Two old Port's

Andresen 40 Year Old White Port:

Amber. Minerals, ripe lemons touch, dried apricots, floral high notes, more subdued nose. Fresh acidity, almonds, fruity, sweeter palate, rounded, long and nicely balanced. 92

1980 Andresen Porto Colheita:

Dark amber, golden rim. Fruity, caramel, dried fruits, raisins and some nuts nose. Fresh acidity, quite intense, oxidative, bit short and falls a bit apart in the finish. 89

Five old and tired Barolo's

1964 Borgogno Barolo Riserva:

Hardly garnet with broad orange rim. Drying nose, some figs, leather but mostly earthy notes. Freshish acidity, lean and metallic palate, drying and tired bottle. 

1971 Bartolo Mascarello Barolo:

Brownish orange with broad orange rim, cloudy. Dry and earthy nose, dust. Tired and drying palate. 

1982 Bartolo Mascarello Barolo:

Garnet with broad orange rim, cloudy. Earthy, some liquorice, dusty nose. Was a whiff of red fruits that dissapeared as a dog with the tail between it's legs. Fresh acidity, drying, easy and tired. 

1958 Giuseppe Rinaldi Barolo:

Faint thint of red with broad watery orange rim. Coffee, tea, whiff of rose petals and VA. Freshish acidity, dry tannins, lean and simple, dusty and coarse. 

1980 Cappelano Barolo:

Corked.

Ultra rare ABSL tasting

2004 ABSL Verdelho:
Pale orange. Subdued apples, fruity and pure nose. Dried fruits, touch of nuts. Playful acidity, lively and elegant, again pure, long finish. 90

2005 ABSL Boal:
Pale orange. Rich, fruity, clean and elegant nose. Fresh acidity, fruity, lovely fruit, stunning balance, lively and long. 91

2004 ABSL Boal:
Pale orange. Some bananas, apricots, very pure and fragrant nose. Fresh acidity, elegant palate, fruit driven, more yellow fruity flavours, good length. 89

2005 ABSL Malvazia:
Pale amber. Richer, tropical- and dried fruits nose, oranges and citrus. Fresh acidity, more spicy palate, superb balance, gorgeous aftertaste. 93

1983 ABSL Verdelho:
Pale amber. Pure, fruit driven nose, very elegant, just a touch oxidative, little for Madeira, floral, lilies. Beautiful and fresh acidity, elegant and lively, waves of pure fruits, apricots, mouthwatering. Very long. 94

ABSL Muito Velho Doce:
Meaning very old and unknown age. Amber gold. Rich nose, apricots and orange peel nose. Fresh acidity, elegant, lively, nuanced and refreshing, long. 92

1979 ABSL Terrantez:
Pale orange. Citrus, nuts, a touch of spices, fairly dry for Terrantez. Fresh and fairly high acidity, leaner and focused palate, fantastic finish, layers, almost smoky, dried fruit, Madeira's Islay in a way, very long. 95

1980 ABSL Terrantez:
Orange-amber. Lime and lemons nose, touch of nuts and spices. High acidity, lively, refreshing, rich, more intense than the '79 but lacks the nuances and complexity, long. 94

1980 ABSL Malvasia:
Orange-amber colour. More powerful nose, rich, but still has the hallmark purity of fruits that no other Madeira producer manages quite as well. Fresh acidity, maybe more balanced with the fruit than most of the rest of the range, orange marmalade palate, long. 93

ABSL Malvazia Reserva Vehla:
Pale amber. Pure nose, fruity, touch of nuts. Playful acidity, rich, almost creamy texture, elegant and again pure. Long finish. 92

ABSL Reserva Vehla Meio Doce:
Amber. Simpler fruit and nose, lacks complexity after the others. Fresh acidity, lively, highly enjoyable, probably Tinta Negra or blend (nobody knows). 87

OL-tasting

 Most of the wines below were tasted blind. Some we knew was in a flight, most we didn't. Wines are unfortunatelly not all in the order tasted at blogspot seems sometimes unable to upload the pictures in the order you ask for. There are also some different size letters and spaces between the lines that doesn't show up until its posted that I cannot fix, as its not seen from where I post. Maybe its time to change to a more proffesional system.

