Impressions August 2019

[VLM]

Inspired by my fellow disorderlies.

2007 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée - France, Champagne, Champagne Premier Cru (8/9/2019)
Absolutely on fire. This bottle managed to actually get some air which made it even better. I love this wine. (95 points)

2005 Geantet-Pansiot Gevrey-Chambertin 1er Cru Poissenot - France, Burgundy, Côte de Nuits, Gevrey-Chambertin 1er Cru (8/9/2019)
I didn't pay a ton of attention to this bottle and was involved in conversation. I love the sappiness that I attribute to the pinot fin as well as the coolness of the fruit due to the elevation of the site. I have a real soft spot for this wine, though I've had better bottles of the 2005. (92 points)

2005 Domaine Bernard Baudry Chinon La Croix Boissée - France, Loire Valley, Touraine, Chinon (8/9/2019)
Thank you, Jesus! This wine is finally getting there. While the Grézeaux can seem a little overwhelmed by the vintage, the Croix Boissée is not. Everything you want in a Croix Boissée, great fruit, mineral tension, complexity and the tannins are finally starting to calm down. (94 points)

2009 Clos Roche Blanche Touraine Cuvée Cot - France, Loire Valley, Touraine (8/10/2019)
The best bottle of this I've tried as well as the most balanced and delicate. Really coming into an interesting stage where I might attack more bottles than normal. I perfect monument to Catherine, Didier and those great old vines. (97 points)

2010 Georges Descombes Morgon Vieilles Vignes - France, Burgundy, Beaujolais, Morgon (8/10/2019)
Out of magnum. Fresh, silky and delicious. All the structure has resolved and the shape of the wine is exactly what I want from Morgon. Sappy fruit with complicating meadow and floral notes, lots of blues and lilac. I wouldn't cellar these any longer, why miss this? (93 points)

1997 François Pinon Vouvray Moelleux - France, Loire Valley, Touraine, Vouvray (8/10/2019)
I expected a much larger, sweeter wine. Instead, I got something much more fresh, balanced and harmonious. Really perfectly poised and lively. It's an imperfect comparison, but reminds me of the Himmelreich Auslese from Prum. (94 points)

2007 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée - France, Champagne, Champagne Premier Cru (8/10/2019)
Another great bottle. Didn't reach the heights of the last bottle, but didn't get as much air. (94 points)

2005 Domaine du Ch“teau de Chorey (Germain) Beaune 1er Cru Vignes Franches Vieilles Vignes - France, Burgundy, Côte de Beaune, Beaune 1er Cru (8/10/2019)
I meant to grab a different bottle, the Teurons. Showed about the same as last time with early reduction but coming around. Missing tension and got lost on a table of excellent wines. (89 points)

2010 Eric Texier Côtes du Rhône Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône Saint-Julien-en-Saint-Alban (8/11/2019)
I'm with Salil. This is starting to get really delicious, especially if you give it a bit of air. With some food, the structure of the wine is subsumed and the whole is more than the sum of parts. (93 points)

2016 Monteraponi Chianti Classico - Italy, Tuscany, Chianti, Chianti Classico DOCG (8/14/2019)
Consistent with previous bottles. This is our house Chianti for a reason. (91 points)

2015 Hobo Wine Company Zinfandel Branham Vineyard Rockpile - USA, California, Sonoma County, Rockpile (8/14/2019)
This seems to be closing up a bit. I had really lovely bottles earlier in the year and I believe in this wine, just showing a ton of structure right now. Will give it at least a year before I try another bottle. (89 points)

2012 Ceritas Cabernet Sauvignon Peter Martin Ray - USA, California, San Francisco Bay, Santa Cruz Mountains (8/15/2019)
Delicious bottle of cabernet. Some savory notes surrounding a core of black currant and cherry fruit. A bit of brambly woodsiness. Not particularly structured, but not unbalanced. Very easy to drink, lively.. The only issue is the price. (92 points)

2012 Ceritas Pinot Noir Hacienda Secoya Vineyard - USA, California, North Coast, Anderson Valley (8/17/2019)
Ceritas pinot at its best. Lithe and penetrating but with some laid back CA fruit and a gossamer cover of spice propped up by a proper spine. In a perfect spot right now, joyous. I wonder if that is because it's Anderson Valley and not Sonoma Coast? (93 points)

