With Hurricane Irene keeping me company, I decided to open this bottle that was recommended to me by my favorite wine consultant at Total Wine. Not too shabby if I may say so myself. Here is the verdict:
This merlot is not to be taken lightly. While well-rounded, supple tannins make it seem elegant, a burst of flavors, such as, cherries, plums, oak, and hints of chocolate, coat your palate. A bouquet of cherries, blackberries, spice, and red currant entertain the nose. Smooth, yet enticing enough for your "big", "over-the-top" wine drinkers. Needs 2-3 years in the bottle and few hours decanting time. RH 90+
Aug 27, 2011
Aug 24, 2011
Pommard Seeks to Create Grand Cru's
Pommard asks INAO to create first grand crus
Wednesday 24 August 2011 by Panos Kakaviatos Be the first to comment
The 400-strong union of producers in Pommard in Burgundy will apply to the French appellation authority INAO to promote the premier cru Rugiens and Epenots appellations to grand cru.
Currently in force, the 1936 classification did not classify any terroirs in Pommard at the grand cru level, but a newly drafted dossier aims to prove that these two appellations should be considered grand cru, Aubert Lefas, Pommard union president, told Decanter.com.
Since April this year, geography and viticulture specialist Blanche Menesson has been working with Pommard vintners on a report to show how both Rugiens (just under 13 hectares) and Epenots (27 hectares) should be considered grand cru based on history, terroir and price.
One difficulty, Lefas says, are distinctions between Rugiens Bas and Rugiens Haut and between Grands- and Petits-Epenots.
But he is confident that the application 'can convince our peers and the INAO that these two areas can be compared to Clos Vougeot and Le Corton, for example; both are large grand cru appellations with varying terroirs.’
Lefas explained that at the time of the 1936 classification, representatives of Pommard were more concerned about the abuse of the term Pommard than promoting certain terroirs as grands crus.
‘Back then, the main concern was wines that were falsely called Pommard, including sparkling wines,’ he explained.
The dossier – which will be submitted to the INAO at the beginning of 2012 – points out that Jules Lavalle, the author of the first Burgundy classification from the 19th century, rated both appellations highest in Pommard.
‘And their higher prices today – for the wines and vineyard plots – reflect that quality today,’ says Lefas. It also highlights soil and climate advantages in the two appellations.
Pommard has 27 premier crus and its total vineyards count some 320 hectares. Upon receipt of the application, the INAO would send a commission to verify the dossier’s claims.
Wednesday 24 August 2011 by Panos Kakaviatos Be the first to comment
The 400-strong union of producers in Pommard in Burgundy will apply to the French appellation authority INAO to promote the premier cru Rugiens and Epenots appellations to grand cru.
Currently in force, the 1936 classification did not classify any terroirs in Pommard at the grand cru level, but a newly drafted dossier aims to prove that these two appellations should be considered grand cru, Aubert Lefas, Pommard union president, told Decanter.com.
Since April this year, geography and viticulture specialist Blanche Menesson has been working with Pommard vintners on a report to show how both Rugiens (just under 13 hectares) and Epenots (27 hectares) should be considered grand cru based on history, terroir and price.
One difficulty, Lefas says, are distinctions between Rugiens Bas and Rugiens Haut and between Grands- and Petits-Epenots.
But he is confident that the application 'can convince our peers and the INAO that these two areas can be compared to Clos Vougeot and Le Corton, for example; both are large grand cru appellations with varying terroirs.’
Lefas explained that at the time of the 1936 classification, representatives of Pommard were more concerned about the abuse of the term Pommard than promoting certain terroirs as grands crus.
‘Back then, the main concern was wines that were falsely called Pommard, including sparkling wines,’ he explained.
The dossier – which will be submitted to the INAO at the beginning of 2012 – points out that Jules Lavalle, the author of the first Burgundy classification from the 19th century, rated both appellations highest in Pommard.
‘And their higher prices today – for the wines and vineyard plots – reflect that quality today,’ says Lefas. It also highlights soil and climate advantages in the two appellations.
Pommard has 27 premier crus and its total vineyards count some 320 hectares. Upon receipt of the application, the INAO would send a commission to verify the dossier’s claims.
Domaine de Chevalier: A Decade of Verticles
Dating back to at least the 17th Century, Domaine de Chevalier is a jewel in the Bordeaux crown.
Producing both red and white wines, Domaine de Chevalier - located in Leognan - enjoys an interesting microclimate, surrounded by forest.
Since 1983, Olivier Bernard has owned and run the estate. Much has been done to improve the quality of the wines. While the whites always had been appreciated, Bernard has done much to improve both the white and the red wines. It proved interesting to see how a group of Washington D.C.-based sommeliers, restaurateurs, wine merchants and wine lovers evaluated 10 vintages of red Domaine de Chevalier: 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001 and 2000, followed by lunch with three older reds (1991, 1981 and 1961) and whites (2001, 1991 and 1981).
