2004 Louis Michel, Chablis Grand cru, Vaudesir.

K

Karen Goetz

Karen Goetz
Unadulterated notes: Tasted 04/24/19: Color is clear, bright deep gold with tiny bit of green notes. Aromas are coconut, honey, warm milk (lactic), white stones, some kind of yellow spice; stoniness skeleton embraces and encompasses the richness; an almost urine-iness whininess that is enlivening and taut; I think of white thread tightly wound around a mineral spool; the remonstrance of minerality amongst the richness of fruit; haunted by minerality (white). Taste Is delicious and almost sweet at the entry, finishing white minerals: lactic notes prominent and almost fleshy but the stoniness fills in at the end with a tiny bit of brittleness that is welcome; a bit of yellow/orange? spices infuses the finish of my taste; a sweet entry that is not boring but is rich; sweetness and minerality and mineral structure like a bunch of fossils warmed unexpectedly by the sun on my tongue, friendly but ancient; a finish that has structure amongst the milkiness and warmth; this particular wine is like lapping at the mineral udder of a stone cow; lactic and broad and finally, structure amongst the fruit; like a plow furrowing ancient earth; the plow is made of strong yellow honeyed fruits (warm pears?) and is being dragged through rock while the earth opens around it like fruit ripening on the tree and the cows look at the whole thing, while they eat it; chewing their cud and emitting the rich aromas that ensue.
 
originally posted by Peter Creasey:

Unadulterated => complete and absolute.

Apropros.

. . . . Pete
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It means no such thing. It only means pure. It could be an unadulterated fragment of a whole. Otherwise a phrase like complete and unadulterated bullshit would be redundant.
 
originally posted by Todd Abrams:
Aromas of coconut always make me think of heavily toasted oak. Otherwise the wine sounds lovely.
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Me, too.
But a friend told me it can be a byproduct of the yeast used in fermentation. I suppose one man’s coconut might be another’s . . .
Best, Jim
 
originally posted by Todd Abrams:
Aromas of coconut always make me think of heavily toasted oak. Otherwise the wine sounds lovely.
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Could just be malo + a little oxidation
 
originally posted by Florida Jim:
originally posted by Todd Abrams:
Aromas of coconut always make me think of heavily toasted oak. Otherwise the wine sounds lovely.
Click to expand...
Me, too.
But a friend told me it can be a byproduct of the yeast used in fermentation. I suppose one man’s coconut might be another’s . . .
Best, Jim
Click to expand...

banana?
 
originally posted by Florida Jim:
originally posted by Todd Abrams:
Aromas of coconut always make me think of heavily toasted oak. Otherwise the wine sounds lovely.
Click to expand...
Me, too.
But a friend told me it can be a byproduct of the yeast used in fermentation. I suppose one man’s coconut might be another’s . . .
Best, Jim
Click to expand...

Interesting thoughts.... Monsieur Michel does not utilize oak foudres or barriques; he uses stainless instead. The prevailing aromas were lactic notes and stoniness, and coconut wasn't predominant (despite me listing it first), it was more a lovely lilt above the body of the bouquet ... like a warm breeze within the whole wine rather than heaviness or interference.
 
What some interpret as coconut has been attributed to chemicals arising from autolysis.

I am continually impressed with (and love) the prevalence of what I perceive as wine-based synaesthesia in the tasting notes on this bored.
 
originally posted by Ken Schramm:
What some interpret as coconut has been attributed to chemicals arising from autolysis.

I am continually impressed with (and love) the prevalence of what I perceive as wine-based synaesthesia in the tasting notes on this bored.
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Busted.
 
originally posted by Ian Fitzsimmons:
Y'all are a bunch of pansy synesthetes.
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Hmmmm... I think of myself more as a lesbian, even more as a dyke, rather than a "pansy. " You do realize, I hope, and I hope for the readers of this lovely wine arena that "pansy" has been more than a perjorative term in the USA and other countries with resulting criminal sentences and jail time for men and women who loved those whom they loved. The absolute waste of human agency and tenderness.

Please help me see how your comment "pansy" has to do with the syncretic and synaesthetic abiiities of those of us who dearly love wine, viticulture and the sense of shared wine experiences with others across cultures and continents.
 
While Ian may have unwittingly put his foot in an unadulterated substance, I was reminded of how this painting by McDermott and McGough amazed me in a Soho gallery show back in the late 1980s. It was a memorable example of the strategy of embracing rather than rejecting (though it remains true that this strategy is only available to the discriminated).

Dorothy.jpg
A Friend of Dorothy, 1943, 76 x 66 inches, oil on linen, 1986
 
originally posted by Jonathan Loesberg:
The Pansy at my feet
Doth the same tale repeat,
Whither is fled the visionary gleam,
Where is it now, the glory and the dream?
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Which begs the question, what are Wordsworth?
 
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