Nils Gustaf Lindgren wrote:
> Second flight, three wines, also semiblind:
> First is from our guests but, given the theme of the night we are not
> fooled, and anyway, this is a classical Bandol nose with barnyard and
> blackberries. Color intense, very dark.
> This, also has a certain fizziness in the mouth. Heavy tannines are
> balanced by fruit and a certain small acidity.
> WOTN, we are agreed.
> Ch Jean-Pierre Gaussen 2002
> We went to visit Mr Gaussen summer of 2006 on the advice of Mike
> Tommassi and, as is usually the case on following Mike's advice, it was
> great fun. But ... Chateau? To paraphrase Star Trek "it's a castle, Jim,
> but not as we know it".
Ha, yes, a messy place, but still impressive, cellar carved right into
the rock and all...
I believe chateau is a legally defined term here, and your winery must
be called Domaine for x amount of years (I forget) and then it can put
in a request to become a chateau. Many don't bother.
> Second wine was different from the outset, being paler than #1 and #3.
> Also, nose, and palate, were clobbered with vanilla, vanilla, vanilla
> ... this wine had been mercilessly been beaten with a cudgel made from
> good ole Quercus albus ... also jamminess to the third degree. And
> alcoholic. I guess we're not in Provence anymore, Toto ... because this was
> Cline Ancient Vines Mourvèdre Contra Costa County 2005.
> Would this have been better with age? I sort of doubt it. What is elft
> of it could perhaps be used to simmer pears or peaches in?
> Third wine, in appearance very much like #1, also nose quite similar,
> but in mouth more dour, tannines more massive, a certain raisin feel to it.
> Tour du Bon 2000, the basic version, and, I think this, despite being
> the oldest wine in the lot, could have done very well with serveral
> years more in the cellar. Tonight it was too brooding, though very
> definitely Bandol. This too had this certain fizziness on the palate.
> What is this fizziness? Is it a secondary fermentation from Bret, kind
> of thing? Mike T is the person to ask about it.
Er, Tour du Bon should not fizz... I doubt they have Brett, their wines
are clean with none of the animals you find in some Bandols... :-) most
likely refermentation in the bottle from low SO2 ?
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail