Courbis Champelrose Cornas 2009 ****
Had number 1 bottle from the box. Id say its not ready. I can recognize the lovely smoky nectar that I love in the 2004 edition, but its kinda harsh, and thick chocolately, but sediments in the bottom. My wife exclaimed "uuh, chocolate!". even after half a day in decanter it was still overstimulatin g - reminded me of a blend of the champelrose and the crozes-hermitage I ha d a month ago.
I think I need to wait at least a year to take its edge off.
Over-oaked? Some years ago I tried an Aussie red that was so over-oaked that it tasted of chocolate. It is the only wine that I have ever poured down the sink (apart from obviously "corked" ones)! Graham
Well, other notes on CT do not mention over oaking, a couple of times the word oak comes up, but in the context of being in balance.
Some people mention "savoury". what does this mean? I know what the owr d means, but in terms of a wine taste note. I consider almost all wines that are not dessert wines savoury.
When my wife said chocolate I remember I said I think its more like a dark gravy, come to think of it. is this whats meant by "savoury"?
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