1989 Chateau Gloria, St. Julien, Bordeaux
Very soft musty nose to start with hints of mushroom, graphite, and earth. The mustiness faded and the aromas became cleaner. The attack is quite light if not delicate. Elegance with a bit of masculinity. Subtle smoked meat, iron and more mushrooms. If there were discernible fruit, it was leaning to the red. Nicely balanced, easy going acidity and shy tannins. Moderate length. I expected a bit more heft and intensity but ended up grooving on its understated quality. Nice pairing with seared venison steak and a port reduction sauce.
NV Henri Goutourbe Brut Rose Champagne
Light toast and a soft nuttiness with hints of cream, underlain by soft red melon fruit. Pleasing mouthfeel. Nice balance and slightly rounded, not particularly complex. I was hoping for more pizazz based on the Galloni TN for a 2008 disgorgement. Couldn’t find any “wild” or “unrestrained” characteristics which left me searching for more Pinosity. Medium length finish. Pleasant and easy-going. Disgorged April 2010.
RT
Blind White
A dinner guest brought a blind white to the same dinner. No clues as to what it was, other than that the guest typically purchases < $20 wine. Screw-capped.
Ripe tropical fruit with some spice and subtle minerality on the nose. My first thought was a ripe Viognier, except the floral elements were missing. Tropical fruit, citrus, a fair dose of cream and more spice on the palate. No oak at all. Ripe texture. Fair almost round acidity. Short/medium finish. Now I was thinking ripe Alsatian field blend, possibly with a touch of Gewurtz. But it could’ve been a ripe Austrian as well, possibly Heidi Schrock: Muscat, Furmint, Weissburgunder?
My choice was narrowed…new world and single varietal.
Had to be a ripe vintage and it didn’t seem fruit dominated enough to be Californian although there was certainly enough ripeness. No heat. Pinot Gris = wrong. Pinot Blanc = wrong again. A common grape.
Guesses?
RT
No oak Australian Chardonnay. Maybe.
Frank, great guess.
2006 Adelsheim CH Willamette Valley - unoaked Chardonnay.
Ripe vintage, 13.5% abv. The spice really threw me off. Have you encountered spicy (nearly Gewurtz-like) Chards from down under?
It made me wonder in general about blind tasting and identifying cepage. It seems that pricier wines often show more typicity while for QPRs (i.e.: < $20) the rules are relaxed. I’ve had a hell of a time with Chards over the years, especially those that display a grassy Sauv Blanc character…heck some even stink of Cat pee.
RT