Opened a bottle of this tonight to accompany some cheese ravioli dressed in some of our leftover summer bounty (defrosted tomato sauce and pesto). Serious love is at hand. It starts out fresh and Gamay-like, all bright red fruit and lively acid. 30 minutes later, the smoke and herbal qualities start. It's as if the Gamay were slowly morphing into Cabernet Franc (of the Nuits d'Ivresse or Trinch! mold). After 3 hours, it's still got the red fruit and lively acids, but with an herbal, leafy overlay. All in all, quite lovely. I was all ready to praise this as my first introduction to the charms of Fer Servadou until reading Winegrrrl's rumors (on this very site) that it might have some Duras in it. Whatever the encepagement, it's a lovely package.
Mark Lipton
Mark Lipton