Jay Labrador
J-Lab's in da house!
1335
Fri Mar 24, 2006 10:34 am
Manila, Philippines
Jay Labrador
J-Lab's in da house!
1335
Fri Mar 24, 2006 10:34 am
Manila, Philippines
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Robert Helms wrote: The Chateau d'Ampuis was supposed to fit in the gap between the quality of the La-Las and the base
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker wrote:Not sure what time frame people are referring to with thier criticism of the Brune et Blonde. The '95 was stunning a couple of years ago. The '99 is still young but very interesting. I have had the 2001, and it's good but much too young.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Mark Lipton wrote: The '85 Brune et Blonde, on the other hand, still has a fond place in my memory.
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker wrote:Not sure what time frame people are referring to with thier criticism of the Brune et Blonde. The '95 was stunning a couple of years ago. The '99 is still young but very interesting. I have had the 2001, and it's good but much too young.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
I often wish they'd just get on with making the best wine they can at a price more people could afford.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Tom Troiano wrote:I guess I have one more question. Is the Ch. d'Ampius made 100% from grapes that Guigal grows (Estate?) versus the BeB where they may/do purchase fruit or do they both include purchased fruit?
7 exceptional terroirs : Le Clos "Côte Blonde", La Garde "Côte Blonde", La Grande Plantée "Côte Blonde", La Pommière "Côte Brune", Le Pavillon Rouge "Côte Brune". Le Moulin "Côte Brune" La Viria "Côte Brune"
Soil type
Plots on steep slopes Côte Blonde : Silicone limestone soil Côte Brune : soil rich in iron oxyde
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
David M. Bueker wrote:Wow, when I taste Da Capo it sure does not seem like the "best" grapes.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Bill Spohn wrote:David M. Bueker wrote:Wow, when I taste Da Capo it sure does not seem like the "best" grapes.
It isn't SUPPOSED to seem like the best grapes to you. It is sufficient that it seems like the best grapes, and wine, to the Mage of Moncton, because that will sell far more bottles than if you and I just liked it.
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Spohn wrote:In that specific case, Laurence is culling the 'best' grapes and I don't know if she is looking for ripeness per se or if she just thinks that those grapes are as good as it gets, but either way, it means that they won't be going into the regular wine that year. That the regular wine is still good is nice, but what would it be like if there was no culling taking place? In good vintages, maybe not much different. In lesser vintages that just make it over the threshold where the decision is to make the special cuvee, the effect of culling can be more crucial to the quality of the regular wine.
I have noticed instances in other producers where I think the regular wines were significantly better than they would have been in years where no reserve wine was made (Caymus comes to mind), although it is always hard to tell for sure.
Bill Spohn
He put the 'bar' in 'barrister'
9556
Tue Mar 21, 2006 7:31 pm
Vancouver BC
Bill Spohn wrote:Interesting analysis Mark. I guess by choosing De Capo, the first premium version that sprang to mind, I conditioned the path of this thread thereafter.
I'm a big fan of Cuvee Laurence myself, they are supple tasty wines without tons of concentration but without the excessive sweetness and ripeness (to my palate) that the Reserve has in some vintages. But then I am a fan of fairly traditional producers, though I am often seduced by Pegau into adding some for the cellar.
Users browsing this forum: AhrefsBot and 1 guest