We went to dinner at some friends last night, and I'm definitely starting to scrape the bottom of the barrel in the ready to drink category - it's time for the fall shipping season to start.
The Miguoa was wonderfully secondary, and ended up being perfect with the Provencal octopus we served it with - one of the best red/pescatorian combos I've had. The Miguoa wasn't classicly Mourvedre in profile - rather it reminded me a bit of one of the wonderful Parce Colliuore cuvees that balance Mourvedre, Grenache, and Syrah. It seemed a touch bretty, but that stayed in check and even blew off which made me think that might have just been the Mourvedre in action. My remaining bottles will sit another decade or so though - that's really what these want.
I was a sucker for the Bourgneuf, a model of restraint and elegant minerality. Pure class, and nicely flexible with the food (braised lamb shanks with a Provencal tilt).
The 81 Chevalier had a frozen cork, and its performance was consistent with that fact.
The Miguoa was wonderfully secondary, and ended up being perfect with the Provencal octopus we served it with - one of the best red/pescatorian combos I've had. The Miguoa wasn't classicly Mourvedre in profile - rather it reminded me a bit of one of the wonderful Parce Colliuore cuvees that balance Mourvedre, Grenache, and Syrah. It seemed a touch bretty, but that stayed in check and even blew off which made me think that might have just been the Mourvedre in action. My remaining bottles will sit another decade or so though - that's really what these want.
I was a sucker for the Bourgneuf, a model of restraint and elegant minerality. Pure class, and nicely flexible with the food (braised lamb shanks with a Provencal tilt).
The 81 Chevalier had a frozen cork, and its performance was consistent with that fact.