tag:blogger.com,1999:blog-178690512024-03-14T14:59:39.489+08:00The Asian WinehunterWelcome to the wine diary of an unrepentent wine geek.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-17869051.post-32688878804424483922022-07-08T21:38:00.006+08:002022-07-08T21:38:53.768+08:00Leflaive Revisited (Olivier)Domaine Leflaive has occupied a special place in Burgundy for the longest time. Regarded as one of if not THE finest white Burgundy estates. There may be healthy debate about who is on top nowadays. Whether that is Coche-Dury or Domaine D'Auvenay, Ramonet, Lafon, PYCM, Henri Boillot, Roulot but you exclude Leflaive at your own peril. What is undeniable however, is that Leflaive owns some of the best vineyards in puligny montrachet for ages and have been fully bio-dynamic for 25 years (since 1997) by this point. So why bring up a very well known domaine whose prices are already sky high? <div><br /></div><div>Well here is where it gets interesting. </div><div><br /></div><div>Olivier Leflaive is the cousin of the now deceased Anne-Claude Leflaive running Olivier Leflaive Freres. After leaving the domaine to develop his negociant business 5 plots in the below vineyards were placed on an 18 year lease to Domaine Leflaive. This lease ended in 2010 and those very same biodynamic parcels reverted back to Olivier Leflaive (see below).<div><div><br /></div><div>1) Meursault 1er Cru Blagny Sous le Dos d’Ane - ?no info - vine age: 26 years<div>2) Puligny Montrachet 1er Cru les Folatirres - 0.20 Ha - vine age: 39 years</div><div>3) Puligny Montrachet 1er Cru les Pucelles - 0.3 Ha - vine age: 60 years</div><div>4) Batard Montrachet Grand Cru - 0.11 Ha - vine age: 50 years</div><div>5) Chevalier Montrachet Grand Cru - 0.20 Ha - vine age: 56 years</div><div><br /></div><div><div>Anyway if you want to try what were effectively Domaine Leflaive wines at a fraction of the going price check out these Olivier Leflaive domaine wines from 2010 onwards.</div><div><br /></div><div>There isn't much of it and if we very roughly estimate yields ~40hl/ha then we should have about. </div><div><br /></div><div>? - Meursault 1er Cru Blagny Sous le Dos d’Ane </div><div>~1,067 bottles - Puligny Montrachet 1er Cru les Folatirres </div><div>~ 1,600 bottles - Puligny Montrachet 1er Cru les Pucelles </div><div>~ 587 bottles - Batard Montrachet Grand Cru </div><div>~ 1,067 bottles - Chevalier Montrachet Grand Cru </div><div><br /></div><div>It is entirely possible that actual yields are lower than 40hl/ha given the age of the vines. If this is indeed the case, production numbers could easily be a lot less.</div><div><br /></div><div>Now to be clear, you need to know how to tell the difference between the negociant and domaine bottlings but this is quite simple. </div><div><br /></div><div>(a) They need to have "Recolte du Domaine" on the label (please see below highlighted in red) </div><div>and</div><div>(b) They need to be one of the 5 vineyards mentioned above.</div><div><br /></div><div>Good luck - good hunting!</div><div><div><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tYHCDfREJPY8CEcl4uw4ueRZT4ofhZnEOeBI3MB4WhqRS86OjgnKKLRCmcL31c-SE0VNtp_PJFG-mcoN_-4WOu_3ImzXtyGvp9BRIlbdH8bmjnXAQjb3WyVKpBAtVYiZUk9kLpBwHm1s4PfNFZpNx8ow07LbXrHghqQ0-Yr-SMVUlKB2_Q/s2052/IMG_9357.jpg" style="display: inline !important; margin-left: 1em; margin-right: 1em; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2052" data-original-width="1610" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7tYHCDfREJPY8CEcl4uw4ueRZT4ofhZnEOeBI3MB4WhqRS86OjgnKKLRCmcL31c-SE0VNtp_PJFG-mcoN_-4WOu_3ImzXtyGvp9BRIlbdH8bmjnXAQjb3WyVKpBAtVYiZUk9kLpBwHm1s4PfNFZpNx8ow07LbXrHghqQ0-Yr-SMVUlKB2_Q/w314-h400/IMG_9357.jpg" width="314" /></a></div><div></div></div></div></div></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-37855109973375093462021-10-27T22:26:00.001+08:002021-10-27T22:26:12.986+08:00Watch This Space....It has been quite a while since my previous post - 8 years to be exact. What's gone on all these years? Well, things were a bit hectic to say the least. Back in those days it was not so easy to find information about wines especially in a complex region such as Burgundy. Fast forward to 2021 and we have an abundance of information - almost too much! Correspondingly, wine prices especially Burgundy wines have reached stratospheric levels are and no longer accesible for most people. It is in this environment that we will try to find values, under appreciated domaines and long forgotten ones. We will try to explore this space and try to get ahead of the curve and the rest of the pack so to speak. Stay tuned!Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-18866195790728566832013-10-06T15:21:00.002+08:002013-10-07T20:46:03.636+08:00Will the real "La Romanee" please stand up? A case of historical disinformationThere so many "Romanee" plots in Vosne-Romanee it's hard to keep track - what is real and what is not? We can clear things up with a little bit by looking back in the history books.<br />
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Aprill 11, 1866 - The Village of Vosne by government decree attaches it's most famous plot "La Romanee" to it's name. Thus Vosne-Romanee is born.<br />
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So what exactly is this most famous of growths "La Romanee" which predates all AOC codes and even the name of the village it comes from? <b>La Romanee</b> originally belonged to the church - the priory of Saint-Vivant de Vergy. <br />
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It was not until 1512 after Burgundy was annexed by Louis XI that the priory of Saint-Vivant had to declare their assets or vineyard holdings for taxation purposes. And here we get our first clue through a detailed accounting of "La Romanee". <b>Of the 4 Clos declared were Clos des Neuf Journaux, Clos du Moytan, Clos des Quartre Journaux and Clos de Cinq Journaux</b>. <br />
It is this Clos de Cing Journaux which is what were known as "La Romanee". <br />
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<b>So we now know where "La Romanee" comes from - great! ***WRONG NOT SO SIMPLE***</b><br />
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On July 18,1760 Louis-Francois de Bourbon purchased "La Romanee" from Andre de Croonembourg for 92,200 Livres (the math could be a bit fuzzy here but it's roughly worth 4000 ounces of gold!!). Okay so here is the first punch line; Louis-Francois de Bourbon was also Prince de Conti. And there you now have what is the most famous wine in Burgundy "Romanee-Conti". This piece of land fits exactly with what we know today as the RC in DRC; one and the same.<br />
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HOLD ON... What's going on??!! We still have a "La Romanee" today but that couldn't have been split from Romanee Conti if all the land is accounted for today versus hundreds of years ago?<br />