 

 1980 Pommery Cuvée Spesiale Louise:

Pale amber, gold tint. Yeast, chalk, some coffee and orange peel. Fresh acidity, elegant mousse, refreshing palate, elegant almost flinty minerals. Long finish. 93

2008 Salwey Kirchberg GG Spätburgunder:

Bright ruby. Some herbs behind slightly unripe strawberries, towards scented. Fresh acidity, ripe tannins, light mid-palate, a little bit warm finish. Mineraly and herbal finish. A bit edgy texture. Good length.  88

 

2008 Kistler Vine Hill Vineyard Russian River Valley                                                Lemon yellow. Rich, buttery, minerals, apples and creamy feel to the nose. A whiff of popcorn and ripe lemons. Fresh acidity, creamy texture, minerals, almost smoky, ever so slightly warm touch, vanilla and extreem length. Visqous and seemless. Nailed producer. 93+

2006 Hervé Souhaut Sainte Epine

Deep ruby. Cherries, some minerals, touch of yeast and lots of fresh, ripe fruit. Fresh acidity, ripe tannins, raspberries, a bit hollow and some popcorn. Good length. Easy going and very fruity.  87

1990 Chapoutier Châteauneuf-du-Pape Barbe Rac: 

Ruby, garnet rim. Extremelly scented, layered, red berries, some licorice and raspberries. Some VA and ever so slightly oxidized. Dying off quickly in the glass. Fresh acidity, tannins start to polish up, warm touch (13,8) and lacks something. Not optimal bottle. (Bought directly at Chapoutier this summer, so they need to check the wines in their storage. Bad cork has let in air).  89

1990 Henri Bonneau Châteauneuf-du-Pape Cuvée Marie Beurrier:

Deep ruby, garnet rim. Black- and blueberries, touch og VA, licorice, warm feel.     Fresh acidity, ripe and high of tannins, cherries and stone from stone fruit, a bit dry after palate, and not too long.  90

1999 Schiavenza Barolo Riserva

Bright ruby, garnet rim. Tar, roses, licorice and cherries. Fresh acidity, ripe tannins, some strawberries, but a bit short. 88

1978 Scarpa Barbaresco Tettineive:

corked

1988 Giacomo Conterno Monfortino:

Faulty storage, cooked.

1999 Giacomo Conterno Monfortino:

Towards bright ruby. Some tar, roses, somewhat scented, subdued and closed.  Licorice, sometimes intense, sometimes evasive. Hay. Ever so slightly of glue. Fresh and high acidity, unripe apples and high tannins. Edgy texture, elegant for Monfortino but hardly elegant compared to most wines. Slightly warm finish. Long. Opened up a bit after two hours in the glass. 93

1988 Pio Cesare Barolo:

Deep ruby, thin brick rim. Dusty, rose hips, tar, some licorice. Asphalt. More scented with air. High acidity, a bit lean, high of ripe tannins, chocolate and mature feel, getting into dusty teritory. Short. 87

1964 Fransesco Rinaldi Barolo:

Bright ruby, amber rim. Cooked plums, dried and dusty, some VA. Oxidized. Tired palate, dry.

