TN: CdBriailles Iles des Vergelesses

Wednesday was Halloween, and the last night before I forego wine for a week and a half (for waistline reasons). Gave out a couple thousand pieces of c andy at office, then came home to make dinner while occasionally running to door for more trick?or?treaters. Tuna steak, collards, qui noa, and salad. Wine was 2009 Chandon de Briailles ?Ile de Vergeles ses? 1er. Unsurprisingly tight at first, opened through night. Ripe without showing heat (says 13.5 abv) or roasted notes. Quite a bit of tann in. Black cherry and raspberry, a little mocha, stony finish. Last glass ha s some smoke and mushroom. Nice wine, long finish, but probably better to l et rest quite a while. B for drinking now, expect to improve.
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.
Reply to
DaleW
You surprise me, Dale. I wouldn't have thought that many '09s were ready to go now and IME this particular bottling is especially backward. I've opened a few '07 CbB IdVs and they've been quite tight, too. Their stem inclusion seems to really take time to soften and resolve.
Mark Lipton
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alt.food.wine FAQ:  http://winefaq.cwdjr.net
Reply to
Mark Lipton
I surprised myself. I didn't plan ahead, and when we got in from downtown c andy-giving I hadn't planned ahead for wine. I was trying to get dinner rea dy, answer door for kids, and choose wine (every time I went to basement I would hear kids arrive!). So not much time for perusal, and I wanted somet hing from Burgundy that: 1) I hadn't had recently 2) was good enough for my last night of wine for 10 days 3) wasn't pricey enough that I would regret putting leftovers in vinegar cr ock, as I don't think I want remainders in 11 days.
This had better shot that some young Pommards in same box.
So yeah, pretty closed down and tough at first. I found enjoyment later, bu t clearly not optimal, so rest of these will rest for a while
You never know to
Reply to
DaleW
That makes sense, Dale. I don't run into these problems (except at restaurants) because all of our wine is in one place.
Mark Lipton
--
alt.food.wine FAQ:  http://winefaq.cwdjr.net
Reply to
Mark Lipton

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