Archive for Red

2007 was a pretty good vintage for Pinot Noir up & down California.  Even before any wines were actually released, several of the wine media were hyping the vintage as one of the best ever for Pinot.  That was 8 years ago.  We did this tasting to see how a few are doing today.  Yes, just another opportunity to learn.

02a2007 Roessler Pinot Noir “Alder Springs Vineyard”–the founder, Roger Roessler, had a real fascination for Pinot Noir (& Chardonnay) & sourced fruit from some pretty interesting vineyards in his search for excellence.  Alder Springs, for instance, is made up of rolling hills with many different sun exposures in the northern part of the Mendocino county near Laytonville.  It is very remote & quite breathtaking in its scope.  Owner Stu Bewley is a vineyard fanatic with all kinds of viticultural & farming techniques/experiments going on there.   I also recall that Wells Gutherie at one point was helping Roessler produce the wines, all making for a very intriguing wine project, which insiders have kept an eye on for some years…..that is until Roger sold the project.  I am not sure what to make of this 2007 today.  It might have been in a dumb stage, as it was really dominated by oak nuances, even in the taste with the alcohol really poking out in the finish.  We have 1 bottle left & will look to retaste again in the near future.

2007 Cobb Pinot Noir “Rice Spivak Vineyard”02b–the Cobb family own the highly revered Coastlands Vineyard.  Son, Ross Cobb, has his own label & also made the wines at Hirsch Vineyard, after a stint working at Williams & Selyem.  The roughly 6 acre Rice Spivak vineyard is a combination of Dijon clones & the Swan heritage selection, all planted in sandy loam/volcanic ash soils.  Wild yeast fermented & the juice spent 17 months in French oak, 30% new.  This is a very graceful, classy, suave style of Pinot & is showing really nicely right now, with harmony & wonderful balance.

02c2007 Brewer Clifton Pinot Noir “Ampelos Vineyard”–here was an opportunity to taste a BC Pinot with some age on it.  Because they typically use a lot of stem inclusion, the resulting wines need some bottle age to resolve itself some….& this wine has finally started coming out of its shell.  Yes, this is a surprisingly big, flambouyant  Pinot, with the minerality definitely there in support, which by the way also helps with the wine’s buoyancy as well.  Well worth checking out!  Ampelos is a hillside vineyard on the eastern side of the Santa Rita Hills.  The 2 acre parcel which BC works with is 828, planted in 2004.

2007 Scherrer Pinot Noir “Big Brother”02gFred Scherrer produced his first “Big Brother” Pinot Noir with the 1999 vintage.  His next one was the 2006 & here we are with his 3rd.  The fruit is mostly Dijon 777 grown near Annapolis out on the true Sonoma Coast.  This very cool spot is why there is much structure & hutzpah in the wine.  Amazingly, even though this wine is 8 years old, one wouldn’t even notice on first taste.  This is a gorgeous, delicious, well balanced beauty with a long way still to go.  Save your bottles for another day.  You will be glad you did.

Categories : General, Red, Wine, Wines Revisted
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Apr
05

Some Thoughts on Syrah & Reduction

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I recently sent out an email. which stated the following, & here are some of the responses I got back.  I purposefully did not include names, as who said what is not the point.  It really is about sharing insights & learning from each other.  I have found there is never just one answer.

I am writing a piece on Syrah and am hoping to get your thoughts on the subject.  I recently read somewhere the Syrah has a propensity to go “reductive” in bottle.

What does that mean?  How?  Why?

Is there other grapes with this tendency?

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Reductive, anaerobic, as opposed to oxidative.

Reduction can show as shut down with muted aromatics and palate to an extreme of stinky, sulfitey aromas and off flavors.

Syrah is notorious for being reductive in the cellar, as well. Wines are made using non-oxidadative techniques more and more, resulting in wines with a tendency towards reduction. Syrah is oftentimes aged on lees. This helps protect the wine, keeping CO2 in solution and oxygen away. This can drive the wine further into reduction.

When I’ve had the opportunity to taste at Clape and Faury they pour young Syrah’s from foudre or barrel, they are often reduced. They often then follow with the previous vintage out of barrel and bottle and the reduction has disappeared.

Syrah made by Cabernet Sauvignon makers where they rack and return the wine often tends to be less reductive. However, the wine tastes less like Syrah, in my opinion.

