TN: Dinner at Nathan's (geeky stuff)

WINE TALK
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DINNER AT NATHAN’S HOUSE - (11/24/2013)

Last minute get together at Nathan’s yielded great food and wine as always. I thought that Nathan’s beans and polenta were incredible…need to get that recipe.

  • 2004 Bruno Giacosa Spumante Extra Brut - Italy, Lombardia
    Felt like there was some RS here, and it was a bit more noticeable than the other bottles I’ve had lately. Still had the really precise pear note and great acidity. The doughy-ness built with air as expected. (88 pts.)
  • 2011 Mai et Kenji Hodgson Vin de France ‘Faia’ - France, Vin de France
    Phil introduced this as his, “hipster chenin” from France. The aromas were sweet and citrusy with bursts of white florals, wool, pear and apple. The palate was on the sweeter side, but there was a cut dose of acid on the finish that kept things balanced. (88 pts.)
  • 2012 Forlorn Hope Trousseau Gris - USA, California, North Coast, Suisun Valley
    This is a beautiful orangey/salmon color in the glass. Spices and melon tones jump out of the glass, with a touch of apricot too. Layered fruit, spices, and florals were woven together beautifully. Very enjoyable wine. (90 pts.)
  • 2008 Olivier Horiot Rosé des Riceys En Valingrain - France, Champagne, Rosé des Riceys
    Pushes the boundaries of what you’d expect from a Rose. The nose is complex and layered with lots of baking spices, strawberry, cranberry, pomegranate, and rose. The palate is feminine and floral with dried roses and berries. Great acidity and crystalline flavors made this quite exciting. (92 pts.)
  • 2010 Domaine Ganevat Côtes du Jura Cuvée Julien - France, Jura, Côtes du Jura
    Better than the last bottle I had, but it still reminded me a lot of Sancerre Rouge. There’s this subtle tomato note that just reminds me of the Loire, but this was a bit meatier and dense. (90 pts.)
  • 1998 Domaine J. Chamonard Morgon Le Clos de Lys - France, Burgundy, Beaujolais, Morgon
    Killer stuff that makes you feel good to have Beaujolais in the cellar. The aromas were earthy and spicy with nice mushroom and berry tones. Its palate had great structure, and a ton of elegance. It had this very subtle meaty note…and while it played second fiddle to the berry, earth, and floral notes, it gave it a lot of complexity. Wonderful stuff. (93 pts.)
  • 1981 Jean Bourdy Côtes du Jura Rouge - France, Jura, Côtes du Jura
    Always a bit nervous opening a bottle that has spider webs in the punt…but this really shined. Aromas of black tea, light berries, earth, and dried florals. The palate opened up with some air and had that typical Bourdy wet earth note. This was a bit more developed with some meat and floral lift. Great bottle. (94 pts.)
  • 2007 Christophe Pacalet Moulin-à-Vent - France, Burgundy, Beaujolais, Moulin-à-Vent
    This was hard to read. Compared to the Brouilly drank alongside it, this was tight, dark and unyielding. With time the flavors seemed to loosen a bit and there was some nice berry and floral notes, but overall this was young.
  • 2007 Christophe Pacalet Brouilly - France, Burgundy, Beaujolais, Brouilly
    Love 2007 Beaujolais at the moment, and this really showed well. Beautiful damp earth nose of fallen leaves, and mushrooms. Like walking through the woods on a rainy day. The palate was lush and energetic with beautiful cranberry, pomegranate and cherry. Balance? Check. Compelxity? Check. I’m a happy camper. (92 pts.)
  • 2011 Yvon Métras Fleurie Cuvée Printemps - France, Burgundy, Beaujolais, Fleurie
    Thankfully this wasn’t badly corked like my first bottle. The nose had a nice dose of pepper, and red fruits. The palate was a bit darker with nice forestal tones and spices. (90 pts.)
  • 2004 Domaine Faury St. Joseph Vieilles Vignes - France, Rhône, Northern Rhône, St. Joseph
    A beautiful, elegant, perfectly balanced syrah. It’s got dark fruit, beautiful floral notes, with intense meatiness. This is the shit. (94 pts.)
  • 1998 Bruno Giacosa Barbaresco Gallina di Neive - Italy, Piedmont, Langhe, Barbaresco
    Took some time to open up, but it really blossomed into a beauty. Had gorgeous dark, earthy notes with beautiful dark fruits at its core. The tannins were certainly still there, but they were tame and sweet. (93 pts.)

