geraldsng
Member #361,974 signed up 11/20/2014
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Member #361,974 signed up 11/20/2014
10,182 Tasting Notes
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1996 Mas de Daumas Gassac
4/22/2024 - geraldsng Likes this wine:
Once again I will assert that MdDG is way underrated. Yes there can be some bottle variation but the band isn’t that wide on that count. Wasn’t sure how much air it needed so erred on the side of caution and consulted the winemaker - ended up pulling the cork the night before, pouring out a little taste (about 6mm off the well filled neck, still fairly above the shoulder), recorking and putting it back in the wine fridge overnight until lunch today. I think the idea is controlled oxidation, which worked as the predominant nose was mocha from the little taste but it transformed significantly at lunch.
Anyway this felt very Bordelais, probably even Pauillac with graphite and cassis, but with an added meatiness and an animal edge. It is 80% Cab Sauv so perhaps unsurprising, I bet there is some Syrah in it too. Light touch of brett added to the character here. Still very young and primary despite the vintage. Fully round and long, with fresh acid on the palate. Yes it has a rusticity to it that is different from the polish of Bordeaux, but that just adds to the character. A great wine! I like also how because of the varying blend from the different years, some can seem more Bordeaux, some Rhone and very occasionally new world.
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2010 Bernhard Huber Spätburgunder Alte Reben
4/20/2024 - geraldsng wrote:
1.5y after the last bottle, this is now properly ready. It’s probably an overgeneralisation but of the (admittedly few) Spatburgunders I’ve had, the ones from Huber probably suit my palate the best for drinking with food. Furst (Franken) is more delicate and red fruited, but can be a little too ethereal to stand up to a Chinese meal. Stodden (Ahr) shows too much oak when young. The examples from the Pfalz (Becker etc) are more structured but have a distracting sweet cherry (almost
Cola) character that I can’t fully get behind. The very very few Mosel (SO) or Rheinhessen (Battenfeld) I’ve had feel like drinking red Riesling (which to be fair is nice but a distinct style).
Huber seems to tend towards a melange of red and dark fruit, but still more on the stone fruit spectrum (cherries etc). I’ve found the Malterdinger is less dense and shorter typically, but as says the Alte Reben is easily 1er Cru in quality. I think they use a small amount of oak too in the elevage but at 14 years it is entirely subsumed. There is good extract density and a really long finish. Felt kind of like a good NSG on the VR side, something like Chaignots perhaps.
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1998 Domaine de Chevalier
4/18/2024 - geraldsng Likes this wine:
The DDC was a bit more expressive initially but then retreated back into its shell shortly after actually starting to drink it. A pity as the palate was certainly elegant and long enough.
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