I like having some reduction in our Syrahs, and most of our wines for that matter, during the aging process. Keeping our wines on lees in barrels enables us to use less SO2 during the barrel aging process. The wines tend to be a little closed, especially during the winter. I like that. The wines evolve slower and are a little tight when bottled. A little time in bottle or decanting will help.

If a vineyard has been sprayed with sulpher too close to harvest, there will often be some residue on the grapes and will result in stinky, reductive, sulfite-like aromas and off flavors in the wine.

Chardonnay comes to mind as a variety that also tends to be reductive. We always have several barrels that show those reductive characteristics. These barrels tend to be barrels that were the last filled from that particular lot and tank. So these barrels likely have more lees and heavier solids in them.

I’ve read recently regarding the style of Chardonnay winemaking, Burgundy in particular, and the inclination winemakers have towards the reductive, matchstick quality. Think about winemakers whose style and trademark go hand in hand with the matchstick quality: Coche-Dury, Roulot, Pierre Yves Colin.

We like some of that character in our Chardonnays, for sure.

It’s a fascinating topic always worth chewing on.  I’d love to hear your impressions and thoughts on it and your experiences with wines in bottle and in winery cellars.

I did forget to some notes regarding nutrients during fermentation.

If a vineyard is low or deficient in nitrogen, the grapes or juice in the fermenter will be low in nitrogen.  We know this by a juice sample we send to the laboratory to measure sugar concentration, acidity, potassium, and nitrogen and ammonia for fermentation.

Yeast, native or lab, can stress during fermentation if there aren’t enough nutrients in the must. A too warm fermentation and not enough oxygen will also stress yeast. When yeast are stressed, not only is there a risk of a stuck fermentation but the wine can also end up with the hydrogen sulfide spectrum of odors and flavors – extreme reductive smells and flavors.

We don’t add nutrients to our Chardonnay. We taste and smell our red fermentations along fermentation observations. If there’s an off smell or flavor we’ll pump it over longer to introduce some oxygen to the fermentation. Usually, that helps a lot. If that doesn’t do the trick we will add small doses of yeast nutrients to rid the wine of those attributes. These nutrients include nitrogen, ammonia,  yeast hulls.

It’s much harder to rid the wine of any of those characters once the wine is dry and in barrel.

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Without getting into gains and losses of electrons, “reductive” is a loosey-goosey term used by wine tasters to refer to a wine that show sulfur-based aromas, things like rotten egg, burnt rubber, burnt match, rotten cabbage, etc.  With oxygen, these sulfur-based aromas can dissipate to reveal the true character of the wine but occasionally they can develop into something more permanent.  Copper sulfate is used to remove excess sulfur based aromas but it does not remove mercaptans (more the rotting cabbage/onion smell).  Why is Syrah more prone to reduction?  I don’t know exactly why but it may have to do with with the lack of nutrients available for yeast and/or the chemical makeup of Syrah.  Other varieties with which we work that are prone to reduction during elevage are Mourvèdre and Petite Sirah.  Interestingly, I have never had a reductive Zinfandel.  Sulfur-based compounds play a significant role in the aromas of many whites such as Riesling, Gewurztraminer, Colombard, Sauvingon Blanc, and Petit Manseng.

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For a nice overview of reduction in wine see (http://nanaimowinemakers.org/Steps/H2S_Issues.htm) Syrah and other varietals ( Riesling, Sauvignon Blanc and certain Pinot noirs for us) have a biochemical propensity to resist oxidation and therefore being reductive. It is positive as it gives them a greater ability to age but will also present challenges as it goes through phases where it generates sulfur compounds that change the fragrance and mouth feel of a wine (usually for the worst or at least masking other features). It is complicated to explain as Oxidation and reduction happen at the same time and has to do with layers of chemical reactions I am not that comfortable with and are actually not that well understood. We learn how to link it with, the farming, the fermentation, nutrients, temperatures etc. One becomes familiar with it through sensory analysis and empirical observations.
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You know I’m not a chemist so I’m sure you will find the chemistry answer from someone else.  What I can tell you is the practical side, and that is Syrah is opposite of Pinot Noir in this regard.  I take a completely different approach in protection of the two varietals.

Pinot needs to be protected from oxygen, it breaks down easily, the color, the aromas the textures all seem to be unstable.

Its its not cellared at the right temp, if the lees are not perfectly clean, if the ph is too high, if the free so2 is below molecular threshold, pinot can fall apart.  I only go 6-9 months before the lees have consumed all the extra o2 thats available, and needs to be racked then sulfured.

