Comments on my notes

(4 comments on 4 notes)

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Red
2001 Domaine Bruno Clair Chambertin-Clos de Bèze Chambertin-Clos de Bèze Grand Cru Pinot Noir
During a Paulee dinner, so only brief impressions. This was really tired, rustic, torrefaction, extracted with some oxidative notes. Don’t know what to make of it, may be it is the bottle but may be also the sub-par wine making of this estate as other encounters with Bruno Clair may well suggest. Rating withheld. NR
  • ubercuvee commented:

    3/26/19, 2:39 PM - You gave a 'Domaine Bartet' 1996 Clos Saint Jacques 95 points at the same dinner - FYI Domaine Bartet is how "sub-par" Bruno Clair labelled their Clos Saint Jacques in pre-99

White - Sweet/Dessert
2008 Zind-Humbrecht Pinot Gris Clos Jebsal Sélection de Grains Nobles Trié Spéciale Alsace
5/26/2015 - ubercuvee wrote:
WINEMAKER'S NOTES: [Olivier Humbrecht]
Pinot-Gris Clos Jebsal 2008 Sélection de Grains Nobles Trie Speciale
Bottling date? /? Alcohol: under 5° alc; Residual sweetness: above 350 g/l (potential alcohol: 216° Oechslés or 33% potential alc); ? g/l H2SO4, pH: ?; Yields: 12 hl/ha; Optimum drinking period: ?/?; Average age of the vines: 25 years; Surface: 1.3 ha; Terroir: Grey marls and gypsum. South facing, very steep slope.
I do not believe that there is another vineyard in Alsace capable to so consistently produce late harvest style wines of such richness. It really is in the nature of the Clos Jebsal to allow noble rot and force us to harvest grapes with huge richness potential. The fantastic grey/green marl mixed with the gypsum rock (Jebsal is the place of Gypsum) provides the mineral frame and thevstructure necessary to carry so much richness and residual sugars. In exceptional years with great acidity potential like 2008, a normal SGN selection, without having to be more severe in selecting the berries, ends up with potential alcohol well above 30% (that is if all the sugar ferment through, the wine would have more than 30% alcohol). Something happens with the yeasts at such richness that the fermentation takes years to reach only 4 or 5% alcohol, leaving a huge sweetness in the wine. At these concentrations, the osmosis pressure on the membrane of the yeast is such that it must literally explode after a few days of existence. Imagine the state of our skin if we would be buried in a barrel of sugar! Today, this wine is still fermenting, very slowly, in two small 600l new casks. We have no idea when it will be finished!

2/2010: I am not sure if it makes sense to comment this wine today while still bubbling slowly. The aromas are still extremely sugary, honeyed, macerated green apples with some fermenting character. It is actually a very elegant nose but by far not accomplished yet. The palate is much more interesting today, even if fermentation isn’t finished, I doubt that there will be big changes before the end. The acidity must be unbelievable as it totally masters the sweetness. The mouth texture is very rich, creamy, honeyed. The wine pours like olive oil but still has a very pale and clear colour. A work in progress, but very interesting at this stage.
  • ubercuvee commented:

    5/28/15, 8:27 AM - I haven't tried it yet, but I have 6 so I guess I can "Take one for the team" and infanticide one of 'em. Watch this space...

Red
2007 Tardieu-Laurent Côte-Rôtie Syrah
8/21/2013 - ubercuvee wrote:
Far too young. But a good reminder that the better 2007 Northern Rhones are very good indeed and make a mockery of their "off vintage" tag
  • ubercuvee commented:

    10/18/13, 6:47 AM - Maybe "off-vintage" is the wrong word for 2007. Mediocre. Not s bad as 02/04, but not as good as 09/10. Anyway, 100+bt of Chapoutier's 2007 Ermitage parcellaires say that I like it!

Red
2003 Domaine du Pégau Châteauneuf-du-Pape Cuvée Réservée Red Rhone Blend
9/15/2013 - ubercuvee wrote:
totally pristine, un-bretty bottle. first like it I've had. There's a great bottle in there! Although a totally brett-free bottle is the exception
  • ubercuvee commented:

    9/16/13, 1:46 AM - I've had lots of bottle showing classic Ch.9 tertiary notes: leather, blood, etc - so it was a surprise to pull one that was so young and primary. Bottom line: there's a lot of bottle variation.

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