As I entered my 60th year on this planet, I decided to start drinking the wines that I have amassed over the previous twenty-five odd years. I started randomly choosing wines based on what we were having for dinner and not what the value or score might be. We instituted our own don't ask don't tell policy and I have really started to enjoy the wines for what they were/are intended for....drinking. With that in mind we grilled some beautiful Berkshire bone-in pork chops last night and I pulled a bottle of 2004 Chave Hermitage Rouge and decanted it for two hours before dinner. The wine was medium bodied in the glass with a deep reddish purple color. Nose of iron ore, black fruits and a light horsey note. Smooth on the palate with cassis, beef blood, cooked red beets and black pepper flavors. Firm tannins but really quite smooth. Unlike the 2003, the wine is a bit more restrained, less ripe and concentrated but a nice acidic balance makes it a perfect foil for meat. "A"
- posted
12 years ago