2016 Domaine Guiberteau Saumur Blanc Brézé - France, Loire Valley, Anjou-Saumur, Saumur (8/17/2019)
I don't think I've tried this wine before, so I went ahead and popped one. Dense, tactile and very young. There's a bit of wood, but plenty of structure and acidity to stand up to it. This wine refused to oxidize over about 9 days and the fruit stayed around for most of it. My gut instinct is that this will age really well, if you like the style, which I do. (90 points)

2017 Hofgut Falkenstein Krettnacher Euchariusberg Riesling Kabinett #12 - Germany, Mosel Saar Ruwer (8/20/2019)
Electric. Glimmering diamonds and fairies playing harps. Incipient acids draw another and another sip. I could probably drink my body weight in this wine. (93 points)

2016 Domaine Joël Champet Côte-Rôtie La Viallière - France, Rhône, Northern Rhône, Côte-Rôtie (8/20/2019)
I haven't had a Champet in a while. A savory take on Côte-Rôtie with the fruit pinned down by a meaty, earthy sinew. My guess is that this will wake up one day to be a graceful wine even pretty wine. Uncompromising. (90 points)

2007 Le Piane Boca - Italy, Piedmont, Northern Piedmont, Boca (8/21/2019)
A very good, but not great bottle. We were having a fun night out catching up with an old friend, so I didn't pay that much attention. Reminded me of past bottles, just not as good. (90 points)

2008 Domaine Louis Boillot et Fils Gevrey-Chambertin Les Evocelles - France, Burgundy, Côte de Nuits, Gevrey-Chambertin (8/22/2019)
Still in a really good spot and consistent with prior bottles. If I had one nit to pick, it's that I think the wine could stand to be a bit more generous. There is plenty of fruit to make think that this may have another gear. Even if it doesn't, this is still a damn fine bottle of Brochon Gevrey. It's the continuation of Champeaux across the Brochon border. (91 points)

2017 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #23 - Germany, Mosel Saar Ruwer (8/22/2019)
Others are much better than I am at isolating all the different things going on in these young Falkenstein wines. Bracing and full of white fruits and citrus clutched together with stone. Just great. (93 points)

2016 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #3 - Germany, Mosel Saar Ruwer (8/23/2019)
A different take on the same underlying theme as the 2017. Is it just the extra year, the different fuder, I sure as hell don't know. It takes a minute to shake off some extraneous gaseousness (which experts call "sponti") before clarifying and beguiling. (93 points)

2011 Georges Descombes Morgon Vermont Vieilles Vignes - France, Burgundy, Beaujolais, Morgon (8/24/2019)
My last bottle of this was tight and restrained but not this one. Almost immeasurably deep and the structure seems to have come around. Really a point. I think this may be a one-off from really old (like 120 years old or something) vines. In no danger of falling off a cliff, but so good now it deserves to be drank. (94 points)

2005 Clos Rougeard (Foucault) Saumur Blanc Brézé - France, Loire Valley, Anjou-Saumur, Saumur (8/24/2019)
More harmonized than maybe I expected, but also maybe a bit soft (it is 14 years old from a warm vintage though). Honeycomb, not honey, some floral notes and some deeply pitched yellow and golden fruit. Given past experience this wine could last forever, but it doesn't seem to have the structure of other vintages. I'm probably being too negative about what was actually a really good bottle of wine. Such are the expectations that come with this pedigree. (92 points)

2001 Domaine Charvin Ch“teauneuf-du-Pape - France, Rhône, Southern Rhône, Ch“teauneuf-du-Pape (8/24/2019)
I think I would have maybe preferred this a few years back, but I'm in the minority at the table. The cherry compote with some baking spice and a bit of dried herbs. In essence, classic Charvin either at peak or a smidgen over, depending on who you ask. (92 points)

2009 Eric Rodez Pinot Noir Champagne Grand Cru Les Fournettes - France, Champagne, Champagne Grand Cru (8/24/2019)
You really get the warmth and the pinot noir character here. Buoyantly fruited and ready to go as far as I'm concerned. A very vinous style that works great at the table. I have no idea what kind of bones this will make but I'm probably not the guy to find out. (93 points)

2002 Domaine de Montille Volnay 1er Cru Taillepieds - France, Burgundy, Côte de Beaune, Volnay 1er Cru (8/27/2019)
Really a straight line from the bottle a year ago except, if anything, more aromatic. Red currants and cherries for fruit and then nuance after nuance be it spice, flora or earth. These are really great now, dig in. (94 points)

