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TN: 2001 la Gaffeliere

The rain stopped Saturday though the wine was howling, so I decided to grill my bulgogi as well as some squash. Served with kimchi, rice w/furikake, and the 2001 Ch. la Gaffeliere (St. Emilion). Certainly the kimchi is a wine killer, but with plenty of seltzer we worked around that- the beef itself is pretty wine friendly. I wish the La Gaffeliere was a little Dale-friendlier. Moderate red fruit, hard tannins, raw oak nose. I tried hard to coax a bit more out of this, but it remained tannic and hard. Not especially long on the finish, either. This might be at an awkward stage, I think I have one more I'll let sit to see if it improves, but not a lot of pleasure now and I don't have especially high hopes. B-/C+

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

Reply to
DaleW
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Isn't Bulgogi a wine killer as well. Would think a nice bottle of Kirin would go better than any wine.

Reply to
Lawrence Leichtman

I had quite a few bottles of la Gaffeliere from the 1970s. Back then it often was a rather old-fashioned wine of moderate extraction. It often was a bit hard when young and benefited from some age that smoothed it out. It usually was a good bargain, but not among the top St Emilions (below Ausone and Cheval Blanc) back then. But even Ausone often was not so good in the 1970s. La Gaffeliere has an interesting history. It apparently had a leper colony located there in the distant past. In

1969 a Gallo-Roman mosaic showing vines covered with fruit was dug up at this estate. Some say this wine was much better in the 1945 - 1961 era, but I have never tasted any of these.
Reply to
cwdjrxyz

Usually after enough wine it's me that's howling.

I do know that after an afternoon of gutter cleaning here in upstate New York the wind was certainly howling! ;-)

Reply to
Joe Giorgianni

Dale, you need to treat that wine better.

See, that's the problem. You're not treating it nicely enough.

Reply to
Ken Blake

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