What did you drink tonight?

originally posted by Oswaldo Costa:

The remaining half of the bottle will be experienced tonight, so I'll report back on this particular aspect.
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originally posted by Rahsaan:
originally posted by Oswaldo Costa:
That said, this was my first Kermit Epiré with the requisite age, and expectations had been set high by the book. Should revisit a Papillon to recalibrate Savennières bearings, but only have 04s, suspect are not ready.
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I don't know if you can really calibrate based on those two wines. And I don't think of Papillon as 'standard' Savennieres. Although I could be wrong. That said, I'm not sure what you would use.
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The difference between Epire in 1996 and Closel Papillon in 2004 could hardly be larger. Smaller cooperage on the Closel, later harvest, probably lower yields. Much lower SO2. Epire harvested earlier, reductive winemaking, much higher SO2. The poles of Savennieres, with modern Joly perhaps representing a third (it's a funny old globe).
 
SweetWater IPA - 6.3%. Citrus, piney notes on nose, reflecting its dry-hopped nature, clean and brisk on the finish, just a great brew only recently available in DC.
 
originally posted by SFJoe:
originally posted by Rahsaan:
originally posted by Oswaldo Costa:
That said, this was my first Kermit Epiré with the requisite age, and expectations had been set high by the book. Should revisit a Papillon to recalibrate Savennières bearings, but only have 04s, suspect are not ready.
Click to expand...

I don't know if you can really calibrate based on those two wines. And I don't think of Papillon as 'standard' Savennieres. Although I could be wrong. That said, I'm not sure what you would use.
Click to expand...
The difference between Epire in 1996 and Closel Papillon in 2004 could hardly be larger. Smaller cooperage on the Closel, later harvest, probably lower yields. Much lower SO2. Epire harvested earlier, reductive winemaking, much higher SO2. The poles of Savennieres, with modern Joly perhaps representing a third (it's a funny old globe).
Click to expand...

Sounds about right. And I guess there doesn't need to be a 'standard benchmark' outside of the separate styles, because that's just the way things are.
 
No, there are the modern guys who have malo on their Savennieres. Morgat, Laureau, and one more young chap. There's also Domaine FL, non grata. etc etc.
 
originally posted by SFJoe:
Epire harvested earlier, reductive winemaking, much higher SO2.
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Is reductive winemaking incompatible with the oxidative flavors Brad claims is characteristic of these 96s? Or do you suppose they were bottled reduced, and eventually mild oxygen ingress must have made them oxidative?

Last night we axis bold as drank the remaining 40% of the 96 Epiré after it spent two days in the fridge. It had evolved from what could have been called mildly oxidative to quite oxidative. Perhaps it started reduced, became mildly oxidized over the years, then quite oxidized over the last two days. But still drinkable. I fuckin' love science.

btw, while we're on this topic, reduced reds have that rubbery smell and taste, but what is the telltale characteristic of reduced whites?
 
I haven't had '96 Epiré in a very long time, I couldn't speak to its evolution.

But they were not fashionable late-'90s hipsters there.
 
The cuvée speciale aka cuvée Kermit is not made reductively in my understanding, although the sulfur use was and probably still remains *ahem* traditional. They've got a bloody nice plot, though, as any student of Savennières will tell you.

Chenin Blanc on schist does all sorts of crazy things that doesn't seem to happen on clay, chalk or some combination of the two. One disorderly favourite in the Touraine claims that the Angevin are to blame with their pursuit of power, but who really knows?

I drank heat-damaged bottles of 2002 Huet Pétillant Réserve and 1997 Le Haut Lieu Moelleux today. And some 1997 von Hovel. Something else from Nik Weis. Even a 2003 Muller-Catoir. Probably need a red or two now.
 
Working the bar at a friend's birthday party yesterday. Everything offered by the glass in my program.

2005 Chidaine Montlouis Brut Methode Traditionnelle - I thought this had dipped in form 2-3 years ago ( I am going through two cases purchases on release at my usual pace ), but these were stellar, complex but fresh, vibrant; two bottles opened, same result
2010 Baudry Chinon Rose - I don't think I've ever tasted one, and The Lurker set me on the right path. He said he had preferred its more fruity state on release, but I thoroughly enjoyed and appreciated; crunchy, gentle, bright, superbly balanced pink.
Foillard Morgon Cote du Py 2010, 2009 & 2008 - I think Guilhaume may be right about these. In fact, he is right. 2009 a huge fav among my clients, but at the moment the least interesting of the three for me even if the silkiest; yet both 2008 and 2010 had a superficial sweetness I needed to work through despite excellence, a sweetness that in the case of 2008 strangely covered up what used to be impressive walk-in-the-woods secondary complexity, and in the case of 2010 some of its youthful structure in whose existence I had complete trust but would not have minded seeing on display.
2011 Chapoutier Les Vignes de Bila-Haut Cotes du Roussillon - well made but too big for me, even with steak
2001 Trimbach Frederic Emile - quite good, but more expected from this, even in a very closed state. Quite possibly caught in very early premox.
1994 Chateau La Louviere Blanc - I. LOVE. WINE. A touch difficult for the general audience given slight reduction ( I did decant immediately ), but The Lurker was trying to steal the decanter.
2009 Chandon de Briailles Savigny les Lavieres - this is excellent, extremely young of course, but drinking a 14% Briailles despite crazy low pH for the vintage remains a surreal experience.
1994 Ch Leoville Poyferre - is there such a thing as partially spoofy? Can't make up my mind about this wine; enjoyed quite a bit this time, and while it is so much more classic than anything from the late 90s or 00s, I suspect the earlier vintages may trash it side by side.
1999 Donnhoff Niederhauser Hermannshohle Spatlese - this has always needed a couple of hours of air to show its red fruit complexity and no exception here; nice balance as well
 
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