South Africa vs Bordeaux
Monday 22 Sept 2014
VB London Bridge
This tasting was arranged as 4 pairs of contenders: SA vs Bordeaux. The aim was in no way to pair off the best against the best - rather it was to pit similarly priced (usually around 15-20 GBP a bottle retail) wines against each other. As might be expected. in such a competition the SA wines won. You might argue that VB are not the most unbiased party in such a competition. However, Gerrie is a huge cheerleader for Bordeaux wines so he's perhaps not as biased as you might expect.
1st pair
Bordeaux: Clarendelle 2007, Graves
This is part of the Haut Brion stable so no doubting the quality of the winemaking being applied to it. Medium-intensity aromas of sweet spice, cedar, fresh blackcurrant. Very smooth mouthfeel. The tannins are very fine so it takes a little while to notice that this has quite a serious delayed tannic grip. However, the tannins are not that ripe tasting and the wine is surprisingly light-bodied for a Cabernet-dominated blend.
SA:Meinert DC 2005
Medium intensity aromas of cedar, smoke, mint and (slightly cooked) fruit. The mouthfeel was less smooth than the Clarendelle, with more jagged tannins. However, the wine was more pleasurable to drink. There was more body, and the wine was more approachable. Perhaps the acid was not quite enough to balance the tannin but otherwise very pleasant.
Conclusion: The Bordeaux was more austere and less approachable. It was elegant, with very fine tannin. However, it was hard to drink without food. The SA wine was very approachable by contrast.
2nd pair
Bordeaux: Chateau Haut-Goujon 2008, Lalande de Pomerol
This was pretty low intensity aromas with a mostly primary fruit nose. Little in the way of secondary/tertiary development. Very smooth mouthfeel. Medium body. This was OK, but a little simple. Moderate tannin, relatively high acid, medium(-) body.
SA: Morgenster 2005
Much darker colour than the Haut-Goujon. More intense aromas. Slightly over-ripe/cooked note to the fruit flavours. However, there were more pleasing savoury, vegetal notes on the palate. Well balanced, this was really good.
Conclusion: The French one here was not very good if I'm being honest. The SA wine was excellent.
3rd pair
Bordeaux:Chateau Lagrave Figeac, 2007, St Emilion Grand Cru
Soft red fresh fruit character. This was actually pretty tannic, but hid it well. Elegant. Very pleasant. High acid. Well balanced. A somewhat green aftertaste, but I only picked this up towards the end of the tasting.
SA: De Toren Fusion V, 2010
The "V" refers to the fact that this blend contains all 5 major Bordeaux varietals. Deep colour. Rich aroma - very ripe fruit. Tastes typically warm climate. This was spicy, peppery, well balanced with great length and enjoyable finish. This wine was 15% abv, but I would never have noticed.
Conclusion: This was the first pairing which felt very close in terms of quality. I really liked both of these.
4th pair
Bordeaux: Chateau des Garvieres 2009, Margaux
Again this was somewhat restrained on the nose. Sour acid and savoury notes on the palate. The fruit character is mostly ripe/cooked black fruit. Smooth mouthfeel. The tannins are high, but well hidden and balanced by high acid. Very long. This was very enjoyable - particularly after some time in the glass. It's not that approachable on first pouring though.
SA: Kanonkop Paul Sauer, 2007
Smooth and ripe. Medium(+) body. Quite spicy. Very high tannin, medium(+) acid. Perhaps a bit too much tannin, although with food this would not be a problem.
Conclusion: Both of these were good. The SA wine had more of the classic cigar box flavour than any other wine tasted this evening. The French wine was a bit of a sleeper. It really came alive in the glass. Great length too.
Showing posts with label Vivat Bacchus. Show all posts
Showing posts with label Vivat Bacchus. Show all posts
Wednesday, 24 December 2014
Saturday, 18 October 2014
Monday 10 Sept 2012
1. Professor Black Sauvignon Blanc 2011
Very pale, almost colourless. Restrained nose for a Sauvignon Blanc - some gooseberry, some citrus notes. Quite grassy. However, the wine has an intense palate - probably as a result of being left on the lees. Heavier mouthfeel. Plenty of fruit on the palate. Good length. Perhaps a little hot on the finish but otherwise very good. Powerful, primary character.
2. Chardonnay 2010
Medium gold. Intense nose. Noticeable oak, apple, nuts, cream, vanilla (the usual suspects). Very high acid. Full bodied, with a silky mouthfeel. Palate is quite intense - nuts, cooked apple, candied lemon. This is good, but perhaps would prefer it if it had more noticeable primary fruit character.
3. The First Lady Cabernet Sauvignon 2010
Really juicy blackberry fruit on the nose. Also, spice, liquorice, tobacco. The fruit is less prominent on the palate, but still plenty of liquorice. Sour finish, but otherwise very easy drinking. Simple and nice, not for storage but enjoyable now.
4. Old Bush Vine Pinotage 2010
Jammy red fruit on nose. Very ripe. Banana note on palate - in fact somewhat reminiscent of a barbecued banana . Quite soft and enjoyable, but somewhat sour finish. Probably better with food.
5. Three Cape Ladies 2010
This is the first serious red wine tonight. Red fruit on the nose... also something like beer too. Can a wine be "hoppy"? Ripe fruit - something cooked or concentrated about the flavour on the nose - not really noticeable on the palate. The oak is there but feels restrained, despite having spent almost 2 years in oak! Prominent tannins. This is somewhat austere, but in a good way. A very good wine. Will age.
6. Trilogy 2009
Complex meaty aromas overlaying black fruit. Really refined palate. Silky mouthfeel. Great fruit intensity. Meaty and savoury on the finish. This is really very good. Power, balance and complexity. Should age well too.
7. Cabernet Franc 2009
Ripe black fruit and tobacco on the nose. Silky and high acid on the palate - the tannins, whilst present, feel well camouflaged. A little restrained at first, this opened up nicely in the glass. Probably needs a little time to really hit its stride - promises great things. However, it's very nice now as well.
1. Professor Black Sauvignon Blanc 2011
Very pale, almost colourless. Restrained nose for a Sauvignon Blanc - some gooseberry, some citrus notes. Quite grassy. However, the wine has an intense palate - probably as a result of being left on the lees. Heavier mouthfeel. Plenty of fruit on the palate. Good length. Perhaps a little hot on the finish but otherwise very good. Powerful, primary character.
2. Chardonnay 2010
Medium gold. Intense nose. Noticeable oak, apple, nuts, cream, vanilla (the usual suspects). Very high acid. Full bodied, with a silky mouthfeel. Palate is quite intense - nuts, cooked apple, candied lemon. This is good, but perhaps would prefer it if it had more noticeable primary fruit character.
3. The First Lady Cabernet Sauvignon 2010
Really juicy blackberry fruit on the nose. Also, spice, liquorice, tobacco. The fruit is less prominent on the palate, but still plenty of liquorice. Sour finish, but otherwise very easy drinking. Simple and nice, not for storage but enjoyable now.
4. Old Bush Vine Pinotage 2010
Jammy red fruit on nose. Very ripe. Banana note on palate - in fact somewhat reminiscent of a barbecued banana . Quite soft and enjoyable, but somewhat sour finish. Probably better with food.
5. Three Cape Ladies 2010
This is the first serious red wine tonight. Red fruit on the nose... also something like beer too. Can a wine be "hoppy"? Ripe fruit - something cooked or concentrated about the flavour on the nose - not really noticeable on the palate. The oak is there but feels restrained, despite having spent almost 2 years in oak! Prominent tannins. This is somewhat austere, but in a good way. A very good wine. Will age.
6. Trilogy 2009
Complex meaty aromas overlaying black fruit. Really refined palate. Silky mouthfeel. Great fruit intensity. Meaty and savoury on the finish. This is really very good. Power, balance and complexity. Should age well too.
7. Cabernet Franc 2009
Ripe black fruit and tobacco on the nose. Silky and high acid on the palate - the tannins, whilst present, feel well camouflaged. A little restrained at first, this opened up nicely in the glass. Probably needs a little time to really hit its stride - promises great things. However, it's very nice now as well.
Wednesday, 19 December 2012
Boekenhoutskloof Tasting
Vivat Bacchus
26 November 2012
1. Semillon 2009
This is old-vine semillon (some vines dating back to the 40s). Smoky and waxy nose. High acid, round and mouthfilling. This has a slight banana aftertaste, but not in the typical rubber/banana SA cliche way, but in a ripe fruit kind of way. This is delicious, long and will age well.
2. Cabernet Sauvignon 2001
This has a noticeable oxidative character. Partly from the bottle age, also presumably from the 27 months in new oak that the Cab Sauv gets. A rich nose: wood, spice and nuts overlaying the black fruit foundation. Some cigar box too. This is developing complexity but still has a juicy, refreshing and smooth feel on the palate so presumably has scope to improve even further. Very good stuff.
3. Cabernet Sauvignon 2006
This has a more austere nose than the 2001. Again, it has the oxidative character. More medium-bodied and thinner feel on the tongue. Still lots of fruit-flavour intensity. Tannins felt more prominent. Good length. Not the best of the wines tonight, but in a typical line-up would still be very impressive.
4. Cabernet Sauvignon 2009
Noticeable oak, smoky, dark fruits. So smooth and ripe on the palate. Juicy and refreshing finish. Lots of power. High tannin, but not dominant (only really stands out when the wine is swirled round the front of the gums). Ridiculous length. This is very nice now, but should be seriously excellent in a few years.
