2000 Pierre Overnoy Arbois Pupillin

2000 Pierre Overnoy Arbois Pupillin 12.5%
Notwithstanding fresh reports from Joe Dougherty that this has gone muslim and is wearing a chador, I wanted to taste Joe Dressner's desert island wine.

Gold veering on orange. Nose is voile up the wahzoo. Were it not for several factors - Jura, savagnin, the impeccable cork, the forewarning - I would have sworn this was premoxed. At a restaurant, I would have returned it. The sommelier would have accused me of being an idiot, and I would have replied that he was an asshole. Call me an idiot savagnin.

Anyway, knowing that the problem was me, I soldiered on. Aromas are Calissons d'Aix, flavors are citrusy, with floating yeast, model airplane glue and caramel syrup. Good mouth weight, attractive shy-of-ripe fruit beneath the almondine. Despite the mind's resistance, the body went with it and Marcia and I had no difficulty finishing the bottle. At the end, once adjusted to the new biosphere, it was pleasurable. Like what it must be like for a body to dance ballet with the gravity of the international space station. God grant me the wisdom to know the difference between the oxen and the premoxen.

I understood why this would be the perfect desert island wine. As ballast in the holds of galleons, it won't spoil during the journey, and will fare well in tropical climes without undersand cellars or electric wine coolers.

[Jenise]

Between your airplane glue in the biosphere and Stuart's moldy thong, I cannot for the life of me fathom the experience of drinking an Overnoy, but if I ever see a bottle you can be sure I'll not pass up the opportunity to experience it. Such is my curiosity that I might even do something craven, like open it in the parking lot.

Between your airplane glue in the biosphere and Stuart's moldy thong, I cannot for the life of me fathom the experience of drinking an Overnoy, but if I ever see a bottle you can be sure I'll not pass up the opportunity to experience it. Such is my curiosity that I might even do something craven, like open it in the parking lot.

A 99 Poulsard from him was one of my top wine experiences ever, so it's worth the gamble!

From that description it sounds like something I must have to drink. Or build something with.

It might be difficult to find on this side of the Atlantic, the one we had was bought in Paris, and having it there was, of course, part of the lift.

A 99 Poulsard from him was one of my top wine experiences ever, so it's worth the gamble!

And from my limited experience, the poulsard is more delicious/stable than the whites. Not that the poulsard is particularly stable. Just more so.

Unstable? Unavailable? Must have!