Cazin Cuvee Renaissance 2010? . . .

originally posted by robert ames:
Cazin Cuvee Renaissance 2010? . . .anyone out there had this wine?
Click to expand...
I've opened two bottles of this wine. They have both had a wet wool/damp cardboard aroma, but underneath there is something sharp and stony. I don't think it is flawed, just young and disjointed. Plus it is not as sweet as i expect from a Moelleux. And, yes i do sell this wine @ retail.
 
originally posted by Steven Retail:
originally posted by robert ames:
Cazin Cuvee Renaissance 2010? . . .anyone out there had this wine?
Click to expand...
I've opened two bottles of this wine. They have both had a wet wool/damp cardboard aroma, but underneath there is something sharp and stony. I don't think it is flawed, just young and disjointed. Plus it is not as sweet as i expect from a Moelleux. And, yes i do sell this wine @ retail.
Click to expand...

steve--thanks for the reply. i've got some coming (i buy for a couple restaurants). by the way, this isn't labeled as a moelloux, is it? i haven't noticed it in the past.
 
I was really surprised to see that as well when I picked some up. I never really thought of the wine in those terms before. Might be tough wording for restaurant sales.
 
You didn't actually *read* it, did you?

Sorry, just looked, can't find that notebook. will look again.
 
originally posted by SFJoe:
You didn't actually *read* it, did you?

Sorry, just looked, can't find that notebook. will look again.
Click to expand...

I was a bit rushed, but my note on the 2010 CR is very favorable--"very pretty, ripe, bright acidity."

The 2011s were less pretty, reminded a bit of '08. ca. 20 g rs. But there were various barrels and I would not attempt to post a note on a hypothetical assemblage.
 
originally posted by Brian C:
Might be tough wording for restaurant sales.
Click to expand...
Are there really people who know what moelleux means who would therefore not buy it? It seems like a discontinuous Venn diagram.
 
originally posted by SFJoe:
originally posted by Brian C:
Might be tough wording for restaurant sales.
Click to expand...
Are there really people who know what moelleux means who would therefore not buy it? It seems like a discontinuous Venn diagram.
Click to expand...
And they will ask the sommelier, who will say...?
 
originally posted by SFJoe:
originally posted by Brian C:
Might be tough wording for restaurant sales.
Click to expand...
Are there really people who know what moelleux means who would therefore not buy it? It seems like a discontinuous Venn diagram.
Click to expand...

I would be deterred if I didn't know the wine. Mostly because the designation doesn't reflect at all my impression of it over the years.
 
originally posted by SFJoe: Are there really people who know what moelleux means who would therefore not buy it?
Click to expand...

Joe, What's wrong with? ...

A French term used to describe white wines that have at least some residual sugar. A single-word translation is difficult because the meaning for moelleux is a complex compound meaning "soft-smooth-mellow-velvety-lush."
Click to expand...

. . . . . Pete
 
You must log in or register to reply here.
Back
Top