5. Syrah 2004
Unlike the Cab Sauv, the Syrah apparently sees no new oak. Ripe black fruit and pepper on the nose. Definitely some oxidative character. Slight rancio aromas - cooked meat, savoury finish. Great length. Oh, how I wish I'd loaded up on this when I was a student and it was cheap.
6. Syrah 2006
Sour and juicy character. Like the 2006 Cab Sauv, this is a more austere wine - apparently a more difficult vintage.
7. Syrah 2009
So fruity and powerful. Ripe black fruit and pepper. Serious ripeness evident on the palate too. Seriously intense and powerful. This is really impressive.
8. Semillon Noble Late Harvest 2004
Amber colour. Fresh apricot and orange on the nose. High acid - not at all cloying. This is very good. It still has lots of flavour intensity. A white pepper finish. Will age very well... sadly there's no more available!
Random trivia:
- The wine labels are hand-torn and applied by hand.
- The same winery also produces the Porcupine Ridge, Wolf Trap and Chocolate Block ranges. The Chocolate Block is also superb.
26 November 2012
1. Semillon 2009
This is old-vine semillon (some vines dating back to the 40s). Smoky and waxy nose. High acid, round and mouthfilling. This has a slight banana aftertaste, but not in the typical rubber/banana SA cliche way, but in a ripe fruit kind of way. This is delicious, long and will age well.
2. Cabernet Sauvignon 2001
This has a noticeable oxidative character. Partly from the bottle age, also presumably from the 27 months in new oak that the Cab Sauv gets. A rich nose: wood, spice and nuts overlaying the black fruit foundation. Some cigar box too. This is developing complexity but still has a juicy, refreshing and smooth feel on the palate so presumably has scope to improve even further. Very good stuff.
3. Cabernet Sauvignon 2006
This has a more austere nose than the 2001. Again, it has the oxidative character. More medium-bodied and thinner feel on the tongue. Still lots of fruit-flavour intensity. Tannins felt more prominent. Good length. Not the best of the wines tonight, but in a typical line-up would still be very impressive.
4. Cabernet Sauvignon 2009
Noticeable oak, smoky, dark fruits. So smooth and ripe on the palate. Juicy and refreshing finish. Lots of power. High tannin, but not dominant (only really stands out when the wine is swirled round the front of the gums). Ridiculous length. This is very nice now, but should be seriously excellent in a few years.
5. Syrah 2004
Unlike the Cab Sauv, the Syrah apparently sees no new oak. Ripe black fruit and pepper on the nose. Definitely some oxidative character. Slight rancio aromas - cooked meat, savoury finish. Great length. Oh, how I wish I'd loaded up on this when I was a student and it was cheap.
6. Syrah 2006
Sour and juicy character. Like the 2006 Cab Sauv, this is a more austere wine - apparently a more difficult vintage.
7. Syrah 2009
So fruity and powerful. Ripe black fruit and pepper. Serious ripeness evident on the palate too. Seriously intense and powerful. This is really impressive.
8. Semillon Noble Late Harvest 2004
Amber colour. Fresh apricot and orange on the nose. High acid - not at all cloying. This is very good. It still has lots of flavour intensity. A white pepper finish. Will age very well... sadly there's no more available!
Random trivia:
- The wine labels are hand-torn and applied by hand.
- The same winery also produces the Porcupine Ridge, Wolf Trap and Chocolate Block ranges. The Chocolate Block is also superb.
Sunday, 29 July 2012
A Taste of Greece
Vivat Bacchus, 23 July 2012
1. Domaine Gerovassiliou, Malagousia 2011 (Epanomi) Nice - crisp and clean. Mostly stainless steel, although 10% new oak (which I wouldn't have noticed without being told - subtly done). Stone fruit and crisp, refreshing acid.
2. Gaia, "Wild Ferment", Assyrtiko, 2011 (Santorini) I love Assyrtiko from Santorini and this is an excellent example so I very much enjoyed this. I also learnt some good trivia:
- Assyrtiko originally came from Assyria
- Santorini vineyards are some of the oldest in the world. They are phylloxera-free and the vines are not ripped up and replanted. Rather they just take cuttings and replant in the same vineyard.
- No real rain in the vineyards during the growing season. However, there is no irrigation either. All the water during the growing season comes from sea mists depositing moisture on the vines.
This wine had so much volcanic minerality it had a smoky character. An excellent expression of the volcanic terroir of the island. Full flavoured, complex, well balanced. Salty, umami aftertaste. This has seen oak, as well as barrels made from another type of wood (the details of which I now forget).
3. Estate Biblia Chora, "Ovilos" 2010 (Kavala) This was 50% Semillon, 50% Assyrtiko. The wine was aged on its lees so has a little of the yeasty, creamy mouthfeel (cheesy leesy) this can sometimes impart. Slight spice, full bodied, complex. Floral finish. Very elegant, but also powerful. Very good.
4. Gaia, "Notios" Agiorgitiko 2011 (Peloponnese) This wine is from Nemea. It's a light, fruity, juicy and refreshing wine. Not really my style of red wine, but a good example of the type, and actually quite a pleasant style to drink on such a warm day. This has an oak spice finish, but is not oaky in character. Mostly red fruit on the palate.
5. Domaine Gerovassiliou, "Avaton", 2006 (Epanomi) This is quite a rustic wine. More black fruit in character than the previous wine. Also something animal (maybe brett?) Herby, soft tannin. Interesting. This would be great if cheap - no idea of the retail cost.
6. Alpha Estate, Old Vine Xinomavro 2008 (Amyndeo) This has spent 1 year in French oak. Quite red fruit in character - sour cherries in particular. This is very juicy and surprisingly refreshing given that it has plenty of dusty tannin. Definitely a food wine. This, combined with the pale colour, makes me think of an Italian red, perhaps a cross between barolo and lagrein. Apparently, this region is "cool climate", which sounds a little unlikely in Greece.
7. Gaia Estate, Agiorgitiko 2006 (Nemea) This is far more serious than the previous Agiorgitiko - hard to imagine that they are the same producer from the same region and grape. Apparently, this comes from mountain vineyards and this is what gives rise to the difference. The fruit flavour is still more towards the red end of the spectrum. This is juicy but complex. Lots of pepper, wood, savoury spice.. High and dusty tannin. Complex and intense. It's well balanced now but would be improved by pairing with meat or by age (very youthful now despite having 6 years). This will age well - excellent and delicious stuff!
1. Domaine Gerovassiliou, Malagousia 2011 (Epanomi) Nice - crisp and clean. Mostly stainless steel, although 10% new oak (which I wouldn't have noticed without being told - subtly done). Stone fruit and crisp, refreshing acid.
2. Gaia, "Wild Ferment", Assyrtiko, 2011 (Santorini) I love Assyrtiko from Santorini and this is an excellent example so I very much enjoyed this. I also learnt some good trivia:
- Assyrtiko originally came from Assyria
- Santorini vineyards are some of the oldest in the world. They are phylloxera-free and the vines are not ripped up and replanted. Rather they just take cuttings and replant in the same vineyard.
- No real rain in the vineyards during the growing season. However, there is no irrigation either. All the water during the growing season comes from sea mists depositing moisture on the vines.
This wine had so much volcanic minerality it had a smoky character. An excellent expression of the volcanic terroir of the island. Full flavoured, complex, well balanced. Salty, umami aftertaste. This has seen oak, as well as barrels made from another type of wood (the details of which I now forget).
3. Estate Biblia Chora, "Ovilos" 2010 (Kavala) This was 50% Semillon, 50% Assyrtiko. The wine was aged on its lees so has a little of the yeasty, creamy mouthfeel (cheesy leesy) this can sometimes impart. Slight spice, full bodied, complex. Floral finish. Very elegant, but also powerful. Very good.
4. Gaia, "Notios" Agiorgitiko 2011 (Peloponnese) This wine is from Nemea. It's a light, fruity, juicy and refreshing wine. Not really my style of red wine, but a good example of the type, and actually quite a pleasant style to drink on such a warm day. This has an oak spice finish, but is not oaky in character. Mostly red fruit on the palate.
5. Domaine Gerovassiliou, "Avaton", 2006 (Epanomi) This is quite a rustic wine. More black fruit in character than the previous wine. Also something animal (maybe brett?) Herby, soft tannin. Interesting. This would be great if cheap - no idea of the retail cost.
6. Alpha Estate, Old Vine Xinomavro 2008 (Amyndeo) This has spent 1 year in French oak. Quite red fruit in character - sour cherries in particular. This is very juicy and surprisingly refreshing given that it has plenty of dusty tannin. Definitely a food wine. This, combined with the pale colour, makes me think of an Italian red, perhaps a cross between barolo and lagrein. Apparently, this region is "cool climate", which sounds a little unlikely in Greece.
7. Gaia Estate, Agiorgitiko 2006 (Nemea) This is far more serious than the previous Agiorgitiko - hard to imagine that they are the same producer from the same region and grape. Apparently, this comes from mountain vineyards and this is what gives rise to the difference. The fruit flavour is still more towards the red end of the spectrum. This is juicy but complex. Lots of pepper, wood, savoury spice.. High and dusty tannin. Complex and intense. It's well balanced now but would be improved by pairing with meat or by age (very youthful now despite having 6 years). This will age well - excellent and delicious stuff!