Syrah on the other hand is very forgiving.  Although I cellar everything at the same temp, (55 degrees year round) syrah eats up oxygen at any opportunity.  I typically go an entire 24 months in barrel on the gross lees before its racked for the first time and receives its very first addition of so2.  Pretty crazy huh?   Obviously I only work with cold climate syrah (low ph, high acid) and this allows me to take this approach with much more confidence, because the chemistry of the wine is stable.

Reduction is lack of oxygen.  Syrah eats up oxygen and when its tapped out the wine goes into a reductive state.  Once the wine hits more oxygen, the reduction aroma lifts off the wine like a protective blanket.  Chardonnay (Roulot is a great example) is another grape always flirting with reduction.

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Syrah does have an odd perpensity to become reductive or form H2S, Hydrogen Sulfide or rotten egg aroma.

So does Gamay. People think it is due to the thick skin on a big grape. Serine which is smaller doesn’t do it as much. It is tougher to aerate after it forms because it oxidizes easily. It probably has something to do with the nature of the chemicals in the larger skins.

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This is a complicated issue.

‘Reduction’ is not a term used consistently in even the most technically savvy wine communities.  It can be a term for a ‘not very splashy racking strategy’ vs reduced sulfur compound formation at some point in the wines development. The t wo do not have to be connected by anything other than Sulfur being part of the chemistry.

Sensory wise, it’s about how volatile thiols pose themselves according to the reduction-oxidation potentials of their parallel equilibria.  If they are not there in large numbers or in highly stinky form, nobody senses them.  If conditions vary to Chang amounts or forms, even low levels are distracting.  It’s not a nutshell subject.

Makes sense now.  Right?

The two usages of the term are not joined at the hip.  It drives me crazy.  Once you have Carbon and Sulfur joined, the options become…complicated.

Think more about HOW you get there vs WHERE you happen to be.

There’s way more to say on the subject, but I’m tapped out right now keeping things at home happening.  Plus, I’m no expert chemist. I only have a BS with at-home graduate studies and decades of experimentation.

Thank you for digging into that mud hole.  It is a fertile subject.

Keep asking those questions.

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Never if one’s systems are in place.

“Reductive” is an excuse.

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I find that Syrah likes a traditional approach to fermentation, and using native yeast, moderate amounts of nutrients, low SO2 at the destemmer, some whole cluster inclusion, all help to bring the level of sulfide development in the must to about the same level as any other grape. Basically, sometimes a little happens, but if it is a small amount I don’t worry about it too much.

Regarding elevage, I find it all starts in fermentation, so if the lees are clean and your fermentation went well, no further problems occur. I keep Syrah on the lees for about 8-10 months usually, sometimes longer, with no problems.

If Syrah goes reductive in bottle, it was already reductive in barrel. period. The same thing goes with screwcaps. It was a problem that the winemaker thought was addressed, which reared its ugly head again in bottle.

But, as others have noted, some “reductive” compounds bring typicity in small amounts. I don’t mind it in small amounts, but I don’t want to smell vinyl or perm or diapers. :)

I also am not a fan of many Roulot wines that too me are deeply flawed. Coche on the other hand I think is well judged.

Categories : General, Red, Wine, Wine Thoughts
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The Managing Partner of both DK Steakhouse & Sansei Waikiki, Ivy Nagayama,   1A5loves creating interesting & thought provoking wine & food pairings.  Her latest craze is with the wines from the Pacific Northwest.  On this night, she & Sansei Exec Chef Jason Miyasaki created a menu & pairing for visionary wine mogul, Mark Tarlov of Chapter 24 out of Oregon & a few select local customers.

Chapter 24 Dinner1st Taste: Contemporary Sushi DuoFoie Gras Nigiri Sushi & Shichimi Pepper Seared Ahi Nigiri (wine: 2013 Two Messengers Pinot Noir)    0A1

Intermezzo: Opakapaka CarpaccioMaui onions, Nalo basil relish, red jalapenos, kalamansi essence

0A22nd Taste: Red Wine Marinated Grilled Duck Breastwith Nalo Farms mixed greens & roasted fingerling potatoes, Maui onions, hard boiled quail egg, & a pomegranate balsamic vinaigrette (wines: 2012 Chapter 24 Pinot Noir “Flood” & 2012 Chapter 24 Pinot Noir “Fire”)  0A5

Entree: Red Wine Vinegar Braised Kurobuta Pork Bellywith Kaneshiro Farm’s bok choy, Hamakua Ali’i mushrooms, roasted peanuts, saffron rice pilaf & star anis jus (wine: 2012 Chapter 24 “Last Chapter”)

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Mar
19

Dry Aged Steak & Wine

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Over at our DK Steakhouse, located in Waikiki, we dry age our own steaks.  Generally speaking, as the meat dry ages, moisture evaporates from the muscle which concentrates the natural meat flavor & at the same time, helps to tenderize (the natural enzymes help break down the connective tissue) the steak.

