tag:blogger.com,1999:blog-23123351391624159562024-03-28T20:29:09.033-07:00Vinklubben Kåte Rhoner - VinnerdVinklubben ble stiftet i Oslo 1988. 8 rhoner. Medlem i Norges Vinklubbers Forbund.Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.comBlogger553125tag:blogger.com,1999:blog-2312335139162415956.post-61611564268128826612024-03-02T13:14:00.000-08:002024-03-02T13:16:38.212-08:00Chateau Leoville Lascases 1945 & 1961<p> Restaurant Panu 22. februar 2024</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVscgVAs011iz6QomjgZ-c7Tj2YtcSEOPsxU-s0_DCIFoNWupOW0d0Lrqu-hqOBQV_nvIaz4NvS5WZiwN-JjMOq7QQxZm9csow3lsemcvPVDTbJtNUfcMI5ASYSxGfyogTKCly2AR5YRqcUgvTkBRsiJzPgES5xTtqFCyAA68HbBBoFl4nfKFtMJxjJEgK/s4032/las%20cases%2045.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVscgVAs011iz6QomjgZ-c7Tj2YtcSEOPsxU-s0_DCIFoNWupOW0d0Lrqu-hqOBQV_nvIaz4NvS5WZiwN-JjMOq7QQxZm9csow3lsemcvPVDTbJtNUfcMI5ASYSxGfyogTKCly2AR5YRqcUgvTkBRsiJzPgES5xTtqFCyAA68HbBBoFl4nfKFtMJxjJEgK/w324-h432/las%20cases%2045.jpg" width="324" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY7gMBhzcLyqAkxmhWGP19chhJWrzX79cwO309WwpGa-Zr2M0cVYopqMjDVu-ucqjWwb9R_8W8TqFKsezX2-Nt2cmuxbfYsDPfx6K23JCNrQrG3ToLlTUxe5icD7n2Teu5Dnl0ztdnW2UlEEdkdpaDry00E-5SlcljMXSWP4R7CLpxFUHj7w4u-x63Vik/s4032/las%20cases%2045%202.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXY7gMBhzcLyqAkxmhWGP19chhJWrzX79cwO309WwpGa-Zr2M0cVYopqMjDVu-ucqjWwb9R_8W8TqFKsezX2-Nt2cmuxbfYsDPfx6K23JCNrQrG3ToLlTUxe5icD7n2Teu5Dnl0ztdnW2UlEEdkdpaDry00E-5SlcljMXSWP4R7CLpxFUHj7w4u-x63Vik/w324-h432/las%20cases%2045%202.JPG" width="324" /></a></div><br /><p><span style="font-size: large;">Chateau Leoville Lascase 1945, St. Julien</span></p><p>Ren nese, slepne tanniner, en klassisk og tørr eldre bordeaux. Har fremdeles en god struktur og balanse. Ikke helt modne solbær og tørket potpurri av en mer jordlig aroma enn blomster. Mangler litt støttesødme som 1961 hadde. Men en særdeles elegant vin som viser den solide maskuliniteten slottet har. Drar på seg en syrlighet i glasset, men formatet er pent og meget vellykket. Men bør nok drikkes. Jeg sammenlignet det med engelsk herremann i tweed. Ultrakonservativ og litt stram i mimikken. Kunne like gjerne vært en Chateau Latour. De lager ikke slik vin lenger. 96 poeng </p><p><i>Broadbent: at best *****</i></p><p><br /></p><p><span style="font-size: x-large;">Chateau Leoville Lascase 1961, St. Julien</span></p><p>En fremdeles mørk kjerne, den største forskjellen vs. 1945 var en rikere fremoverlent frukt og en fragrant og parfymert nese. Mer aromatisk med lær og klassiske strøk av sedertre og solbær. En god balansert vin, men ikke samme stamina som 1945. Holder seg ikke helt og blir litt bitter over tid og har ikke samme ryggraden som 45. Men wow, mye energi her fremdeles og vanskelig å skille de to. Og litt "star-struck" av mitt eget fødselsår. 95 poeng</p><p><i>Broadbent: at best *****</i></p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-90525370846847855092024-02-27T13:34:00.000-08:002024-02-27T13:56:11.410-08:001934 & 1937 Chateau Latour<p> Restaurant Panu 22. februar 2024 / Bejing Palace 14. oktober 2023;</p><p><br /></p><p><span style="color: white; font-family: arial;"><i style="background-color: #990000;">"E<span style="font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 107%;">n vinsmaker som
ikke gjenkjenner den eksotiske cabernet sauvignon dominante karakteren i Chateau Mouton Rothschild, den svale og smidige elegansen i Chateau Lafite og den robuste
stoffligheten i Chateau Latour har er stykke å gå før han kan skryte på seg en </span><span style="white-space-collapse: preserve;">detaljert kunnskap om Médoc"</span></span></i></span></p><p><span style="font-family: arial;"><i><span style="font-size: medium;"><span style="background-color: #990000; color: white; white-space-collapse: preserve;">Per Mæleng</span></span></i></span></p><p><span style="font-family: arial;"><i><span style="font-size: medium;"><span style="white-space-collapse: preserve;"><br /></span></span></i></span></p><p class="MsoNormal"><o:p></o:p></p><p>Chateau Latour i Pauillac har et fantastisk rykte, ikke minst mht. sin holdbarhet. Legendariske årganger som 1959, 1961 og 1970 får fremdeles ofte panegyriske omtaler, men flaskene fra "off-årganger" imponerer like ofte med fast frukt og god tanninkvalitet. Slottet har en struktur som ingen andre slott og derfor skulle man kanskje tro at +80 år ikke er noe problem mht. lagring på langs. Men slik er det nødvendigvis ikke. 1934 og 1937 skal være de beste årgangene for rød Bordeaux på 30-tallet og dukker av og til opp på vinauksjoner nær deg. Til overkommelige priser. Begge flaskene her viste skjør frukt og vikende robusthet og ingen ytterligere lagring anbefales. </p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9hLBFbHgldw6C0cr8Wvy41QCATjOVQ0DklqZ6dOkl-4E2WxTLTIMktdljj6pVWA3gYKTqlmY5Sam_t0qipLgtsAYeVqLnGpXe-QhUpnqdjwxcGe8ARyIBnCvyVId9_g3YWyN1yQqhAZ_B4wuzHLIecZgXL4x44m3NYCpDTdiiWCbGkilh9HG0ayo5L0a/s4032/latour%2034.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB9hLBFbHgldw6C0cr8Wvy41QCATjOVQ0DklqZ6dOkl-4E2WxTLTIMktdljj6pVWA3gYKTqlmY5Sam_t0qipLgtsAYeVqLnGpXe-QhUpnqdjwxcGe8ARyIBnCvyVId9_g3YWyN1yQqhAZ_B4wuzHLIecZgXL4x44m3NYCpDTdiiWCbGkilh9HG0ayo5L0a/w323-h431/latour%2034.jpg" width="323" /></a></div><p><span style="font-size: large;">Chateau Latour 1934, Pauillac</span></p><p>Rødbrun svak kant, lær, moderat struktur, drar på seg en aroma av nype og blir volatil og flyktig på nesa. Vinen er moderat på alle måter, holder seg nogenlunde i glasset, men tørker etterhvert ut på finish. Mangler støttesødme og dybde. Drikk opp. 90 poeng </p><p>Broadbent: <i>"At best *** and not getting any better. Curling like fallen leaves"</i></p><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFmx4OwifSQJ7K3oSCVXBKN3RPKSKxTSxV8Nani1NsJJKeuHaIPvzyetTvwI_slDiuV6cy-os4gHEnycdmkkAPT3AEnemK7W4IuPC-PINhuD405e611C_Ms5tm3_DVKT6jy-tOzuLtyBtNJjz-dlRblftNgfhzr4O41qD06BCSfF1hG4UfG9NTbn26RQN/s4032/latour%2037.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFmx4OwifSQJ7K3oSCVXBKN3RPKSKxTSxV8Nani1NsJJKeuHaIPvzyetTvwI_slDiuV6cy-os4gHEnycdmkkAPT3AEnemK7W4IuPC-PINhuD405e611C_Ms5tm3_DVKT6jy-tOzuLtyBtNJjz-dlRblftNgfhzr4O41qD06BCSfF1hG4UfG9NTbn26RQN/w323-h432/latour%2037.jpg" width="323" /></a></div><br /><p><span style="font-size: x-large;">Chateau Latour 1937, Pauillac</span></p><p>Svakt parfymert og fragrant på nesa. Pen nese med innslag av tobakk og lær. Relativt klassisk inntil sursøte kirsebær og tørket frukt tar over i en baroloaktig stil. Holder seg 15 min og deretter drikk opp. 89 poeng</p><p>Broadbent: <i>"At best *** not my favourite Latour"</i></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-58812738760775617682024-02-20T13:45:00.000-08:002024-02-21T06:20:45.061-08:00Rød burgund 2021<p> <i>Årgangen 2021 er ikke en topp årgang i burgund, verken for hvit eller rød. </i></p><p></p><p><i>Vinteren var både mild og våt og det fortsatte med 25C+ i slutten av mars ! Etter tidlig og ivrig knoppskyting kom frosten 5. april med minus 6 minus ! Ikke lokal frost som i 2016, men generelt i hele området med snø 7. april. Det ble iverksatt massive tiltak bla. oppvarming med varmebluss, dette er et tiltak som flere nå ikke iverksetter både pga. sitt miljøengasjement, men også mht. kostnaden (betydelig mengder xtra arbeidstimer og ca. forbruk 2 tonn drivstoff pr. hektar pr dag !. Eksklusive produsenter som Comte Liger-Belair satte ut 800 varmebluss pr. hektar og på den måten hevet temperaturen rundt vinplantene fra minus 9C til +2C !) Flere beskjærer også nå vinplanten senere slik at det er mindre vinskudd når frosten kommer. Og flere produsenter legger "cover crops"/gress/høy mellom vinrankene for bedre frostbeskyttelse. </i></p><p><i>Frosten slo hardest til mot chardonnay som blomstrer tidligere. Flere vinmarker mistet 80 til 100% av druene, noe som medførte omfattende deklassifisering av Grand Cru materiell til 1cru og fra 1cru til kommunevin. Og det ble ikke bedre. Det kom mye regn om sommeren og betydelig innslag av meldugg. I 2020 var det 333 soltimer og i 2021 var det 210 soltimer, men pga frosten var det færre bær å levere sol til ! Vinhøsten ble nok reddet av en solrik periode i slutten av august og i begynnelsen av september. Tidvis regn ved en sen innhøsting 20. september gjorde ikke saken bedre, fordelen med mye dårlig frukt er at du må sortere xtra hardt når druene kommer i hus og flere produsenter i Beaune (rød) var relativt fornøyd med kvaliteten. Flere hadde for lite vin til å fylle opp tønnene (som er større i burgund enn i bordeaux), derfor ble det endel mix/deklassifisering - vinification intêgrale </i></p><p><i>Bruk av druestilk og helklasefermentering ble utfordrende dette året. Helklase og druestilk hjelper til med å fylle vintønnene samtidig som de reduserer syrenivå. Umoden stilk, som det var mye av dette året, resulterer i "grønne" viner så her måtte vinmakeren ta kloke valg.</i></p><p><i>Generelt gikk det tregt med alkoholfermenteringen og det var stor variasjon fra produsent til produsent hvor mye ekstraksjon/pigeage som var ønskelig. Som nevnt klarte man ikke å fylle opp store vintønner og flere brukte feuillettes (halvparten av 228 liter pieces) eller quarteaus (57 liter) Dette medførte dårligere temperaturkontroll og større innslag av eik enn ønskelig. Malo gikk sent, flere viner var ikke klare da de skulle bli tappet på flaske og det var viktig å lagre de en xtra vinter.</i></p><p><i>Tross alt dette; vinene fremstår relativt gode og vellykkede ! </i></p><p><i>2021 er "back to normal", litt undermoden og grønn, klassisk og frisk i stilen. Transparent, lys, klar og som et motstykke til den mer konsentrerte, ekstraherte og mørke stilen i 2020. Det er stor variasjon både mht. produsent og områder.</i></p><p><i>De røde har livlig rødbærsfrukt som kan minne om tidligere kjølige årganger med snev av blodappelsin, tydelig mineralitet, små tanniner, lav alkohol og således veldig forskjellig fra den heftige stilen til 2019 og 2020. De er overraskende lite grønne til å ha fått så lite sol, men kan fremstå litt anemiske med for lite frukt. Vinene fremstår ikke i dag med et stort lagringspotensiale.</i></p><p>Teksten er basert på Vinous/Neil Martin</p><p><br /></p><p><b>Viner drukket på Centropa BYO wines 10.januar 2024:</b></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-vILVUSQH9fQTt9N-HvgJag3SfL5DdwMtAMHIofG1O0uZqEQZJ8DBuUPKs9LRoiAEAuI9nCpcD5szxb8XShuKJ39jeUktgnw4NsGsb5cuWYFmwXL41OOYpns36Ulbw4l-gxY6UfGOR91MYT6BRshwRf5HSnEdqzvTDlbk7cYOYE2deAK8Y0LrPyHAFZ7/s4032/IMG_7808.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="394" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik-vILVUSQH9fQTt9N-HvgJag3SfL5DdwMtAMHIofG1O0uZqEQZJ8DBuUPKs9LRoiAEAuI9nCpcD5szxb8XShuKJ39jeUktgnw4NsGsb5cuWYFmwXL41OOYpns36Ulbw4l-gxY6UfGOR91MYT6BRshwRf5HSnEdqzvTDlbk7cYOYE2deAK8Y0LrPyHAFZ7/w296-h394/IMG_7808.jpg" width="296" /></a></div><p><span style="font-size: large;">Chambolle Musigny 2021, Joseph Faiveley</span></p><p>Purpur mørk rød farge, fersk vin med endel tørrstoffer. Enklere vin med en ivrig og pen nese . Medium intensitet, snev av eik og noe grønt og umodent. Kan lagres. Men er den verdt kr. 775,- ? 89 poeng</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzPgGuiwhIrrWZJW34ywjzjZhIH1YomSKEQWF3R9WNmvu6dScpDjcRQcIZBZlZue2tdFlLCK2h11AJICQT-Pj-miRfWKUSezj7oAOIgHFPKu-WugeDvfiHx5OGDodam08dJtkur-L0cQ-4sO-_9nj4eVqJB2tj1Yi7FKIXDp1b_nVplij5ADFeViPykVQ/s4032/IMG_7828.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzPgGuiwhIrrWZJW34ywjzjZhIH1YomSKEQWF3R9WNmvu6dScpDjcRQcIZBZlZue2tdFlLCK2h11AJICQT-Pj-miRfWKUSezj7oAOIgHFPKu-WugeDvfiHx5OGDodam08dJtkur-L0cQ-4sO-_9nj4eVqJB2tj1Yi7FKIXDp1b_nVplij5ADFeViPykVQ/w292-h389/IMG_7828.jpg" width="292" /></a></div><span><p><span style="font-size: large;">Mercurey La Framboisière 2021, Domaine Faiveley</span></p><p>Lys og transparent i glasset med frisk og elegant rødbærsfrukt. Lett reduktiv, en viss antydning til kompleksitet, god mineralitet og en deilig lettdrikkelig vin. Jeg likte nok denne bedre enn de andre. Bra kjøp til kr. 455,- , men utsolgt og denne begynner å bli vanskelig å få tak i. 90 poeng</p></span><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig97cBDUtcnay8X_gw0M8YlbJFFQeIrQoWwYO6u13pXncqDVTpqP_n7kxi5aWP6Nw52vQwJBTLUQkTh6LJyW6Qr_cF2fvQ4AiWXqf7fIlSEQvqwdm0l7xpGUzYptNaLQAPABN8fefx9-1Sy677jrHcep3LgQ95t20RSQ6t7r4GhSyr0thkJSzN3UEH5C6g/s4032/IMG_7809.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig97cBDUtcnay8X_gw0M8YlbJFFQeIrQoWwYO6u13pXncqDVTpqP_n7kxi5aWP6Nw52vQwJBTLUQkTh6LJyW6Qr_cF2fvQ4AiWXqf7fIlSEQvqwdm0l7xpGUzYptNaLQAPABN8fefx9-1Sy677jrHcep3LgQ95t20RSQ6t7r4GhSyr0thkJSzN3UEH5C6g/w292-h389/IMG_7809.jpg" width="292" /></a></div><p><span style="font-size: large;">Pommard Les Rugiens 1cru 2021, Francois Gaunoux</span></p><p>Litt kokt i stilen med innslag av grønn Dent. Muted, reduktiv og denne viste seg virkelig ikke fram nå. Bør nok lagres mht. område og vinmark. 87 poeng inntil videre.</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyF6y4cPUZ4MUl48CsQFZSE9E7p4F83RfmPeCtpJ5CQvqJQ3dEBInUerRAlrwHqUQStzduq9OSEUFz4uCgOFHKHDfZHj4pEFUPSBcMd0gShhU_zEc5VorFyi7n7f7uJwRqeHbC9PGnNLVjcDhT2eayhOCnk-vxHqe1fuflLq6EZACyzKx9iP-7JVUpayg/s4032/IMG_7829.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyF6y4cPUZ4MUl48CsQFZSE9E7p4F83RfmPeCtpJ5CQvqJQ3dEBInUerRAlrwHqUQStzduq9OSEUFz4uCgOFHKHDfZHj4pEFUPSBcMd0gShhU_zEc5VorFyi7n7f7uJwRqeHbC9PGnNLVjcDhT2eayhOCnk-vxHqe1fuflLq6EZACyzKx9iP-7JVUpayg/w300-h400/IMG_7829.jpg" width="300" /></a></div><p><span style="font-size: large;">Nuits-Saint-George Les Herbues 2021, Pierre-Olivier Garcia</span></p><p>Lys ruby, tilbakeholden på nesa. Etterhvert i glasset; mye vin, parfymert og kompleks. Mangler ryggrad, men en sexy vin med sødmefulle bær i en pen kjølig stil. Spennende ny produsent (2016) som må sjekkes ut ! Vinmarken grenser til Vosne Romanèe. 92 poeng</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboLVHFKgxzXt8GY9tbALodZYM84leS0gzk7jGKh5UmOL7DClaqfUL0uQvOGHLlpeWWhbzzkefDvqr9MiF8D9ZCkC134ZNTDUBdrYoUoVP8uZuCDerkKvhNXHYWIssFc4IuzpHVUKLDMnbKOtTj_-BnmTHcKVEBRaTd3P2TfP9DWNg16BiFRrrHa6JVLS1/s4032/IMG_7812.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhboLVHFKgxzXt8GY9tbALodZYM84leS0gzk7jGKh5UmOL7DClaqfUL0uQvOGHLlpeWWhbzzkefDvqr9MiF8D9ZCkC134ZNTDUBdrYoUoVP8uZuCDerkKvhNXHYWIssFc4IuzpHVUKLDMnbKOtTj_-BnmTHcKVEBRaTd3P2TfP9DWNg16BiFRrrHa6JVLS1/w304-h405/IMG_7812.jpg" width="304" /></a></div><p><span style="font-size: large;">Nuits-Saint-Georges Clos de la Marechale 2021, JF Mugnier</span></p><p>Mørk og solid vin. Rik og krydret med god kompleksitet. Drikker overraskende godt nå i en frempå og konsentrert stil. Lang ettersmak og en virkelig god Marechale. Vinmarken er blitt mye bedre (og dyrere !) de siste årene. Nok den siste årgangen < kr. 1 000,- på VP ! 93 poeng </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyDx1eHZWp9arwvOZzk7qCJMnFJfLH8m__lalUJCnvMRDNFN8iMGXUwrFrStL7xm1UVe2PDYzvpB3_sHCGHB2RE0T2IhsG9GJ4e8eYpqfiAHyJxdNpme5LldbJsyyxGK0RH29nVrSxe42-x69zTViUw5qSIGxj5WdWPj_-dVAOzGiNhtX09_sj_ziUPeQ/s4032/IMG_7811.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOyDx1eHZWp9arwvOZzk7qCJMnFJfLH8m__lalUJCnvMRDNFN8iMGXUwrFrStL7xm1UVe2PDYzvpB3_sHCGHB2RE0T2IhsG9GJ4e8eYpqfiAHyJxdNpme5LldbJsyyxGK0RH29nVrSxe42-x69zTViUw5qSIGxj5WdWPj_-dVAOzGiNhtX09_sj_ziUPeQ/w304-h405/IMG_7811.jpg" width="304" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">Nuits-Saint-Georges Clos de l`Arlot 2021, Domaine de l`Arlot</span></div><p>Lys og elegant i snittet, fragrant og løs duft av bringebær. Hint av sigar med 5-spicy nese. Kjølig frukt i en deilig feminin stil. En super deilig vin som bør kjøpes. Kr. 1 595,- på VP. 94 poeng.</p><p><br /></p><p><br /></p><p><span style="background-color: #990000; color: white;">World of Fine Wines:</span></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><span style="box-sizing: border-box; color: white;"><i style="background-color: #990000;">In October, <span style="box-sizing: border-box;">The World of Fine Wine</span>’s Burgundy critic, Sarah Marsh MW, spent some time working alongside Geraldine Godot, the skilled winemaker at the helm of Domaine de l’Arlot, the AXA Millésimes-owned producer based just south of Nuits-Saint-Georges. A week later she attended an impressive tasting of the producer’s wines in London.<br style="box-sizing: border-box;" /></i></span></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">There was an air of serenity in the winery at <strong style="box-sizing: border-box;"><a cmp-ltrk-idx="3" cmp-ltrk="Article " data-mrf-link="https://www.arlot.com/en/" href="https://www.arlot.com/en/" mrfobservableid="2cdc40a1-9d57-4b73-a25a-27fa355e01fe" rel="noopener noreferrer" style="border-bottom: 1px solid rgb(0, 0, 0); box-sizing: border-box; cursor: pointer; text-decoration-line: none; transition: all 0.2s cubic-bezier(0.645, 0.045, 0.355, 1) 0s;" target="_blank">Domaine de l’Arlot</a></strong> when I visited in October towards the end of the 2021 vintage. Calm, but also quiet, as so many many vats stood empty. There was very little wine made in 2021 on the Côte d’Or. Things got off to a bad start when the budding was damaged by a severe spring frost and at the other end of the season a strict triage at harvest saw a quantity of fruit thrown off the sorting table.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">After the frost, it was clear it would be impossible for me to make wine of my own in 2021. Such is the lot of the <span style="box-sizing: border-box;">micro-négociant.</span> The domaines needed every bunch they they could salvage. To put this in context <strong style="box-sizing: border-box;"><a cmp-ltrk-idx="4" cmp-ltrk="Article " data-mrf-link="https://www.boyer-martenot.com/en" href="https://www.boyer-martenot.com/en" mrfobservableid="c00c89f1-5bc2-42d1-a60b-60ccc1c2f57b" rel="noopener noreferrer" style="border-bottom: 1px solid rgb(0, 0, 0); box-sizing: border-box; cursor: pointer; text-decoration-line: none; transition: all 0.2s cubic-bezier(0.645, 0.045, 0.355, 1) 0s;" target="_blank">Vincent Boyer</a></strong>, from whom I source my Meursault Les Narvaux grapes, made just four barrels of wine from a 1.5ha (3.7 acres) parcel of vines. With no vintage of my own, this presented an opportunity to lend a hand, or rather keep my hand in, at a few domaines which have captured my attention in recent vintages.</span></i></p><div class="stream-item ad stream-item-in-post stream-item-inline-post ad" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; height: auto; margin-bottom: 0px; text-align: center;"></div><div id="slot-one" style="box-sizing: border-box; font-family: DalaFloda, sans-serif;"></div><h3 id="h-domaine-de-l-arlot-significant-evolution" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">Domaine de l’Arlot: Significant evolution</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Among this group is Domaine de L’Arlot, just south of Nuits-Saint-Georges. A domaine where the style has evolved significantly since Geraldine Godot began making the wine in 2015. She is the forth in a succession of winemakers appointed by Christian Seely, managing director for AXA Millésimes vineyard group which bought the 15 hectare domaine in 1987. Seely gave Geraldine a free hand, encouraging her to follow her initiative, and this has paid dividends.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">When I arrived in the morning, all ready for work, there was nothing to do but a little<span style="box-sizing: border-box;"> remontage</span> on one tank. This had become a theme wherever I went. The typical activity of vintage was sadly absent. I was disappointed not to clamber in the tank for a small workout, but there was no chance as Geraldine decided against any <span style="box-sizing: border-box;">pigeage</span> in 2021. “We don’t have the maturity in the grapes this year,” she remarked. This lack of ripeness is unsurprising as Burgundy experienced a cold and rainy summer, a far cry from the extravagant sunshine of the past four vintages. It’s hard to say what is normal these day, but <strong style="box-sizing: border-box;"><a cmp-ltrk-idx="5" cmp-ltrk="Article " data-mrf-link="https://worldoffinewine.com/news-features/2021-global-wine-production-the-lowest-in-30-years" href="https://worldoffinewine.com/news-features/2021-global-wine-production-the-lowest-in-30-years" mrfobservableid="dc1858b0-d222-4a10-80e0-dd7655174297" style="border-bottom: 1px solid rgb(0, 0, 0); box-sizing: border-box; cursor: pointer; text-decoration-line: none; transition: all 0.2s cubic-bezier(0.645, 0.045, 0.355, 1) 0s;">a 2021-style summer</a></strong> is more typical on the Côte d’Or, as is the battle with mildew, odium, and rot.</span></i></p><h3 id="h-change-of-approach" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">Change of approach</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">“I need to work differently on this vintage,” mused Geraldine. “I have lessened extraction and am working more softly.” This is no surprise. Over the past six vintages Geraldine has tweaked the winemaking in judicious ways. Consequently the style has become lighter, more elegant and has greater transparency to the terroir and a purer expression of the vintage.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">“It’s so much easier to get color and tannin compounds than it was ten years ago, so every year we must adapt our methods,” she comments. The skin was quite thin and not perfectly ripe in 2021, but the extraction was better than Geraldine anticipated. “I want to see what happens if I only use pump over. Will we have the same expression of Pinot Noir? This vintage is a good time to reflect on our approach. At the moment it seems that it was a good idea.”