This and That.

Sounds good. Giving me faith to hold onto that basic bottling.

I'm sure the Rollin/PV experts can offer more detail, but purely on the general vintage dynamics, 07 should be where you start?
 
I drank the 2022 basic PV tonight and enjoyed it thoroughly. I suspect it has more in time but every sip was just lovely this evening.
I will save some . . . maybe . . .
 
At a food event tasted four wines:

Dubreuil-Fontaine 2023 Pernand Vergelesses Blanc - 13%, this is crisp with a little richness on the palate, nice quaff

Scopetone 2021 Brunello di Montalcino - 14.5%, the schnook was adamant that didn't matter (he is wrong), admirable acidity and nice enough but I'm going to guess this has a high price on it

Dom. Barraud 2022 Macon Villages - for chardonnay, pretty light and food-friendly

Mas de Gourgonnier 2024 Les Baux de Provence - totally uninteresting, no obvious spoilage so maybe needs air? (...which it was not going to get at this busy event)
 
I've been remiss posting. Three recent bottles:

Dom. Lafarge 2022 Bourgogne Aligote "Raisins Dores" - I tried very hard to find something more here than just aligote but it's just aligote, my bad I'm sure

Camarda Graziella 2022 Terre Siciliane IGT - nerello mascalese, hand-sell to me by a nice schnook, the bottle is flimsy, the wine is fragrant and silky but it's 14.5% and could take the paint off a Chevy sedan; shame about that.

Cincinnato 2023 IGT Bellone "Quinto" - yes, another one of these, it's so good... clear as water almost, very slight petillance, strongly aromatic, love it.
 
'16 clos guillot a vivacity here that is appreciated, too much brett for my taste, but hey what do i know
 
originally posted by Jayson Cohen:
That Lafarge has the cachet, and nearly 90 year old vines. But I've never been too impressed by what's in the bottle.
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Me neither. They've always been terrible at white wine not withstanding the greatness in red.
 
Ioppa 2023 Colline Novaresi "Coda Rossa" Vespolina - 13.5%, from vines in Sizzano, this is very full-flavored, lots of cherry, a little citrus and balsamic, good acids and just enough tannin, raised in stainless so very pure and clean, nice little wine!
 
2023 Claus Preisinger Pinot Noir 11.5%.
Natural wine from Burgenland. Aromas crush it, along the exotic fruit and spices whole-cluster/semi-carbonic axis. Mouth is a let-down, frizzy to the point of distraction. Hard to tell what's VA and what's CO2. On the second night the CO2 was gone, of course, exposing the level of VA, still enough to get in the way. Though far from nail Polish (or any other nationality; fun fact: Austria has no border with Poland). The beautiful aromas and low abv were not enough to save the day. Oh, well, the search for flawless naturals continues, despite the all-too-frequent setbacks.
 
originally posted by Oswaldo Costa:
... Oh, well, the search for flawless naturals continues, despite the all-too-frequent setbacks.
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The eternal quest!

Speaking of which, has anyone tasted recent vintages of Tue-Bouef? It used to be a crapshoot but I was recently reminded of the wines and wondered if they could be a nice juicy pleasure.
 
New producer for me was 2024 Domaine de Gaubourg Felix Célard Anjou Blanc Grand Pierre. A 'basic' wine that is lively fresh and racing with the pale citrus fruits. Good with dinner and solid concentration for such a lean simple wine that doesn't grab my attention for too long, but I'd be curious to taste the 'higher' level wines.
 
I am in love with both the Mimmo and the Le Piane. They are gone before I notice. They are also hard to find in Detroit. I should buy them by the case.

Had a pleasant 2015 Poggio Scalette Il Carbonaione with some sausage ravioli this week that was big but matched the meal very well.

The other recent bottle of note lately was a 2012 Jouan Gevrey Chambertin that was like a Bach violin sonata.
 
originally posted by Pavel Tchichikov:
originally posted by Rahsaan:

Speaking of which, has anyone tasted recent vintages of Tue-Boeuf?
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Pinot Gris Vin de Pays D'Oc Demi-Sec 1998 was agreeable, but I had preferred the '27
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A Dressnerian response we have missed in recent years!
 
2014 Chidaine Les Choisilles is delightfully alive tonight after several horribly oxidized examples a few years ago. Brassy in color. I don’t know that I’ve ever had a stronger impression of pineapple in the nose of a wine before, but also bone dry with very fresh acidity. Would this have appeared oxidized 5 years ago? Does the pope shit in the woods?
Mark Lipton
 
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