Ah I think I was referencing the Chemin de la Brune, which is macerated. The reds seem to be doing just fine, but like you I’ve been wary of the Prima cuvee, as it seemed like a cuvee made for fruity quick bistrot consumption. Thanks for the note!
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I have been drinking a few of these 23 Rougeot sans soufre wines. I had the 23 Pommard Clos des Roses last week and that definitely needs a few more years.This is ready to go now, lovely fruit profile and the nose is crazy on this wine.
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I should have noted that more carefully, thanks Mads!
Only have singles of 2020/21s: Chemin de la brune, Les Traverses, Sels d’argent, Terre d’Ombre, Véjade - what would you drink when?
Before I sank the bottle, I noted it had turned mousey as well…
Bistrot wine it is 
Ah but me too. I scaled back my stock a bit last year, because I enjoy them immensely more at a French Bistrot thats been picked over for gems. Then it’s the perfect fallback like Foillard, that you know will work.
Ah but for immediate consumption Sels and Chemin. The rest you could do many more years if you wanted. I find them difficult to differentiate stylewise. Some others on the board might have more diehard opinions.
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2018 Prieur-Roch Clos des Corvees - For the first 45-60 minutes we were cruising 100 mph with the top off in a vintage 80s Porsche 911 turbo targa listening to 70s Nigerian fuzz rock as loud as the car stereo would go. THEN boom!!! The motor blew and we were stranded in the middle of nowhere without cell service with nothing but the smell of Mouse!!!
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savagnin, on a sunday…at the best wine bar in the world! huge curry leaf nose, super juicy and rounded mid palate, with nicely balanced acidity. no signs of mouse after 3 hours and a total surprise of the positive kind. not quite as throbbing and intense as a normal labet but perhaps higher drinkability more typical of a poulsard. the anfora elevage was seamless and unobtrusive. certainly a masterpiece.
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Lifted aromatics commanded by a hearty dose of VA, that regardless of being noticeable does not overshadow the purity of fruit. Unmistakably on the natural side of the spectrum. I would really like to know the aging capability of this wine, as it seams extremely open and quaffable at this young age.
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I am loving the Soyard wines.
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Overall the Soyard wines age fine. The base coteaux you are drinking are the most suspect to mouse though and/or high VA levels (only cuvée I’ve experienced it with, both red and white), so I would probably not age those.
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I hadn’t made a khachapuri in a while, so the weekend was a good excuse to make one and grab the 2024 Pheasant’s Tears Kisi. 6 months maceration on the skins in qvevri, then another year maturation in qvevri before release. The color isn’t edited at all, it was that orange (and pretty hazy to boot, though the sediment was all extremely fine and didn’t clump.) Standard amount of VA for qvevri winemaking with tons of dried apricot, apple ring, quince, hay, black tea, cardamom, coriander, turmeric, hazelnut, and ginger on both nose and palate.
The real kicker here was the tannin. It was verging on Chianti Classico-ish levels - high, lingering, chalky. It paired great with the khachapuri but I want to try it out with a pork loin or something to see how well the tannins hold up. Crazy flavorful and complex and only $25 to boot.
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Thanks for the insight. The one that I had is the Monopole, is that one the base? I thought that the entry level is not labeled as Monopole.
Two lovely Jura natural wines from last night. Both very good, although perhaps not quite as great as previous bottles.
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Oh I mistook it. The Monopole ages just fine! I have an 2018 in line to be opened soon 
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your bottle, the monopole, is indeed the top wine from the domaine. marc does some private label wines of personal plots he owns that have white labels. these wines in my experience tend of have a bit more structure to them and are probably the most age worthy. there is also a negoce pommard village from tercet but it seems to be a bit more friendly and similar to the cras wines than the hermaion (ladoix) or hcn.
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A set of really nice wines last night. Quick little decision on some ‘tough vintage’ bottles here in Seoul.
Domaine Ganevat - Les Survivants 2017
Very pretty straw yellow color. Burgundic nose of buttermilk, ripe stone fruits and a touch of lemon zest. Palate is very fruit forward and lactic. Ripe green apples, lemon and a touch of vanilla. Very minerally but it seems a little flabby in comparison to Rescapes, which is pure Savagnin. Would have liked a notch more of acidity from this vintage.
Domaine Labet - Poulsard 2021
Very beautiful pale color that’s nearly impossible to catch with the camera. Vantawine as a friend commented. While some Labet reds can be cloudy and a little ‘dirty’ to the eye, this was just a fine grained pale orange/red. Beautiful smell of rose petals, rhubarb, ripe red strawberries, all of which also was the common denominators for the palate. All wound together with a touch of five spice. Superb bottle, and one of the finest, if not the finest Poulsard I’ve had from them so far. As for aging these are never really built for aging like those of Overnoy, so I’d say drink within the next 5 years.
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the real puff daddy makes an appearance!
13 ouillé chardo blended with 12 sous voile savagnin. very delicate oxidative notes on the nose and so lemony fresh on the palate. monumental wine! probably can age another 10 years easy. similar to drinking a hypothetical still substance from selosse.
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Cantina La Bacheta Isa 2022. 100% Corvina, not super familiar with the grape but this was a wonderful dark rose/maybe pale red (ct has it as red), with a load of fresh strawberries and raspberries, and a hint of tomato leaf greenness to round things out with some more complexity. Tannins are there and not intrusive, i think buying this and forgetting about it for a year probably did it a lot of good. Left 2/3 the bottle in the fridge for a week and it held up well. I tend to like “complex” roses a lot and this was no exception, if I see it again at my lws i’ll probably grab it although a bit pricey (~$38 usd) for a flyer.
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Great color on that! Can imagine it being pretty sick chilled based on your desc.
Btw corvina is the primary grape used for Valpolicella and its various expressions (amarone, etc), though usually as a blend with a couple other things rather than 100%.
Arrived in Venice and ufortunately I couldn’t receive my 12 bottles I shipped down due to, Italy. So I picked up something ‘local’.
Terpin - Ribolla Gialla 2019
Very simple Ribolla nose of ripe peach and beeswax. A hint of VA getting it all going with the relatively high acidity. Relatively straightforward glass. Should have paid the twenty euros more and gotten a Damijan from '14. Gonna look forward to sipping my Labets from tomorrow 
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