TN: Sella Lessona

When Betsy said she was making duck breast for dinner, my thoughts turned to Chambolle. Then she mentioned it was duck breasts with chiles and lemon, and Burgundy no longer seemed so wise. So went downstairs for an inexpensive Syrah, but somehow came upstairs with the 2001 Sella Lessona. Medium bodied, sweet cherry fruit, with soil, leather, and tar tones. This is more mature than I would have imagined, not at all over thehill, but the tannins seem integrated and the flavors developed. Balanced acidity, nice length. Not super- complex but interesting and fun, B+
The duck breasts were actually fried, spiced with a Sichuan pepper/ salt mixture, topped with lemon, scallion, and chile. Sounds like a total wine killer, but actually didn't clash much (it helped the chile was mild, and the sichuan peppercorns were toasted with the salt, seemed to integrate them). We also had rice, carrots with dill, and salad.
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 see you reviewed this wine 2 years ago. Must have bought several bottles. The one I had this past year seemed very tired and the storage was good until I moved it across the country.
Reply to
lleichtman
Dale, I've had several bottles of the '01 Lessona in years past and it's always been a top-notch performer. The bottles I've had were possibly mature, but certainly fresh and lively, too. Perhaps the additional year or two of storage has made the difference, or maybe the cork was just a tad less tightly sealed than some others. In any event, it sounds like the wine wasn't a disappointment. Interesting sounding duck preparation, too. Did Betsy use D'Artagnan breasts, or something more local?
Mark Lipton > > The duck breasts were actually fried, spiced with a Sichuan pepper/ > salt mixture, topped with lemon, scallion, and chile. Sounds like a > total wine killer, but actually didn't clash much (it helped the chile > was mild, and the sichuan peppercorns were toasted with the salt, > seemed to integrate them). We also had rice, carrots with dill, and > salad. > > 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
Mark Lipton
It certainly wasn't a disappointment, showing maturity but not tired. I entered in CT, and notice a couple of my "favorite tasters" (Slaton and 14Frimaire aka Cliff) also found it maturing a bit faster than expected. Hey, if I don't need to cellar longer that's a bonus!
The duck breasts came from freezer- one D'Artagnan magret, one Lola from local farmer's market. She cut time a bit on Lola as it was thinner. Since it's sliced, we both got some of each breast
This is the Kylie Kwong recipe. We used a green chile that was rather mild, made wine match possible
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Reply to
DaleW

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