 2002 Château d'Issan:

Deep ruby. Somewhat scented, cassis, leather, on the rich side. Fresh acidity, ripe tannins, ever so slightly raw, some minerals, touch of herbs, a bit boring. After two hours plus, floral and elegant cassis. 88

2002 Château Haut-Bailly:

Deep ruby, garnet rim. Rich nose, blueberries, blackberries, ever so slightly herbal and some minerals. Some alcohol. Fresh acidity, ripe tannins, fresher palate, licorice, candy apples, rich for the vintage. Not too complex, nailed producer but not vintage. After it had been open for two hours, much more typical with minerals and more classic nose.  90

1983 Zilliken Saarburger Rauch Riesling Auslese:

Lemon yellow. Medicinal, apples, wax and some honey. Fresh acidity, rounded, refreshing, pure apples, lovely playfullness. Elegant, vibrant, apples and ripe, sweet lemons. Long. 93

2003 Clos des Papes

Deep ruby. Sweet, ungainly and alcoholic nose. Very sweet. Intense licorice. Sweet, massive, alcoholic, all over the place, unbalanced. Terrible. 76

2005 Ramey Sonoma Coast Syrah:

Black with purple rim. Rich, ungainly, ripe alcoholic and so sweet. Lazy acidity, so ripe and alcoholic that you must be in a coma to taste it again. Awful. 75

1999 Clos des Papes:

Deep ruby. Rich, sweet, licorice and blueberries floating in 60% proof. Some acidity, so sweet, unbalanced. 78

2003 Domaine du Pegau Châteauneuf-du-Pape:

Deep ruby. Blueberries, blackberries and plums. Sweet. Has some acidity, so sweet and again ungainly. Alcohol and sweetness all the way. 77

 Katop Dionis Club (Moldovian sweet  fortified red wine)

Deep ruby. Sweet licorice, alcohol and overripe fruit.

Alf falling in love with the Riesling

30 years of Coulée de Serrant

La Coulée de Serrant was planted with vines by Cistercian monks as early as 1130 and has had 881 (soon 882) consecutive grape harvests. It's a single AOC of just 7 hectares. Biodynamic guru Nicolas Joly is at the helm here. I've been a bit sceptical, especially after the monstrous 06 and 05's, (and oxidized!) but todays tasting of 08 and 09 makes me feel they might be back on track. Todays speach on how a cow see right through you and that snowflakes are individual may seem a bit far off topic.

On the other hand, when he talks about that a little of this, or a little of that may, or may not be harmfull in or on the soil. When he then says that a leech was nothing but a tiny seed a few months back, it's all easier to see how only a tiny piece of something, can have a good or a bad effect. Obvious really, even if it sometimes feels like a gospel choir should be on stage with him. Below are the two latest vintages, and some older ones tasted back in 2010 further below.

2009 Coulée de Serrant:
Pale lemon yellow. Nutty, creamy nose, sweet lilies, marzipan, bananas and a touch of VA. Rich palate, medium acidity, balanced, didn't get a look at the alcohol level, but this felt less alcoholic than the 05. Good length. 90

2008 Coulée de Serrant:
BU5249401 (498,-) Pale lemon yellow. Feels like there is some botrytis, creamy and some vanilla. More subdued marzipan. Rich palate, fresh acidity, lively and elegant, again, feels like a change of style. Long. 91

Straws want to reach high into the sky, they are tied with the sky according to Mr.Joly

2006 Coulée de Serrant:
Golden. Massive nose of oxidation, alcohol and bananas. Lazy acidity overshadowed by alcohol and huge body, again unfresh and massive. At least ten bottles have behaved like this, from different cases, so I don't think it's bottle failure.... 75

2005 Coulée de Serrant;
Pale golden, almonds, tulips, floral, honney, orange blossoms, nuts, marsipan, intens and beautifull. Fresh acidity, elegant texture, almost velvety, so balanced, even with the quite high alcohol of 15%, one barely notice it way back in the finish. I have probably tried two dozen bottles of this, and this one is so different from the others, all of them oxidized in one way or the other, this one is just elegant, smooth and joyfull, with very different aromas. Bananas, melons, honney, pear, if this is how it should be, what a cool wine, but this bottle is, as stated above, nothing like the others. Very long finish. Lacks the minerality I associate with this wine though. 92 (On this one great bottle, the rest are low 80's....)