Tuesday, 29 May 2012
Mas de Daumas Gassac
Monday 19 March
An interesting tasting. The 09 was very pleasant but it felt worryingly as if it had been "modernified". My worry is that this will end up losing the character and idiosyncratic ageing profile from vintages a few years ago. Let's hope not!
1. Rose Frizant
This is a sparkly rose made from Cabernet Sauvignon - and surprised me by being quite nice despite that! Lots of cherry and strawberry. Fine mousse and good acid. A little syrupy perhaps on the finish. Not made from methode Champenois. All things considered, this was pretty good. Not the type of wine I'm likely to buy though.
2. Reserve de Gassac Blanc 2010
90% Viognier, 10% Marsanne
I don't think I would have guessed viognier; however, it seems very believable after I've been told. Floral and with the fruit spectrum closer to stone fruit than anything else. Full bodied, low acid, medium length. Not bad, but not amazing.
3. Mas de Daumas Gassac Blacn 2010
A mix of Viognier, Chardonnay and Chenin Blanc. I didn't note the percentages.
A huge step up from wine #2. Concentrated, ripe fruit. This almost feels sweet it's so rich and full bodied. Lots of spice. No oak. Very, very good and will age well for many years.
4. Mas de Daumas Gassac Rouge 2009
Very high, very fine tannin. Herbal overtones on the nose. Otherwise, typical young red wine smell. On the palate it is well balanced. Plenty of fruit, with some liquorice. Intense, long but still mostly primary character. Very good. Would expect it to improve. Although it tastes like it's been aimed more at the younger drinking style. This is not how I remember young Daumas Gassac from many years ago. Could this just be vintage variation, or has the winemaking style changed to produce a younger drinking wine..?
5. Mas de Daumas Gassac Rouge 1995
This smells completely unrecognisable as the same wine. It's very hard to believe that the previous wine will age into this. This smells like a mature Bordeaux. Lots of tertiary flavours. Very acidic. Still plenty of tannin. Lots of flavour concentration. Perfect now. yum yum!
An interesting tasting. The 09 was very pleasant but it felt worryingly as if it had been "modernified". My worry is that this will end up losing the character and idiosyncratic ageing profile from vintages a few years ago. Let's hope not!
1. Rose Frizant
This is a sparkly rose made from Cabernet Sauvignon - and surprised me by being quite nice despite that! Lots of cherry and strawberry. Fine mousse and good acid. A little syrupy perhaps on the finish. Not made from methode Champenois. All things considered, this was pretty good. Not the type of wine I'm likely to buy though.
2. Reserve de Gassac Blanc 2010
90% Viognier, 10% Marsanne
I don't think I would have guessed viognier; however, it seems very believable after I've been told. Floral and with the fruit spectrum closer to stone fruit than anything else. Full bodied, low acid, medium length. Not bad, but not amazing.
3. Mas de Daumas Gassac Blacn 2010
A mix of Viognier, Chardonnay and Chenin Blanc. I didn't note the percentages.
A huge step up from wine #2. Concentrated, ripe fruit. This almost feels sweet it's so rich and full bodied. Lots of spice. No oak. Very, very good and will age well for many years.
4. Mas de Daumas Gassac Rouge 2009
Very high, very fine tannin. Herbal overtones on the nose. Otherwise, typical young red wine smell. On the palate it is well balanced. Plenty of fruit, with some liquorice. Intense, long but still mostly primary character. Very good. Would expect it to improve. Although it tastes like it's been aimed more at the younger drinking style. This is not how I remember young Daumas Gassac from many years ago. Could this just be vintage variation, or has the winemaking style changed to produce a younger drinking wine..?
5. Mas de Daumas Gassac Rouge 1995
This smells completely unrecognisable as the same wine. It's very hard to believe that the previous wine will age into this. This smells like a mature Bordeaux. Lots of tertiary flavours. Very acidic. Still plenty of tannin. Lots of flavour concentration. Perfect now. yum yum!
Thursday, 24 May 2012
French Harvest Report
Monday 19 Sept 2010
A truly excellent tasting. The format was to compare the same wine from two very close vintages. The vintage variation was fascinating. All the wines made for excellent comparisons. So much so that I'll even overlook the fact that 25% of this tasting was Beaujolais!
1st pair. Chignin Jacquere Gilles Berlioz, Savoie
2009 vs 2010
This was an entirely new area and grape variety to me. Apparently, Savoie is close to Switzerland. The grape variety is Jacquere and is pretty much confined to the region. This was pretty good.
2010 was floral, zesty apple. High acid, crisp and refreshing. Good minerality. Slightly odd finish. The producer prefers this vintage. I preferred the 2009. The 2009 was a darker colour than the 2010. A more noticeable bready character (was this age, or just vintage variation?). Fuller body and more pleasant for drinking now.
2nd pair. Leon Boesch, "Luss" Riesling, Alsace
2008 vs 2009
This is a riesling which has undergone mallolactic fermentation... pretty unusual stuff! Both wines are pretty good. The 2008 was extremely acidic and floral. More of a food wine than the 2009. The 2009 was hotter and riper with more residual sugar. I preferred the more austere 2008.
3rd pair. Daniel Bouland, Chiroubles, Beaujolais
2009 vs 2010
I'm not a fan of Beaujolais so my opinions here will be somewhat biased. The 2010 was pretty rubbish. (ie Watery, fairly typical Beaujolais.) The 2009 definitely surprised to the upside. Deep colour, brambly and earthy.
4th pair. Domaine de Ferrand, Chateauneuf du Pape
2006 vs 2008
2008 was a rainy vintage which might have contributed to this wine having a restrained nose. It pales in comparison with the 2006 which was, quite frankly, fantastic. The 2006 was deep coloured, ripe, rich and full bodied. Made from 95% old-vine grenache this was powerful and elegant. Yum yum!
A truly excellent tasting. The format was to compare the same wine from two very close vintages. The vintage variation was fascinating. All the wines made for excellent comparisons. So much so that I'll even overlook the fact that 25% of this tasting was Beaujolais!
1st pair. Chignin Jacquere Gilles Berlioz, Savoie
2009 vs 2010
This was an entirely new area and grape variety to me. Apparently, Savoie is close to Switzerland. The grape variety is Jacquere and is pretty much confined to the region. This was pretty good.
2010 was floral, zesty apple. High acid, crisp and refreshing. Good minerality. Slightly odd finish. The producer prefers this vintage. I preferred the 2009. The 2009 was a darker colour than the 2010. A more noticeable bready character (was this age, or just vintage variation?). Fuller body and more pleasant for drinking now.
2nd pair. Leon Boesch, "Luss" Riesling, Alsace
2008 vs 2009
This is a riesling which has undergone mallolactic fermentation... pretty unusual stuff! Both wines are pretty good. The 2008 was extremely acidic and floral. More of a food wine than the 2009. The 2009 was hotter and riper with more residual sugar. I preferred the more austere 2008.
3rd pair. Daniel Bouland, Chiroubles, Beaujolais
2009 vs 2010
I'm not a fan of Beaujolais so my opinions here will be somewhat biased. The 2010 was pretty rubbish. (ie Watery, fairly typical Beaujolais.) The 2009 definitely surprised to the upside. Deep colour, brambly and earthy.
4th pair. Domaine de Ferrand, Chateauneuf du Pape
2006 vs 2008
2008 was a rainy vintage which might have contributed to this wine having a restrained nose. It pales in comparison with the 2006 which was, quite frankly, fantastic. The 2006 was deep coloured, ripe, rich and full bodied. Made from 95% old-vine grenache this was powerful and elegant. Yum yum!
Sunday, 12 December 2010
Tim Wildman Spain & Portugal Tasting
Wine Wisdom Class 7
Vivat Bacchus
Italy
1. Manzanilla "Las Medallas" Herederos de Argueso
DO - Manzanilla Sanlucar de Barrameda, Andalucia
Yummy, salty and nutty.
2. Bodegas Ametzoi, Pais Vasco, Txacoli di Getaria 2009
Basque Country
Very pale. Floral and apple nose. Some petillance on the palate. Refreshing, acidic. Good length. Good and simple. Easy to drink but a little overpriced at £12ish.
3. Martin Codax, Albarino 2008
DO - Rias Baixas, Galicia
Very floral with crisp, refreshing acidity. Perfect with seafood.
4. Bodegas Urbina, Rioja Crianza 2004
Ripe red fruit. Noticeable oak and tobacco on nose. Smooth mouthfeel - apart from oaky, textured finish. Good acid.
5. Mencia "Petalos" 2008
Bierzo, Castilla y Leon
Floral, aromatic and perfumed. Lots of red fruit and more complex flavours - like a meaty stew. Good length, dusty texture. Very good.
6. Warres "Otima" 10-year old tawny port
Douro Valley, Portugal
Nuts, almonds, marzipan, red fruit. Sweet. Served chilled.
Vivat Bacchus
Italy
1. Manzanilla "Las Medallas" Herederos de Argueso
DO - Manzanilla Sanlucar de Barrameda, Andalucia
Yummy, salty and nutty.
2. Bodegas Ametzoi, Pais Vasco, Txacoli di Getaria 2009
Basque Country
Very pale. Floral and apple nose. Some petillance on the palate. Refreshing, acidic. Good length. Good and simple. Easy to drink but a little overpriced at £12ish.
3. Martin Codax, Albarino 2008
DO - Rias Baixas, Galicia
Very floral with crisp, refreshing acidity. Perfect with seafood.
4. Bodegas Urbina, Rioja Crianza 2004
Ripe red fruit. Noticeable oak and tobacco on nose. Smooth mouthfeel - apart from oaky, textured finish. Good acid.
