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WTN: Spring flung

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Mark S

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WTN: Spring flung

by Mark S » Tue May 14, 2013 8:58 pm

Spring seems to have passed already and the natural world is gearing into the summer barbie season already. These are wines from the recent past, among cherry blossoms and magnolias and the breaking buds of treelings:

Massolino, Barolo, 2005
Not at all what I thought this would be like. This is full of bright red cherry notes, surprisingly approachable at first, but the veil of tannin falls lightly toward the end. Some oak shows, but not outrageously and in balance. This is a fine medium bodied entry Barolo, and in between well-made modern and an enlightened traditionalist. 13.5% and I believe it. The only nit is that it could have a little more going on within it, but for $30 or so, not bad. B+

Domaine Etxegaraya, Irouleguy, 'cuvee Lehengoa', 2006
Rustic describes this wine well. It went better with fried salami than with Vietnamese-style pork chop. Dark black cherry and plum. Drink with your rustic Italian fare. B/B+

Bouchard, Champagne, 'Inflorescence', blanc de noirs, brut, NV
Very clean and pure nose and palate, fine bead, yeasty chamomile, lemon oil. 12.5% Major yums. A-

Broc Cellars, Vine Starr white, Paso Robles, 2010
Mostly chardonnay, with a couple of oddball varieties (Viognier seems noticeable). Yellow fruited, nice, if a little soft. Thankfully the alcohol is tamed (12.something), an accomplishment for Paso.

Luis Pato, Beiras, 'vinhas velhas', 2001
45-year old baga. An interesting red, smelling of old library books and plummy leaves. Leafy notes, spicy Italian plums, but more savory than overtly fruity, the structure and balance are impressive and is so nice. More wines should have such character. A-

Pepiere, Muscadet, Les Gras Moutons, 2010
Spritely refreshing Muscadet, with a very light touch. Lemon-lime seltzer water with a light calcium finish. Very delicate, and without the stuffing of the Master-crus to age as well as those. A-

Bedrock, 'Ode to Lulu' rose of mourvedre, Sonoma Valley, 2011
Just the lightest touch of color, almost like a pinot gris with extended skin contact (but that would be too dark). Strawberry-watermelon and juniper...very nice. Refreshing. 12.3% A-
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Rahsaan

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Re: WTN: Spring flung

by Rahsaan » Tue May 14, 2013 9:22 pm

Mark S wrote:Domaine Etxegaraya, Irouleguy, 'cuvee Lehengoa', 2006
Drink with your rustic Italian fare.


Or with your hearty Southwestern French fare?
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Re: WTN: Spring flung

by Mark S » Tue May 14, 2013 9:46 pm

Rahsaan wrote:
Mark S wrote:Domaine Etxegaraya, Irouleguy, 'cuvee Lehengoa', 2006
Drink with your rustic Italian fare.


Or with your hearty Southwestern French fare?


I guess, but I don't eat much Basque food.
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Re: WTN: Spring flung

by Howie Hart » Tue May 14, 2013 9:47 pm

Only had Irouleguy once - I liked it. Here's the note:
http://www.wineloverspage.com/forum/village/viewtopic.php?f=3&t=36683&p=306355
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.
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Dale Williams

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Re: WTN: Spring flung

by Dale Williams » Tue May 14, 2013 10:27 pm

Mark S wrote:I guess, but I don't eat much Basque food.

You can move up just a bit, have some cassoulet
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Re: WTN: Spring flung

by Mark Lipton » Tue May 14, 2013 10:38 pm

Mark S wrote:
Rahsaan wrote:
Mark S wrote:Domaine Etxegaraya, Irouleguy, 'cuvee Lehengoa', 2006
Drink with your rustic Italian fare.


Or with your hearty Southwestern French fare?


I guess, but I don't eat much Basque food.


Roast lamb?

Mark Lipton
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Re: WTN: Spring flung

by Mark S » Wed May 15, 2013 7:32 am

Roast lamb?

Mark Lipton


Mark, funny you mentioned. I had the lamb with the Pato - a good match. I'm sure the Irouleguy would have been good as well, as it needed something hearty alongside it.
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ChaimShraga

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Re: WTN: Spring flung

by ChaimShraga » Wed May 15, 2013 8:49 am

Mark S wrote:
Roast lamb?

Mark Lipton


Mark, funny you mentioned. I had the lamb with the Pato - a good match. I'm sure the Irouleguy would have been good as well, as it needed something hearty alongside it.


I had their regular cuvee 2009 this week. it had roast beef written all over it.
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