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<b>So what exactly is "La Romanee" today?</b><br />
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In 1790 documents refer to parcels of land adjacent to "La Romanee/Romanee Conti" and were known ass "Es Echanges, Au Sentier du Pretre, En La Romanee and D'Echanges". In 1791 these parcels were integrated into the Richebourgs but from 1815-1826 General Luis Liger-Belair acquired the six parcels and in 1827 registered them as a single parcel called "La Romanee". <br />
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So the most famous growth in Burgundy known "La Romanee" is what we now know as "Romanee-Conti" and what we call "La Romanee" today is not connected - but it is close to Romanee Conti - that is undeniable. At least it was not part of the parcels held by the Saint Vivant priory from centuries ago. We can't blame General Liger-Belair for a bit of marketing savvy - gee there really are no new tricks when in comes to this kind of stuff.<br />
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Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-82770566921962524592013-09-17T21:54:00.000+08:002013-09-17T21:54:33.112+08:00Meo Camuzet 2012 - From the Barrel<br />
This is a recent barrel tasting right after racking. Quite a few were doing remarkably well despite this but a few were not.<br />
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Of these I would say the VR Aux Brulee was the most closed but you could tell there was so much swirling underneath. Would not right it off but right now it was closed for business.<br />
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Of the other wines here were a few that "stood out" from a pack of fantastic wines.<br />
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1) Haute cote de Nuit (Blanc). This had a perfect balance of sweetness and acidity. Given the prices (~EUR 15?) - something not to miss<br />
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2) Fixin Village had a good length and a minerality which was quite attractive. Again something in the value to money camp.<br />
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3) Echezeaux - this was singing that day. Red fruits, minerals, stones, mid palate concentration and finish. This might be the "sweet swpot" of the Grand crus.<br />
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4) Cros Parantoux - A bouquet of fireworks. Spice, red fruits, minerals, stone/gunflint, backbone, length. Put's many grand crus to shame<br />
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5) Richebourg - The Richebourg was typically holding it's stuff back. Having said that it was on another level when it came to depth, length and fine tannin structure. It's probably a shame to open any of these without a good 15 years in the pocket.<br />
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Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-81652783572100823172012-11-19T23:54:00.003+08:002012-11-19T23:56:54.593+08:00A Memorable DinnerA wine dinner to remember - 6 People, 3 wines. <br />
This was quality over quantity for sure. <br />
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Instead of posting tasting notes and scores wine lovers probably have a few more important questions in their minds - I'll try to anticipate some of them.<br />
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1) Is Domaine Leflaive's Montrachet really that good? Yes it is. 1991 was not THAT good a year and yet this was amazing. And yes IMHO better than a DRC Montrachet because it had more class AND was more true to the terroir. Why? Because this is in my mind this is truly what Montrachet is really about with the power and depth of a Batard Montrachet and the precision and minerality of a Chevalier Montrachet straddling both - this is a complete wine. DRC is a great Montrachet but perhaps one with a bit of alchemy and "MSG" to spice things up. Is it worth that kind of money? Probably not but neither is DRC Montrachet or say a Coche Dury CC... 96+ points!<br />
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2) 1961 Musignys. You Leroy lovers are going to be disappointed when I say that the Vogue beat it down - hard. The Leroy Musigny give it credit had a more beguiling nose at first; the Vogue took time to unfold. In the mouth and Palate it was immediately obvious that the Vogue had a much better core, tannic structure and better/longer finish. The Leroy lost out here and was overtly acidic; true enough it started to lose it about an hour later. Vogue 95 points. Leroy 93.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iAJPvAsDrZ0/UKpRtJE25sI/AAAAAAAAAJw/19zgiVIR2Ns/s1600/Centurion%2BDinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-iAJPvAsDrZ0/UKpRtJE25sI/AAAAAAAAAJw/19zgiVIR2Ns/s400/Centurion%2BDinner.jpg" width="316" /></a></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-40119554258690368512012-01-25T23:18:00.003+08:002012-01-25T23:44:41.738+08:00Chinese New Year get together<a href="http://4.bp.blogspot.com/-7Dd50PciFXU/TyAfEQvU94I/AAAAAAAAAHQ/lq4bX7AQT7Y/s1600/CNY%2Bwines.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-7Dd50PciFXU/TyAfEQvU94I/AAAAAAAAAHQ/lq4bX7AQT7Y/s400/CNY%2Bwines.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5701591286324459394" /></a><br /><br />It has been a while since my last post but this extended break over Chinese New Year gave me some time and energy to post a few notes.<br /><br />First up (not pictured) - Ulysses Colin Blanc de Blanc extra Brut. This was certainly bone dry and acidic - more like mineral and steel rather than fruit. Good but maybe not quite the wow factor as Selosse. <br /><br />Next - <span style="font-weight:bold;">2009 Chateau De la Tour Clos Vougeot Vielles Vignes<span style="font-weight:bold;"><span style="font-weight:bold;"><span style="font-weight:bold;"></span></span></span></span>. These old vines are nearly a 100 years old ( turned 100 in 2010). Extremely primal with fruit and cherry compote being the overriding aroma. The minerality is there but is dominated by the fruit today. Almost like something from the barrel. Very good acidity which is surprising given the reputation of '09s as "big and ripe". Very long finish. Extremely concentrated tight and coiled even after double decanting and 6+ hours. Extremely fine tannins but the structure is there - this is a 15+ year wine and wouldn't be surprised if it shuts down soon. This is going to be something very very good in 15-20 years but I don't know if most people will have the patience. 94points now. More later if it keeps this up.