5. Mencia "Petalos" 2008
Bierzo, Castilla y Leon
Floral, aromatic and perfumed. Lots of red fruit and more complex flavours - like a meaty stew. Good length, dusty texture. Very good.
6. Warres "Otima" 10-year old tawny port
Douro Valley, Portugal
Nuts, almonds, marzipan, red fruit. Sweet. Served chilled.
Tim Wildman Italy Tasting
Wine Wisdom Class 5
Vivat Bacchus
Italy
Map
1. Pecorino "La Merlettaie", 2008, Ciu Ciu, Marche, Italy
Pecorino grape.
Stone fruits and floral notes. High acid, medium body. High intensity fruit on palate.
Trivia note: Harvey Nichols replaced their Pinot Grigio with this and a falanghina. "Pinot Grigio is textured, alcoholic water."
2. Soave Superiore 2008, Temellini, Veneto
Garganega grape
Rich, nutty. Aged on lees with plenty of battonage.
3. Rosso di Montepulciano 2006, Vittorio Innocente, Tuscany
Grapes: Sangiovese (called "prugnolo genile" in that region), Canaiolo Nero, Mammolo
Pale. Red fruit character. This wine was served slightly chilled. Medium-high tannin, high acid. A little short but otherwise good. Herbal, delicate. Good and enjoyable but nothing serious.
4. Primitivo "Gioia del Colle" 2005, Fatalone, Puglia
Primitivo grape
Rustic, black fruit on nose. Smoky. Juicy red fruit and tomato on palate. Medium tannin. Good length. Well balanced. High alcohol (15%) but don't feel the tannin. Excellent.
5. Barolo Classico Riserva 2001, Giacomo Borgogno, Piedmont
Nebbiolo grape
Pale. Tar and roses - the classic barolo combination. Delicate spice. Asian spice and balsamic. Delicate flavour but plenty of tannin. Well balanced.
6. Moscato d'Asti "Lumine" 2009, Ca' d' Gal, Piedmont
Moscato Bianco grape
5% abv. Similar sugar to a sauternes. Very floral and grapey. Good acid. A bit short but not cloying. Good.
Vivat Bacchus
Italy
Map
1. Pecorino "La Merlettaie", 2008, Ciu Ciu, Marche, Italy
Pecorino grape.
Stone fruits and floral notes. High acid, medium body. High intensity fruit on palate.
Trivia note: Harvey Nichols replaced their Pinot Grigio with this and a falanghina. "Pinot Grigio is textured, alcoholic water."
2. Soave Superiore 2008, Temellini, Veneto
Garganega grape
Rich, nutty. Aged on lees with plenty of battonage.
3. Rosso di Montepulciano 2006, Vittorio Innocente, Tuscany
Grapes: Sangiovese (called "prugnolo genile" in that region), Canaiolo Nero, Mammolo
Pale. Red fruit character. This wine was served slightly chilled. Medium-high tannin, high acid. A little short but otherwise good. Herbal, delicate. Good and enjoyable but nothing serious.
4. Primitivo "Gioia del Colle" 2005, Fatalone, Puglia
Primitivo grape
Rustic, black fruit on nose. Smoky. Juicy red fruit and tomato on palate. Medium tannin. Good length. Well balanced. High alcohol (15%) but don't feel the tannin. Excellent.
5. Barolo Classico Riserva 2001, Giacomo Borgogno, Piedmont
Nebbiolo grape
Pale. Tar and roses - the classic barolo combination. Delicate spice. Asian spice and balsamic. Delicate flavour but plenty of tannin. Well balanced.
6. Moscato d'Asti "Lumine" 2009, Ca' d' Gal, Piedmont
Moscato Bianco grape
5% abv. Similar sugar to a sauternes. Very floral and grapey. Good acid. A bit short but not cloying. Good.
Vergelegen
Vergelegen Tasting
10 May 2010
Vivat Bacchus
1. Sauvignon Blanc 2009
Grassy, crisp and acidic. Intense green fruit. Good length. Well balanced. 7% Semillon and left on lees to give texture.
2. Vergelegen White 2008
Oaked - not integrated yet. Very ripe fruit. Intense flavour of apricots on the palate. Quite short - can just feel the oak tannin. Plenty of fruit so may get better with age but not that enjoyable now.
3. Chardonnay 2009
Quite pale with appropriate oak (40% fermented in new oak). Surprisingly high acid which gives a very acidic finish. Primary fruit character. Refreshing. When the wine warms up the oak is more prominent. Good stuff though.
4. Chardonnay Reserve 2007
Medium intensity apricot and vegetal nose. Also tinned pineapple. Nicely oaked. Elegant with good mouthfeel. Medium-high acid, good length and plenty of texture. Well balanced to the end. Fantastic.
5. Merlot 2006
Slightly thin and bitter with green tannins. OK but not great. Quite rough mouthfeel. Would probably benefit from food.
6. Cabernet Sauvignon 2005
10% Merlot, 5% Cabernet Franc
Ripe fruit aroma. Fine pixellated tannins. Plenty of ripe fruit. Some tobacco. Great length. Some savoury spice. Well balanced with a pleasant finish.
7. Cabernet-Merlot 2007
More austere than previous wine. Tannin feels rougher and some astingency on the palate. Needs food or time. Well structured but not as good as number 6.
8. Vergelegen Red 2003
Elegant. Pencil shavings, tobacco and soft tannin. Plenty of fruit on palate. Quite high but fine tannin. Very good. Great length and well balanced. This was the best wine of the night, but number 6 was pretty close.
10 May 2010
Vivat Bacchus
1. Sauvignon Blanc 2009
Grassy, crisp and acidic. Intense green fruit. Good length. Well balanced. 7% Semillon and left on lees to give texture.
2. Vergelegen White 2008
Oaked - not integrated yet. Very ripe fruit. Intense flavour of apricots on the palate. Quite short - can just feel the oak tannin. Plenty of fruit so may get better with age but not that enjoyable now.
3. Chardonnay 2009
Quite pale with appropriate oak (40% fermented in new oak). Surprisingly high acid which gives a very acidic finish. Primary fruit character. Refreshing. When the wine warms up the oak is more prominent. Good stuff though.
4. Chardonnay Reserve 2007
Medium intensity apricot and vegetal nose. Also tinned pineapple. Nicely oaked. Elegant with good mouthfeel. Medium-high acid, good length and plenty of texture. Well balanced to the end. Fantastic.
5. Merlot 2006
Slightly thin and bitter with green tannins. OK but not great. Quite rough mouthfeel. Would probably benefit from food.
6. Cabernet Sauvignon 2005
10% Merlot, 5% Cabernet Franc
Ripe fruit aroma. Fine pixellated tannins. Plenty of ripe fruit. Some tobacco. Great length. Some savoury spice. Well balanced with a pleasant finish.
7. Cabernet-Merlot 2007
More austere than previous wine. Tannin feels rougher and some astingency on the palate. Needs food or time. Well structured but not as good as number 6.
8. Vergelegen Red 2003
Elegant. Pencil shavings, tobacco and soft tannin. Plenty of fruit on palate. Quite high but fine tannin. Very good. Great length and well balanced. This was the best wine of the night, but number 6 was pretty close.
Vivat Bacchus Alphabet of Wine "A"
The first of Laura Ward's "alphabet of wine" tastings at Vivat Bacchus.
16 August 2010
Vivat Bacchus
1. Domaine Perraud, Aligote 2008
Burgundy
Floral and ripe-tasting citrus notes. A little thin. High acid (lime). Medium alcohol. Not great.
2. Martin Codax, Albarino 2008
Rias Baixas
Zingy with sharp, refreshing acid. Typical albarino.
3. Regvenga de Melgaco, Alvarinho
Portugal
Rounder, less noticeable acid than its twin wine number 2.
4. Gaia, "Wild Ferment" Assyrtiko 2009
Santorini, Greece
Smoky aroma - probably from the volcanic soil. Lots of minerality on the palate. Fermented on its lees. Good length. I love assyrtiko.
5. Vesevo, Aglianico 2008
Beneventano, Italy
Very poor in comparison with number 6. Far less complex.
6. Vesevo, Taurasi 2003
Avellino
Smells amazing. Meaty, savoury on palate. Sandpaper tannins on the tongue. Complex. Excellent.
16 August 2010
Vivat Bacchus
1. Domaine Perraud, Aligote 2008
Burgundy
Floral and ripe-tasting citrus notes. A little thin. High acid (lime). Medium alcohol. Not great.
2. Martin Codax, Albarino 2008
Rias Baixas
Zingy with sharp, refreshing acid. Typical albarino.
3. Regvenga de Melgaco, Alvarinho
Portugal
Rounder, less noticeable acid than its twin wine number 2.
4. Gaia, "Wild Ferment" Assyrtiko 2009
Santorini, Greece
Smoky aroma - probably from the volcanic soil. Lots of minerality on the palate. Fermented on its lees. Good length. I love assyrtiko.
5. Vesevo, Aglianico 2008
Beneventano, Italy
Very poor in comparison with number 6. Far less complex.
6. Vesevo, Taurasi 2003
Avellino
Smells amazing. Meaty, savoury on palate. Sandpaper tannins on the tongue. Complex. Excellent.
Sunday, 18 July 2010
Italian Wine and Cheese Tasting
This was one of the wine and cheese tastings at VB. I just made notes on the wines.
