WTN: Stuff

3,028 miles, later.
Sonoma, CA, to St. Petersburg, FL.

So, wha’d I miss, gang?

2005 Luneau-Papin, Muscadet Pueri Solis:
12% alcohol; smells close to corked; tastes similar; not much here for me although, with the proper food this is better than something that really is corked.

2002 Verget, Chablis Vaillons:
13% alcohol; rich on both the nose and palate with a full-ish delivery and good sustain. A damn nice wine – and I| don’t usually give Verget the props.

2004 de Vilaine, Mercury Les Montots:
12.5% alcohol; pretty green to start with but this came alive with a spicy corn dish. Probably less than what I want (at least, right now) but has its place.

2006 Overnoy/Houillon, Arbois-Pupillin (rouge):
12.5% alcohol; a savory and complex nose with a multi-layered, intellectually stimulating palate; works by itself and with almost any food. It is impossible to have too much of this in your cellar.

1999 Failla Jordan, Syrah:
13.2% alcohol; smells unripe; the palate is closer to ripeness but falls a little short – until I have it with spicy sausage and red sauce over pasta – then, it sings. An interesting wine that requires the right food – in its absence, not pleasant.

2009 Foillard, Morgon Cote du Py:
13 % alcohol; sweet fruit on the nose and palate – a bit too sweet for my companions but I thought it was fine; carried good fruit and some complexity but it doesn’t scream Morgon at the moment. Hold.

2009 Brun, Cote de Brouilly:
12.5% alcohol; austere but open; brooding but enjoyable; this will never be my favorite but I will always be happy to drink it.

N/V Ducroux, Patience:
12% alcohol; if I understand correctly, this all press wine from the 2009 vintage; my friends love it – I don’t. Both thin and muted with a sort of weak, reduced flavor profile. Maybe in time . . .

Best, Jim

2006 Overnoy/Houillon, Arbois-Pupillin (rouge):
12.5% alcohol; a savory and complex nose with a multi-layered, intellectually stimulating palate; works by itself and with almost any food. It is impossible to have too much of this in your cellar.

The challenge for me is finding any for the cellar (let alone too much) - who sells it? I did have a chance to enjoy the '04 earlier this year, and it was a really remarkable, singular wine.

Interesting to see your take on the Ducroux - I have had a couple of wines from them, and have been very underwhelmed by both - found them too thin and shrill for my taste.

2006 Overnoy/Houillon, Arbois-Pupillin (rouge):
12.5% alcohol; a savory and complex nose with a multi-layered, intellectually stimulating palate; works by itself and with almost any food. It is impossible to have too much of this in your cellar.

The challenge for me is finding any for the cellar (let alone too much) - who sells it? I did have a chance to enjoy the '04 earlier this year, and it was a really remarkable, singular wine.

Interesting to see your take on the Ducroux - I have had a couple of wines from them, and have been very underwhelmed by both - found them too thin and shrill for my taste.

The Overnoy has become a cult, I hear, so don't expect to see it anywhere.
The Ducroux wines vary - the '09 Regnie has promise.
Best, Jim