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Old 24-09-2008, 08:55 PM posted to alt.food.wine
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Default Sur le tombeau de Didier Daguenau

Hello,
How have the mighty fallen. In memory of the great iconoclast, wild thing,
and wine maker, the necrooenophiliacs had a Loire tasting this evening.
After a discussion of biodynamics in general, and those who have gone before
(like Joly etc), and two glasses of respectively Vouvray from the 60s and a
most unusual Sancerre from 2006, the real tasting got on its way.
1. Apple pits, vanilla, old wood on nose. On palate fairly acidic attack, a
bit oxidation, melted butter. Roundness and a little unctuous, perhaps wotn.
Surprisingly a Muscadet 1962 Damoy.
2. Caraway, dill, shellfish, butter, minerals and gooseberry. Some acidity,
caraway on palate, dry as a bone. Opens up with time and is a most pleasant
encounter which would be the perfect accompaniment to assorted shellfish. It
was a 1964 Pouilly Fumée Michel Redde (never heard of before).
3. This wine to some time to develop. It was very heavily sulphured, which
placed a not too pleasant lid on the nose - sulphur and rotting seaweeds for
the better part of an hour, then it apparently evaporated but the nose
remained slightly undefined (I have previously observed the same thing with
other heavily sulphured wines). On palate a light but penetrating acidity,
developing a rather pleasant roundness, and notes of elderberry and
gooseberry. Astonishingly a Coulé de Serrant, 1987 (we thought SB).
4. Iron, blood, roses, gunsmoke, could have been the name of an 80s Metal
rock band. Acidity intense, but after half an hour develops notes of honey
and mineral. CdS 1973.
5. Beeswax and woollen mittens, a clear indication of Chenin, with a bracing
acidity in the attack, somewhat lacking in body. CdS 1984.
6. A sniff of Baracs Pàlinka, wool, honey, but dry and acidic, not a good
sipper but worked very well with food - in this case sushi. This it had in
common with the other wines as well, they were hungry wines, yelling for
sustenance.
This one was CdS 1964, made by the mother of Nicolas Joly. One thing more -
they all needed time in the glass to develop.

So, despite the title, nothing from Daguenaud himself. My bet is, if you
have any, stick to it, because prices are not likely to go down ...

Cheers

Nils


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