1. Pra, Soave Classico, 2008 (Veneto)
Crisp, fruity (stone fruit). Good wine but a bit thin to stand up to the very creamy cheese it was paired with.
2. Ciu' Ciu' Pecorino 2008, "Le Merlettaie" (Marche)
Good balance and length. Fruity, exuberant nose. Excellent. Paired with a pecorino fresco cheese.
3. Ascheri, Dolcetto d'Alba, "Vigna Nirane" (Piedmont)
Medium-high intensity cherry on the nose. Very acidic. Very Italian. Good length. Maybe seen some carbonic maceration. A good pairing with the insane red wine-washed cheese.
4. Villa Tonino, Nero d'Avola "Baglio Curatolo" (Sicily)
Black fruit, Intense flavour. A little 1-dimensional but should develop more complexity over time. Good, but a little short. Paired with Parmiggiano (a famously hard cheese to pair with wine) and it stood up to it.
5. G D Vajra, Moscato d'Asti 2009 (Piedmont)
Gently sparkling with residual sugar. Works very well with cheese. A much-maligned type of sparkling wine, this definitely has its place in situations such as this.
1. Pra, Soave Classico, 2008 (Veneto)
Crisp, fruity (stone fruit). Good wine but a bit thin to stand up to the very creamy cheese it was paired with.
2. Ciu' Ciu' Pecorino 2008, "Le Merlettaie" (Marche)
Good balance and length. Fruity, exuberant nose. Excellent. Paired with a pecorino fresco cheese.
3. Ascheri, Dolcetto d'Alba, "Vigna Nirane" (Piedmont)
Medium-high intensity cherry on the nose. Very acidic. Very Italian. Good length. Maybe seen some carbonic maceration. A good pairing with the insane red wine-washed cheese.
4. Villa Tonino, Nero d'Avola "Baglio Curatolo" (Sicily)
Black fruit, Intense flavour. A little 1-dimensional but should develop more complexity over time. Good, but a little short. Paired with Parmiggiano (a famously hard cheese to pair with wine) and it stood up to it.
5. G D Vajra, Moscato d'Asti 2009 (Piedmont)
Gently sparkling with residual sugar. Works very well with cheese. A much-maligned type of sparkling wine, this definitely has its place in situations such as this.
Friday, 4 June 2010
Tim Wildman Australia Tasting
1. Knappstein Riesling 2008
Clare Valley, South Australia
Lime, apple and floral on the nose. Dry, medium body. Crisp with medium-intensity green fruit on the palate. Good length with a floral finish. Well balanced, good fruit character. A very good New World riesling.
2. Shaw + Smith "M3" Chardonnay 2008
Very pale. Buttery oak, but done well - not like the overoaked Chardonnays which everyone fears from the bad old days. Green and stone fruit on palate. Good length with a round, soft mouthfeel. Some nuts, particularly on the finish and a slight tannic feeling on the tongue. I like this. This is the type of wine Jen would say smells of popcorn. Once the wine is drunk, the glass still has a strong sweet, vanilla aroma.
3. Yering Station Pinot Noir 2004
Yarra Valley, Victoria
Relatively deep colour for a pinot noir. Cherry, other red fruits and wood on the nose. Also beginning to develop a little bit of the vegetal aromas. Served slightly chilled which has made the acid more prominent and the overall feeling is of a crisp wine. The tannins are a little green - particularly on the finish.
Not awesome by any stretch of the imagination, but pretty good.
4. Balnaves Cabernet-Merlot 2007
Coonawarra, South Australia
Amazing minty, leafy smell overlaying the black fruit. Some tobacco leaf. Concentrated and intense on the palate. High acid, high tannin but well balanced. A slightly dusty mouthfeel. Lots of complex flavours - cloves, cinnamon, something a little medicinal. Fantastic length. Palate tastes younger than the nose so probably got some ageing potential. An excellent wine.
5. Willunga 100 Grenache 2006
McLaren Vale, South Australia
Simple, jammy fruit. Some vanilla, some spice. A little dusty tannin. Good fruit intensity. It has ripe fruit but no real complexity. However, I still like this wine - it's very pleasant to drink.
6. Stanton and Kileen Rutherglen Muscat
12-year old
Rutherglen, Victoria
Toffee, marzipan, raisins, nuts, cinnamon. Ridiculous intensity, ridiculous length... and this is only an entry-level Rutherglen. Bitter like coffee. Sweet, but good acid prevents it from ever feeling cloying. Rich and complex. This is excellent.
Incidentally - a Rutherglen Muscat undergoes:
- fortification before fermentation is complete (like a port, to retain sweetness)
- baking under a tin-roof in the boiling sun (to oxidize, like a madeira)
- aged in oak in a system similar to a solera (like a sherry)
so no wonder it is awesome!
Clare Valley, South Australia
Lime, apple and floral on the nose. Dry, medium body. Crisp with medium-intensity green fruit on the palate. Good length with a floral finish. Well balanced, good fruit character. A very good New World riesling.
2. Shaw + Smith "M3" Chardonnay 2008
Very pale. Buttery oak, but done well - not like the overoaked Chardonnays which everyone fears from the bad old days. Green and stone fruit on palate. Good length with a round, soft mouthfeel. Some nuts, particularly on the finish and a slight tannic feeling on the tongue. I like this. This is the type of wine Jen would say smells of popcorn. Once the wine is drunk, the glass still has a strong sweet, vanilla aroma.
3. Yering Station Pinot Noir 2004
Yarra Valley, Victoria
Relatively deep colour for a pinot noir. Cherry, other red fruits and wood on the nose. Also beginning to develop a little bit of the vegetal aromas. Served slightly chilled which has made the acid more prominent and the overall feeling is of a crisp wine. The tannins are a little green - particularly on the finish.
Not awesome by any stretch of the imagination, but pretty good.
4. Balnaves Cabernet-Merlot 2007
Coonawarra, South Australia
Amazing minty, leafy smell overlaying the black fruit. Some tobacco leaf. Concentrated and intense on the palate. High acid, high tannin but well balanced. A slightly dusty mouthfeel. Lots of complex flavours - cloves, cinnamon, something a little medicinal. Fantastic length. Palate tastes younger than the nose so probably got some ageing potential. An excellent wine.
5. Willunga 100 Grenache 2006
McLaren Vale, South Australia
Simple, jammy fruit. Some vanilla, some spice. A little dusty tannin. Good fruit intensity. It has ripe fruit but no real complexity. However, I still like this wine - it's very pleasant to drink.
6. Stanton and Kileen Rutherglen Muscat
12-year old
Rutherglen, Victoria
Toffee, marzipan, raisins, nuts, cinnamon. Ridiculous intensity, ridiculous length... and this is only an entry-level Rutherglen. Bitter like coffee. Sweet, but good acid prevents it from ever feeling cloying. Rich and complex. This is excellent.
Incidentally - a Rutherglen Muscat undergoes:
- fortification before fermentation is complete (like a port, to retain sweetness)
- baking under a tin-roof in the boiling sun (to oxidize, like a madeira)
- aged in oak in a system similar to a solera (like a sherry)
so no wonder it is awesome!
Saturday, 29 May 2010
Cabernet Sauvignon from around the world
Cabernet Sauvignon from around the world
Vivat Bacchus
Monday 24 May 2010
1. Inspira Reserva 2007
Maipo Valley, Chile
General impression is of clean, varietal character. Lots of fresh black fruit and leafy notes. Quite full bodied and powerful. Round, ripe fruit on the palate and something a little bitter like dark chocolate. Oak is noticeable on the palate, but less prominent on the nose. Given time it should integrate. Good, should improve.
2. Robert Mondavi "Twin Oaks" 2007
California
Greener, leafier smell than number 1. Very high tannin and acid, or at least certainly more noticeable. This wine has a less intense palate so perhaps this is why. The wine suffers in comparison to number 1. Both are decent entry level wines, but the first is more pleasant to drink. I think that this wine does not have enough on the palate to age for long enough to get the acid and tannin in balance. Although maybe with food it would be fine.
3. Mas de Daumas Gassac Rouge 2005
Languedoc
Complex, weird aromas. Jammy fruit, meatly and earthy. Probably quite bretty. Dusty mouthfeel - very dry tannin. This is relatively austere now, should improve a lot with age. Good, but not the best Daumas Gassac I've tasted.
4. Leconfield 2003
Coonawarra
Very jammy, concentrated black fruit. Also minty, orange peel, sweet spice and caramel. Very open - not a wine you would use the word "restrained" about. Good acid and tannin. Feels soft and ready to drink. Very Australian in style. Good, but a little brash. Nowhere near as good as the Balnaves Coonawarra Cabernet-Merlot from Tim Wildman's Aus tasting.
5. Springfield "Methode Ancienne" 2003
Robertson, South Africa
Tobacco leaf and ripe fruit on the nose. Intense palate, well balanced and great length. Lots of ripe tannin, slight dusty mouthfeel. Younger on the palate than on the nose. This is very good and should age well for many more years. My favourite of the night.
6. Isole e Olena 2001
Tuscany
Savoury aromas (cheese was a popular tasting note) overlaying ripe, slightly cooked fruit. Fruit character was more prevalent on opening up. Very acidic (Italian-style acid) and good length with a savoury finish. Good grippy tannin - would work well with a steak. Very good.