</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">After all Clos de L’Arlot is not the terroir form which to make stereotype, firmly structured Nuits-Saint-Georges. Lying at the tail end of the appellation the domaine is actually in the commune of Prémeaux and here the style becomes progressively lighter. The bedrock is limestone, and in a few places marl with an abundance of oyster fossils, and a top soil of clay-limestone mixed with gravel. At the southern-most end, Clos de l’Arlot abuts the Nuits-Saint-Georges Premier Cru, Clos de la Maréchale, which is more Chambolle than Nuits in character, in part because it’s made by Frédéric Mugnier. But these vineyards respond eagerly to a lighter touch giving more subtle tannin. When Maréchale was farmed by Faiveley until 2003 and made in a more extractive way, the tannins were robust and the wine burly.</span></i></p><div id="slot-two" style="box-sizing: border-box; font-family: DalaFloda, sans-serif;"></div><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Clos de l’Arlot is a rather bizarre-looking vineyard fitting snugly into an old quarry, where there is a fault in the rock. It forms a small amphitheater offering different exposures and microclimates as well as varied limestone and marl soils. The 4ha (9.9 acres) vineyard is planted half to Chardonnay with a few vines of Pinot Beurot and half to Pinot-Noir. This <span style="box-sizing: border-box;">climat</span> has exemplified the lighter more aromatic style of Nuits under the previous winemakers, but with her careful touch, Geraldine showcases its delicacy and refinement.</span></i></p><h3 id="h-a-tight-knit-team" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">A tight-knit team</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Geraldine is accompanied in the cellar by a young enologist Laura Poli who came to Arlot a couple of years ago for work experience and was hired full time. Watching her at work, it’s clear Geraldine is a good mentor. During vintage they are joined by Romain Rascault, Geraldine’s partner, who takes care of the vineyards. The approach at the domaine is organic and largely biodynamic (no surprises as Rascault came from Domaine d’Angerville), but there is no wish to be certified.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">At the end of the morning we went to taste the vat samples in the light-infused, sleek tasting room. During vintage this small, tight-knit team taste each cuvée away from the distractions of the winery. The wines are assessed midday so that any operations can be carried out in the afternoon. Having tasted at other domains, at the end of the day, tired and with sensory overload of fermentation in the <span style="box-sizing: border-box;">cuverie,</span> this is an excellent and more precise, as well as practical, approach.</span></i></p><figure class="wp-block-image alignnone wp-image-30996 size-full" style="box-sizing: border-box; display: inline; font-family: DalaFloda, sans-serif; list-style: none; margin: 0px 0px 1em; padding: 0px;"><i><span style="background-color: #990000; color: white;"><img alt="Domaine de l'Arlot" class="wp-image-30996" decoding="async" height="1707" loading="lazy" sizes="(max-width: 2560px) 100vw, 2560px" src="https://worldoffinewine.com/wp-content/uploads/sites/4/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-scaled.jpg" srcset="https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-scaled.jpg 2560w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-300x200.jpg 300w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-1024x683.jpg 1024w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-768x512.jpg 768w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-1536x1024.jpg 1536w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-2048x1365.jpg 2048w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-397x265.jpg 397w, https://worldoffinewine.com/wp-content/uploads/sites/9/2021/12/Geraldine-Godot-in-Domaine-de-lArlot-barrel-store-180x120.jpg 180w" style="box-sizing: border-box; height: auto; margin-bottom: 0.6875rem; margin-top: 0.75rem; max-width: 100%; width: 843.333px;" width="2560" /><figcaption style="border-bottom: 1px solid rgb(204, 204, 204); box-sizing: border-box; font-family: Montserrat; letter-spacing: 0px; line-height: 1.375rem; margin-bottom: 1.25rem; padding-bottom: 1.0625rem;">Domaine de l’Arlot winemaker, Geraldine Godot. Photography courtesy of Domaine de l’Arlot / AXA Millésimes</figcaption></span></i></figure><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Geraldine has a fine touch with texture. When I visited she was was working on the creaminess of Cuvée Mont des Oiseaux, (a premier cru of young clones, planted above old vine massale selection at the top of Clos de l’Arlot). The previous afternoon they had warmed the tank to increase the richness of texture. The tasting indicated it had worked, but they felt they could push further to increase the “fat.” (Bear in mind the 2021 vintage is much leaner than the luxurious and recently bottled 2019s.) There are a number of ways this might be achieved and they decided on a rack and return: moving the wine off the skins, warming it, and returning it to the skins, to increase the body and texture. The wines were discussed quietly. Most were nearing completion and soon to be pressed. Across the cuvées, the tannins were finer than I expected of 2021. Clos de l’Arlot showed silky textured finesse.</span></i></p><h3 id="h-the-monopoles" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">The monopoles</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Nuits-Saint-Georges Premier Cru Clos des Forêts Saint Georges was more firmly structured, as it should be. The domaine has two monopole premiers crus. Clos des Forêts Saint Georges is a wine of grip, body, and density. It’s close in style and location to the more typical south side Nuits, but lacks the sophistication of its near-neighbor, Les Saint-Georges.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">At just over 7ha (17.3 acres), there should be six tanks, each showing a different aspect and expression of this monopole, but not with the paucity of 2021. Geraldine explains the vineyard. “There are three different soils. At the top it is white limestone … oolitic limestone. In the middle pink limestone—Prémeaux. Also in the middle and at bottom you find Ladoix limestone, which is surprising as we are in the Côte de Nuits. With three soils we have different age and selection of vine material. It is interesting and complex as we have differing expressions from each part.”</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">The profile of this wine is typically energetic and more assertive. Pinot Noir on limestone is likely to, indeed should, have more austerity than on clay; a fresh, colder, clipped character to the tannin and edges which I like. It imbues the wine with energy, so useful in warm vintages, but needs careful handling, particularly if there are whole bunches in the vat, and certainly in less ripe vintages.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Clos des Forêts has the structure to age. With a full body and tannic profile, it requires at least four years in bottle as a “drink from” date, while Clos de L’Arlot is always more approachable. In 2019 I tasted a vertical of Clos des Forêts with Geraldine, at the domaine, which spanned 1998 to 2017 with some older ’90s thrown in for good measure. 2002 was particularly exciting as it had developed a satin texture and was still energetic, while 2005 was yet to come around. 2005 is a great vintage, but came before the trend of “infusion.” Most 2005s were over extracted.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">In 2015 and 2016, Geraldine’s first vintages, she used 100% whole bunch in Clos de Forêts, but began modifying the extraction. More recently she is gravitating away from using whole bunch. “I have been questioning the use of whole bunch and in 2021, used none at all. I like to reflect and observe the vineyards and maybe change things. The stems were not ripe and I did not want to use them. The de-stemmer was very important. Maybe whole bunches are not so necessary.” This is a significant departure as whole bunch was used systematically prior to her time.</span></i></p><h3 id="h-a-london-tasting" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">A London tasting</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">The week following my visit I was back in London for a special tasting of Domaine de L’Arlot, hosted by Christian Seely, and AXA Millésimes’s Communications Director Corinne Ilic. Geraldine presented the five vintages, 2015-2019 for which she has been responsible, and which are in bottle. This included the domaine’s Premier Cru Vosne-Romanée, Les Suchots and Grand Cru Romanée-Saint-Vivant together with Clos de l’Arlot and Clos des Forêts Saint Georges.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">I last tasted the 2019s during the ageing process in December, 2020, and it was pleasing to see the extra level of refinement achieved in the final months. Much can be achieved after racking when the lees settle out in tank and the wine gains precision as a result. The textures of the 2019 wines are satin-rich, but not overly glossy. I particularly enjoyed the flowing, silky texture and fragrance of 2019 Suchots with its wild strawberry fruit. It has calmed down from the lush richness and concentration of the barrel sample, while Romanée Saint Vivant is a wonderful lucid wine which captures the vibration of the terroir.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">The hallmarks of the 2018 vintage are black fruit richness, morphing into prune, concentration and plentiful, sometimes robust tannin and a modest level of acidity. It can be burly. Nuits-Saint-George was singled out for several storms in July. The rain storm helped bring some freshness to the dry rather de-hydrated fruit, but two hail storms necessitated strict sorting on the vibrating table to eliminate affected berries and hail taint. Some producers managed better than others and it can be a less than exciting vintage for Nuits. While Clos de l’Arlot is somewhat sturdy in the tannin department, I was impressed with Clos des Forêts Saint Georges. It’s punchy with bags of dark fruit. Geraldine has brought out a rich, fruity, and juicy personality in Forêts. She has softened back the texture and achieved a suppleness to the plethora of tannin. Good job.</span></i></p><h3 id="h-the-light-charm-of-2017-and-the-best-of-the-difficult-2016" style="box-sizing: border-box; font-family: DalaFloda, sans-serif; font-weight: 400; letter-spacing: var(--title-3-ls); line-height: var(--title-3-lh); margin-bottom: var(--h-mb); margin-left: 0px; margin-right: 0px; margin-top: 0px; padding: 0px;"><span style="color: white; font-size: small;"><i style="background-color: #990000;">The light charm of 2017—and the best of the difficult 2016</i></span></h3><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">2017 is a light vintage without much tannin and Geraldine highlights the charm. These are pretty, soft and aromatic wines. It’s possibly not a vintage in which to buy grand cru, but a good year to take pleasure in the charm of village and premier cru. Clos de l’Arlot is a joy. It is wafting and scented with light, fresh crunch to finish.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">I also liked the 2016s. Now this is not an easy vintage. A victim of vicious spring frost, the few bunches that emerged, sometimes from a second set, were concentrated with a high level of acidity. Pinot Noir can be a tad strict on limestone soils, especially with marked acidity in the mix. Domaine de l’Arlot harvested in late September to early October.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">Not all of those tasting in London were fans of the 2016 reds. It is not a consistent vintage and I struggle to find much enthusiasm for whites, but where the reds are good, I love the energy and the bright and pure Pinot character. Suchots 2016 is lively and vivid and beautifully aromatic on the finish. It’s not as good as 2019, but it is born from adversity. Forêts, predictably, is the most severe of the 2016s. It has a sharp and angular structure. All elbows. Very clipped, but oodles of tension. It needs time.</span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">The 2015s were rather hidden. Concentrated and compact, but closed down. When I tasted Clos des Forêts 2019 it was expressive and the complexity clearly apparent. It makes me wonder if the 2020s will close in the same way. So difficult to tell.</span></i></p><p><i style="background-color: #990000;"><span face="DalaFloda, sans-serif" style="color: white;"></span></i></p><p style="box-sizing: border-box; font-family: Montserrat; line-height: var(--body-lh); margin-bottom: 1.75rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">At this round table tasting there was a surprising level of interest in the percentage of whole bunch used in every wine we tasted, which ranged from zero to 100%. I didn’t bother writing it down, so I can’t comment. It seemed unnecessary and rather missing the point. The salient point is that Geraldine used whole bunch when she felt the wine would benefit, and as such it should not be obvious, and it wasn’t. She is a discr</span><span style="background-color: #990000;"><span style="color: white;">ee</span><span style="color: white;">t winemaker who allows the terroir full expression without a masking of technique</span></span></i></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-18552701086459713802024-01-14T12:45:00.000-08:002024-02-20T12:26:01.399-08:002021 Burgund I<p>Restaurant Centropa 10. januar 2024</p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVBNGuScMcwdVA2PfgI3n2TGnMIXQ8LXjvmrJfPxE6uXEUXbwAqdib8xd02K5IiFfcJL2XQaA8TUEPtABSebO8kHrqo15cBIlBc6MnNd6tNLNXJlDaekx4HGyDv0F6DBzWIUPIAQmAxP4F9muTM9_3FLttgJIRYSexeDxmzqDYpJmgpYZ3VSWZ8qUBU_Gw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="540" data-original-width="960" height="282" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVBNGuScMcwdVA2PfgI3n2TGnMIXQ8LXjvmrJfPxE6uXEUXbwAqdib8xd02K5IiFfcJL2XQaA8TUEPtABSebO8kHrqo15cBIlBc6MnNd6tNLNXJlDaekx4HGyDv0F6DBzWIUPIAQmAxP4F9muTM9_3FLttgJIRYSexeDxmzqDYpJmgpYZ3VSWZ8qUBU_Gw=w501-h282" width="501" /></a></i></div><i><br />Årgangen 2021 er ikke en topp årgang i burgund, verken for hvit eller rød. </i><p></p><p><i>Vinteren var både mild og våt og det fortsatte med 25C+ i slutten av mars ! Etter tidlig og ivrig knoppskyting kom frosten 5. april med minus 6 minus ! Ikke lokal frost som i 2016, men generelt i hele området med snø 7. april. Det ble iverksatt massive tiltak bla. oppvarming med varmebluss, dette er et tiltak som flere nå ikke iverksetter både pga. sitt miljøengasjement, men også mht. kostnaden (betydelig mengder xtra arbeidstimer og ca. forbruk 2 tonn drivstoff pr. hektar pr dag !. Eksklusive produsenter som Comte Liger-Belair satte ut 800 varmebluss pr. hektar og på den måten hevet temperaturen rundt vinplantene fra minus 9C til +2C !) Flere beskjærer også nå vinplanten senere slik at det er mindre vinskudd når frosten kommer. Og flere produsenter legger "cover crops"/gress/høy mellom vinrankene for bedre frostbeskyttelse. </i></p><p><i>Frosten slo hardest til mot chardonnay som blomstrer tidligere. Flere vinmarker mistet 80 til 100% av druene, noe som medførte omfattende deklassifisering av Grand Cru materiell til 1cru og fra 1cru til kommunevin. Og det ble ikke bedre. Det kom mye regn om sommeren og betydelig innslag av meldugg. I 2020 var det 333 soltimer og i 2021 var det 210 soltimer, men pga frosten var det færre bær å levere sol til ! Vinhøsten ble nok reddet av en solrik periode i slutten av august og i begynnelsen av september. Tidvis regn ved en sen innhøsting 20. september gjorde ikke saken bedre, fordelen med mye dårlig frukt er at du må sortere xtra hardt når druene kommer i hus og flere produsenter i Beaune (rød) var relativt fornøyd med kvaliteten. Flere hadde for lite vin til å fylle opp tønnene (som er større i burgund enn i bordeaux), derfor ble det endel mix/deklassifisering - vinification intêgrale </i></p><p><i>Bruk av druestilk og helklasefermentering ble utfordrende dette året. Helklase og druestilk hjelper til med å fylle vintønnene samtidig som de reduserer syrenivå. Umoden stilk, som det var mye av dette året, resulterer i "grønne" viner så her måtte vinmakeren ta kloke valg.</i></p><p><i>Generelt gikk det tregt med alkoholfermenteringen og det var stor variasjon fra produsent til produsent hvor mye ekstraksjon/pigeage som var ønskelig. Som nevnt klarte man ikke å fylle opp store vintønner og flere brukte feuillettes (halvparten av 228 liter pieces) eller quarteaus (57 liter) Dette medførte dårligere temperaturkontroll og større innslag av eik enn ønskelig. Malo gikk sent, flere viner var ikke klare da de skulle bli tappet på flaske og det var viktig å lagre de en xtra vinter.</i></p><p><i>Tross alt dette; vinene fremstår relativt gode og vellykkede ! </i></p><p><i>2021 er "back to normal", litt undermoden og grønn, klassisk og frisk i stilen. Transparent, lys, klar og som et motstykke til den mer konsentrerte, ekstraherte og mørke stilen i 2020. Det er stor variasjon både mht. produsent og områder.</i></p><p><i>Som sagt, det ble laget lite hvitvin og mye av det som ble laget ble reddet av en varm periode i slutten av august og i begynnelsen av september. De har paradoksalt nok spor av et varmt år med innslag av moden tropisk frukt som balanserer en moderat syre. Kvalitetshiarkiet mht. kommune/1cru/Grand Cru kommer ikke så godt fram i årgangen, så det kan være mange gode kjøp. Spesielt Chassagne Montrachet trekkes fram som et vellykket område i årgangen, mye pga. dynamikk mht. nye og unge produsenter.</i></p><p><i>De røde har livlig rødbærsfrukt som kan minne om tidligere kjølige årganger med snev av blodappelsin, tydelig mineralitet, små tanniner, lav alkohol og således veldig forskjellig fra den heftige stilen til 2019 og 2020. De er overraskende lite grønne til å ha fått så lite sol, men kan fremstå litt anemiske med for lite frukt. Vinene fremstår ikke i dag med et stort lagringspotensiale.</i></p><p>Teksten er basert på Vinous/Neil Martin</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOG2z2MjII33AZ8Y_wUL1C3gCPfqvjUh0demNIovftRsl-VSNyhVCUCKw_HBRpix6quXDUjdRh6WNkp-x_b5h3UVLwhRH5e3Ro_4RwXFPlpl9OBYiEqFqBwus3rpBt_YHjI-ars-52Eh8PdztqNwc9w6PHvE9dcMZnv6c3j_jWiJAm0-rEx-dXbHB0YPH/s600/IMG_7851.PNG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="550" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOG2z2MjII33AZ8Y_wUL1C3gCPfqvjUh0demNIovftRsl-VSNyhVCUCKw_HBRpix6quXDUjdRh6WNkp-x_b5h3UVLwhRH5e3Ro_4RwXFPlpl9OBYiEqFqBwus3rpBt_YHjI-ars-52Eh8PdztqNwc9w6PHvE9dcMZnv6c3j_jWiJAm0-rEx-dXbHB0YPH/w338-h369/IMG_7851.PNG" width="338" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFNXFTUBIQRWLHEJHTdyqyYcpEn8jWXZUFxgqncVscp38Ty8wkg7Qy_GfOfxUnxadR-yyLkakRrktVRl0uiuqJWsnIv8kYZ9u9kj1hy5PDqIBGdQ9DZq-KdxEm7yKpFpTmR_2Ikwhhq-Gd-8-LAAUkWoAkjenAXXMtNZMjVi_Vbgm8x5f05K3DrniAMjO/s4032/IMG_7825.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="463" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijFNXFTUBIQRWLHEJHTdyqyYcpEn8jWXZUFxgqncVscp38Ty8wkg7Qy_GfOfxUnxadR-yyLkakRrktVRl0uiuqJWsnIv8kYZ9u9kj1hy5PDqIBGdQ9DZq-KdxEm7yKpFpTmR_2Ikwhhq-Gd-8-LAAUkWoAkjenAXXMtNZMjVi_Vbgm8x5f05K3DrniAMjO/w347-h463/IMG_7825.jpg" width="347" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Virrê-Clessê 2021, Hêritiers du Comte Lafon</span></div><div class="separator" style="clear: both; text-align: center;">Transparent blek farge, syrlig citrus med hvite blomster og lett tropisk. Ung vin med medium syre. Bør lagres ytterligere. 60 år gamle vinstokker og drevet biodynamisk. Appelasjonen ble opprettet i 1999. 87 poeng.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuocgf8BDdMRgRPEqwoZd_iMm89J8A_xEijBvDDYwTskIm6oGEsN0-pFsatBJZzJcu69i7MafZsbyDpDSmg8xTCLAuM9P8fodg9koyDKxKNBouY79ixX-ifTslR3H_6eZdp7lD5dMToxhfNmmh_86g3n6IwSZVwJN_wrruhx0HLnw_RGQ4Od7lYYeKouJ/s4032/IMG_7804.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" data-original-height="4032" data-original-width="3024" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuocgf8BDdMRgRPEqwoZd_iMm89J8A_xEijBvDDYwTskIm6oGEsN0-pFsatBJZzJcu69i7MafZsbyDpDSmg8xTCLAuM9P8fodg9koyDKxKNBouY79ixX-ifTslR3H_6eZdp7lD5dMToxhfNmmh_86g3n6IwSZVwJN_wrruhx0HLnw_RGQ4Od7lYYeKouJ/w337-h449/IMG_7804.jpg" width="337" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Macon Uchizy 2021, Hêritiers du Comte Lafon</span></div><div class="separator" style="clear: both; text-align: center;">God intensitet med snev av pasjonsfrukt, fersken og melon. En elegant vin med medium konsentrasjon, aromatisk og denne fortjener også litt lagring. Druer fra "Les Maranches", men i 2021 ble 90% borte pga. frost. Comte Lafon startet Heritiers i 1999. 89 poeng</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiht7R28J58p9OC07PoXtp8hZsuhAlJv-rmPD0FY1x9GHI6o0PLfJAsVIB5zTDtw6zgMaOHleDGYzSc0xZF2Z1zojnrlvvqp9pFhE14WhGoYrh3SpP-iHJysDOerke0qetkcmNHt4SU_tA203-eDlqPrQQYXOn9KEh1csY5jEHD4kqGkyEvWMCYq7eKduI/s4032/IMG_7805.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiht7R28J58p9OC07PoXtp8hZsuhAlJv-rmPD0FY1x9GHI6o0PLfJAsVIB5zTDtw6zgMaOHleDGYzSc0xZF2Z1zojnrlvvqp9pFhE14WhGoYrh3SpP-iHJysDOerke0qetkcmNHt4SU_tA203-eDlqPrQQYXOn9KEh1csY5jEHD4kqGkyEvWMCYq7eKduI/w356-h474/IMG_7805.jpg" width="356" /></a></div></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Macon-Villages 2021, Pierre Boisson</span></div><div class="separator" style="clear: both; text-align: center;">Hvit, rolig frukt. Spearmint, eik og tørrer endel på finish. Litt grov og uelegant med flabby finish. 86 poeng.