Passion Play
In my last post I criticized the 2002 Paolo Scavino Bricco Ambrigio Barolo. I didn't like the wine, but it is my hope that they never change the way they make it. By that I don't mean the barrels or yeasts they use, but that they never change the fact that they make their wines with passion and vision. It matters not one bit that I do not share their vision for what makes Barolo great. The only thing that matters is that in their soul they believe in the wine they make. If I don't like it I don't have to drink it.
There is an important difference between wines cynically manipulated to get points and those made by winemakers that feel in their gut that they are making the greatest expression of variety and vineyard they can attain. That sometimes those are the same characteristics that get points does not diminish their vision.
As wine critics tear apart the passion play that is winemaking it is important for them to remember that it matters not one bit if you like the wine, but only if it is made with great care and, most of all passion and vision. A critic does not need to share that vision to appreciate that wine. Such is the case here with the Scavino Barolo, the fact that I don't enjoy it does not mean that it is not great wine. It only means it is not great wine for me.
Blousy Barolo
Everyone seems to love this wine, but me. Huge points always seem to accompany Paolo Scavino’s Baroli, yet to me they have very serious problems - they don’t taste like they were produced in Barolo or produced from the nebbiolo variety. This time the wine was being served by the glass so, while expensive, it was not as big a of hit as buying a whole bottle of pricy wine I was unlikely to enjoy. Being by the glass it gave me a chance to give the wine another chance. I was also hopeful as it was from the lighter 2002 vintage, so I hoped it would have escaped the extremes of the Scavino style. No go. The first glass was clearly oxidized. I just thought it had been opened too long, but the bartender insisted that it had only been opened three or four hours before. A second glass, from a newly opened bottle, was fresher, but the fact that a Barolo that had been opened for only a short period was already shot shows you what happens when you put the wrong variety in new barrels. This newly opened wine showed lots of new oak flavors over a pruney, simple vague overripe fruity flavor. You can buy the same thing for a lot less money, done a lot better if you like that style, from Australia and California. Paolo Scavino is clearly a passionate winemaker, but for me, his choices simply do not work. I just cannot give up the idea that Barolo should taste like Barolo. These wines could come from anywhere.
Getting Ready for Harvest
Soon the grapes for California bubbly will start being picked. They’re always the first as they’re more interested in acidity than sugar and flavor. Here signs at the gates of Domaine Chandon are ready to direct the fleet of trucks that will soon be arriving.
Harvest Looms
As harvest approaches excess crop is dropped and leaves are pulled from the fruit zone. Here bunches of Cabernet lie on the ground in Yountville.Veraison In Napa -1 week later
Here's the progress on the same block of Cabernet in Yountville just over a week later.Mobile Blogging from here.
The Burgundy Report
--- the burgundy report --- The latest edition of The Burgundy Report by Bill Nanson is out. As always, don't miss it. With the combination of this free report and Burghound by Allen Meadows, the definitive report in this category, there is no longer any excuse for suffering through bad Burgundy.
Veraison Starts In Napa
Just a few bunches have started, but veraison is on its way. This is some Cabernet near Yountville.
Touching the Tendrils
A balloon pilot drops down to touch the vines by Domaine Chandon in the Napa Valley.
Wine MSG
While tasting through barrels of our 2008 cabernet sauvignon today, I kept thinking as good as they were they needed a little lift - a little cabernet franc. I love the minty brightness with a vegetal punch that the mouth watering cabernet franc wines of the Loire deliver - often at bargain prices. I think just of touch of that cabernet franc lift would be perfect in our powerful Napa cabernet.
Like soy sauce, Parmigiano and truffles, cabernet franc is packed with umami, that distinctive savory essence that that makes flavors just explode in your mouth. Certainly cabernet franc can be delicious on its own, as in the wonderful reds of the Loire Valley, but its "umami" effect on cabernet sauvignon cannot be overstated. A dollop of cabernet franc "lifts" the nose and expands the finish on many a cabernet and, in my opinion, this variety is under-utilized in Napa where power is easy, but high tones are not.
An absolutely seductive example of California cabernet franc at its best is the 2005 Keenan Napa Valley Cabernet Franc, Spring Mountain District. Rich and powerful without being overwhelming, this is one of the finest American cabernet francs I've tasted. Deep in color, with an expansive, bright nose and a fresh, salivating finish, a telling point about this wine is that while I drank this bottle over three days, the wine never got tired. This very fine cabernet franc is a great education on what is possible from this variety in California.
Nothing To Be Embarrassed About
No shy blushing wine this one. Not at all embarrassed by its pinkness, this is a explosively fruity, but dry wine with wonderful depth. The 2008 Mas Amiel “Le Plaisir” Côtes du Roussillon Rosé, if not a serious wine, is seriously delicious. Born from old vine grenache, syrah and carignane in the sunny Mediterranean vineyards of southwestern France, wines like this can only make you shake your head in wonder that so few outstanding rosé wines come from the similarly blessed vineyards of California. I suppose part of the reason for that is that so many consumers think sweet when they see pink that dry pink wines like this aren’t that easy to sell. It’s amazing that that misconception about rosé has hung on so many years after the white zinfandel craze. A great value and under $20 this is a wine I’d gladly gulp the rest of the summer.
Franc-ly Speaking
Brilliant Gray
Gray Pinot (pinot gris) sounds pretty drab and 9 times out of 10 the name fits the wine. Yet in the hands of some winemakers this variety can sing. Joining the ranks of delicious and interesting wines from this variety, including wines like Jermann, Chehalem, Albert Mann among others, is the Horse and Plow 2008 Pinot Gris,, Filigreen Farm, Anderson Valley. Crisp, refreshing, but in no way light and simple, it is loaded with creamy fresh pear and white peach flavors all accented by a tangy minerality and firm acidity. This wine was barrel fermented in neutral oak, which shows in the lovely texture and a yeasty whisper on the nose. A whopping 350 cases were produced so Santa Margharita Pinot Grigio has as much to worry about as it has flavor.
Gruner With Envy
The 2006 Gruner Veltliner Federspiel Wachau, Terrassen Weissenkirchen, Trockken, Andreas Lehensteiner is a wine that will indeed make many a winemaker green with envy. This is nothing short of an exceptional wine at an unbeatable price. This green/gold beauty is directly plugged into the socket, with an electric bite of mouthwatering acidity carrying ripe apricot and fresh pear flavors along with a firm mineral highlight on its razor edge. This is one of those wines that you can barely get your nose out of the glass long enough to take a sip.
These Austrian wines are the darling of every Master Sommelier in the country and rightfully so. More often than not they are the wine I go to when white wine wine is in order. They remain tremendous values and you can find exceptional examples for under $100 even on wine lists with the stiffest markups.
Worth Reading: Bordeaux Takes Its Lumps at Vinexpo
'Bordeaux should be selling everything,' he said. He also criticised the region for being too focused on Parker points and said it was no longer a benchmark for Cabernet Sauvignon.
link: Wine pundits label France 'dysfunctional' - decanter.com - the route to all good wine
Choosing Your Trousseau
Pale and more brick red in color than ruby and made from the Trousseau grape grown in the Arbois region of France - this is the kind of wine that frequents a wine marketers nightmares. I found it to be wonderful.Graceful, svelte and delicately fragrant it is a most seductive wine and a wine sure to confuse New World palates. The 2006 Arbois, Jacques Puffeney, Cuvee Les Berangeres, Trousseau is a wine that demands a bit of concentration to appreciate its beauty, but the effort is more than rewarding.
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