The showpiece steak to try here is a 21 day dry aged “bone in” rib-eye.  We start with a terrific no growth, no hormone steak.  In addition to the qualities listed above, once the steak gets over 20 days of aging, it also develops a nutty, gamey, almost bleu cheese like character which true steak lovers really look for & relish.  I bring this up, only because it will be an important consideration when we look to pair a wine. For me, 21 day typically is a good sweet spot for many to enjoy.

DK Steakhouse also has an 1800 degree oven, which essentially sears 0_a_steakthe steak on 2 sides, keeping the middle tender & juicy when cooked medium rare.  In addition, the steak does not get that charred, burnt taste on the outside like charcoal or wood cooking can create.  This is again, another factor to consider when pairing wines.

Yes, to me, this is an ideal dish to pair all kinds of red wines with.

For many wine collectors, this is certainly the dish to bust out your treasured bottle of Californian Cabernet/Merlot or red Bordeaux.  Since most wine collectors are well versed in this arena, I will only mention the Forman Cabernet Sauvignon.  Ric Forman Cabernets are not like anything else from the Napa Valley.  They exude a much more gravelly character, which really steps forward in the wine with bottle age.  I find the gravel rusticity works very well with this steak’s more rustic character.  In addition, the Forman Cabernets are not “fruit bombs” & have really good structure, elegance & wonderful balance.  I have been very fortunate to taste many older vintages of these masterpieces recently & would suggest the 2002, if I had a choice.  The 2002 still has an amazing, resiliant core AND, the gravelly character is very prominent, both qualities very ideal to create an interesting pairing.

True wine lovers can also use this as an opportunity to be adventurous & try other kinds of wines.  Consider, for example, a hearty (for the meat’s full flavor & marbling), more rustic styled (which will work with the nutty/gamey edge) red wine.  My first, knee jerk thoughts are from France’s Rhone Valley –Clape (or Allemand) Cornas, a Syrah based red from the north or Vieux Telegraphe Chateauneuf-du-Pape “La Crau” (or Sang des Cailloux Vacqueyras) a Grenache blend from the south.  In each case, I would suggest vintages which still feature a virile core of mojo, fruit & structure.  For both the Clape & Allemand Cornas, therefore, consider the 2000 vintage.  Although not overly heralded, having had both recently, they both still have the hutzpah to handle this wonderfully marbled steak & the wild gaminess to make things interesting.  In the case of the Vieux Telegraphe & the Sang des Cailloux, my wish would be the 1998, both still being a real beast with lots of true character, depth & soul.

If you are looking for a Californian red wine, I suggest this can be a wonderful opportunity to explore California Syrah & other “Rhone Varietal” red wines.  There are growing number of really interesting, provocative renditions being produced up & down the state.  Standouts which immediately come to mind include more worldly styled Syrah based reds, such as the 2001 Ojai Syrah “Bien Nacido Vineyard” (from the Santa Maria Valley); the 2011 Linne Calodo “Perfectionist”; the 2006 Saxum “Bone Rock” (both from the limestone/siliceous hillsides of Paso Robles); the 2010 Neyers Syrah “Old Lakeville Road” (from the Sonoma Coast, near Petaluma) or the 2007 Autonom Syrah “Law of Proportions” (a blend of Santa Barbara & Arroyo Grande grapes).  Somehow these kinds of masculine, rustic, earth driven, peppery reds create a real interesting synergy with dry aged steaks like this.

