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Thread: [TN] 2009 Causse Marines Marcillac

  1. #1
    Mark Lipton Guest

    Default [TN] 2009 Causse Marines Marcillac

    With tonight's dinner of roast chicken, I opened:

    2009 Causse Marines Marcillac
    nose: initially, grapey/carbonic macercation, pepper; later turning
    smoky with graphite notes
    palate: fleshy, balanced acidity, medium body, smooth tannins

    The previous edition of this wine (the '08) was one of my wines of the
    year in 2010. This year's version is fleshier and more full-bodied,
    though still not a ponderous or heavy wine. Also, the more herbaceous
    qualities of last year's wine were not much in evidence in the '09. In
    both years I got a resemblance to Cab Franc, but whereas the '08 called
    to mind the Cab Francs of the Loire, the '09 puts me in mind of St.
    Emilion with its more torrefactive notes. Still lovely, but I'm keeping
    my second bottle of this in the cellar to see how it develops with time.

    Mark Lipton

  2. #2
    Bi!! Guest

    Default Re: 2009 Causse Marines Marcillac

    On May 13, 1:32*am, Mark Lipton <not...@eudrup.ude> wrote:
    > With tonight's dinner of roast chicken, I opened:
    >
    > 2009 Causse Marines Marcillac
    > nose: initially, grapey/carbonic macercation, pepper; later turning
    > smoky with graphite notes
    > palate: fleshy, balanced acidity, medium body, smooth tannins
    >
    > The previous edition of this wine (the '08) was one of my wines of the
    > year in 2010. *This year's version is fleshier and more full-bodied,
    > though still not a ponderous or heavy wine. *Also, the more herbaceous
    > qualities of last year's wine were not much in evidence in the '09. *In
    > both years I got a resemblance to Cab Franc, but whereas the '08 called
    > to mind the Cab Francs of the Loire, the '09 puts me in mind of St.
    > Emilion with its more torrefactive notes. *Still lovely, but I'm keeping
    > my second bottle of this in the cellar to see how it develops with time.
    >
    > Mark Lipton


    Torrefactive? LOL! I looked it up and I still don't know what it
    means!! As close as I can determine...smokey?

  3. #3
    Mark Lipton Guest

    Default Re: 2009 Causse Marines Marcillac

    On 5/13/11 8:17 AM, Bi!! wrote:

    > Torrefactive? LOL! I looked it up and I still don't know what it
    > means!! As close as I can determine...smokey?


    Yup, smoke/fire/char, that sort of thing. After googling for the term,
    I'll have to put the blame on David Schildknecht as he seems to be the
    only other person who uses the term. ;-)

    Mark Schildlipton

    --
    alt.food.wine FAQ: http://winefaq.cwdjr.net

  4. #4
    Bi!! Guest

    Default Re: 2009 Causse Marines Marcillac

    On May 13, 9:27*am, Mark Lipton <not...@eudrup.ude> wrote:
    > On 5/13/11 8:17 AM, Bi!! wrote:
    >
    > > Torrefactive? *LOL! *I looked it up and I still don't know what it
    > > means!! *As close as I can determine...smokey?

    >
    > Yup, smoke/fire/char, that sort of thing. *After googling for the term,
    > I'll have to put the blame on David Schildknecht as he seems to be the
    > only other person who uses the term. ;-)
    >
    > Mark Schildlipton
    >
    > --
    > alt.food.wine FAQ: *http://winefaq.cwdjr.net


    I thought it was one of those highly technical molecular physics sort
    of terms. As google defines torrefaction as: "Torrefaction of biomass
    can be described as a mild form of pyrolysis at temperatures typically
    ranging between 200-320 C. During torrefaction the biomass properties
    are changed to obtain a much better fuel quality for combustion and
    gasification applications. Torrefaction combined with densification
    leads to a very energy dense fuel carrier of 20-25 GJ/ton." BTW, I
    don't know if you know David Schildknect but he takes wine geekdom to
    another level.


  5. #5
    DaleW Guest

    Default Re: 2009 Causse Marines Marcillac

    On May 13, 1:32*am, Mark Lipton <not...@eudrup.ude> wrote:
    > With tonight's dinner of roast chicken, I opened:
    >
    > 2009 Causse Marines Marcillac
    > nose: initially, grapey/carbonic macercation, pepper; later turning
    > smoky with graphite notes
    > palate: fleshy, balanced acidity, medium body, smooth tannins
    >
    > The previous edition of this wine (the '08) was one of my wines of the
    > year in 2010. *This year's version is fleshier and more full-bodied,
    > though still not a ponderous or heavy wine. *Also, the more herbaceous
    > qualities of last year's wine were not much in evidence in the '09. *In
    > both years I got a resemblance to Cab Franc, but whereas the '08 called
    > to mind the Cab Francs of the Loire, the '09 puts me in mind of St.
    > Emilion with its more torrefactive notes. *Still lovely, but I'm keeping
    > my second bottle of this in the cellar to see how it develops with time.
    >
    > Mark Lipton


    thanks for notes. I should have fought my way thru crowds at Dressner
    tasting to get to Causse Marines table.

  6. #6
    Mark Lipton Guest

    Default Re: 2009 Causse Marines Marcillac

    On 5/13/11 4:21 PM, DaleW wrote:

    > thanks for notes. I should have fought my way thru crowds at Dressner
    > tasting to get to Causse Marines table.


    No crowds at the Causse Marines table in Chicago, but no Virginie,
    either However, Kevin McKenna did an admirable job of pouring and
    informing us about the wines. Alas, one of the facts he told us was
    that 2010 will be the last vintage for this wine as the vineyard owners
    are unwilling to commit to organic viticulture and the Causse Marines
    folks are unwilling to compromise. What this means is that I'll have to
    look for the Domaine du Cros Marcillac and try Causse Marines's other
    wines (Gaillac and Peyrezoulles).

    Mark Lipton

    --
    alt.food.wine FAQ: http://winefaq.cwdjr.net

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