Happy December.
Some very quick notes on what has been in the glass over the past week, primarily during the Thanksgiving break.
2009 Trabanco Sidra
Delicious as always
2009 Domaine de la Pepieres Clos de Briords (1.5L)
Ripe but mineral, forward, juicy and still complex. Awesome.
2009 Vinya San Felieu Rosat
Sans soufre trepat grape tastiness. Cornelissen Contadino with more upfront fruit. No more available in CA until 2010 - damn!
2007 Pedralonga Vendetta
Fancy albariño with a fancy price. Better than I remember it. Great texture, richness and minerality.
2000 Peciña Crianza Rioja (1.5L)
Beautifully mature Rioja. Soft, delicious fruit with some earthy/meaty savory development. Texture and balance define this wine. I'm glad we purchased 120 for the store.
2000 Monje "Monje de Autor" Tacaronte Acentejo
Intriguing, smoky/ashy dark fruit from Tenerife in Canary Islands.
2009 Michel Delhommeau Clos Armand Muscadet Sevre et Maine (1.5L)
A very decent drink, but when the bar was recently set by Briords this definitely falls short.
2009 Pierre Chermette Beaujolais Village
Supremely disappointing, this tasted too much like a good grower nouveau shipped to the States - not my cup. I've never had Nouveau in its natural habitat, so I can't make a blanket judgement about all nouveau, but the better ones I've had here don't do it for me. Based on my recent experience with this Beaujolais Village, 09 Chermette doesn't cut it either. I had one delicious bottle 2 months ago purchased from Chambers St. Maybe I just wanted to like the wine that night and my palate enabled me to do so?
2001 Luis Rodriguez Vazquez Viña Martin "Escolma" Ribeiro
Lots of words in that wine's name...anyway my mixed emotions about godello continue, even with this - one of the best growers. Initially, it is very ripe tasting, with lots of starfruit and an appley quality as well. Almost a sweet, orangey caramel candy quality. Think bulk caramel, not that butttery toffee-ish Werther's stuff. With a few days of fridge time, though, the intensity of flavors and minerality reveal themselves. Ruby red grapefruit and a cutting acidity that takes a while to reveal itself on the mid palate. Though I'm still on the fence with godello, the potential for greatness is clearly there. Would be curious to see the result of less stainless steel, less "sobre lias" (extended time on lees) and maybe some more experimentation in the realm of fermentation and aging vessels and possible extended skin contact (even if just a few days) to name a few possibilities.
