Spanish surprise

Florida Jim

Florida Jim

Florida Jim
A wine that deserves an individual tasting note.

2004 Gorrondona, Bizkaiko Txakolina:
12.5% abv, the grape is hondarrabi beltza from a single vineyard, fermented in stainless steel, from vines that date back to the 1800s; aromas of warm earth, smoke, mellow fruit tones (mostly red), fresh cut mint and mineral water; in the mouth its bright, the flavors follow the nose in an integrated but focused manner, intense but lightweight and it finishes quite long.
When this was released, it was overwhelmed with green bell pepper scents and flavors so as to be undrinkable. Over the years, I have noticed this element gradually dissipate but up until now, not to the point of being deliciousness.
This wine from the Basque region of Spain is now about as harmonious and beautiful as one could ask. And it is completely individual nothing else smells or tastes like this.
We had it with cold tuna (seared rare), as a first, and with posole with Rancho Gordo hominy, as a second. It worked perfectly with both courses and was such a terrific foil for each that I cant think of another wine that could play this well with this food.
Imported by De Maison Selections and about $18 on release.
This is why we cellar wine.

Best, Jim
 
originally posted by Ian Fitzsimmons:
Thanks for the note. I'm just starting to understand that early 'green' can pay off down the road.
Click to expand...

Sometimes, it takes time to tame the green monster.
 
Well, it's not only taming. The green with time, I'm learning, can add to the complexity and sense of freshness in the mature wine. It can be a favorable element, not something to overcome. But I haven't a clue what distinguishes good green from bad green.
 
originally posted by Ian Fitzsimmons:
Well, it's not only taming. The green with time, I'm learning, can add to the complexity and sense of freshness in the mature wine. It can be a favorable element, not something to overcome. But I haven't a clue what distinguishes good green from bad green.
Click to expand...

Well put.

With this wine, I bought enough to be able to follow it. I don't know how else you get the experience to know (or at least attempt to predict) which will turn out well.

I remember tasting Togni cabs. when they were young and finding them repulsive for the amount of green I preceived. Recently I had a taste of an early '90's Togni and found it fresh, charming and better than most cab. based wines I get to try, regardless of origin. I would never have predicted that.

And that may be one of those lessons that only comes with time.

Best, Jim
 
Joe,
Some.
Mostly Baudry's, Croix Boissee for cellaring.
And then there's Taluau's wine from St. Nick.
But I admit that few cab. francs turn me on.
And at my age, cellaring long term is a dice roll.
Best, Jim
 
originally posted by Florida Jim:
Joe,
Some.
Mostly Baudry's, Croix Boissee for cellaring.
And then there's Taluau's wine from St. Nick.
But I admit that few cab. francs turn me on.
And at my age, cellaring long term is a dice roll.
Best, Jim
Click to expand...

B.S. You'll be at my funeral.

You should buy some other Baudry's, particularly the Grezeaux, I think you'd really like them.

Maybe next time you're in town, we can go through a few of them.
 
originally posted by VLM:
originally posted by Florida Jim:
Joe,
Some.
Mostly Baudry's, Croix Boissee for cellaring.
And then there's Taluau's wine from St. Nick.
But I admit that few cab. francs turn me on.
And at my age, cellaring long term is a dice roll.
Best, Jim
Click to expand...

B.S. You'll be at my funeral.

You should buy some other Baudry's, particularly the Grezeaux, I think you'd really like them.

Maybe next time you're in town, we can go through a few of them.
Click to expand...
I asked, because I suspect Jim of being extra sensitive to green flavors.
 
I drank a bottle of that wine in 2008, and I thought the wine had a pleasant green note. It reminded me more of wet fir needles then bell pepper. I wish I had bought a few more bottles.

It was my first post on wine disorder.

VLM, have you tried the barrel fermented version? This wine was tank fermented and aged if I remember correctly.
 
originally posted by Keith Levenberg:
Neat. I think I have some of this. Wouldn't have guessed it would be ready so quickly.
Click to expand...

I love the fact that more than one person wil cellar hondarrabi beltza.
 
Jim, my limited experience with that green streak in some Napa cabs is unlike yours, in the fact that the green streak gets meaner in the wines I've tasted.
 
originally posted by SFJoe:
Jim,
Do you buy Chinon at all?
Click to expand...
In the GREEN years when the cab franc doesn't reach a certain degree of ripeness I have no deire to drink Chinon. Bleh! It's a personal taste thing.
 
originally posted by Lou Kessler:
How do you know?Jim, my limited experience with that green streak in some Napa cabs is unlike yours, in the fact that the green streak gets meaner in the wines I've tasted.
Click to expand...

By green streak do you mean cabernet herbaceousness or the eucalyptus thing one often gets? Because I really like the former and don't think it gets mean at all. The latter can be more problematic but so long as it doesn't approach Silver Oak levels I don't really mind.
 
originally posted by Jay Miller:
originally posted by Lou Kessler:
How do you know?Jim, my limited experience with that green streak in some Napa cabs is unlike yours, in the fact that the green streak gets meaner in the wines I've tasted.
Click to expand...

By green streak do you mean cabernet herbaceousness or the eucalyptus thing one often gets? Because I really like the former and don't think it gets mean at all. The latter can be more problematic but so long as it doesn't approach Silver Oak levels I don't really mind.
Click to expand...
Meanings? I'm talking about the green bell pepper flavors found at time in cab or cab franc. Eucalyptus in small amounts like in the old Heitz cabs I didn't mind.
 
You must log in or register to reply here.
Back
Top