NV Marie-Noëlle Ledru Champagne Grand Cru Extra Brut - France, Champagne, Champagne Grand Cru (8/27/2019)
A better bottle than the last one, or maybe it just needed another bit of age. An interesting comparison to the regular Brut alongside which was bigger and sturdier. This bottle is less stern and more relaxed than the last one. Better with food than without. (91 points)

2006 Antoniolo Gattinara San Francesco - Italy, Piedmont, Northern Piedmont, Gattinara (8/29/2019)
This bottle was even a bit better than the last one. The fruit was out and just singing. There is something about that floral cherry nebbiolo when it is on song that just tugs at me. Delicious. If you have some, start digging into them. (93 points)

2014 Ceritas Pinot Noir Elliott Vineyard - USA, California, Sonoma County, Sonoma Coast (8/31/2019)
You can taste and feel all the components here, they just aren't working together just yet. My guess is that this will turn out beautifully, just being a bit cautious as I don't actually know. (89 points)

 

[Salil Benegal]

Glad to read that note on the '05 Croix Boissee. I still have a couple in the cellar (as well as the *very* tannic - the last time I had it - Clos Guillot), and keep wondering if it'll come around. I'll give them all a few more years, but that's promising.

Also I should probably try some of the newer Champet wines...

 

[Jayson Cohen]

originally posted by Salil Benegal:
Glad to read that note on the '05 Croix Boissee. I still have a couple in the cellar (as well as the *very* tannic - the last time I had it - Clos Guillot), and keep wondering if it'll come around. I'll give them all a few more years, but that's promising.

I’m still holding on ‘05 Boissee.

 

[Jayson Cohen]

Thanks Nathan. Great notes as usual.

 

[Florida Jim]

originally posted by Jayson Cohen:

originally posted by Salil Benegal:
Glad to read that note on the '05 Croix Boissee. I still have a couple in the cellar (as well as the *very* tannic - the last time I had it - Clos Guillot), and keep wondering if it'll come around. I'll give them all a few more years, but that's promising.

I’m still holding on ‘05 Boissee.

Yep

 

[Oswaldo Costa]

Thanks, very useful.

 

[mark e]

originally posted by VLM:


2016 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #3 - Germany, Mosel Saar Ruwer (8/23/2019)
A different take on the same underlying theme as the 2017. Is it just the extra year, the different fuder, I sure as hell don't know. It takes a minute to shake off some extraneous gaseousness (which experts call "sponti") before clarifying and beguiling. (93 points)

Sponti is not about CO2, rather I will quote from Lars Carlberg's excellent site Mosel Wine (and I hope he [and Peter Liem] consider this fair use):

One hypothesis for this "sulfur smell" comes from an expert taster who says to Brooklynguy: "Do you know about the sulfur smell with Mosel, slate, and native yeasts?" It turns out, that the experienced taster is Peter Liem, who knows German Riesling, especially from the Mosel region. Between 2000 and 2002, he published with Kirk Wille, who works for Loosen Bros. USA, a bi-monthly electronic magazine called Riesling Report. Peter clarifies his point in a reply to Brooklynguy's post:

So as the critic who spawned this whole discussion, I suppose I ought to clarify myself. I didn't say that it was sulfur, I said that it imitated sulfur, because if you've never smelled this particular component before, the smell of sulfur is usually the closest associable thing that you can relate it to. In fact, it is an identifiably and distinctively different smell than either SO2 or H2S—I disagree with brooklynguy that it smells of eggs. It has nothing to do with sulfur, but rather the sponti stink that Lars refers to. It can be accentuated by reduction, but it is not purely a reduction character either. For whatever reason—I'm not a scientist so I can't tell you—it tends to be particularly pronounced in young rieslings from the Mosel-Saar-Ruwer that have been grown on slate and fermented by ambient yeasts. (Best and most consistent examples are JJ Prüm and Nik Weis.) Unfortunately, the vast majority of people, including most wine professionals, mistake this odor for sulfur, but if you take the time to compare the two, it is easily distinguished.

 

[Tristan Welles]

Excellent discussion!

I'm a little sad as I am holding '05 Grézeaux, but a little happy as I now know what sponti is!

