2002 Marc Brédif Chinon

Community Tasting Notes (3) Avg Score: 89 points

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  5/21/2010 - Bderge wrote: 89 Points

  Very smooth with dark fruit and a long finish. Ready now.

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  3/25/2010 - thirtyoneknots wrote:

  Nose very grapey, with some rich cranberry. Palate silky smooth with wonderfully integrated acidity and tannin, nice balanced fruit, and soem subtle earthy touches. Showed far better than the previous tasting almost exactly two years ago, though almost certainly at or a little past peak. Great example of what can be done with Cab Franc by people with a long tradition with it. Flawless accompaniment to "Looney Tunes" sausages made of duck, pork, and rabbit, along with some white beans and brussel sprouts.

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  3/23/2008 - thirtyoneknots wrote:

  Drank at the Veritas Sunday tasting group. Opened and poured into a balloon type glass and sat for some time, probably over an hour. The wine was aromatically confused, it seemed, but opened up into an array of vegetables with no tannin and virtually no finish, very little fruit. The wine was discussed, and the general consensus was that neither it nor the 05 St. Nicolas de Bourgueil were that great, reminding most of us of some cheap Beaujolais-Villages. Cork replaced, drove home with the rest of the bottle and was about to put a vacuum stopper in in place of the cork and noticed a nice aroma. Poured some in a glass (open perhaps 3 hours at this point) and wow! Still perhaps not much to write home about, but some dried raspberries and a nice balance of tannin. Much more pleasant, less vegetal all around. Very nice, made me feel better about the $16 spent on this. Probably not something to seek out but very interesting, and my first taste of Chinon. Would most likely benefit from food, perhaps some roasted game birds.
  
  Next day, about 16-18 hours after opening: Had left a scant glass worth in the bottle with a vacuum stopper to try the next day. Even more interesting, now showing a raw jalapeno note on the nose with the dried berries persisting on the palate, along with a little spice. I had this with some food so I may have lost some of the nuance but it went nicely with a Mediterranean-style pot roast I was eating. So different and interesting, worth seeking out (Loire reds are anyway, even if you can't find this exact one).

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