1999 Belle Pente, Pinot Noir Murto Vnyd.:
13.7% alcohol; needs about an hour to open and when it does, warm black fruit, spice and a sort of smoky herb note dominate the nose; satin in the mouth – gorgeous texture – with sweet black fruit, hints of red fruit, some spice and just a slight hint of herb, well-integrated and balanced, no bottle bouquet yet, bright acidity – this really has it all for a young wine (and that’s how it shows). I always liked this vineyard designate the best of the BP wines and this bottle supports that opinion by giving more than expected for a ten year old Oregon pinot.
Beyond words with mushroom pizza.
2007 Do Ferreiro, Albariño Cepas Vellas:
13.5% alcohol; how often does one get to taste the best of a variety? Make no mistake, this is it; aromas of peaches, unripe pineapple, curry spice and a light brine quality, all in harmony; on the palate the rich peachiness is there but no sweetness or cloy, lively with spice, brine and acids keeping things bright, very concentrated but not weighty, intense, perfect balance, sappy; extremely long finish that reprises the flavors and cut. ‘Comes from 200 year old vines, own-rooted in sand, close to the Atlantic from the vineyard Eira de Galiñanes in Rias Baixas, Spain. Superb and the benchmark for the variety.
Decant at least an hour before service.
Excellent along side pasta with kale, olives and tomatoes.
2004 Valtier, Utiel-Requena Reserva:
Mostly bobal with likely some tempranillo and/or grenache; 13% abv; $6; the Utiel-Requena DO is in Valencia in southeastern Spain; initial nose is dusty with some prune (but not raisin) aromas, a distinct earthiness and very gentle oak – it develops over time and loses the dusty character and becomes much more potent; likewise, the palate is light and somewhat delicate to start but morphs into a full-flavored and fairly rich delivery of flavors that follow the nose, medium bodied, talc-like tannins, pinot-esque texture, and medium length. I rather like the wine as it is moderately complex with an individual character.
The prune aromas and flavors don’t seem to be from over-ripeness but rather a component of the varieties used in the making.
I know that this region is noted for its doble pasta wines; fermentation on the lees of other recently fermented grapes, and that may account for the prune notes – or not.
In any event, a long time since I have tasted a $6 wine that made me think. I also note that older vintages are available in the market at very reasonable prices and will try some of those.
This wine was sensational with Posole Rojo made with Rancho Gordo® hominy.
Best, Jim