Here are some other interesting wines/grape varieties, recommended by managing Partner, Ivy Nagayama, to explore–

–Mourvedre (Domaine Tempier or Domaine Gros Nore from Provence, France)

–Nero d’Avola (Riofavara “Sciave” from the southern tip of Italy)

–Malbec (Clos la Coutale Cahors from southwest France or Tritono from Argentina)

–Tannat (2004 Cambiata from Monterey, California)

–Nebbiolo (2005 Barolo or Barbaresco from Piemonte, Italy or the 2004 Palmina”Ranch Sisquoc” from Santa Barbara, California)

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Mar
17

A Tasting of 4 IPOB Pinot Noir

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“In Pursuit of Balance”  Thursday, February 26th 6pm

A few years ago, then Michael Mina Restaurants wine director, Rajat Parr along with Jasmine Hirsch from Hirsch Vineyards, launched a concept they entitled “In Pursuit of Balance”.  Here is an excerpt from their website–

In Pursuit of Balance is a non-profit organization seeking to promote dialogue around the meaning and relevance of balance in California pinot noir and chardonnay.

This growing group of producers is seeking a different direction with their wines, both in the vineyard and the winery. This direction focuses on balance, non-manipulation in the cellar, and the promotion of the fundamental varietal characteristics which make pinot noir and chardonnay great – subtlety, poise and the ability of these grapes to serve as profound vehicles for the expression of terroir”.

Needless to say, it created much controversy, as wineries lined up taking sides/stances on the issue.  There is never just one right answer to these things, AND to me, the issues were, in fact, not as important as the questions being asked.

The IPOB website further asks

What is balance in pinot noir and why does it matter?

Balance is the foundation of all fine wine. Loosely speaking, a wine is in balance when its diverse components – fruit, acidity, structure and alcohol – coexist in a manner such that should any one aspect overwhelm or be diminished, then the fundamental nature of the wine would be changed.  The genius of Pinot Noir is found in subtlety and poise, in its graceful and transparent expression of the soils and climate in which it is grown. Balance in Pinot Noir enables these

characteristics to reach their highest expression in a complete wine where no single element dominates the whole.  The purpose of this event is to bring together like-minded growers, winemakers, sommeliers, retailers, journalists and consumers who believe in the potential of California to produce profound and balanced Pinot Noirs.

This isn’t a rebellion, but rather a gathering of believers. This is meant to open a dialogue between producers and consumers about the nature of balanced Pinot Noir, including:

  • Whole-picture farming and winemaking. Artisan winemaking techniques are a given at this point. Looking beyond that, let’s consider farming, or even pre-farming decisions, and the thought process behind identifying a great terroir. How do these decisions affect the balance of the ultimate wine?
  • Growing healthy fruit and maintaining natural acidity to achieve optimum ripeness without being overripe. What is ripeness and what is its relation to balance?
  • A question of intention: Can balance in wine be achieved through corrections in the winery or is it the result of a natural process informed by carefully considered intention at every step of the way?
  • Reconsidering the importance of heritage Pinot Noir clones with respect to the omnipresent Dijon clones.

What do heritage clones contribute to balanced wine?

Pinot Noir grown on the west coast has been the next big thing for a while now, but perhaps that shouldn’t be the case. Popularity is an exaggeration, a distortion of Pinot Noir’s defining qualities and a distraction from what makes it truly great.  As Pinot Noir lovers, we face a collective challenge in the search for truly expressive, honest wine: What must we do to achieve balance in California Pinot Noir?”

For this tasting, we have chosen wines from 4 members of IPOB (from 4 different vintages) to showcase what can be—

2011 Knez Pinot Noir  “Demuth Vineyard”  112

from the cool confines of the Anderson Valley, this vineyard is located in the hills to the east, roughly 1300 to 1500 feet elevation, 30+ year old vines—2A & Pommard heritage selections.  Business entrepeneur Peter Knez a few years back purchased both Demuth & the adjacent, well renown, celebrated Cerise Vineyard.  Both vineyards feature bear wallow soils on a wind pounded hillside.  Knez smartly hired Anthony Filiberti of Anthill Farms to over see this project & the wines have so far been pretty darn good–lighter in color, enticingly fragrant, fresh & snappy with wonderful texture, refinement, balance & only 13.2 alcohol, naturally.  This is just the beginning………

1132009 Drew Pinot Noir “Valenti Vineyard”

Jason Drew is one VERY talented winemaker.  We have watched, in fascination, him grow & develop over the years & there is NO doubt, he is in the zone right now.  The Valenti Vineyard is perched up in the Mendocino Coastal Ridge roughly between 1200 to 1600 feet elevation, planted to 667 & 10% Rochioli cuttings.  This 2009 is absolutely gorgeous & well textured.  72 case production.  Yes, this boy is on fire right now.

