2nd-Hand Blind Tasting....ready for another one?

Here is a red wine this time from that most famous Old World country.....France! Domaine has only 12 hectares, the average age of the vines is 30 yrs. Old foudres used for all cuvees.

12.5% alc, good natural cork, opened and decanted for one hour. Initially served slightly chilled but wine was allowed to slowly come up to room temp.

Color is a medium red with faint purple tinges. Some light bricking on the rim, not a lot of depth but wine is 6 yrs old. Could well have shown more purple when younger?

On the nose, I find some spice, cassis, white pepper. "Currant and floral" from across the table but "no violets". I think the description of a "nice rustic earthiness" that I read somewhere is spot on.

Initial entry thoughts are dry, soft fading tannins, raspberry, strawberry. This red has some Cab Franc green pepper notes here. Close to medium-bodied, good grip, nice acidity. Tad bitter when too chilled I thought but went well with grilled elk sausages.
Took about a couple of hours to show its stuff, expected something lighter but this red is just fine. Oh, 100% varietal so there`s a clue maybe.

So fire away. It`s 8pm MT so be back in the morning to see how you are all making out!

I'd guess syrah with the descriptors you're using. Maybe a St Joseph or a Crozes-Hermitage?

Nope, wrong area!

Let me proceed by elimination -

1) France and mono-varietal are big clues. That largely rules out Bordeaux, Southern Rhône, Languedoc/Roussillon, Provence (except some Bandol), Sud-Ouest (except Cahors) and rules in Loire, Burgundy, Beaujolais and Northern Rhône.
2)Is the reference to "Cab Franc green pepper" double bluff to throw us off the scent?
3) Neither the colour not the fading tannins sound like Cahors.
4) The fruit profile does not sound like Bandol.
5) Closer to Northern Rhône, though I find more cherry there than black currant and there is much less "rustic earthiness" around nowadays even in Cornas, which is heavier bodied than this. Anyway Bob rules out this area.
6) Ditto for Burgundy with even less rusticity there.
7) Beaujolais sounds a bit more like it though most 2004 would be getting rather elderly by now and I would except it to be showing well when cool.

So while I don't find a great deal of currant in Loire Cabernet franc and there is no leather here which it often has, I think that this fits best Bob's tasting notes. Not Chinon or Bourgueil but perhaps Anjou-Villages or certain Saumur-Champigny producers for the rustic earthiness.

Think close to Cahors.

Fronton? Négrette? Though there is usually a blend like at Madiran, I think.

Or Gaillac? I'm not familiar with the varieties there but I think that they are usually also blends.

[David M. Bueker]

Marcillac?

Spot on David. See page 34 of the new book by Paul Strang! You know the wines from this appellation?

The wine was purchased last year in London for around ten pounds, from The Sampler.
`04 Jean-Luc Matha Marcillac Cuvee Peirafi. 100% Fer Servadou aka Mansois.

Fronton? Négrette? Though there is usually a blend like at Madiran, I think.

Or Gaillac? I'm not familiar with the varieties there but I think that they are usually also blends.

Pretty close Tim, I think you would guessed eventually!!

[James Roscoe]

There are some odd grapes in the various corners of Gaul. Who would of thought?

There are some odd grapes in the various corners of Gaul. Who would of thought?

Mansois gives the region its identity and its wine an individual and distinctive taste. In Madiran and Brulhois, it produces a rather heavy, rustic wine that often gives support to the more noble varietals. In Marcillac, however, it normally produces a lighter wine with good color and hints of raspberry fruit. What sets it off, though, is its perfume of ground red pepper and spice -- often paprika. It makes for a highly enjoyable and memorable mouthful of wine. Wines from Marcillac are drinkable on release, and will normally age gracefully for three to five years.

I haven't had a Marcillac for many years and don't remember much about it. It sounds as if I should have another look.

I would like to think you might find some in your area Tim. 2 days later, this red is hanging around with good structure and them their bones!!

Too bad I didn't see this until now, Bob. I had my first Marcillac (Causse Marines) last year and I was very impressed. I now a certified Fer Servadou fancier. I get the green, Cab Franc comparison as I recall comparing my bottle to a hypothetical cross of a lighter bodied Loire Cab Franc (think Breton's Trinch!) with a Cru Beaujolais. That's my sweet spot if ever there was one.

Mark Lipton