Yes, bad news since I have another five! 2014 is a bit hit and miss, judging by the mostly CBs I’ve tried so far. Some very good like Sénéjac, others green like Citran - or even some bottles of Clos du Jaugueyron Haut Médoc.
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Quite honey golden. Quite broad shouldered with sugar coated toffee apple, nougat, but with good cut. The colour had me quite worried, but it’s really rather good. Subtle rancio notes blew off quickly.
2015 Guiseppe e Filglio Mascarello Dolcetto dÁlba
Wow this is big and brooding for a Dolcetto. Dark and dense, still quite bright cherry and blackberry fruits, dark chocolate. Quite a surprise indeed. It’s not a little sweet one.
Ready to drink or could it age for awhile?
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2018 Ridge Monte Bello for my wife’s birthday. Yeah, it was all that.
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The only bottle I’ve ever searched for here with zero results-not a single note, note a single mention
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I popped and poured, and my impression was that it could have used a little air. So I’d say it has more years in it.
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2008 Bouchard Aloxe-Corton
Last of my ugly labels auction buys.
Best of the three. A little more open than the last one.
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The farm next to our house holds an annual Fête du Boudin (blood sausage Fest). Last year, we got there too late and all the blood sausage was sold out. Major bummer as I’m a huge boudin noir aficionado. My grandfather was a butcher and my grandma would make blood pudding in a terrine earthenware that was just out of this world!
So when I heard farm, blood sausage and fest last year, it got me all excited. So I wasn’t going to miss it this year.
I walked to the fest with my oldest and got a beautiful 2 feet of boudin noir, nicely curled up and seemingly well put together with no air bubbles in the bowels. I bought it still warm, got it home in a hurry, seared it in a hot pan and sautéed some apples as well.
I get myself a nice bite and I’m left with a bland, creamy mess that doesn’t evoke any feeling other than disappointment. The horror. The onions are barely noticeable. It’s under seasoned and there’s not enough pork fat in it. This is my disappointment of the week.
I had picked a Mencia to go with it but I was so sad from the blood sausage that i don’t even remember what the wine was like. I’ll revisit tonight.
I’ll try to inject life in the boudin tonight by sautéing it with chopped shallots, diced apples, salt, pepper and piment d’Espelette. We’ll see if I can enjoy some of it.
In regards to the wine, the 2012 of this was okay early on and rather good when last tasted in 2018. The first I had of this 2020 was just average. More to come tonight.
A Zen wine ?!
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Isn’t a French farm incapable of making boudin noir one of the signs of the Apocalypse?
Can never remember if it’s that or locusts…
2020 Guimaro Ribeira Sacra Finca Meixeman
I don’t like this. It wasn’t just the boudin noir! The wood shows, some astringency of the tannins and green in a bad way with a displeasing finish. Sink bound.
Torbreck the Steading GSM 2002
Hard to sense fruit aromas - only a little raspberry left. Tempeh, dust, tar, refreshing herbs, some brett, a hint of leather.
More balanced than the Struie 2003 I had days ago because the Steading is less sweet. Medium to full body couples well with a bit high alchohol. Chewy tannins. Perfect pair with BBQ.
Yes, it’s “too young”. Yes, still very tannic. Yet, I can’t help enjoy at this stage. Classic Valtellina nose. Under ripe cherry, nice tart red fruits, some floral elements and hints of licorice. Prominent acidity helps balance out the tannins. Quite long finish. There’s a wild rustic-ness to these that’s charming.
Will see how it develops.
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2013 Val Di Suga Brenello di Mantalcino
Quite modern , oak imbued, aromatically and on the palate, but there’s still dark cherry and herb notes interwoven and a juicy, fine tannined finish.
A misunderstanding with a happy end.
It wasn’t planned like this, but suddenly the bottle was open. Tannins present, but not overwhelming. Dense and deep, but already approachable, with air even more so. Excellent fruit (cherries mostly), typical earthy notes. I wouldn’t mind opening another one, but I prefer my Nebbiolos on a younger side.
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