 

[VLM]

originally posted by mark e:

originally posted by VLM:


2016 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #3 - Germany, Mosel Saar Ruwer (8/23/2019)
A different take on the same underlying theme as the 2017. Is it just the extra year, the different fuder, I sure as hell don't know. It takes a minute to shake off some extraneous gaseousness (which experts call "sponti") before clarifying and beguiling. (93 points)

Sponti is not about CO2, rather I will quote from Lars Carlberg's excellent site Mosel Wine (and I hope he [and Peter Liem] consider this fair use):

One hypothesis for this "sulfur smell" comes from an expert taster who says to Brooklynguy: "Do you know about the sulfur smell with Mosel, slate, and native yeasts?" It turns out, that the experienced taster is Peter Liem, who knows German Riesling, especially from the Mosel region. Between 2000 and 2002, he published with Kirk Wille, who works for Loosen Bros. USA, a bi-monthly electronic magazine called Riesling Report. Peter clarifies his point in a reply to Brooklynguy's post:

So as the critic who spawned this whole discussion, I suppose I ought to clarify myself. I didn't say that it was sulfur, I said that it imitated sulfur, because if you've never smelled this particular component before, the smell of sulfur is usually the closest associable thing that you can relate it to. In fact, it is an identifiably and distinctively different smell than either SO2 or H2S—I disagree with brooklynguy that it smells of eggs. It has nothing to do with sulfur, but rather the sponti stink that Lars refers to. It can be accentuated by reduction, but it is not purely a reduction character either. For whatever reason—I'm not a scientist so I can't tell you—it tends to be particularly pronounced in young rieslings from the Mosel-Saar-Ruwer that have been grown on slate and fermented by ambient yeasts. (Best and most consistent examples are JJ Prüm and Nik Weis.) Unfortunately, the vast majority of people, including most wine professionals, mistake this odor for sulfur, but if you take the time to compare the two, it is easily distinguished.

To be clear, I used gaseousness because I have no idea what it is. Maybe it's CO2, maybe something else. I've heard it referred to, by Lars, as a sponti stink. Given the producer, that was my operating assumption. BTW, I read the same thing you quoted. Always a pleasure to read Peter.

 

[VLM]

originally posted by Tristan Welles:
Excellent discussion!

I'm a little sad as I am holding '05 Grézeaux, but a little happy as I now know what sponti is!

Others have had different experience with the 2005 Grézeaux (or they are unreliable reporters of their experience) so I'd go ahead and give it a whirl.

BTW, this is the whole discussion:

Loading…

www.larscarlberg.com

 

[Rahsaan]

originally posted by VLM:

2010 Eric Texier Côtes du Rhône Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône Saint-Julien-en-Saint-Alban (8/11/2019)
I'm with Salil. This is starting to get really delicious, especially if you give it a bit of air. With some food, the structure of the wine is subsumed and the whole is more than the sum of parts. (93 points)

So by the logic of extrapolation, the 2010 Brezeme Pergaud should still need a bit more time?

 

[VLM]

I haven't had another bottle since this one from about a year ago:

2010 Eric Texier Côtes du Rhône-Brézème Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône-Brézème (10/15/2018)
Very tight. Has a beautiful frame and nuance, but do not touch again for a good while. Not sure exactly where this will end up, but it feels like an aristocratic wine. (91 points)

 

[Keith Levenberg]

Gassiness (spritzig) in riesling is its own thing, and it's only one thing, CO2.

Peter is a treasure, but I am withholding belief on the existence of any "sponti"-distinct aromas, much less distinct aromas that walk, talk, and quack like sulfur in wines known to use sulfur but which we're expected to believe aren't sulfur, until documented by actual chemists instead of wine nerds.

 

[mark e]

originally posted by VLM:

originally posted by mark e:

originally posted by VLM:


2016 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #3 - Germany, Mosel Saar Ruwer (8/23/2019)
A different take on the same underlying theme as the 2017. Is it just the extra year, the different fuder, I sure as hell don't know. It takes a minute to shake off some extraneous gaseousness (which experts call "sponti") before clarifying and beguiling. (93 points)

Sponti is not about CO2, rather I will quote from Lars Carlberg's excellent site Mosel Wine (and I hope he [and Peter Liem] consider this fair use):

One hypothesis for this "sulfur smell" comes from an expert taster who says to Brooklynguy: "Do you know about the sulfur smell with Mosel, slate, and native yeasts?" It turns out, that the experienced taster is Peter Liem, who knows German Riesling, especially from the Mosel region. Between 2000 and 2002, he published with Kirk Wille, who works for Loosen Bros. USA, a bi-monthly electronic magazine called Riesling Report. Peter clarifies his point in a reply to Brooklynguy's post:

