WTN: Qupe Roussanne AlbanVnyd '95..(short/boring)

Had this last night w/ leftover green chile stew of Susan's:
1. Qupe Roussanne AlbanVnyd/EdnaVlly (12.5%) 1995: Med.dark gold/burnished bronze/orange color; strong nutty/toasted hazelnuts/honeyed/honeysuckle/minerally bit oxidized bit pencilly/tobaccoy/oak complex oldRhoneBlanc nose; soft/smooth toasted hazelnuts/honeyed/almost botrytis-like lush/rich slight oxidized/oldRhoneBlanc tobaccoy complex flavor; very long/lingering smooth/lush/rich quite honeyed/botrytis-like some toasted hazelnuts/toasted coconut/oxidized/nutty oldRhone complex finish; a beautiful example of a fully-mature oldRhoneBlanc/Roussanne w/ slight oxidation; a smooth/gentle/complex Roussanne. $25.00
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A wee BloodyPulpit:
1. This may have been BobLindquist's first Roussanne. I recall it has being quite lean/acidic, a bit volatile, fair amount of oak. It has evolved into a beautiful example of an old RhoneBlanc/Roussanne. I've had a couple of Chave HermitageBlancs at 15-25 yrs of age and this was very much like those. Old RhoneBlancs are a bit of a cultivated/acquired taste and those who don't care for a bit of oxidation in their whites will not like this and should stick to their Rombauer Chard [snarkyputdown.gif].
Bob makes a HillsideSelect Roussanne from BienNacido grapes that is absolutely stunning, one of the world's great Roussannes. I see no reason that it won't be a great as this Alban at 15-25 yrs of age.
Tom

Had this last night w/ leftover green chile stew of Susan's:
1. Qupe Roussanne AlbanVnyd/EdnaVlly (12.5%) 1995: Med.dark gold/burnished bronze/orange color; strong nutty/toasted hazelnuts/honeyed/honeysuckle/minerally bit oxidized bit pencilly/tobaccoy/oak complex oldRhoneBlanc nose; soft/smooth toasted hazelnuts/honeyed/almost botrytis-like lush/rich slight oxidized/oldRhoneBlanc tobaccoy complex flavor; very long/lingering smooth/lush/rich quite honeyed/botrytis-like some toasted hazelnuts/toasted coconut/oxidized/nutty oldRhone complex finish; a beautiful example of a fully-mature oldRhoneBlanc/Roussanne w/ slight oxidation; a smooth/gentle/complex Roussanne. $25.00
___________________
A wee BloodyPulpit:
1. This may have been BobLindquist's first Roussanne. I recall it has being quite lean/acidic, a bit volatile, fair amount of oak. It has evolved into a beautiful example of an old RhoneBlanc/Roussanne. I've had a couple of Chave HermitageBlancs at 15-25 yrs of age and this was very much like those. Old RhoneBlancs are a bit of a cultivated/acquired taste and those who don't care for a bit of oxidation in their whites will not like this and should stick to their Rombauer Chard [snarkyputdown.gif].
Bob makes a HillsideSelect Roussanne from BienNacido grapes that is absolutely stunning, one of the world's great Roussannes. I see no reason that it won't be a great as this Alban at 15-25 yrs of age.
Tom

Tom, I know that you are talking Rousanne, and I am introducing Marsanne, but inquiring minds need to know. I am a big fan or marsanne and IMO the one made at Ch. Tahbilk located in the Nagambie Lakes region of central Victoria makes the best one I have ever had. I have two bottles of the 1995 and some of the years hence up to 2009. If you were only a little closer I would love to share a bottle with you. Have ever had this wine?

Tom, I know that you are talking Rousanne, and I am introducing Marsanne, but inquiring minds need to know. I am a big fan or marsanne and IMO the one made at Ch. Tahbilk located in the Nagambie Lakes region of central Victoria makes the best one I have ever had. I have two bottles of the 1995 and some of the years hence up to 2009. If you were only a little closer I would love to share a bottle with you. Have ever had this wine?

Yup....I've had a few btls of this. Don't see it very often, so only maybe 6-8 of them. But one that was over 20 yrs old.
I find that Roussanne & Marsanne age rather similar. Both take on that slightly oxidized/toasted hazelnutty character.
Roussanne seems to have more honeyed nuances, almost like botrytis or old passito character. But the aging capabilities of Tahbilk
is pretty legendary.
Tom

Yup....I've had a few btls of this. Don't see it very often, so only maybe 6-8 of them. But one that was over 20 yrs old. I find that Roussanne & Marsanne age rather similar. Both take on that slightly oxidized/toasted hazelnutty character. Roussanne seems to have more honeyed nuances, almost like botrytis or old passito character. But the aging capabilities of Tahbilk is pretty legendary. Tom

Yes the Tahbilk marsanne does age very very well. IMO it hits it's stride between 7 and 10 years depending on vintage conditions. Tahbilk has had a lot of importer problems in the USA over the years. When I first became aware of it, in the middle 90's Brown Forman was the importer, and that was when Hoke worked for them. For some reason they lost the brand and Bart Broadbent started importing it. After Broadbent, an importer in Florida (the name escapes me) was bringing it in for a short time , but that only lasted a couple years. Then something happened there, and now it is being brought in by Epic wines of Aptos, CA. At least I now have a close by distributor again, (Cutting Edge of Cincinnati) and I even know an agent there whom I can contact when I need a fix. As an aside the Tahbilk is about as close to the Rhone as Australia gets with with syrah. Tahbilk also makes some rousanne, but AFAIK it is only offered in Australia. Some years ago when Robin was in Australia to judge in their biggest wine event in the country he visited Tahbilk and I am still jealous of that. He did though carry a bottle of the roussanne back for me. If you see the 2009 marsanne, try a bottle. If you don't see it I could send you a bottle if you would like.