2008 Ojai Pinot Noir  “Clos Pepe Vineyard”  114

Ojai is the wine project of Adam Tolmach, one of California’s true winemaking masters of all time.  Over the years, his wines showcase an Old World sensibility, especially for minerality & balance.  This 2008 Clos Pepe Vineyard designate is produced from a Pommard heritage selection harvested at a scant 1.5 ton per acre. This vineyard is continually pounded by a gusting coastal wind, which at least partially accounts for its low vigor.  I don’t typically quite understand wines produced from the Clos Pepe vineyard.  (Although, I actually prefer the Chardonnay to the Pinot Noir).  The wines are often lean, angular & tight fisted.   Furthermore, I am not sure this is a Cru quality vineyard, but I would say, Tolmach produced a wonderfully pure, minerally, well balanced, wonderfully textured, classy Pinot which is very tasty, sumptuous & interesting right now.  140 case production.

1152010 Tyler Pinot Noir  “N Block–Bien Nacido Vineyard”

The Bien Nacido vineyard is very large at over 800 acres. Over the years, the 2 blocks which have really stood out for Pinot Noir are “Q” & “N”.  Justin Willett now gets tiny quantities of “N” Block–Martini heritage selection, planted in 1973 on its own roots.  (I also believes he gets a tiny bit of Q Block too).  As expected, this finished wine displays lots of vinosity & character, much more so than the “G” block fruit he previously worked with, AND much more interesting & provocative.  Yes, this is quite a standout & well worth trying to get.  Roughly 100 case production.

Categories : General, Red, Wine, Wine Thoughts
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Mar
05

A Taste of Old Vine Carignane

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Although the relatively little known Carignane grape variety is one of the world’s most widely planted, over the years, it has been generally regarded as a “work horse” rather than a noble one.  Still thankfully, there is a niche for this unsung grape variety being established by a growing number of young buck winemakers, from different parts of the world.  Why?  When grown & made by the right hands & minds, athough not showy or grand, it certainly can range from being interesting, delicious & food friendly to provocative & soulful.

Furthermore, since there are many really interesting, old vine parcels & their grapes accessible & at good prices, one can get really good, interesting wine at much more reasonable prices.  To show you better what we mean, here are 4 well worth trying.  (I was so surprised when overlooking our wine inventory how many more Carignane based red wines we actually have at VINO to choose from!) Just another really good opportunity to learn!

2009 Santadi Carignano del Sulcis Riserva  “Rocca Rubia”  0aa2

“This barrique-aged, cru Carignano (100%)  is a real star: lush, extract-fraught, full-bodied, with ripe, chewy fruit & supple texture, it is also extremely long-living. Bush-trained Carignano is especially rich in noble tannins.  Experts believe Sulcis (of Sardegna) is the exclusive Italian home of Carignano.  Whatever its beginnings, here the Carignano vine is so ancient and rooted in the Sulcis region it can safely be called one of the island’s native stars”.

2007 Shardana

A relatively new discovery for us from the Island of Sardegna, in the seafront Valli di Porto, extending to the sea.  The core of this wine is produced from 100 year old Carignane with a small amount of Syrah blended in.

2010 Vinci  Carignan Centenaire “Rafalot”  0aa4

“100 year old vine Carignane–natural yeast fermentation in neutral vessels & bottled unfined and unfiltered, with little to no added sulfur.  This special bottling has profound concentration and minerality from the clay, limestone, granite, and schist of this corner of the Roussillon”.

0aa32007 Clos Pissarra “La Vinyeta”

an extremely steep 2.5 acre vineyard in Priorat, Spain, full of slate with almost no topsoil. 2007 yielded a scant 4/10’s of a tons per acre of roughly 80% Carignane (Samso) & 20% Grenache Garnatxa) vines that are over 125 years old .  A true throwback to another century, the vines really get to know the meaning of struggling.

Categories : General, Red, Wine, Wine Thoughts
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The pursuit of superb red Burgundy is such a challenge.  It really is hard to imagine a more elusive, fickle grape variety than Pinot Noir, even those from its home turf in Burgundy.

In a recent discussion with a wine friend & whose palate I greatly admire, I was amazed at how he diligently spends so much time looking for flaws & imperfections in wine.  Well, one would have such a hard time looking for pure perfection in wines, especially in Burgundy.

I, on the other hand, now look whether I enjoyed the wine or not, a little brettanomyces, or a huge dollop of oak or not, especially in Burgundy.

Which brings us to the 2 red Burgundies we recently tasted, which we enjoyed, flaws & all.

