First up, Fratrie Gamay. I bought this in the serious wine shop in Beaune. It was just 12% alcohol but you'd never guess - it packed a punch. It had an amazing fruity nose and was very juicy. It went down real easy, but was definitely one for short-term drinking. There was no vintage on it but the cork said 17.02 so we guessed it was 2016. The guy in the shop told us to serve it cool, which was definitely good advice. A very vibrant, accessible wine.
Then, something a little more serious... Clos-Vougeot 1995 from Chateau de la Tour. This was a dark colour and had a rich, mature and cedary nose. It was elegant and powerful, with notes of chocolate and drinking really well now. Black forest gateau in a glass. It had a beautiful weight and an excellent finish and all in all, was top notch stuff.
One evening, G contributed a bottle of Duhart-Milon 1988 which I am informed is a 4th growth Pauillac. This had the classic cabernet sauvignon nose and was silky and ripe but not fruity. We thought it would probably have been quite unpleasant in its youth. It was almost textbook middleweight Pauillac. G described it as having "slim fetlocks" (he was pleased with that one) and it was precise and congruent but perhaps slightly old school and austere.
Back to Burgundy, a bottle of Beaune Lulune 2010 from Emmanuel Giboulot. We decanted this two hours in advance and put it in the fridge. It was a nose of poached strawberries and was incredibly smooth, vibrant, elegant and feminine. Another low alcohol wine at just 12%. It went really well with our 100 pound, sorry 100 day old chicken. For me it was a definite 10 while G considered it a high 9.
Another 2010 was a white this time, Beaune Chaume Gaufriots from Domaine Audiffred. G and I had the first bottle of this with fish fingers, and I had another one with the boys a couple of weeks ago. I honestly think this is the best white Beaune I've had since the good old days of Yves Darviot. It was particularly good in the first half hour, with a lot of tropical fruit - passion fruit, mango, pineapple. An exuberant wine, with a sort of line of acidity down the middle. My notes contain the phrase "died and went to heaven". Over time, it became more classically lemony. I believe I still have 4 bottles left - don't think they'll be hanging around for long!
In early February, G and I drank this Hosmer Cabernet France 2009 which we brought back from the Finger Lakes. This had a lovely fruity nose with rich berries and plums, and reminded us of fruit compote. It was silky, succulent and congruent, with a freshness that gave it a mouthwatering quality, and a good finish. We had it with a lamb tagine and couscous, which worked very well. It was juicy, glossy and accomplished, and not at all green. Surprisingly serious stuff and very attractive. I continue to rate this winery highly and would definitely buy this wine again.
Another evening in early Feb, G showed up with this sercial from Cossart Gordon. He thought it had spent 30 years in cask and the bottling was postwar, possibly from the 1950s. It smelled like sercial, but was sweeter than expected on the palate, and we thought it probably had a rum base. I was moved to use one of my Irish granny's phrases: "No harm in that!" It had caramelised nuts, a slightly herbaceous edge to it, and a great finish. Really lovely stuff.
On the same evening, we cracked this bottle of Beaune Greves 1er cru 2008 from Chateau de Meursault. This had been hanging around in my wardrobe for some time, in a huge and somewhat ostentatious bottle. The wine itself looked glossy and was pretty and typique, with a nice weight and the classic red Beaune perfume, and was drinking very well now. All in all, a decent 8 on the premier cru scale.
And finally, in late February, we had a bottle of Kylix Cuvee 2007 from Seneca Shore, also in the Finger Lakes. This was a dark purple colour and had amazing legs. It had a very cabernet franc nose, with menthol and blackcurrant, and was a lovely weight. G said it was frontal, a term which always makes me laugh, but I wasn't sure I agreed. The finish actually reminded me of mouthwash it was so minty. Somehow this bottle seemed lighter than previous bottles, so we wondered if it was getting to the end of its life. When we had it with food, however, in this case a beef stew, it seemed to gain weight. A pity they're not making it any more.
That brings us reasonably up to date and this week I took delivery of a couple of reds which have been in storage so will be writing about them soon...
