So, didn’t end up really doing at all what Zraly wanted for this chunk. It is what it is. It’s hard to find the supply of precisely what he wants, and I’m too dumb about the specifics to get it right on my own. Also, this whole entry got wiped by accident, so I’m losing patience with writing this up, I guess?
Two Wines, Tasted Together: Louis Jadot 2007 Pommard Rugiens, Louis Jadot 2007 Volnay Close de Chenes
The Volnay was pale brick, toffee, vanilla, burnt sugar, cocoa, talc, berries, candied flowers. Dry, medium bodied, flabby acidity. Ugh. It needs some acid, it’s really missing that. And tannins, there just aren’t any. Moderate flavors of berries, cherries, cocoa. This wine is just lacking something: It’s really soft and mild, and would be great if it had the structure to back it up.
The Pommard loked the same, came with aromas of vanilla, spice, brine, iron, acetone, rose petals, aged steak, black fruit. It’s dry, medium bodied, smooth acidity, low soft tannins. Flavors of iron, metal, underripe berries, chocolate covered cherries, and green wood. It’s a nice wine — needs to settle down a bit, but this wine has potential, I think?
Two Wines, Tasted Together: 2009 Bouchard Chambolle-Musigny, 2009 Faiveley Nuits-St-Georges
The Chambolle is a pale ruby. Moderate aromas of strawberry, mulled spices, damp forest floor, smoke, meat, cooked fruit, and raspberries. It’s dry, light bodied, fresh acidity, with fair balance with a bit of excess on the acid side. Tannins are soft and low. Flavors of unripe dark berries, tar, spice, ripe grapefruit. It needs to settle down a bit, this just isn’t ready for drinking. I’ve yet to learn enough to know whether or not this will improve, but that would be my best guess — it’ll settle down and the complexity will come through.
The Faiveley is pale garnet, moderate aromas of vanilla, damp leaves, mushrooms, violets, caramel. It’s dry, medium bodied, smooth on acidity. Tannins are medium and soft, with good balance, a little excessive on the acid. Flavors of bourbon, vanilla, raspberry, stone fruit, brackish water. Finish is medium; it’s really young, as well — there’s a lot going on but it’s not well integrated yet — it’s a feast of parts rather than a complete effort.
Three Wines, Tasted Together: 2009 Perrin Cotes du Rhone Reserve, 2006 Jaboulet Crozes Hermitage, 2005 M. Chapoutier Croix de Bois Chateauneuf-de-Pape
And then we switch to Rhone. It’s a bit of a different game! The Cotes du Rhone is a deep red, medium aromas of cooked meat, cooked berries, dark cherry, menthol, and a hint of oak. It’s off dry, medium-bodied, smooth acid, low soft tannins, good balance, with perhaps excess alcohol. Moderate flavors of sour cherries, concord grape, alcohol, butter. It’s a decent wine for $15.
The Jaboulet is deep garnet and is very aromatic. Camphor, wet wood, fireplace aromas — what a charred wooden barrel would smell like? Earthy, tarragon, anise, bing cherries, spun sugar, tar, oil, rubber. It’s dry, medium bodied, smooth acidity, dry tannins, good balance with excessive tannins, perhaps? Flavors of … sun dried tomatoes and not much else. Is this baked? It’s weird. Medium simple finish, but it’s just more of the same. Sun dried tomatoes. Ew.
The M. Chapoutier is deep garnet. It’s powerful on the aroma front. Cracked black pepper, cocoa, camphor, mint, forest floor, kerosene, juniper. The damn thing is 16% though. It’s just gobs of alcohol. Too much. Way too hot. It’s dry, full bodied, flabby. High round tannins, fair balance (though it needs more acid). Finish is medium long and it tastes like meat and peppercorns.