Tannin, Glory, and the Flaws

R

Rahsaan

Rahsaan
2006 Paolo Bea IGT Umbria San Valentino
This was my first wine from Bea and I was very curious to taste it. I know sagrantino is a tough grape but if this is much more approachable young than his other wines, I can only fear what they must be like. Because by the end of this bottle the tannins were coming on quite fierce for my palate. There were some nice elements, in particular a lovely combination of dark fruit and cool registers of flavor, plus a delightful nose the whole way through. I guess I have a lot to learn about these wines.

2009 Ppire Muscadet Clos des Briords
How did we race through two bottles so quickly.

2009 Clos du Tue-Boeuf Cheverny
Lovely combination of ripe warm fruit and fresh but firmish structure. A pleasure.

2009 Clos du Tue-Boeuf Touraine Gamay La Butte
Too much brett for me. Couldnt really get much else. But I guess thats a bottle-to-bottle thing because I see other folks have gotten more from this wine.

2007 Dirler Edelzwicker Rserve
Ouch. The nail polish (volatile acidity?) is way too fierce for me to keep putting this in my mouth. Must be a bad bottle because I cant imagine the wine was intended to taste/hurt this way?
 
originally posted by Rahsaan:
Tannin, Glory, and the Flaws2006 Paolo Bea IGT Umbria San Valentino
This was my first wine from Bea and I was very curious to taste it. I know sagrantino is a tough grape but if this is much more approachable young than his other wines, I can only fear what they must be like. Because by the end of this bottle the tannins were coming on quite fierce for my palate. There were some nice elements, in particular a lovely combination of dark fruit and cool registers of flavor, plus a delightful nose the whole way through. I guess I have a lot to learn about these wines.

2009 Ppire Muscadet Clos des Briords
How did we race through two bottles so quickly.

2009 Clos du Tue-Boeuf Cheverny
Lovely combination of ripe warm fruit and fresh but firmish structure. A pleasure.

2009 Clos du Tue-Boeuf Touraine Gamay La Butte
Too much brett for me. Couldnt really get much else. But I guess thats a bottle-to-bottle thing because I see other folks have gotten more from this wine.

2007 Dirler Edelzwicker Rserve
Ouch. The nail polish (volatile acidity?) is way too fierce for me to keep putting this in my mouth. Must be a bad bottle because I cant imagine the wine was intended to taste/hurt this way?
Click to expand...

I can't seem to find a sagrantino that has ever been "open for business"...I have been fairly patient (10+ yrs from vintage) but I must not be young enough to buy anymore of this variety
 
originally posted by drssouth:

I can't seem to find a sagrantino that has ever been "open for business"...I have been fairly patient (10+ yrs from vintage) but I must not be young enough to buy anymore of this variety
Click to expand...

Steve,
Many years ago now, we visited Umbria and stayed in Spoletto.
Ate most of our dinners at Trattoria Festival, a family owned restaurant in town. Sagrantino was their house wine and almost the only red they served. I did not note producer or vintage but those were always ready so I suspect that the more local you get the more chance you get to have one wide open.
Of course, serving truffles on everything makes it easier to think good thoughts - such was the Umbrian cuisine at Festival - even the pizza.
Best, Jim
 
And this wine is blended with other grapes that probably softened it up a bit, for what that's worth to the puckered mouth. And to be fair, I've had much fiercer and tannic wines, but this still wasn't easy going or 'easily approachable'. Which is not necessarily a bad thing. It is what it is.
 
I guess opinions / tastes / tannin tolerances vary quite a bit! I didn't find the tannins on the San Valentino out of control. Noticeable but not a problem for me.

The most "ready / resolved" Bea wine I've had has been the 98 Sagrantino Secco... that is a pretty special wine in my book, absolutely fantastic.
 
No, not to my knowledge/that I can remember. But of course I hear good things and look forward to them at some point.
 
I've had the San Valentino a couple of weeks ago and thought it was good, interesting, but somehow dominated by what I felt was a strong smell of canned pineapple juice. Just could not get past it. Not that I disliked it, but I feel it took away from whatever else might have been going on.

I liked the Santa Chiara more.
 
originally posted by Rahsaan:
2009 Ppire Muscadet Clos des Briords
How did we race through two bottles so quickly.
Click to expand...

Because the Clos des Briords is full of crack rocks.

2009 Clos du Tue-Boeuf Cheverny
Lovely combination of ripe warm fruit and fresh but firmish structure. A pleasure.
Click to expand...

I've been drinking tons of this and it is exactly as you describe.
 
originally posted by Rahsaan:
originally posted by Ian Fitzsimmons:
Say more about the Briords?
Click to expand...

Ummm.. How about: "trust me, you'll like it"
Click to expand...
I don't know -- you thought the Bea too tannic, you might think the Briords too acidic, maybe even acidified like someone else thinks about 2006 Clos de Tart. ;)
 
You must log in or register to reply here.
Back
Top