Last night I drank some wine

J

Jonathan Loesberg

Jonathan Loesberg
Can none of you say the same? Is everything no longer worth talking about?

Mine was a 2013 Charvin CdR. This wine is coming along nicely and will please people who want lower alcohol Southern Rhones. 2013 was a genuinely cooler year and Charvin's wines actually came in somewhat under 14%. He described his CdP as a great CdP from the 1980s. I haven't checked in on that yet recently.
 
Jonathan, I had a Santa Cruz Mountains Vineyards Estate Bottled Pinot Noir '01 which was excellent, just like all the other aged SCMV PNs. Very Burgundy-like, no alcohol edges/heat, full flavored in a soft way, round, and lengthy.

Altogether, an ideal accompaniment to grilled wild salmon and cucumber/water melon salad, then Reading cheese with apple and nut/chocolate nibbles.

. . . . . Pete
 
I think folks are afraid of the word police.

As for wine? Leftovers. but the 2009 Malartic Lagraviere blanc was very nice for the 2nd day.
 
Not yesterday, but earlier in the week I had a wonderful bottle of 2014 Roilette Fleurie, not the Tardive. Probably the most open Roilette I've tasted, with lots of spicy, delicious fruit in that young-ish Beaujolais way. A nice early window for this wine.
 
Rummaging through my locker I found a half bottle of Domaine de Chevalier (red) 1985 that was not as fresh as I would have hoped but is probably better in a larger format.
 
the other night with friends:

Marguet's Grande Ruelle '12. This is -- decidedly -- a new wave producer and I am still finding my way around the various cuvées. Barrel-fermented, 100% pinot noir, low or no sulfur. Low or no dosage. Bio. The wine? Vinous, less yeasty, fine acidity. Persistent and palate pleasing. I've tried Marguet's 'Elements' before and thought it too acidic, perhaps needing time. This is the domaine's top tier (I think) and the material seems to be there. Before opening I guessed it would be more of an aperitif -- but actually it is best with food. Friends loved it, and as with any middling-or-better champagne, it simply disappeared. I'd say now, or ten years from now. Some top champagne cuvées from the grower crowd seem to be able to live on, I'm not sure this one will.

Luigi Oddero Barolo '00, normale. Levi informs us this is the lesser of the two Oddero properties. This turned out to be very, very good. Upon opening this wine was a bit cloudy, after a bit in a decanter it was clear, with a light plum color. A wispy scent of mint -- but only at first -- mixed with rose. More sturdy than the color. Overall quite enjoyable. Fine with lamb shanks. Drink now. To invert the deathless Wodehouse quote: If this is Oddero Inferior, what must Oddero Superior taste like?

'05 Suduiraut with the cheese course. Straight forward sauterne. A bit creamy-bodied. Plenty of acidity, plenty of life ahead. Thankfully the fruit is restrained, and not like Guiraud's 'tropical' profile. I'm glad Guiraud is like that, for the right occasion. I just prefer Suduiraut and Climens to stay true.
 
Jonathan,
Speaking for myself, there comes a time when everything I write about wine I wish I hadn’t.
I’ll get over it but there it is.
Talk to you later, Jim
 
Be careful what you wish for: last night we had a 2014 Montanet-Thoden (Domaine de la Cadette) Le Galerne Bourgogne Vézelay (white) that was blandly mediocre followed by a 2014 Renaud Boyer Saint-Romain (red) that had enough VA to make the hardiest Birkenstock-wearing home-fermented kombucha blush in bougey embarrassment.
 
originally posted by Florida Jim: Jonathan, Speaking for myself, there comes a time when everything I write about wine I wish I hadn’t. I’ll get over it but there it is.
Click to expand...

Jim, I'm quite curious what you mean with that tantalizing statement if you're inclined to elaborate here or elsewhere.

. . . . . Pete
 
originally posted by Tristan Welles:
the other night with friends:

Marguet's Grande Ruelle '12. This is -- decidedly -- a new wave producer and I am still finding my way around the various cuvées. Barrel-fermented, 100% pinot noir, low or no sulfur. Low or no dosage. Bio. The wine? Vinous, less yeasty, fine acidity. Persistent and palate pleasing. I've tried Marguet's 'Elements' before and thought it too acidic, perhaps needing time. This is the domaine's top tier (I think) and the material seems to be there. Before opening I guessed it would be more of an aperitif -- but actually it is best with food. Friends loved it, and as with any middling-or-better champagne, it simply disappeared. I'd say now, or ten years from now. Some top champagne cuvées from the grower crowd seem to be able to live on, I'm not sure this one will.

Luigi Oddero Barolo '00, normale. Levi informs us this is the lesser of the two Oddero properties. This turned out to be very, very good. Upon opening this wine was a bit cloudy, after a bit in a decanter it was clear, with a light plum color. A wispy scent of mint -- but only at first -- mixed with rose. More sturdy than the color. Overall quite enjoyable. Fine with lamb shanks. Drink now. To invert the deathless Wodehouse quote: If this is Oddero Inferior, what must Oddero Superior taste like?

'05 Suduiraut with the cheese course. Straight forward sauterne. A bit creamy-bodied. Plenty of acidity, plenty of life ahead. Thankfully the fruit is restrained, and not like Guiraud's 'tropical' profile. I'm glad Guiraud is like that, for the right occasion. I just prefer Suduiraut and Climens to stay true.
Click to expand...

It seems that Benoit Marguet has emerged over the last couple years as a grower.darling, and I (too?) am still trying to understand why that’s the case and if I actually like his wines. Seemed like a nice guy (for the 5 minutes I spent talking to him at the Fete in NY).
 
originally posted by Florida Jim:
Jonathan,
Speaking for myself, there comes a time when everything I write about wine I wish I hadn’t.
I’ll get over it but there it is.
Talk to you later, Jim
Click to expand...

It has befallen me that I do things under the influence of wine that I later wish I hadn't. This, however, is a new one on me. In general, though, restraint due to self-awareness is healthy and much lacking on internet posting. I applaud yours even if it costs this board.
 
i recently had a magnum of 2011 thevenet morgon v.v. and it was like drinking a silk hanky that had been lightly dusted with sweet baking spices. really sensuous. if i had more experience with gamay that had 'pinotased" i would be more comfortable saying that this wine had made that transition. it did drink like a lovely, relatively mature, red burgundy.
 
i also recently had a 1987 ridge monte bello. bottom neck fill. 11.7% alcohol. the wine drank like a first or second growth pauillac. the colour was without any signs of bricking--certainly still at the top of its game. it was fantastic.
 
originally posted by Florida Jim:
Jonathan,
Speaking for myself, there comes a time when everything I write about wine I wish I hadn’t.
I’ll get over it but there it is.
Talk to you later, Jim
Click to expand...

Wine is like that, Mr. Philosopher, and this could apply to life as well.
 
originally posted by robert ames:
i recently had a magnum of 2011 thevenet morgon v.v. and it was like drinking a silk hanky that had been lightly dusted with sweet baking spices. really sensuous.
Click to expand...

Nice description!
 
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