2007 Puzelat Gamay Touraine

[Oswaldo Costa]

2007 Clos de Tue Boeuf Touraine Gamay 11.5%
Stupide plastic cork. Bottleneck showed church spices and cooked banana. Glass showed stemmy cherries, raspberries, bramble and church spices. No sign of banana, cooked or otherwise (funny how sometimes the bottlenck differs from the glass; I'm sure Riedel can explain). Pleasant acidity, light final bitterness, both very pleasing. Yummy fruit, good balance, very fine. The fun of gamay without a trace of vulgarity. Viva Puzelat.

 

[Steven Spielmann]

My note on the same wine drank a month ago:

Clos du Tue-Boeuf Touraine Gamay 2007. Rich, dark, unfiltered, nice fruit on the dark spectrum of gamay. Grows smoother and more balanced with air, but the unmistakable signature of this wine is massive acid without crunch or other forms of textural integration, and it really overwhelms all its other aspects. This kind of doesnt work for me although the fruit thats under that acid is quite nice.

I had the same closure. We had pretty different experiences - your fruit description rings true to me but in my bottle it was under so much painful acid I couldn't enjoy it. Three theories:

(a) You like acid more than I do. I suspect this is not right based on your TNs though. I like more acid than every wine lover I hang out with and less acid than many prolific posters on this board. You seem similar.

(b) Bottle variation. Since it's Puzelat I'm tempted to this one, but of course I don't have any particular information as to why one bottle of the same wine might be higher acid than another.

(c) My bottle was damaged into higher acidity somehow. Can this happen?

Hmmm.

 

[Oswaldo Costa]

I noticed the difference too, Steven, and was wondering if I'm more acid tolerant than you. But it sounds like I'm not. Maybe mine was served warmer (room temperature here was around 20/22 Celsius) or something about the extra travel made it evolve more, assuming the difference has anything to do with evolution...