</div><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqIsVNdpud0z15h0EN4P3M7lifS3L2HKXHOncKAU_DJdNxeShnY-hMMHSxo9VzzOByD-fQ6o9lZsX135ddbuBPyyyrrmAo-bKOsYorLdhdQIFy-87tViGNWzcbrYwh_4AehN1C6-Wu8BkTPFA4J5_MU7TB3Z1eftscRt4R47fQ2tp1ffXZiFbEIFNAaQr/s4032/IMG_7834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyqIsVNdpud0z15h0EN4P3M7lifS3L2HKXHOncKAU_DJdNxeShnY-hMMHSxo9VzzOByD-fQ6o9lZsX135ddbuBPyyyrrmAo-bKOsYorLdhdQIFy-87tViGNWzcbrYwh_4AehN1C6-Wu8BkTPFA4J5_MU7TB3Z1eftscRt4R47fQ2tp1ffXZiFbEIFNAaQr/w344-h459/IMG_7834.jpg" width="344" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Puligny Montrachet 2021, Domaine Alain Chavy</span></div><div class="separator" style="clear: both; text-align: center;">Fersk vin med grønnlig skjær. Medium konsentrasjon med moderat intensitet. Mangler litt dybde og personlighet. 89 poeng</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-size: large;">Chassagne Montrachet 2021, Domaine Blain-Gagnard</span></div><div class="separator" style="clear: both;">Transparent grønn med god mineralitet, steinaktig, endel eik og en pen vin. Synes produsenten lager bedre vin enn tidligere. 90 poeng</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzDqGZ0b89x3okFqL-IHGDowZ8HKby_L2zcm_FNtcuCVkg7lKuWh-jEcbSJfB4gn03N0PM4sbqtUAmKgrIf27gi54S8emL8FvLaz3WgCjWOgB9diCIMcyM-XbZna9xzcmNndvRLnIuX9CwZj4QKrz2YG3AlMZYdNCHADX8b8JTwCHowpPxpJpG2LlQ_pI/s4032/IMG_7833.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzzDqGZ0b89x3okFqL-IHGDowZ8HKby_L2zcm_FNtcuCVkg7lKuWh-jEcbSJfB4gn03N0PM4sbqtUAmKgrIf27gi54S8emL8FvLaz3WgCjWOgB9diCIMcyM-XbZna9xzcmNndvRLnIuX9CwZj4QKrz2YG3AlMZYdNCHADX8b8JTwCHowpPxpJpG2LlQ_pI/w334-h445/IMG_7833.jpg" width="334" /></a></div><br /><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-size: large;">Chassagne Montrachet 2021, Jean Claude Ramonet</span></div><div class="separator" style="clear: both;">Aromatisk tutti frutti på nesa. Lett tropisk i en overraskende moden og åpen stil. Men vinen har en god fruktkonsentrasjon med snev av pære og melon. 90 poeng.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><span style="font-size: large;">Puligny Montrachet 2021, Domaine Leflaive</span></div><div class="separator" style="clear: both;">God konsentrasjon, kompleks og spennende. En seriøs vin som blir slankere i glasset og blir da trangere i formatet og litt Pucelles-aktig. 91 poeng.</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><span style="font-size: medium;">KONKLUSJON HVIT BURGUND 2021: </span></div><div class="separator" style="clear: both;">Basert på denne smakingen viste årgangen en overraskede åpen profil, vinene var lette og manglet kompleksitet. Overraskende modne viner, for mye tropiske elementer og er usikker på om disse vinen blir spesielt bedre ved lagring. </div></div></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-10733467087721661892023-11-24T10:55:00.000-08:002023-11-25T03:52:06.325-08:00Dom Perignon 1982 - 1988 - 1990<p> Bejing Palace 14.10.23</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIqPO0Ih56W-7PwSw90-9-EseTrA2d7ZDxggdDeD4NGqvsW_6bKgp25yZPK94MHxF9h73x_f-5CpfY0tukvaLeCqXoMPUvIDTU9P02YZ4hZ2Po7QEAS3Paw0RKUTZDwS7Dgh2GilOaHk30eRnUCUH-9-i1TED7TX0JSuG59CuYNX7tQHx6tKX4t8LDcCW/s4032/3xDom.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXIqPO0Ih56W-7PwSw90-9-EseTrA2d7ZDxggdDeD4NGqvsW_6bKgp25yZPK94MHxF9h73x_f-5CpfY0tukvaLeCqXoMPUvIDTU9P02YZ4hZ2Po7QEAS3Paw0RKUTZDwS7Dgh2GilOaHk30eRnUCUH-9-i1TED7TX0JSuG59CuYNX7tQHx6tKX4t8LDcCW/w340-h453/3xDom.jpg" width="340" /></a></div><br /><p>Det er mye flaskevariasjon på eldre champagne. Ikke det at jeg har noe statistisk grunnlag for å si det vs. f.eks. røde viner, men for meg skal en god flaske eldre champagne fremdeles by på mye vitalitet med syre, spenst og energi. For 50 år siden trodde nok de fleste at drikken med sin spesielle lukkemekanisme og CO2 hadde en iboende lagringskvaliter framfor sine rivaler i rødt og hvitt. Men det viser seg; det har de ikke. Nå kan årsaken også ligge i at man trodde lagringsforhold ikke var så viktig, <u>fremdeles er man ikke enig om flasken skal ligge eller stå !</u> Mange champagner er nok også blitt gitt som en litt for dyr gave, der gavemottaker synes ingen anledning er stor nok til å sprette flasken som kan gi assosiasjoner til både luksus og overflod ! I de siste årene har derfor endel eldre champiser dukket opp på Blomquist og alle flaskene drukket denne kvelden var kjøpt der. </p><p><span style="font-size: x-large;">Dom Perignon 1982</span></p><p>Årgangen ble endel hauset opp, men flere flasker det siste tiåret har vært slitne, modne og mistet trøkket. Derfor var det veldig hyggelig at denne var frisk og viste seg fram fra en god side. Gylden lys cognac farge, elegant og litt hul og spinkel frukt. Men frisk og pen og syrlig med toner fra grapefrukt, mandarinskall, og lysere frukt. Lite kaffe og mokka her. Bare superelegant i en chardonnay/Blanc de Blancs aktig stil. Men bør nok drikkes nå, den mister endel mousse. 94 poeng</p><p><br /></p><p><span style="font-size: x-large;">Dom Perignon 1988</span></p><p>Årgangen ble hauset opp med god grunn, fremdeles finnes det flasker der ute som trenger flere år på langs (eller stående !) Lysere hue enn 82, lysere også i frukten, snert og spenst, men samtidig en helt annen kompleksitet i frukten. Overraskende sammensatt og rik for årgangen. Denne har mye å gå på, tidligere oppfattet jeg årgangen som litt trang og lite giving, nå utfolder de beste flaskene seg. Må være en av de beste Dom som er laget. 96 poeng</p><p><br /></p><p>Vinklubben juni 2022:</p><p><br /></p><p style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="font-size: large;"><i>Dom Perignon 1988 </i></span></p><p style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><i><span style="font-size: medium;">Gylden og utviklet, endel Pinot, rik vin med noe bitter finish. Herreskuff og mahogny, Kompakt og fruktig. Synes kanskje den hadde litt lite "</span><span style="font-size: medium;">løft". Steinfrukter med endel dosage. Overraskende lite "88 stil". 92-97 poeng. Knut var spesielt glad i denne. CHAMPAGNE OF THE YEAR 2022 ! Medtatt av Roar</span></i></p><p><br /></p><p><span style="font-size: x-large;"><br /></span></p><p><span style="font-size: x-large;">Dom Perignon 1990</span></p><p>Korket. NR</p><p>Men denne har imponert voldsomt tidligere i Vinklubben:</p><p style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="font-size: large;"><i>Dom Perignon 1990</i></span></p><p style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><i>Lys gylden med en pent utviklet moden nese av brioche. Klassisk stil, en super flaske dette, citrus, frisk syre intakt med snev av grapefrukt i finish. Holder seg veldig godt, men mangler tidligere flaskers kompleksitet. Eller er det på tide å drikke opp ? Medtatt av Jon. 94 poeng</i></p><p style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><i>Vinklubben har drukket flere flasker tidligere: <span face="Arial, Tahoma, Helvetica, FreeSans, sans-serif" style="font-size: large; text-align: center;">Dom Perignon 1990</span></i></p><div class="separator" style="background-color: #912424; clear: both; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: center;"><i>Frisk og elegant og flere trodde dette var en 2002/2008 ! Endel Pinot fornemmes, en klassisk briochenese og en tydelig toppcuve i formatet. Stor kvalitet med en superb balanse. Ren i snittet med appelsinzest og citrus. Nesten for perfekt i munnen. Endel eik, men en strålende flaske. CHAMPAGNE OF THE YEAR 2019 ! Medtatt av Roar. 97 poeng (Kim ga den hele 98 poeng)</i></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-12606267231309021252023-10-15T07:02:00.005-07:002023-10-16T04:07:26.507-07:00Romanèe - Conti 1976<p> Bejing Palace 14.10.23</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljXmoDUPRrAuHoIQZeGBiy41bUbYLjlvpizCvs2MiUot3tgEGBv6tMCFJWAAu2Zm5Zdx_ZqINReonEtTkzkSHBFy7PYR41R_Zj523Ao0zcfKoHbzwfthdnANd55q5WDl5NWDnU7j4yTvxdgcpVBDx8h8bthk0bRucsXQP0APfd5ZsxdqIpAoVsuJf55PD/s4032/IMG_7029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="455" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljXmoDUPRrAuHoIQZeGBiy41bUbYLjlvpizCvs2MiUot3tgEGBv6tMCFJWAAu2Zm5Zdx_ZqINReonEtTkzkSHBFy7PYR41R_Zj523Ao0zcfKoHbzwfthdnANd55q5WDl5NWDnU7j4yTvxdgcpVBDx8h8bthk0bRucsXQP0APfd5ZsxdqIpAoVsuJf55PD/w341-h455/IMG_7029.jpg" width="341" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Romanèe Conti 1976, Domaine Romanèe Conti</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Transparent farge med vandig tynn kant. En vidunderlig delikat aroma av skogsbunn, sous bois, tørket potpurri av blomster, lær og morkler en fuktig høstdag. En 100 poengs sexy nese med strøk av friske modne jordbær, blandet med krydret 5-spice og lys kaffe. Intens og en virkelig seduktiv og elegant vin. Den er helt frisk og imponerer med lyse optimale og fremdeles friske fruktnyanser. Denne kombinasjonen av jordlig frisk skogsbunn og florale lyse toner er imponerende. Dybden og kompleksiteten holder seg i glasset over tid. En virkelig vital vin som nærmer seg 50 år. En veldig god flaske med polerte tanniner, man blir så imponert av nesa og smaksbildet blir fullstendig dominert av den guddommelige nesa. Takk Øyvind ! (Både Hind Haug og Tveit !) 98 poeng </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Allen D. Meadows; <i>"To be clear, this is by no means a great Romanèe-Conti, but it`s a clear success for the vintage" </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;">Jasper Morris;<i> "1976; a controversial vintage in Burgundy with massively tannic red wines. Many were unbalanced and never regained equilibrium; others have produced superlative bottles with great staying-power" </i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhDOLSGZT0ZhmdaUaV9i-qnFYXbHlNNozmO6IIF1xfct2ibDc8IciUCsofy4wdsXAKqctx1m1mFXcuaCm4MmOZzJZ4xKpJhMWI_haYM5Fcx0FE7H3iDVz0U6lKdEVoEU23lq_tTaZzbUfFU8488S1C9cDJ6CIMq7B76v2h8VovLdiOCuMFw6-XE2GzG2_/s4032/bilde%20vinmark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUhDOLSGZT0ZhmdaUaV9i-qnFYXbHlNNozmO6IIF1xfct2ibDc8IciUCsofy4wdsXAKqctx1m1mFXcuaCm4MmOZzJZ4xKpJhMWI_haYM5Fcx0FE7H3iDVz0U6lKdEVoEU23lq_tTaZzbUfFU8488S1C9cDJ6CIMq7B76v2h8VovLdiOCuMFw6-XE2GzG2_/w292-h389/bilde%20vinmark.jpg" width="292" /></a></div><br /><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i><br /></i></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-67970285041166682082023-10-03T12:12:00.002-07:002023-10-03T12:14:23.352-07:00Clendenen Nebbiolo<p> Vinmøte Are 4. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUggfTxS-UcqZyoTaeEdJn95_Y-p-6SjWf1R3r59_1XPNqlXyDTbOFG3oV8ucFMPmWoQt9RjrZadfWSyciA6tg8RhdGhZpNUDiYxNIcVi67C73VT2Lg1AayzqXIULkBnxrSHnTwImPgxslApqrFMfLn_Ug0rzbz12dEAq3Wy_vQHoG1-zw6EQo6iufjWQ/s4032/IMG_5985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUggfTxS-UcqZyoTaeEdJn95_Y-p-6SjWf1R3r59_1XPNqlXyDTbOFG3oV8ucFMPmWoQt9RjrZadfWSyciA6tg8RhdGhZpNUDiYxNIcVi67C73VT2Lg1AayzqXIULkBnxrSHnTwImPgxslApqrFMfLn_Ug0rzbz12dEAq3Wy_vQHoG1-zw6EQo6iufjWQ/w314-h419/IMG_5985.jpg" width="314" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Langhe Nebbiolo 2020, Pecanin-Benenti</span><div>Ruby farge i en enkel og fragrant stil. Bitter og stram nebbefinish Rustikk og grov og en ny produsent for Vinklubben. 88 poeng</div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dk23xZOKyRf-IlElteTfkCk6pPsyNbOylmiuV2bM8cfpf6fPqDIkrqELtLtMd-KOjbqip31ruBGu7-dT_jgz6xeIgw5xe2xyL4K7vn2eDARNTgNzlvoi-8RYVdbn71MMiwunwlshII3c2qi1yusXEhgIBoQWVwwy8WiXYbzEk5ApYW5Ga4o-pKlUiCWq/s4032/IMG_5987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_dk23xZOKyRf-IlElteTfkCk6pPsyNbOylmiuV2bM8cfpf6fPqDIkrqELtLtMd-KOjbqip31ruBGu7-dT_jgz6xeIgw5xe2xyL4K7vn2eDARNTgNzlvoi-8RYVdbn71MMiwunwlshII3c2qi1yusXEhgIBoQWVwwy8WiXYbzEk5ApYW5Ga4o-pKlUiCWq/w317-h423/IMG_5987.jpg" width="317" /></a></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Barbaresco Riserva Montestefano 2000, Produttori del Barbaresco</span><div>Kompleks, mørkere farge. Krydder, balsamisk, lett volatil med bitter finish. Solid Produttori vin fra kanskje den beste vinmarken i en veldig god årgang. 89 poeng</div></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3kOcYgQ_gv5cZT5SW9aSgy5n-q1-JPILy-rna9cRs2ZLM303AIMmeRHeO6-ANFvqGgo8_El9YBrsI7To5j4hKsSARcSd8NLZzC41DrjcXFZvw4msoSjKA6bZUNZMtGkIAfROUX5Ic2bjb6x4E2yg-Wcqk3QkWMB8lkKuYOZ7TsMo7Ijcy02KBRFIeVjq/s4032/IMG_5989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3kOcYgQ_gv5cZT5SW9aSgy5n-q1-JPILy-rna9cRs2ZLM303AIMmeRHeO6-ANFvqGgo8_El9YBrsI7To5j4hKsSARcSd8NLZzC41DrjcXFZvw4msoSjKA6bZUNZMtGkIAfROUX5Ic2bjb6x4E2yg-Wcqk3QkWMB8lkKuYOZ7TsMo7Ijcy02KBRFIeVjq/w306-h407/IMG_5989.jpg" width="306" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Nebbiolo Bricco Bueno Natale 2017, Clendenen Family Vineyards</span><div>Rar, mild nebbe med innslag av roser. Lys og fragrant. Klar elegant frukt, en veldig sjarmerende og tiltalende vin. Men ikke en tradisjonell nebbiolo. 90 poeng. </div><div><br /></div><div>Jørn Broll:</div><div><i><span style="background-color: #990000; color: #ead1dc;"><br /></span></i></div><div><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><span style="background-color: #990000; box-sizing: border-box;"><i><span style="color: #ead1dc;">Noe overraskende og i alle fall utypisk å finne en Nebbiolo utenfor Piemonte, og ikke mindre overraskende at den faktisk er svært god og mer tilgjengelig enn mange andre av sorten fra Italiens land. Jim Clendenen var virkelig inne på noe stort med sine viner, en foregangs-personlighet som dessverre gikk altfor tidlig en dag i mai 2021, bare 68 år gammel.</span></i></span></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Som ung gutt studerte <span style="box-sizing: border-box;">Jim Clendenen</span> juss og ble uteksaminert i 1976, men heldigvis tok interessen hans for vin overhånd. Etter tre år som assisterende vinmaker hos <a href="http://www.zacamesa.com/" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Zaca Mesa Winery</span></a> etterfulgt av et år i Burgund og Australia, kom hans første årgang i 1982. Er du i California, eller nærmere bestemt Los Angeles, finner du smakelokalene hans i <span style="box-sizing: border-box;">sentrum av Santa Barbara</span>, omlag en 2 timers kjøretur nordvest for Los Angeles. <span style="box-sizing: border-box;">Au Bon Climat</span> har ikke egne produksjonslokaler men deler et med <a href="http://www.qupe.com/" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Qupe Wine Cellars</span></a> som begge leier plass hos <a href="http://www.biennacidovineyards.com/" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Bien Nacido Vineyard</span></a>, som igjen ligger en times kjøretur videre nordvest for Santa Barbara.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Jim eide selv 2 vinmarker; <a href="http://www.aubonclimat.com/About-Us/Our-Vineyards" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Le Bon Climat</span></a> i Santa Maria dalen (28 hektar) og <span style="box-sizing: border-box;">Rancho La Cuna</span> i Los Alamos dalen (2 hektar). Fra vinmarken Au Bon Climat kommer det elegante og kjølige viner med et burgunsk tilsnitt laget på Pinot Noir og Chardonnay. Druene kjøpes inn fra de beste vinmarkene i området, primært fra Bien Nacido Vineyard, som rår over totalt 364 hektar.</span></i></p><span style="background-color: #990000; font-family: Roboto, sans-serif; font-size: 16px;"><i><span style="color: #ead1dc;">Clendenen Family Vineyards kjeller. Foto: produsenten</span></i></span><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Jim elsket Italia og italiensk vin og etter å ha besøkt Italia flere ganger, bestemte han seg for å lage vin fra italienske druesorter i Santa Barbara. Hans første forsøk med Muscat og Nebbiolo var kanskje revolusjonerende på den tiden men vinene fikk ikke mange fans i begynnelsen. I 1994 ble Barbera, Nebbiolo, Tocai Friulano og Pinot Gris plantet i <a href="https://www.forbes.com/sites/jillbarth/2021/01/29/walking-the-rows-bien-nacido-vineyard-in-californias-santa-maria-valley-ava/?sh=71af07942523" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Bien Nacido</span></a>. Målet var å produsere viner av høy kvalitet på italienske varianter i Santa Maria-dalen. De to beste klonene, Lampia og Michet på Nebbiolo ble plantet. De første årene gav kun et lite utbytte for Tocai Friulano og Nebbiolo, men etter at vinstokkene hadde vokst på seg litt og den riktige beskjærings-metoden ble implementert, ble utbyttet og vinkvaliteten dramatisk forbedret.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">I tillegg til Nebbioloen laget han vin under <a href="http://www.barhammendelsohn.com/" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Barham Mendelsohn</span></a>, <a href="http://www.aubonclimat.com/Wines/Other-Jim-Clendenen-Brands/Vita-Nova" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Vita Nova</span></a> og <a href="http://www.aubonclimat.com/Wines/Other-Jim-Clendenen-Brands/ICI-La-Bas" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">Ici La/Bas</span></a>.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Den første årgangen (2000) av denne kom ut i 2005. Vinrankene er plantet på toppen av en luftig skråning hvor druene trives mot vind, tåke og solfylte ettermiddager. Nebbiolodruen er nøye plukket og sortert i vinmarkene, druene avstilkes og gjæres i åpne gjæringstanker og mosten slås ned minst to ganger daglig. Vinen overføres til 500L ungarske eikefat, en tredjedel ny eik og etter 4 år er vinen naturlig klaret på grunn av lav pH og langtidslagring. Til slutt tappes den ufiltrert på flaske før den lagres ytterligere ett år før salg.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;"><span style="box-sizing: border-box;">Varenummer</span>: 7996301<br style="box-sizing: border-box;" /><span style="box-sizing: border-box;">Pris</span>: Kr 425,00</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Vinen ble smakt i Salto Burgunder, Riedel New World Pinot og Conterno Sensory glass. Riedel viste en mer direkte frukt mens Conterno Sensory hadde det største aroma bilde med rund silkeaktig opplevelse, Salto glasset viste også de finere notene, men var det glasset som samtidig reflekterte frukten i vinen best.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;">Fra glasset slår det imot en lett gjenkjennelig duft av Nebbiolo, svale friske dufter. På smak har den en bløt fruktig smak av røde bær, ørlite preg av pinot på smak, men med en god tyngde på frukten, polerte tanniner, et lett og behagelig eikepreg, noe rustikk og tørr utgang men behagelig god frisk lengde. En annerledes Nebbiolo som er pent modnet. Vinen drikker fint nå men når toppen på drikkevinduet om 8 to 10 år. Temperer den til 14℃ og drikk den gjerne til <a href="https://www.matogvinnett.no/andebryst/" rel="noopener" style="box-sizing: border-box; text-decoration-line: none;" target="_blank"><span style="box-sizing: border-box;">andebryst</span></a>.</span></i></p><p style="box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: #ead1dc;"><br /></span></i></p></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJHVOO_9ejMAEkQ4qNCtu_yTY84JoqIni8dys0d3zOWAGlB-SlQEILKtsvT_QPBx_LNMkZlshnzM1Ijpx0k0QJE-H_bIIN-lexhSqj_vyRo1VEMbNixwetIamICeuQb4kMiwC8gkFN3fVDwb8oJ5vlRHlqKGzzlkbNslHw9_96cn4GQNyndFQjRnqcE2n/s4032/IMG_5991.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJHVOO_9ejMAEkQ4qNCtu_yTY84JoqIni8dys0d3zOWAGlB-SlQEILKtsvT_QPBx_LNMkZlshnzM1Ijpx0k0QJE-H_bIIN-lexhSqj_vyRo1VEMbNixwetIamICeuQb4kMiwC8gkFN3fVDwb8oJ5vlRHlqKGzzlkbNslHw9_96cn4GQNyndFQjRnqcE2n/w317-h423/IMG_5991.jpg" width="317" /></a></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Barolo Rocche 1999, Aurelio Settimo</span><div>Ruby farge med morkent treverk. Rosin med tørr finish. Tvilsom flaske. 87 poeng</div></div><div><br /></div><div>Are serverte også denne i sitt vinmøte i februar 2012:</div><div><br /></div><div><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Vinmøte Are 16.2.12:</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Tydelig parfymert nebbe med roser og florale innspill. Jod, terroir og elegant med en moderne dash eik. Ikke den klassiske tjærebøtta og da er det lurt å gå til La Morra. Og det var det ! En deilig aromatisk vin med masse tanniner fortsatt intakt. 1999 er et fabelaktig nebbe-år for Barolo ! Jeg synes det hele ble litt mye, men "alle" likte denne. 91 poeng.</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Fra finsrud.org.blog:</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Mandag 23. mai bar det til La Morra for det første ordentlige besøket hos vinprodusenten </em><a href="http://www.aureliosettimo.com/" style="background-color: #912424; color: #ffffcd; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-decoration-line: none;" target="_blank"><em>Aurelio Settimo</em></a><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">. Tiziana har tatt over etter sin far som døde i 2008 og fortsetter i hans ånd med den tradisjonelle stilen, heldigvis vil jeg si. Hun var dessverre på en USA-turne så vi fikk omvisning av Laura som gjorde en fremragende jobb og snakket godt engelsk. Vi startet med en liten gåtur i vinmarken Rocche som er den mest kjente og som gir de flotteste barolene fra denne produsenten.<span id="more-685"></span><br />Fantastisk utsikt til andre områder i nærheten og vi fikk se den gode eksponeringen som vinmarken har. Dette er en stor fordel for Nebbiolodruen og vinene herifra blir ikke så tanninrike som f.eks fra Serralunga grunnet annet jordsmonn. De omtales ofte som mere “feminine” av den grunn, men har absolutt nok kraft og konsentrasjon.