CWD: '05 Breton Clos Snchal

M

MLipton

Mark Lipton
Jean brought up the title bottle for a dinner of homemade fettucine and cappelini with pesto from the less-than-glacial cellar. Despite my misgivings, the wine proved to be open and ready for business, if still quite primary. Lush mouthfeel, minerality, black and blue fruits and silky tannins made for a very pleasant experience and a wine that went splendidly with the pasta. Those of you with professional storage or otherwise glacial cellars will likely have to wait longer.

Mark Lipton
 
I always got the impression the better 05s, particularly those with no suggestions of microoxygenation, would prove to be an exceptionally long wait.
 
originally posted by .sasha:
I always got the impression the better 05s, particularly those with no suggestions of microoxygenation, would prove to be an exceptionally long wait.
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I have no doubt that you are correct. I was, frankly, shocked, at how open this wine was.

Mark Lipton
 
coincidentally, I was just reading your note on 02 Huet CdB demi, also showing well. I often think wines such as these have so much freaking layered fruit, that we may be enjoying them young, superficially, without reaching the core. (I have had 02 CdB in the past year).
 
I've been drinking the 05 Nuits d'Ivresse trying to hold off on my bottles of Clos Senechal.

I'd say the Nuits d'Ivresse has opened up a fair amount in the last year, and while the structure of the wine is still young, it has developed some maturing flavors.

As an aside, the color of these wines are amazing to me. Opaque, deep, vivid purple red.
 
originally posted by MLipton:
CWD: '05 Breton Clos SénéchalJean brought up the title bottle for a dinner of homemade fettucine and cappelini with pesto from the less-than-glacial cellar. Despite my misgivings, the wine proved to be open and ready for business, if still quite primary. Lush mouthfeel, minerality, black and blue fruits and silky tannins made for a very pleasant experience and a wine that went splendidly with the pasta. Those of you with professional storage or otherwise glacial cellars will likely have to wait longer.

Mark Lipton
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you tried the 2010 yet, with fettucine or otherwise?

Not sure what I was expecting, but still surprised by its elegance and brightness ( wanted to say red-fruitiness but thought better of it ). Some of the finest tannin quality I've ever seen in these parts.
 
originally posted by Ian Fitzsimmons:
We opened a 2010 Franche de Pieds last weekend that showed similar brightness and fine tannins. A pleasure; obviously young.
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I wouldn't let it get too old.
 
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