Claude Dugat, Gevrey-Chambertin, 2000
deep cherry-red colored. Camphorish sweet black cherry aromas. Cherry with mint stick and oak spice on the palate, a little rough but ready enough, vanilla-mint on the finish, beetroot the second night, when it becomes slightly metallic. Eh. Sometimes lucky when we only have one bottle of something. B
Domaine du Pegau, Chateauneuf-du-Pape, 1999 The simple 'cuvee reserve' version. Sorry to disappoint pab, but this tastes nowhere near zinfandel. The color is a mature maroonish red. There's plenty of funky barnyard and a wee bit of brett on the mature nose. Great old school Chateauneuf to my senses: dried cherry pits, provencal herbs, kirsch, and decaying meat on earthen tiles, with a mature finish of roasted herbs on roast meat. love at first sip. A minus.
Huet, Vouray, Clos du Bourg,(demi sec), 2002 NOT Closed and still drinking well. The typical chalk and fresh pea aromas, ripe pear essence and hints of kumquat & honeysuckle in the mouth, acids hidden among perfect ripeness. An elegant and delicious wine. A minus
Domaine de Tares, Bierzo,'Baltos',2004 Rather deep purplish-black red. Floral and oak spice scents, perhaps lilac and geranium, rose oil cosmetics. In the mouth is a limestone-filled, perfumed dark fruit wine, a bit reduced and sweetish, but held in check by nice acidity. The finish is perfumed, with cocoa-carob bean flavors and lavender pastille. A tad too much of the oak, but nothing that is offputting. Surprisingly fun and at around $15, a wine to revisit. B plus.
Chapoutier, Banyuls, 1998
A clean graciano red color. Basket straw, cinnamon plums, candied crabapples and rosehips play on the nose, which repeats on the palate. Has a light feeling and is well done, havign flavors of spiced plum cake and cooked banana puree, not as heady as expected from a 17% wine. Rosehips and black tea on the finish. nicely done. A minus. *Anyone know what the difference in label looks like between the regular and fancy Banyuls looks like?
Jean-Pierre & Jean Francoise Quenard, Savoie, Chignin Bergeron, 'les Damoiselles', 2004
France's 'Slim Shady' producer ("my name is...") - one of the prodigious Quenard clan. A bright light gold color with a slight bronze glint. Yellow plums and buttered pie crust/cookie dough on the nose. Buttery glycerin, yellow fruits and a dull finish reminiscent of a Souther Rhone, but with a little more mountain vibrancy. 12.5% alcohol, but feels heavier. B plus.
Livio Sasseti (Pertimali), Brunello di Montalcino, 1998
Dark maroonish-garnet red. Balsam, cedar, and mushroom compost, with dark red fruits. This bottle seems more structured than the one tasted 2 years ago. There's a tight balance of ripe fruit, acids, and tannins, and I'd say open one in 2 more years if you have one. Red cherry, pomegranite with fresh licorice root and a chalky finish. Nicely integrated. A minus