WTN: Aloxe Corton 1979, Terras Gauda, Planeta Ch.

Aloxe Corton 1979 Hubert Audiffred (no alcahol level)

Red colour with orange border and a hint of rubi violet.
Wonderful aromas of sour plum, cloves and a lot os spices. In the mouth surprising alive, wonderful acidity, delicate flavor of almond, a finish herbal, like marlmite with acetate! After 3/4 of the bottle the sediments makes impossible to drink, but i was very happy to open this bottle and find something that wasn't a brown liquid with infected with TCA!

Terras Gauda 2005 12,5%

Beautiful deep yellow colour.
Very floral and almond, sour nuts, quite resin. In the mouth is more calm down... balance, but not so vivid, in general very good!
tasty and easy, every body lik's in the lunch and I realise that was just fine!...I was always tyring to find " another fantastic Vouvray in my white wines..."

Planeta chardonnay 2007 14% 10 F.Oak

Golden strong yellow color. A strong orange blossom, apricot, with a over toast woody base. In the mouth the wood is better, dialog well. My biggest complain is about the acidity , not enough for the body, but has a good structure, an is vary salty, dry with green cooked finish. A strange new world, nice experience!

Aloxe Corton 1979 Hubert Audiffred (no alcahol level)
but i was very happy to open this bottle and find something that wasn't a brown liquid with infected with TCA!

Well if that is the only barrier to happiness then you should often be quite a happy man!

Sounds like an interesting wine that was on the edges of several cliffs, but still managed to deliver pleasure.

Just to try explain better,

If you think that my grand pa has a winery totally out of condition with no temperature control in a tropical humid country for 50 years to just forget one bottle there, is almost a miracle this wine showing some pleasure... so he has 4 more bottles in this condition (after a lot totally bad)... so open this in his company makes me vary happy! Always!


Regards.

That's great about the Aloxe Corton! Tell us more about the white wine, it sounds interesting and looks like Rias Baixas is written on the label. Is it an albarino from Galicia?

I found this post and for sure this will be more clearly technical description than my could be...
viewtopic.php?f=3&t=5427&p=42290&hilit=terras+gauda+2005#p42030

So after reading the web site from winery: "we selected the albariño grapes from the plots at Eiras-Bostelo, our lowest-lying vineyard, with high humidity, south-facing and warmer temperatures, producing an albariño-based wine that is highly concentrated, less acidic and with considerable body." I think this is the strongest impression who fix in me. I couldn't find the vivid tone, maybe I'm addicted to acidity (I know who is guilty about this rs!) and laks to me the vivid tone that they describe in the as " bright acidity, concluding with fleshy finish in the mouth, long and creamy." With time I'll get there.

In general is very nice wine with a accessible price (even in Brazil). To expand the palate with this autochthonous grapes who I never know what to expect...

Just to try explain better,

If you think that my grand pa has a winery totally out of condition with no temperature control in a tropical humid country for 50 years to just forget one bottle there, is almost a miracle this wine showing some pleasure... so he has 4 more bottles in this condition (after a lot totally bad)... so open this in his company makes me vary happy! Always!


Regards.

Indeed indeed. I guess that would account for your fear of brown liquid!

Of course TCA has nothing to do with storage...

I have tasted the last three vintages of Terras Gauda and posted notes here. Now over $30 Cdn so not sure about future releases. Has always been a very expressive wine and has ability to age in my opinion if one so wishes.

If this is around 30 there, here this will be over price quickly, so is better to enjoy as son as possible... so far I didn'd found others vintages here.

Indeed, I only post my notes here to listen opinions and learn about! so this will be always welcome.

Thanks!