</em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"></em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Inne i vinkjelleren fikk vi se de store sementtankene hvor fermenteringen foregår og gamle, store botti hvor vinene lagres før de tappes på flaske. Heldigvis ingen små franske fat på 225 L (barriques) å se og veien gikk videre inn til et koselig smakerom. Laura begynte pent med en Dolcetto fra 2008. Dette er en enkel hverdagsvin som går godt til lettere pastaretter eller lyst kjøtt. Jeg synes denne virket veldig bra og det beste er at den er tilgjengelig i Norge på </em><a href="http://www.vinmonopolet.no/vareutvalg/rodvin/italia/aurelio-settimo-dolcetto-dalba-2009/sku-5970701" style="background-color: #912424; color: #ffffcd; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-decoration-line: none;" target="_blank"><em>Vinmonopolet</em></a><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"> til sympatiske 133 kroner!</em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Her produseres ingen Barbera som ofte er vanlig, men vi hoppet deretter over til en Langhe Nebbiolo 2008 som kommer fra unge vinstokker. Denne vinen har mindre maserasjonstid og egentlig mindre av alt enn “storebroren” Barolo. Kan derfor drikkes litt tidligere enn Barolo og nytes til kjøttretter eller til sopp, men ikke for kraftige. Denne virket “smooth” i munnen og hadde snille tanniner. Medium lengde. Vinen finnes ikke i Norge, men i Sverige!</em><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"></span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><div class="wp-caption alignleft" id="attachment_709" style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; width: 289px;"><div class="wp-caption-text"><br /></div></div><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Så var det over på Baroloene i ulike årganger og versjoner. Vi startet med Barolo 2007 i standardutgaven. Dette er en årgang som kommer til å drikke veldig godt tidlig og som ikke alltid vil lagre like lenge som de bedre årgangene (2006, 2004, 2001, 1999 og 1996). Derfor var denne vinen overraskende tilgjengelig allerede og den virket nesten for snill ! Samtidig viste den struktur og balanse med en medium lengde. Nytes innen 5-8 år er min spådom.</em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"></em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Videre smakte vi på Barolo Rocche (uttales råkke) 2007. Denne var betydelig strammere enn basisutgaven og viste mere grip i munnhulen i form av tanniner. Mere aromaer på duft og frukt kjentes her. Trenger nok 2-3 år for å komme rundt. Litt i ubalanse nå, men dette vil rette seg opp med beskjeden lagring i en god kjeller. Jeg kjente et ørlite varmt preg på slutten og det var negativt. Intet alkoholstikk dog.</em><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><em style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">For å sammenligne fikk vi også en Barolo Rocche 2006 i glasset. Dette er mere en klassisk årgang som trenger tid og som vil lagre godt. Dette var stramme saker, men samtidig aner man potensialet på nåværende tidspunkt. Her er frukten mere på plass sammenlignet med 2007 og alt virker mere balansert. Kompleksiteten er også større og dette blir godt om 10-15 år. Meget bra lengde.</em></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQW69ZbP6Tj4Mwq3mWVqpsVwypOnoEqsYRo_6cQI8j9sj6az97-kCPMlzckqPSLzSe6Dxczsg6NA9CcOuCZFdDEmoz_XcXZI3mHZSZhlrNH6ywfefsFY7IPwVtKhx7It5WYHNnPz0LGMszqC8vOc-TwRqzeLNMBbN8PEFNjbUK5CWpY3oUBbLtMQrMc8u/s4032/IMG_5986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAQW69ZbP6Tj4Mwq3mWVqpsVwypOnoEqsYRo_6cQI8j9sj6az97-kCPMlzckqPSLzSe6Dxczsg6NA9CcOuCZFdDEmoz_XcXZI3mHZSZhlrNH6ywfefsFY7IPwVtKhx7It5WYHNnPz0LGMszqC8vOc-TwRqzeLNMBbN8PEFNjbUK5CWpY3oUBbLtMQrMc8u/s320/IMG_5986.jpg" width="240" /></a></div><p><span style="font-size: large;">Barolo 2001, Cascina Gucco</span></p><p>Ukjent produsent for Vinklubben, god konsentrasjon, endel eik, klassiske kirsebær og igjen en god 2001 årgang. 89 poeng</p><p><br /></p><p><br /></p></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-12040532528691858022023-09-27T13:29:00.003-07:002023-10-03T10:33:48.335-07:00Louis Boillot Gevrey Chambertin Les Evocelles 2003 & 2017<p> Vinmøte Are 4. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmkHrvn3ae0FwvPb-oFOBe3aenRI5XwcRB9qlCw5icKGzuAeGGfDtEUg0wMNvmkEcmM2DB_R-yc04KOUXk5IibuqJPOPJTt6avaO7K1TzdKVBVShUPHxBB5sfhAoEJOega5DCVXj_KbUh6GFNKThWGOdXKJNNLdxrIHlhXtwjVNv3RLUdAYLDtaJtAy3Z/s4032/IMG_5982.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmkHrvn3ae0FwvPb-oFOBe3aenRI5XwcRB9qlCw5icKGzuAeGGfDtEUg0wMNvmkEcmM2DB_R-yc04KOUXk5IibuqJPOPJTt6avaO7K1TzdKVBVShUPHxBB5sfhAoEJOega5DCVXj_KbUh6GFNKThWGOdXKJNNLdxrIHlhXtwjVNv3RLUdAYLDtaJtAy3Z/w309-h412/IMG_5982.jpg" width="309" /></a></div><div><br /></div><div><span style="font-size: large;">Gevrey Chambertin Les Evocelles 2003, Louis Boillot</span></div><div>Mørk intens årgangstypisk farge, uklar, rustikk med varm finish. Bra syre og en pen vin. 90 poeng</div><div><br /></div><div>Fra Moestue.com:</div><div><h2 style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-text-opacity: 1; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; font-family: jaf-domus, sans-serif; line-height: 40px; margin: 0px;"><span style="background-color: #990000;"><span style="color: white; font-size: small;"><i><span style="font-weight: normal;">Domaine Louis Boillot & Fils ble etablert ved at vinmarkene som tilhørte Domaine Lucien Boillot i Gevrey-Chambertin ble splittet i to mellom brødrene Pierre og Louis, hver ble sittende med ca 7 ha vinmark. Den første årgangen der de to brødrene opererte hver sin halvdel av det opprinnelige domainet, var i 2002. Det pussige i dag er at det synes som om begge brødrene lager bedre vin alene enn de klarte ved omforente krefter og ressurser under det opprinnelige domainet.</span></i></span></span><i><span style="background-color: #990000; color: white; font-size: small; font-weight: normal;">Noen ganger er en skilsmisse bra for begge parter. Det er imidlertid liten tvil om at Louis Boillot i dag lager best vin av de to. Den åpenbare forskjellen i dag i forhold til tidligere er at dagens viner er mer finessepregede med større fruktmessig dybde og finere tanniner.</span></i></h2><div class="!mb-10 Produsenter_extraStyling__2BfnF" style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; font-family: jaf-domus, sans-serif; line-height: 36px; margin-bottom: 1rem;"><p style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-text-opacity: 1; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; line-height: 36px; margin: 0px 0px 1rem;"><i><span style="background-color: #990000; color: white;">Louis Boillot har siden flyttet til Chambolle-Musigny der han deler kjeller med sin kone Ghislaine Barthod. </span></i><i><span style="background-color: #990000; color: white;">Vinmarkene pløyes og behandles etter såkalt lutte raisonnnée - pragmatisk økologisk praksis uten sertifisering.</span></i></p></div><div class="!mb-10 Produsenter_extraStyling__2BfnF" style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; font-family: jaf-domus, sans-serif; line-height: 36px; margin-bottom: 1rem;"><i><span style="background-color: #990000; color: white;">Louis Boillot praktiserer tradisjonell burgundervinifikasjon. En mindre andel stilker brukes basert på en vurdering av årgangens karakter. Kun gjærsopp fra egne vinmarker benyttes under gjæringen, noe som gjerne gir en noe tregere start på alkoholfermenteringen. På denne måten vår vinene en kortere prefermentering på mellom 2-5 dager før gjæringen er i full gang. Gjæringen finner sted i tradisjonelle, åpne gjæringskar med regelmessig overpumping. Total maserasjonstid: 2-3 uker. Gjæringen startet på i overkant av 30 grader med noe lavere temperaturer etter hvert. Som en generell regel brukes det nye og brukte (1-2 år) fat ut fra en vurdering av hva hver enkelt vinmark tåler, og avhengig av årgangens karakter. Vinene tappes ufiltrert eller lett filtrert på flaske etter 15-18 mnd på fat.</span></i></div><div class="!mb-10 Produsenter_extraStyling__2BfnF" style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; font-family: jaf-domus, sans-serif; line-height: 36px; margin-bottom: 1rem;"><p style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-text-opacity: 1; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; line-height: 36px; margin: 0px 0px 1rem;"><i><span style="background-color: #990000; color: white;">Domaine Louis Boillot, som holder hus i Chambolle-Musigny, omfatter i dag i overkant av 7 ha vinmark fordelt på 17 parseller. Domainets vinmarker er fordelt på appellasjonene Fixin, Chambolle-Musigny, Côte de Nuits Villages, Beaune, Gevrey-Chambertin, Nuits St.-Georges, Volnay og Pommard med hovedvekt på Pommard, Volnay og Gevrey-Chambertin, der domainet har flere parseller i hver av kommunene:</span></i></p><ul style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; list-style: initial; margin: 0px; padding: 0px 0px 0px 1.5rem;"><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Pommard village (0,11 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Pommard Fremiers (0,28 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Pommard Croix Noires (0,19 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Volnay Grands Poisots (0,94 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Volnay Brouillards (0,28 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Volnay Angles (0,60 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Volnay Caillerets (0,17 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Gevrey-Chambertin (2,48 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Gevrey-Chambertin Evocelles (0,39 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Gevrey-Chambertin Champonnet (0,19 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Gevrey-Chambertin Cherbaudes (0,16 ha)</span></i></li><li style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box;"><i><span style="background-color: #990000; color: white;">Beaune Epenots (0,19 ha)</span></i></li></ul><p style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-text-opacity: 1; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; line-height: 36px; margin: 0px 0px 1rem;"><span style="background-color: #990000; color: white;"><i> </i><i>Domainets beste vin regnes for å være Nuits St.-George Les Prulieres (0,26 ha) fra 70-80 år gamle vinstokker</i></span></p><p style="--tw-blur: var(--tw-empty,/*!*/ /*!*/); --tw-border-opacity: 1; --tw-brightness: var(--tw-empty,/*!*/ /*!*/); --tw-contrast: var(--tw-empty,/*!*/ /*!*/); --tw-drop-shadow: var(--tw-empty,/*!*/ /*!*/); --tw-filter: var(--tw-blur) var(--tw-brightness) var(--tw-contrast) var(--tw-grayscale) var(--tw-hue-rotate) var(--tw-invert) var(--tw-saturate) var(--tw-sepia) var(--tw-drop-shadow); --tw-grayscale: var(--tw-empty,/*!*/ /*!*/); --tw-hue-rotate: var(--tw-empty,/*!*/ /*!*/); --tw-invert: var(--tw-empty,/*!*/ /*!*/); --tw-ring-color: rgba(59,130,246,0.5); --tw-ring-inset: var(--tw-empty,/*!*/ /*!*/); --tw-ring-offset-color: #fff; --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-offset-width: 0px; --tw-ring-shadow: 0 0 #0000; --tw-rotate: 0; --tw-saturate: var(--tw-empty,/*!*/ /*!*/); --tw-scale-x: 1; --tw-scale-y: 1; --tw-sepia: var(--tw-empty,/*!*/ /*!*/); --tw-shadow: 0 0 #0000; --tw-skew-x: 0; --tw-skew-y: 0; --tw-text-opacity: 1; --tw-transform: translateX(var(--tw-translate-x)) translateY(var(--tw-translate-y)) rotate(var(--tw-rotate)) skewX(var(--tw-skew-x)) skewY(var(--tw-skew-y)) scaleX(var(--tw-scale-x)) scaleY(var(--tw-scale-y)); --tw-translate-x: 0; --tw-translate-y: 0; border-color: rgba(229,231,235,var(--tw-border-opacity)); border-image: initial; border-style: solid; border-width: 0px; box-sizing: border-box; line-height: 36px; margin: 0px 0px 1rem;"><span style="background-color: #990000; color: white;"><i><br /></i></span></p></div></div><div> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQxIBK7p8glRLcn8Cf3rXZ-9ss3wWY6EV3-ea_TWLSPMW3nwLfcSSNMDOtn9I2vpy-X3xpcJMuCPpIiot5i3cCPaFQdLmWjkT3UCKRn_NwRBPei8DUV1aq9WjHqSt4C2obpLigBsLWTYj6G8UWrJCRH02jGbty_YgYyZNQn1UOe_qpp5hyphenhyphenIUGLYm_gV17/s4032/IMG_5977.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiQxIBK7p8glRLcn8Cf3rXZ-9ss3wWY6EV3-ea_TWLSPMW3nwLfcSSNMDOtn9I2vpy-X3xpcJMuCPpIiot5i3cCPaFQdLmWjkT3UCKRn_NwRBPei8DUV1aq9WjHqSt4C2obpLigBsLWTYj6G8UWrJCRH02jGbty_YgYyZNQn1UOe_qpp5hyphenhyphenIUGLYm_gV17/w305-h406/IMG_5977.jpg" width="305" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Volnay Taillepeds 2011, Domaine Nicolas Rossignol</span><div>Clean rødbærsfrukt, saltaktig terroir, grønn finish som er typisk for årgangen. 89 poeng</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2qdUiCJaKog1iqkMEFglMYuQkpWaAr31-WvLV9g5OaGvjggZ55Zsc9xXkZKzEpe8PbCk63_j55tJHYcxSuo2rCG9tTFtkm9HwzaGOx7qJIiHIWuH_VliV0onRKC2FWKDikioshrwTWWSOJzP74aNfA3vllYCeXEMFa8qJ24OU4vyTY-6774_vHQ8uggp7" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="412" data-original-width="309" height="411" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2qdUiCJaKog1iqkMEFglMYuQkpWaAr31-WvLV9g5OaGvjggZ55Zsc9xXkZKzEpe8PbCk63_j55tJHYcxSuo2rCG9tTFtkm9HwzaGOx7qJIiHIWuH_VliV0onRKC2FWKDikioshrwTWWSOJzP74aNfA3vllYCeXEMFa8qJ24OU4vyTY-6774_vHQ8uggp7=w309-h411" width="309" /></a></div><br /><div><span style="font-size: large;">Gevrey Chambertin Les Evocelles 2017, Louis Boillot</span></div><div>Snill i munnen, smooth struktur, undermoden frukt med sur finish. Rustikk frukt og en vanskelig årgang for rød burgund. 85 poeng</div><div><br /></div></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uWPiBqbJeW26JoW4Fy6w6Ip3WNU-C3I7yvq-k8KxdRzMyVguj6Tt9fXDuJ8BSQo01kX-5spUPTfGkQirBV0Etpr7QpBWcQptUQauRshD15OPynSS409oHQouNvQr-x0PIedXZFQiMLhQy4ckwqpzridf_70yykQ83SwlooptRCJNVwiqcNvPRFE6mhVc/s4032/IMG_5978.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5uWPiBqbJeW26JoW4Fy6w6Ip3WNU-C3I7yvq-k8KxdRzMyVguj6Tt9fXDuJ8BSQo01kX-5spUPTfGkQirBV0Etpr7QpBWcQptUQauRshD15OPynSS409oHQouNvQr-x0PIedXZFQiMLhQy4ckwqpzridf_70yykQ83SwlooptRCJNVwiqcNvPRFE6mhVc/w301-h400/IMG_5978.jpg" width="301" /></a></div><br /><div><span style="font-size: large;">Pinot Noir Cambell Ranch Vineyard 2012, Anthill Farm</span></div><div>Mørk farge, overraskende lett struktur og ikke så komplisert. Grei US Pinot, delikat og elegant, men lite spennende. 88 poeng</div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-40385072367440671942023-09-26T13:29:00.006-07:002023-09-26T13:35:07.611-07:00Fæl Jura vin<p> Vinmøte Are 4. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SvbgzjdCAnP4TjjtmYLvXDOUUpc1N0hnT6bSG4CP2O4o3hnMORPuLch6y-uj2nn41rcD1N6v054ThXvy0FdV1CMPKc1USPynfxSG9lg_BWxKL6AaeH0Cn7lmpLyDxnHrDsiYJUbv8BP6CQONXNUDQw577eBWX_a0cL1sDtkCbBGiKPRtWCvc6B4vlOZA/s4032/IMG_5992.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="436" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SvbgzjdCAnP4TjjtmYLvXDOUUpc1N0hnT6bSG4CP2O4o3hnMORPuLch6y-uj2nn41rcD1N6v054ThXvy0FdV1CMPKc1USPynfxSG9lg_BWxKL6AaeH0Cn7lmpLyDxnHrDsiYJUbv8BP6CQONXNUDQw577eBWX_a0cL1sDtkCbBGiKPRtWCvc6B4vlOZA/w327-h436/IMG_5992.jpg" width="327" /></a></div><div><br /></div><div><span style="font-size: x-large;">Arbois Pinot Noir Sur la Cote 2018 (?), Domaine Touraize</span></div><div>Tydelig brettanomyces, fjøsræv, kvalmende og voldsom. Brunt eple og harske eikenøtter. Kanskje bedre hvis den hadde blitt tatt opp dagen før ? Ikke spesielt godt kjøp til kr. 450,-, men dette er for hipsterne. NR</div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe5w5eJ8C72DojCZjkldKJpbpZnSdnUS0y-HWRKl56qDxaSth6oNdE572Wo0QL0bpnd8vJfUcJaOo0DyeZmtgmWsXXRXLhPGD4GzSnwrOo9uIoLS8B5C-vG72TFaS3IGY46AFToKOpJOe0dLdWYF5CedJNjvBmwVubkGsy5ANBKZ-k_MirXXz9B3ghY7v/s4032/IMG_5971.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="445" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPe5w5eJ8C72DojCZjkldKJpbpZnSdnUS0y-HWRKl56qDxaSth6oNdE572Wo0QL0bpnd8vJfUcJaOo0DyeZmtgmWsXXRXLhPGD4GzSnwrOo9uIoLS8B5C-vG72TFaS3IGY46AFToKOpJOe0dLdWYF5CedJNjvBmwVubkGsy5ANBKZ-k_MirXXz9B3ghY7v/w335-h445/IMG_5971.jpg" width="335" /></a></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Pinot Noir Tout Près by Farr 2017, Geelong</span></div><div>Utviklet Pinot med en mineralsk Cote Rotie aktig finish. Også denne har snev av naturvin som ikke slår helt godt ut i Vinklubben. 86 poeng.</div><div><br /></div><div>Fra Blackrockcellar; </div><div><i><span style="background-color: #990000; color: #ead1dc;"><br /></span></i></div><div><span style="background-color: #990000; font-family: Lato; font-size: 14px;"><i><span style="color: #ead1dc;">From their base in Geelong, around 80 kilometres southwest of Melbourne, Gary Farr and his son Nick make small quantities of single vineyard Pinot Noir and Chardonnay that rank with Australia’s best. Gary has been making wine since the early 1980s in both Australia (at Bannockburn) and Burgundy (for 10 vintages at Domaine Dujac). Not only following in his father’s footsteps, Nick has carved out a reputation all his own and was named Winemaker of the Year by Gourmet Traveller Wine in 2020. A classic By Farr nose, with a beautiful earth-driven bouquet of integrated spicy fruit, mineral elements and oak characters. Tout Pres has a signature forest floor character on the palate that is complemented by very fine tannins and a long and fine finish. Even with its power and multi-layered flavour profile, the wine is very focused due to balanced, lingering acidity.</span></i></span></div><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x-wSkQeuzF8AcxM9nYiHxAs_7P_XMNrOh-H49oRPerBYl5Q1XeJYbV8eubcMupMjbmsJKv_WTiWgzlT9HVI6heUnYOpLDxMHHbGOJeM5SYQEzyHLXTDTitUGLMtAKL23XVGXUKfEEWV09zpmqsTB4eZmF6hOLEQ5tJnuSwhwV_7becJouvWhVH8MR2gl/s4032/IMG_5973.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="423" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x-wSkQeuzF8AcxM9nYiHxAs_7P_XMNrOh-H49oRPerBYl5Q1XeJYbV8eubcMupMjbmsJKv_WTiWgzlT9HVI6heUnYOpLDxMHHbGOJeM5SYQEzyHLXTDTitUGLMtAKL23XVGXUKfEEWV09zpmqsTB4eZmF6hOLEQ5tJnuSwhwV_7becJouvWhVH8MR2gl/w317-h423/IMG_5973.jpg" width="317" /></a></div><div><br /></div><div><div><span style="font-size: x-large;">Pinot Noir Crystallum Mabalel 2021, Sør Afrika</span></div><div>Tilbakeholden på nesa, en kompakt og stødig Pinot med god balanse. En veldig burgunderaktig stil, vellykket og bør fortsatt lagres. Fin pris til kr. 530,-. 90 poeng</div></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiTV1jh1Ald4PvpBSKDaEU0uF3c7YfIQJ24a1DOjykv4N2vKM5GqShGk0TpEZJidKxAJQb2DCg_aGVlLvwwaXLMTchp9f6bG3qmzfMeJfPiSzLyc4LM_AEC7UuFnqSq0QPWGAzTmRI3NzbbvG8N8RxpKgqK9LgF6x3WBWJRlpu9uNl-JECPmxnPLLjwho/s4032/IMG_5975.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiTV1jh1Ald4PvpBSKDaEU0uF3c7YfIQJ24a1DOjykv4N2vKM5GqShGk0TpEZJidKxAJQb2DCg_aGVlLvwwaXLMTchp9f6bG3qmzfMeJfPiSzLyc4LM_AEC7UuFnqSq0QPWGAzTmRI3NzbbvG8N8RxpKgqK9LgF6x3WBWJRlpu9uNl-JECPmxnPLLjwho/w325-h433/IMG_5975.jpg" width="325" /></a></div><div><span style="font-size: x-large;"><br /></span></div><div><span style="font-size: x-large;">Pinot Noir La Neblina 2020, Radio Coteau Sonoma Coast</span></div><div>Tett og konsentrert Sonoma stil, heftig og intens. Litt varm i stilen og endel uenighet rundt bordet. Overraskende lite kjølig, jeg har smakt bedre viner fra produsenten. 89 poeng.</div><p>Greni i NFW:</p><div dir="auto" style="font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space-collapse: preserve;"><i><span style="background-color: #990000; color: #ead1dc;">Radio-Coteau La Neblina 2020:</span></i></div><div dir="auto" style="font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space-collapse: preserve;"><i><span style="background-color: #990000; color: #ead1dc;">Coravinet. Ekspressiv på duft, litt in your face. Søtladen rødbærsfrukt i retning jordbær og skogsbær, te i retning earl grey, bergamot, trekrydder, parfymert. </span></i></div><div dir="auto" style="font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; white-space-collapse: preserve;"><i><span style="background-color: #990000; color: #ead1dc;">Saftig i munn, finkornede medium tanniner, medium pluss syre, fin fruktkonsentrasjon og brukbar lengde. I og for seg en god vin, men denne skuffet meg litt sammenlignet med <span style="font-family: inherit;"><a style="cursor: pointer; font-family: inherit;" tabindex="-1"></a></span>2017-årgangen som jeg likte godt. Dette blir i overkant sødmefullt og kanskje litt sprikende i ulike retninger. 90 poeng</span></i></div><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-42254050083513729642023-09-07T13:27:00.007-07:002023-09-07T14:43:34.322-07:00Jean Marc Roulot & Etienne Montille<p>Vinmøte Kim 17. august 2023</p><p><br /></p><p><span style="font-size: medium;">Konklusjon; Jean Marc Roulot lager bedre hvitvin enn Etienne Montille !</span></p><p><span style="font-size: medium;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdSdcOSakSKtTEuxlMYwpw6pW28vcHhhM4iv4a7dEPPcp0iJj_LCyirP8qmPrA4D-1eLCF08TekRR1V2AOtDbu1JdXYRK3VckZ1H8XP8uMpZYXOL_5jAU5Qq5BQYSFIdLsAv3cI9nIErsmk5LaoxDmddKvQ1psZASDzZbJXQoO0tgyoiIAezSFvJZLNIV/s4032/IMG_6634.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifdSdcOSakSKtTEuxlMYwpw6pW28vcHhhM4iv4a7dEPPcp0iJj_LCyirP8qmPrA4D-1eLCF08TekRR1V2AOtDbu1JdXYRK3VckZ1H8XP8uMpZYXOL_5jAU5Qq5BQYSFIdLsAv3cI9nIErsmk5LaoxDmddKvQ1psZASDzZbJXQoO0tgyoiIAezSFvJZLNIV/w321-h427/IMG_6634.jpg" width="321" /></a></div><p><span style="font-size: large;">Chardonnay 2022 Mainque, Bod. Chacra</span></p><p>Pent krydret i en rik stil. Men ikke for voldsomt og flere trodde vi var i hvit burgund land. Delikat og pent eiket. Frisk og fersk og kan såklart fortsatt lagres. men drikker godt nå ! Kr. 500,-. 88 poeng.</p><p>Fra winespectrum.com: <span face="Lato, sans-serif" style="background-color: #990000;"><i><span style="color: white; font-size: x-small;">Made in collaboration with Jean-Marc Roulot. Mainqué is fermented in barrel without malolactic, spending 11 months in barrique. The wine has up-front fruit, a salinity shared with Chacra Chardonnay, and a tasty finish lent by the calcareous components of the alluvial soil.” -Piero Incisa</span></i></span></p><p></p><p style="box-sizing: border-box; font-family: Lato, sans-serif; margin-bottom: 1.3em; margin-top: 0px;"><i><span style="background-color: #990000; color: white; font-size: x-small;">100% Chardonnay Aged: 18% in concrete eggs, 25% in stainless steel tanks and 57% in French oak barrels (12% new) for 10 months. Vines are own-rooted, farmed biodynamically and organically.