TN: 2003 Chateau la Caminade "la Cammandery" Cahors

L

lars makie

lars makie
I have to admit I don't know much about this wine other than I'm head over heels for it. This was my second bottle in about a month and from the first time I popped the cork, it just hit that sweet spot.

This was recommended to me by the guy who I have been regularly getting wine from for a few months now. An excellent example of buying wines from a person who can get to know what you like and say "hey, I think you'll really like this" (something I used to love to do way back when working in a record store).

Anyway, the color on this was super dark and transparent; deep, deep, ripe raspberry red. The nose was a mix of dark red fruit with stone and a bit dirt and some of those black oil cured olives. It was mouth coating, full of earth and fruit with enough acidity to keep it fresh. I got flavors of wild strawberries and raspberries; some stemmy, green-ness (which I liked) and again olives. And call me crazy but the residual taste left in my mouth was just like the taste left after you eat a really ripe peach. Oh, and it went ridiculously well with some duck sausage.

For the $15 or so I spent, I was in heaven every time I took a sip.
 
i've been bowled over by the 2002, and then later after buying some, a bit alarmed at the oak that i perceived in the wine. i've got a little left and will not touch it for another 2-3 years anyway, in hopes that the oak will go away to stay.

they do a cheaper bottling, 'la mission', which i'll bet is the wine that i'm really looking for.
 
originally posted by Rahsaan:

And not only for oak, but also the fierce acids and tannin.

Difficult wine to tame well.
Click to expand...
I have one word for you Rahsaan: micro-ox.

wait, maybe that was a word and a half.
 
originally posted by SFJoe:
originally posted by Rahsaan:

And not only for oak, but also the fierce acids and tannin.

Difficult wine to tame well.
Click to expand...
I have one word for you Rahsaan: micro-ox.

wait, maybe that was a word and a half.
Click to expand...

Are you saying they do micro-oxygenation at this winery? or in cahors in general? And i do agree, there was a good deal of acid and tannins. I can't say that it was over-oaked though.
 
originally posted by lars makie:
originally posted by SFJoe:
originally posted by Rahsaan:

And not only for oak, but also the fierce acids and tannin.

Difficult wine to tame well.
Click to expand...
I have one word for you Rahsaan: micro-ox.

wait, maybe that was a word and a half.
Click to expand...

Are you saying they do micro-oxygenation at this winery? or in cahors in general? And i do agree, there was a good deal of acid and tannins. I can't say that it was over-oaked though.
Click to expand...
It was joke. Chris will explain it.
 
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