Texier wines are good!

If more confirmation's needed that Texier does make non-sucky (by which I mean stunningly awesome, pure and impeccably balanced) wines, I opened his 2010 Saint-Julien-en-Saint-Alban Vieille Serine this afternoon to give it air. It's utterly compelling, the same depth and complexity as I remember the '09 showing but a little leaner in the mouth and having one of the most beautiful fragrances I've smelled in a wine for some time.
 
originally posted by Salil Benegal:
If more confirmation's needed that Texier does make non-sucky (by which I mean stunningly awesome, pure and impeccably balanced) wines, I opened his 2010 Saint-Julien-en-Saint-Alban Vieille Serine this afternoon to give it air. It's utterly compelling, the same depth and complexity as I remember the '09 showing but a little leaner in the mouth and having one of the most beautiful fragrances I've smelled in a wine for some time.
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I opened a bottle of the '09 last night for some friends, to go with a delicious carnitas they made. It was superb. Still quite youthful with zip and verve, but open, supple and pure. We didn't decant it, but left it to breathe for about 40 minutes -- while we polished off a dtunning bottle of the '89 L d'Or. A very nice mix of spice and dark fruit. It got, not surprisingly, better over the course of dinner. I was surprised at how nicely it went with a perfectly ripe La Tur. ( I am almost religious in my preference for dry white or orange wine with that, and most other cheeses.)
 
originally posted by kirk wallace:
( I am almost religious in my preference for dry white or orange wine with that, and most other cheeses.)
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Agreed. I think a red wine and cheese match is harder to make, or, perhaps, suboptimal white wine and cheese matches are less noticeable.
 
Thanks for the kind words, guys.

I am very pleased to see that my second shot at the Saint Julien en Saint Alban terroir is not too far from the target...
Like I already explain, I think that I picked the 2009 grapes a little to late, by ignorance of the terroir, lack of experience and reference (no-one has made any wine in SJSA for the past 30 years...).
But the '09 was so well recieved that I was really worried that a lot of people will see it as a benchmark for this wine ( exactly like '09 bojos were THE vintage that revealed Beaujolais to a lot of CA pinot drinkers who are really dissapointed now with the fantastic 2010s).
2009 is a very early and sunny vintage, that I have seen only twice in the northern rhone in the past 15 years. So 2010 is the first "normal" vintage I have to deal with.
If SJSA is definitely a more gentle and civilized syrah than the Brézème, the plush, soft character of the 2009 is probably more a vintage thing than a terroir thing. IMO.

I'd say that 2010 is, for now, my own benchmark.

Cheers

Eric
 
It's super, Eric.

You must know Charles Helfenbein, also active in Brézème and SJSA. His wines just started coming to the U.S. Any thoughts on the man and his wines? I liked his 2010 Brézème rather well.
 
The style is, how could I say?, opposite to mine?
He harvests usually 2-3 weeks later than me, looking for high ripeness I guess. Conventional growing and winemaking.

Since we don't share much in term of philosophy of winemaking and vinegrowing, I am obviously not in position to say more, objectively.
 
originally posted by MLipton:
OK, we dodged THAT bullet...Now to see if Voges can capture lightning in a bottle for a second outing.

Mark Lipton
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Looked amazing during his start today - didn't think the Cards would even get a hit off him at one point.
 
originally posted by Salil Benegal:
originally posted by MLipton:
OK, we dodged THAT bullet...Now to see if Voges can capture lightning in a bottle for a second outing.

Mark Lipton
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Looked amazing during his start today - didn't think the Cards would even get a hit off him at one point.
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Until McCarver had to mention the no-hitter on air, thereby guaranteeing that the next batter would get a hit. Still, it turned out OK!

Mark Lipton
 
They say it is a carbonic Grenache and Cinsault blend.
They say it has no added sulfur.
They say it is a product of Father and Son.
All I know is it is 100% Texier.

Showing all the pedigree and style of M. Eric. Wonderful balance, texture and structure - no tumult in a glass here. Pairs equally well with Vegi Stix, Pizza and Steak Frites. Improves on day two and can be had for about $16.

Texier.jpg
 
I like the L'Indegene Sulfureux wines a lot, and opened a bottle of the L'anecdothic Rose last night. Now I'm not normally a fan of Rose but this was very nice. I tried it cool, room temperature and in between. I'm not sure which was best but they were very different. Very interesting wine.
 
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