Oswaldo Costa
Oswaldo Costa
When they break, I just throw them away.
Rotem Mounir Saouma Magis CNdP Blanc '11
- Thread starter Peter Creasey
- Start date
When they break, I just throw them away.
Todd Abrams
Todd Abrams
I've always associated Northern Rhone with “meatflowers”, less smoked, more raw and steamy red meat. I don't find these qualities in the Mediterranean. Catalunya and northern Spanish syrah-based wines seem more grilled fruit to me, Languedoc-Roussillon tend to have a herbality to them. No meat anywhere close to the level of Northern Rhone.
It seems to me that if all you had to do to get bacon fat in your syrah was overripe whole bunches that that flavor component would be prevalent throughout the Languedoc-Roussillon and into Catalunya. Or are we just talking Northern Rhone? Apparently there is a small berried, low yielding, Northern Rhone variety called serine that is closely related to syrah but more aromatically complex and supposedly full of fat and bacon. I wonder if Eric has any insight on this?
Oswaldo Costa
Oswaldo Costa
Todd, you'll find quite a bit about Serine (as an actual clone of Syrah, rather than closely related) using the search function. Eric uses is a lot.
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pete
did you stop to think what your friend might have meant by her/his bienvenues-batard-montrachet comparison?
there are two sides to this question: 1., bienvenues-batard-montrachet is quite a small vineyard (just 3.5 ha or so in production a year), and 2.,for the best part of a long time, the only grower of same i have ever thought worthy of caring about or aging was carillon (despite other famous names with holding in teh burgh); or, to put it another way, the production is tiny and 95%+ of what has come out of it has traditionally been lame assed negociant crap or growers with a heavy handed style.
which is to say that most bienvenues-batard-montrachet i have come across has been fucktarded spoofy shit. which begs the whole-piss-in-whosoever's pants of the metaphor: sure, it's true that a spoofed grenache might taste like spoofed chardonnay, but frankly, who gives a shit?
fuckit. scrub that. it's high time i revived fatboy's quarterly review of hooch, snacks and spots at which to trough (tm).
in fact, shit, now i think on it, i may as well add points in teh new incarnation, just to fuck with gilman.
anyone who cares should pm me for details: subscription on a single copy could save you several valuable dollars in today's overheated winemarket.
efatb.
Peter Creasey
Peter Creasey
Richard, thanks for sharing your thoughts.
There must be a miscommunication somewhere, though.
Some of the "other famous names" I can think of include for Bienvenues-Batard-Montrachet, in alphabetized order, Boillot, Colin-Morey, Faiveley, Girardin, Jadot, Latour, Leflaive, LeMoine, Pernot, Ramonet, Remoissenet, Sauzet. There may be others as well.
These people are no slouches by most assessments...and neither are their Burgundies and, to be specific, their Bienvenues-Batards.
Even so, the descriptive adjectives folks offer up of this CNdP Blanc are sufficient without the Bienvenues-Batards comparison, at least in my book, to give it a try at the relatively attractive price point.
. . . . . Pete
Christian Miller (CMM)
Christian Miller
Over-ripe is a relative and subjective term, but my California and limited Rhone experience has been that very ripe Syrah loses the meaty/bacony aspect and goes into jam and sometimes leather/saddle, in bad cases oversugared raisins and plum pudding.
But then there's the fact that most bacon is smoked, heavy toast barrels amp up the smoky notes, and many people who like making big ripe wines like heavy toast barrels. So a lot of potential crossover in flavor impressions here.