Puffeney question

I have no experience with older Puffeney, so I asked Neal. Here is his response:

In fact, just a few weeks ago, when I was visiting with Jacques Puffeney, we had a 1983 Trousseau les Berangeres at dinner. It was lovely. All the hard edges had relaxed, the fruit was sweet, the color had faded into a copper-tinged and pale red; all the earth and minerals that are part of this wine were quite present and it was served with, and stood up well to, the classic and now hard-to-find game dish of lievre a la royale (hare served with a complex and complicated sauce the ingredients of which deserve to be researched).
 
originally posted by scottreiner:
I have no experience with older Puffeney, so I asked Neal. Here is his response:

In fact, just a few weeks ago, when I was visiting with Jacques Puffeney, we had a 1983 Trousseau les Berangeres at dinner. It was lovely. All the hard edges had relaxed, the fruit was sweet, the color had faded into a copper-tinged and pale red; all the earth and minerals that are part of this wine were quite present and it was served with, and stood up well to, the classic and now hard-to-find game dish of lievre a la royale (hare served with a complex and complicated sauce the ingredients of which deserve to be researched).
Click to expand...

Scott, thanks for posting this. It is very interesting thinking about how these light reds from the Jura will age. I am chuckling a little about the color faded part. These wines don't have too much color to start with, and the first time you drink one it resembles more of a rose than a rouge. I can see them getting more copper, like a Bandol rose as it ages.

I opened the 2004 Puffeney Arbois Vieilles Vignes about a month ago and it was shut down hard. I believe this one is a blend of Trousseau, Poulsard and Pinot Noir. It was all tannin and acid, and I think the most structured Jura red I've tried so far. Most of these wines have plenty of acidity, but this particular wine had lots of tannin also. I think it has the potential to age well.
 
In my experience the chardonnay also ages well. In fact it seems to need age to loosen up a bit. And I second the 2002 poulsard. It is teriffic now.

Best,
Kay
 
originally posted by scottreiner:
I have no experience with older Puffeney, so I asked Neal. Here is his response:
...the classic and now hard-to-find game dish of lievre a la royale (hare served with a complex and complicated sauce the ingredients of which deserve to be researched).
Click to expand...
Did you tell him that Kermit was famously there ahead of him? :-o
 
Please do print his response if anyone actually says that to him.

And what's with the rash of emoticons of late?
 
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