So as the critic who spawned this whole discussion, I suppose I ought to clarify myself. I didn't say that it was sulfur, I said that it imitated sulfur, because if you've never smelled this particular component before, the smell of sulfur is usually the closest associable thing that you can relate it to. In fact, it is an identifiably and distinctively different smell than either SO2 or H2S—I disagree with brooklynguy that it smells of eggs. It has nothing to do with sulfur, but rather the sponti stink that Lars refers to. It can be accentuated by reduction, but it is not purely a reduction character either. For whatever reason—I'm not a scientist so I can't tell you—it tends to be particularly pronounced in young rieslings from the Mosel-Saar-Ruwer that have been grown on slate and fermented by ambient yeasts. (Best and most consistent examples are JJ Prüm and Nik Weis.) Unfortunately, the vast majority of people, including most wine professionals, mistake this odor for sulfur, but if you take the time to compare the two, it is easily distinguished.

To be clear, I used gaseousness because I have no idea what it is. Maybe it's CO2, maybe something else. I've heard it referred to, by Lars, as a sponti stink. Given the producer, that was my operating assumption. BTW, I read the same thing you quoted. Always a pleasure to read Peter.

The only feinherb wines I have now from Falkenstein are 2017 Herrenberg Spätlese #11 so I can't check. I do know CO2 has no smell, though it lifts other components.

 

[MLipton]

originally posted by VLM:

2007 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée - France, Champagne, Champagne Premier Cru (8/9/2019)
Absolutely on fire. This bottle managed to actually get some air which made it even better. I love this wine. (95 points)

I've said this before here, I'm pretty sure, but Vilmart hits our sweet spot for Champagne. We've been drinking more Vilmart than any other producer for a while now (and downed two magnums of the Grand Cellier at the party for our 30th anniversary).

2010 Eric Texier Côtes du Rhône Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône Saint-Julien-en-Saint-Alban (8/11/2019)
I'm with Salil. This is starting to get really delicious, especially if you give it a bit of air. With some food, the structure of the wine is subsumed and the whole is more than the sum of parts. (93 points)

I'm still not sure how long to give this bottling. I've got some '09 in the cellar that I might have to broach soon.

2001 Domaine Charvin Ch“teauneuf-du-Pape - France, Rhône, Southern Rhône, Ch“teauneuf-du-Pape (8/24/2019)
I think I would have maybe preferred this a few years back, but I'm in the minority at the table. The cherry compote with some baking spice and a bit of dried herbs. In essence, classic Charvin either at peak or a smidgen over, depending on who you ask. (92 points)

Oh, you drink Grenache? I'll have to file that away.

Mark Lipton

 

[VLM]

originally posted by MLipton:

originally posted by VLM:

2007 Vilmart & Cie Champagne Premier Cru Coeur de Cuvée - France, Champagne, Champagne Premier Cru (8/9/2019)
Absolutely on fire. This bottle managed to actually get some air which made it even better. I love this wine. (95 points)

I've said this before here, I'm pretty sure, but Vilmart hits our sweet spot for Champagne. We've been drinking more Vilmart than any other producer for a while now (and downed two magnums of the Grand Cellier at the party for our 30th anniversary).

Congratulations!

originally posted by MLipton:

2010 Eric Texier Côtes du Rhône Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône Saint-Julien-en-Saint-Alban (8/11/2019)
I'm with Salil. This is starting to get really delicious, especially if you give it a bit of air. With some food, the structure of the wine is subsumed and the whole is more than the sum of parts. (93 points)

I'm still not sure how long to give this bottling. I've got some '09 in the cellar that I might have to broach soon.

I'd go ahead and do it. The last bottle of 2009 Brézème Pergaud I had was delicious and it generally takes longer. I bet it's great right now.

originally posted by MLipton:

2001 Domaine Charvin Ch“teauneuf-du-Pape - France, Rhône, Southern Rhône, Ch“teauneuf-du-Pape (8/24/2019)
I think I would have maybe preferred this a few years back, but I'm in the minority at the table. The cherry compote with some baking spice and a bit of dried herbs. In essence, classic Charvin either at peak or a smidgen over, depending on who you ask. (92 points)

Oh, you drink Grenache? I'll have to file that away.

Mark Lipton

I do. In fact, I sort of love it, but in a pretty specific idiom. Other than Rayas, my favorites are the Gramenon Mémé and Pascal (when I can find it).