The tasting lunch took place at Black Salt on Saturday 29 January. All the wines had been shipped ex-château one month earlier.
First flight: 2000-2001-2002
2000 red: This wine was full bodied and despite decanting, it needed time in glass to open up. Though not primary, it was far from ready to drink. Much potential, perhaps big in some respects, but also containing burgeoning aromatic complexity, with red and black fruit, that is not yet expressing itself optimally in glass. It will certainly gain from more time in bottle. 4 stars going on 5
2001 red: Here we have a wine that is more open than the 2000, with a bit more elegance on the palate and yet not quite as much body. A lovely, herbal and olive expression with notes of espresso and red fruit, but still somewhat closed, again despite double decanting (Olivier had asked me to double decant just the 2000 and 2001 among the 10 reds in the tasting before lunch). Needs time in bottle to open, like the 2000, but perhaps with not as much potential. 4 stars
2002 red: My favourite of the first flight. A real charmer: cranberry freshness and hints of that classic Graves tobacco, with excellent body and a fine texture on the palate. It does not have the scale of the 2000, but it has real nuance today, and provides much pleasure. An underrated vintage, and still quite inexpensive for the quality. 4.5 stars
Second flight: 2003-2004-2005
2003 red: Quite nice. Of the three wines in this series, only two or three people voted it as their preference. This was understandable, because 2003 was difficult for Graves-based reds. Already a warmer climate than, say, St Estephe in the Medoc, Graves terroir did not react well to the torrid 2003 vintage. But Domaine de Chevalier did not have that evident raisin, cooked fruit taste that one gets from many 2003s. One of the better 2003s from Graves I have ever had. 3 stars
2004 red: This reminded me a lot of the 2002, but perhaps with a tad more body and, yet, a bit more closed. It exhibited fine cassis and some cigar box aromas, with lovely red fruit freshness and good sap on the palate. 4 stars
2005 red: This wine was large scaled, without being “big”. Rather primary, the wine exhibited a lovely expression of red and black fruits with spice. Real freshness and lift on the palate matched its richness. 2005 may prove better than the 2000 because it seems to have greater freshness and a better finish. 4.5 stars going on 5
Third flight: 2006, 2007, 2008
2006 red: This wine could have used with a decant, because it was rather closed aromatically. On the palate, one senses impressive body, but also the tannin. Over time, some notions of cassis and cherry, but it is not drinking that well today. 3.5 stars
2007 red: Here we have a very fresh and elegant wine, with brambly red fruit and cedar and fine minerality. Another charmer, with a tad less body than either the 2002 or 2004, it is drinking nicely today. 4 stars
2008 red: Likely better than the 2007, with more body – and more (potential) nuance – this is already showing light tobacco aspects and dark fruit, but not as easy to approach today as the 2007. It is certainly more approachable than the 2006 and seems to have more potential complexity than either the 2006 or the 2007. 4 stars going on 4.5
2009 barrel sample red: From barrel, this is an amazing wine – the third Bordeaux “vintage of the century” in the last ten years. I can see how it can be considered somewhat of a bargain among the über-expensive 2009 Bordeaux. Very primary, more so than the 2005, the 2009 seems to be on the dark fruit register with notable empyreumatic aromas and flavours. The 2009 may end up being richer while still balanced, while the 2005 will have a bit more freshness and lift. 4.5 stars going on 5
Producing both red and white wines, Domaine de Chevalier - located in Leognan - enjoys an interesting microclimate, surrounded by forest.
Since 1983, Olivier Bernard has owned and run the estate. Much has been done to improve the quality of the wines. While the whites always had been appreciated, Bernard has done much to improve both the white and the red wines. It proved interesting to see how a group of Washington D.C.-based sommeliers, restaurateurs, wine merchants and wine lovers evaluated 10 vintages of red Domaine de Chevalier: 2009, 2008, 2007, 2006, 2005, 2004, 2003, 2002, 2001 and 2000, followed by lunch with three older reds (1991, 1981 and 1961) and whites (2001, 1991 and 1981).
The tasting lunch took place at Black Salt on Saturday 29 January. All the wines had been shipped ex-château one month earlier.
