As I entered my 60th year on this planet, I decided to start drinking
the wines that I have amassed over the previous twenty-five odd
years. I started randomly choosing wines based on what we were having
for dinner and not what the value or score might be. We instituted
our own don't ask don't tell policy and I have really started to enjoy
the wines for what they were/are intended for....drinking. With that
in mind we grilled some beautiful Berkshire bone-in pork chops last
night and I pulled a bottle of 2004 Chave Hermitage Rouge and decanted
it for two hours before dinner. The wine was medium bodied in the
glass with a deep reddish purple color. Nose of iron ore, black
fruits and a light horsey note. Smooth on the palate with cassis,
beef blood, cooked red beets and black pepper flavors. Firm tannins
but really quite smooth. Unlike the 2003, the wine is a bit more
restrained, less ripe and concentrated but a nice acidic balance makes
it a perfect foil for meat. "A"