<br /><br />Next - <span style="font-weight:bold;">1993 Domaine D'Auvenay Bonnes Mares</span>. Very nice presentation of plums, cherries, dash of pu er tea, mineral/stones. High density mid-palate, great acidity to balance the density and very long finish. Think this is entering it's drinking window but should have no problem staying there for many more years. 95-96 points.<br /><br />Finale - <span style="font-weight:bold;">1963 Quinta do Noval</span>. Opened 3 days ago. Having not had too much experience with port - we gave this a bit more time to open up in the bottle. Double decanted initially it seemed to be much more open in the first 24 hours and started to close down beyond that. Thereafter, it only opened up after pouring in a glass for ~1-2 hours. Notes of figs, plums and tea with a very long lingering finish. Not giving this any points as I'm still not sure how to place this... It's good but how good is the question.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-2241078463762758322010-11-23T20:08:00.002+08:002010-11-23T20:23:49.786+08:00Some tasting notes from a while backHi folks,<br /><br />The Winehunter has been quite busy as of late. <br /><br />First order of business is to mention that the Winehunter has gone into the business and therefore disclaimers please. <br /><br />Take what is said with a grain of salt but then again - this should be done in any case. At least for now anyway - this is specialized into the Single Malt whiskey business so.. my tasting notes on wine still count? ;-)<br /><br />Here are some tasting notes from dinner couple of months back:<br /><br /><span style="font-weight:bold;">2002 Coche-Dury Puligny Montrachet "les ensigneurs"</span>. Amazing vitality, minerality and precision but still has enough depth to make this "robust". Needs another 5 years. 92 points<br /><br /><span style="font-weight:bold;">1988 Meo Camuzet Cros Parantoux</span>. Tea,violets, vanilla. Velvety but with energy, multi-faceted. This is Henri Jayer folks - no doubt. 94 points<br /><br /><span style="font-weight:bold;">1943 Latour a Pomerol</span>. Complete but a bit on the acidic side. V Good. 94 points<br /><br /><span style="font-weight:bold;">1937 Clos de Lambrays</span>. Minerals, red fruits, sweet, plums, dried flowers, violets. 94 points.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-49980586578460013442010-01-24T19:09:00.006+08:002010-04-12T23:19:23.091+08:002005 Barolo tasting in La Morra<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_jzdRYmiFruE/S8M57i_O61I/AAAAAAAAAFw/A1IZa1dxjLE/s1600/la+morra.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 230px;" src="http://2.bp.blogspot.com/_jzdRYmiFruE/S8M57i_O61I/AAAAAAAAAFw/A1IZa1dxjLE/s400/la+morra.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459270868470262610" /></a><br />This is a bit late but better than never. Tasted in Mid-October in the La Morra Cantina during thier 2005 Barolo tastings. This is incredibly taxing on the palate to do in one sitting. I'm not sure if my palate was as sharp especially towards the end after being constantly pounded by one Barolo after another...<br /><br /><br /><span style="font-weight:bold;">2005 Barolo Broccoli Viole - M Marengo</span><br />Tight, monolithic, tannic, black peppers - 88 points<br /><br /><span style="font-weight:bold;">2004 Brunate - M Marengo</span><br />Complex, little thiner at the mid palate. Surprisingly drinkable at this age. Yields at 45 hl/ha - 92 points<br /><br /><span style="font-weight:bold;">2005 The Ciabot - Cascina Ballarin</span><br />Acidic, spicy, rough tannins, peppers? - 88 points<br /><br /><span style="font-weight:bold;">2003 Cascina Monastero Bricco Lucioni</span><br />Sweet core, concentrated, tannic, good finish - 90 points<br /><br /><span style="font-weight:bold;">2005 Cascina Monastero Bricco Lucioni</span><br />More Tannic, less concentrated = less pleasureable - 89 points<br /><br /><span style="font-weight:bold;">2003 Cascina Monastero Bricco Priund</span><br />Sweet core - 91 points<br /><br /><span style="font-weight:bold;">2005 Barolo Enzio Boglietti</span><br />New style, sweet concentrated core, hard to guess evolution - 90+? points<br /><br /><span style="font-weight:bold;">2005 Annunziata la Morra Elio Altaire</span><br />Simple, tannic core, spicy, acidic - 89 points<br /><br /><span style="font-weight:bold;">2005 Silvio Grasso Bricco luciani</span><br />Tannic, maybe too much? - 88 points<br /><br /><span style="font-weight:bold;">2005 Silvio Grasso Barolo Turne</span><br />Acidic & tannic - 88 points<br /><br /><span style="font-weight:bold;">2005 Oderro Barolo - 87 points ( no notes )</span><br /><br /><span style="font-weight:bold;">2005 Oderro Barolo Rocche di Castiglione - 89 points ( no notes )</span><br /><br /><span style="font-weight:bold;">2005 Erbaluna Barolo</span><br />Sweet core but massive tannins - 88 points<br /><br /><span style="font-weight:bold;">2005 Erbaluna Barolo vinga rocche - 89 points</span><br /><br /><span style="font-weight:bold;">2005 Renato Corino Barolo</span><br />Sweet core, high acidity - 88 points<br /><br /><span style="font-weight:bold;">2005 Renato Corino Barolo arborina</span><br />Sweet softer tannis - 90 points<br /><br /><span style="font-weight:bold;">2005 Renato Corino Vecchia Vigne</span><br />Sweet core, more powerful more tannins but better balance - 90 points<br /><br /><span style="font-weight:bold;">2004 Renato Corino Vecchia Vigne - 92 points</span>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-67695917796386916852010-01-24T19:01:00.005+08:002010-04-12T23:15:31.962+08:00Old Leroy's and a DRC<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_jzdRYmiFruE/S8M5CADDPsI/AAAAAAAAAFo/kH0-mOWj-7Q/s1600/leroy+dinner-2010.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="http://1.bp.blogspot.com/_jzdRYmiFruE/S8M5CADDPsI/AAAAAAAAAFo/kH0-mOWj-7Q/s400/leroy+dinner-2010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5459269879838490306" /></a><br />Notes from a very recent dinner.<br /><br /><span style="font-weight:bold;">1969 Leroy Grand Echezeaux.</span><br />Opened in bottle for ~ 1 hour. Plums, bright fruits, wonderful bouquet. Resolved tannins. The nose is better than what showed up on the palate. 94 points<br /><br /><span style="font-weight:bold;">1969 Leroy Musigny</span>. <br />Opened in bottle ~ 1 hour. More reserved but oozing with power, plums and cherries but with more vanilla/cream hints as well (more oak?). On the palate nose matches what went in. Very long finish. Silky tannins. Strangely here Terroir came to the forefront versus Domaine style - it was less typical "Leroy" and more typical "Musigny" (i.e. Power in a velvet glove). On the other hand the GE was "Leroy" with no doubt. Very consistent from start to finish. Really quite good. 96 points<br /><br /><span style="font-weight:bold;">1982 La Tache</span><br />Fantastically exuberant nose. Red fruit, plums, minerality - this turned heads. On the palate not as good - leaning on the acidic side but wouldn't say thin but perhaps not a "robust" La Tache given the vintage. On equal footing with the GE but perhaps a little better. 