2002 Coulée de Serrant;
Dark lemon, high fill, no sign of sepage, but soaked cork. Intence minerality, some apples and yellow plums, petroleum, dust, cellar and fresh mushrooms. Medium body, fresh in a weird way, lots of acidity, lots of intencity, some oxidized notes, long aftertaste, different but good, needs decanting. Can be left in the bottle for weeks without much happening. 86

Not as oxidized as 05 and 06, but still, much of the same. Major difference is actually less alcohol, and that always helps.

1996 Coulée de Serrant;
Dark golden, soaked cork. Again this almost insane minerality, pear, stone, leaves, schistes, some mushrooms, actually more youthfull than the 02!. Medium body, extreme intencity, massive and fresh acidity, yellow plums, apples and pears, acidity never gives in, very long finish, but still a bit oxidized........88

So, how much older do we have to go, to get rid of the oxidation.........

1994 Coulée de Serrant;
Golden, cork only half soaked, this one leaps out of the glass, again this massive minerality, honey and melon, grapefruit, flint and schistes, unripe pear and is it botrytis back there? It almost has this Sauternes tropical fruit over this increadible massive minerality, it want's to love you and kill you at the same time, dry and crisp finish, still some oxidation. 92

I like them better and better, mostly because the oxidation and alcohol level both seems to drop with age......

1991 Coulée de Serrant;
Paler than the 94, still golden, again soaked cork, but it's a older bottle. Not as intence as the 94, otherwise more or less exactly the same, more gentle, shorter and easier, more forgiving, but still a bit oxidized, and as a lighter one, it shows better. 87

1990 Coulée de Serrant;
Golden, explosive minerality again, honey melon, fresh pears, honey and nuts, even when decanted for two days, nothing much happens in any direction, but the acidity is lazy, a bit lean body and all the honey don't mach, like the oposite of a fat girl with a bit too small top. And still oxidized.........84

So, trying wines from 16 years from oldest to youngest, all sharing a very similar style, except the lowering of alcohol, and to some exctent, oxidation, but it is still very much a part of the style.

1989 Coulée de Serrant;
Lemon yellow, more mature smelling, dust, leaf, minerals, quite less oxidation than the 90, flint, plaster and lemon, a bit steely and lean, not that long and an acidic finish. 83

1984 Coulée de Serrant;
Golden, a bit closed, some minerals, apples, pears, much fresher than the 89 and 90, massive nuts, probably how a squirrel feels when it has the cheeks filled with hazelnuts, lean, acidic, a bit short finish. Still some oxidation, great balance, but a bit short. Nothing happened during 24 hours open, in the bottle. 86

Seems to get fresher again after two a bit dissapointing bottles of 90 and 89.

1980 Coulée de Serrant;
Deep straw yellow! First light colour, and that at almost 30 years of age! Some smoked meaty notes, flint, hints of melon, more citrus, then oysters. This is really different. Even more, almost massive citrus with more air, fresh and lively minerality, very elegant and great balance, leaner than all the others, and so much fresher and more youthfull, actually has the fat girls 14,5 alcohol, but this one knows how to dress, and looks smart. Very long finish. 90

So. This last one, doesn't have any oxidation at all. Is this more of the style that made Coulee de Serrant world famous? It was an impressive old bottle from a lesser vintage. I preffer this style. Has the style gone more back to its roots? I don't know, I didn't taste them young, but from those two young vintages (and bottles) today, I keep my fingers crossed.

40 years of Dom Perignon, hmmmm.....

Heini le Chef making lobster risotto with broth of lobster shells, fantastissimo!

1992 Dom Perignon;
Pale golden, flinty minerals, bod fire, deep flavours. Fresh acidity, good mousse, quite long but not exciting. 89

Norwegian lobster, ready for the risotto. For those readers who haven't tried Norwegian lobster, it's the best lobsters out there!

1983 Dom Perignon;
Corked!

Even the risotto is made with Dom Perignon.....

