2021 Louis-Antoine Luyt País Pipeño Carrizal

Community Tasting Notes (5) Avg Score: 93 points

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  5/5/2024 - Putnam Weekley Likes this wine: 93 Points

  cinco hace sixto (rodriguez): 5/7. Dang. I didn't mean to drink these so fast. But it's a holiday..., so. Straight out of the fridge—45°F in the pour, with a spicy kale burgoo—this wine resembles the stained glass windows highest in a tower, viewed from inside. As it warms, there are shades of Château Le Puy, and 1990s Foillard. Casually hypnotic fruit emerges from ether stuck in caves.
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  24 hours later: devastating; problematic; sap weeping; cartoonish appeal leads to troubling theocentric/aesthetic insights.

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  2/6/2024 - Putnam Weekley Likes this wine: 93 Points

  4/7. I dare you to name another RED wine that pairs so well with properly cooked asparagus (implications of butter, anchovy extracts, and lemon are welcome.)
  Asphalt. Spruce pitch. Sour juniper/lingonberry. Candied caustic medicine. Latex is gone, parsley in egress, sticky gamay recesses. Bottle age for this wine means a serial casting off of reasonably interesting cladding. What remains is ever more emphatic nutrient black oil. Aromas volunteer; anise cigars in 1975; Delaware drainage; licorice lemon peel; fresh black cherry passively glazed in scrubland. This wine insists on a specific pace of measured, weighty slurps. Each one of them escalates abundant fresh sugar and attached extremes of flavor. In certain contexts it would be appropriate to add an ice cube, or a splash of gerolsteiner.
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  45 hours later, resealed part-time in the fridge, this is tasting ever so slightly more like natty hipster juice on first contact. Is that threshold mouse? No, must be brett. Anyway, reconditioning my sense array largely erases the impact. Intrinsic merit is still there—cumin/caraway balsamic salt jam, plus ink juice. Drink it up when its open, otherwise suffer a 91 point drinking experience the next day.

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  8/11/2023 - Putnam Weekley Likes this wine: 93 Points

  3/7. Glorious. Smoldering pits of iodine and mulled curry leaves. Musky, blackcurrant licorice. Foraged, ripe tannins. Brooding and crushable.

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  8/2/2023 - Putnam Weekley Likes this wine: 93 Points

  2/7. It starts all deliciously natty—sea brine, juniper, blackberry, sour tannins—and then, after a few drinks, woosh: it normalizes, converging on imaginary models of fine and rare cru Beaujolais (Fleurie, Chiroubles.) So I don't know how to report on this as if it were some sort of static object. As drink follows drink, I find my attention directed at these curious, stiff-as-slate tannins. They cool the otherwise manic fruit action. They draw out on the finish, creating an arid structure that demands to be quenched with another influx. At various points during the encounter, I find aromas and flavors that suggest: cassis, framboise, kilned root, bruised ocean, tobalá, iron, kelp, sour cherry marmalade, persimmon, and monsoon tea. Adorable. Drinkable. Original. And, I dare say, profound.

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  6/25/2023 - Putnam Weekley Likes this wine: 93 Points

  1/7. Farmed by Familia Ernesto Soto, or so it was last time I checked.
  I ran out an bought a case—to share (now packed in a more manageable 9-bottle, more standard 9-liter set.) I've had good experiences with old neglected bottles from this series. Luyt's Pipeños with age have been marginally better than his cru 750mls. I'm talking 5-7 years, here, not decades.
  
  NOSE: gasp—o heck, it's been too long ... that piercing smell of herbaceous agave piña and roasted stone. So clean and directed. Pepper. Pine berries. Foothill forest petrichor. Lipstick MOUTH: energetic, piercing, disciplined, and certainly "home made" vibes. Bitter parsley oil. Racy acidity entirely citric and vine-derived (as opposed to VA). Trace breezes of latex that I expect to blow away after hours. Crumbled granite! Juicy, not jammy, tea-like dry grape flavors.

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