</span></i></p><p style="box-sizing: border-box; font-family: Lato, sans-serif; margin-bottom: 1.3em; margin-top: 0px;"><i><span style="background-color: #990000; color: white; font-size: x-small;">Bodega Chacra owner Piero started a partnership to produce Chardonnay with Meursault legend Jean-Marc Roulot after a chance conversation. Some underperforming old Merlot vines were grafted to Chardonnay and the first vintage was released 2017. More plantings have followed as the region seems very suited to Chardonnays, which are taut, linear and minerally in style.</span></i></p><p></p><p><br /></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKtcAjqDN4U1SCMvitRVRN_-u8_2mcry5ZxlSuBm1PHDpDB-tXoWAzKUK3F41yvO7VPpTUa7YFrU_FqwrK8DnaVBP3HpT9AJ0wYFsZUsw-Pv33hCYM07wK92J-B6g-Aq4pcJy_uwMIsR9JNUHU30pqd5ShcMacq6GUH-FYxGYknuPUbpERPa-4QwTeE3j/s4032/IMG_6633.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKtcAjqDN4U1SCMvitRVRN_-u8_2mcry5ZxlSuBm1PHDpDB-tXoWAzKUK3F41yvO7VPpTUa7YFrU_FqwrK8DnaVBP3HpT9AJ0wYFsZUsw-Pv33hCYM07wK92J-B6g-Aq4pcJy_uwMIsR9JNUHU30pqd5ShcMacq6GUH-FYxGYknuPUbpERPa-4QwTeE3j/w338-h450/IMG_6633.jpg" width="338" /></a></div><p><span style="font-size: large;">Bourgogne Le Clos du Chateau 2019, Domaine de Montille</span></p><p>Litt flat og kjønnsløs i stilen og vi får skylde på den varme årgangen. Solid frukt og vinen kan fortsatt lagres. 87 poeng</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinFNjQyEiqBc_5zou8uJbEyCoqTa1k4Hzg_FdrsTAoR8k9dlVDEYYLAdK3TyCaaqdgJzSCxJHmEg2fQhi2I4yWZNBWmMYwWxl2a_JjeGTRiL_EpBYvdGh3TlgUKyQ4OCsEx7sThUkQVlBw8cvPUt-WHI8AynizWRyCfhe9YhIGfQk0NuUhm5eP-gOwx_z/s4032/IMG_6632.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhinFNjQyEiqBc_5zou8uJbEyCoqTa1k4Hzg_FdrsTAoR8k9dlVDEYYLAdK3TyCaaqdgJzSCxJHmEg2fQhi2I4yWZNBWmMYwWxl2a_JjeGTRiL_EpBYvdGh3TlgUKyQ4OCsEx7sThUkQVlBw8cvPUt-WHI8AynizWRyCfhe9YhIGfQk0NuUhm5eP-gOwx_z/w340-h453/IMG_6632.jpg" width="340" /></a></div><p><span style="font-size: large;">Bourgogne Blanc 2019, Domaine Roulot</span></p><p>Litt flat og flabby og ikke i nærheten av kvaliteten i 2010 som Knut serverte i sitt siste møte. Men rik og konsentrert frukt, mangler elegansen. Men viser at det kan lages god hvit vin selv i en vanskelig årgang. 90 poeng.</p><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wYOFCfR1prXL_DR5FGbWDSMF-MEP5KIZq_cxQXheoKSkWLnGE8Fvy_VpZBXbYQ6jKJNHauK-nijm3Uru4msrHk0rLXliLSHlaqFieH66ECzauZX1FaHW0sTJSvc9KJsw2sIazkf6QoK-0XSYm0zagh1llhJzsZDLOkLlVLDm5O7syVPKiZ8igWYBsm23/s4032/IMG_6630.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wYOFCfR1prXL_DR5FGbWDSMF-MEP5KIZq_cxQXheoKSkWLnGE8Fvy_VpZBXbYQ6jKJNHauK-nijm3Uru4msrHk0rLXliLSHlaqFieH66ECzauZX1FaHW0sTJSvc9KJsw2sIazkf6QoK-0XSYm0zagh1llhJzsZDLOkLlVLDm5O7syVPKiZ8igWYBsm23/w325-h434/IMG_6630.jpg" width="325" /></a></div><br /><span style="font-size: medium;"><p style="font-size: medium;"><span style="font-size: large;">Sanford & Benedict Chardonnay 2019, Racines Wine</span></p><p style="font-size: medium;">Overraskende klassisk US på steroider. Moden frukt, kjølig ananas og selv om den er moderat ekspressiv er det mye tropiske aromaer som overskygger endel annet. Fra kjølige Santa Rita Hills. Et samarbeidsprosjekt mellom Rodolphe Peters, Etienne de Montille & Brian Sieve. Kr. 560,-. 89 poeng</p><p style="font-size: medium;"><br /></p></span><p></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-51304393683596064082023-09-07T12:44:00.004-07:002023-09-07T12:51:02.535-07:00Aligotè<p> Vinmøte Kim 17. august 2023</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgrcWsGP9vc2O2K9FzCclNPNJsWEc-vZnPu_roQxM4ve8gHC5jXr_c8lRrKnt_QSZxVL-8BqDUeJOpyDNdoXqXu0y2Bk80w9breivC8jJXsvilJodfz5YpEUymq9w42WcJBPqfA_1lEhevo3d6BYUPwWV7fUPoQxQds6qsOySRbKIHvJuS-w2kXEeH1b-Mm" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1280" data-original-width="1920" height="260" src="https://blogger.googleusercontent.com/img/a/AVvXsEgrcWsGP9vc2O2K9FzCclNPNJsWEc-vZnPu_roQxM4ve8gHC5jXr_c8lRrKnt_QSZxVL-8BqDUeJOpyDNdoXqXu0y2Bk80w9breivC8jJXsvilJodfz5YpEUymq9w42WcJBPqfA_1lEhevo3d6BYUPwWV7fUPoQxQds6qsOySRbKIHvJuS-w2kXEeH1b-Mm=w390-h260" width="390" /></a></div><br />Tre viner med druen Aligotè ble servert. Jeg sa det var en fellesnevner og ingen tok druen ! Men Aligotè er ingen lett drue å ta blindt selv om den i hovedsak vokser i Burgund. Den kan være stram med sitrus og bløtere med blomsterpreg. Jeg synes ofte den mangler eleganse og blir litt grovskåren og nøytral.<p></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W6Yu0YjqK_LKwCAbzldeBJHjNQp3Xk69gF-N4Z8Rd4gghdmmYMGG5441FYA8CmoYXfGKdbNSV9SXz9LlKUev6a0eoCbroBqJSvPM5mZg_fmFROSZV4G2iPzUbULpdYPN_x-a6F14riS2q64eDxXYDfGBYTNv94NZ4VJXEjm6jgPf8GhdZYH8_a09eJlB/s4032/IMG_6637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W6Yu0YjqK_LKwCAbzldeBJHjNQp3Xk69gF-N4Z8Rd4gghdmmYMGG5441FYA8CmoYXfGKdbNSV9SXz9LlKUev6a0eoCbroBqJSvPM5mZg_fmFROSZV4G2iPzUbULpdYPN_x-a6F14riS2q64eDxXYDfGBYTNv94NZ4VJXEjm6jgPf8GhdZYH8_a09eJlB/w313-h417/IMG_6637.jpg" width="313" /></a></div><p><span style="font-size: large;">Bourgogne Aligotè 2019, Domaine Fernand & Laurent Pillot</span></p><p>Hvit frukt, moden og varm årgang og en relativt rik Aligotè. Lett tropisk, mangler løft og syresnert. Men en grei vin. 83 poeng</p><p><br /></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VYNsCSSF8PRstyzWx5xboAYTFr_DN2vaUzfZjonffHXrFxZMtbmo5ltE-v1V-kngOfGVEgRH6fuqU71x8RXlwpQr7JWJxvIE8mdGv_-qwpqANgiDmV9DO0NtGnWqC8TFsq6DPpysf9HUVKAud2iJieOfpNH_RdsTnM4O-jbLbIpLKUCrsUB6bIdxA047/s4032/IMG_6636.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7VYNsCSSF8PRstyzWx5xboAYTFr_DN2vaUzfZjonffHXrFxZMtbmo5ltE-v1V-kngOfGVEgRH6fuqU71x8RXlwpQr7JWJxvIE8mdGv_-qwpqANgiDmV9DO0NtGnWqC8TFsq6DPpysf9HUVKAud2iJieOfpNH_RdsTnM4O-jbLbIpLKUCrsUB6bIdxA047/w325-h433/IMG_6636.jpg" width="325" /></a></div><p></p><p><span style="font-size: large;">Bourgogne Aligotè 2021, Domaine Sylvain Cathiard</span></p><p>Tilbakeholden nese med innslag av citrus og hvite blomster. Større konsentrasjon og indre kraft. Strammere og mer disiplinert enn de andre og flere trodde dette var en Chenin Blanc. 85 poeng</p><p> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw0Ld2HemcdEnW1jscstXM7JjRIEmj2nI_HeljQPg-veRnxbMSkK_NAYbw3DVc6uzVEtqGUKqaN04GBEfHbvxSTAGp9LgVEMzNJOezhfp43QPdNfJHNY6E-G62dkZGRS12M_tD0i-F1UmTDlT0dHQOraHV2FffUztNzKF4g1TB-aiPzA5-BTsjaD3YfQC/s4032/IMG_6635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQw0Ld2HemcdEnW1jscstXM7JjRIEmj2nI_HeljQPg-veRnxbMSkK_NAYbw3DVc6uzVEtqGUKqaN04GBEfHbvxSTAGp9LgVEMzNJOezhfp43QPdNfJHNY6E-G62dkZGRS12M_tD0i-F1UmTDlT0dHQOraHV2FffUztNzKF4g1TB-aiPzA5-BTsjaD3YfQC/w293-h390/IMG_6635.jpg" width="293" /></a></div><p><span style="font-size: large;">Coteaux Bourguignons Blanc NV, P.A. Larsen</span></p><p>Tropisk og aromatisk på nesa. Endel parfyme og søtladen frukt. Blir uelegant og flabby i glasset over tid. Lav pris kr. 210,-. 20% Aligotè - 80% Chardonnay. 81 poeng</p><p><span style="background-color: #990000; color: white;">Dn.no; 88 poeng. <span style="font-family: "Noe Text", serif;"><i>15.000 flasker slippes i første omgang. Blanding av 2019, 2020 og 2021 Chardonnay og aligote fra 2022. Dufter av flint, blomster og sitrus. Delikat fersk mineralsk frukt med en frisk syre og tydelige ferske tørrstoffer i en steinete utgang. MB</i></span></span></p><p><br /></p><p><br /></p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-59630656189430043192023-09-07T11:48:00.005-07:002023-09-07T12:05:37.286-07:00Hundred Hills<p> Vinmøte Kim 17. august 2023</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1gbRaYBMWXwBpeoDKMvJJYFSvlAaSW48xMo4GL_-UexxJDgkokqi9vXTFpPTtQH2vxTs7lcvL_CiyaijUG4SMmNg8Y0g8jK5E7eky-JXs1WZdhJPlvVTh0xz7e9aKz-AFqLQ1CLqfgRs7otk1GOOTQr_ghFvSeaNBUoWtDnlu_zM9FGsVPkD99wmXte1m" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1200" data-original-width="1935" height="263" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1gbRaYBMWXwBpeoDKMvJJYFSvlAaSW48xMo4GL_-UexxJDgkokqi9vXTFpPTtQH2vxTs7lcvL_CiyaijUG4SMmNg8Y0g8jK5E7eky-JXs1WZdhJPlvVTh0xz7e9aKz-AFqLQ1CLqfgRs7otk1GOOTQr_ghFvSeaNBUoWtDnlu_zM9FGsVPkD99wmXte1m=w425-h263" width="425" /></a></div><br /><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmmxwPzOVqh4d2iNIrb0TkBeuLZJQx2cgCmc6gb8ZDhldqxChMzq5qHQnBXraBd8PPzXHft0xV86F6fLMos33W6YZIZldTM4DVy-OzQXhHcvrNgRIx6lgjoMgLC55uQNzHCHQ8DAOBBDmxfPYwItljDU45Qjhljz0UypaC787-c8EbICo81oEt3PiSjtx/s4032/IMG_6639.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="399" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmmxwPzOVqh4d2iNIrb0TkBeuLZJQx2cgCmc6gb8ZDhldqxChMzq5qHQnBXraBd8PPzXHft0xV86F6fLMos33W6YZIZldTM4DVy-OzQXhHcvrNgRIx6lgjoMgLC55uQNzHCHQ8DAOBBDmxfPYwItljDU45Qjhljz0UypaC787-c8EbICo81oEt3PiSjtx/w300-h399/IMG_6639.jpg" width="300" /></a></div><div><br /></div><span style="font-size: large;">Hundred Hills Oxford England Blanc de Blancs 2018</span><div>Stram, lys og transparent. Høy syre, litt undermoden skarp kant. Bør fortsatt lagres. Har endel champagnekarakter og ingen gikk for England på denne. Mangler kompleksitet, noe den kanskje får etterhvert. For den har god frukt. Bra bitt og en produsent som bør følges med på. Men som de fleste engelske musserende; for dyr til kr. 810,-. 89 poeng</div><div><br /></div><div><br /></div><div>Fra the-buyer.net:</div><div><br /></div><div><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>When <a href="https://hundredhills.wine/" style="box-sizing: inherit; text-decoration-line: none;">Hundred Hills</a> owner Stephen Duckett and his wife Fiona started looking in 2009 for a property that was suitable for the production of English sparkling wine, they searched the length and breadth of southern England. Their exhaustive quest finally ended in the beautiful Stonor Valley, a few miles north of Henley, in the most quintessential of English rural settings: at Bank Farm, nestled down country lanes, flanked by woodland and situated close to the historic Grade 1 listed Stonor Park, itself lived in by the same family for 850 years and with its own cricket ground.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>Attention to detail is the mantra of Duckett, who gained a first in engineering from Oxford University in 1990 when firsts were not doled out as freely as nowadays. That won him a scholarship to Harvard Business School, after which he spent the next two decades helping to establish a number of young software companies. Some such as Iris, Doubleclick and Kronos have become major technology businesses.</i></span></p><figure aria-describedby="caption-attachment-63236" class="wp-caption aligncenter" id="attachment_63236" style="box-sizing: inherit; clear: both; font-family: Georgia, serif; margin: 40px auto; max-width: 100%; width: 2560px;"><span style="background-color: #990000; box-sizing: inherit; color: white; font-size: x-small; text-decoration-line: none;"><i><a href="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-scaled.jpg" style="box-sizing: inherit; text-decoration-line: none;"><img alt="Hundred Hills" class="wp-image-63236 size-full" height="389" loading="lazy" sizes="(max-width: 2560px) 100vw, 2560px" src="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-scaled.jpg" srcset="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-scaled.jpg 2560w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-300x225.jpg 300w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-1024x768.jpg 1024w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-768x576.jpg 768w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-600x450.jpg 600w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-1536x1152.jpg 1536w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_120219-2048x1536.jpg 2048w" style="border: 0px; box-shadow: rgba(0, 0, 0, 0.15) 0px 0px 5px 0px; box-sizing: inherit; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="519" /></a></i></span></figure><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>As a farmer’s son from Somerset, though, Duckett missed the land, and thanks to an obsession with finding the best place to make wine, he instigated “an enormous amount of frost and airflow modelling as well as soil analysis.” This was performed on 50 sites over three years in Kent, Sussex and Dorset before his focus centred on the Chilterns.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i> “We looked everywhere,” he mused when I visited him at Bank Farm, aka the Hundred Hills winery, just before harvest, “but we concluded there are real advantages in being inland if you can solve the frost problem. You’re also drier at this time of the year, and there is much less pressure from botrytis and mildews. Last year, a difficult one for both in England, we had a perfectly clean vineyard. We had lots of people coming to see us that couldn’t quite believe it. But here is a textbook valley as it gets a lot of airflow and has no issues with frost.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>“Over there is Aylesbury Plain: the bottom of that is minus 3 or minus 4 degrees on the really cold spring nights you worry about – lethal for a vineyard – but at the head of the valley it’s 2 or 3 degrees. That air drifting down the valley is enough to protect you. Steep slopes like we have here help a lot and woodlands a little, and we have frost fans from New Zealand that do a little bit of air movement, but really it’s our position close to the head of the chalk valley that’s so important.”</i></span></p><figure aria-describedby="caption-attachment-63235" class="wp-caption aligncenter" id="attachment_63235" style="box-sizing: inherit; clear: both; font-family: Georgia, serif; margin: 40px auto; max-width: 100%; width: 2560px;"><a href="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-scaled.jpg" style="box-sizing: inherit; text-decoration-line: none;"><span style="background-color: #990000; color: white; font-size: x-small;"><i><img alt="Hundred Hills" class="wp-image-63235 size-full" height="399" loading="lazy" sizes="(max-width: 2560px) 100vw, 2560px" src="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-scaled.jpg" srcset="https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-scaled.jpg 2560w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-300x225.jpg 300w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-1024x768.jpg 1024w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-768x576.jpg 768w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-600x450.jpg 600w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-1536x1152.jpg 1536w, https://www.the-buyer.net/wp-content/uploads/2022/12/20220921_115723-2048x1536.jpg 2048w" style="border: 0px; box-shadow: rgba(0, 0, 0, 0.15) 0px 0px 5px 0px; box-sizing: inherit; display: block; height: auto; margin-left: auto; margin-right: auto; max-width: 100%;" width="531" /></i></span></a><figcaption class="wp-caption-text" id="caption-attachment-63235" style="box-sizing: inherit; font-family: Lato, sans-serif; line-height: 24px; margin: 20px 0px 0px; padding: 0px 64.4167px; text-align: center;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>Hundred Hills just prior to harvest 2022</i></span></figcaption></figure><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>Apart from airflow and topography, what Duckett also badly wanted was the right soil. “This here was fallow grazing land for over 400 years – no one had used it for anything else,” he continued. “It was very, very poor calcareous soil on chalk. And 250 metres of soft chalk down to an aquifer, so it drains beautifully. Chalk holds those micro-droplets of water in its sub-structure, so in drought the vines get enough water out of the chalk sub-soils to stay healthy.”</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; box-sizing: inherit; font-weight: 700;"><span style="color: white; font-size: x-small;"><i>Champagne expertise</i></span></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>Having acquired Bank Farm in 2012, Duckett then called on the advice of some Champagne heavyweights ahead of the planting of 17 hectares of vines (all protected two miles of deer-proof fencing). The well-respected Epernay viticulturist, Frank Mazy, who consults for Taittinger’s Domaine Evremond estate in Kent, recommended two low-yielding high quality clones – 95 for Chardonnay and 115 for Pinot Noir. No Pinot Meunier was deemed necessary due to the site’s cool nights and consequent ability to retain acidity. Also part of the advisory team were Dr Michael Salgues, a former winemaker for Roederer in California, and Pierre-Marie Guillaume, a prominent Champagne winemaker and professor of oenology at Montpellier.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>While Duckett makes the wines – all of them sparkling with no intention to produce any still ones – he acknowledges that their quality is all down to the vineyard and his Italian viticulturist, Enrico.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>“He arrived in 2013 with a rucksack on back and has never left,” Duckett smiled. “Sometimes you just get lucky. I couldn’t be here without him I don’t think. We interviewed about 30 people… mainly French or Italian. When you’re starting up, you need people who lead by example, and Enrico was clearly a doer.”</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>Being an engineer, it is no surprise Duckett installed 300 sensors in the vineyards.</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>“These tell you all sorts of things – humidity, leaf wetness, soil wetness etc – but also a lot about nutrient availability. We don’t get eutypa here as we’re so young, and we’re very up on bio-security. We’re just not surrounded by other vineyards. We do employ organic practices although we’re not certified. Effectively we are organic. Downy mildew hit England last year, and this year powdery did. We didn’t get any at all. We have stunning old trees of over 100 years of age, and we’re surrounded by woodland on all sides.”</i></span><i style="color: white; font-size: small;">Duckett looks to produce about 50,000 bottles per year.</i></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>“We make vintage-only wines that are very terroir-driven,” he said. “Usually in a given year, there are about five or six different wines. Apart from our Zero Dosage label, which gets some partial, we don’t put the wines through malolactic fermentation as that would see the detail of our very clean grapes lost. Regular batonnage adds richness.”</i></span></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><span style="background-color: #990000; color: white; font-size: x-small;"><i>As for sales, which are going extremely well, over 95% of Hundred Hills’ labels are sold in the UK.</i></span><i style="color: white; font-size: small;">“W</i></p><p style="box-sizing: inherit; font-family: Georgia, serif; margin: 0px 0px 25px;"><br /></p></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qe4UVWOVJ0UIKg5q6aU5Cmqm_ln8RcqzKzOb4zg-MEfHLDsRyzBJvHNubTXFGGT9yiWo-AdxJZmla5yGCkFUkE8Swh8yFnNKlEbxg-0N5vXawkMLmlz7svXxxi22ts6Ahph3ZTZUe-h9saO41BWX44dSIFBhGkGg7Vvk7S9Cr9EmAIeSVpBEMcBTMpPf/s4032/IMG_6638.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0qe4UVWOVJ0UIKg5q6aU5Cmqm_ln8RcqzKzOb4zg-MEfHLDsRyzBJvHNubTXFGGT9yiWo-AdxJZmla5yGCkFUkE8Swh8yFnNKlEbxg-0N5vXawkMLmlz7svXxxi22ts6Ahph3ZTZUe-h9saO41BWX44dSIFBhGkGg7Vvk7S9Cr9EmAIeSVpBEMcBTMpPf/w320-h427/IMG_6638.jpg" width="320" /></a></div><br /><p><span style="font-size: large;">Champagne Saint Vincent Blanc de Blancs 2012, Legras</span></p><div>Moden stil med strøk av champignon og kjeller. Korken kommer tydelig fram etterhvert. Synd.</div><div>NR. Retur til VP Skøyen. </div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-79901522452194118332023-08-09T14:10:00.004-07:002023-08-09T14:10:51.433-07:00Pure Santorini<p> Vinmøte Are 4. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7MYyyUa4BldEkYQd__htUV_NKShOIW-PkAabi-wwuEKyFxcz2-7gvfwS0OmOaoeOHpd-2Cj5dYo4M9Xvakn5S1kVCqZIEHYP7lVB-ozkWfVG8PdhAIIv2VP9sduZ0v-QliAnQo0we0ihDQBJknyoQjG23m42N-xjPiVI8VRAcRKNPmaL7UL9W7nN8Lz9/s4032/IMG_5964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq7MYyyUa4BldEkYQd__htUV_NKShOIW-PkAabi-wwuEKyFxcz2-7gvfwS0OmOaoeOHpd-2Cj5dYo4M9Xvakn5S1kVCqZIEHYP7lVB-ozkWfVG8PdhAIIv2VP9sduZ0v-QliAnQo0we0ihDQBJknyoQjG23m42N-xjPiVI8VRAcRKNPmaL7UL9W7nN8Lz9/s320/IMG_5964.jpg" width="240" /></a></div><div><br /></div><span style="font-size: large;">Chardonnay 2017, Chateau Montelena</span><div>Gul, røstede fat, rik hvit burgundersk stil med moden aprikos. Men i en relativ kjølig vellykket stil som viser at US Chardonnay ønsker å fremstå i en annen, mer moderat stil enn tidligere. 91 poeng.</div><div><br /></div><div><br /></div><div><span style="background-color: #990000; font-family: "Josefin Sans", ui-sans-serif, system-ui, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji";"><span style="color: white;"><i>It was Montelena’s no-malolactic fermentation Chardonnay that put the estate on the world wine map when the 1973 vintage won the famous Paris Tasting of 1976, being preferred by a panel of French judges over five other California examples and four white Burgundies in a blind tasting. The judges were also convinced that the Chateau Montelena Chardonnay was a Burgundy. </i></span></span></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxTvyYNNmtUf9NbuabLZwbUd2waHdCj8KhwtWDNQl2bodUtoHevL0U4pMn6Xi-yKPqr52SbKFqgSu02d41am4xvBOygtKJDoxqoDr0pVCdCWSNQ4wB9pGO6LfRI8x1XK0sAzJjXnfpnlWjzWXW7BdnwCknPCCKhQPGZFexjjNeWo9d9etthVbquaMPVkP/s4032/IMG_5966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxTvyYNNmtUf9NbuabLZwbUd2waHdCj8KhwtWDNQl2bodUtoHevL0U4pMn6Xi-yKPqr52SbKFqgSu02d41am4xvBOygtKJDoxqoDr0pVCdCWSNQ4wB9pGO6LfRI8x1XK0sAzJjXnfpnlWjzWXW7BdnwCknPCCKhQPGZFexjjNeWo9d9etthVbquaMPVkP/s320/IMG_5966.