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Roque back, mountain

Boutin “Tour de La Roque” 2004 Pic Saint Loup (Languedoc) – Maybe a third of the way to wherever it’s going, though I suspect it’s going to hold its various transitional positions for a while. Right now, it’s thick, meaty, fruit-pasty, and a little bloody – all, because it’s probably not clear, positives from me with respect to this particular wine – with a finish that narrows. As it airs, it becomes more and more linear. (1/11)

Roque, Roque, Roque your Boutin

Boutin “Château La Roque” 2004 Pic Saint Loup “Cuvée les vieilles vignes de Mourvèdre” (Languedoc) – Fulsome, brown, and with a strangely appealing sour note that manages to lift all the less earthy notes to greater prominence. Thus are revealed dark blackberries and boysenberries, perhaps a bit of quince paste, and a peppery finish. Meaty and mushroomy as well. Quite solid with structure and balance. (6/09)

Boutin up

[region]Boutin “Château La Roque” 2004 Pic Saint Loup “Cuvée les vieilles vignes de Mourvèdre” (Languedoc) – Totally disjointed for its first ten minutes of life, though this is hardly an unusual trick for a mourvèdre to pull. Eventually, it calms down, though it’s no smooth-talker. Rough-grit sandpaper is the texture, earthy-smoky aromas of an old, wood-beam attic fill the glass, and the palate is thick without being sludgy. If there’s “fruit,” it’s the sort grown from freshly-laid macadam, though there are suggestions of some deep black residue that might once, in another life, have been the last desiccated offspring of a berry. None of the preceding is particularly unusual for this wine at this stage, though there are some worrisome frays at the edge; coupled with a well-stained cork, I wonder if there might not have been a little more heat than would be ideal in this bottle’s history. (3/09)


[vineyard]Boutin “Château La Roque” 2004 Pic Saint Loup “Cupa Numismae” (Languedoc) – A furrowed brow of a wine, meaty and muscular, with some smarts and a careful attention to reserve. Well-structured and full of promise. Drinking now requires charcoal-transformed flesh. The finish could be a bit longer, though, so monitor its progress with some care. (10/08)