TN: Olympic gold

[MarkS]

Recent things bouncing down the bobsled of life:

Chateau de Roquefort, Cotes de Provence, 'Rubrum Obscurum', 2001
Softish mulled red fruits quite fine for a Southern red, quite complete with good acidity and a nice little tannic structure still. 14% A- first day, B+ on the second (becomes a little muddied and less distinct). An old vine blend of grenache, carignan & mourvedre. Don't think it is imported Stateside anymore :(

Caparzo, Brunello di Montalcino, 2006
A previous bottle of this a few years ago showed lush and forward, rather than this thin and astringent brew that has shrill red fruit notes. Disappointing. B/B- 13.5%

Cantine Lonardo, Taurasi, 2001
Salted plum and bitter aromatic herbs, firm acidity and volcanic minerality. Better than a previous bottle. Still young. Drink to 2024? A- 14%

Domaine Tempier, Bandol, 'La Tourtine', 1999
Aromatically robust, strong and youthful with deep cranberry, goji berry, dried strawberries and exotic spices on the finish. Excellent. A-/A

Domaine Charvin, Chateauneuf-du-Pape, 2008
Has passed the angry stage of a year or two ago and now shows perfumed red fruits with gun arabic, rose petals, and a sweet savory finish. Nice balance. A-

Dauvissat, Chablis, 'La Forest', 2009
Gold colored with brown highlights. Tasting of its age. Lightly gingered pears and apples, little bit of lemon-ginger snap cookies, light and delicate. Probably want to drink sooner than later. B+

Scherrer, Zinfandel, Alexander Valley, 'Old and Mature Vines', 2014
Perfumed black raspberries with sour plum, good acidity and balance, touch of oak barrel on the end. Young. California-in-a-glass. 14.8% A-

 

[slaton]

Thanks for the note on the Taurasi, I recall drinking the '99 regular and riserva about 10 years ago and thought both rather interesting. The riserva felt like a 25 year wine at least.

 

[robert ames]

do you think that the dauvissat is where it belongs, evolution-wise, or rather perhaps showing some pre-mature oxidation? my guess would be the latter. at least in days of yore, premier cru chablis would not be in decline less than 10 years after the vintage. if storage has been sound, of course.

 

[MarkS]

originally posted by robert ames:
do you think that the dauvissat is where it belongs, evolution-wise, or rather perhaps showing some pre-mature oxidation? my guess would be the latter. at least in days of yore, premier cru chablis would not be in decline less than 10 years after the vintage. if storage has been sound, of course.

Good question and I don't really know. The 2009 showed similarly to the 2002, so you could say possible pre-mox but then the 09 vintage would tend to show riper anyway due to the warmer vintage and probably wouldn't have the same stuffing to go the distance as long as the 02, so....?