
Nowadays I just light up when I have these and it occurred to me with this bottle that pretty much, this is mostly what I want to be drinking yet too rarely do.

2021 Lucien Muzard Santenay Champs Claude VV. When we got into wine in the late 90s there were a handful of propulsive bottles that sped our engagement - a L. Muzard Santenay was one of them (no idea how I remember this). So when I saw a clutch of these on the recent RWC bin sale I jumped (wish I'd jumped faster and deeper on this, only got three).

This is the note from the interwebs which I think is perfect, and I'm lazy, so copying here:
The nose is lifted and aromatic showing pomegranate, rose petals, crushed rock, red cherry, sassafras, a touch of nibs licorice, and forest floor. The palate is youthful, entering on the bright fruit, turning to medium, lightly astringent tannin, and medium acid.

I might add the VVness shines through - this wine has a fair amount of old vine complexity and power - very long.
 
A recent bottle of the 2022 Folk Machine Valdiguie likely qualifies, at least inasmuch as it is light and delicate. Elegance is too slippery a term for me to pronounce with any degree of confidence on the matter. Regardless, it was decidedly fun, with crunchy red cranberryish fruit, high acidity and low ABV (11%). It seems as if Valdiguié is undergoing a bit of rehabilitation after its downfall as Napa Gamay/Gamay Beaujolais. There certainly is a passing resemblance to Gamay Noir a jus Blanc, but even more in my estimation to Dolcetto because of a hint of bitterness in the finish.

Mark Lipton
 
originally posted by MLipton:
A recent bottle of the 2022 Folk Machine Valdiguie likely qualifies, at least inasmuch as it is light and delicate. Elegance is too slippery a term for me to pronounce with any degree of confidence on the matter. Regardless, it was decidedly fun, with crunchy red cranberryish fruit, high acidity and low ABV (11%). It seems as if Valdiguié is undergoing a bit of rehabilitation after its downfall as Napa Gamay/Gamay Beaujolais. There certainly is a passing resemblance to Gamay Noir a jus Blanc, but even more in my estimation to Dolcetto because of a hint of bitterness in the finish.

Mark Lipton
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Hey Mark, that's timely - we'll be in Windsor before the holidays to see family, looks like it might be a fun visit to Hobo...
 
Haha, none of you expected to see a Lodi Zin here, did you? Maybe I'm grading on a curve, but:

Perlegos Lodi Clements Hills Estate Zinfandel 2021: distinctive Marionberry pate de fruits aroma; medium body, citrusy acid, zesty lifted Zin fruit with dry yet mild tannin; a bit primary or reduced, but unusually light bodied and lively for Lodi. Vineyard planted in 1920s, native yeasts, 11 mos in older neutral barrels. 13.9% alc. After 2 days in half bottle, still lively with cran-raspberry fruit, slightly but pleasantly green finish. Just 3 barrels made.
 
originally posted by MLipton:
A recent bottle of the 2022 Folk Machine Valdiguie likely qualifies... There certainly is a passing resemblance to Gamay Noir a jus Blanc, but even more in my estimation to Dolcetto because of a hint of bitterness in the finish.

Mark Lipton
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Good characterization, Mark. I've always found Valdiguie hard to describe, and halfway between Gamay and Dolcetto fits the bill.
 
Daring to post a Zinfandel seems to have brought this thread to a screeching halt. Let's try something somewhat more disorderly, but from an unexpected source.

Langhe Nebbiolo 2021, Rosa dell Olmo - At $10-11 chez Trader Joe's, this fell into the "why not" basket; but I was bracing myself for either thin leftovers from another wine's blending, or rustic co-op bottom feeding. It's a light limpid crimson color, practically a dark rosé. There's a nice herbal, cherry-raspberry fruit aroma; light body, slightly floral cherry-raspberry fruit; balanced, moderate yet dry tannins that add structure, not just an ending; medium length. A Nebbiolo with charm, but not lacking complexity, a nice surprise and remarkable value.
 
Hey Christian, nice recovery, and I appreciate the budget/TJ continuation...

And here's another - a GrapeEx importation that should be snapped up on sight...cheap country pinot in the Alsace/German vein...

