Oswaldo Costa
Oswaldo Costa
Last night we gathered some friends to share some of our Loire booty and reminisce about riverine largesse.
2010 Domaine de Maisons Brules (Michel et Beatrice Aug) Lemonade de Sureau
A non-alcoholic carbonated elderberry lemonade, served as an aperitif. Pleasant, aromatic, light, frothy; if this sort of thing were commercialized, it would be the end of soft drinks.
2005 Domaine de la Pepire Muscadet Svre et Maine Granite de Clisson 12.5%
With salmon tartar with sour cream & roe. Lime, chalk, bread dough and fennel. Chewy, dense, serious. Lovely, but would have liked more acidity.
2004 Domaine du Closel Savennires Clos du Papillon 14.5%
With grilled St. Peter filet la mode Angevine (mushrooms, leeks & bacon sauce). Lovely deep color and expressive white flower and mineral nose. Unctuous, smoky, dense, with a caramel edge to the sweetness. Characterful, but needs more acidity.
1999 Clos-du-Tue Boeuf (Thierry Puzelat) La Calire Pinot Noir Touraine 12.0%
With green lentil soup with foie gras. My Loire report describes the circumstance of acquisition. Ethereal strawberry/raspberry perfume, with forest floor and cloves. Very Gamay-like. Towards the end, an interesting and crystal clear note of bee propolis. Perfect balance, light yet fully present, a dancer with aviary bone structure, memorably lovely.
2008 Chateau de Coulaine Chinon Clos de Turpenay 12.5%
With rabbit lasagna with saffron and mustard (aka Lievre au Plbien). Blend of 48Y and 12Y old vines. 18hl/ha yield clay-limestone and clay-silica. 12 mos in 4th and 5th use oak. Classic cab franc leather and cherry. Meaty. More acid than sweet, more awkward than at the winery. May be shutting down, but fine bones (mammalian).
2003 Franois Pinon Vouvray Premire Trie 11.6% 500ml
With crme de fromage blanc with Domaine du Closel chenin blanc jelly and panettone pudding with marron glace sauce. 103 g/l rs, 4.0 g/l total acidity. Epoxy, almonds, hazelnuts and canned pineapple. Very mild oxidativeness. More sweet than acid, shows the vintage way more than I would have liked. Some of the sugar should have been centrifuged out and some tartaric acid should have been added. Wheres spoof when you need it? Best thing about this was how Marcia echoed all its the flavors in the dessert.
So, only the glorious Puzelat entered >Σ parts territory, but the evening as whole was a finely wrought combo of solids, liquids and words.
2010 Domaine de Maisons Brules (Michel et Beatrice Aug) Lemonade de Sureau
A non-alcoholic carbonated elderberry lemonade, served as an aperitif. Pleasant, aromatic, light, frothy; if this sort of thing were commercialized, it would be the end of soft drinks.
2005 Domaine de la Pepire Muscadet Svre et Maine Granite de Clisson 12.5%
With salmon tartar with sour cream & roe. Lime, chalk, bread dough and fennel. Chewy, dense, serious. Lovely, but would have liked more acidity.
2004 Domaine du Closel Savennires Clos du Papillon 14.5%
With grilled St. Peter filet la mode Angevine (mushrooms, leeks & bacon sauce). Lovely deep color and expressive white flower and mineral nose. Unctuous, smoky, dense, with a caramel edge to the sweetness. Characterful, but needs more acidity.
1999 Clos-du-Tue Boeuf (Thierry Puzelat) La Calire Pinot Noir Touraine 12.0%
With green lentil soup with foie gras. My Loire report describes the circumstance of acquisition. Ethereal strawberry/raspberry perfume, with forest floor and cloves. Very Gamay-like. Towards the end, an interesting and crystal clear note of bee propolis. Perfect balance, light yet fully present, a dancer with aviary bone structure, memorably lovely.
2008 Chateau de Coulaine Chinon Clos de Turpenay 12.5%
With rabbit lasagna with saffron and mustard (aka Lievre au Plbien). Blend of 48Y and 12Y old vines. 18hl/ha yield clay-limestone and clay-silica. 12 mos in 4th and 5th use oak. Classic cab franc leather and cherry. Meaty. More acid than sweet, more awkward than at the winery. May be shutting down, but fine bones (mammalian).
2003 Franois Pinon Vouvray Premire Trie 11.6% 500ml
With crme de fromage blanc with Domaine du Closel chenin blanc jelly and panettone pudding with marron glace sauce. 103 g/l rs, 4.0 g/l total acidity. Epoxy, almonds, hazelnuts and canned pineapple. Very mild oxidativeness. More sweet than acid, shows the vintage way more than I would have liked. Some of the sugar should have been centrifuged out and some tartaric acid should have been added. Wheres spoof when you need it? Best thing about this was how Marcia echoed all its the flavors in the dessert.
So, only the glorious Puzelat entered >Σ parts territory, but the evening as whole was a finely wrought combo of solids, liquids and words.