TN" 2006 NZ SB. 2000 Bdx


Thursday's dinner was crispy flounder, with greens and potatoes -
quickly consumed before I went with Betsy to opera. I opened the 2006
Cairnbrae "the Stones" Sauvignon Blanc. This is a wine I quite liked
in previous vintages, and I looked forward to the 2006. But this
seemed a bit muted and a tad dilute, light grapefruit accented by hint
of jalapeno. Retasted on Fri and Sat, the fruit had deepened into kind
of a "Juicy Fruit" gum meets grapefruit mix. What was missing all 3
nights was any hint of the minerality that made me so like previous
vintages. B-
I had done a Run Wed night, gone to see "La Donna del Lago" Thursday,
and was a bit pooped Friday. Betsy was working, I stopped at local
supermarket on way home. Not my favorite place for meat, but spotted
some rib steaks cut 2.5" inches (usually they cut them 1" tops).
Grabbed one, did a short marinade with rosemary and sage, grilled with
some yellow squash. I decanted the 2000 Grand Corbin Despagne (St.
Emilion) an hour or two before dinner. It still seemed tight on first
pour, a dark and tannic wine. It gained steam with time, the "bleu"
meat a nice foil for the tannins. The palate was a combo of cassis and
a little toasty oak. A bit short on the finish. I left the remaining
half-bottle just recorked on counter, and finished on Sat (I still had
half of the huge steak, I warmed in a pan and made a quick red wine
and shallot sauce). On night two this was really singing for its
level. This is all about the blackcurrant fruit, with ferric mineral
notes and some chocolatey accents. Nothing short about the finish on
second night, all one could ask for in a $18 modern St. Emilion.
BNased on 1st night's tightness, not touching more for a few years. A-/
B+
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
I don't know that particular wine but I do enjoy a crispy SB. You say you retasted it over two days. I have found, in England, that it deteriorates from its dry, flinty taste to something I don't particularly like, indeed to being very flat and boring tasting,if I finish it off the next day. Fortunately, or unfortunately, it is a rare ocurence to have any left the next day.
Judith
Reply to
judith.lea99
In article ,
How disappointing. The 2005 Cairbrae was quite good and had all of the typical cat pee and grass that I like about Marlborough. The taste profile you mentioned didn't even seem like the same wine from my notes.
Reply to
Lawrence Leichtman
I quite often sample wines over a couple of days. While low acid wines tend to fair poorly, probably on average I don't see a lot of deterioration in high acid whites on second day. Of course, every wine is different. Thanks for your comments. Welcome to AFW!
Reply to
DaleW
I didn't find much grass in any of the Cairnbraes I've had, I tend to find much more in Loire SB. But it's very true the catpee/gooseberry notes prominent in the 2004 and 2005 weren't evident in the 2006 Cairnbrae.
Reply to
DaleW

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