WTN: heat and tempest

Let's get into this, straightaway, it's hot outside, and I live up north 'cuz I like it cool.

Huet, Vouvray, 'le Haut Lieu', demi sec, 2002
Bitter marzipan and burnt sugar, more so on the palate than in the nose. This is good and holding it's own, but has lost it's youthful vivacity and beauty-school charm. Ginger scones and damp wool blanket. Light. Heading toward another realm. B+

Paolo Bea, Rosso Umbria IGT, 'San Valentino', 2006
Truth be told, I'm a little disappointed in this as I loved it upon release. The beautiful rich and lovely fruit it had upon youth has been replaced by tired fruit, sharp with prickles and broken glass bits. Not very charming. This is about my umteenth disappointment with Bea in the last year and I think I will institute a new startegy vis-a-vis his wines: after i drink up my current stash, I am only going to purchase new releases as I want them, because cellaring them has been so painful. Not sure about the pure sagrantino, as I haven't had that yet, but this is applying to the mixed reds and the whites. My pocketbook cannot take it anymore. Note that I would rate this wine a B-B-, whereas when it first came out I would have given it an A-. Sad.

Calera, Pinot Noir, Mt. Harlan, 'Reed Vineyard', 2005
Cherry and oak, in a light vein, despite the highish alcohol. Not bad, but i probably wouldn't want a case or another bottle of it in my cellar.

Baron Widmann, Südtiroler, Vernatsch, 2010
There's a slight foxiness to the nose, like a Finger Lakes hybrid, an iodine/medicinal flavor to the light alpine florals and crunchy red fruits. Good, but I had a better year before from the early 2000's (perhaps 2003 or 2004?). B+

Philippe Alliet, Chinon, 'vieilles vignes', 2006
Funky brett and damp washcloth aromas, with old plum and applesauce. Apple and crabapple sauce with a funky finish in the mouth, although a little more polish than what the nose alone would suggest. This is ready-to-go at present, very smooth. No need to sit on this. 13% B+

Digioia-Royer, Bourgogne, 2008
Cranberry and acidic wash on the fairly neutral nose. Deep cranberry and pomegranate that needs time to soften the harsh bite. This is tough right now, but there seems to be enough material behind the strong acidic structure that short term cellaring could correct. Aspirin finish, and an almost granitic austerity. B I hope other 2008's have a little more charm/stuffing than this one so I don't feel lie a sucker for buying into the 2008 red Burgundy hype machine.

Hi Mark -

Thank you for the notes. Sorry to hear about the Bea. I liked the 2006 San Valentino last year, but do not have any experience with aging this particular wine. If I was going to keep one Bea for the long haul, I'd probably go with the Sagrantino Passito as the least likely to disappoint. Unfortunately, it's up there at about $65MA/375 ml.

Which of the Bea whites have you tried? All that I have had so far have been red, plus the Monastero Suore Cistercensi Coenobium Rusticum that Giampero Bea is involved with. I have been intending to try the Santa Chiara sometime.

Hi Mark -

Thank you for the notes. Sorry to hear about the Bea. I liked the 2006 San Valentino last year, but do not have any experience with aging this particular wine. If I was going to keep one Bea for the long haul, I'd probably go with the Sagrantino Passito as the least likely to disappoint. Unfortunately, it's up there at about $65MA/375 ml.

Which of the Bea whites have you tried? All that I have had so far have been red, plus the Monastero Suore Cistercensi Coenobium Rusticum that Giampero Bea is involved with. I have been intending to try the Santa Chiara sometime.

hi Andrew - I've had both of the whites you mentioned, but haven't yet tried the Arboreus (more expensive than the Santa Chiara). Like I said, I loved every Bea wine upon release, to the point those were some of my most memorable bottles ever, but I'm done aging the stuff. I would like to try the passito. I think I need to try the regular Sagrantino before condeming them to the short-term aging que.