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Crystallum Ferrum 2021, Finlayson SA</span></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Tutti frutti på nesa, jasminblomster, grov og kompakt. Litt søt og uelegant, mye trøkk med høy modning. Litt flabby og tviler på om denne blir noe bedre ved lagring. 87 poeng.</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWnAtb1bHElt8eHL_7JwLv0QsF2YoqYTe6YyIoAEY0MWKf4Q137PGiocgnQlW4J7swLLItF1TDduy0e2d-itMIJ15BzroNqxSu2rJYAPB_uCq4qPHaZAucqwzrXNYSCE_UV0zuKie5oTc7mNZxhMo9vOcCYLj7xckQOsXefSHNJsSl3UjjVCI6elmptBn/s4032/IMG_5962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEWnAtb1bHElt8eHL_7JwLv0QsF2YoqYTe6YyIoAEY0MWKf4Q137PGiocgnQlW4J7swLLItF1TDduy0e2d-itMIJ15BzroNqxSu2rJYAPB_uCq4qPHaZAucqwzrXNYSCE_UV0zuKie5oTc7mNZxhMo9vOcCYLj7xckQOsXefSHNJsSl3UjjVCI6elmptBn/s320/IMG_5962.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Pure Santorini 2017, Estate Argyros</span><div>Skifer, enorm mineralitet, rik og konsentrert med et tydelig blomsterspråk, Jon var på Gewûrz. Fet og alkoholrik med et veldig trøkk i finish. Men samtidig har den en kledelig saltaktighet. En veldig spennende vin basert på Assyrtiko druen. 93 poeng.</div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlD8C7d9fZBwH9yKjlinWXVVMmJdrO5vMSQk8mQ7L3lCvAFkpvClfOge_U_-G00Bw-XO6DFdAunBfNHP0s-XLtRfx4LnBYI8oO4udKd_UhLQ6HntQVcy8EJ8cD4GwjIzQ7nAxpBXxfa3MNhqo7b5tF-Y4M9jtEjKvSrP9UhpbiF9Go91RWF_1qo-meN_fa/s4032/IMG_5969.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlD8C7d9fZBwH9yKjlinWXVVMmJdrO5vMSQk8mQ7L3lCvAFkpvClfOge_U_-G00Bw-XO6DFdAunBfNHP0s-XLtRfx4LnBYI8oO4udKd_UhLQ6HntQVcy8EJ8cD4GwjIzQ7nAxpBXxfa3MNhqo7b5tF-Y4M9jtEjKvSrP9UhpbiF9Go91RWF_1qo-meN_fa/s320/IMG_5969.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Chardonnay by Farr Cote Vineyard 2018</span><div>Transparent, grønn og Coche aktig nese. Ren og rik i en vellykket hvit burgunderaktig stil. Kjølig og limey. Drar på seg litt søtlig fataroma i glasset med innspill av litchi og ananas. Men en behagelig overraskende stram Aussie Chardonnay. 92 poeng (2020 årgangen nå på VP kr. 719,-)</div><div><br /></div><p style="border: 0px; box-sizing: border-box; font-family: Montserrat, Arial, Helvetica, sans-serif; font-feature-settings: inherit; font-kerning: inherit; font-optical-sizing: inherit; font-size: 14px; font-stretch: inherit; font-variant-alternates: inherit; font-variant-east-asian: inherit; font-variant-numeric: inherit; font-variation-settings: inherit; letter-spacing: 0.3px; line-height: 1.7; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><i><span style="background-color: #990000; color: white;">Gary Farr is one of the most iconic winemakers in Victoria, or indeed, the country. He was responsible for taking Bannockburn in Geelong to the startling heights it reached as one of the benchmark producers of Burgundian varieties in the country. His own label, By Farr, is quite simply one of Australia's finest producers.</span></i><i style="letter-spacing: 0.3px;"><span style="background-color: #990000; color: white;">The Farr vineyards are based in the Moorabool Valley in Geelong, with a wide array of ancient soils resulting in small yields of incredibly intensely flavoured Pinot Noir, Chardonnay and Shiraz and Viognier. With Gary's son Nick now making the wines, as well as taking his own Farr Rising label to monumental heights, this is a project set to dominate Geelong wine for years to come.</span></i></p></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-50357045785551054672023-08-03T12:44:00.002-07:002023-08-03T12:48:50.485-07:00Champagne Tornay Millèsime 2008<p> Vinmøte Are 4. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1EU1qbINIeboHos4dJUpMPWa8i7kRcyS0rjpUlFpzDUo5eu7nDQpm5bG2wS9q4mgo-tMod9C7OBdkovq9FgHSj-z2aeH59FTKtXDmRMznMMs2ZJzgx_Bs5jcRbo6F4HdURUuuQw1dSnhLHUPmqIfRPaEpWNO7zljuR5-zD6g6-vohUPuml6eQjMZMmKP/s4032/IMG_5955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1EU1qbINIeboHos4dJUpMPWa8i7kRcyS0rjpUlFpzDUo5eu7nDQpm5bG2wS9q4mgo-tMod9C7OBdkovq9FgHSj-z2aeH59FTKtXDmRMznMMs2ZJzgx_Bs5jcRbo6F4HdURUuuQw1dSnhLHUPmqIfRPaEpWNO7zljuR5-zD6g6-vohUPuml6eQjMZMmKP/s320/IMG_5955.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXk3PE7dZalckXn9xg8YPOxCWFiLdNM6OL3YQ2HCCgFuYlWGe9J6HUk8OP4dU2f6SIX-72u1ZSPmFqObgFooj3pg6HcqvIAKntYWhuDECCIWkw8eaqj0sehoFPIkKSse_BUbUsyDYIUWfRP4ytilPj2utywce8xmfmlgeuPAU0C6iwjANFb5-v7wo9Ci3Q/s4032/IMG_5957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXk3PE7dZalckXn9xg8YPOxCWFiLdNM6OL3YQ2HCCgFuYlWGe9J6HUk8OP4dU2f6SIX-72u1ZSPmFqObgFooj3pg6HcqvIAKntYWhuDECCIWkw8eaqj0sehoFPIkKSse_BUbUsyDYIUWfRP4ytilPj2utywce8xmfmlgeuPAU0C6iwjANFb5-v7wo9Ci3Q/s320/IMG_5957.jpg" width="240" /></a></div><div><br /></div><span style="font-size: large;">Champagne Paul Launois Composition</span><div>Epler, 1g dosage, moden, endel reservevin fornemmes. Mangler snert og skarphet. Mye volum for 100% chardonnay og fra Mesnil. Gogget 8.7.22. 60% 2019 årgang. 88 poeng</div><div><br /></div><div><br /></div><div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J5P-4p0fYfwsSd0-j479sMmsqsessIJvrdUcgigeOm8k-YokdUKFGr17LF9OEcMVKElOOALxboGfEYkpNGAsYOAzJ54592h4QnKB--wNjKBIaIuf_1CnRHCbLv-FKoucmWoiws2xe87rSYyc6Zc03PaiuZKKoCOWtxBdSkVxAQf8wAUYLeGTpVSHZQF-/s4032/IMG_5958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_J5P-4p0fYfwsSd0-j479sMmsqsessIJvrdUcgigeOm8k-YokdUKFGr17LF9OEcMVKElOOALxboGfEYkpNGAsYOAzJ54592h4QnKB--wNjKBIaIuf_1CnRHCbLv-FKoucmWoiws2xe87rSYyc6Zc03PaiuZKKoCOWtxBdSkVxAQf8wAUYLeGTpVSHZQF-/s320/IMG_5958.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3aoMkMjY-wzG8Si_3EgTKDFK-9JXE3S8Utxxx4sSyqtYk5as3FHNKB8lwZJNlPMOi5gl_R7AfFTMor6GBYvXwljWAt7SSPbsg6bB2VDszioQoxoDwDV176n1zMMd9nG1muQhUwu1nv-UUPXwUJWolj-_188DK5OQXlw7HAYwJNeAanFe_CZtP2FeX6B6/s4032/IMG_5959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3aoMkMjY-wzG8Si_3EgTKDFK-9JXE3S8Utxxx4sSyqtYk5as3FHNKB8lwZJNlPMOi5gl_R7AfFTMor6GBYvXwljWAt7SSPbsg6bB2VDszioQoxoDwDV176n1zMMd9nG1muQhUwu1nv-UUPXwUJWolj-_188DK5OQXlw7HAYwJNeAanFe_CZtP2FeX6B6/s320/IMG_5959.jpg" width="240" /></a></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Champagne Noces de Craie 2018 Extra Brut, Marc Hebrart</span><div>Frisk med leken mousse. Lett bitter med god balanse. Yppig munnfølelse, flater litt ut i finish. 100% Pinot Noir. Gogget oktober 2022. Kr. 799,- på VP Aker Brygge. 90-91 poeng</div></div><div><br /></div><div><br /></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sgdI3CkAiLt1viHGfYmI7KLxKo_20rO83BuxeIabFf_rEZOo9EYbm6fHe-FRqKKN66dmfcDa7-UCFNLb6UxT2hGX1et6DlFy1_1ZJyAZMqAFRPdL336xz644xrTJHLLKs07Ypaa5d2bzCw5KcZYEbPYC1Ax2Y1YeEm4mxO467AdmsTV0xDI1VjN3Isnw/s4032/IMG_5960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2sgdI3CkAiLt1viHGfYmI7KLxKo_20rO83BuxeIabFf_rEZOo9EYbm6fHe-FRqKKN66dmfcDa7-UCFNLb6UxT2hGX1et6DlFy1_1ZJyAZMqAFRPdL336xz644xrTJHLLKs07Ypaa5d2bzCw5KcZYEbPYC1Ax2Y1YeEm4mxO467AdmsTV0xDI1VjN3Isnw/s320/IMG_5960.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Champagne Millèsime Grand Cru 2008, Bernard Tornay</span><div>Kremet stil med gule plommer. Moden stil med spritzy zest av 08 årgangen. God balanse og overraskende kompleks til kr. 619,-.Vinklubben kjøpte resten av partiet og nå tomt ! Takk Are !</div><div>50/50 Chardonnay/Pinot Noir. 92 poeng </div><div><br /></div><div>Jan Tore Skråmestø i NFW;</div><div><span style="font-family: arial; font-size: x-small;"><i><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x6prxxf xvq8zen xo1l8bm xzsf02u" style="background-color: #990000; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><span style="color: white;">V</span></span><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x6prxxf xvq8zen xo1l8bm xzsf02u" style="line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><span style="color: white;"><span style="background-color: #990000;">allée de la Marne, Champagne. </span><span style="background-color: #990000;">50/50 pinot noir/chardonnay og </span><span style="background-color: #990000;">brut</span><span style="background-color: #990000;"> (8 g/l dosage) i følgje produsentheimeside og etikett. Fermentering i ståltank. 8 år på botnfallet etter flasking.</span></span></span></i><span class="x193iq5w xeuugli x13faqbe x1vvkbs x1xmvt09 x6prxxf xvq8zen xo1l8bm xzsf02u" style="background-color: #990000; line-height: 1.3333; max-width: 100%; min-width: 0px; overflow-wrap: break-word; word-break: break-word;"><span style="color: white;"><i>Gule eple, tørka mango, mokka, hasselnøtt og hamburgerbrød. Litt limeskal og kanelstang med tid i glaset. Smålåten, men tydelege og behagelege duftar.</i></span></span><i style="background-color: #990000; color: white;">Friskt anslag, slank munnkjensle. Midtparti med mykje sitron og gule eple med eit lite bittert urtesting. Glir saumlaust over i ei lang avslutning med Granny Smith og lime. Tar rennefart mot ekvator gjennom flaska, og eple får etter kvart selskap av tropisk nektar.</i><i style="background-color: #990000; color: white;">Elegant og vellaga sjampanje som framleis kjennes veldig ung ut. Fungerte nokolunde greitt til rekerull med soyadipp – eg ser for meg at spekemat eller røykt fisk vil fungera betre. Neste flaske skal få ligge ei god stund til…</i></span></div><p><br /></p></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-91908740032960006112023-08-03T11:12:00.000-07:002023-08-03T11:12:04.858-07:00Barbaresco Riserva Asili 2005, Produttori del Barbaresco<p> Vinmøte Knut 23. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLhfasUTEHkH-piKo-jgMmr7Lhbbj8EsnS_pnd4c1e3z2j5q4hmteG0MGF8oFkpxodwPKl7kqPN_2OJNh7XfLSr2bOWuwA1LIdFkQHdQ1EN-JWY2LXYU7mmssb8_3_OBG9amFjUKD4kjtvWhiAWl-73hxBy2iHKcUksAHOtZl2pu_uQXGPielKyLFXmza/s2016/IMG_5674.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicLhfasUTEHkH-piKo-jgMmr7Lhbbj8EsnS_pnd4c1e3z2j5q4hmteG0MGF8oFkpxodwPKl7kqPN_2OJNh7XfLSr2bOWuwA1LIdFkQHdQ1EN-JWY2LXYU7mmssb8_3_OBG9amFjUKD4kjtvWhiAWl-73hxBy2iHKcUksAHOtZl2pu_uQXGPielKyLFXmza/s320/IMG_5674.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Clos des Papes 2000, Chateauneuf du Pape</span><div>Moden vin med overmodne plommer og rosin. Brett, sødmefull og bløt. Mangler struktur og sliten allerede. 2000 Beaucastel virker mer solid. 88 poeng</div><div><br /></div><div><br /></div><div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qRPj87vxOS70FdVnMeB8r_5DpogNygMn07j9jqd9EUCb3F6zDHKUiEXgpv6Tc5tk4YWc3cQBU8ZXNYJ_K5a6EXgEGEQif50AkYLALp5anEpIm19sJgVKEf9xFCPzpuQCkifmlJBTh3glOxl9WHjAiBwAb35IHaEjOMrTQBD4Pfo4EgQcwbdCAcyCpjfl/s4032/IMG_5677.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qRPj87vxOS70FdVnMeB8r_5DpogNygMn07j9jqd9EUCb3F6zDHKUiEXgpv6Tc5tk4YWc3cQBU8ZXNYJ_K5a6EXgEGEQif50AkYLALp5anEpIm19sJgVKEf9xFCPzpuQCkifmlJBTh3glOxl9WHjAiBwAb35IHaEjOMrTQBD4Pfo4EgQcwbdCAcyCpjfl/s320/IMG_5677.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">Barbaresco Riserva Asili 2005, Produttori del Barbaresco</span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Mørk og solid med superskarp og syrlig frukt. Fremdeles en del tanniner som må slipes ned og vinen kan fortsatt lagres. Klassisk nebbe. 93 poeng.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Knut serverte også denne i sitt vinmøte oktober 2019:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"> <span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;"><i>Barbaresco Asili Riserva 2005, Produttori del Barbaresco</i></span></div><i><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;">Ungdommelig vin med litt varm kandisert nese, roseblader og vinen har fremdeles et frekk kant av purpur farge. Jeg var i Nord-Italia på Teroldego e.l. Vital, noe leskende jordbær, pene tanniner og en fabelaktig vin ! Barbaresco fra Bruno ? Røverkjøp dengang til kr. 360,- . 94 poeng</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;" /><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;">Dn i 2010:</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px; text-align: start;"><span style="background-color: #990000; color: white;"><span style="font-family: "guardian egyptian", georgia, sans-serif; font-weight: bolder;">45897 Asili Barbaresco Riserva 2005. </span><span style="font-family: "guardian egyptian", georgia, sans-serif;">Produttori del Barbaresco</span><br style="font-family: "Guardian Egyptian", Georgia, sans-serif;" /><span style="font-family: "guardian egyptian", georgia, sans-serif;">Piemonte, Italia. </span><span style="font-family: "guardian egyptian", georgia, sans-serif;">Kroner 359,90 Bestilling. </span><span style="font-family: "guardian egyptian", georgia, sans-serif;">Better Wines. </span><span style="font-family: "guardian egyptian", georgia, sans-serif; font-weight: bolder;">95 poeng</span><br style="font-family: "Guardian Egyptian", Georgia, sans-serif; margin-bottom: 0px;" /></span></span></i><div style="text-align: left;"><i><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="background-color: #990000; color: white;"><span style="font-family: "guardian egyptian", georgia, sans-serif;">Dyp, mørk frukt med innslag av moreller og nesten noe som likner bjørnebær. Anis, krydder og røk. Nesten den ”fruktigste” av vinene. Et nydelig anslag, fin frukt, god syre. Lang ettersmak. Tørr. TM</span></span></span> </i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><i><br /></i></div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEithULlbwc17Lb1ZhDs5s2Z5bQC9om5cb2FzEx_uugGPsW0b5QZZNgLWXwebd2rEUURT2TeZfT3BjzVvrGdeDNdQUBvc2YtINv1GnpE-WeZ50K60EiYUZlaKGHPxILr1mufQQKT2YfzVPeTi-cL_K4MMWtiTqO4PO8xZOZkXkZ-v8buCnNR5jj93a_cqZES" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="480" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEithULlbwc17Lb1ZhDs5s2Z5bQC9om5cb2FzEx_uugGPsW0b5QZZNgLWXwebd2rEUURT2TeZfT3BjzVvrGdeDNdQUBvc2YtINv1GnpE-WeZ50K60EiYUZlaKGHPxILr1mufQQKT2YfzVPeTi-cL_K4MMWtiTqO4PO8xZOZkXkZ-v8buCnNR5jj93a_cqZES" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both;"><span style="font-size: x-large; text-align: left;">Chateau Montrose 2001, St. Estephe</span></div><div class="separator" style="clear: both;"><div style="text-align: left;">Rik vin for årgangen og godt fremoverlent allerede. Sigarboks, sedertre, klassisk og solid. Drikker godt nå, men kan fortsatt lagres. 91 poeng</div><div style="text-align: left;"><br /></div></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiVi3fCQZouobnPgVn4O0Hm3JlsjQxzF_GmiUXLptukGP8ZTVLue_VSSKAu9q2DHNiUOlmSzijyIBS7ZIU6Tgx8VoGJFzdwzQSwh-A68Qt14FtedY8_DDjPhIdQeQvkyRxxpt0kl5vx2xncMLS1p3A_NgMzw3jW1_5ueQZCqoB7zozv_wYxq3uIgFVhVJXU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="506" data-original-width="767" height="211" src="https://blogger.googleusercontent.com/img/a/AVvXsEiVi3fCQZouobnPgVn4O0Hm3JlsjQxzF_GmiUXLptukGP8ZTVLue_VSSKAu9q2DHNiUOlmSzijyIBS7ZIU6Tgx8VoGJFzdwzQSwh-A68Qt14FtedY8_DDjPhIdQeQvkyRxxpt0kl5vx2xncMLS1p3A_NgMzw3jW1_5ueQZCqoB7zozv_wYxq3uIgFVhVJXU" width="320" /></a></div><br /><br /><div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">Chambolle Musigny Les Charmes 2005, Patrice Rion</span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Solid burgunder som jo er typisk for årgangen. Ikke nødvendigvis typisk rød burgund, flere var i Rhone pga. en ganske heftig maskulin stil. Kjølig og clean, ikke noe tull. Standhaftig, god balanse og bør fortsatt lagres. 92 poeng</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div></div></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaODLTWJc_-tP6pySsZg3ZoXrz46Pjks7xDaJz6HKuzYiQK8OkvSIcRl5kO01VrxiRk-9KHZ_wGWADwcEDJPSsN6J7MzTxNAleTZmQvUV8W7nZ-Izph1wqHXA1CFsjEqyGZ6YJq9tXzHAiYGgJ3fTJHsvMwt8JBBGeQ_mrTBgjvt52QH9lJj2tG738EaJM/s4032/IMG_5678.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaODLTWJc_-tP6pySsZg3ZoXrz46Pjks7xDaJz6HKuzYiQK8OkvSIcRl5kO01VrxiRk-9KHZ_wGWADwcEDJPSsN6J7MzTxNAleTZmQvUV8W7nZ-Izph1wqHXA1CFsjEqyGZ6YJq9tXzHAiYGgJ3fTJHsvMwt8JBBGeQ_mrTBgjvt52QH9lJj2tG738EaJM/s320/IMG_5678.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large; text-align: left;">Faustino I Gran Reserva 2001, Rioja</span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Har utviklet seg mye siden sist ? Typisk spansk med vaniljetoner, Litt trå, sliten og vanskelig Men kanskje bare en dårlig flaske ? 88 poeng</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Fra vinmøte hos Are februar 2014:</div><div style="text-align: left;"><br /></div><div style="text-align: left;"><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><i>Tett og rik vin med endel fat, intens og varm stil. Mye trøkk, Brunello ? Bolgheri ? Etterhvert mere sigar, bordeaux, Cabernet. Kjøligere i frukten. Vinen strammer seg pent inn, bra syre og relativ slank. Endel vanilje, men en veldig vellykket og disiplinert Faustino. Et kjempekjøp til kr. 210,-. 91 poeng.</i></span></div></div></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-74682887997095717262023-08-02T12:58:00.002-07:002023-08-02T13:01:11.228-07:00Brunello di Montalcino 2010<p> Vinmøte Knut 23. mars 2023</p><p>Galloni:</p><p><span face=""Josefin Sans", ui-sans-serif, system-ui, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: #990000;"><span style="color: white;"><i>The 2010 Brunellos are mid-weight, translucent wines with tons of Sangiovese character, expressive aromatics and silky tannins. As such, they will hold considerable appeal for readers who enjoy Nebbiolo and Pinot Noir. I noted a very evident return to a more traditional style of vinification and aging, which only serves to exalt the purity of Sangiovese as seen through the myriad facets of Montalcino. The 2010s are atypically open and quite delicious today. Readers expecting a huge, powerful vintage along the lines of 2006 will be surprised. Above all else, the 2010s speak to finesse. While there are a few wines that absolutely demand cellaring, the Riservas in particular, most of the 2010 Brunellos will drink well pretty much right out of the gate. The best wines also have the potential to develop beautifully for many years to come.</i></span></span></p><p><span face=""Josefin Sans", ui-sans-serif, system-ui, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="background-color: #990000;"><span style="color: white;"><i><br /></i></span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWoGVNzHVbs8nvfd4cLJ_GRUBX14RQweIAIym87PTqBLG9uhDczhHzqWPp5ABM4QJukjteNI6jwLo0p9DqbnSR0WrhfisGBq8ykvgy28HurMqQGQEWvEZdU5CgX8S2LWNIXIGXch96ZO4VUSknURn3U6mCItLz2YrTfKVw5TWFzM_kqLu0_zNgogtZcl-/s2016/IMG_5673.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWoGVNzHVbs8nvfd4cLJ_GRUBX14RQweIAIym87PTqBLG9uhDczhHzqWPp5ABM4QJukjteNI6jwLo0p9DqbnSR0WrhfisGBq8ykvgy28HurMqQGQEWvEZdU5CgX8S2LWNIXIGXch96ZO4VUSknURn3U6mCItLz2YrTfKVw5TWFzM_kqLu0_zNgogtZcl-/s320/IMG_5673.jpg" width="240" /></a></div><div><br /></div><span style="font-size: large;">Brunello di Montalcino 2010, Casanova di Neri</span><div>Moden og overraskende utviklet med innslag av morkent treverk, papp og klor. Sliten, uharmonisk og ikke en optimal flaske. I Vinklubben har vi hatt flere dårlige flasker Brunello`er fra produsenten. NR</div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKRllkPoC65ttqs25dq0wqpDgp1QGmBiWwuRtmq4uZRaKSYjRVy1cwrXyfCQUTfki9QZ24FLjVHZm-ktx8M3a1mJRr7VPWb-fSXJInNFILFwEwd3f33CCXFn_m_EQwEt6jkyw3NSFb70hyiAAXNSjBiYFKeA5R0LMgG6xToEWZBNyLuyThZlQSxsJGNzv/s640/IMG_5661.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGKRllkPoC65ttqs25dq0wqpDgp1QGmBiWwuRtmq4uZRaKSYjRVy1cwrXyfCQUTfki9QZ24FLjVHZm-ktx8M3a1mJRr7VPWb-fSXJInNFILFwEwd3f33CCXFn_m_EQwEt6jkyw3NSFb70hyiAAXNSjBiYFKeA5R0LMgG6xToEWZBNyLuyThZlQSxsJGNzv/s320/IMG_5661.jpg" width="240" /></a></div><br /><div><span style="font-size: large;">Brunello di Montalcino 2010, Lisini</span><div>Grønn touch på nesa i en undermoden frisk stil. Whiff av eik, vi var innom Barbera, men havnet i Toskana. En deilig snill Brunello som drikker godt allerede. Galloni har gitt den 95+. 90-93 poeng</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFQxTu5IAP6zHpND5NyLMFdY45njGizVzxCHXPtuVXJ9OB3kKBxEmM0LaF9sK-tWPcYKGVp-JF3IGhU-jzxdKB_F82PMwYFYwJtqmVKEEu77edf18rJgWiIwp9LukKABn5zRJGwMjp4EH_jaGAGBN7j-vfG_yShGY3wVJ0QIDTOrXfWnd1SICr38kql9tl" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="400" data-original-width="400" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFQxTu5IAP6zHpND5NyLMFdY45njGizVzxCHXPtuVXJ9OB3kKBxEmM0LaF9sK-tWPcYKGVp-JF3IGhU-jzxdKB_F82PMwYFYwJtqmVKEEu77edf18rJgWiIwp9LukKABn5zRJGwMjp4EH_jaGAGBN7j-vfG_yShGY3wVJ0QIDTOrXfWnd1SICr38kql9tl" width="240" /></a></div><br /><span style="font-size: large;">Brunello di Montalcino 2010, Siro Pacenti </span><div>Fremdeles purpur og intens på farge. Mye smak, rik på nesa, krydder, mye alkohol og tørrer en del på finish. En vanskelig vin som var et nytt bekjentskap for Vinklubben. 85 poeng.</div><div> </div></div><div><br /></div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TDd0jS1ZbrC_C--7gkunZYuF1EnLfVbswjt57miZ1gJjf11C1tTQlsAdO2TaYZLXIwQ7b-zrmdWp6-mZ35Ss1SaVWja6uOuiHJCe4NNPKLyTV4nL8vXTsLFUa-0QGcFGNCpsKf4EwMaWNLulaZ2tMC2o6cGvZkEk1DaG2ONA1lnX_5R1dV1Fu24wbEuw/s2016/IMG_5659.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9TDd0jS1ZbrC_C--7gkunZYuF1EnLfVbswjt57miZ1gJjf11C1tTQlsAdO2TaYZLXIwQ7b-zrmdWp6-mZ35Ss1SaVWja6uOuiHJCe4NNPKLyTV4nL8vXTsLFUa-0QGcFGNCpsKf4EwMaWNLulaZ2tMC2o6cGvZkEk1DaG2ONA1lnX_5R1dV1Fu24wbEuw/s320/IMG_5659.jpg" width="240" /></a></div><br /><span style="font-size: large;">Rosso Toscana IGT 2013, Riecine</span><div>Fragrant rødbærsfrukt. Sømløs og elegant. Pinotaktig og viser godt den lette og fine årgangen 2013 i Toskana. 91 poeng.</div><p><br /></p></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-11020374003660543592023-08-02T11:20:00.006-07:002023-08-02T11:26:55.085-07:00Rå Roulot<p> Vinmøte Knut 23. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBss6_2p5WZE-qKqCwEIHMW5y8YPR0iE9roB7n-o2VqLlvCctqrnzD533v4Ttcy8KuGE1_xzVQB__LNnxTnshn1vwJEnYaMZU2dZJwSAkeWd4MzPOSp_aIMcNHsQATgO7ubyZdxBcVX34TJhmfD2SpzccIUlAFybr1gWcT01YH9mhOnPpCl4LLMsuCDG88/s2016/IMG_5656.