Michelland “Domaine de la Réaltière” 2005 Côteaux d’Aix en Provence “cul-sec!” (Provence) – Light, appealing red fruit with space and air within, some peanutty spice, and a little wash of funk and stink. As seems appropriate, given the name. The finish is stronger and more full-throated than what precedes it. (8/10)
Cartier “mas de gourgonnier” 2005 Coteaux d’Aix en Provence Blanc (Provence) – Golden fields of grass in a long-remembered countryside, with grandma and grandpa at the front door offering you a glass of lemonade and a warm hug. Rural, golden-tinged raisin and almond oil with lightening acidity and a fresh, smiling, friendly appeal that goes far beyond its organoleptic qualities (which are not inconsiderable). Soul-embracing wine. Not “great.” But perfectly good. (1/07)
Cartier “mas de gourgonnier” 2004 Les Baux de Provence Rouge (Provence) – Flat, somewhat beaten-down berry dust with a wooly, powdery texture. This wine struggles, but fails to break free, and while it appears large-shouldered at first sniff, it turns out to be rather a wuss in the glass. Flaw-free, but disappointing. (1/07)
(The original version, with nicer formatting and more photos, is here.)
26 April 2006 –San Francisco, California
Taylor’s Automatic Refresher – On a gorgeous, pure blue day on the Embarcadero, an outdoor table is too much to resist, and I end up here rather than back for another (expensive) bout with a few dozen oysters. The Wisconsin sourdough burger is, like all Taylor’s products, pure, drippy decadence. Not cheap, but worth it…especially when partaking of the burger joint’s clever little wine list. I cart a half bottle to my outdoor picnic table and feel completely decadent. (Also, later: sunburned.)
Storybrook Mountain 2003 Zinfandel Mayacamas Range (Napa Valley) – Fat and woody, with spiced cedar and huge blackberry fruit. There’s good acid though, and this really works best as simple, sun-drenched fun.
bacar – Packed, which renders service a little slow, and yet it’s good to see this excellent wine bar in fine economic health despite its slightly difficult location. My only complaint – and it’s a minor one – is that, for several years now, the enticing wine list has been rather dominated by blowsy 2003s. I suppose they have to sell through their stock, but I’m looking forward to being able to order Austrian, German, and other higher-acid whites with more confidence that I’m going to enjoy the results.
Nigl 2004 Grüner Veltliner Kremser Freiheit (Kremstal) – This wine undergoes a fascinating transformation from nose to finish. It starts out very salty, while showing classic celery and green, grassy acidity. From there, it proceeds to sweeter melon rind, green kiwifruit and floral aspects. Finally, it finishes almost fat, with orange blossoms, raw cashew oil and hazelnut. Such a procession from light and nervy to full and flavorful is one of the delightful surprises of good grüner, though it’s not usually experienced quite to this extent. It would be nice if the nose were a little more enticing, but I suspect that will come in time, as its center of gravity shifts forward.
Bründlmayer 2004 Grüner Veltliner Kamptaler Terassen (Kamptal) – White pepper, ripe apple blossom and white rice-encrusted apple and green plum form a ripe, vivid whip-snap, albeit one encased in silk. Skin bitterness adds structure and counterbalance to the fruitier aspects, which edges very slightly towards being a bit warmer (that is, more alcoholic) than ideal. That’s nitpicking, though, for this is a very good wine.
Donabaum 2003 Grüner Veltliner Atzberg Smaragd (Wachau) – A ripe, fat nose of rum-soaked banana skin doesn’t improve much on the palate, where alcohol adds a harsh burn. Things are a little better once one becomes accustomed to the heat, and creamy celery and cauliflower with ripe white asparagus steer the wine towards the silkier, more dairy-like aspects of high-test grüner. Still, as the wine fades, one is once more left with that buzzing, numbing alcoholic fire.
Hirsch 2003 Grüner Veltliner Heiligenstein (Kamptal) – A smoky nose full of mineral dust, ripe celery and heavy red cherries precedes a smooth, balanced palate and long finish that provide more of the same. Unfortunately, the wine also carries a throbbing, fiery burn from out-of-balance alcohol.
Revelette 2004 Côteaux d’Aix en Provence Rosé (Provence) – Salty canned fish (not, as it might seem, an inherently bad thing, though it is unusual) and heavy, molten lead with dead, softening wood rotting away in the background. OK, scratch the equivocation about the salted fish; this is pretty much the opposite of “fresh,” which I do believe is a virtual requisite for Provençal rosé. Worse yet: even with all the weirdness, the wine is boring.
Corbières du Boncaillou 1999 Corbières (Languedoc) – Gorgeous aromatics of dried flowers and spice with rustic undertones…but probe deeper, and there’s a smooth granite base with strong, complex striations. There’s a hint of something that tastes very slightly modern, but I’m not sure it’s possible to render Corbières all that urbane without leaving scars. No wounds here.