2000 Domaine Maume Charmes Chambertin  b4

I don’t think the Burgundies of Domaine Maume were or are on too many top 10 lists.  There are many possible reasons for that, but the fact is, I tend to enjoy their idiosyncratic, more rustic, old style approach to their Gevrey Chambertin based Pinot Noirs.  I was amazed watching their wine ferment in underground cement tanks, unlike those in so many other luxury domaines.  The wines have a musky masculinity & a deep, resounding stoniness woven throughout the wine which sets it apart.  Maume has 2 Grand Cru parcels–1 in Mazis Chanbertin & the other in Charmes Chambertin.  2000 certainly had its challenges for many producers & their resulting wines, but I don’t care about that in this case.  I enjoyed this wine.  It was like seeing an old friend again.  I was saddened to hear that this domaine sold a little while back, which made tasting this wine even more memorable. I am sure what once was, may be only a memory shortly.  Change is inevitable at this domaine.

aa031998 Leroy Clos Vougeot

1998 was yet another vintage with its challenges.  I remember once hearing a winemaker say “anyone can make a really good wine in great vintages.  It’s those challenging vintages which really shows the true skill of a master“.  This wine had wonderful perfume & pedigree…..& definitely Grand Cru in character. There is a lot happening in this bottle & one can understand why Leroy has such a huge reputation for their wines.  The biggest challenge for me is the price tag, so I am most thankful for having the opportunity to even try this superstar cuvee.

1989 Emmanuel Rouget Vosne Romanee “Cros Parantoux” 

One of the true iconic collectibles from Burgundy today!  I have tried in vain to write something logical, coherent about this wine & still express something that is not expressible to me.  So….instead, here are some excerpts from  to the rescue–

http://winehog.org/cros-parantoux-soft-spot-richebourg-21033/

Categories : Red, Wine, Wines Revisted
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Feb
22

A Quartet of New World Rustic Reds

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Here was an opportunity to taste some hearty, masculine, rustic reds…..from some of our favorite standout American winemakers.

2009 Carlisle Zinfandel  “Carlisle Vineyard”  02

Carlisle vineyard was planted in 1927 in the Olivet Lane area of the Russian River & is organically farmed.  This is owner/winemaker Mike Officer’s Cru Zin, which he says is ‘serious stuff”—produced from an old vine vineyard  which has considerable stuffing, & vinosity yet with wonderful texture, balance & site specific character. 

0a82008 Tritono Malbec “Mendoza”

A terrific Argentinean, grown high up in the foothills of the Andes Mountains (the core—planted in 1926) & crafted by Pinot superstar, Steve Clifton of Brewer Clifton fame.

2009 Behrens Family  “Sainte Fumee”  0a7

A sassy, spicy endeavor—rich, intense, extracted, gutsy, tannic, a powerhouse—36% each of Grenache & Syrah as the base. This is only Les Behrens’ 3rd Sainte Fumee bottling. 

0b42012 Reynvaan Syrah “The Contender”

A dramatic, explosive 96 to 98 pointer from Washington state & phenom Matt Reynvaan, which shows the innate potential the Syrah grape variety has in Washington State.

 

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Feb
09

A trio of “Library” wines 01-15-15

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Our first winetasting of 2015!  We begin the year with a trio of slightly aged French classics, produced in a style reminiscent of the old days.  It is a homage & a remembrance of the way wines used to tasted or aspired to be like……Yes, PRE-fruit bombs, PRE-Robert Parker.

Again, it is a friendly reminder of estate grown wines, where the owners are vested in their land & their wines from the ground to the bottle.

Where, they look for heritage/heirloom vines rather than scientifically propagated material.  Where they farm sustainable & therefore have a living vineyard.

Where, the winemaking is the way it used to be, much less scientific & much more about the way their ancestors taught them.

PLUS, because each wine has some bottle age, one can better experience what the vineyard wants to say.  Yes, this definitely a different kind of tasting……at least for these times.

Just, another opportunity to learn!

