Over 6 days (orginally used as a cooking wine, then sampled every day
or two) the 2005 Hureau Saumur blanc is a good value if not an
exciting wine. Ripe apple fruit, a light waxy note, good acidity. The
amazing thing about Chenin (well, one of the amazing things) is how
well it holds. On day 4 it's as lively as day 1. A little oxidative
note on day 6, but still drinkable. B

I was grilling some andouille and squash, along with some leftover
asparagus,and decided to open the 1995 Graillot Crozes-Hermitage,
thinking the pepper spiciness of the Syrah would go well. Two problems
emerged- the wine seemed somewhat flat and pepperless, and the sausage
was quite hot/spicy. I rebottled most of the Rhone in a 375 screwcap,
and opened the 2005 Carl Loewen "Leiwener Klostergarten" Riesling
Kabinett. Citrus and flowers on the nose, a nice blend of ripe mango
and zippy lime on palate. Some mineral/slate on finish, excellent
length for level, very satisfying wine. B+
Will revisit the Graillot over weekend. I put most of what didn't fit
in half in vinegar crock, but a little left in glass seemed to gain
interest. We'll see.

With an assortment of leftovers, the 2004 Lafarge "L'Exception"
Bourgogne Passetoutgrain. This was a bit of a shock when poured-
easily the darkest PTG I've ever seen. Once tasted, I think I can
safely say its the densest biggest PTG I've ever tasted. Rich black
cherry fruit, balanced acidtiy, ripe tannins. Once I get over my
surprise I quite enjoy, and enjoy it over a 5 hour period. At end
still lively, though tannins have eased. If this is the 2004, what is
the 2005 like? B+/A-

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

On Apr 25, 11:39�am, DaleW > wrote:
> Over 6 days (orginally used as a cooking wine, then sampled every day
> or two) the 2005 Hureau Saumur blanc is a good value if not an
> exciting wine. Ripe apple fruit, a light waxy note, good acidity. The
> amazing thing about Chenin (well, one of the amazing things) is how
> well it holds. On day 4 it's as lively as day 1. A little oxidative
> note on day 6, but still drinkable. B
>
> I was grilling some andouille and squash, along with some leftover
> asparagus,and decided to open the 1995 Graillot Crozes-Hermitage,
> thinking the pepper spiciness of the Syrah would go well. Two problems
> emerged- the wine seemed somewhat flat and pepperless, and the sausage
> was quite hot/spicy. I rebottled most of the Rhone in a 375 screwcap,
> and opened the �2005 Carl Loewen "Leiwener Klostergarten" Riesling
> Kabinett. Citrus and flowers on the nose, a nice blend of ripe mango
> and zippy lime on palate. Some mineral/slate on finish, excellent
> length for level, very satisfying wine. B+
> Will revisit the Graillot over weekend. I put most of what didn't fit
> in half in vinegar crock, but a little left in glass seemed to gain
> interest. We'll see.
>
> With an assortment of leftovers, the 2004 Lafarge "L'Exception"
> Bourgogne Passetoutgrain. This was a bit of a shock when poured-
> easily the darkest PTG I've ever seen. Once tasted, I think I can
> safely say its the densest biggest PTG I've ever tasted. Rich black
> cherry fruit, balanced acidtiy, ripe tannins. Once I get over my
> surprise I quite enjoy, and enjoy it over a 5 hour period. At end
> still lively, though tannins have eased. If this is the 2004, what is
> the 2005 like? B+/A-
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.

I retried the Graillot on Friday, from a filled to brim 375 that had
been refrigerated. A little more N. Rhone typicity, a bit of spice and
dark berry fruit. Mature tannins. But it still seemed a bit flat to
me. By Saturday totally oxidized (left on counter). I have one more
left, hope it shows better. Don't know if past it or poor storage.

DaleW wrote:
> I retried the Graillot on Friday, from a filled to brim 375 that had
> been refrigerated. A little more N. Rhone typicity, a bit of spice and
> dark berry fruit. Mature tannins. But it still seemed a bit flat to
> me. By Saturday totally oxidized (left on counter).

Was this leftover wine that was rebottled in a 375? How long was it
rebottled and in the fridge?

When you left it on the counter, how full was it and was it stoppered up?

Jose
--
Money: what you need when you run out of brains.
for Email, make the obvious change in the address.

On Apr 27, 12:11�pm, Jose > wrote:
> DaleW wrote:
> > I retried the Graillot on Friday, from a filled to brim 375 that had
> > been refrigerated. A little more N. Rhone typicity, a bit of spice and
> > dark berry fruit. Mature tannins. But it still seemed a bit flat to
> > me. By Saturday totally oxidized (left on counter).
>
> Was this leftover wine that was rebottled in a 375? �How long was it
> rebottled and in the fridge?
>
> When you left it on the counter, how full was it and was it stoppered up?
>
> Jose
> --
> Money: �what you need when you run out of brains.
> for Email, make the obvious change in the address.

Yes, I opened Wed, put into a 375. I like using 375s with screwcaps,
as one can fill leaving little or no headroom (hard to estimate with a
cork). On Fri took it out, let temp come up for an hour or two before
tasting. Then a bottle about 2/3s full (with cap on) sat at room temp
for a little less than 24 hours.

DaleW wrote:
[re the Graillot filled to brim 375 that had been refrigerated]
> Yes, I opened Wed, put into a 375. I like using 375s with screwcaps,
> as one can fill leaving little or no headroom (hard to estimate with a
> cork). On Fri took it out, let temp come up for an hour or two before
> tasting. Then a bottle about 2/3s full (with cap on) sat at room temp
> for a little less than 24 hours.

Interesting. I wonder how long those screwcaps last being screwed and
unscrewed before they lose their seal. I had a PN the other day that
seems to have lost a bit (it was rebottled in a 185 under cork) over a
week, but then I got to try a new bottle and it was also a bit
disappointing. So maybe my mood was a bit better when I opened the
original bottle.

Jose
--
Money: what you need when you run out of brains.
for Email, make the obvious change in the address.