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBss6_2p5WZE-qKqCwEIHMW5y8YPR0iE9roB7n-o2VqLlvCctqrnzD533v4Ttcy8KuGE1_xzVQB__LNnxTnshn1vwJEnYaMZU2dZJwSAkeWd4MzPOSp_aIMcNHsQATgO7ubyZdxBcVX34TJhmfD2SpzccIUlAFybr1gWcT01YH9mhOnPpCl4LLMsuCDG88/s320/IMG_5656.jpg" width="240" /></a></div><div><br /></div><span style="font-size: large;">Beaune 1cru Clos des Mouches 2016, Domaine Berthelemot</span><div>Moden og rik med litt chablisk gul steinaktig frukt. Kalkaktig, lett oksidativ og ikke en helt ren flaske. Snev av aprikos, epler og relativt klassisk. Litt uenighet om flaskekvalitet. Les Mouches betyr bier på gammelfransk, vinmarken ligger sydøstvendt, er varm og tiltrekker seg bier og blomster. Den ligger mellom Pommard og Beaune og består av ca. 50/50 Pinot Noir/Chardonnay. (Drouhin bl.a. produserer en god rød Clos des Mouches) Denne hvite nå kr. 875,- på VP (2020) 88-90 poeng</div><div><br /></div><div><br /><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RXysC6LfJFJovYFgawYKCK_f3G3HpFpBrnaV62pm6gCelykhPGRwlF1WpRqJPCNoIGTCDvqnNyu30XvtmzuQRIlh-Pxg81FjXKvj8sGYHIqBf4AJodTE4naB4Qlc6gSL5WuzcYJ6SLUrGvSKFALXc8HXiyDVm3LnGgzHI9dHVf1CUyhTTCNGGBSpE3wl/s2016/IMG_5657.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-RXysC6LfJFJovYFgawYKCK_f3G3HpFpBrnaV62pm6gCelykhPGRwlF1WpRqJPCNoIGTCDvqnNyu30XvtmzuQRIlh-Pxg81FjXKvj8sGYHIqBf4AJodTE4naB4Qlc6gSL5WuzcYJ6SLUrGvSKFALXc8HXiyDVm3LnGgzHI9dHVf1CUyhTTCNGGBSpE3wl/s320/IMG_5657.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Meursault Le Limozin 2016, Domaine Fabien Coche </span><div>Klassisk chardonnay med snev av vitaplex og grillet sitron. Også her gul frukt, men litt uforløst i stilen. Vinen har bra trøkk og trenger ytterligere lagring. Vinmarken ligger rett nedenfor Genevrières. 92 poeng</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BTJzLH6PrzpwsO80hcYlVPzaEucGpQ1ruLdgLlUH_OvZGP_Po3wQInluZD18KKxneluzcCAk6rR5ia0DmGiODBFh1mhZGf3Bibsq0frou6KL11hKdmnOQMwxS5YJxj21qUfROw26EPdBrIHF6MX0QP7P9-KCooPTGgCUxI5NPikRYIed4Qw5bGoiN_m0/s2016/IMG_5665.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BTJzLH6PrzpwsO80hcYlVPzaEucGpQ1ruLdgLlUH_OvZGP_Po3wQInluZD18KKxneluzcCAk6rR5ia0DmGiODBFh1mhZGf3Bibsq0frou6KL11hKdmnOQMwxS5YJxj21qUfROw26EPdBrIHF6MX0QP7P9-KCooPTGgCUxI5NPikRYIed4Qw5bGoiN_m0/s320/IMG_5665.jpg" width="240" /></a></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Chablis Premier Cru Montèe de Tonnerre 2010, William Fevre </span><div>Mais på nesa, endel eik som whiffer av. Kjølig, tørr og mineralsk. Grønn og steinaktig. Rik stil for en MdT. Roar naila produsent og vinmark ! 91-92 poeng</div><div><br /></div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1hUBoDgcUjCAtiUoMDGaOCRzM8IZ1uwlKvilicIbP472surjHkOBJdTnJ3QFoSOVQm8mu7NIbaAnGFzce5vkrNi_FD_1_PkQTveH-A2wtFMedNs0uWYF5mX0NuuccONuLAA8_h6vSDKF6u1r0g7YGfvQknUBkp9ERwW-vt-9q9B9oR36DLvVa0vjG4PoU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1344" data-original-width="900" height="306" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1hUBoDgcUjCAtiUoMDGaOCRzM8IZ1uwlKvilicIbP472surjHkOBJdTnJ3QFoSOVQm8mu7NIbaAnGFzce5vkrNi_FD_1_PkQTveH-A2wtFMedNs0uWYF5mX0NuuccONuLAA8_h6vSDKF6u1r0g7YGfvQknUBkp9ERwW-vt-9q9B9oR36DLvVa0vjG4PoU=w205-h306" width="205" /></a></div><br /><br /></div><div><span style="font-size: large;">Bourgogne Blanc 2010, Domaine Roulot </span><div>Fremdeles stram og thight som bare Roulot kan. Utrolig høy kvalitet for en Bourgogne Blanc. Frisk og i en kjølig og konsentrert stil. Kan fremdeles lagres. Kjøpt i sin tid på Røa polet til kr. 262,-. For et kjøp !! 93 poeng</div></div><div><br /></div><div>Galloni:</div><div><span face=""Josefin Sans", ui-sans-serif, system-ui, -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, "Helvetica Neue", Arial, "Noto Sans", sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol", "Noto Color Emoji"" style="font-size: 13.6px;"><span style="background-color: #990000; color: white;"><i>Jean-Marc Roulot commented that 2010 was easy in the vineyard but not so simple in the cellar, mostly because of very long malolactic fermentations that did not finish until the following August! The harvest started on September 17 and the wines came in with 12.8 -13.5 natural alcohols, which is at the higher end of the range for the domaine. Because of the lengthy malos, the 2010s were bottled a little later than normal. The 2010s are quite representative of the year in that they have considerable richness and at the same time high acidities. They are remarkably vivid, expressive to site and flat-out gorgeous. </i></span></span></div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUemG3mV_5C90vJ1Mi6aPvC4z5Wa1emR6ZNDqTeVMJAwuVlHSmQkDIEwrws0xGE6_k48JOztRi08aNF59qFjKSdlwg-Qg9foTCT3hM5g57upm982f15ElnVibNqvUtlBPi2-UXKIzl_ElglPVACd7vgov2tPHofiSo5TVtv3zyNb-rkx_-qlN6phIWmrVn/s2016/IMG_5667.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUemG3mV_5C90vJ1Mi6aPvC4z5Wa1emR6ZNDqTeVMJAwuVlHSmQkDIEwrws0xGE6_k48JOztRi08aNF59qFjKSdlwg-Qg9foTCT3hM5g57upm982f15ElnVibNqvUtlBPi2-UXKIzl_ElglPVACd7vgov2tPHofiSo5TVtv3zyNb-rkx_-qlN6phIWmrVn/s320/IMG_5667.jpg" width="240" /></a></div><br /><p><span style="font-size: large;">Chardonnay Hunting Hill 2016, Kumeu River </span></p><div>Transparent, blank , grønn og stor vin i munnen. Litt grov gul frukt med innslag av lime. Moderat syre og litt mye uttrekk/berme. Kan virke syrejustert. En veldig god Meursault kloning som lurer de fleste. 91-92 poeng</div></div></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-4608745717423447782023-05-26T12:01:00.010-07:002023-05-26T14:05:01.163-07:00Ikoniske Bruno viner<p> BYO Best Wines - Litteraturhuset 24. mai 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQGaIIgH_FjZoAelRQNPYdEk_gxJJ8hx6vByErTbfQzM4PZ6yicxDPAAlZG4p45QU67lBJaPH0uesZQSYTF1GUtsnIYKQe2xx7_CrA5Pdmpn0h5bzaHh_mAlMuCqVMynLq19Bf1t8eKr82lKFEyGQ-bzEh9LnFSwEAQvq0MhQnrHMUg-hpWax4K75FA/s4032/IMG_6089.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="421" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQGaIIgH_FjZoAelRQNPYdEk_gxJJ8hx6vByErTbfQzM4PZ6yicxDPAAlZG4p45QU67lBJaPH0uesZQSYTF1GUtsnIYKQe2xx7_CrA5Pdmpn0h5bzaHh_mAlMuCqVMynLq19Bf1t8eKr82lKFEyGQ-bzEh9LnFSwEAQvq0MhQnrHMUg-hpWax4K75FA/w316-h421/IMG_6089.jpg" width="316" /></a></div><div><br /></div><span style="font-size: large;"><div><span style="font-size: large;"><br /></span></div>Barolo Riserva Falletto Serralunga d`Alba 1996, Bruno Giacosa</span><br /><p>Fremdels god farge, tenderer mot rustrød kant. Snev av nype på nesa, mer utviklet enn 2004, men med mere muskuløs rue solide tanniner som nå har smeltet pent inn i frukten. Problemet med mange 96 nebbe er ofte de tøffe tanninene som overdøver frukten. Men denne er perfekt. Uendelig lang ettersmak, mørkere frukt enn 2004 med kaffe og lakris. Den beste 1996 nebbe jeg har smakt. En fullblods superklassisk vin. De lager ikke slik vin lenger. 97 poeng. </p><p><br /></p><p><span style="font-size: large;">Barolo Riserva Rocche Falletto Serralunga d`Alba 2004, B. Giacosa</span><br /></p><p>Kompakt farge fremdeles, byr seg mer fram enn 96 med mer åpen aromaprofil og moden frukt. Lysere toner, parfymert, lag på lag av blomster og blodappelsin om hverandre. Igjen solide tanniner som er smurt inn i solid frukt. En virkelig ung vin som har mange år igjen på langs. Den siste årgangen Bruno hadde med sin legendariske vinmaker Dante Scaglione (han sluttet i 2008, men kom tilbake) og Bruno mente selv at dette var en av de beste baroloer han har laget. 96 poeng. Vinous/Galloni har gitt denne 100p. Parker har gitt den 99 poeng.</p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-60717586515101650352023-04-30T12:45:00.003-07:002023-04-30T13:07:41.982-07:00Pol Roger 2002 & 2008<p> Vinmøte Knut 23. mars 2023</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhv87N0M9Q1dV1ZmpvQTtMEaOZRHkCINEHWuXw5VUj_HOC76-9HEed275BcnErSixPmAtfBw_RwaMf6TeKa5YgCjgufEmaiSS09bOdG_IwS_CDrGQuThHnmlTE9PFA0jMum20bNu3JX2hiFcbJxwIjse_0jRBX70DuR6uDXBrulALi2-M3MVVo_oBIIyg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="878" data-original-width="2560" height="193" src="https://blogger.googleusercontent.com/img/a/AVvXsEhv87N0M9Q1dV1ZmpvQTtMEaOZRHkCINEHWuXw5VUj_HOC76-9HEed275BcnErSixPmAtfBw_RwaMf6TeKa5YgCjgufEmaiSS09bOdG_IwS_CDrGQuThHnmlTE9PFA0jMum20bNu3JX2hiFcbJxwIjse_0jRBX70DuR6uDXBrulALi2-M3MVVo_oBIIyg=w562-h193" width="562" /></a></div><br /><span style="font-size: large;">Champagne M.Vesselle Cuvèe Reserve Grand Cru Extra Brut</span><p></p><p>Eldet stil med snev av champignon og kork på nesa. Vanligvis et veldig godt kjøp til kr. 320,- . NR</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUJvCNDXYBv74oa46J8QZ6GjZiBwxOX781uBAaQQrSBySanrbLqy9Pgz-u8Nd1IbDahtgVRbUHfyNWY7qL6GpuxZ03a17ZeCDVA-Y7Qj3BZw_k0spcn4kusUYnpl11zMdODir1zfVAoo7IEP7T1nqMHxZvvYqOj4FIVCjEv5p3hOBrmTwB_sZWrCZ_w/s2016/IMG_5655.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUJvCNDXYBv74oa46J8QZ6GjZiBwxOX781uBAaQQrSBySanrbLqy9Pgz-u8Nd1IbDahtgVRbUHfyNWY7qL6GpuxZ03a17ZeCDVA-Y7Qj3BZw_k0spcn4kusUYnpl11zMdODir1zfVAoo7IEP7T1nqMHxZvvYqOj4FIVCjEv5p3hOBrmTwB_sZWrCZ_w/w280-h373/IMG_5655.jpg" width="280" /></a></div><p><span style="font-size: large;">Champagne Drappier Quattuor Extra Brut</span></p><p>Strågul og gylden, frisk og ren i stilen, men mangler kompleksitet og tertiæraromaer. Innslag av sitrus og lynghonning. Noe kremet mager frukt. Virker som non-malo, men er usikker. Nice munnfølelse. Champagnen er basert på 4 druer; Chardonnay, Arbanne, Blanc Vrai & Petit Meslier. 90 poeng</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRn2MSkfx3dx3ZoZmMNv4F2oSgzFoeORYXSqgTNbCS2BTokNAfTasxVMWy5IwLA76sewoUzNz2XcC0RFmsvwVR-_-MX8Xly8GuXUubPEOePLVUTR7TPZrzcYKB8ER_nAk30zQ2d5iTyXKgAQLsHTyDQS9yCNvHYeYwfeoAQGGpktYfXDIoCfFqTlO7Gg/s2016/IMG_5669.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRn2MSkfx3dx3ZoZmMNv4F2oSgzFoeORYXSqgTNbCS2BTokNAfTasxVMWy5IwLA76sewoUzNz2XcC0RFmsvwVR-_-MX8Xly8GuXUubPEOePLVUTR7TPZrzcYKB8ER_nAk30zQ2d5iTyXKgAQLsHTyDQS9yCNvHYeYwfeoAQGGpktYfXDIoCfFqTlO7Gg/w275-h366/IMG_5669.jpg" width="275" /></a></div><br /><p><span style="font-size: large;">Champagne Pol Roger Brut 2002 </span></p><p>Transparent med gyldent snitt, rik Pol Roger stil på nesa, mangler endel frukt, lett bitter. Men champagnen er elegant, snev av eplekart og relativ enkel. Kanskje litt flabby i finish. 90 poeng</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiY3H-uthNZQAC_iGJ5qWVuUH1f0Dtw1cpgOgbyig869Qec7vz-SeJcB6H64fO4Qpv-4JkrvoUG0WNT4vGDDTC_q03beUNVIMbNMRewWVoazA97Mjfp7PNXryI79WNabRXOTKHdde6le3oxPnZ-wUF2HY8fkraINtyF1NkXW5KXTGAsSk0v25S1BbEg/s2016/IMG_5670.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiY3H-uthNZQAC_iGJ5qWVuUH1f0Dtw1cpgOgbyig869Qec7vz-SeJcB6H64fO4Qpv-4JkrvoUG0WNT4vGDDTC_q03beUNVIMbNMRewWVoazA97Mjfp7PNXryI79WNabRXOTKHdde6le3oxPnZ-wUF2HY8fkraINtyF1NkXW5KXTGAsSk0v25S1BbEg/w288-h384/IMG_5670.jpg" width="288" /></a></div><p><span style="font-size: large;">Champagne Pol Roger Blanc de Blancs 2002</span></p><p>Frisk i stilen, bitter, Granny Smith epler, appelsinmarmelade, toffee. Veldig bra snert. Stor kompleksitet og konsentrasjon. Dypere frukt enn 02 Brut. 93 poeng</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zzsl3Ruw0dMMCKzA1vaNzayT4hLIAly6kaIQLZZJjpm2V7auLnjq8l8vDauck6Q_XxXnx3RWE0TcjZyJm8SzISDjfhISy_i_SUN1TPmpkX4fhoATIX-yjnMC2S5R5VmFhdUj9XQgr15U_-kJ_jI4B1Qlm7mb_YWxooxXqY4998sCcdxidz8_d5cecQ/s2016/IMG_5672.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zzsl3Ruw0dMMCKzA1vaNzayT4hLIAly6kaIQLZZJjpm2V7auLnjq8l8vDauck6Q_XxXnx3RWE0TcjZyJm8SzISDjfhISy_i_SUN1TPmpkX4fhoATIX-yjnMC2S5R5VmFhdUj9XQgr15U_-kJ_jI4B1Qlm7mb_YWxooxXqY4998sCcdxidz8_d5cecQ/w292-h389/IMG_5672.jpg" width="292" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large; text-align: left;">Champagne Pol Roger Blanc de Blancs 2008</span></div><div class="separator" style="clear: both; text-align: center;"><p style="text-align: left;">Rik og kremet i stilen. Gule epler, endel dosage, men samtidig elegant som fintet oss bort fra Blanc de Blancs. Men det var det. Virker som årgangen 2008 har betydelig mer frukt og fruktsødme enn 2002. 91 poeng.</p></div><br /><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcw5s-FbKwizxTR26IWVmjLaIJn9AthkqlHWM2D35mhUkXvxTDIHsRdiaorvKqBCPX44OKDDrQmPycjU8utiCrQc51JTdB839laSnYCSactm-fOoFKDS9GEdkCesgdnq1F6CsQdiqH8wPHCC6flz_KUFy-rW-RQW9ChRbAjGI__qt23vOm827_HErcw/s2016/IMG_5671.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcw5s-FbKwizxTR26IWVmjLaIJn9AthkqlHWM2D35mhUkXvxTDIHsRdiaorvKqBCPX44OKDDrQmPycjU8utiCrQc51JTdB839laSnYCSactm-fOoFKDS9GEdkCesgdnq1F6CsQdiqH8wPHCC6flz_KUFy-rW-RQW9ChRbAjGI__qt23vOm827_HErcw/w293-h391/IMG_5671.jpg" width="293" /></a></div><p><span style="font-size: large;">Champagne Pol Roger Brut 2008</span></p><p>Kremet og rik Pol Roger stil med snev av gule modne plommer. Mangler endel kompleksitet som den nok vil få ved lagring. Legger på seg litt i glasset. Bør lagres. 91-92 poeng.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjKhlLVFOyn0p5pELKJ9urpGC2_MrtIr-pJopqMAYUowI3uSDuLsQXsqIoUVZBG46EK9iKA6JKayf2wrrsTxZ--Y0pdHaRMpxKRlgPJ_MS8arC3nNZw2X0xUctCoi_tio00ce0_VUf4oDPPV5k9tz9HIdBUfHPT-GGSPjK9q3k51yOpg-7D5cxIRSUsFQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1200" data-original-width="1600" height="309" src="https://blogger.googleusercontent.com/img/a/AVvXsEjKhlLVFOyn0p5pELKJ9urpGC2_MrtIr-pJopqMAYUowI3uSDuLsQXsqIoUVZBG46EK9iKA6JKayf2wrrsTxZ--Y0pdHaRMpxKRlgPJ_MS8arC3nNZw2X0xUctCoi_tio00ce0_VUf4oDPPV5k9tz9HIdBUfHPT-GGSPjK9q3k51yOpg-7D5cxIRSUsFQ=w412-h309" width="412" /></a></div><div><br /></div><i>Lagbilde fra Vinklubbens besøk hos Pol Roger i oktober 2014</i><br /><br /><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-90471986753640994572023-04-13T10:19:00.001-07:002023-04-13T10:19:35.919-07:00Rød burgund 2005<p> Vinmøte Kim 29.9.22</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlQkHyuT74ZdXGWRXn-fCL4T8Cx87YlGP8njAH_EQtBWQXDdPNIvO99rfKplwXKasHt0atPTKrja6sejcSnQxAiX3pTqxlUPl7of2CDtAgcvRyLVgiqPCMLTzzBuCQMK4pBlFdTv9nw32LzeAxmxCTyhyjSK-UCafubBlgOIQ2-9CL2JLLzeD3cNDbg/s4032/IMG_3319.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLlQkHyuT74ZdXGWRXn-fCL4T8Cx87YlGP8njAH_EQtBWQXDdPNIvO99rfKplwXKasHt0atPTKrja6sejcSnQxAiX3pTqxlUPl7of2CDtAgcvRyLVgiqPCMLTzzBuCQMK4pBlFdTv9nw32LzeAxmxCTyhyjSK-UCafubBlgOIQ2-9CL2JLLzeD3cNDbg/w336-h448/IMG_3319.jpg" width="336" /></a></div><br /><p><span style="font-size: large;">Gevrey Chambertin Lavaux Saint Jacques 2005, Patrice Rion</span></p><p>Delikat solid rødsvart bærfrukt samtidig whiff av bringebær med innslag av jordlighet. Klassisk, pen & floral, krydret spicy, virker fremdeles ung. Kan fortsatt lagres, men drikker veldig godt nå. Helt ren frukt, en veldig solid og deilig Gevrey. Står ikke mye tilbake for nabovinmarken Clos St. Jacques. På karaffel i 4t. En overraskende god vin fra produsenten, som ikke er min favoritt. Men her hjelper nok årgangen og vinmarken til. 93 poeng.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYNkfbkpJ5wTU7RBTdy2ulc_pIk-SDAvzeegB7d9iqXPGNL6oJt22Gy0MxNTH9sy9tg60uCMmxkOehCsXwF6WqIJU406ieY-Ywd-1e056DHdiDPkbSTFEUdZIRHIS8pHuIyMSCV36mXYZKI2nLkCb6F3VV1wgaU6k6-U5YrkMjWZXM6O8B3HPabvKCBQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="420" data-original-width="650" height="295" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYNkfbkpJ5wTU7RBTdy2ulc_pIk-SDAvzeegB7d9iqXPGNL6oJt22Gy0MxNTH9sy9tg60uCMmxkOehCsXwF6WqIJU406ieY-Ywd-1e056DHdiDPkbSTFEUdZIRHIS8pHuIyMSCV36mXYZKI2nLkCb6F3VV1wgaU6k6-U5YrkMjWZXM6O8B3HPabvKCBQ=w456-h295" width="456" /></a></div><br /><p><i>Lavaux St. Jacques ligger ved siden av og syd for Clos St. Jacques.</i></p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-8311872463588864102023-04-13T10:11:00.006-07:002023-04-30T11:31:56.567-07:00Volnay Clos des Ducs 2002 & 2003<p> Vinmøte Øistein 2. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDhLDKEnpEOjtDfoLTk3adRs0JQh2SxYHtzDzjCR2sMeoW7r5Y_RXiPz7wHWnl3EBRbIZCh3k_xlsPNw5KOpjL6D-dVjeqVNlgmv_jFlDlUbcxv4TC1SNXbMiG5j_TgujddkgX-Ni0wAS9hvu4B2Hr4HSovB2Knt1S0cYBBnV87ozSFxcQddIzp1bTg/s4032/IMG_5442.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkDhLDKEnpEOjtDfoLTk3adRs0JQh2SxYHtzDzjCR2sMeoW7r5Y_RXiPz7wHWnl3EBRbIZCh3k_xlsPNw5KOpjL6D-dVjeqVNlgmv_jFlDlUbcxv4TC1SNXbMiG5j_TgujddkgX-Ni0wAS9hvu4B2Hr4HSovB2Knt1S0cYBBnV87ozSFxcQddIzp1bTg/w319-h425/IMG_5442.jpg" width="319" /></a></div><p><span style="font-size: large;">Savigny-Les-Beaune 1cru La Dominode 2005, Domaine Pavelot</span></p><p>Krydret fragrant, rik med endel eik. Grov tekstur og solid. Litt sødme fra eik kler vinen. Kan drikkes nå, men tåler fremdeles lagring. 91 poeng</p><p><br /></p><p><span style="font-size: large;">Savigny-Les-Beaune 1cru La Dominode 2010, Domaine Pavelot</span></p><p>Litt kokt frukt, fremstår litt vanskelig og ubalansert. Utvikler rød burgund 2010 seg negativt ? 89 poeng. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXT4VKq927lz2fODOdtNdywtbPGPJ_ZN7G-YW5bs3LQi0xyr2JIG4jYw6wwFqX_w2ZMdPLjQ3tdAaQHzi4t2DaL4Jj7iPUWVjqW6YwhQlFXOaI5OVfNC9qAVUk9kRTqgq7VwLhsbtEV6TXxySnYEI1xGOG5t1BhArXtJvrxGhd6mawdmJGQP43R8WJg/s4032/IMG_5438.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXT4VKq927lz2fODOdtNdywtbPGPJ_ZN7G-YW5bs3LQi0xyr2JIG4jYw6wwFqX_w2ZMdPLjQ3tdAaQHzi4t2DaL4Jj7iPUWVjqW6YwhQlFXOaI5OVfNC9qAVUk9kRTqgq7VwLhsbtEV6TXxySnYEI1xGOG5t1BhArXtJvrxGhd6mawdmJGQP43R8WJg/w314-h419/IMG_5438.jpg" width="314" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CzaLJBvHgcdYQ7DJ73unAssSkcJXRyY3Hw_JRn1y9QsfLs3ytcFqFDAtcqsNiCJ-0Dj_pSwJNmP1KW-gXQiJvivYw41ojNv172w7cgeBIe13uxD79ijNFTAWpJkEJYiWk8vToZUD1JZY72oYNL2tql12phhwvA6ApY5NUSArs3s3ZrwEmnNhMUR3fg/s4032/IMG_5440.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3CzaLJBvHgcdYQ7DJ73unAssSkcJXRyY3Hw_JRn1y9QsfLs3ytcFqFDAtcqsNiCJ-0Dj_pSwJNmP1KW-gXQiJvivYw41ojNv172w7cgeBIe13uxD79ijNFTAWpJkEJYiWk8vToZUD1JZY72oYNL2tql12phhwvA6ApY5NUSArs3s3ZrwEmnNhMUR3fg/w314-h418/IMG_5440.jpg" width="314" /></a></div><p><span style="font-size: large;">Volnay Clos des Ducs 2002, Domaine d`Angerville</span></p><p>Fragrant, endel utviklet men fremdeles en frisk og vital vin. 91-93 poeng</p><p><span class="H2ReviewNotes" style="display: block; font-family: Georgia, "Times New Roman", Times, serif; font-size: 1.25em; margin: 0.5em 0px 0.25em; padding: 0px;"><span style="background-color: #990000; color: white;">94 points Vinous</span></span></p><p style="font-family: Arial, Helvetica, sans-serif; font-size: 12.16px; line-height: 15.808px; margin: 0.15em 0px 0.35em;"><span style="background-color: #990000; color: white;"><img alt="Outer quote mark" src="https://www.klwines.com/images/OuterQuote.gif" style="border: 0px; vertical-align: middle;" /> Harvested 19th-24th September: A very distinctive nose of spice and cinnamon. The fruit is gorgeous, very round. This is a really harmonious well-balanced wine with a silky, supple mouth coating texture. Drinking beautifully now, I expect the 2002 will hold for years because of its balance. (JM) <img alt="Inner quote mark" src="https://www.klwines.com/images/InnerQuote.gif" style="border: 0px; vertical-align: middle;" /> (7/2016)</span></p><p><span class="H2ReviewNotes" style="display: block; font-family: Georgia, "Times New Roman", Times, serif; font-size: 1.25em; margin: 0.5em 0px 0.25em; padding: 0px;"><span style="background-color: #990000; color: white;">93 points Burghound</span></span></p><p style="font-family: Arial, Helvetica, sans-serif; font-size: 12.16px; line-height: 15.808px; margin: 0.15em 0px 0.35em;"><span style="background-color: #990000; color: white;"><img alt="Outer quote mark" src="https://www.klwines.com/images/OuterQuote.gif" style="border: 0px; vertical-align: middle;" /> Even after 15 years this remains almost as primary as when it was bottled as the color is still deep ruby and there are no secondary hints in evidence on the elegant and pure red berry fruit and stone-infused nose. The detailed, intense and strongly mineral-driven medium-bodied flavors possess a sophisticated mouth feel while coating the palate with dry extract. There is a noticeably firm acid spine on the moderately austere and gorgeously persistent finish. This is a distinctly understated vintage for Clos des Ducs that seems to be evolving at a glacially slow pace. <img alt="Inner quote mark" src="https://www.klwines.com/images/InnerQuote.gif" style="border: 0px; vertical-align: middle;" /> (4/2012)</span></p><p><span class="H2ReviewNotes" style="display: block; font-family: Georgia, "Times New Roman", Times, serif; font-size: 1.25em; margin: 0.5em 0px 0.25em; padding: 0px;"><span style="background-color: #990000; color: white;">93 points Wine Advocate</span></span></p><p style="font-family: Arial, Helvetica, sans-serif; font-size: 12.16px; line-height: 15.808px; margin: 0.15em 0px 0.35em;"><span style="background-color: #990000; color: white;"><img alt="Outer quote mark" src="https://www.klwines.com/images/OuterQuote.gif" style="border: 0px; vertical-align: middle;" /> The 2002 Volnay 1er Cru Clos des Ducs has meliorated since I last tasted it back in 2010. Here, it has a really quite entrancing bouquet, that transparency intact but the fruit enhanced with time: strawberry and red currant, almost a "flinty" mineralité underneath. The palate is very poised and has gained a little complexity, linear and regal. It has a crystalline finish, graceful and effervescent with touch of orange zest lingering on the aftertaste. Excellent. (NM) <img alt="Inner quote mark" src="https://www.klwines.com/images/InnerQuote.gif" style="border: 0px; vertical-align: middle;" /> (12/2014)</span></p><p><span class="H2ReviewNotes" style="display: block; font-family: Georgia, "Times New Roman", Times, serif; font-size: 1.25em; margin: 0.5em 0px 0.25em; padding: 0px;"><span style="background-color: #990000; color: white;">Jancis Robinson</span></span></p><p style="font-family: Arial, Helvetica, sans-serif; font-size: 12.16px; line-height: 15.808px; margin: 0.15em 0px 0.35em;"><span style="background-color: #990000; color: white;"><span style="border-color: initial; border-image: initial; border-style: initial;"><img alt="Outer quote mark" src="https://www.klwines.com/images/OuterQuote.gif" style="border: 0px; vertical-align: middle;" /></span> Light ruby with a pale rim. Lots of savoury development on the nose. Real lift. An edge of candy and then solid bite of tannins and bite on the end, but overall the impression is of sweetness here. Very charming indeed. Seems fairly open. Very Volnay. 