This is my one-man virtual tasting.
I have been spending most of today having a look at the text of Harry's book on CDP.
So, at the end of the afternoon I thought to myself: hey, isn't it about time you tasted some of the stuff?
So, at 6 p.m., I went down to the cellar and found a bottle of this wine.
Heck, it is Friday evening, after all
.2003 is, I'm told, a good year in the Rhône Valley.
This wine was, wait for it, 15° alc./vol.
It has a deep, dark purplish-red core just starting to brown on the rim.
The nose is reminiscent of those Alsatian fruit brandies - that is to say spirity, but refined at the same time.
The fruit in question is predominately blackberry.
Unobtrusive odors of leather lurking there.
Something strong and vital here, not unreminiscent of New World wines.
No oak showing (if it's there).
The taste is tremendously rich and strong. I immediately compare it to Zinfandel.
The mouth feel is heavy and there's a great deal of concentration.
This doesn't prevent their being considerable silkiness on the palate.
The main taste sensation is of currants and stewed fruit.
The aftertaste is long and mineral, and seemed fairly hot to begin with. However, this sensation lessened as time went on.
A satisfying wine, light years away from an elegant Bordeaux, but serious and tasty.
Nevertheless, there's no way I would have half a bottle at lunch and work efficiently in the afternoon!
Not knowing this appellation very well, I found this wine fine to drink now, but it will surely age well too.
As for how long, you'll have to ask an expert - like Harry!
Best regards,
Alex R.
) are a bit forced, but accepting the conventions seems like a reasonable way to communicate taste elements versus starting over every time a taster opens a bottle...something about reinventing the wheel comes to mind.