1980 Dom Perignon;
Golden, camphor, King of Denmark drops, touch of sweet fruits. good acidity, long if lean. 89 for those who like the style....

Finished risotto, excellent! And matching the plate nicely as well!

1978 Dom Perignon;
Golden, tiny bubbles. Fresh feel and minerals, lively, towards high acidity, playfull, layered and transparent, very long if not as complex and refined as Cristal. 94

1980 Vintage Port

1980 Smith Woodhouse Vintage Port;

Ruby with brick rim, red and darker berries on the nose, anise and some VA. Leaner style body, elegant, more dried fruits on the palate, cherry stone finish. 90

1980 Vega Sicilia

1980 Vega Sicilia Unico;

Ruby with thin brick rim, flirting nose, layered and indescribable, a bit lean for Vega, but takes it back in pure elegance, a bit acidic finish. 92

1980 Bonneau du Martray

1980 Bonneau du Martray, Corton Charlemagne;

Golden, minerals, mature and quite intense nose. Fresh, chablis feel to it, focused and nervy, elegant, but lacks some complexity and length. 90

80 Mouton

1980 Château Mouton Rothschild;
A level fill, cork almost soaked, bright ruby, thin brick rim. Leather, cedar, extremelly elegant and complex nose, blackcurrants, pure and almost perfumed. Fresh acidity, a bit lean and sour cherry fruit, tannins ripe, far better on the nose than in the mouth, but that nose is exceptional Pauillac, good length. 87

80 Lafite

1980 Château Lafite Rothschild;
A level fill, barely 6mm from the cork, and cork is mostly dry. Bright ruby with brick rim. Very elegant leather, touch of bell peppers, blackcurrants and blackcurrant leaf, a tone deeper than Mouton of same vintage. Better texture and mouthfeel than Mouton, but lacks the complexity and length, good acidity, tannins ripe and almost gone, some coffee in the finish. 85

1980 Mouton

1980 Château Mouton Rothschild;
A level fill, cork soaked. Bright ruby, broad garnet rim and orange outher rim. Leather, cedar, blackcurrants, paprika, typical Pauillac, if on the leaner side and of lesser intensity. Figs and dried fruits, tannins close to gone, acidity is good, even playfull, very elegant and nuanced, not at all big, think Burgundian in style and body, with Pauillac flavours. Great and elegant length. 88

80 Ausone

1980 Chatea Ausone;
(demi) Bright ruby core, towards brown rim. A level fill! and almost soaked cork. Roses and violets, perfume, earthy, cigars, some plums and blueberries hanging on, wet autumn leaves. Ok acidity, tannins almost gone, starting to dry up, impressive considering demi bottle and vintage. 86

1980 Opus One

1980 Opus One;
Deep ruby, brick rim, some sediments, developed, dark fruits, chocolate, black tea, cigars, very elegant floral touch, kind of hanging above the rest, complex and deep. Good acidity, very mature tannins, sour cherries and stone fruit, leanish body, very vibrant, seductive nose, even herbs, incence, prunes and red plums, good length. 89

Mr Joly

The quest continues.

1990 Clos de la Coulee de Serrant;
Golden, explosive minerality again, honey melon, fresh pears, honey and nuts, even when decanted for two days, nothing much happens in any direction, but the acidity is lazy, a bit lean body and all the honey don't mach, like the oposite of a fat girl with a bit too small top. And still oxidized.........84

So, trying wines from 16 years from oldest to youngest, all sharing a very similar style, except the lowering of alcohol, and to some exctent, oxidation, but it is still very much a part of the style.

1989 Clos de la Coulee de Serrant;
Lemon yellow, more mature smelling, dust, leaf, minerals, quite less oxidation than the 90, flint, plaster and lemon, a bit steely and lean, not that long and an acidic finish. 83

1984 Clos de la Coulee de Serrant;
Golden, a bit closed, some minerals, apples, pears, much fresher than the 89 and 90, massive nuts, probably how a squirrel feels when it has the cheeks filled with hazelnuts, lean, acidic, a bit short finish. Still some oxidation, great balance, but a bit short. Nothing happened during 24 hours open, in the bottle. 86

Seems to get fresher again after two a bit dissapointing bottles of 90 and 89.

