Hot damn! Opened tonight with venison chops and spätzle, this wine sang: ebulliently fruity with dark berry fruit, vivid acidty, fine-grained tannins and, after a couple of hours, green olive goodness. All things in their place right now.
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This wine is really showing great right now. It's still powerful and structured (for a Texier Pergaud) but approachable and really blossoms with some air and some food. Dark fruited with black olive brine and purple flowers. Maybe it's the power of suggestion but I really sense the granite. More savory and earthy notes come out with air and the wine does relax even more. I think this is in a young window of really enjoyable drinking but will continue to improve. The shape and structure work so well with food, a joy to drink.
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Again, in a fantastic place. A touch of gane on the nose, then soft black raspberry and olive brime. Just beautiful on the palate, with more black raspberry. Softly textured, and so elegant.
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Raw meat, spices. Good acidity, rounded tannins, high concentration. Fruit-forward, blackberries, sweet cherries, pepper, raw meat. In a good place now.
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Bright ruby color with some savory notes to the dark berry and pitted fruits. The kind of leather strap that you can get with this wine. Not as open as other bottles I've had, particularly in terms of the fruit. I only had a bit and didn't get to go back and try it again. My guess is that it continued to open and will benefit from some age.
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My second tasting note for thid bottle, this time in a different language. Reductive nose, Mon Chérie, blackberries, evolving with time into a more floral nose. Medium minus acidity, high concentration, tannins which matched the rendeer filet well. Ripe. Blackberries, pepper, tapenade. Tom says crowberries. Olive aftetaste. A really good wine, paired well with reindeer filet with Russian peas and red wine sauce. I think this wine is at a good place right now.
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Double decanted. Seems fully mature. Soft nose with black raspberry, and brambles. On the palate, ok acidity, lighter bodied than I expected...grapey and a grainy tannic finish. Not bad, but much more interesting aromatically than on the palate.
Day 2: Sat overnight on the counter, unrefrigerated. Seems even softer on the nose, and softer on the palate. Subtle and understated...alternatively, maybe not so expressive.
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Another very good showing. A delicate, understated expression of Syrah with bright red berried fruit and black olive notes framed by peppery spice, violets, and light stemmy/herbal notes. There's some fine grained tannin here, but most of the structure here seems to come from the acidity.
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Pepper og lær på nese. Tørr, medium minus syre, kraftige tanniner, denne har flere år foran seg. Rød frukt, mot kirsebær. Ellers aromaer som følger duften. En helt perfekt match til andebryst med kirsebærsaus. En opplevelse av en vin, glad jeg har flere flasker!
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Incredibly youthful as I'd expect, but already showing a lot of character and depth beyond just the young red fruited and black olive flavours. Layers of floral, smoky, herbal, and more savoury, earthy notes emerge with air around the fruit, and it has a very polished, graceful palate presence with a lot of bright acidity giving it lift and vibrancy. I'm looking forward to seeing how these develop with time.
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When Eric introduced this wine he describes the terroir as similar to Cornas. This is the first vintage where that's really been apparent to me, and boy, is it ever. There is so much muscular tannin at first that it starts out totally dry and backwards. The fruit sweetens up in the glass a bit but it's really the leftovers two whole days later where it finally gets friendly and easygoing and brings the fruit into the foreground. At that point, it features the signature fresh, piercing purity and succulence that typifies the house style for me, with just a hint of the tannin that was totally dominant on day one.
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Really lovely wine. Reminds me what I love in Syrah. Purplish red in colour. Lighter style: red fruits, herbs, meat, matchstick, flowers - everything's in balance. No alcoholic heat, nice acidity. More please!
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This felt super young and was showing some alcohol early on. After 3 hours of air, the alcohol mellowed out and the dark fruits came to the forefront. Definitely an easy going CdR that's distinctly Serine. The berry tones have a tartness and mineral aspect that i've grown to love from Serine clones. I have a couple more bottles - will hold these for a later date.
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Chad Stock of Minimum Wines (E&R Wine Shop, Portland OR): This wine is totally free of added sulfur. Quite dark in aroma. Thick. Very smooth palate, with tart richness. Pretty mellow. Tart finish as well, but quite pretty. It's dark in flavor, but still offers a lightness to itself which is nice.
