Chateau des Tours

[Jonathan Loesberg]

I just noticed your note of light oak. These wines don't, to my knowledge see new oak. But maybe you mean wood tannins, which could come from large casks.

 

[BJ]

:YES!!!

 

[Oswaldo Costa]

originally posted by Jonathan Loesberg:
I just noticed your note of light oak. These wines don't, to my knowledge see new oak. But maybe you mean wood tannins, which could come from large casks.

I'm reasonably sure I noticed a touch of actual flavor. Have no idea in this specific case, but second or third use can still impart some, even in large casks.

I do get that longer decanting might attenuate the discontinuity between the fabulous aromas and the less fabulous (but still very good) aftermath. To be tried sometime.

 

[Jonathan Loesberg]

originally posted by Oswaldo Costa:

originally posted by Jonathan Loesberg:
I just noticed your note of light oak. These wines don't, to my knowledge see new oak. But maybe you mean wood tannins, which could come from large casks.

I'm reasonably sure I noticed a touch of actual flavor. Have no idea in this specific case, but second or third use can still impart some, even in large casks.

I do get that longer decanting might attenuate the discontinuity between the fabulous aromas and the less fabulous (but still very good) aftermath. To be tried sometime.

I think I said further up that the domaine recommends pouring a little into a glass and letting the bottle breathe for 24 hours. I think 3-5 hours in a decanter is plenty. I tend to let the bottle breath for about 6 hours. But the differences are a matter of taste. If you want the palate to be as forward as the nose, you might try even less air.

 

[Oswaldo Costa]

originally posted by Jonathan Loesberg:

originally posted by Oswaldo Costa:

originally posted by Jonathan Loesberg:
I just noticed your note of light oak. These wines don't, to my knowledge see new oak. But maybe you mean wood tannins, which could come from large casks.

I'm reasonably sure I noticed a touch of actual flavor. Have no idea in this specific case, but second or third use can still impart some, even in large casks.

I do get that longer decanting might attenuate the discontinuity between the fabulous aromas and the less fabulous (but still very good) aftermath. To be tried sometime.

I think I said further up that the domaine recommends pouring a little into a glass and letting the bottle breathe for 24 hours. I think 3-5 hours in a decanter is plenty. I tend to let the bottle breath for about 6 hours. But the differences are a matter of taste. If you want the palate to be as forward as the nose, you might try even less air.

If decanting increases rather than decreases the discontinuity between nose and palate, what benefits does one expect from decanting that would make up for that?

 

[Jonathan Loesberg]

Decanting, or aeration generally, mellows out the palate and enables more complexity of flavor. The question of preference is how much mellowing out one wants.

 

[Putnam Weekley]

I recall reading on Reynaud's site that the Vaucluse has some Merlot in it. It's how I explain the occasional and fleeting eucalyptus/vegetal note that happens in the taste (which I love a lot.)

Regarding the freakish natty-Bourgogne character to the aromas both of the Vaucluse and recent vintages of CdR: I chalk it up to delestage (rack and return.) I base this purely on analogy to other categories of wine where this is a known variable. I've never heard E. R. say anything about it.