1980 Clos de la Coulee de Serrant;
Deep straw yellow! First light colour, and that at almost 30 years of age! Some smoked meaty notes, flint, hints of melon, more citrus, then oysters. This is really different. Even more, almost massive citrus with more air, fresh and lively minerality, very elegant and great balance, leaner than all the others, and so much fresher and more youthfull, actually has the fat girls 14,5 alcohol, but this one knows how to dress, and looks smart. Very long finish. 90

So. This last one, doesn't have any oxidation at all. Is this more of the style that made Coulee de Serrant world famous? It was a impressive old bottle from a lesser vintage. I preffer this style........

Saint-Emilion visit to remember

1982 Chateau Tertre Roteboeuf;
Ruby, brick rim. Some Mediteranian notes, spices and herbs, chocolate, blackberries, slight and positive volatility, some almost ineral notes, fresh acidity, mature tannins, great balance, complex, very elegant and well put together, mouthfeel like velvet, long finish. Drink. 95 (One of Francois last bottles he told us!)

1980 Chateau Tertre Roteboeuf;
Bright ruby with brick rim and orange hue. Some mocca, again slight volatility, but just enough to make it more interresting, chocolate, black tea, some sweet red fruits, almost fragile body, very elegant, acidity seems transparent somehow, tannins gone, great balance, has this Vosne Romanée feel to it with Right Bank flavours, very intriguing, best 80 ever. Seductive and quite a charmer. 88 (Served with oysters, dinner with Miloute and Francois)

1991 Roc de Cambes;
(demi) Ruby with brick rim, some sediments. Sweet tobacco, cedar, blackberries, intence and complex, some exotic notes, fresh and livelly acidity, tannins almost gone, long finish, starting to dry a bit. 89 (Shared with Francois behind his cellar in Saint-Emilion)

2004 Chateau Tertre Roteboeuf;
Deep ruby, ruby rim. Again this fabulous Mediteranian spicy notes, blackberries, leather, cigars and coffe. Very elegant, frsh acidity, ripe tannins, perfect balance, great structure, some dark stone fruits, intence but medium body, a beauty. Long length. Keep at least 10 years. 94

2000 Chateau Tertre Roteboeuf;
Ruby with garnet rim. Very much like the 04, but everything even more intence and pronounced, but still so elegant and well put together. The Mediteranian notes, blackberries, plums, sweet morellos, mothfeel like velevt, great balance, fresh acidity, ripe tannis, needs 10-15 years. 95 (Dinner with a fantastic Morocco inspired lamb)


Cellar visit

2006 Chateau Tertre Roteboeuf;
(Barrel Sample) Deep ruby, pine, Mediteranian garden, spices, blackberries, fresh fruit and acidity, ripe tannins, complex and long length. Save 15 years.

2006 Roc de Cambes;
(Barrel Sample) Deep ruby, some eukalyprus or exotic touch, cassis, blackberries, fruit driven at this stage, harmonious and balanced, fresh acidity, ripe tannins, long finnish. Keep 10 years.

2007 Chateau Tertre Roteboeuf;
(Barrel Sample) Deep ruby, very complex, again the Mediteranian feel, herbs, blackberries, dark plums, fruit driven, very elegant and balanced, long finish. Keep 12-15 years

2007 Roc de Cambes;
(Barrel Sample) Deep ruby, sweetish red fruits, strawberries, cassis, cigars, some fried champignons, fresh acidity, elegant tannins, great balance and long finish. Keep 10 years.

Fantastic visit at Tertre Roteboeuf, with the always smiling, charming and joyfull owners, Miloute and Francois. Looking forward to next time.