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Emery Davis[_2_] Emery Davis[_2_] is offline
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Default TN: non-weekend weekend, with Beaujolais, Bdx, and Cahors

Hi Dale,

Thanks as always for the notes. I read with interest even when I don't
have time to post much.

DaleW wrote:

> 2006 Ch. Picau-Perna (St Emilion)
> A new one to me. A bit green, light tannins, higher acids. Red plums
> and currants. More Entre-Deux-Mers than St Emilion, but certainly
> drinkable. B-
>


Is there such a thing as a red EDM? Thought it was generic Bdx. I'd
think you were being regional, but can't recall a specific terroir
to the rather large area.

> 2004 Clos la Coutale Cahors
> A Kermit import, but this doesn't strike me as a real traditional
> "black wine" (I usually think of KL as doing more traditionally styled
> wines). Pretty approachable, bright blackberry and elderberry fruit, a
> little hint of vanilla. I like this, though I think the chances of me
> identifying blind as Cahors (or Malbec) are near zero. Very pleasant
> wine. B
>


Thanks for the reminder, I need to contact les Ifs and buy some
Cahors. Only a few old Prince Probus in the cellar right now.

I think modern Cahors falls into 2 camps, internationalized,
even parkerized wines without much interest, and some fine
traditional wines that were probably always made but never
achieved the fame of the black wine.

These traditional village Cahors have a lovely velvety quality,
medium ripe fruit, good depth and decent concentration, no wood.
They are very enjoyable quaffers that benefit from a few (5-ish)
years in the cellar, at an extremely attractive price point.
(Pricing in Cahors is really all over the map.)

> Today wasn't much of a day off either, I "woveled" out vans before
> driving to city, brought back folks for our annual meeting. By time I
> returned home Betsy was leaving to watch her niece in a track meet,
> but dinner only required me to turn off the kale, put chicken in the
> oven, and prepare the carrots (with orange and ginger). Wine was the
> 2007 George Descombes Regnie. I confess I have no real sense of the
> Regnie cru. Have I ever had one before? I can't recall. My first
> reaction is not especially positive - red cherry and cranberry, but a
> little overly floral. But with just a bit of air it smooths out- still
> floral but more integrated. Red cherry and berry, good acidity, no
> discernible tannin, nice length, a good chicken wine.B/B+
>


I like the Regnie from Jacques Trichard a lot. Sort of a lighter
Morgon, in a way. Sort of.

-E