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Chad Stock of Minimus Wines (E&R Wine Shop; Portland, OR): Complex aromas are in the glass here. It works its way through roast pork with baked apples, dried trees in the forest, and chocolate covered cherries. When tasted, leather flavors come out right away, along with a dusty structure. Fruit only shows itself later, with pure cherry flavors appearing under the dusty persistent tannins. The acidity is well balanced, but the tannins stay full and linger long. This wine has no added sulfur. So, I feel like the wine will be much better in time, as the tannins mellow, and I hope that the lack of sulfur doesn’t cause it any trouble.
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En accord avec les notes précédentes. Assez fermé à l'ouverture, mieux après six heures de carafage ou le lendemain. Dense et corsé, avec saveurs bien définies et stratifiées de fruits noirs mûrs, de violette, de minéral, de poivre noir du moulin. Sympa, mais ce serait bénéficier de 5-7 ans plus.
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Opened on 5/25 and was left open for about six hours. Was really tight and unyielding, also very tannic..not particularly enjoyable. Put in fridge and opened 5/26 around 2pm. Drank a glass around 8pm with a chicken tagine...what a difference a day makes.
This wine had a really interesting nose with blood sausage, red fruits, and some interesting herbs. On the palate, there was a beautiful acidity and minerality, which reminded me of nicely brined olives, that paired perfectly with food. This didn't have the lightness of the 2012 Texier St. Alban (the regular, not ``old vine" bottling), but, instead, has a fantastic unctuousness. The tannins had softened by today, and there was a palate cleaning dryness that competes with the mouthwatering acidity to create a really long-lasting finish. Worth every penny.
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8/7/2020 - MLipton wrote:
Hot damn! Opened tonight with venison chops and spätzle, this wine sang: ebulliently fruity with dark berry fruit, vivid acidty, fine-grained tannins and, after a couple of hours, green olive goodness. All things in their place right now.
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7/12/2020 - vulgar little monkey wrote: 93 Points
This wine is really showing great right now. It's still powerful and structured (for a Texier Pergaud) but approachable and really blossoms with some air and some food. Dark fruited with black olive brine and purple flowers. Maybe it's the power of suggestion but I really sense the granite. More savory and earthy notes come out with air and the wine does relax even more. I think this is in a young window of really enjoyable drinking but will continue to improve. The shape and structure work so well with food, a joy to drink.
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12/10/2019 - Aravind Asok wrote:
Again, in a fantastic place. A touch of gane on the nose, then soft black raspberry and olive brime. Just beautiful on the palate, with more black raspberry. Softly textured, and so elegant.
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12/31/2018 - perisolb Likes this wine:
Raw meat, spices. Good acidity, rounded tannins, high concentration. Fruit-forward, blackberries, sweet cherries, pepper, raw meat. In a good place now.
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10/20/2018 - vulgar little monkey wrote: 91 Points
Bright ruby color with some savory notes to the dark berry and pitted fruits. The kind of leather strap that you can get with this wine. Not as open as other bottles I've had, particularly in terms of the fruit. I only had a bit and didn't get to go back and try it again. My guess is that it continued to open and will benefit from some age.
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12/24/2017 - Breedlove Likes this wine: 89 Points
Très belle bouteille à nouveau - format "bombe de fruits"
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12/3/2017 - perisolb Likes this wine:
My second tasting note for thid bottle, this time in a different language. Reductive nose, Mon Chérie, blackberries, evolving with time into a more floral nose. Medium minus acidity, high concentration, tannins which matched the rendeer filet well. Ripe. Blackberries, pepper, tapenade. Tom says crowberries. Olive aftetaste. A really good wine, paired well with reindeer filet with Russian peas and red wine sauce. I think this wine is at a good place right now.
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1/15/2017 - Aravind Asok wrote:
Double decanted. Seems fully mature. Soft nose with black raspberry, and brambles. On the palate, ok acidity, lighter bodied than I expected...grapey and a grainy tannic finish. Not bad, but much more interesting aromatically than on the palate.
Day 2: Sat overnight on the counter, unrefrigerated. Seems even softer on the nose, and softer on the palate. Subtle and understated...alternatively, maybe not so expressive.
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12/24/2016 - salil wrote: 91 Points
Another very good showing. A delicate, understated expression of Syrah with bright red berried fruit and black olive notes framed by peppery spice, violets, and light stemmy/herbal notes. There's some fine grained tannin here, but most of the structure here seems to come from the acidity.