Vivat Bacchus
Monday 24 May 2010
1. Inspira Reserva 2007
Maipo Valley, Chile
General impression is of clean, varietal character. Lots of fresh black fruit and leafy notes. Quite full bodied and powerful. Round, ripe fruit on the palate and something a little bitter like dark chocolate. Oak is noticeable on the palate, but less prominent on the nose. Given time it should integrate. Good, should improve.
2. Robert Mondavi "Twin Oaks" 2007
California
Greener, leafier smell than number 1. Very high tannin and acid, or at least certainly more noticeable. This wine has a less intense palate so perhaps this is why. The wine suffers in comparison to number 1. Both are decent entry level wines, but the first is more pleasant to drink. I think that this wine does not have enough on the palate to age for long enough to get the acid and tannin in balance. Although maybe with food it would be fine.
3. Mas de Daumas Gassac Rouge 2005
Languedoc
Complex, weird aromas. Jammy fruit, meatly and earthy. Probably quite bretty. Dusty mouthfeel - very dry tannin. This is relatively austere now, should improve a lot with age. Good, but not the best Daumas Gassac I've tasted.
4. Leconfield 2003
Coonawarra
Very jammy, concentrated black fruit. Also minty, orange peel, sweet spice and caramel. Very open - not a wine you would use the word "restrained" about. Good acid and tannin. Feels soft and ready to drink. Very Australian in style. Good, but a little brash. Nowhere near as good as the Balnaves Coonawarra Cabernet-Merlot from Tim Wildman's Aus tasting.
5. Springfield "Methode Ancienne" 2003
Robertson, South Africa
Tobacco leaf and ripe fruit on the nose. Intense palate, well balanced and great length. Lots of ripe tannin, slight dusty mouthfeel. Younger on the palate than on the nose. This is very good and should age well for many more years. My favourite of the night.
6. Isole e Olena 2001
Tuscany
Savoury aromas (cheese was a popular tasting note) overlaying ripe, slightly cooked fruit. Fruit character was more prevalent on opening up. Very acidic (Italian-style acid) and good length with a savoury finish. Good grippy tannin - would work well with a steak. Very good.
Tuesday, 13 April 2010
Tim Wildman Wine Wisdom Class - SW and regional France
1. Iroulegy Blanc 2007, Caves de Saint Etienne
Gros Manseng, Petit Manseng, Courbu
£14
Peachy, apricot. Full bodied. Something like tinned pineapple. Bone dry, high acid. Very nice. Perhaps a little bit of a niche wine but I enjoyed it.
2. Chateau du Cedre, Cuvee Prestige Cahors 2006
90 Cot (aka Malbec), 5% Tannat, 5% Merlot
Usually I get tomato on the nose for malbec-dominated wines, but not in this case. Old world in character. Very tannic (must be the tannat) and mouth-drying. However, the high acid comes through at the end to save the day. Dusty and earthy rather than fruity. Excellent.
3. Domaine La Suffrene, Bandol Rouge 2005
55% Mourvedre, 20% Grenache, 15% Cinsault. 10% Carignan
Bandol is famous for its Brett character sometimes likened (by its fans) to the smell of a dead badger (how on earth do they know?). This wine was not quite that bretty but had serious meaty, dirty aromas (in a good way). Also noticeable garrigue aromas. Full body, decent length although the fruit fades a little too quickly. There are two distinct waves of flavour. Medium acid.
This wine is good, but the levels of brett would give many Australian wine makers a heart attack.
4. Chateau Montus, Madiran 2004
80% Tannat, 20% Cabernet Sauvignon
50% new oak. £20ish
Black! Restrained aroma but pronounced flavour. High tannin and acid. Ripe black fruit. Balsamic note. Dusty tannins. A bruiser.
5. Domaine Dugois Jura, Savagnin 2005
Not fortified
100% Savagnin, £25
Intense, flor-like taste. Almonds, saline. Not a full bodied wine but a concentrated flavour - not oak, not fruit, not alcohol.
6. Clos Lapeyre, Jurancon Moelleaux "La Magendia" 2005
£12 (bargain!)
Gros Manseng, Petit Manseng
High acid, sweet wine. Some toffee aromas. Very good.
Gros Manseng, Petit Manseng, Courbu
£14
Peachy, apricot. Full bodied. Something like tinned pineapple. Bone dry, high acid. Very nice. Perhaps a little bit of a niche wine but I enjoyed it.
2. Chateau du Cedre, Cuvee Prestige Cahors 2006
90 Cot (aka Malbec), 5% Tannat, 5% Merlot
Usually I get tomato on the nose for malbec-dominated wines, but not in this case. Old world in character. Very tannic (must be the tannat) and mouth-drying. However, the high acid comes through at the end to save the day. Dusty and earthy rather than fruity. Excellent.
3. Domaine La Suffrene, Bandol Rouge 2005
55% Mourvedre, 20% Grenache, 15% Cinsault. 10% Carignan
Bandol is famous for its Brett character sometimes likened (by its fans) to the smell of a dead badger (how on earth do they know?). This wine was not quite that bretty but had serious meaty, dirty aromas (in a good way). Also noticeable garrigue aromas. Full body, decent length although the fruit fades a little too quickly. There are two distinct waves of flavour. Medium acid.
This wine is good, but the levels of brett would give many Australian wine makers a heart attack.
4. Chateau Montus, Madiran 2004
80% Tannat, 20% Cabernet Sauvignon
50% new oak. £20ish
Black! Restrained aroma but pronounced flavour. High tannin and acid. Ripe black fruit. Balsamic note. Dusty tannins. A bruiser.
5. Domaine Dugois Jura, Savagnin 2005
Not fortified
100% Savagnin, £25
Intense, flor-like taste. Almonds, saline. Not a full bodied wine but a concentrated flavour - not oak, not fruit, not alcohol.
6. Clos Lapeyre, Jurancon Moelleaux "La Magendia" 2005
£12 (bargain!)
Gros Manseng, Petit Manseng
High acid, sweet wine. Some toffee aromas. Very good.
Sunday, 7 February 2010
Louis Roederer Champagne
Monday 11 January
Louis Roederer is a family-run champagne house. The current owners are direct descendants of Louis himself. They own plenty of their own vineyards with 70% of their production coming from vineyards they own themselves. None of the family-owned vineyards are Pinot Meunier. The wines are all Pinot Noir dominated and generally avoid malolactic fermentation.
They also own Champagne Deutz. As well as Champagne, they own well-regarded vineyards in other regions and countries. For example there is the Louis Roederer "Quartet" - a Californian sparkling wine, Pichon Longueville Comtesse de Lalande in Bordeaux and Domaines Ott in Provence.
However, tonight we focus just on Champagne Louis Roederer
1. Brut Premier
Ripe, slightly cooked apple and a hint of orange peel. High acid, but round texture. Surprisingly smooth apart from at the back of the throat where there is plenty of bite. More bread on the palate. Decent length without any bitterness on the finish. Very good entry level.
2. Vintage 2003
Many champagne houses didn't bother with a 2003 vintage. This was the super-hot year in France and the Champagnes which were made are generally not acidic enough. This is no exception and is clearly only made to satisfy the commercial demand for vintage Louis Roederer. The previous wine was higher quality, despite this one being significantly more expensive. Weird finish.
3. Cristal 2002
Their flagship wine and one which has become synonymous with bling. Very pale with very small bubbles. Intense fruit, and definite red fruit also. Great length, pleasant finish. Very fine and elegant.
4. Rose Vintage 2004
Prickly, sharp texture. Strawberry and raspberry on the palate. Bitter aftertaste. Made by a combination of the saignee and assemblage techniques. The PN is saignee and the Chardonnay is then blended in later. Quite good, but overpriced.
5. Carte Blanche Demi Sec
Grapey. As demi-sec goes this is good. Decent length, not too sweet or cloying. Surprisingly good. They claim that if this was drunk with dessert then it would taste as dry as the first wine.
Louis Roederer is a family-run champagne house. The current owners are direct descendants of Louis himself. They own plenty of their own vineyards with 70% of their production coming from vineyards they own themselves. None of the family-owned vineyards are Pinot Meunier. The wines are all Pinot Noir dominated and generally avoid malolactic fermentation.
They also own Champagne Deutz. As well as Champagne, they own well-regarded vineyards in other regions and countries. For example there is the Louis Roederer "Quartet" - a Californian sparkling wine, Pichon Longueville Comtesse de Lalande in Bordeaux and Domaines Ott in Provence.
However, tonight we focus just on Champagne Louis Roederer
1. Brut Premier
Ripe, slightly cooked apple and a hint of orange peel. High acid, but round texture. Surprisingly smooth apart from at the back of the throat where there is plenty of bite. More bread on the palate. Decent length without any bitterness on the finish. Very good entry level.
2. Vintage 2003
Many champagne houses didn't bother with a 2003 vintage. This was the super-hot year in France and the Champagnes which were made are generally not acidic enough. This is no exception and is clearly only made to satisfy the commercial demand for vintage Louis Roederer. The previous wine was higher quality, despite this one being significantly more expensive. Weird finish.
3. Cristal 2002
Their flagship wine and one which has become synonymous with bling. Very pale with very small bubbles. Intense fruit, and definite red fruit also. Great length, pleasant finish. Very fine and elegant.
4. Rose Vintage 2004
Prickly, sharp texture. Strawberry and raspberry on the palate. Bitter aftertaste. Made by a combination of the saignee and assemblage techniques. The PN is saignee and the Chardonnay is then blended in later. Quite good, but overpriced.
5. Carte Blanche Demi Sec
Grapey. As demi-sec goes this is good. Decent length, not too sweet or cloying. Surprisingly good. They claim that if this was drunk with dessert then it would taste as dry as the first wine.
