Pencils have NEVER been made with lead (Pb). The misconception/misnomer arose because high-quality graphite looks and feels somewhat like lead.
I have seen the descriptors “cedar”, “cedar pencil”, or “pencil shavings” used, and those are much more accurate. The heat generated by shaving/sharpening a cedar pencil (and the increased exposed surface area) would increase the amount of volatiles.
I understand the idea of a “crushed stone” smell, and I know what “wet slate” smells like, but again, I think it’s likely that those smells are biological in origin and not actually from the stone itself.
From the De Negoce thread, a descriptor of their latest offering (emphases mine):
Enticingly dark on the pour, you’re greeted by aromas of plum, clove, blue fruit, and green peppercorns, haloed by eucalyptus and black cardamom. On entry, blackberry bramble, black olive, and tobacco leaf are buoyed by medium+ acidity and well-integrated, grippy tannins. The finish is dry with solid length, showcasing graphite and uplifted black fruits and spice, culminating with vanilla bean and violet umami. A Syrah that’s equally fitting by the grill as it is with a fine steak dinner.
The problem is having language that is understandable across cultural boundaries, and for people who are not so pedantic as the typical Berserker. Wet stone after a rain makes sense to a lot of people. Petrichor, while more correct, makes sense to a smaller group. The more into the biological specificity you go the smaller the group will be.
Wine communication needs to be more open and inclusive, not less.
The 2021 Barolo Bricco delle Viole is a wine of stature and breeding. Vertical in shape, the Bricco delle Viole has so much to offer. Dark-toned fruit, leather, incense, gravel and licorice add an attractive savory edge. The 2021 is an especially somber, potent Bricco delle Viole. I would not dream of touching a bottle anytime soon. 96pts" - Antonio Galloni (Vinous)
This note is basically a full Galloni bingo card with “stature” and “breeding,” “so much to offer” and “I would not dream of touching a bottle anytime soon.”
Why do I suspect that in a prior career the winemaker was a pastry chef? I want to know if it comes with a side of ice cream.
2022 Groth Cabernet Sauvignon Oakville
“The 2022 Oakville Cabernet Sauvignon is an elegant wine that presents a deep, purple-ruby hue. It offers an elegant bouquet on the nose, with layers, of toffee, blueberry pie, and raspberry compote, complemented by delicate vanilla bean, macerated cranberry, and shortcrust pastry. Herbal notes of bay leaf and tarragon add complexity, enhancing the wine’s refined character. On the palate, vibrant flavors of cherry reduction sauce, tart red plum, wild cherry, and fresh strawberry come to the forefront, while hints of dried herbs, tobacco leaf, and fresh pomegranate juice bring depth and intrigue. The wine finishes with fine, grippy tannins, offering structure and a lively, energetic experience.”-Ted Henry, Winemaker
I always take the fruit salad recipes with a pinch of salt (!).
I’m looking for an idea of the style of a wine and whether it is typical or where it sits on the spectrum for that region / grape. Wine notes are in my view helped by cliches as they are an efficient means of communication.
Of course some notes are over the top but I blame that more on a surplus of similes rather than any particular one.
But it sure is fun to laugh at the image of the reviewer carefully roasting and sampling half a dozen different woods in his (and I bet it is a he) Arga so he can be accurate as between roasted applewood, hickory, maple etc.
[FWIW I think roasted wood implies zero charring. Versus smoked wood which does imply charring. I’m thinking of cooking BBQ salmon on a cedar plank for example , do you let the wood smoulder or not? Different results (I go both ways depending on my mood) ]
ok so I represent Groth in Canada so my views might be biased, however for me Groth is not over the top at all, is more dialled back, dark cassis , cedar, good concentration but still refinement, usually a bit of spice as well. I tasted the 2022 Oakville and it certainly felt a little more generous but I don’t remember toffee or LPB notes.
