TNs: Saturday Night, 3 Whites and an Oregon Pinot

WINE TALK
1

Saturday night wines. Cheese appetizers followed by chicken & chanterelle stew:

2007 Heidi Schrock Weissburgunder Weinbauerin in Rust, Austria
Unusually spicy, almost Gewurz-like, with floral elements, citrus peel, and ripe minerally yellow fruit. Dry, yet riper and fatter than my preference. Interesting touch of Soave-like bitterness. Heady without being overtly hot at a listed 13.5% listed abv.

2008 Geil Scheurebe Kabinett Rheinhessen, Germany
Orange flavored bubblegum nose with decent acidity accompanied by noticeable sweetness. Citrus and floral flavors with a touch of ripe peach and tangerine. There’re Riesling similarities. I found myself wishing for more midpalate intensity and a touch less honey. Pleasant finish.

2004 Lous Latour Meursault-Blagny, Burgundy
Having had 5 - 6 bottles of this over the past year, nearly half have been tinged by pre-mox. This one had the lightest traces. The structure is fully intact but the yellow fruit seemed slightly washed out and the backside of the attack revealed very faint traces of sherry. Pleasant acidity and minerality but missing zip and headed in the wrong direction.

2004 Westrey Abbey Ridge Pinot Noir, Oregon
Showing a good bit more ripe Cali attributes than previous bottles. Cinnamon and cola with black cherry and briar fruit. The oak is reserved allowing earthy mushroom elements to emerge. Excellent acidity with plenty of medium-weight midpalate verve followed by a pleasing moderate length finish.

RT

2

Rich, I think I like the Heidi Schrock a little more than you, and I didn’t take note of any Gewurz similarities. Just out of curiosity, what percentage of your cellar is Oregon Pinot?

3

Enjoyed the Heidi Schrock 2007 Furmint. For Weissburgunder, I’d prefer a Donhoff Trocken.

Can one ever have enough Pinot in the cellar? Bob, there’s an easy way to get a more accurate picture. [cheers.gif]

RT

4

Well, my question did attempt to differentiate between Oregon pinots and your hum-drum old Burgundy, but I think yes, if most folks were asked the question, they would say that you can indeed have too much Oregon pinot in one’s cellar [stirthepothal.gif] . That said, I do own more Oregon pinot than the version from California, and I definitely do not have enough Burgundy in my cellar, as the nebbiolo keeps crowding out everything else. [wink.gif]

5

4x more OR than Cali Pinot. And I don’t own any hum-drum Burgs. neener

RT