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New Years day wines

Had an interesting raid the cellar party at a good friend's house. With Foie gras on crostini, sauteed romaine, boiled shrimp, and baked brie.

Phillipponant Blanc de Noirs 2003- excellent mousse with full body, very rich good acid champagne, A-

Kistler Pinot Noir 1994 Hirsch Vineyards, struggling to be a burgundy, did not make it B

Clos Mogodor Priorat 2005, dense chewy wine with earthy notes good acidity long finish A-

Finca Sandoval Manchuella dark and dense, dark fruits some alcohol and dirt on the nose, heavy body and high alcohol long finish of dried fruits A (i think this one was 100 pts at some time

Baumard Quarts de Chaume 1983 honey and bread with herbal notes on nose, still big fruit and acid, superb with foie gras. A maybe A+. Probably the best chenin blanc I have ever tasted.

Very enjoyable afternoon. Look forward to more.

Reply to
lleichtman
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How did it taste, and how did you expect it to taste?

Reply to
Michael Nielsen

It wasn't a typical California Pinot or a Burgundy. Just kind of weird. Not much fruit but some tannin, not a lot of taste.

Reply to
lleichtman

lleichtman wrote in news: snipped-for-privacy@googlegroups.com:

Probably "Mogador". I usually find it too chewy, but my last Mogador was in

2000 vintage... Good wines for tasting, not so for drinking. There are some projects in Priorat trying to make lighter wines that you can actually drink a bottle during a lunch.

Probably Finca Sandoval from D.O. Manchuela. Good solid wine, that ages well too. You do not mention the vintage but I am surprised with your description because it is more a wine of finesse than a wine of alcohol and heavy body normally. If you can find it, the winery makes a varietal wine of Bobal grape called "Signo Bobal" which is delicious, in a lighter style.

Reply to
santiago

That's been my experience with Finca Sandoval, too, Santiago. It's made by the journalist (as you know) Victor de la Serna, who I used to chat with from time to time on the Internet. It was certainly not his intention to make big, heavy wines, but as he said to me Manchuela isn't the Loire ;-)

Mark Lipton

Reply to
Mark Lipton

Mark Lipton wrote in news:m87s3j$hig$ snipped-for-privacy@speranza.aioe.org:

My imperfect english playing a role here but... you mean your experience is big heavy wines or elegant wines?

It's

Manchuela is meditarrenan climate, but his wines are wines of finesse. Maybe I am comparing them to a Priorat, a Jumilla a Toro or many wines from Ribera del Duero which are really heavy.

s.

Reply to
santiago

2005. I didn't find it inelegant just denser than my previous experience. May have to do with youth and a hot year.
Reply to
lleichtman

Sorry, it wasn't a problem with your English, merely with my ambiguous response. I was agreeing with your statement that Victor is trying to make wines of finesse at Finca Sandoval, so I was surprised to read of a big, heavy wine.

Exactly. Victor has been very up front about saying that his wines are made to be food-friendly, but that he's making wines in a region with much hotter weather. Still, he's not making a Clos Mogador or Pingus.

Mark Lipton

Reply to
Mark Lipton

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