CWD: Vilmart, Gonon, GdP, Montille, Lapierre, Čotar, Loew

Saina Nieminen

Saina Nieminen
Ive was in town for a congress, so we met up for a dinner at a favourite restaurant in Helsinki: Carelia. With a starter of arctic char and a chantrelle salad we had the Gonon (great with the fish, but the salad was a touch too vinegary); with the reds we had reindeer osso-bucco with beetroot risotto - good, but not great match, as the wines were both tannic enough that I thought some bloody meat would have been ideal. But as always, Carelia proved a great place to dine with its imaginative and very fairly priced wine list and good food as well.

Vilmart Champagne Grande Rserve Brut N.V.

Crisp and pure with much red apple and floral scents - exactly as expected of a well made Pinot-based blend with no malo. Really quite a lovely drop!

Pierre Gonon St. Joseph Les Oliviers 2001

Quite simply a wonderful white Rhne! The scent is floral, summery yet delicate and extremely elegant. The palate is bright and amazingly refreshing for a Rhne white with citrussy acidity and good grip, very elegant fruit. The long aftertaste is mineral but does show some of the typical oiliness of the Rhne white varieties. It isn't often that I can say a Rhne white is elegant, but this is. Great stuff!

Domaine de la Grange des Pres Vin de Pays de l'Hrault 1995

A meaty wine, it smelled like the blood of game birds. Sweet fruit, but tangy. Big, meaty, with bright tannins and acidity reminiscent of good Barolo, wonderful purity - it may be a big wine, but it is impeccably balanced and a joy to drink. It still seems very young. Very good.

Domaine de Montille Volnay 1er Cru Les Mitans 2001

Lovely purity, brightness and transparency: pure Pinosity. Tannic, understated, elegant, bright and pure - excellent wine even though it is very young.

I also gladly had the opportunity to meet up with Ive for a brief while at the Foxy Wine House (the only wine bar in Helsinki, but happily a very good wine bar). Foxy has an imaginative list of wines by the glass. It isn't a list of fancy wines from trendy, Parker-pointy appellations, but rather extremely well made wines from mostly less "prestigious" areas.

Marcel Lapierre Morgon 2007

Wonderfully pure nose, some gravel and raspberry. Fruity but well structured; palate-cleansing, rocky and refreshing aftertaste. Quite wonderful but very primary.

Čotar Sauvignon Blanc 2003

An idiosyncratic but endlessly fascinating wine: the nose is very "natural", ripe and almost tropical with its pineapple notes, but it is also dark toned and malty, earthy and quite funky - despite a slight, greenish lift to the scent, the whole is utterly unlike any Sauvignon Blanc I have tasted before. Full bodied, dry, vibrantly fruity and vibrantly acidic: it is all about liveliness. Despite the ripe, tropical fruit notes, the acidity and general feeling of it being very light on its feet make this seem atypical to the heavy, heat-struck 2003s I have mostly had from Europe. Lovely stuff!

Čotar Malvazia 2004

A deep golden color; a wonderfully pure nose, yet as usual for Malvazia, quite perfumed. It is a mix of bright and elegant fruit and unctuous floral/rosewater notes - but though it reads like this would be a cloying wine, these sweet scents never become overbearing and the scent is actually very refreshing. Dry but well fruited, well structured: a very pleasant and harmonious whole. Nice!

Domaine Loew Pinot Gris Engelberg Grand Cru 2007

Light as water. A wonderful, extremely mineral nose with some red flower notes that might suggest Pinot Gris, but the scent is so restrained and mineral and citrussy that frankly if served blind, I would have said Riesling! Medium bodied, extremely dry, strongly mineral, persistent: for Pinot Gris it is an extremely elegant and understated style. Wonderful stuff.
 
Marcel Lapierre Morgon 2007

Wonderfully pure nose, some gravel and raspberry. Fruity but well structured; palate-cleansing, rocky and refreshing aftertaste. Quite wonderful but very primary.