94+ points.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-1467946011200970212009-11-28T07:32:00.011+08:002010-04-12T23:12:32.887+08:00A night with the legend of Burgundy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_jzdRYmiFruE/S8M4UnZAVZI/AAAAAAAAAFg/hssFGZlbhYQ/s1600/2-Jayers.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="http://4.bp.blogspot.com/_jzdRYmiFruE/S8M4UnZAVZI/AAAAAAAAAFg/hssFGZlbhYQ/s400/2-Jayers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5459269100125574546" /></a><br />Henri Jayer who died in 2006 left behind a legacy and a future path for Burgundians to follow. He epitomized the phrase "do as little in the winery as possible". This non-interventionist attitude did not mean "do nothing" however, just not in the tanks but in the vineyard. Unfortunately, it is not clear whether he has any equal or successors ( in the form of Rouget or Meo-Camuzet ) to this legacy. There is something about these wines which is unmistakable. Just as Domaine Leroy wines have an unmistakable "fingerprint" so does Henri Jayer.<br /><br /><br /><br /><span style="font-weight:bold;">1990 Echezeaux. George et Henri Jayer.</span><br /><br />Vinified, produced, elevated and bottled by Henri Jayer. I think we should put the myth to rest that this wine is not qualitatively as good as Henri's own - it is. Coming from a section of Echezeaux located right below Grand Echezeaux it was multi faceted and complex. Needs about an hour of air with smells of plum, cherry, tea, vanilla & cream, herbs and minerals. I have never had an Echezeaux with such a complex and ever changing bouquet. On tasting again multi faceted and layered with a long finish. The most appropriate words for this was "symphony". Stylistically speaking there is nothing quite like Henri Jayer, not Leroy not DRC. Everything in the right amounts, balanced nothing out of proportion or wasted. 96+ points<br /><br /><span style="font-weight:bold;">1993 Echezeaux. Henri Jayer</span><br /><br />This was made from Henri's own plot. This was starting to come into it's own after the 1990 started to fade ( roughly 2.5 hours after opening). Again that Jayer fingerprint of supreme competance of balance, focus proportion and nothing out of place or wasted. This was less complex in the aroma section compared to the 1990 there were plums, tea, minerality incredible balance in the mouth as well as a more impressive tannin structure and very very long. The tannins had a little bitterness to it which started to fade/back down later (~2hours). This may need a few more years to hit it's stride. While it had a less complex and chameleon like aromatic structure whatever it had was more focused and more pure. So it comes down to preferences - and these could change even in the same person day to day. While the 1990 was a symphony, the 1993 was a "soloist". The best analogy I can think of is music. Sometimes you want to hear Fritz Reiner or George Solti conducting the CSO. Sometimes you want to hear David Oistrakh doing a violin solo. Both are equally valid and equally good. 95+ points.<br /><br /><span style="font-weight:bold;">1997 Fontaine Gagnard "Le Montrachet"</span><br /><br />This is because it required lots of time to open up. The color was medium gold and my first concern was oxidation but this wasn't the case. Notes of caramel, toast, oak and minerals. Came alive about 2 hours after opening - powerful. If you can imagine Batard Montrachet then this would be it's big brother. I was hoping for a little bit more complexity - not an epiphany. This is where one can understand why some experienced Burgundy drinkers consider Chevalier Montrachet qualitatively equal to Montrachet. 92 points.<br /><br /><span style="font-weight:bold;">2006 Dog Point. Section 94</span><br />Brought to keep people occupied while the other Burgs had a chance to air out as well as provide a counterfoil. This should be the benchmark for New Zealand Sauvignon Blanc. Lemon, citrus, cut grass, gooseberries and aromatic vegetables ( i.e. celery, endives ), touch of oak very good concentration and not watery at all like many other SB's.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-34163779753636674692009-10-18T18:44:00.014+08:002009-10-18T19:59:54.681+08:00The reds of PiedmontBrunello di Montalcino, Barolo & Barberesco - typical Italian names for red wines. Why do they all have to start with a "B" - confused already? It doesn't need to be painful.<br /><br />First of all the Brunello doesn't belong in this group because: <br />a) It comes from a completely different region which is Tuscany <br />b) Is a totally different grape varietal from the other two (i.e. Sangiovese).<br /><br />First off, Barolo & Barbaresco are names of actual towns. Both are in the Langhe region in Piedmont. If you can imagine the capital of Piedmont being Alba (yes think white truffles). Barberesco would be Northeast of Alba while Barolo would be Southwest of Alba. To be considered Barolo or Barbaresco they would need reside in the appropriate regions AND be made from the Nebbiolo grape. <br /><br />Let's take a look at the Barolo region first. <br /><br />The Barolo region essentially comprises of a hilly area comprising of 2 valleys interspersed with old towns which are homes to the many wine producers. Traditionally, these are the towns of Barolo, La Morra, Castiglione Falleto, Serralunga d'Alba and parts of Monforte d'Alba. Additional locales were given Barolo designation in the later half of the 20th century and these were parts of Cheresco, Diano d'Alba and Roddi. By regulation Barolo needs to be in wood for a minimum of 2 years and 1 year in bottle. Typically, producers release their Barolo 4 years after the vintage. A reserva designation can be given with the additional stipulation of 5 years total ageing with 3 minimum in wood.<br /><br />The region comprises of over 1,700 hectares of vines producing over 10 million bottles of Barolo annually. Can we say over production? Over the past years there have been efforts to categorized various terroirs in Barolo but nothing has come about even closely approaching the Bordeaux classed growth or Burgundy cru designations. Supposedly the terroir and soil composition are different between the different sides of the 2 valleys comprising Barolo ( roughly bisected by the road designated SP3/SP3bis). The western portion is considered to have softer and more supple tannins but may be less age-worthy. The eastern having harder tannins but with more complexity and age-worthiness.<br /><br />Unofficially though, there seems to be widespread recognition of the following terroirs to be above the rest. This is not a definitive list so if I've probably missed a whole bunch<br /><br />La Morra: Rocche dell'Annunziata, Brunate & Cerequio<br />Barolo: Cannubi<br />Castglione Falleto: Monprivato, Villero<br />Serralunga: Cerretta<br /><br />More to come...Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-81671355770855541442009-08-10T20:18:00.009+08:002009-09-27T08:18:04.047+08:00Decent everyday drinking wineWhile it's getting easier to find good wine - it's not so easy to find decent everyday drinking wines which won't burn a hole in your budget.<br /><br />Having sampled these wines very recently, I can say that they are indeed very decent everyday drinking wines. In fact - they will last for quite some time if you can keep the corks on them. <br /><br />Both are suited for mediterranian type food from Spain, Italy, Southern France etc..<br /><br /><span style="font-weight:bold;"><br />2006 Artadi El Seque - Alicante</span><br />A newly acquired vineyard in Alicante, Spain. 40 acres in brown/limestone soil. The blend is 80% Monastrell (also known as Mataro or Mourvedre), 10% Syrah and 10% Cabernet Sauvignon. <br /><br />Full bodied wine. Extremely rich and packed. Best to give it a couple hours of air but drinks well right out of the gate. Very nice tannins. The price should be under US$30 - 91pts<br /><br /><span style="font-weight:bold;">2007 Le Macchiole - Bolgheri Rosso</span><br />This time from Tuscany, Italy. IGT table wine. Combination of Merlot, Cabernet Sauvignon, Syrah and Sangiovese. True to Le Macchiole, the purity of the fruit comes through here - each and every varietal. Initially one has the feeling the blend has not fully integrated and the tannins can be a bit roughish (but not bad). After time in the decanter this begins to come together. Under US$25 - 89+pts.<br /><br />Just in case people get the wrong idea - these wines are the most economical ones in the range from Artadi or Le Macchiole. Their high end wines can fetch prices similar to Bordeaux first growth prices. These are some very high quality producers.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com1tag:blogger.com,1999:blog-17869051.post-83223767361984610562009-06-27T07:25:00.007+08:002009-06-27T07:43:15.383+08:00In memory of Michael Jackson.I wasn't a great fan of Michael Jackson in the later years but there is no denying he redefined the genre over the decades again and again. My favorites still come from the Jackson 5 era and here are some of them:<br /><br /><br /><object width="390" height="320"><param name="movie" value="http://www.youtube.com/v/orxxFaQGhxc&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/orxxFaQGhxc&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="390" height="320"></embed></object><br /><br /><object width="390" height="320"><param name="movie" value="http://www.youtube.com/v/_4QyZH0EXcQ&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/_4QyZH0EXcQ&hl=en&fs=1&color1=0x2b405b&color2=0x6b8ab6&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="390" height="320"></embed></object><br /><br /></span></span>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-9076891566349067002009-05-21T23:08:00.013+08:002009-05-22T21:02:42.297+08:00Some more musicThis time it's not a golden oldie but the complete opposite. <div>Amazing especially given the circumstances. Zee Avi is a jazz/folk vocalist & songwriter. The 23 year old Malaysian from Borneo was posting youtube videos until being "discovered" and was offered contracts by several US record companies.<br /><br /><object width="400" height="340"><param name="movie" value="http://www.youtube.com/v/WdXDgaEgaJ8&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/WdXDgaEgaJ8&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="340"></embed></object><br /><br />More songs on the link below - enjoy!!</div><div><br /></div><div><a href="http://www.myspace.com/zeeavi">http://www.myspace.com/zeeavi</a></div><div><br /></div><div><br /></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com1tag:blogger.com,1999:blog-17869051.post-28961703092909648252009-05-21T22:59:00.004+08:002009-05-21T23:08:48.034+08:002008 Bordeaux - Selling one's soulMost of you won't believe this but the winehunter bought 2008 Bordeaux En-Primuer. Alright, accuse me of selling out, turncoat whatever - I admit it!! Anway, let's see if this works out.<div><div>Given the pricing and the vintage there were some relatively good values to be had especially in the early days. Duhart-Milon @ $400/case was to me a complete no brainer. Owned by Lafite, quality has been improving steadily. Pontet-Canet; too hard to resist. The 2003 were yummy, 2008 costs less and should be even better. </div><div><br /></div><div>On the other hand, some of the top rated wines have shot up tremendously especially after Robert Parker gave higher marks than were expected. 1st growths like Lafite have doubled since initial offering... Greed is back. Either way, this should be fun to watch and try when it finally gets delivered.</div><div><br /></div></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-38325968913367422702009-05-09T06:25:00.013+08:002009-11-28T09:15:13.401+08:00An adventure down history.For many, collecting antiques can be a fanatical pastime. For wine lovers, this road is fraught with uncertainty but also wonderful surprises. Last night, we had disappointments but we had some wonderful surprises as well - such is life. We had 2 vintages which bookended the beginning and the worst parts of the previous large financial disaster - the great depression of the early 20th century. Is this where we are in the latest equivalent of the 21st century? - who knows.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">1929 Beaune - Doctor Barolet selection ( H. Villamont)</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>A great many significant events occured in 1929 which would reshape the later parts of the 20th century - a monumental year by any measure.</div><div><ul><li>The beginning of the great depression ushered in by the stock market crash in the United States<br /></li><li>The first public telephone booth call was made</li><li>The Vatican was established as an independent jurisdiction by the Lateran treaty</li><li>The first Academy awards were given out</li><li>The EEG was invented</li></ul></div><div>What a surprise on opening this 80-year old wine - it was still alive & kicking! The color was light but healthy. Immediately on opening, smells of plums, hints of tea and a touch of figs. Balanced and consistent on the palate, fine tannins but not the quite the kind you expect from a GC on the Nuit side. Over the course of 10-15 minutes of air contact the tannins started to reassert themselves and had a bit of an edge - this then softened over the next 15-20 minutes. Surprisingly, the nose reminds me of Armand Rosseau's Chambertin. In the mouth, it's a slightly different story - again definitely not GC finesse. It had the energy, balance, acidity, complexity. A wonderful experience trying, experiencing and partaking in history.