Now here is a wine I can get behind. I am a huge Beau fan and the 2001 is my favorite vintage of the past 20 years. 00, 98, and 95 are great and I think the 2010 has serious potential. With all Beau beware of brett…especially in the 95. I really liked where this wine was when we drank it. The nose and flavors on the palate were a perfect match: dark fruits and spices leading into rich earth and leather….classic CdP. Tannis are just right. Great layers and complexity on the palate…makes you completely forget it’s 13.5% alcohol. The finish is long and strong (ha) wrapping up the experience in a nice little bow. This is ready to drink now…right where I like my CdP…but still has plenty of time left. One of the best wines of 2013. Right now I’m leaning towards 89 Pichon, 01 Beau, and 99 Montruc as my top 3.
We decided to celebrate the end of Breaking Bad with an episode of Champagne Meets Sushi. We decided to go with a decent bottle from our most recent trip to Wine Library and had a great evening. Recently we’ve cleared out space for 4-5 bottles in our fridge to have some pre-chilled white options at all times. I’d really recommend doing this even if you don’t drink white regularly…it’s much easier than trying to speed chill in the freezer or a bucket.
colonelgrape: 85. This is a classic blend but the color is more of a blanc de noir, more of a dark gold/amber. Nice carbonation and pleasing to the eye, nose full of apples, citrus and vanilla. Brisk, zesty, and full bodied on the palate. Crisp, refreshing, and elegant finish. Very well structured wine with fruit, earth and body from nose to finish. To me the only flaw was the slighly overpowering apple flavor, I would have liked a little more balance with the fruits.
MobyGrape: 86. Applesauce colored, a little apple tasting, I don’t know why I tend to get that from some champagnes but I do. It wasn’t offensively bubbly, paired well with sushi (shocker), and it certainly made facing the end of Breaking Bad a little easier. Much like the ending itself, it didn’t totally blow me away, and it wasn’t exactly what I wanted, but at the end of the day I was ok with it.
I can’t believe it but this is my 100th post since Moby and I started Grapestorm last year…thanks to everyone who has followed us! I hope you’ve enjoyed it as much as we have. On to the wine:
Last week we went into town to check out a Polish deli and Pig Fest at a local restaurant. We got kielbasas and blood sausage then went and had a great pork themed meal. We started with meatballs and pork belly then I had roasted suckling pig while moby had the braised pork and garlic polenta. A delicious meal and a fun evening.
colonelgrape: 75. Let me start by saying that this is not a bad wine…I just think it’s mislabeled. If I were drinking this blind I would have said it was a very nice Nebbiolo for $20-$25 a bottle. Great nose and flavor profile I like in Nebbiolo: licorice, leather, earth, red fruit however it was really lacking in body and finish. It was good up until you finished the sip then it just disappeared. I like my Barolo to be big, robust, and have a long finish and I like my Nebbiolo to taste similar but be a “smaller” wine. If this were a $20-$25 Nebbiolo I’d have given it a 92 however as a Barolo it falls short. Tasty wine, just not worthy of being a Barolo or $50+.
MobyGrape: 93. This is the cleanest dirty wine I’ve had in a while. Smelled a bit licorice-y and leathery and musty. Had a velvety texture with a little tannic kick at the end, it was very pleasant with a pork-centric dinner. Can’t seem to go wrong with this producer, The Rat makes a great everyday Barbera, and a great Barolo to match.