Sounds good. I haven't had anything from Beaujolais in 2007. I guess I need to start drinking!
 
I'm confused about LaPierre - I've only had the Morgon primary, and it seems way too soft to age. Plus, this is low-sulfur/no-sulfur, right? What's the oldest anyone has had and how was it?
 
I don't know about 15-20 years, but Otto's wine was just released so I'm sure it can handle another few years in bottle to mellow and become more interesting to drink.
 
originally posted by Ian Fitzsimmons:
low-sulfur/no-sulfur, right?

I have had Lapierre both in Europe and in America, and while I enjoy the wines in both locations, I always enjoy them more in Europe. They seems more weightless, pure, delicious. Not the best descriptors, but I can't think of any better at this time. I have always assumed that the wines were no sulfur in Europe, but Mr. Lapierre sulfered a bit at bottling for the transatlantic journey and that was the reason for the slightly diminished joy. Does anyone know if I am crazy or onto something?
 
Regarding SO2 use in US-imported bottles of Lapierre - I've heard it both ways, over the last few years.

So I called the KLWM store in Berkeley earlier this summer, and the employee I spoke with said emphatically that for the bottles brought in currently, no SO2 is added at bottling.

Perhaps the situation has been different in the past, but for recent vintages apparently the west coast has been drinking Lapierre sans soufre.

Another Lapierre question that came up recently on Therapy was regular vs. Vieilles Vignes designated bottles. Claude recalled there being two separate bottlings, designated merely by the presence or absence of a VV in the lot number, rather than a VV neck label or such.

For what it's worth, the aforementioned KLWM employee said the vines used to make the wine brought in by Kermit were approximately 35 years old. But, he was unaware of a separate Vieilles Vignes bottling. Has anyone else imported Lapierre on the west coast, over the years?
 
From the Lapierre web site:

"Our wines are raised in old oak, in thin sediments (without SO2), for approximately 9 months. At bottling time, we racked carefully and put together in a big tank different barrels and tuns.

This assembly is bottled 3 different ways :

- 1/3 does not undergo any filtration or sulphating: this very thin wine must be preserved at a temperature lower than 14C. Thin sediment that doesnt deteriorate the quality of a wine could appear sometimes.

- The remaining volume is sulphated in order to stabilize micro-biologically. The 1/3 is bottled with SO2 but without filtration: this wine is addressed for our customers who dont have a cellar.

- The remaining 1/3 is filtrated on cellulose plates and bottled Filtrated and sulphited.

Like this, according to their taste and their needs, our customers can choose between 3 versions of one wine bottled the same day."

I've heard that the Kermit bottlings don't have sulfur, but have also thought that they may be the 1/3 that doesn't get filtered but that does see a bit of sulfur? The lot number on our bottles at the warehouse says something like "S0806" or something like that, so I'm wondering if the "S" is the code for sulfur or sans sulfur?
 
originally posted by scottreiner:
They seems more weightless, pure, delicious. Not the best descriptors, but I can't think of any better at this time.

Weightless might just be the best descriptor I have seen for the wine. Do you mind if I steal it? Amazingly, despite its weightlessness, I was still tasting the wine an hour after finishing my glass. I wish I'd had a stopwatch so I could have been like some critics: "this wine had a 3600 second aftertaste"...

Marshall, thanks for the quote. The one available here is the second on the list.

-O
 
originally posted by Otto Nieminen:
The one available here is the second on the list.

Can you check the code on the back of the bottle? We might be able to figure out if it's the same cuvee as the KLWM bottling.
 
just had a conversation with kermit concerning the lapierre sulfering. he informs me that with lapierre it is an ongoing experiment, every year is different. however, whatever is decided in that year, the same thing is done for domestic bottles and export bottles.

as an aside, kermit tells me that lapierre is the only producer that he imports that he does not insist use 10 grams of sulfer at bottling.
 
He bottles a special cuvee named in roman numbers after the vintage (i.e. 2005: MMV)

This bottling has more stuffing but, for me, is less pleasurable
 
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