Christmas Tasting
Vivat Bacchus
Monday 21 Dec
1. Graham Beck Brut NV
Western Cape, SA
Ripe apples. Not much in the way of yeast autolysis. Probably not spent much time on lees. A little sweet and oily, particularly on the finish. Fruit character is a little short, but not bad at all.
2. Knappstein Riesling 2008
Clare Valley, Australia
Petrol, lime and floral notes. Dry, with high acid. Green fruit. Crisp and refreshing until the end. I'd rather have a German/Austrian/Alsatian riesling any day though.
3. "Blanc de Mer" 2008, Bouchard Finlayson
Hermanus, SA
This has riesling, viognier and other stuff in it. It doesn't really work for me. The riesling dominates. The viognier doesn't really seem to add anything very good.
4. Hamilton Russell Chardonnay 2008
Hermanus, SA
A very classy new world chardonnay. Apricot, melon, smoke, oak. This spends 9-months in 55% new oak barrels. Smooth and silky mouthfeel. Intense fruit on palate. Green apple on palate. Great length. Fantastic.
5. Bouchard Finlayson "Galpin Peak" Pinot Noir 2008
Walker Bay, SA
A good example of a New World Pinot Noir. Lots of red fruit - cherry, raspberry etc. Little dots of tannin. Green pepper on the palate. One of the bottles had some bret, which led to some complaints, but mine was very good. Would work well with a meaty stew.
6. Chianti Classico 2006, Isole e Olena
Tuscany, Italy
Tannin-tastic. Smells sweet. Ripe fruit (mostly red but some black). Sandpaper texture on the tongue. Mouth-puckering acid. If ever a wine needed food, this is it. It would probably still be a little unbalanced even with food though.
7. Veenwouden Classic 2005
Paarl, SA
American oak. Ripe black berries and leafy notes. The intense ripe black fruit is also there on the palate, but tomato also there too. High acid. High, drying tannin. Good.
8. Springfield "The Whole Berry" Cabernet Sauvignon 2007
South Africa
Incredibly intense palate. Ripe black berries on the nose and the palate. Very definitely a new world wine. Very drinkable in the tasting. I wonder what it's like to have a large amount of. I imagine that it could be hard to drink in large quantities. Like alcoholic ribena. Apparently this wine has undergone some carbonic maceration. Luckily it doesn't taste anything like a Beaujolais!
9. Kaapzicht Stetyler Pinotage 2006
Stellenbosch, SA
Slight rubbery smell present until the wine was swirled. Dry, leathery palate with tobacco leaf noticeable. Red berries and tomato. Rough, dry sandpaper texture from the tannin. "Dusty". Needs food but good.
10. Catherine Marshall "Myriad" 2004
Elgin, SA
This is a fortified wine. Not bad, but at the price you'd be much better with a Port since this is more expensive than a good ruby, but no better. Mind-numbingly acidic!
Monday 21 Dec
1. Graham Beck Brut NV
Western Cape, SA
Ripe apples. Not much in the way of yeast autolysis. Probably not spent much time on lees. A little sweet and oily, particularly on the finish. Fruit character is a little short, but not bad at all.
2. Knappstein Riesling 2008
Clare Valley, Australia
Petrol, lime and floral notes. Dry, with high acid. Green fruit. Crisp and refreshing until the end. I'd rather have a German/Austrian/Alsatian riesling any day though.
3. "Blanc de Mer" 2008, Bouchard Finlayson
Hermanus, SA
This has riesling, viognier and other stuff in it. It doesn't really work for me. The riesling dominates. The viognier doesn't really seem to add anything very good.
4. Hamilton Russell Chardonnay 2008
Hermanus, SA
A very classy new world chardonnay. Apricot, melon, smoke, oak. This spends 9-months in 55% new oak barrels. Smooth and silky mouthfeel. Intense fruit on palate. Green apple on palate. Great length. Fantastic.
5. Bouchard Finlayson "Galpin Peak" Pinot Noir 2008
Walker Bay, SA
A good example of a New World Pinot Noir. Lots of red fruit - cherry, raspberry etc. Little dots of tannin. Green pepper on the palate. One of the bottles had some bret, which led to some complaints, but mine was very good. Would work well with a meaty stew.
6. Chianti Classico 2006, Isole e Olena
Tuscany, Italy
Tannin-tastic. Smells sweet. Ripe fruit (mostly red but some black). Sandpaper texture on the tongue. Mouth-puckering acid. If ever a wine needed food, this is it. It would probably still be a little unbalanced even with food though.
7. Veenwouden Classic 2005
Paarl, SA
American oak. Ripe black berries and leafy notes. The intense ripe black fruit is also there on the palate, but tomato also there too. High acid. High, drying tannin. Good.
8. Springfield "The Whole Berry" Cabernet Sauvignon 2007
South Africa
Incredibly intense palate. Ripe black berries on the nose and the palate. Very definitely a new world wine. Very drinkable in the tasting. I wonder what it's like to have a large amount of. I imagine that it could be hard to drink in large quantities. Like alcoholic ribena. Apparently this wine has undergone some carbonic maceration. Luckily it doesn't taste anything like a Beaujolais!
9. Kaapzicht Stetyler Pinotage 2006
Stellenbosch, SA
Slight rubbery smell present until the wine was swirled. Dry, leathery palate with tobacco leaf noticeable. Red berries and tomato. Rough, dry sandpaper texture from the tannin. "Dusty". Needs food but good.
10. Catherine Marshall "Myriad" 2004
Elgin, SA
This is a fortified wine. Not bad, but at the price you'd be much better with a Port since this is more expensive than a good ruby, but no better. Mind-numbingly acidic!
Wine Wisdom at VB #1
Class #1
Bordeaux
Taught by Tim Wildman MW
One left-bank, one right-bank Bordeaux. Then two New World imposters. Then one New World Bordeaux blend including four of the five main varieties. And finally a white, oak-aged Semillon-Sauvignon Blanc from South Africa.
The New World wines showed better here. Genuine Bordeaux is so overpriced that it is always a hard comparison. At similar price points the Bordeaux will show badly every time.
The Wines
1. L'Ermitage de Chasse-Spleen 2003
Moulis, Medoc, Bordeaux
Deep ruby. High, but fine, tannins. Medium-high acid. Lots of black fruit. Good length. Good but not amazing.
2.Chateau Croix de Grezard 2000
Lussac Saint Emilion, Bordeaux
Medium-deep. Brownish rim. Showing quite a lot of bottle development on the nose. Cedar, tobacco, smoke, some earthy notes. Medium bodied. Not enough fruit character on the palate. Good length, but bitter on the finish. Would be better with food. Past its best.
3.Coleraine 2006, Te Mata
Hawkes Bay, New Zealand. Roughly equal Merlot and CS.
Deep ruby. Lots of ripe black fruit on the nose. Some smoke. Round, soft mouthfeel for a Cabernet. High tannin. Medium-high acid. Feels more rough with time in the glass and tastes more woody than it smells. Very good though.
4. Work of Time 2002, Springfield Estate
Robertson, South Africa. Merlot-dominated.
Deep colour. Medium-high intensity jammy black fruit on the nose. Smoke and oak also. Ripe fruit on the palate. Very high tannin and acid. Smoky character. Long, but with a smoky finish. Good stuff. Needs food... and probably more time.
5. Phil Sexton "Harry's Monster"
Vintage not recorded. Yarra Valley. Again, mostly equal Merlot and CS, but with CF and Petit Verdot too.
Smells of Christmas. Cloves, cinnamon overlaying black fruit. Masculine. Very ripe fruit on the palate, but not jammy. Good length. Oaky and vanilla. Very good but needs food.
6. Vergelegen Semillon-Sauvignon Blanc
80% Semillon, 20% Sauvignon Blanc
Pale, oaky, very good. Stands up after all these big reds.
Bordeaux
Taught by Tim Wildman MW
One left-bank, one right-bank Bordeaux. Then two New World imposters. Then one New World Bordeaux blend including four of the five main varieties. And finally a white, oak-aged Semillon-Sauvignon Blanc from South Africa.
The New World wines showed better here. Genuine Bordeaux is so overpriced that it is always a hard comparison. At similar price points the Bordeaux will show badly every time.
The Wines
1. L'Ermitage de Chasse-Spleen 2003
Moulis, Medoc, Bordeaux
Deep ruby. High, but fine, tannins. Medium-high acid. Lots of black fruit. Good length. Good but not amazing.
2.Chateau Croix de Grezard 2000
Lussac Saint Emilion, Bordeaux
Medium-deep. Brownish rim. Showing quite a lot of bottle development on the nose. Cedar, tobacco, smoke, some earthy notes. Medium bodied. Not enough fruit character on the palate. Good length, but bitter on the finish. Would be better with food. Past its best.
3.Coleraine 2006, Te Mata
Hawkes Bay, New Zealand. Roughly equal Merlot and CS.
Deep ruby. Lots of ripe black fruit on the nose. Some smoke. Round, soft mouthfeel for a Cabernet. High tannin. Medium-high acid. Feels more rough with time in the glass and tastes more woody than it smells. Very good though.
4. Work of Time 2002, Springfield Estate
Robertson, South Africa. Merlot-dominated.
Deep colour. Medium-high intensity jammy black fruit on the nose. Smoke and oak also. Ripe fruit on the palate. Very high tannin and acid. Smoky character. Long, but with a smoky finish. Good stuff. Needs food... and probably more time.