First flight: 2000-2001-2002
2000 red: This wine was full bodied and despite decanting, it needed time in glass to open up. Though not primary, it was far from ready to drink. Much potential, perhaps big in some respects, but also containing burgeoning aromatic complexity, with red and black fruit, that is not yet expressing itself optimally in glass. It will certainly gain from more time in bottle. 4 stars going on 5
2001 red: Here we have a wine that is more open than the 2000, with a bit more elegance on the palate and yet not quite as much body. A lovely, herbal and olive expression with notes of espresso and red fruit, but still somewhat closed, again despite double decanting (Olivier had asked me to double decant just the 2000 and 2001 among the 10 reds in the tasting before lunch). Needs time in bottle to open, like the 2000, but perhaps with not as much potential. 4 stars
2002 red: My favourite of the first flight. A real charmer: cranberry freshness and hints of that classic Graves tobacco, with excellent body and a fine texture on the palate. It does not have the scale of the 2000, but it has real nuance today, and provides much pleasure. An underrated vintage, and still quite inexpensive for the quality. 4.5 stars
Second flight: 2003-2004-2005
2003 red: Quite nice. Of the three wines in this series, only two or three people voted it as their preference. This was understandable, because 2003 was difficult for Graves-based reds. Already a warmer climate than, say, St Estephe in the Medoc, Graves terroir did not react well to the torrid 2003 vintage. But Domaine de Chevalier did not have that evident raisin, cooked fruit taste that one gets from many 2003s. One of the better 2003s from Graves I have ever had. 3 stars
2004 red: This reminded me a lot of the 2002, but perhaps with a tad more body and, yet, a bit more closed. It exhibited fine cassis and some cigar box aromas, with lovely red fruit freshness and good sap on the palate. 4 stars
2005 red: This wine was large scaled, without being “big”. Rather primary, the wine exhibited a lovely expression of red and black fruits with spice. Real freshness and lift on the palate matched its richness. 2005 may prove better than the 2000 because it seems to have greater freshness and a better finish. 4.5 stars going on 5
Third flight: 2006, 2007, 2008
2006 red: This wine could have used with a decant, because it was rather closed aromatically. On the palate, one senses impressive body, but also the tannin. Over time, some notions of cassis and cherry, but it is not drinking that well today. 3.5 stars
2007 red: Here we have a very fresh and elegant wine, with brambly red fruit and cedar and fine minerality. Another charmer, with a tad less body than either the 2002 or 2004, it is drinking nicely today. 4 stars
2008 red: Likely better than the 2007, with more body – and more (potential) nuance – this is already showing light tobacco aspects and dark fruit, but not as easy to approach today as the 2007. It is certainly more approachable than the 2006 and seems to have more potential complexity than either the 2006 or the 2007. 4 stars going on 4.5
2009 barrel sample red: From barrel, this is an amazing wine – the third Bordeaux “vintage of the century” in the last ten years. I can see how it can be considered somewhat of a bargain among the über-expensive 2009 Bordeaux. Very primary, more so than the 2005, the 2009 seems to be on the dark fruit register with notable empyreumatic aromas and flavours. The 2009 may end up being richer while still balanced, while the 2005 will have a bit more freshness and lift. 4.5 stars going on 5
Australian Wine Industry...Stagnate?
Australia is still not making enough progress in redressing the supply/demand imbalance, says an industry body, despite the removal of 17,000 hectares of vines in the past.
‘Unrealistic expectations, non-commercial motives and short-term opportunism are continuing to motivate many operators to resist change,’ according to the Wine Australia’s Operational Plan for the next 12 months.
Its chief executive Andrew Cheesman told Decanter.com many growers and producers believe the problems the industry is facing is a ‘short-term cycle’ but there were new realities the industry had to accept.
The new realities reshaping the industry include depressed trading conditions in its two main export markets: the US and the UK; the continued strength of the Australian dolar, higher production costs and tougher competition in all markets. Bulk wine sales and ‘opportunistic brand trading’ have also eroded margins, added Cheesman
‘These issues are impeding our ability to grow sales at higher price points, eroding margins/profitablity, resulting in a reduction in our representation and diversity on offer,’ the Plan explained.
Industry bodies are now undertaking a number of initiatives including the development of a new five-year plan by the Grape and Wine Research and Development Council (GWRDC) to ensure the industry from grape grower to retailer are working together to achieve the same goal.
‘Unrealistic expectations, non-commercial motives and short-term opportunism are continuing to motivate many operators to resist change,’ according to the Wine Australia’s Operational Plan for the next 12 months.
Its chief executive Andrew Cheesman told Decanter.com many growers and producers believe the problems the industry is facing is a ‘short-term cycle’ but there were new realities the industry had to accept.
The new realities reshaping the industry include depressed trading conditions in its two main export markets: the US and the UK; the continued strength of the Australian dolar, higher production costs and tougher competition in all markets. Bulk wine sales and ‘opportunistic brand trading’ have also eroded margins, added Cheesman
‘These issues are impeding our ability to grow sales at higher price points, eroding margins/profitablity, resulting in a reduction in our representation and diversity on offer,’ the Plan explained.
Industry bodies are now undertaking a number of initiatives including the development of a new five-year plan by the Grape and Wine Research and Development Council (GWRDC) to ensure the industry from grape grower to retailer are working together to achieve the same goal.
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