WTN: Dom.Hauvette Blanc et Rouge...(short/boring)

Tried these two over the weekend:
1. Dom.Hauvette Jaspe IGP: Alpilles (Roussanne; 15 yr old vines; 13.5%; MeBaD) St.Reme de Provence 2012: Med.gold color; rather appley/earthy/stoney light floral/honeyed/graham cracker/carnations pleasant nose; quite tart/grapefruity/lemony/stony/appley bit earthy/stony tangy/metallic flavor; med. tangy/grapefruity/melony/metallic rather appley/earthy pleasant finish; a rather lean/eviscerated white that speaks of Roussanne w/ a whisper; a typical overpriced K-L wine.
$36.00 (AV)
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2. Dom.Hauvette Amethyste AC: LesBaux de Provence (60% Cinsault/30% Carignane/10% Grenache; 40 yr old vines; 13.5%; MeBaD) 2011: Med.light color; quite earthy/loamy/dusty/OV slight cherry/plummy very rustic/coarse light smokey some bretty/unclean nose; soft very earthy/loamy/dusty very unclean/bretty/barnyardy/horsecollar/sweaty leather slight black cherry/plummy very coarse/rustic terrible flavor w/ light rough/coarse tannins; long very earthy/loamy quite unclean/bretty/barnyardy/goat pen slight cherry dreadful finish w/ light coarse/rough/astringent tannins; dreadfully unclean & undrinkable; one of the worst wines I've had this yr; a grossly overpriced K-L wine. $55.00 (AV)
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A wee BloodyPulpit:
1. These two, plus a Grenache, showed up at a local wine shop, so decided to give them a try. The Roussanne was pleasant enough in a lean/tight way. The Rouge was more than I could choke down a few sips. Just as bad, maybe worse, the next morning w/ my breakfast CocoaPuffs.
Tom

That's interesting. Domaine Hauvette is one of the best regarded estates in Provence. I have only owned a couple of their wines but I have sampled several at tastings and have been impressed. The main deterrent to lingering at their stand is Dominique Hauvette's rather spiky and sharp tongued personality . My impression was that they were wines which need quite a bit of ageing for full expression.

Hauvette's wines are produced biodynamically which makes them more vulnerable to their environment and I'm wondering if your red in particular did not suffer storage problems along its journey to the USA. Excessive heat could bring out brett in certain bottles.

PS: Here is a link to my tasting notes on Hauvette's stand at a RVF show a few years ago viewtopic.php?f=3&t=35784&hilit=hauvette

That's interesting. Domaine Hauvette is one of the best regarded estates in Provence. I have only owned a couple of their wines but I have sampled several at tastings and have been impressed. The main deterrent to lingering at their stand is Dominique Hauvette's rather spiky and sharp tongued personality . My impression was that they were wines which need quite a bit of ageing for full expression.

Hauvette's wines are produced biodynamically which makes them more vulnerable to their environment and I'm wondering if your red in particular did not suffer storage problems along its journey to the USA. Excessive heat could bring out brett in certain bottles.

PS: Here is a link to my tasting notes on Hauvette's stand at a RVF show a few years ago viewtopic.php?f=3&t=35784&hilit=hauvette

Yup, Tim....I had heard of Hauvette and heard good things about them. But had never seen them on the shelf before. So I was quite taken aback when I tried the Rouge. If it's a no/low SO2 wine...then transportation could explain it.
Tom

Tom,

I did some rapid googling and have read that Dominique Hauvette practices la vinification sans soufre.
And here is a video with English sub-titles where she explains her approach http://restaurant.michelin.fr/content/d ... ct%C3%A8re . Some of it sounds a bit wacky but there are some nice pics of the Alpilles region and she explains that she doesn't need to filter. I guess that lack of sulphur and filtering could both help to explain the condition of your bottle after travelling several thousand miles. I suppose that there's no hope of K-L giving you a refund .

Tom,

I did some rapid googling and have read that Dominique Hauvette practices la vinification sans soufre.
And here is a video with English sub-titles where she explains her approach http://restaurant.michelin.fr/content/d ... ct%C3%A8re . Some of it sounds a bit wacky but there are some nice pics of the Alpilles region and she explains that she doesn't need to filter. I guess that lack of sulphur and filtering could both help to explain the condition of your bottle after travelling several thousand miles. I suppose that there's no hope of K-L giving you a refund .

Thanks for the link, Tim. With NonFiltre & SansSoufre....certainly would explain the resultant wine. Kermit was an early proponent of shipping by reefers, so may have been sometime after its arrival on WestCoast. K-L won't give me a refund, but I sent my TN to the wine shop owner and the remaining 3/4'ths of the btl will go back to him. I made it clear that he shouldn't be selling that wine and, presumably, he'll crack another btl to see if they're all like that.
Tom