Ian Fitzsimmons
Ian Fitzsimmons
2002 Geantet-Pansiot Marsannay les Champs Perdrix
Healthy red, aromas floral and towards the cherry end, building with air time. Flavors quite soft initially, with just enough tannin and acid to give it a decent bite towards the finish. Body again grows with air time, becoming rounder, acquiring weight. Not complex, but does the wonderful bendy-inflected Burgundy pinot fruit thing just fine. A bit light for the grass-fed prime rib we shared at dinner. In red Burgundy, I am usually happy with balance and decent fruit, without a lot of complexity, which is probably a blessing.
NV Vve. Fourny et Fils Premier Cru Rose Champange
Only my second rose champagne, as it happens, and I wanted something romantic, as today is my wifes birthday. A bit thin right after opening, but with air fills out to a toasty, rounded whole with fine mousse, a bit of strawberry topnote. A crisp bite with a touch of tannin inaugurates a decent finish. We enjoyed this at lunch with cheese, sausage, cucumber and baguette, and again before dinner. Based on pretty limited experience, though, Im think I may be a blanc de blanc man, and the best Ive had in this line recently was a 2002 Moncuit grand cru, which we drank a month ago.
2001 Doisy Daene Barsac (half bottle)
Lemony yellow, a hint of ambering. Bit of lanolin-botrytis on the nose, touch of bitterness. Texturally pleasing, with clearly delineating acidity, but a bitter finish that overbalances the meager sweetness. Thus a bit morbid on its own, though good with blue cheese and crackers. Do Sauternes and Barsac shut down? We so seldom drink sweet wines that Id never thought about this before.
2005 Vocoret Chablis
Notes from memory: aromas of green tea leaves with a hint of sea breeze. Flavors rather are muted and a decent streak of zingy acidity predominates. With time a bit of Chablis tang enters, but nothing to shout about. Ive tried a pretty varied sampling of AC Chablis, and Fevre 2002 and Drouhin 2005 are about the only two village Chablis that Ive much liked so far, apart from De Moor.
Healthy red, aromas floral and towards the cherry end, building with air time. Flavors quite soft initially, with just enough tannin and acid to give it a decent bite towards the finish. Body again grows with air time, becoming rounder, acquiring weight. Not complex, but does the wonderful bendy-inflected Burgundy pinot fruit thing just fine. A bit light for the grass-fed prime rib we shared at dinner. In red Burgundy, I am usually happy with balance and decent fruit, without a lot of complexity, which is probably a blessing.
NV Vve. Fourny et Fils Premier Cru Rose Champange
Only my second rose champagne, as it happens, and I wanted something romantic, as today is my wifes birthday. A bit thin right after opening, but with air fills out to a toasty, rounded whole with fine mousse, a bit of strawberry topnote. A crisp bite with a touch of tannin inaugurates a decent finish. We enjoyed this at lunch with cheese, sausage, cucumber and baguette, and again before dinner. Based on pretty limited experience, though, Im think I may be a blanc de blanc man, and the best Ive had in this line recently was a 2002 Moncuit grand cru, which we drank a month ago.
2001 Doisy Daene Barsac (half bottle)
Lemony yellow, a hint of ambering. Bit of lanolin-botrytis on the nose, touch of bitterness. Texturally pleasing, with clearly delineating acidity, but a bitter finish that overbalances the meager sweetness. Thus a bit morbid on its own, though good with blue cheese and crackers. Do Sauternes and Barsac shut down? We so seldom drink sweet wines that Id never thought about this before.
2005 Vocoret Chablis
Notes from memory: aromas of green tea leaves with a hint of sea breeze. Flavors rather are muted and a decent streak of zingy acidity predominates. With time a bit of Chablis tang enters, but nothing to shout about. Ive tried a pretty varied sampling of AC Chablis, and Fevre 2002 and Drouhin 2005 are about the only two village Chablis that Ive much liked so far, apart from De Moor.