Domaine Bigonneau Reuilly Pinot Haven't had the current release, but several prior...the classic light strawberry pinot thing, hard not to fall for. Definite roll in the hay type wine.
 
I find Grape Expectations wines are rarely top-of-the-line or head-turning, but enjoyable, usually good value and very representative of their respective appellations or terroirs. They'd be perfect for a introductory class to appellations.
 
i suppose i should put in a word for ch des tours brouilly 1979 in the light of this thread. basically a dark rose at this point, it is still brimming with life and energy, and is still convincingly gamay, even at this remove. which is to say that rather than tending towards that chaptalized pinoté bullshit, it has more in common with a fine syrah, reminding one that teh bojo is best thought of as the finest, most delicate wine of teh n rhone than as teh lumpen cousin of chambertin. (yup, fighting words i know.)

light? delicate? elegant? uh huh.

red? just about.

lovely? 100%

fb.
 
originally posted by Christian Miller (CMM):
I find Grape Expectations wines are rarely top-of-the-line or head-turning, but enjoyable, usually good value and very representative of their respective appellations or terroirs. They'd be perfect for a introductory class to appellations.
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yea...agree. Also Wine Traditions in similar category.
 
originally posted by fatboy:
i suppose i should put in a word for ch des tours brouilly 1979 in the light of this thread. basically a dark rose at this point, it is still brimming with life and energy, and is still convincingly gamay, even at this remove. which is to say that rather than tending towards that chaptalized pinoté bullshit, it has more in common with a fine syrah, reminding one that teh bojo is best thought of as the finest, most delicate wine of teh n rhone than as teh lumpen cousin of chambertin. (yup, fighting words i know.)

light? delicate? elegant? uh huh.

red? just about.

lovely? 100%

fb.
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Teh fatcave must hold untold treasures. Great note, though I doubt it’ll impel me to hang onto my Desvignes for another four decades.

Mark Lipton
 
I'm in the Big City. I rec'd an advert for it just a few hours ago.

(Of course, I also rec'd an advert for a restaurant pouring some no-name BoJo Novo by the glass for the same as the cost of the whole bottle.)
 
originally posted by Jeff Grossman:


Of course, I also rec'd an advert for a restaurant pouring some no-name BoJo Novo by the glass for the same as the cost of the whole bottle.)
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When I noted that practice in general for the Big Apple some time ago on the internet, I was completely excoriated by a NYC somm.
 
originally posted by Claude Kolm:
originally posted by Jeff Grossman:


Of course, I also rec'd an advert for a restaurant pouring some no-name BoJo Novo by the glass for the same as the cost of the whole bottle.)
Click to expand...
When I noted that practice in general for the Big Apple some time ago on the internet, I was completely excoriated by a NYC somm.
Click to expand...

Must have been a dim somm.
 
originally posted by Claude Kolm:
originally posted by Jeff Grossman:
(Of course, I also rec'd an advert for a restaurant pouring some no-name BoJo Novo by the glass for the same as the cost of the whole bottle.)
Click to expand...
When I noted that practice in general for the Big Apple some time ago on the internet, I was completely excoriated by a NYC somm.
Click to expand...
If his name wasn't Corey then what was it? (He was an ex-Corey... never mind.)

Despite high markups it isn't often true that a glass is the price of a bottle but Beaujolais Nouveau is so inexpensive that it happens.
 
originally posted by Jeff Grossman:
originally posted by Claude Kolm:
originally posted by Jeff Grossman:
(Of course, I also rec'd an advert for a restaurant pouring some no-name BoJo Novo by the glass for the same as the cost of the whole bottle.)
Click to expand...
When I noted that practice in general for the Big Apple some time ago on the internet, I was completely excoriated by a NYC somm.
Click to expand...

Despite high markups it isn't often true that a glass is the price of a bottle but Beaujolais Nouveau is so inexpensive that it happens.
Click to expand...
I agree with Claude that it is a bit crazy. Ok, say the bottle is $10 wholesale to the restaurant. The retail price is then around $15. If a glass is $15 in a restaurant (assuming Jeff means "price of the bottle" means a bottle sold in a store) and they get 4.5 pours per bottle, they make $67.50 per bottle. That does seem high.
 
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