04211997 Catherine & Pierre Breton Bourgueil  “Les Perrieres”

Their best parcel—1 hecatare, a limestone hilltop of 50+ year old vines, organically & biodynamically farmed.  This is Bourgueil, NOT a Bordeaux or Californian wannabee & the Cabernet Franc therefore manifests itself very differently.  NO bigness or showmanship.  Wildly rustic character with refinement, etherealness & structure throughout.  We tend to think wines of an appellation, like Bourgueil, to all be representative of the appellation.  While that is a noble thought & while many producers certainly try, it just doesn’t end up that way.  Bourgueil is located in France’s Loire Valley & over the centuries, I am sure it was greatly influenced by the ocean at one time or another, as well, as the powerful Loire river.  These 2 factors had to affect the soils.  Hence, the sandier soils from the flat parcels would certainly result in a different Bourgueil than those grown on the rockier hillsides & their strong limestone influences.  This is a more masculine Bourgueil, with a wildly rustic, intriguing, provocative, dark nuances & lots of structure.  The 17 years of bottle age has done wonders in harmonizing the components.  AND, it has way more verve & vitality than the 1993, 94, 95 & 96 I have tasted recently.

2000 Chateau Gombaude Guillot  0420

Located on the Pomerol plateau of Right Bank Bordeaux.  Mostly Merlot with a dash of Cabernet Franc, grown in gravel/flint/clay soils (rich in iron), organically & biodynamically farmed.  The results—a classic reflection—rich, supple, yet with grace & finesse & a deep, gravelly minerality & structure.  This is done in style reminiscent of Bordeaux in the 70’s & before.

04222002 Domaine de Cherisey Blagny Premier Cru “Genellottes”

The village of Blagny lies between Meursault & Puligny Montrachet, slightly offset & higher in the hills.The higher elevation & the high percentages of marl in the soils create very different wines than those of the lower vineyards.  This Premier Cru parcel is only 1/3 of a hectare & was planted in 1934.  Domaine de Cherisey is a stalwart of classic wines of intensity, structure & integrity rather than showiness & fashion statements.  I am always amazed at how ethereal their Pinot is.  It reminded me how pretty, intricate, sheer & haunting a Cotes de Beaune Pinot Noir can be.  Wow!

Categories : General, Red, Wine, Wines Revisted
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Feb
03

Aged Cornas

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Cornas  AAA2

In January of 1991, I had the good fortune to visit France’s northern Rhone for the first time & walked away with a real fascination for the Syrah grape variety, & its iconic home turfs–Hermitage, Cote Rotie & especially Cornas. Cornas is a small appellation, & the best parcels are on the steep, mostly granitic hillsides rising above the town. Cornas is 100% Syrah, very masculine in character, chunky, sultry, wildly rustic & so intriguingly provocative. The 3 finest maestros of this appellation, each of whom I visited, are–Noël Verset (now retired), Auguste Clape (now run by his son Pierre Marie & grandson Olivier) & at a later date, Thierry Allemand.

b6 b7Auguste Clape Cornas

Inexplicably over the years, Cornas, especially Clape Cornas, has not garnered the prestige & clamour it deserves, which I never could understand. I guess I should be thankful that one can still get some & at prices a fraction of those of the top echelon Syrahs from Chapoutier & Guigal. The Clape Cornas wines are so personal, have such sincerity & soulfulness as these 2 wines (1996 & 2000) clearly reminded me of. In both instances, these wines are really vin de terroir oriented, meaning they showcase the Cornas hillside character, rather than the Syrah grape variety or the opulence of a sun rich vintage. While they both may never get HUGE scores & accolades, I found both wines to be so fascinating, soulful & full of old vine vinosity & the true character of a special piece of earth. (Tasters should not expect BIG, opulent fruit, eventhough both wines are quite masculine & vin garde).

2000 Noël Verset Cornas b5

I fell in love with Noël Verset Cornas on first taste. They were so masculine, rugged, hearty & sinfully rustic & sauvage in their youth, yet intricate, nuanced, provocative & UN-heavy. I always thought I was a minority for these wines, until I noticed the skyrocketing, meteoric rise in their prices recently. Although I am sure alot has to do with the scarcity of the wines (since 2006 was his last vintage), but at the same time, I believe there are wine lovers out there who appreciate good old fashion tradition, staunch, passion driven authenticity of a world-class wine & site which really is like no other. With Verset Cornas, I would always get green peppercorn, andouille sausage/raw meat, musk character, which I later discovered must have come from his old vine Sabarottes parcel. (Clape bought some of the parcel, which we tasted & found it to have a similar character). Cornas is a VERY different slant on what Syrah can be, AND Verset was a pillar of what it was traditionally like. I am sad to say that the number of his bottles are dwindling. I am also happy to say tasting this 2000, at this time of its life, is a memory I will cherish forever. Thank you for sharing.

Categories : General, Red, Wine, Wines Revisted
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