17.5/20 points (JR) <span style="border-color: initial; border-image: initial; border-style: initial;"><img alt="Inner quote mark" src="https://www.klwines.com/images/InnerQuote.gif" style="border: 0px; vertical-align: middle;" /></span> (3/2012)</span></p><p><span style="font-size: large;"><br /></span></p><p><span style="font-size: large;">Volnay Clos des Ducs 2003, Domaine d`Angerville</span></p><p>Rik og søtere Nuits stil. Krydret frempå og syrlig frukt. Solid vin selv i en varm årgang. 91 poeng</p><p><br /></p><p><span style="font-size: large;">Domaine Chevalier Rouge 2001, Pessac Leognan</span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><p style="text-align: left;">Roar maste på en rød bordeaux og fikk en kjølig og moderat fruktig vin med en jordlig og tørr finish. Ingen stor vin. 88 poeng</p></div><br /><br /></div>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-55743824738703150512023-03-25T16:13:00.001-07:002023-04-13T09:40:25.335-07:00Hermitage La Chapelle 1980<p> Vinmøte Øistein 2. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3uR4586eBdROGjvenX0MzOzDG6jus9_DtBIw0o2tC-jYdXNSTFAJmmkq-IcsNWtLVagOK9yy-Pby4okiEnvoCXjweJlmURZf1n2fNBOTJjiTEUhPNZIxb_1vjlLHbndT9HlJwVlDRPyUn2jBcxq2qJENT_DNAM9oCqK6gNEOddZUapewNQLvR2opsQ/s4032/IMG_5437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3uR4586eBdROGjvenX0MzOzDG6jus9_DtBIw0o2tC-jYdXNSTFAJmmkq-IcsNWtLVagOK9yy-Pby4okiEnvoCXjweJlmURZf1n2fNBOTJjiTEUhPNZIxb_1vjlLHbndT9HlJwVlDRPyUn2jBcxq2qJENT_DNAM9oCqK6gNEOddZUapewNQLvR2opsQ/w326-h434/IMG_5437.jpg" width="326" /></a></div><br /><p><span style="font-size: large;">Tignanello 1998, Antinori</span></p><p>Krydder av kebab og harem på nesa. Frisk i munnen, god balanse med fin og solid struktur. Holder seg godt og kan fremdeles lagres. 91-92 poeng</p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hScNGpaGkDdDLbCZDzanNqoTXflcrw_t_6mNDjk7H8Dms6Ve6BcDRURTd9ztYw8Jpf95OJrJg7XmfW_CHs8eirGYuPHeDIv7xNCTG6-SziGZGpHvXe5aeYh-PrJ9YfNAW-A9IioFXZTxTWRpG_Wz-sUYw0x3etUMimB-HQlvS4gwvReCxnUlPiedjg/s4032/IMG_5436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="447" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hScNGpaGkDdDLbCZDzanNqoTXflcrw_t_6mNDjk7H8Dms6Ve6BcDRURTd9ztYw8Jpf95OJrJg7XmfW_CHs8eirGYuPHeDIv7xNCTG6-SziGZGpHvXe5aeYh-PrJ9YfNAW-A9IioFXZTxTWRpG_Wz-sUYw0x3etUMimB-HQlvS4gwvReCxnUlPiedjg/w335-h447/IMG_5436.jpg" width="335" /></a></div><p><span style="font-size: large;">Hermitage La Chapelle 1980, Jaboulet</span></p><p>Moderat moden nese med innslag av pepper og i en moden krydret stil. Ekstrem pen vin, fantastisk balanse i vinen. Dette er et eksemplarisk flaske før La Chapelle ble dårligere. 93 poeng </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLqnAXO4R45lYNxHK1KleIAPumA5AWJz_C84yNCyQTXUr1Lf-Mcv0uljTMk4E1Be5lIhdAYosP0THFvLc8k_LAgT3_7A343Bpt5wTyOtEI5XipuxI0Bq3yiMRBBVFWv39AcazR5tM57AmjNGiNHh0fR8BQQe0i7TYNGfvF9fiO7Z8NOnrl4xU3lZztg/s4032/IMG_5434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimLqnAXO4R45lYNxHK1KleIAPumA5AWJz_C84yNCyQTXUr1Lf-Mcv0uljTMk4E1Be5lIhdAYosP0THFvLc8k_LAgT3_7A343Bpt5wTyOtEI5XipuxI0Bq3yiMRBBVFWv39AcazR5tM57AmjNGiNHh0fR8BQQe0i7TYNGfvF9fiO7Z8NOnrl4xU3lZztg/w320-h426/IMG_5434.jpg" width="320" /></a></div><p><span style="font-size: large;">Barolo Cascina Francia 1988, Giacomo Conterno</span></p><p>Sliten farge, vandig kant og løs frukt. Våt papp, kjeller og snev av kork. Noen mente det var litt urettferdig men NR... </p><p><br /></p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-35661579647256797402023-03-25T12:27:00.001-07:002023-04-13T11:43:03.281-07:004 viner fra Rhone<p> Vinmøte Øistein 2. mars 2023</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bBIK2wiC0fMDxE3g2ad8aoHTQWWevEXwvaFoGqazTTqgOyYCtRyH0hsyjfdcmQO1-fHEvYNl5xUqw3n98fAs26rhZVk2R6N3RO7zFuiwanp7EINk_gCBtsLOfLpZ6llhO4BRNizEup_vX0fr3huiG78LpIz22RcSYm-GkWOC2dw1pB-jhKYsUJbDlw/s4032/IMG_5439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bBIK2wiC0fMDxE3g2ad8aoHTQWWevEXwvaFoGqazTTqgOyYCtRyH0hsyjfdcmQO1-fHEvYNl5xUqw3n98fAs26rhZVk2R6N3RO7zFuiwanp7EINk_gCBtsLOfLpZ6llhO4BRNizEup_vX0fr3huiG78LpIz22RcSYm-GkWOC2dw1pB-jhKYsUJbDlw/w321-h427/IMG_5439.jpg" width="321" /></a></div><br /><p><span style="font-size: large;">Le Pavillon Ermitage 2008, M. Chapoutier</span></p><p>Ruby, lys kant. En rik vin med snev av ripassosødme. Varm stil, fremdeles solide tanniner med litt stilkete finish. Relativ elegant til å være en Hermitage. 89-91 poeng</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1GJeDZN1reD7c6seRBWMtKmZhkvEcxbtoyWgzJL6Eu8bu4l2Y1xICev5rInY6ULbVOixVdr2a3EUcBgJoPuloaWsi6z1znfKuZ-a1YdjVNMwLI67U1NC_HGNFWc06-OS3VfNRjvqXWiS1_r6M8bmYJZImIo066FB1HUx5lgOGXgdzSwlhF18k4iNmw/s4032/IMG_5431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1GJeDZN1reD7c6seRBWMtKmZhkvEcxbtoyWgzJL6Eu8bu4l2Y1xICev5rInY6ULbVOixVdr2a3EUcBgJoPuloaWsi6z1znfKuZ-a1YdjVNMwLI67U1NC_HGNFWc06-OS3VfNRjvqXWiS1_r6M8bmYJZImIo066FB1HUx5lgOGXgdzSwlhF18k4iNmw/w324-h432/IMG_5431.jpg" width="324" /></a></div><br /><p><span style="font-size: large;">Crozes Hermitage La Guiraude 2006, Alain Graillot</span></p><p>Frisk grønt og urtete. Hul frukt som ofte med Crozes, men en veldig godt og balansert vin. Mer Hermitage enn Crozes. Tørre tanniner, bedrer seg i glasset. En strålende Crozes. 91-92 poeng</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhAvu8-rfb7GeX8Oyvwyw4KwLQXygincrsFUgbId4OLiTPkAk8tgflaXZPA69o2WDbublWqxcR_eb30WkuZIqi1wtFyk-RtEMUcQOFyj7eaWJkh77LyJcde0ymL3hXORKBKeVqWQUrSGAk5VwZPAMRCq1Y1L6Oxu4ua31gBHPHzN1JYAJOaKSTxAM-00Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="767" data-original-width="767" height="329" src="https://blogger.googleusercontent.com/img/a/AVvXsEhAvu8-rfb7GeX8Oyvwyw4KwLQXygincrsFUgbId4OLiTPkAk8tgflaXZPA69o2WDbublWqxcR_eb30WkuZIqi1wtFyk-RtEMUcQOFyj7eaWJkh77LyJcde0ymL3hXORKBKeVqWQUrSGAk5VwZPAMRCq1Y1L6Oxu4ua31gBHPHzN1JYAJOaKSTxAM-00Q=w329-h329" width="329" /></a></div><br /><p></p><p><span style="font-size: large;">Cote Rotie 1999, Jamet </span></p><p>Mørk intens syrahfrukt. Sursøt karakterfull vin fra nord Rhone. Vinen er fremdeles på et optimalt drikkepunkt. Må være en av de beste vinene laget fra Jamet. 96 poeng.</p><p>GF Juni 2018:</p><p><i><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: large;">Cote Rotie 1999, Jamet</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">En helt annen friskhet i munn og nese. Rå potet, rypeblod og en ivrig vin. Kan fremdeles ligge. 92 poeng</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Roar serverte også denne i vinmøte september 2018:</span><br style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;" /><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="background-color: #990000; color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif; font-size: medium;">Cote Rotie 1999, Jamet</span><br /><span style="background-color: #990000; color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif;">En deilig moden CR. Frisk, har mistet endel klassisk sursødme. God flaske. 92-94 poeng</span></span></i></p><p><i><span style="background-color: #912424; color: #fff5ef; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;"><span style="background-color: #990000; color: white; font-family: arial, tahoma, helvetica, freesans, sans-serif;"><br /></span></span></i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd9MteVw6aFFdN8E_jK1_5YhrR8jJBeY9QkjztYEvEMSGj2gKi7JidLDlbZHN4tAXz81TlKjzOIrTVOPks8bf5nwfWXJjaeFgJmca_ROz04L2Q5cQnC6BLKiRj91wppsLItV56Pzg83cbw0BTFhtxvQ2pcgCMHnjaEvcx2_r7HTkScbtC_3wNAVNn6g/s4032/IMG_5432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd9MteVw6aFFdN8E_jK1_5YhrR8jJBeY9QkjztYEvEMSGj2gKi7JidLDlbZHN4tAXz81TlKjzOIrTVOPks8bf5nwfWXJjaeFgJmca_ROz04L2Q5cQnC6BLKiRj91wppsLItV56Pzg83cbw0BTFhtxvQ2pcgCMHnjaEvcx2_r7HTkScbtC_3wNAVNn6g/w319-h425/IMG_5432.jpg" width="319" /></a></div><p><span style="font-size: large;">Saint Joseph Les Grisières 2012, Andre Perret </span></p><p>Lys med surt brent bål på nesa. Flere gjettet Pinot Noir. Mangler endel kompleksitet og relativt nøytral. Produsenten lager bedre hvit vin ! 88-90 poeng</p><p><br /></p><p><br /></p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-26418517405454599402023-03-22T12:46:00.006-07:002023-03-22T13:08:19.843-07:00Slitne hvite 2010<p><br /></p><p> Vinmøte Øistein 2. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN9CLRQvN3PALxvOrb2JYQNUa-ug6UI9t6PmYDyARkG_p_dVIcZ-F0fY2ihXjlS2hORk4hYcJhBMRR5r27vER2wEX3DAD0vX1_46CJ4EnkslH_nF2NVePja5HVOQINI3w27kb09oGRsIp0hU7oFgN_bro-PfHkwxoNvmCPmBkGBHUalklExOZKTHP-Q/s4032/IMG_5424.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLN9CLRQvN3PALxvOrb2JYQNUa-ug6UI9t6PmYDyARkG_p_dVIcZ-F0fY2ihXjlS2hORk4hYcJhBMRR5r27vER2wEX3DAD0vX1_46CJ4EnkslH_nF2NVePja5HVOQINI3w27kb09oGRsIp0hU7oFgN_bro-PfHkwxoNvmCPmBkGBHUalklExOZKTHP-Q/w298-h397/IMG_5424.jpg" width="298" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHsySGuzQkNdvI2LIVUCshpBpxZhnqeiKM-CDw2RTj8Z8K82T9GPR1oU6wZfuj4vlzO34pA7MiWufrkjsCG7eEbOBDzVQw-32_b3Rw4Afm9Y4TvZfytBgkiikJIr4fONY1Vy_8bXU6znhypTmG_mvKUdz3zu1Y8yhTRsvkl2pUQ3C2k9zdAyd6k75_g/s4032/IMG_5425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHsySGuzQkNdvI2LIVUCshpBpxZhnqeiKM-CDw2RTj8Z8K82T9GPR1oU6wZfuj4vlzO34pA7MiWufrkjsCG7eEbOBDzVQw-32_b3Rw4Afm9Y4TvZfytBgkiikJIr4fONY1Vy_8bXU6znhypTmG_mvKUdz3zu1Y8yhTRsvkl2pUQ3C2k9zdAyd6k75_g/w298-h397/IMG_5425.jpg" width="298" /></a></div><p><span style="font-size: large;">Savennières Clos du Papillon 2018, Domaine du Closel</span></p><p>Fruktig, candy i en fet og sødmefull stil. Varm og moden, ikke veldig typisk Chenin Blanc og flere var i Rhone/Condrieu. Rik og intens, endel alkohol og Are mente 14,5 på etiketten måtte være for lavt. Luftet i over 4t i karaffel, og den blir litt slankere i glasset. 2020 årgangen nå tilgjengelig på VP til kr. 500,-. 87-91 poeng</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXaZvtm9ajk4Ht_ciFKKMKh9DNZxgaACQD70Lv1BaIVlY-cTp6vPeARNkNpLBQAcK-xus0e-8hrsynC45nfN9yDMRQ6Nbu_o1zdcvaGZ1u8zg8FnhnmOQnEsYulFyx61nHCZMskVkPG63YMa-l8wCvRSMzdXlIV0vbTvD-dhRUxRWJN6Hiq4PylSrEGw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="250" data-original-width="251" height="311" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXaZvtm9ajk4Ht_ciFKKMKh9DNZxgaACQD70Lv1BaIVlY-cTp6vPeARNkNpLBQAcK-xus0e-8hrsynC45nfN9yDMRQ6Nbu_o1zdcvaGZ1u8zg8FnhnmOQnEsYulFyx61nHCZMskVkPG63YMa-l8wCvRSMzdXlIV0vbTvD-dhRUxRWJN6Hiq4PylSrEGw=w312-h311" width="312" /></a></div><br /><span style="font-size: x-large;">Puligny Montrachet Folatières 2010, Etienne Sauzet</span><p></p><p>Gylden, oksidativ, smør, Jura ? God utviklet nese med et brent preg med innslag av gasbind og voks. En produsent som virkelig sliter med premox. Selv om Jon var uenig...NR. </p><p>Vi hadde en strålende Les Folatières 2010 fra Leflaive i sist vinmøte hos Jon..</p><p><br /></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Mo_PQnZ5bXqk6HJdtVwx3_Ox-3tJv6ee9Pq4qhg2LYEvj6K2pDsGFjtg0VwARUMECvlxpEnlR8exawW_Kyb4k2kfbPWe28AYi1iWcdz_gc7wFDLqOrYT2fiAR0jXMvDkKXTTkTdHn0aMxWRCMNu_6JUqO6hhjmRvdopV4TVtlnxcHD6wRcDnCvY-xg/s4032/IMG_5422.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Mo_PQnZ5bXqk6HJdtVwx3_Ox-3tJv6ee9Pq4qhg2LYEvj6K2pDsGFjtg0VwARUMECvlxpEnlR8exawW_Kyb4k2kfbPWe28AYi1iWcdz_gc7wFDLqOrYT2fiAR0jXMvDkKXTTkTdHn0aMxWRCMNu_6JUqO6hhjmRvdopV4TVtlnxcHD6wRcDnCvY-xg/s320/IMG_5422.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2a9kubOrzgUw0liN7oGdPinNfKx6kworFy8S_ZXalJdnHr2J3_uVro70aoCZnRAYTSjpus-QGglE7E7c7GEDfiHk0-NCKict0xg902vag2YDgVvVvBJkYrTzrYXzJ0sggvgEjm0nI7VNKy4i1NWrY0yeM44HXlInHmxLiL7Okf4V-b_puJQXcm0e7A/s4032/IMG_5423.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2a9kubOrzgUw0liN7oGdPinNfKx6kworFy8S_ZXalJdnHr2J3_uVro70aoCZnRAYTSjpus-QGglE7E7c7GEDfiHk0-NCKict0xg902vag2YDgVvVvBJkYrTzrYXzJ0sggvgEjm0nI7VNKy4i1NWrY0yeM44HXlInHmxLiL7Okf4V-b_puJQXcm0e7A/s320/IMG_5423.jpg" width="240" /></a></div><p><span style="font-size: large;">Morgen Long Chardonnay 2020, Williamette Valley Oregon</span></p><p>Elegant, fruktig og syrlig med innslag av rabarbrajuice og hvite blomster. Laget i en kjølig vellykket stil med tydelig floralitet og nerve. En ny vin for Vinklubben (Hadde cuveèn Seven Springs 2020 i forrige uke og den var virkelig bra !) 89 poeng</p><p><i><span style="background-color: #990000; color: white;">Fra decantalo.com; </span></i></p><p><i style="font-family: "Source Sans Pro"; font-size: 16px;"><span style="background-color: #990000; color: white;"><span style="box-sizing: border-box;">Morgen Long</span> is the brainchild of <span style="box-sizing: border-box;">Seth Morgen</span>, a wine lover (a North Carolina native) who came to the<span style="box-sizing: border-box;"> Willamette Valley</span> with his parents at the age of 9. Here, in this magical place for growing grapes (Oregon’s leading growing region), his passion for wine was born. This interest led him to study at the International Sommelier Guild and to travel the world, discovering the secrets of the vine in the vineyard and the grapes in the winery. </span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;">In this area, <span style="box-sizing: border-box;">Chardonnay</span> grows beautifully. <span style="box-sizing: border-box;">Morgen Long Willamette Valley Chardonnay</span> is a blend of six vineyards: <span style="box-sizing: border-box;">The Eyre Vineyard</span>,<span style="box-sizing: border-box;"> Seven Springs</span>, <span style="box-sizing: border-box;">Durant Vineyard</span> (on basaltic volcanic soil), <span style="box-sizing: border-box;">Loubejac Vineyard</span>, <span style="box-sizing: border-box;">AlexEli Vineyard</span> (silty clay loam soils) and <span style="box-sizing: border-box;">Yamhill Vineyard</span> (sandy with marine sediments). In all of them, the vines face different directions, which will determine how ripe each bunch gets. The temperatures, which are not very high (an average of 16ºC during the growing season), have a great range and there is a good level of humidity (very similar to <span style="box-sizing: border-box;">Champagne</span> and <span style="box-sizing: border-box;">Burgundy</span>). Cultivation is completely sustainable and environmentally friendly, giving 1% of their income to helping eliminate CO₂ from the atmosphere.</span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;"><span style="box-sizing: border-box;">Morgen Long Willamette Valley Chardonnay</span> is harvested by hand. All batches of grapes are taken to the winery and are pressed and left to rest for 12 to 24 hours in cold storage. After this racking, where the wine is cleared of solids, <span style="box-sizing: border-box;">Morgen Long Willamette Valley Chardonnay</span> is racked to stainless steel tanks where alcoholic fermentation begins. Before this process begins, and to ensure that the yeasts work, <span style="box-sizing: border-box;">Seth Morgen</span> adds sugar to some batches (known as chaptalisation). After six weeks, <span style="box-sizing: border-box;">Morgen Long Willamette Valley Chardonnay</span> undergoes malolactic fermentation and spends a year in oak barrels (20% of which are new)</span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;"><br /></span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0nnscC2NM-W1J4kncTvyzgXqQDXl7vr8iYEhSJqMIAO6Z0Ib9SbsXT3DsupOY2_Vpz9l2yTjLqz0E_UYocvuQonP5a4O5X0p-Z5z8kw4dowjCmZPU9kTFvYZ0NyLG8zkbNW5_mmDjD2DENHKqPuL01_v_9adO_3LMOtOJ029DJEJ76EEWDA7roQsvw/s4032/IMG_5429.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP0nnscC2NM-W1J4kncTvyzgXqQDXl7vr8iYEhSJqMIAO6Z0Ib9SbsXT3DsupOY2_Vpz9l2yTjLqz0E_UYocvuQonP5a4O5X0p-Z5z8kw4dowjCmZPU9kTFvYZ0NyLG8zkbNW5_mmDjD2DENHKqPuL01_v_9adO_3LMOtOJ029DJEJ76EEWDA7roQsvw/w285-h379/IMG_5429.jpg" width="285" /></a></div><p></p><p><span style="font-size: large;">Chablis Grand Cru Les Preuses 2010, Domaine Billaud-Simon</span></p><p>Odde duft, lett oksidativ, gylden, mineralsk med en minimal antydning av Chablis. Utviklet stil, epleskrott, støv og snev av fruktintensitet og blomster. Igjen en dårlig flaske hvit 2010. 87 poeng</p><p><br /></p><p><span style="background-color: #990000; color: white;">Vinklubben hadde en bedre flaske av denne i "50-års dagen til Are" november 2021:</span></p><p><a name="_Hlk89196487" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: #990000; color: white; line-height: 19.9733px;"><i>Chablis Grand Cru Les Preuses 2010, Domaine Billaud-Simon </i></span></a></p><p><span style="background-color: #990000; color: white;"><i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Korrekt </i><i style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.2px;">Chablis i en ganske rik årgang. Transparent, mineralsk, stein og gul sand. Jordlig «dauvissask» med steinfrukter og aprikos. En veldig karakterfull og meget god Chablis. 93 poeng</i></span></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;"><br /></span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"><i><span style="background-color: #990000; color: white;"><br /></span></i></p><p style="box-sizing: border-box; font-family: "Source Sans Pro"; font-size: 16px; margin-bottom: 1rem; margin-top: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1obUD0bdKHHb2dg7mU0fCmiPHELsJ-2VFjTAKv7pi316n7GKKsk-Ndz6Bjt2MxRdam0RmdP7BaJ4tn_JBsg62sA8nnJPKRq0Qcq_eZfLtCB7ml4jKIyDM7P9JWY2wiwSZjUAJajUnVXQch46ltUoarUq-12d7vqJYO00bG1f7KHpL4Xqh0TbVZUViJA/s4032/IMG_5426.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1obUD0bdKHHb2dg7mU0fCmiPHELsJ-2VFjTAKv7pi316n7GKKsk-Ndz6Bjt2MxRdam0RmdP7BaJ4tn_JBsg62sA8nnJPKRq0Qcq_eZfLtCB7ml4jKIyDM7P9JWY2wiwSZjUAJajUnVXQch46ltUoarUq-12d7vqJYO00bG1f7KHpL4Xqh0TbVZUViJA/w302-h403/IMG_5426.jpg" width="302" /></a></div><br /><p></p><p><span style="font-size: large;">Sancerre Les Chailloux 2020, Claude Riffault </span></p><p>Grønn og ung i stilen med innslag av mango og tropisk frukt på nesa. Godt balansert med frisk syre fra nypresset sitron. Litt varm i stilen, jeg gjettet Grûner Veltliner, mens flere dro til Alsace. Og Are var helt sikker på at det var en Pinot Gris. Lite solbær og kattepiss her, den nye vinstilen i området ? Iht. Merete Bø "verdens beste Sancerre" ! 87-88 poeng</p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0tag:blogger.com,1999:blog-2312335139162415956.post-64359735572906223772023-03-05T07:35:00.010-08:002023-03-05T08:27:07.540-08:00Champagne Alfred Gratien Brut Memory 1998<p><br /></p><p>Vinmøte Øistein 2. mars 2023</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWfdp78FMj8jTMzxtOt6kppWYEilYHiij0O7eNktVQyf37fJFadwTZeO9KJOINytXAy51A4gkm2dAmexWKCVR7xQzgdx71S7MsvNOz5ExdjlhYBKTIV33-9OTCK9bXoMpQrJWUEvw_JsJK-AQ061b0ZC--x1MWbz_GwdKbYUae2TK_cw9DnMAq9n3kQ/s4032/IMG_5418.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWfdp78FMj8jTMzxtOt6kppWYEilYHiij0O7eNktVQyf37fJFadwTZeO9KJOINytXAy51A4gkm2dAmexWKCVR7xQzgdx71S7MsvNOz5ExdjlhYBKTIV33-9OTCK9bXoMpQrJWUEvw_JsJK-AQ061b0ZC--x1MWbz_GwdKbYUae2TK_cw9DnMAq9n3kQ/w326-h435/IMG_5418.jpg" width="326" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qydoRO1cG1qSVxK9fIeGpDJ1ug7Zc84NhpRGoLSyEEgz0QaBJbLT0cAtpC_rQovKZlNl68iqEyGRw0mOoOYlxrP8utGhkGZOepKotzo3pRMNfBai_a66yyFBFtBxZuonxso3cD2w_QAGCUM5sTSyf1VsvzKRHqV2wqxTVMEEYVME7yPptGwMTQeeBA/s4032/IMG_5419.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qydoRO1cG1qSVxK9fIeGpDJ1ug7Zc84NhpRGoLSyEEgz0QaBJbLT0cAtpC_rQovKZlNl68iqEyGRw0mOoOYlxrP8utGhkGZOepKotzo3pRMNfBai_a66yyFBFtBxZuonxso3cD2w_QAGCUM5sTSyf1VsvzKRHqV2wqxTVMEEYVME7yPptGwMTQeeBA/w326-h434/IMG_5419.jpg" width="326" /></a></div><br /><span style="font-size: large;">Champagne Drappier Brut Grande Sendrèe 2012</span><p></p><p>Fin ivrig mousse, gylden i glasset i en frisk og deilig imøtekommende stil. Noen var i tvil om dette var en champagne, da den manglet autolysekarakter. Endel utvikling allerede, god modning og relativ rik. Aldri vært imponert av produsenten, men dette var positivt. Et godt kjøp til kr. 710,-. 55% Pinot Noir / 45% Chardonnay. 91 poeng</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLRWeLse3Bur-JXaEp8JV8P_oBerId2Zr2aaUirT93riHfI0Sk_QJE9SQRkYXccz3kimzc_aHfZfbVaR9259KJ0CgsxFceXnHvmAwnDqEOwYPZ0h85UHz85pUF-7hHM7-9n6PUu7k8Wi4dgspMStODRZUZkXVyewjsqleoLgV7hWO540IGZHkwZFv2w/s4032/IMG_5420.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="407" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidLRWeLse3Bur-JXaEp8JV8P_oBerId2Zr2aaUirT93riHfI0Sk_QJE9SQRkYXccz3kimzc_aHfZfbVaR9259KJ0CgsxFceXnHvmAwnDqEOwYPZ0h85UHz85pUF-7hHM7-9n6PUu7k8Wi4dgspMStODRZUZkXVyewjsqleoLgV7hWO540IGZHkwZFv2w/w305-h407/IMG_5420.jpg" width="305" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcOaCsct6Uo7yQ3sEhXZ9ar1zbFcywDUmIGEtPLrTfBin6nynIbxP-j6kbysBT-SKli7_NFksbtLmIbF6pTUz8VDgtXNFOFXBV5PTVSZBxqVF9r7nzMpNRja3I9moXUhE9GV345ztmeDnoGNvK7Dn6HtDW9bJJ0qnPMwRvJY3TCQsET7RgqW8w1u_mA/s4032/IMG_5421.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcOaCsct6Uo7yQ3sEhXZ9ar1zbFcywDUmIGEtPLrTfBin6nynIbxP-j6kbysBT-SKli7_NFksbtLmIbF6pTUz8VDgtXNFOFXBV5PTVSZBxqVF9r7nzMpNRja3I9moXUhE9GV345ztmeDnoGNvK7Dn6HtDW9bJJ0qnPMwRvJY3TCQsET7RgqW8w1u_mA/w302-h404/IMG_5421.jpg" width="302" /></a></div><br /><span style="font-size: large;">Champagne Alfred Gratien Brut Memory 1998</span><p></p><p></p><p><span style="font-size: large;"></span></p><p>En mer klassisk stil med eldet gjær og autolyse. Oksidativ og i en tydelig utviklet stil fra en variabel årgang. Strammer seg godt opp i glasset, men for dyr til kr. 2 059,-. 60% Chardonnay, 20% Pinot Noir & 20% Meunier. 92 poeng</p><p><br /></p>Kim J. Aanerudhttp://www.blogger.com/profile/05949669697940804500noreply@blogger.com0