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">1933- Beaune Premier Bouchard Pere</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>As the US started bottoming out here were the highlights of historical events of 1933</div><div><ul><li>Construction of the Golden Gate bridge begins</li><li>Newsweek magazines is published</li><li>Franklin D Roosevelt becomes US president and begins the "New Deal"</li><li>Nissan Motors begins operation</li><li>Adolph Hitler becomes Chancellor of Germany and the Nazi party comes into power</li></ul></div><div><span class="Apple-style-span" style="font-weight: bold;">Holy cow!</span> This thing does not resemble a 76 year old wine. It must have been suspended animation. Color is extremely deep and young ( given the age) - you would have confused this for at most a 20 year old Burgundy. Nose is a bit more reserved not as seductive and complex as the the 1929; bit more monolithic as well on the palate. Compared to the previous bottle this was more of a "bulldog" - tough and wound up. Tannic structure was more heavy and to me not as fine as the previous bottle ( again these are both Beaunes! ). Nit-picking aside, given that is Bouchard is 76 years old - completely amazing condition. Hope I'm in that good shape when or if I get there.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">1949 - Moet & Chandon Rose</span></div><div><br /></div><div>Some landmark geopolitical events shaped this year and for years to come.</div><div><ul><li>The People's Republic of China is officially proclaimed</li><li>Chiang Kai Shek's army retreats to Taiwan</li><li>The Federal Republic of Germany is officialy founded.</li></ul><br /></div><div>I had high hopes for this one but it was not to be. DOA. Oxydised, no go. Blech.</div><div><br /></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com1tag:blogger.com,1999:blog-17869051.post-60031241067537231872009-04-13T23:36:00.006+08:002009-04-13T23:46:48.947+08:00And another Golden oldie....What has all this got to do with wine?? Not much I guess. Just in a nostalgic mood this evening (where's that Burgundy from the 60's I've got stashed away?).<br />Anyway - since I'm on a roll here's another one. Sorry - just couldn't get it out of my head after the movie.<br /><br /><span style="font-weight: bold;">T-Rex - "20th Century Boy"<br /></span><br /><object width="375" height="290"><param name="movie" value="http://www.youtube.com/v/OdKI2Ow9NRY&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/OdKI2Ow9NRY&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="375" height="290"></embed></object>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-51693473836048659212009-04-13T22:36:00.016+08:002009-04-13T23:36:01.334+08:00Have you ever seen the rain - nostalgia & melancholyWhen John Fogerty wrote the lyrics to the song "Have you ever seen the Rain", he was referring to the eventual breakup of his brother Tim from the band Creedence Clearwater Revival (CCR). This song was released in 1970 and whenever I hear this song it rings nostalgia all over. For people of my generation (you know who you are) this will probably be true as well - for other generations perhaps not. Either way, it also seems like appropriate lyrics for the economic downturn and the credit crisis. By now everyone has seen the rain (or flood or Tsunami). <br />Hopefully the sunny days will come back soon...<br /><br /><span style="font-weight: bold;font-size:85%;" >Creedence Clearwater Revival - Have you ever seen the rain?</span><br /><br /><object height="281" width="375"><param name="movie" value="http://www.youtube.com/v/TS9_ipu9GKw&hl=en&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/TS9_ipu9GKw&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="281" width="375"></embed></object><br />Someone told me long ago, there's a calm before the storm,<br />I know; It's been coming for some time.<br />When it's over, so they say, It'll rain a sunny day,<br />I know; Shining down like water.<br /><br />CHORUS:<br />I want to know, Have you ever seen the rain?<br />I want to know, Have you ever seen the rain<br />Coming down on a sunny day?<br /><br />Yesterday, and days before, Sun is cold and rain is hard,<br />I know; Been that way for all my time.<br />'Til forever, on it goes Through the circle, fast and slow,<br />I know; It can't stop, I wonder.<br />CHORUS<br />Yeah!<br />CHORUS<br /><br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(101, 101, 101); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 20px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:Arial;font-size:14;" >© JONDORA MUSIC, A DIV OF FANTASY INC;</span><br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:verdana;font-size:11;" ><br /><span class="Apple-converted-space"><br /></span></span>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-50401643096984813482009-04-13T19:49:00.006+08:002009-04-14T22:00:54.040+08:00Sense of smell and the wine palette (or don't take it too seriously)Some thoughts on wine descriptions and your sense of smell.<br /><br />Years ago, I would read all the literature out there. Tasting notes, buy the wine, try it and then read the notes again. We get phrases like "...smells of Lychee, organge zest, pineapple, banana, buttery...." blah blah blah. For every 10 descriptions I would be lucky recognizing and picking up one of them. Perhaps my sense of smell wasn't as acute, taste buds dead, sensory memory lacking?? Maybe there is something wrong with me? Stop right there.<br /><br />Years later and many bottles down the road - I have yet to meet too many people who were truly missing these god-given abilities to taste. People may not know how to surgically dissect and analyze the wine but they surely know if it's good or not very quickly - there is no fooling that. The exceptions were usually people with a flu, Chain smokers, some other overriding impediment or cranial damage. If you enjoy food and can smell and recognize it; you should be able to do this. This is not to exclude the supertasters - there are those among us with an extraordinary level of ths gift. Even here, there seems to be quite a bit of confusion or disinformation on this end.<br /><br /><ul><li>On one side, the media and experts tell us that there are "supertasters" among us which have biologically more tastebuds than normal people. Great - no denying this is real.</li></ul><ul><li>On the other hand, the experts also tell us that much of the perception of wine comes from the olofactory organs rather than the tongue and mouth - our sense of smell. The tastebuds can only account for the very primitive tastes of sweet, sour, bitter, salty. I would say add a 5th one which is "mouth feel" or "tactile senes" - somethig which tells us the difference between round and coarse tannins. That's it.