TN: 2 Cornas and 2 spaniards

2006 Domaine Michelas-St. Jemms Cornas Les Murettes ****

It is devoid of any fruit, full of gravel, dust, 99% chocolate and mushroom sauce. Interesting wine.

2004 Domaine Courbis Cornas Champelrose *****

This is without doubt the best Cornas and come to think of it best syrah I know. It has a sense of greatness that I normally only find in good Bordeau x and napa cabs. I've been in a mission to try other cornas but now I think I wasted my money on those other ones, instead of buying more of this. It smells and tastes like smoked spanish paprika, bay leaves, dissolved black fruits, earth, crushed stones, and sandy tannins on the finish, just like I love my wine. the color is cloudy dark red. Pop and pour it was amazing bu t the fruit was subdued, my wife didnt like it, but after decanting it came out to balance the smoke and stone, and my wife loved it then. To my horror I find that its not sold in Denmark anymore.

2009 Bodegas Muga Rioja Reserva ***

Its like any other decent Rioja. I expected more. Bordon reserva and Campil lo reserva costs half and they are just as good. Its that typical medium bo died toasty woody vanilla covering the cherry fruits, and a uniform smooth transition from start to finish.

2001 Palacios Remondo Rioja Reserva Selección Especial La Montesa ****

When I first tasted it out of the bottle, I was disappointed. No tannin, so me dark fruits, that characteristic rioja heavy oak, pretty good, but in li ght of the Priorat Ardilles I had recently, which costs half, good wasnt go od enough. Then I decanted it 2 hours. Well done. Dark dusty berry, earth, licorice, dusty tannins on the long finish. Some pepper and mushroom in the finish.

Reply to
Michael Nielsen
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om sauce. Interesting wine.

I know. It has a sense of greatness that I normally only find in good Borde aux and napa cabs. I've been in a mission to try other cornas but now I thi nk I wasted my money on those other ones, instead of buying more of this. I t smells and tastes like smoked spanish paprika, bay leaves, dissolved blac k fruits, earth, crushed stones, and sandy tannins on the finish, just like I love my wine. the color is cloudy dark red. Pop and pour it was amazing but the fruit was subdued, my wife didnt like it, but after decanting it ca me out to balance the smoke and stone, and my wife loved it then.

illo reserva costs half and they are just as good. Its that typical medium bodied toasty woody vanilla covering the cherry fruits, and a uniform smoot h transition from start to finish.

some dark fruits, that characteristic rioja heavy oak, pretty good, but in light of the Priorat Ardilles I had recently, which costs half, good wasnt good enough. Then I decanted it 2 hours. Well done. Dark dusty berry, earth , licorice, dusty tannins on the long finish. Some pepper and mushroom in t he finish.

I would decant the Rioja as well. I find the 2009 needs about 2 hours to op en up. The first wine appeals to the AFWE or anti-flavor wine elite.

Reply to
lleichtman

I did decant the rioja couple of hours and left the second half in the bottle for 2 days and tried again.

anti-flavor wine elite?

Reply to
Michael Nielsen

AFWE is a term going around many wine boards as a protest to wines with to much fruit forward flavor.

Reply to
lleichtman

The term "ant-flavor wine elite" was coined by the critic Robert Parker* to criticize people like me that don't find overly extracted or high alcohol wines very pleasant to drink. Like certain other epithets, it has been taken up as an ironic badge of honor, so I call myself a proud member of the AFWE.

  • He has also famously referred to my ilk as the "wine Taliban," a term that hasn't been ironically adopted.

Mark Lipton

Reply to
Mark Lipton

Reminds me of Duflot in A Good Year "you dont make wine in america, you make hawaian punch!".

My taste is a bit in between I say I dont like fresh and fruity wines, but still big napa cab is my favourite type. Guess its a balance that has to be right. it needs earth, cedar, tobacco and dry chocolate and some dark fruits to counter.

Reply to
Michael Nielsen

Kind of a BS answer. There are plenty of AFWE wines in the US. Maybe they don't get to Europe but I drink many including Pinots from all over the west coast.

Reply to
lleichtman

Mark I think you meant "anti-flavor" ;-) Ants in wine would contribute form ic acid?

I like the term for Parker wines that some french wine enthusiasts use: "bo dybuildé" ;-)

Mike

Reply to
Mike Tommasi

I didnt mean that I agree with him. just the talk of elitists against fruity wine, and Duflot is probably one of them. Also hear many wine elitists in DK complain that new world wines are not good because they are sweet and jammy, when I say I prefer them.

Reply to
Michael Nielsen

bodybuildé" ;-)

It is a result of the Parkerization of wines. Too much flavor. Too little t erroir.

Reply to
lleichtman

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