 

[Jayson Cohen]

originally posted by VLM:

originally posted by mark e:

originally posted by VLM:


2016 Hofgut Falkenstein Niedermenniger Herrenberg Riesling Spätlese feinherb #3 - Germany, Mosel Saar Ruwer (8/23/2019)
A different take on the same underlying theme as the 2017. Is it just the extra year, the different fuder, I sure as hell don't know. It takes a minute to shake off some extraneous gaseousness (which experts call "sponti") before clarifying and beguiling. (93 points)

Sponti is not about CO2, rather I will quote from Lars Carlberg's excellent site Mosel Wine (and I hope he [and Peter Liem] consider this fair use):

One hypothesis for this "sulfur smell" comes from an expert taster who says to Brooklynguy: "Do you know about the sulfur smell with Mosel, slate, and native yeasts?" It turns out, that the experienced taster is Peter Liem, who knows German Riesling, especially from the Mosel region. Between 2000 and 2002, he published with Kirk Wille, who works for Loosen Bros. USA, a bi-monthly electronic magazine called Riesling Report. Peter clarifies his point in a reply to Brooklynguy's post:

So as the critic who spawned this whole discussion, I suppose I ought to clarify myself. I didn't say that it was sulfur, I said that it imitated sulfur, because if you've never smelled this particular component before, the smell of sulfur is usually the closest associable thing that you can relate it to. In fact, it is an identifiably and distinctively different smell than either SO2 or H2S—I disagree with brooklynguy that it smells of eggs. It has nothing to do with sulfur, but rather the sponti stink that Lars refers to. It can be accentuated by reduction, but it is not purely a reduction character either. For whatever reason—I'm not a scientist so I can't tell you—it tends to be particularly pronounced in young rieslings from the Mosel-Saar-Ruwer that have been grown on slate and fermented by ambient yeasts. (Best and most consistent examples are JJ Prüm and Nik Weis.) Unfortunately, the vast majority of people, including most wine professionals, mistake this odor for sulfur, but if you take the time to compare the two, it is easily distinguished.

To be clear, I used gaseousness because I have no idea what it is. Maybe it's CO2, maybe something else. I've heard it referred to, by Lars, as a sponti stink. Given the producer, that was my operating assumption. BTW, I read the same thing you quoted. Always a pleasure to read Peter.

Can’t be CO2. No odor. And I’d be very surprised if there is no thiol involved whatsoever but not sure.

 

[Kevin Roberts]

originally posted by Rahsaan:

originally posted by VLM:

2010 Eric Texier Côtes du Rhône Saint-Julien-en-Saint-Alban Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône Saint-Julien-en-Saint-Alban (8/11/2019)
I'm with Salil. This is starting to get really delicious, especially if you give it a bit of air. With some food, the structure of the wine is subsumed and the whole is more than the sum of parts. (93 points)

So by the logic of extrapolation, the 2010 Brezeme Pergaud should still need a bit more time?

I got into my solitary bottle of the 2008 in November (long side note — bought it from chambers street in 2010 shortly after my wife got a tenure track professor position and intended to keep it until she got tenure, and it lingered waiting for the “right occasion”) after conferring with M. Brezeme himself on a brief stop in Iowa on last fall’s LDM roadshow. I got into it shortly afterwards and it showed very nicely.

On an unrelated note I took the Texier St. Julien en St. Alban 2015 out in the market today (selling... though seemingly nobody was interested in buying) and it was lovely. Tasted like the ghost of concentrated raspberries in an ethereal package.

Cheers!

Kevin

 

[Jay Miller]

originally posted by VLM:
I haven't had another bottle since this one from about a year ago:

2010 Eric Texier Côtes du Rhône-Brézème Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône-Brézème (10/15/2018)
Very tight. Has a beautiful frame and nuance, but do not touch again for a good while. Not sure exactly where this will end up, but it feels like an aristocratic wine. (91 points)

So long as we're talking about 2010 Texier anyone tried the Cote Rotie recently? I was, of course, not planning to touch mine for another 6 years.

 

[VLM]

originally posted by Jay Miller:

originally posted by VLM:
I haven't had another bottle since this one from about a year ago:

2010 Eric Texier Côtes du Rhône-Brézème Vieille Serine Domaine de Pergaud - France, Rhône, Northern Rhône, Côtes du Rhône-Brézème (10/15/2018)
Very tight. Has a beautiful frame and nuance, but do not touch again for a good while. Not sure exactly where this will end up, but it feels like an aristocratic wine. (91 points)

So long as we're talking about 2010 Texier anyone tried the Cote Rotie recently? I was, of course, not planning to touch mine for another 6 years.

Haven't touched it yet. Scared. That being said, one of the things I appreciate about Eric's style is that he isn't looking for weight and I think they may be approachable younger.