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BJ
I've had Tue Bouef wines back to back last night and tonight - last night an 04 Brin de Chevre, and tonight an 07 Gamay (which, I have to say, was quite shockingly corked under plastique).

They're both apart, in the French meaning. The Brin de Chevre has that aftershavey thing going that I've only encountered in Sauvignon but a few times - an ancient Baron "L", and in certain Cotats. A tad spritzy, even on night two. Feels like the sort of wine that Virgil might have tucked into.

No, actually, that's the Gamay. Very alive, bright, spritzy, a little smokey, and a long ways from a Beaujolais. A real long ways. In fact seems like its own varietal. I'm at a loss to describe this wine, but if someone handed me a glass in a year or two, I'd know exactly what it was.

One thing I find interesting about each is that it is hard to contemplate aging either. They seem of the moment, and really call for immediate consumption. Though the Brin seems just fine with a few years.
 
I've also found aftershave notes in a Brin de Chevre. I think it was a damaged bottle. It can't really be meant to taste that way, can it?
 
I've not had any aftershavey Brin de Chevres. Or maybe I'm just more aftershave-tolerant than most folks as I can't think of a vintage of Brin de Chevre I have not enjoyed.

Speaking of Puzelat, the '07 Touraine Pinot Noir is spectacular. I plan to post the photos of the food I had with it last night once I receive pre-clearance from Mr. Dressner on the size and aesthetic worthiness of said photos.
 
i don't get aftershave, but i do get a kind of soapy, funky floral perfume from puzelat whites. i always thought it was a microflora fingerprint.
 
Aha, I'm crushed. I'm not posting for at least a couple of weeks.

But really, it did make me think of some older top tier Sauvignons. But hey, maybe those were heat damaged too!
 
And here I thought you were sipping wine perched on a Ziggurat. Is the Baron "L" really a good Sauvignon? It's horribly expensive, so I haven't bought any, but we do see it occasionally here.
 
I've never understood why Baron de L is considered to be a great wine, aside from the fact that the pricing would indicate it was one. Maybe I have missed something.
 
originally posted by Levi Dalton:
I've never understood why Baron de L is considered to be a great wine, aside from the fact that the pricing would indicate it was one. Maybe I have missed something.
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i think it is considered a great wine by the same people who consider santa margarita a great wine...
 
The Baron runs pretty ripe, and if I recall my last taste, I think there's some wood.

What more do you want?
 
I'm saying it's Ladoucette, the loser. If you like a wine, then just enjoy it. But you make that kind of wine, your neighbour's likely to lampoon you on national television.
 
originally posted by SFJoe:
...I think there's some wood.
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I recall going over this before. It is pretty vague. It would seem that the evidence of the wine says yes there is wood, but the winery says no wood. If memory serves.

From the website:
Winemaking
Grapes from several vineyard blocks are hand-picked, pressed and vinified separately. After they are transported in gondolas that allow the juices to flow into a separate chamber, the grapes are pressed and the juice is held in the tanks for two to five days. The wine is matured on natural lees from three to six months, followed by the blending of the wines from the two main soils. The wine is then left to rest on the lees in glass tiled vats for eight to ten months. Bottling and storage take place five months before shipping.
 
It would seem that the evidence of the wine says yes there is wood, but the winery says no wood.
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Yes, but if we've learned anything over these last few weeks, it's that wineries can't be trusted. At least not 100% of the time.
 
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