8/12/2012 - JasonAdams wrote:

Maybe not overly exciting, contemplative or unique. At $14.00 it delivered nice tart fruit (gamay) with a healthy backbone (cot) and quite a bit of enjoyment. It may be a self described as a "Punk Rock" wine - why I do not know. Maybe they should market it in a 40 oz size? Next time I'll buy a six-pack.

10/24/2011 - JasonAdams wrote:

Brought to the Joe Dressner "Not Memorial". Forgot how weird, interesting and rare this wine is/was. All kinds of spice on the nose and plenty of fruit on the palate. This is a red/white blend and being the Jura (upside down part of the world) the white is likely adding structure to the lightweight red. Wonderful stuff, as hipster as any Loire Ardeche gamay as I have ever had. Should have bought more.

12/25/2011 - JasonAdams wrote:

Very closed on initial opening - thin and acidic. Thirty minutes later and all hell breaks loose. Everything integrates and balances out. Lovely fruit and integrated tannins. This wine has lovely density but is almost ethereal in the mouth. There is fruit and spice but above all elegance and refinement. It put all other wines to shame that evening. Outstanding. Could age longer but why wait at this point?

2/17/2010 - JasonAdams wrote:

My contribution to the "Pie Franco" dinner at Convivio. Like a child that grows up and becomes a young adult that a parent can be proud of, this is that wine. From memory the initial bright fruit and piercing clarity on release has matured to be a wine of complex subtitles. Delicate spice, cedar, well integrated tannins while still expressing a lovely acidic backbone. there is still plenty of fruit to keep this going for a few more years. Was a crowd pleaser and WOTN for many people.

1/15/2010 - JasonAdams wrote:

Opened at the Brooklyn Underground Food Collective diner. This bottle has been suspect (possible leakage and the cork slightly pushed out) since it was purchased at Astor some time ago. I decided to keep it anyway as magnums of this wine are not seen too often. Not decanted or opened prior to serving. Upon opening showing bricking as if it was quite old. Muted aromas of twigs and forest floor. Initial tasting is quite closed with muted fruit but still showing acidity, fine minerals and fine tannins. Over the next hour the fruit continues to open and blossom. Beginning to taste like a beautiful burg. The big bottle is finished just as the wine is singing. All crunchy fruit, concentrated but with lovely finesse and nuance.

12/23/2009 - JasonAdams wrote:

This may be young syrah vines and yet they do taste like young vines but gloriously so. Just achingly beautiful red fruits. It really has payed to let one of these sit around for six months or so. All flowers and elegance here, fruity but lovely acidity. Wonderful nose that begs to be contemplated. If they grew syrah in the Cotes de Nuits it would taste like this.

12/11/2009 - JasonAdams wrote:

Fer Servadou variety - drinks like a cross between a cot and pineal d'aunis. Deep, intense color, would appear to be extracted but does not drink so. Great spiciness on the nose and palate, pepper and iron. There is a very pleasant funk on the nose that only adds more richness to the experience. There is a meatiness here that reminds me of a young vine syrah. Everything is nicely balanced and nuanced, and at the same time very approachable. This is no lightweight but never pondering or self indulgent. I really, really like this stuff.

12/15/2009 - JasonAdams wrote:

Opens up like a Jura or hippie gamay. Very pale, pretty color. A carbonic maceration of cab franc. Comes off as more technique or even gimmick as opposed to other cab franc expressions from this producer. I know these are the young vines and maybe this is the best thing that can be made from them. Nevertheless, the wine is fun and interesting and bound to incite discussion. Serve at cellar temperature and enjoy it for what it is.

9/20/2009 - JasonAdams wrote:

This is Pinot Meunier from the Touraine. Without knowing much about the grape or its profile, this wine drinks of the signature of the winemaker - Terry Puzetal. It is made with grapes and grapes are what is expressed. Unfiltered, no odors of breet, but red fruits, balanced acidity, medium weight in body and in the mouth. Actually quite concentrated. This was recently shipped and it would be worth buying another bottle and letting it sit for a couple of weeks.

9/12/2009 - JasonAdams wrote:

This is far from past its peak! Starting to brick, but incredibly fresh in the mouth, Bright fruit and lovely crisp acidity. This wine has developed some soft, velvety overtones that really come out with food. There is such a depth that goes way beyond its initial cunchiness that existed on release. I had my doubts as the last time I opened a bottle a year ago this wine had seemed to had reached its prime and was on its way down. Not this time and I am happy to still have a few bottles left.

6/3/2009 - JasonAdams wrote:

Huge initial funk on opening, initially thought it was corked - first sip revealed all was intact. 15 minutes later, funk has blown off and beautiful and intense syrah aromas emerge. Deep, dark almost opaque in color. Diving into the blackness revels nice purity and lasting complexity. Solid backbone and ripe fruit, elegance and again purity with no signs of oak - real or perceived. A fantastic syrah.

5/11/2009 - JasonAdams wrote:

I could not taste any rocks or gravel in this stuff. Flabby, flat, stale, no grip with a structure of bitterness. What's to like? Not much, drinks like a generic bar selection, stand-up, cocktail wine. Very sweet and that may be your thing.

4/29/2009 - JasonAdams wrote:

Opens big and rich on the nose. Deep dark but with clarity, dark ripe red fruits without any pluminess. 100% Syrah from the Ardeche and expressed truthfully. Rich, powerful but balanced by an acid backbone and no sign of oak. Gonon's signature comes through with clarity, balance and attention to detail. A lovely wine from a fantastic winemaker.

2/13/2009 - JasonAdams wrote:

Inky dark, full ship, opaque. The nose needs considerable air to open up and then is sweet fruit, raw meat and blood. This is fully ripe and extracted but totally light on its feet. Silky and smooth but never fat or buttery - completely refined. I would have preferred a little more acid and tannic structure but still held up beautifully to hanger steak, roasted potatoes and the cheese course - never missed a beat. Drinks completely mature, don't know what time will do.

9/6/2008 - JasonAdams wrote:

Cloudy unfiltered strawberry color. Sweet aromatics but served at cellar temp which knocked down some of the potential nose. Thick and viscous. Initially somewhat hot tasting. More bitter than acidic. Ripe, sweet, bubblegum strawberry, cherry and raspberry flavors but lacking an acidic backbone to pull it together. Muddled, not a clean taste. This wine is not to be compared to Pacalet's efforts - it is definitely Dashe. Interesting but won't buy again.

7/13/2008 - JasonAdams wrote:

Drank with a diner of bar-be-qued sausage, pan con tomat and fresh beans and potatoes dipped in aioli. Big, floral, rich syrah tempered with grenache. Stood up well to the mergquez sausage and garlicky aioli. Drinking well now but does not show much reserve structure for long term aging.

4/18/2008 - JasonAdams wrote:

Lovely gamay fruit. Fruit acid balance typical of Loire grown gamay. Wonderful with food, beautiful match up with gorgonzola dolce. Fruit came more forward with air.