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12/24/2016 - indiscriminate palate wrote: 90 Points
Very quick note from a small pour, but a very pretty, floral, red-fruited, acid-driven wine that definitely aims more toward elegance than power.
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12/24/2015 - perisolb wrote: 92 Points
Pepper og lær på nese. Tørr, medium minus syre, kraftige tanniner, denne har flere år foran seg. Rød frukt, mot kirsebær. Ellers aromaer som følger duften. En helt perfekt match til andebryst med kirsebærsaus. En opplevelse av en vin, glad jeg har flere flasker!
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7/15/2015 - salil wrote: 91 Points
Incredibly youthful as I'd expect, but already showing a lot of character and depth beyond just the young red fruited and black olive flavours. Layers of floral, smoky, herbal, and more savoury, earthy notes emerge with air around the fruit, and it has a very polished, graceful palate presence with a lot of bright acidity giving it lift and vibrancy. I'm looking forward to seeing how these develop with time.
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5/17/2015 - Keith Levenberg Likes this wine: 90 Points
When Eric introduced this wine he describes the terroir as similar to Cornas. This is the first vintage where that's really been apparent to me, and boy, is it ever. There is so much muscular tannin at first that it starts out totally dry and backwards. The fruit sweetens up in the glass a bit but it's really the leftovers two whole days later where it finally gets friendly and easygoing and brings the fruit into the foreground. At that point, it features the signature fresh, piercing purity and succulence that typifies the house style for me, with just a hint of the tannin that was totally dominant on day one.
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4/27/2015 - Kitura Likes this wine: 90 Points
Really lovely wine. Reminds me what I love in Syrah. Purplish red in colour. Lighter style: red fruits, herbs, meat, matchstick, flowers - everything's in balance. No alcoholic heat, nice acidity. More please!
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11/4/2014 - tooch wrote:
This felt super young and was showing some alcohol early on. After 3 hours of air, the alcohol mellowed out and the dark fruits came to the forefront. Definitely an easy going CdR that's distinctly Serine. The berry tones have a tartness and mineral aspect that i've grown to love from Serine clones. I have a couple more bottles - will hold these for a later date.
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7/17/2014 - David Paris (dbp) wrote: 89 Points
Chad Stock of Minimum Wines (E&R Wine Shop, Portland OR): This wine is totally free of added sulfur. Quite dark in aroma. Thick. Very smooth palate, with tart richness. Pretty mellow. Tart finish as well, but quite pretty. It's dark in flavor, but still offers a lightness to itself which is nice.
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7/17/2014 - subtlet Likes this wine: 87 Points
Chad Stock of Minimus Wines (E&R Wine Shop; Portland, OR): Complex aromas are in the glass here. It works its way through roast pork with baked apples, dried trees in the forest, and chocolate covered cherries. When tasted, leather flavors come out right away, along with a dusty structure. Fruit only shows itself later, with pure cherry flavors appearing under the dusty persistent tannins. The acidity is well balanced, but the tannins stay full and linger long. This wine has no added sulfur. So, I feel like the wine will be much better in time, as the tannins mellow, and I hope that the lack of sulfur doesn’t cause it any trouble.
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6/7/2014 - Chaz Bham wrote:
En accord avec les notes précédentes. Assez fermé à l'ouverture, mieux après six heures de carafage ou le lendemain. Dense et corsé, avec saveurs bien définies et stratifiées de fruits noirs mûrs, de violette, de minéral, de poivre noir du moulin. Sympa, mais ce serait bénéficier de 5-7 ans plus.
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5/26/2014 - Aravind Asok Likes this wine:
Opened on 5/25 and was left open for about six hours. Was really tight and unyielding, also very tannic..not particularly enjoyable. Put in fridge and opened 5/26 around 2pm. Drank a glass around 8pm with a chicken tagine...what a difference a day makes.
This wine had a really interesting nose with blood sausage, red fruits, and some interesting herbs. On the palate, there was a beautiful acidity and minerality, which reminded me of nicely brined olives, that paired perfectly with food. This didn't have the lightness of the 2012 Texier St. Alban (the regular, not ``old vine" bottling), but, instead, has a fantastic unctuousness. The tannins had softened by today, and there was a palate cleaning dryness that competes with the mouthwatering acidity to create a really long-lasting finish. Worth every penny.
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