5. Phil Sexton "Harry's Monster"
Vintage not recorded. Yarra Valley. Again, mostly equal Merlot and CS, but with CF and Petit Verdot too.
Smells of Christmas. Cloves, cinnamon overlaying black fruit. Masculine. Very ripe fruit on the palate, but not jammy. Good length. Oaky and vanilla. Very good but needs food.
6. Vergelegen Semillon-Sauvignon Blanc
80% Semillon, 20% Sauvignon Blanc
Pale, oaky, very good. Stands up after all these big reds.
Thursday, 12 November 2009
Blind Tasting
Blind Tasting
Vivat Bacchus
9 Nov
Taught by Tim Wildman, MW
Despite the title of the event, this was not a blind tasting - instead it was a tasting of wines not served blind, where the speaker was trying to illustrate what you should be looking for when tasting these wines.
The first thing which really stood out tonight was a demonstration of just how important the nose is in wine tasting. Everyone was given a coriander leaf and instructed to hold their nose and then chew the coriander leaf. The only sensation here was the texture of the leaf on the tongue. Then we were told to let go of our noses. Whoosh! The strong flavour of the herb comes crashing in. A truly excellent demonstration and one which I'll totally be stealing if I ever have to teach a beginners wine class again.
The next part of the night which stood out was the introduction to a new way of structuring wine notes. This "The X" or "The Cross". I've made a picture of it below:
The basic idea is that this enables you to write notes in a non-linear fashion; flitting between categories. I'll try to write notes to myself in this manner for a while and see how it turns out. Sounds like an interesting idea though.
Finally, the conclusion section. As in WSET, the conclusions should be justifiable. BLIC - Balance, Length, Intensity and Complexity.
The Wines
1. Delta Vineyards Sauvignon Blanc 2008
Marlborough, NZ
Pale green. Pungent gooseberry, grass. Unoaked. Dry, light bodied and medium-low alcohol (12.5%). High acid. Sharp and tangy. On the palate there was plenty of gooseberry as well as green fruit, herbs and a weirdly tropical note on the palate. Good length, with an intense back palate.
Sauvignon Blanc is one of the easiest wines to identify in a blind tasting.
2. West Cape Howe Riesling 2007
Great Southern, Western Australia
Pale green. Aromatic apple, lime, cider and floral notes. Kerosene. No oak. Dry, high acid. Sharp and aggressive (so much so that it gives you a headache). Lime and other citrus fruit on the palate. Somewhat oily texture despite the high acid. Low alcohol and light body. Bitter finish (in a good way). Long.
I frequently find new world riesling a difficult one to identify since it tastes very different to German riesling. The very high acid and floral notes should be watched for.
3. Bouchard Finlayson "Mission Vale" Chardonnay 2008
Hemel en Aarde, Walker Bay, South Africa
Medium-light gold colour. A semi-aromatic wine giving notes of apricot, tropical fruit and cream. A rewarding smell. On the palate the flavour profile is more along the lines of mango, melon and spice. Dry, medium acid, medium alcohol (13.5%) and full bodied. Soft mouthfeel, smooth warm and round. A little tannin from the oak. Long, intense and balanced (apart from the oak on the nose, which should dissipate and integrate over time). Very good.
Oaky chardonnay is generally quite easy to spot.
4. Timo Mayer "Close Planted" Pinot Noir
Vintage not recorded. Yarra Valley, Victoria, Australia
Transparent, pale ruby. Ripe red berries, cherry, cinnamon, vanilla and sweet ripe red fruit. Oak. Dry with medium-high acid. Quite light bodied. Low tannin, silky. Smoky on the palate. Astringent finish. Very long though.
Pinot gives off massive clues from the colour alone. Other possible contenders from the appearance are Gamay (bleugh!), Rioja, Grenache, Nebbiolo.
5. Abbaye St de Ferme 2003
Domaines de Raignac, Soussac, Bordeaux.
Merlot 70%, CS 20%, CF 10%
Medium-ruby colour. Vanilla, blackberries. Ripe fruit, maybe a little cooked. Some earthy notes upon swirling the wine. Something a little medicinal. Definite oak, prevalent on the palate too. The palate has more earthy notes and cigar box and less fruit. Probably not going to age much longer. The tannins are "pixellated", which is apparently a good blind tasting clue for Bordeaux. The overall texture is dry, rough and astringent. The character of the wine id definitely old world. The acid and tannin are not balanced and, whilst there is quite a lot of complexity at the moment the wine is not going to get better.
6. Luddite Shiraz 2005
Medium ruby colour. The nose is full of sweetness - chocolate, ripe black fruit. Also pepper (a classic blind tasting note for Shiraz) violets and Christmas Pudding. Definite oak. Dry, high acid and high but soft, silky, ripe tannin. Again, this is apparently a good hint for Shiraz. Full bodied. The flavour profile on the palate is dominated by ripe fruit, indicating that it has plenty of time to go. Long, well balanced but very extracted. This has aging potential - over time we would expect this to develop more complexity, something which is lacking at the moment. Still very pleasant at the moment though!
Vivat Bacchus
9 Nov
Taught by Tim Wildman, MW
Despite the title of the event, this was not a blind tasting - instead it was a tasting of wines not served blind, where the speaker was trying to illustrate what you should be looking for when tasting these wines.
The first thing which really stood out tonight was a demonstration of just how important the nose is in wine tasting. Everyone was given a coriander leaf and instructed to hold their nose and then chew the coriander leaf. The only sensation here was the texture of the leaf on the tongue. Then we were told to let go of our noses. Whoosh! The strong flavour of the herb comes crashing in. A truly excellent demonstration and one which I'll totally be stealing if I ever have to teach a beginners wine class again.
The next part of the night which stood out was the introduction to a new way of structuring wine notes. This "The X" or "The Cross". I've made a picture of it below:
The basic idea is that this enables you to write notes in a non-linear fashion; flitting between categories. I'll try to write notes to myself in this manner for a while and see how it turns out. Sounds like an interesting idea though.
Finally, the conclusion section. As in WSET, the conclusions should be justifiable. BLIC - Balance, Length, Intensity and Complexity.
The Wines
1. Delta Vineyards Sauvignon Blanc 2008
Marlborough, NZ
Pale green. Pungent gooseberry, grass. Unoaked. Dry, light bodied and medium-low alcohol (12.5%). High acid. Sharp and tangy. On the palate there was plenty of gooseberry as well as green fruit, herbs and a weirdly tropical note on the palate. Good length, with an intense back palate.
Sauvignon Blanc is one of the easiest wines to identify in a blind tasting.
2. West Cape Howe Riesling 2007
Great Southern, Western Australia
Pale green. Aromatic apple, lime, cider and floral notes. Kerosene. No oak. Dry, high acid. Sharp and aggressive (so much so that it gives you a headache). Lime and other citrus fruit on the palate. Somewhat oily texture despite the high acid. Low alcohol and light body. Bitter finish (in a good way). Long.
I frequently find new world riesling a difficult one to identify since it tastes very different to German riesling. The very high acid and floral notes should be watched for.
3. Bouchard Finlayson "Mission Vale" Chardonnay 2008
Hemel en Aarde, Walker Bay, South Africa
Medium-light gold colour. A semi-aromatic wine giving notes of apricot, tropical fruit and cream. A rewarding smell. On the palate the flavour profile is more along the lines of mango, melon and spice. Dry, medium acid, medium alcohol (13.5%) and full bodied. Soft mouthfeel, smooth warm and round. A little tannin from the oak. Long, intense and balanced (apart from the oak on the nose, which should dissipate and integrate over time). Very good.
Oaky chardonnay is generally quite easy to spot.
4. Timo Mayer "Close Planted" Pinot Noir
Vintage not recorded. Yarra Valley, Victoria, Australia
Transparent, pale ruby. Ripe red berries, cherry, cinnamon, vanilla and sweet ripe red fruit. Oak. Dry with medium-high acid. Quite light bodied. Low tannin, silky. Smoky on the palate. Astringent finish. Very long though.
Pinot gives off massive clues from the colour alone. Other possible contenders from the appearance are Gamay (bleugh!), Rioja, Grenache, Nebbiolo.
5. Abbaye St de Ferme 2003
Domaines de Raignac, Soussac, Bordeaux.
Merlot 70%, CS 20%, CF 10%
Medium-ruby colour. Vanilla, blackberries. Ripe fruit, maybe a little cooked. Some earthy notes upon swirling the wine. Something a little medicinal. Definite oak, prevalent on the palate too. The palate has more earthy notes and cigar box and less fruit. Probably not going to age much longer. The tannins are "pixellated", which is apparently a good blind tasting clue for Bordeaux. The overall texture is dry, rough and astringent. The character of the wine id definitely old world. The acid and tannin are not balanced and, whilst there is quite a lot of complexity at the moment the wine is not going to get better.
6. Luddite Shiraz 2005
Medium ruby colour. The nose is full of sweetness - chocolate, ripe black fruit. Also pepper (a classic blind tasting note for Shiraz) violets and Christmas Pudding. Definite oak. Dry, high acid and high but soft, silky, ripe tannin. Again, this is apparently a good hint for Shiraz. Full bodied. The flavour profile on the palate is dominated by ripe fruit, indicating that it has plenty of time to go. Long, well balanced but very extracted. This has aging potential - over time we would expect this to develop more complexity, something which is lacking at the moment. Still very pleasant at the moment though!
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