We have 7 more of these, same vintage, representing almost 30% of our entire Aussie holdings.
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I sadly have no more of this specific wine, but do have a number of mid to late 1990s Penfolds bottlings, largely the Bin 707 Cab (my second favorite Penfolds wine after St. Henri) and Grange. Another case of dad bought but never drank.
Very satisfying. Expressive and fragrant but still structured and prototypically Gevrey. Muscular with brambly fruit and quite a savory impression. Reinforces my view that BC has become more polished (but not necessarily better) in the years post-2015 or so. Also reinforces my view that the Cazetiers is the sweet spot in the BC lineup.
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Hi David,
That’s a great score. Super wine.
I assume it’s still got plenty left in the tank ??
Cheers,
Kent
It’s 100% ready to go, but no danger in holding. Plenty of life left.
Luís Seabra Xisto Ilimitado Branco 2022
This was opened to drown the sadness from not being able to spend the day with @melvinyeo and co.
60% Rabigato, 15% Gouveio, 15% Códega, and 10% Viosinho.
I was hoping for good but was surprised how complex and interesting this was! Poached pears, peaches, white lilies and citrus on the nose. Darker profile on the palate with quince and leesy richness. The texture is rich and slightly oily up until the salty grapefruit shows up and cuts it all up. Very fun wine.
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Vaccelli Quartz Rouge 2021
Dark berries, thyme, lush tannins. Hedonistic, regal, yet refined.
Note to self: drink more Corsican wine.
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I had a Culombu Storia Di Ecce Fructus 2022 a couple of months ago and it was very nice and a good food companion.
Good to know, thanks.
Canarelli, Gentile, Venturi, Abbatucci …
I never had a Corsican wine I didn’t like!
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Love his granit 174 and 60
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I bought this for the name, obviously! It comes from the Languedoc, I think. But the joke was on me, as it really was pretty crappy - rustic and a little clumsy, not my cup of tea at all. Oh well, at least they’re honest!
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If I remember correctly, the name is meant as some sort of a playful provocation… The red version wasn’t that bad. On a similar level as Chateau Migraine (Grand Vin Miserable, Dernier Cru).
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Yes, I think the idea behind it was François Mauss’s libellous statement that “le Beaujolais, c’est de la m…e”. I’m careful not to actually write the exact words because it cost the magazine that published the quote 100K€!
P.S. Actually I just checked and it didn’t! The case, brought by 56 Beaujolais co-ops, was lost on appeal!
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Great dinner at Tree Top restaurant in Vejle, Denmark. Should be michelin star in my book. Nice winecellar - especially some nice finds in Bordeaux. And this time I chose a non Bourgogne white wine… and it was amazing, great wine making.
the demi bottle VCC 2004 was blasting on all cylinders - good spot in maturity, shows complexity and velvet but also still has power.
Best dish was the Norwegian langoustine, simply bursting with juice flavors…
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Good datapoint read on the 2004 Vieux Chateau Certan. The only time I’ve had was a gifted bottle from Alexandre Thienpont when I visited the property and promptly bought some upon my return to the States and, since then, kept in the offline storage.
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Like many others I have not found the Chidaine dry Chenins to age well. The 2016 Baudoin was an unexpected triumph. Bright acidity, deep intense fruit, lovely mature rounded finish. One more bottle left in the Chidaine dry chenin version of Russian roulette!
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Opened Saturday for our Copenhagen Jura tasting as a cooking wine.
Still drinking amazingly well.
Such a versatile food wine. Sure its good with Comté, but works with so many different dishes. I had it last night with grilled spicy greens and later with sea salt chips! Splashing a bit in your risotto or sauce will also take the food to the next level.
35€ for a wine that last for weeks. Need to restock soon!
It is an aquired taste, but a type of wine I would suggest people try a few times. When you get it you get it. I also didn’t like the style to begin with, but now it is one of my favourites.
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