I need a stout ax

S

Saina Nieminen

Saina Nieminen
Clos Triguedina Cahors "Prince Probus" 2000 (label) 13% abv; c.33

This is a beautiful wine. It is a meaty, wild wine with some Provenal herbs. It has a lovely, tannic structure, too, and quite a wonderful purity of fruit.

But can anyone lend me an ax or perhaps a chainsaw? Most annoyingly there is a stout oak door between the wine and I, and I would like to knock it down.
 
But can anyone lend me an ax or perhaps a chainsaw?
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No problem. I have several axes at my cottage, so just come over. I also normally go chopping trees after drinking Cahors. Seriously there's too many trees and too few Cahors'.
 
The axe comment and general location (ok, VERY general) of the thread contributors makes me think of Out Stealing Horses. Good book. Anyone read it?
 
originally posted by Bwood:
The axe comment and general location (ok, VERY general) of the thread contributors makes me think of Out Stealing Horses. Good book. Anyone read it?
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Good book. Per Petterson actually grew up in Oslo and the story takes mostly place around a couple of hours drive east of Oslo. I pass this area a couple of times a year. It is loads of woodland. Per Petterson just recently won the Nordic Council's Literature Prize (a price with a high reputation here in the nordic countries).
 
originally posted by Otto Nieminen:
I need a stout axClos Triguedina Cahors "Prince Probus" 2000 (label) 13% abv; c.33

This is a beautiful wine. It is a meaty, wild wine with some Provenal herbs. It has a lovely, tannic structure, too, and quite a wonderful purity of fruit.

But can anyone lend me an ax or perhaps a chainsaw? Most annoyingly there is a stout oak door between the wine and I, and I would like to knock it down.
Click to expand...

I saw your note on CellarTracker and also thought of the very nice 1978. Clos Triguedina, like too many Cahors producers these days, goes for the tarted-up, new-oak treatment on its grands vins. The chapter on Clos Triguedina in Michael Sanders's Families of the Vine: Seasons among the Winemakers of Southwest France positions the domaine's proprietor, Jean-Luc Baldes, as one straddling history and modernity. To me, though, the wines are essentially modern.
 
What about the "Black Wine" 2004? Our propaganda machine here reports that it is supposedly made in the "original" style of Cahors. Would that mean it has no new wood?
 
I've not tried his "New Black Wine," because I've never seen it here in the U.S. I understand that he warms the must during fermentation, as apparently that's what was done in days of yore. As for the levage, he says on his site: "Fermentation classique en cuve, aprs chute des temprature, un levage de 18 mois en fts de chne est ensuite ralis."

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www.jlbaldes.com
 
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