<br /></li></ul><ul><li>My simpleton conclusion is then that most people are barking up the wrong tree in putting too much importance on tastebuds and not enough on the nose...??</li></ul>Getting back to not recognizing or registering the smells.....<br /><br />It may sound like heresy but perhaps it was the book that got it wrong??!! Maybe the author thought it smelled or tasted like which may not correspond to your experience?<br /><br />Here is my favorite example:<br /><br /><span style="font-weight: bold;">Buttery</span> - Perhaps thick, creamy and viscious but "buttery"??<br /><br />To me there are too many loose ends:<br /><ol><li>Does it mean cold or melted butter? In which case it looks, feels and tastes totally different.</li><li>Is this salted or unsalted butter? Again completely different - not many wines are salty</li><li>Is this clarified buter? Is it cooked and to what degree?</li><li>Is this Normandy, Danish, Japanese, New Zealand butter?</li></ol><span style="font-weight: bold;"></span><span style="font-weight: bold;"><br />Don't Give up</span><br />Long story short - don't give up if you don't seem to be able to pick up all these nuances that other people or the wine literature seem to have. It may not be your fault. The simple fact is the aromas and nuances in a wine cannot be adequately described in words - words only go so far. Wine more than anything seems to give people and the general public so many assumptions, myths, preconceived notions and BS. You have to take everything with a grain of salt and use your own judgment.<br /><br />The only caveat is if you find someone who can consistently find good wines and recognize them blind or zoom in just on smell and taste without looking at the label - latch on to that person!!! You can probably throw everything all other rules out the window and follow their advise.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-90290789513411658072009-04-04T23:35:00.005+08:002009-04-04T23:51:30.046+08:00God's Joke ( or why TV series can't be serious)For many who follow the comic book God's Drop or "Kami no Shizuku" - some will know that a limited 8 episode TV series began earlier this year in Japan. The final wine or "Kami no Shizuku" literally meaning "God's drop" was no other than the 2003 Chateau La Puy. Yours truly bumped into this wine by chance recently so here are the tasting notes.<div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">2003 Chateau La Puy.</span></div><div>Well, for something which was the wine of God - this is a bit disappointing. On the nose, this had the smell of a Burgundy with a bit of age (15+ years?). Earth, plums, tea - surprising and getting my hopes up as this is totally unexpected for an '03 Bordeaux. On the palate with....Disaster!!! Thin, astringent, slightly coarse tannins; can't believe this is an '03. Mid-palate and finish is nothing to write home about. Don't see how this could be construed with something close to perfection and showing "eternal qualities" - anything but. Wine of God - hmmm don't think so Joke - maybe. <span class="Apple-style-span" style="font-weight: bold; ">83 points</span></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">2006 Peter Michael "La Crarrie"</span></div><div>Smells of minerality starting to integrate with the oak. Very aromatic oak. Some people smell "pineapple" - I think it's the combination of the minerality and the oak - not quite pineapple perhaps a Pina Colada. High viscosity almost oily quality in the wine. Nice aftertaste but maybe a bit short and thought it thinned out at the very end. May improve with time as wood integrates with rest of the wine. 90+ points.</div><div><br /></div><div><br /></div>Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-35243516272223107142009-02-25T20:48:00.005+08:002009-02-25T21:05:28.387+08:00Feb 25, 2009. A few tasting notes from a previous dinner<span style="font-weight: bold;">2005 Francois Raveneau Butteaux</span>.<br />Minerality more covered up by fruit than usual. Try not to overchill this - nice acidity - very nice balance - good finish. Still prefer the 2002 though. 92+pts.<br /><br /><span style="font-weight: bold;">2006 Fontaine Gagnard - Chassange Montrachet 1er Cru Clos St. Jean</span><br />Opened for ~30minuts. Denser, brasher, minerality backed up by power. Kept unwinding throughout the night - give this time. 90 pts.<br /><br /><span style="font-weight: bold;">2005 George Roumier Chambolle Musigny</span><br />Opened in bottle for ~3.5 hours - needs it. Red fruits laced with a bit of earth and game. Structured, fine tannins - amazing village wine. 90 pts.<br /><br /><span style="font-weight: bold;">2005 Duhart Milon Rothschild</span><br />Opened for ~2 hours. Young, full bodied, expansive, cassis, touch of pencil, traces of Lafite but not quite as this is more brawny without the complex aromas. Hey but given the price - no complaints! Serve at room temperature or a bit above ~19-21 C, no problems and may make it a bit less rough on the edges. 92 points.<br /><br /><span style="font-weight: bold;">1999 Chateau Palmer</span><br />Opened for ~1.5 hours. Ahhh the 2nd disciple. An amazing achievement in an otherwise lackluster year. Soft, beautiful on the nose, depth without being overly brutish. Silky tannins and decent finish. 94-95 points.<br /><br /><span style="font-weight: bold;">2004 Oremus 4 putt Tokaji</span> ( forgot the vineyard).<br />Good acidity great with thick creamy deserts - cuts through and gives balance.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-78606029487212121732009-02-04T07:09:00.011+08:002009-02-08T18:01:07.230+08:00Dinner with Lodovico Antinori & Tenuta di BisernoA few years back, I mentioned about a wine that stood out on a trip to Tuscany. That wine was called Isoglio del Cinghiale. After some fact checking, the people behind this winery were none other than Lodovico & Piero Antinori - the previous owner(s) of Tenuta Ornellia. Fast forward almost 2.5 years later and we had a very special treat - dinner with Lodovico in person.<br /><br />Insoglio is basically their everyday drinking product. Up until 2005, it was a blend of Cabernet Sauvignon, Merlot, Petite Verdot and Cab. Franc. Starting in 2006, Syrah was added to the blend and by 2007 I believe Cabernet Sauvignon was completely eliminated. Going forward from the 2007 the blend of varietals have pretty much "settled" in. Given the price point of this wine which is ~ EUR15, no complaints. More than acceptable as an everyday quaffer.<br /><br />Next up is the Il Pino di Biserno which is a more Bordeaux-like blend and does not contain any Syrah unlike the Insoglio. This is a much more complex wine and also takes things up another level. Starting in 2007 however, there might be a qualitative change as some of the best vine blocks will be going into their next level wine called Biserno.