In years, over sickness, and in the setbacks and limitations life hands (some) of us. There was a crawling animal I saw the other day a couple of hundred yards away. I couldn't quite tell what it was, but it moved higgidly-piggidly, this way and that, sometimes looking like a beaver, other times a really fat woodchuck, then perhaps a raccoon. Good wines move like that animal, revealing different things at different times, sometimes giving us a glimpse of this, a notion of that. It's all like a game, except that there really is an animal essence lurking there in front of us. And sometimes the eyes deceive.
Catching up:
A.J. Adam, Riesling, Kabinett, 2007
My first Adam. Not sure I see what all the fuss is about, of course, this is the base bottling (perhaps made with purchased fruit? There was no geographical info on the label besides 'Mosel'). Nothing wrong here, just elegant, youthful, well made riesling full of flowers and limestone, touch of hungarian wax pepper on the finish along with native american persimmon. I would definately buy again. A-/B+
Heidi Schrock, Rust, Furmint, 2007
Full alcohol wine (13.5%). Very light white color, an extremely aromatic nose of citrus melange: grapefruit blossom, lime, and sweet lemon. Body shows thicker and more substantial than the nose would suggest, revealing verbena and calcium on the long, lingering finish. A- Heidi Schrock is a quality producer ones doesn't see around everywhere, but they deserve recognition.
Ganevat, Cotes du Jura, Poulsard, 'l'enfant terrible', 2009
Stewy raw sewage and fecal matter on the nose. A slight prickle in the mouth, but the off aromas subdue somewhat and strawberry and barn hay, sulfurous onion peel come out and finish with a tartrate bite at the end. 12% Not as horrible as I was led to believe, and enjoyable to 3 days.
Paolo Bea, Umbria IGT, Santa Chiara (bianco), 2006
Sercial-darkish gold color. Coconut custard creme pie and 1920's wood attic on the nose. Flat old pinneapple juice left in overnight in it's tin can, salty tang, and skin pommice in the palate. 13.5% Not as interesting as the last time I had one, about 3 years ago. Like the Cenobium, I think I enjoy these with fresher flavors on them and will stay away from aging them to any great length.
Daniel Rion, Nuits-St-Georges, 'Clos des Argillieres', 1999
This red Burgundy, on the other hand, has repaid it's cellar dues. Smoky peat and mushroom aromas. Color is still a youthful cherry-maroon red. In the mouth there shows cherry-vanilla, orange rind, noticeably strong tannins on the finish. A little one dimensional in feel, but this is drinking well now and into the foreseeable future. A-
Texier, Hermitage, 1999
Old plum aromas and flavors, tomato paste, muddied, slight iodine and medicinal taint. Sappy, tatt finish. With air, coffee grounds. Missing something...perhaps a little more polish and pizazz? It's okay, but I was expecting more out of a $50 wine. Kind of one dimensional. B-range 13%
J.P. Brun, Fleurie,2008
Light plum wash of a color. This is crystalline in it's purity, lots of cranberry and white-unripe red fruits (white currants, tart cherry, unripe raspberry, white Thompson seedless grapes). Refreshing. 2008 has been a joyous Beaujolais vintage.