Posted from CellarTracker

Phil’s squash dish:

Some bottles:

Birth year Bourdy!:

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My kind of tasting!

What varietals do you think are in there?

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Shit, just deleted the picture off my phone…but I think it’s 100% pinot noir.

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Is it really? No way. Got to be some Poulsard.

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here’s the back label…

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have you thought of putting this in a separate forum? lest you be embarrassed by all the DRC/Ponsot talk in the other threads ;p

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Yeah, I read Kermit’s report on the wine too but there are not a lot of 100% wines from Ganevat. Would love to hear from Fanfan but I’d guess there are another grape or two in the cuvee.

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shots fired

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‘Julien’ is always supposed to be simply pinot noir, but - like any wine - how do you really know what’s in there?

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Great lineup and notes, I’d love to have been there.

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Nice tasting Matt!

As much as I’d like it to, the Cuvee Julien never seems to impress, though the '08 came closest for me. Similarly, I’ve tasted 3 or 4 bottles of the recently released '98 Chamonard and have been rather uninspired. I’m told there are excellent bottles out there but no such luck for me.

Psyched to hear the '81 Bourdy showed so well! Hoping my bottles have as much life in them.

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No hot dogs? [shrug.gif]

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look at that herb garnish on the squash. does it look like they’re messing around here?

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2004 Domaine Faury St. Joseph Vieilles Vignes - France, Rhône, Northern Rhône, St. Joseph
A beautiful, elegant, perfectly balanced syrah. It’s got dark fruit, beautiful floral notes, with intense meatiness. This is the shit. (94 pts.)

Love Faury VV. I don’t know why it doesn’t generate more chatter. Agree with the note, especially the floral elements.

Great tasting. I’ll bet one of my Bellingham friends has an old Bourdy to share.
Marc? Jenise?

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The Ganevat is 100% Pinot Noir. Lots of his cuvees are 100% something or other. The only blends I can think of off the top of my head are the Cuvee Oregane (Chardonnay/Savagnin), the J’En Veux (who knows how many varieties you’ve never heard of), and maybe the Cuvee de Garde (I think Chardonnay/Savagnin, but not positive).

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You know, I think there was a thread on that J’En Veux recently.

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Super interesting tasting. I admit to being sort of jealous of folks who can get so much out of wines that undergo carbonic maceration, like Metras or C. Pacalet . . . I find the grapey, metallic character of the Gamay gets so amplified in the carbonic maceration that, at least in the 7 years and younger Bojos I’ve tried, its overwhelming (I wouldn’t say it ruins the wine, but it creates a sort of carbonic sameness that makes it hard to justify paying more for the best wines in the style.)

I imagine that something gets produced in carbonic maceration that folks have widely varying sensory thresholds for, because I think the Burgundian style tend to have a wider audience - but for the folks who dig carbonic, it seems like the carbonic wines are the best.

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Well done Matt. I opened the 10 Ganevat Enfants Terrible (Poulsard) next to the 09 Marnes Bleues this week. Both were quite wonderful (and as some know, I’m quite partial to Ganevat’s Marnes Bleues). As Michael has echoed in prior posts, I don’t think JFG gets enough credit for his reds, but I need to taste a wider spectrum to get a better sense for his breadth. Not sure if his Poulsard is quite up to the QPR ratio of say Tissot.

With that being said, this thread has scratched my itch for old Bojo so I’m lining up some older Foillard as a pre-TG warmup.

Cheers

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I figured he was in Coney Island