<br /><br />Biserno - will start with the 2007 vintage and will be their "flagship wine". First shipments will start in 2010. This will be fun to watch as it is probably aimed squarely at Ornellia.<br /><br />If Biserno is to Ornelia then my guess is that sometime down the road there may be something ultra-rare to match off with Masseto...<br /><br />2007 Insoglio - More Syrah dominant and even more fleshy.<br />2006 Insoglio - Syrah introduced a bit more fleshy<br />2005 Insoglio - Cabernet Sauvignon driven. A Bordeaux ringer.<br /><br />2005 Il Pino di Biserno<br />Extremely young. Is it a Puillac or St.Emillion?? It seemed to me however that it was just a bit closed and tight. This will take time.<br /><br />2006 Il Pino di Biserno<br />To be released very soon and seems like it is still settling in but looks promising. The balance is there and just a bit more hi-keyed than the 2005 to prop things up here ( though not the sharp acidity in any sense ). Shades of Ornellia here?? This is going to be interesting in a couple of years.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com2tag:blogger.com,1999:blog-17869051.post-75336400768273600922009-01-11T20:07:00.003+08:002009-01-11T20:31:25.964+08:00January 9, 2009. A couple more tastingsA couple more tried over the week.<br /><br />2006 Leroy Bourgone Aligote<br />Good acidity, minerality present but had hints of wet cardboard. Suspect this one was "slightly" corked.<br /><br />2006 Craggy Range "Le Sol" Gimblett Gravels<br />Extremely ripe primary syrah notes; you know the type where there is a note of "roach spray". I don't know how else to describe it but the fruit has a hint of something coming out of a can of Baygon. Very one-dimensional at this stage - perhaps evaluate in another 7-10 years; it's going to be a while.<br /><br />1998 Haut Brion.<br />Doing well now; this looks to be an early drinker by Haut Brion standards. A little air (45minutes) is all it needs. This vintage is underlined by the aromas of the earth - you can smell the soil. Tannins are quite fine and the mid-palate is full but will thin out over a span of 2 hours.... Not a vintage to go into the history books but good now - why wait?Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-48573390438685451732009-01-01T21:31:00.007+08:002009-01-02T20:10:56.739+08:00Happy New Year!!Another year has gone by - time certainly flies.<br /><br />Been getting lazy posting tasting notes so new year's resolution is to be more deligent. Here goes....<br /><span style="font-weight:bold;"><br />1998 Billecart Salmon Cuvee Nicholas</span><br />Brilliant Pinot Noir smell gushing out just on the pour. On the palate, it was Chardonnay dominating. Quite good but the Chardonnay and Pinot could be a bit more integrated which will take time. 92+ points.<br /><br /><span style="font-weight:bold;">2004 Michel Niellon Chassange Montrachet 1er Cru Clos St. Jean</span><br />On the nose, bright flecks of minerality and acidity. The palate could not follow through what was promised on the nose - bit diluted/thin on the core though it had nice acidity and a finish. 90 points.<br /><br /><span style="font-weight:bold;">2006 Domaine Leroy Aligote</span><br />Minerals, acidity on the nose and on the palate. Nervosity and a bit of sharpness on the mouth. Needs a little bit of air (30minutes)to balance out. Chablis-like. Had 2 bottles in as many months - the latest one was defective. Flat, no fruit or minerals and a bit oxidised. Previous bottle was much better. 89 points.<br /><span style="font-weight:bold;"><br />1966 Leroy Echezeaux</span><br />Primarily plums a touch of figs, earthiness and hint of minerality. Very nice indeed but palate doesn't quite deliver though initially it did for a short period of time ( I dived in while others wanted to wait - their lost) My suggestion - don't wait too long. This was not to say the wine died after that it didn't it had density, structure the finish could be longer but it didn't seem to have the fruitiness and viscosity as in the beginning... 94+ points<br /><br /><span style="font-weight:bold;">2005 Raveneau Valmur</span><br />Good balance of acidity, fruit and minerals. Long gentle finish. Needs more time in the bottle and was a bit reticient at first. Don't serve too cold or it will be tight as a clam. 93+ points possibly 95 later.<br /><br />Oops left one out<br /><br /><span style="font-weight:bold;">2006 Comte Liger-Belaire - Vosne Romanee Clos du Chateau</span><br />Limpid and lively light ruby color. Amazing aromas and nose - high notes of red fruits with strong mineral overtones and a bit of earth. On the palate --- ugh.. disappointing - what a let down. Missing a bit of concentration and what was hinted on the nose didn't deliver -- accept tannins and a slight bitterness. I'd like to think this like a Pommard but there you hope the tannins drop to reveal something more balanced... Here I don't think there's anything left when the tannins drop... 87+ points.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0tag:blogger.com,1999:blog-17869051.post-19259174221481922532008-12-30T22:21:00.006+08:002008-12-30T22:40:13.934+08:00Cool Videos from Wilson & DanielsFound this surfing one day - thought it was kind of cool.<br />Brought to you by Wilson & Daniels (US importer for the Domains). You might have to click the play/pause button a few times to get it going.<br /><br /><object width="400" height="225"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=2303965&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=2303965&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><br /><a href="http://vimeo.com/2303965">Domaine Leflaive: A Path to Follow</a> from <a href="http://vimeo.com/wilsondaniels">Wilson Daniels</a> on <a href="http://vimeo.com">Vimeo</a>.<br /><br /><object width="400" height="225"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=2048227&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=2048227&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><br /><a href="http://vimeo.com/2048227">Domaine Pierre Morey: Generations in Harmony</a> from <a href="http://vimeo.com/wilsondaniels">Wilson Daniels</a> on <a href="http://vimeo.com">Vimeo</a>.<br /><br /><br /><object width="400" height="225"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=2201696&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" /><embed src="http://vimeo.com/moogaloop.swf?clip_id=2201696&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=cfb915&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><br /><a href="http://vimeo.com/2201696">House of Champagne Salon: A Century of Singularity</a> from <a href="http://vimeo.com/wilsondaniels">Wilson Daniels</a> on <a href="http://vimeo.com">Vimeo</a>.Wine-Hunterhttp://www.blogger.com/profile/04337870435761211959noreply@blogger.com0