2009 Pernot Volnay Carelle Sous La Chapelle
I experimented with different aeration strategies on different bottles and my conclusion was: The More Air the Better. Right now it’s a tight taut crunchy raw young wine but there seems to be sufficient material (for my tastes) to unwind a bit and show some different sides in the future. And there is enough juicy deliciousness here for those who like young Burgundies. Does anyone know how this bottling usually ages?
2009 Baudry Chinon Grézeaux
Tons of deep dark ripe fruit. I know everyone’s been tasting this wine recently, at home, in restaurants, at the LDM road show, while sleeping. It just keeps giving. Typical Grézeaux tobacco/vegetal/coffee bean notes (that’s how I describe them, obviously) overlaid with lots of succulent cabernet franc fruit. Yet of course the tannins are focused and the wine is sturdy. Impressive wine, but oh so primary right now.
2009 Huet Vouvray Le Mont Sec
Another young-un. I preferred this on day two when it was more focused and tingly on the tongue. Not that it was a slouch on day one, it just showed more of the dense fruit. Something to watch.
2009 Huet Vouvray Le Haut Lieu Sec
This on the other hand, I’ve been drinking at various speeds over various lengths of time and it seems to ring my bells the hardest on day one. So much pungent zingy crystal bite, it invites the tongue to swim. I like swimming.
2009 Tavijn Ruché di Castagnole Monferrato
This is almost my perfect dinner party wine for non-geeks. It has plenty of dark fruit (bowls of the stuff) that gushes immediately after pouring so no need for complicated aeration timing schemes. Yet it also has plenty of delicate floral notes dancing on top of the wine which keep me interested and intrigued while others just drink. Plus there is enough tannin to keep it firm and ready for food. The only downside is the alcohol, 14%. So when the others call it quits and I keep going (I told you it was intriguing), it has a tendency to come on too strong. I guess we can’t have it all.
I experimented with different aeration strategies on different bottles and my conclusion was: The More Air the Better. Right now it’s a tight taut crunchy raw young wine but there seems to be sufficient material (for my tastes) to unwind a bit and show some different sides in the future. And there is enough juicy deliciousness here for those who like young Burgundies. Does anyone know how this bottling usually ages?
2009 Baudry Chinon Grézeaux
Tons of deep dark ripe fruit. I know everyone’s been tasting this wine recently, at home, in restaurants, at the LDM road show, while sleeping. It just keeps giving. Typical Grézeaux tobacco/vegetal/coffee bean notes (that’s how I describe them, obviously) overlaid with lots of succulent cabernet franc fruit. Yet of course the tannins are focused and the wine is sturdy. Impressive wine, but oh so primary right now.
2009 Huet Vouvray Le Mont Sec
Another young-un. I preferred this on day two when it was more focused and tingly on the tongue. Not that it was a slouch on day one, it just showed more of the dense fruit. Something to watch.
2009 Huet Vouvray Le Haut Lieu Sec
This on the other hand, I’ve been drinking at various speeds over various lengths of time and it seems to ring my bells the hardest on day one. So much pungent zingy crystal bite, it invites the tongue to swim. I like swimming.
2009 Tavijn Ruché di Castagnole Monferrato
This is almost my perfect dinner party wine for non-geeks. It has plenty of dark fruit (bowls of the stuff) that gushes immediately after pouring so no need for complicated aeration timing schemes. Yet it also has plenty of delicate floral notes dancing on top of the wine which keep me interested and intrigued while others just drink. Plus there is enough tannin to keep it firm and ready for food. The only downside is the alcohol, 14%. So when the others call it quits and I keep going (I told you it was intriguing), it has a tendency to come on too strong. I guess we can’t have it all.