WTN: Good drinks

2006 Bodegas Abad, Godello Dom Bueno:
Day one: Although varietally correct, this is sharp, resinous and a touch too bitter for me. Re-cork and try again.
Day two: more flesh and flavor but still bitter. Re-cork and try again.
Day three: about the same and just too sour for me.
13% alcohol, imported by Frontier Wines and about $10; no thanks.

Tomato, mozzarella and caper salad:
2005 Luneau-Papin, Muscadet Clos des Allées VV:
Lovely, as always and good with the dish but gave the impression it was starting to close down. 12% alcohol, imported by Louis/Dressner and about $13; more than worth it.

Salmon cakes with rice, peas and mushrooms:
1998 Lafarge, Bourgogne:
Still a pretty grippy little wine but the fruit has more flesh then on release and the length is better. Good with the dish. 12.5% alcohol, imported by Chelsea Ventures and about $15 on sale; I’d buy it again.

Vegetarian chili and salad:
2004 Puffeney, Arbois Trousseau Cuvée Les Bérangères:
Decanted one hour; smells of cherries, raspberries and earth; light-bodied but not thin with flavors that follow the nose, good grip and a long, slightly drying finish. The tannic grip melts away with the food and the flavors become more nuanced over time. A character driven wine and another compelling reason to try more wines from the Jura. 13.5% alcohol, imported by Rosenthal and about $28; worth it.

Leftover vegetarian chili:
2005 Edmunds St. John, Syrah Bassetti Vnyd.:
Blueberry, blackberry and spice notes right up front – then some black pepper, garrique, fresh meat and red fruit accents – expressive, alluring and of a piece; much the same in the mouth with a supple mouth feel, grip, good acidity, concentration, intensity and all in perfect harmony – swish it around in your mouth and there is not one rough edge – as beautifully integrated a young wine as I have encountered, perfectly balanced; long, expansive finish. Grand Cru quality and reminiscent of a ripe, young Hermitage; underlying power, both savory and sweet, yet grace and harmony before all else and not a hint of wood anywhere. I should live so long as to craft a wine like this and as good a syrah as the leftcoast makes. Has years ahead of it in the cellar and will take awhile to start showing its complexity; thankfully, I bought a case and will be able to follow it for several of those. 14.2% alcohol and about $45 on release; in today’s market, worth triple that.
Oh my!

Best, Jim

2004 Puffeney, Arbois Trousseau Cuvée Les Bérangères:
Decanted one hour; smells of cherries, raspberries and earth; light-bodied but not thin with flavors that follow the nose, good grip and a long, slightly drying finish. The tannic grip melts away with the food and the flavors become more nuanced over time. A character driven wine and another compelling reason to try more wines from the Jura. 13.5% alcohol, imported by Rosenthal and about $28; worth it.

Jim, this is such an excellent tasting note - it really captures the essence of this brilliant red Jura wine, which I listed in Wine Report 2008. By chance I am in the process of doing some blind tastings following visiting the Jura last week - as ever the latest bottled vintages of Puffeney's reds - the 2005s - have come out really well. This really understated, bearded man seems to produce better and better wines with each passing year. A big feature of his very cold (in winter that is) cellar is his oak foudres, which he looks after meticulously - it is partly this that makes his reds so good, that I daresay the care that he takes with the grapes plays a big part too. By the way, in case anyone is interested (you probably don't want to know, though) - if you can make it over to Arbois in the Jura, you can buy the 2005 Trousseau direct from Puffeney's cellar for €12 (about $17.50).

By the way, in case anyone is interested (you probably don't want to know, though) - if you can make it over to Arbois in the Jura, you can buy the 2005 Trousseau direct from Puffeney's cellar for €12 (about $17.50).

You're killin' me.
Best, Jim

[b]2005 Edmunds St. John, Syrah Bassetti Vnyd.:
Blueberry, blackberry and spice notes right up front – then some black pepper, garrique, fresh meat and red fruit accents – expressive, alluring and of a piece; much the same in the mouth with a supple mouth feel, grip, good acidity, concentration, intensity and all in perfect harmony – swish it around in your mouth and there is not one rough edge – as beautifully integrated a young wine as I have encountered, perfectly balanced; long, expansive finish. Grand Cru quality and reminiscent of a ripe, young Hermitage; underlying power, both savory and sweet, yet grace and harmony before all else and not a hint of wood anywhere. I should live so long as to craft a wine like this and as good a syrah as the leftcoast makes. Has years ahead of it in the cellar and will take awhile to start showing its complexity; thankfully, I bought a case and will be able to follow it for several of those. 14.2% alcohol and about $45 on release; in today’s market, worth triple that.
Oh my!

Best, Jim

Jim,
Now, you're killin me. I must find some of this nectar of which you speak.
'Winger

[b]2005 Edmunds St. John, Syrah Bassetti Vnyd.:

Jim,
Now, you're killin me. I must find some of this nectar of which you speak.
'Winger

And, when you do, please email me post haste, Bill. I failed to locate any on my recent swing through CA.

Mark Lipton

[David M. Bueker]

[b]2005 Edmunds St. John, Syrah Bassetti Vnyd.:

Jim,
Now, you're killin me. I must find some of this nectar of which you speak.
'Winger

And, when you do, please email me post haste, Bill. I failed to locate any on my recent swing through CA.

Mark Lipton

What's your hurry - it's just a French styled wine made in California.

Best way to get this nectar is direct from the bee hive.

And, when you do, please email me post haste, Bill. I failed to locate any on my recent swing through CA.
Mark Lipton

Mark,
Will do, but very unlikely it will be available locally since Steve does not have distribution in Indiana that I know of. None of my business, but that doesn't mean an enterprising retailer couldn't DI them, like I was able to help facilitate a year or so ago. Since, I'm no longer even remotely ITB, Steve would have to initiate the call/process. If Steve were to reach out via PM, I'd be glad to see what assistance I might be able to offer, albeit limited.
'Winger

2006 Bodegas Abad, Godello Dom Bueno
[b]2005 Edmunds St. John, Syrah [i]Bassetti Vnyd.:
Blueberry, blackberry and spice notes right up front – then some black pepper, garrique, fresh meat and red fruit accents – expressive, alluring and of a piece; much the same in the mouth with a supple mouth feel, grip, good acidity, concentration, intensity and all in perfect harmony – swish it around in your mouth and there is not one rough edge – as beautifully integrated a young wine as I have encountered, perfectly balanced; long, expansive finish. Grand Cru quality and reminiscent of a ripe, young Hermitage; underlying power, both savory and sweet, yet grace and harmony before all else and not a hint of wood anywhere. I should live so long as to craft a wine like this and as good a syrah as the leftcoast makes. Has years ahead of it in the cellar and will take awhile to start showing its complexity; thankfully, I bought a case and will be able to follow it for several of those. 14.2% alcohol and about $45 on release; in today’s market, worth triple that.
Oh my! Best, Jim

Jim. I have 4 bottles of the 05 Bassetti, and I was thinking of opening my first on my 72nd birthday in 2010, Steve says the 05 is a 20, maybe 30 year wine. I probably don't have that much left, but I'll come here and say bye on the last day...I hope.

I have 4 bottles of the 05 Bassetti, and I was thinking of opening my first on my 72nd birthday in 2010, Steve says the 05 is a 20, maybe 30 year wine. I probably don't have that much left, but I'll come here and say bye on the last day...I hope.

Bob,
Steve is probably right about this wine's longevity; it certainly impresses me that way.
But I wrote this note yesterday after tasting the wine. Maybe you can tell that I liked it . . . now.
Best, Jim