Hey Will, great seeing you (even if only briefly!) at the Temperance Hill event. Thanks for being a part of it…man was that fun. It was a bit of a whirlwind, so I didn’t get my first sip in until much later in the evening.
We’re planning to highlight Koosah in a future Terroir Sessions event. I don’t have a reference handy for Guillaume’s expression from the site, but I recently enjoyed a bottle of his 2021 Découverte on the beach and thought it was excellent. Should be a fun exercise to taste through all the Koosah Chards…and a great excuse to get everyone together again.
1 Like
Really appreciate the thoughtful response, Aaron!
2 Likes
Got to meet Aaron at the HiFi bar in McMinnville. Was lucky enough to try the Chard and Pinot side by side. Cool climate and refined and focused style.
My palate was pretty toast by that time but Martin Woods wines were really impressive.
Bonus pour of several day old Marcus’ “Pycho Killer” chard was still a little reductive but sensational.
3 Likes
Aaron
I think you met our colleague Mitch as I was out of town and had to miss the event unfortunately.
Resonance didn’t take ownership of the site until after the '21 vintage, so I guess I’m not surprised no one has had a Chard from Koosah that they made…
Cheers
2 Likes
I’d be curious to dig into Koosah across more producers in order to understand the vineyard on a deeper level as I’ve really come to adore Walter Scott’s version. Walter Scott’s seems to carry a sweater fruit profile compared to the rest of their range, but it is very much balanced by the acidity, and a salty mineral component that marries really well with their oak and reductive style. It strikes me as an incredibly balanced and drinkable wine.
2 Likes
I just picked up some ‘23 Koosah from Morgen Long, having only had his WV previously. It’s all I can do to leave that in storage (at least the X-Novo I can convince myself needs time).
1 Like
Thanks Brandyn! Yes-- Fevre Les Clos is my North Star. The 22 has two clones (sold out) and the 23 has three clones from @M_Royer 's fabulous vineyard. This has been pretty easy given the quality of the fruit. I think having multiple clones really helps develop layers and depth. They definitely taste and look different at harvest. Wine making is meant to avoid excessive reduction (not a big fan)-- it’s in neutral oak and I stir the lees several times to build body/texture to balance out the brightness of the wine (to taste, the actual amount of battonage depends on the vintage). The two puncheons I use are very old and require weekly topping. That’s really about it ; )
2 Likes
Definitely hold off on the X-Omni if you can! I didn’t get any of the Koosah from Morgen Long, but I’m very tempted… Please post notes if you open one!
3 Likes
You can try ‘21 MW Koosah at HiFi In McMinnville.
2 Likes
Lucky to taste these two beauties. Both are fantastic and really enjoyed the Bracken which I felt had a pleasing (slight) lees texture.
5 Likes
I opened a Bracken recently and regretted it, waayyyyy too early even with an extended decant. Saving my other bottle and the Sojeau for another time. In the meantime I think I have a 2021 Sojeau somewhere.
4 Likes
Love that place so much - I wish it was closer to Seattle!
2 Likes
Both are open for current consumption.
6 Likes
Hopefully you had a chance to check out day two the Bracken?
Thanks for stopping by always great to taste with you!
Cheers
Will
1 Like
A sound lineup!
Yes, our 19s have a gentleness about them, but so lithe on the palate. Showed the 19 Sojeau in DC two weeks ago and it was enjoyed but I do think they are in the window to enjoy.
Cheers Chris
2 Likes
Unfortunately, the bottle didn’t last until day two. I’ll have to do that on the next one. Really appreciate you taking your time to host a memorable tasting.
This is really nice. Well done @David_Patte
My wife is digging it so there is 0.0 percent chance it makes it to day two.
2 Likes
Nice : ). One thing I haven’t commented on above is that this wine is named in honor of my uncle Jean Marie Patte-- he was/is a great mentor. He managed the family farm where we spent summers and worked as a kid through lycée, basically (picking peaches mostly) south of Valence in the Rhone Valley. My aunt Milca was such a great home chef. He wasn’t a wine maker but always had a 15+ year old apple or pear home eau de vie that we would sip on after a great provencal meal.
7 Likes
