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Christmas Wine

Discussion in 'off topic' started by eternumviti, Dec 24, 2018.

  1. BTC3

    BTC3 pfm Member

    If you can find some [please let me know] and want some Italian voluptuousness, have a taste of some bricco dell’uccellone - think I spelled that correctly.
  2. wacko

    wacko pfm Member

    I think I have had it in Italy. It is pricey.
    I have had more of the Giacomo Conterno version. I do like Barbera and would like to keep it under-rated so lets keep this quiet. Good thing only 4/5 people read this thread !
  3. eternumviti

    eternumviti pfm Member

    I'm in a muddle. Ornellaia and it's baby, La Volte, are 'supertuscans' made with Bordeaux varieties and sometimes some Sangiovese, from Tuscany. Conterno is in Monforte d'Alba (Barolo) in Piemonte, where they grow Nebbiolo, Barbera and Dolcetto.

    Back on the Brunier dilemma, I tasted through the entire current catalogue yesterday in 2017, 2016 (VT) and some 2014 (Pallières) yesterday and put the 'dual personality' question to the member of the Brunier team present. She was impressed, and confirmed that Daniel and his brother are responsible for VT and Pallières, whilst Daniel's son looks after the winemaking for Le Pigeoulet, Megaphone, Piedlong and La Roquette (now only white, as what was Roquette red is now labelled as Piedlong). She admitted that the winemaking style of the new generation is deliberately looking for a brighter, less 'old-fashioned' (oxidative) style, to which end, and counterintuitively, they are using progressively less SO2. Le Pigeoulet 2017 (into which the fruit from the vineyard that is now labelled Megaphone used to go) was brilliant, the best it has ever been and better right now than Megaphone. When I remarked upon how well it was showing she came right back 'less sulphur'. This makes sense - Pigeoulet has hitherto had the mark of a bit too much sulphur, a certain hardness. All gone now, it was delicious.

    Another long day at the office...

    The beginning. Mr Marchbanks, being sharp-eyed, will recognise Francois Sorg (back to camera) and his son far right.


    ...and the end, looking left..


    ...and looking right.


    Not shown are the tables at each end of the hall!
  4. Marchbanks

    Marchbanks Golly, do I ever have a lot of soul!

    Only son, whose name I must admit I have forgotten. Well, it has been eight weeks since we met. I have never met Francois, presumably he is the balding chap.

    I knew there was something I had meant to do while here in France - track down some Pigeoulet. Bugger.

    Presumably you claim use of your dining room against tax? It has a similar air to that at Marchbanks Towers although I make do with a piano - better for the mood of a contemplative dinner, I feel - rather than the full organ.
  5. wacko

    wacko pfm Member

    Conterno was mentioned in relation to the Braida Bricco dell'Uccellone.
  6. eternumviti

    eternumviti pfm Member


    The venue is actually Merchant Taylor's Hall in the City.

    Sorry. Probably the after-effects of that bloody tasting.

    I have to say that when I walk into those big trade tastings now I have to go through a certain process of gritting of the teeth and bracing of the self for the ordeal ahead. I feel a sense of palpable relief at getting to halfway down table three (of the eight on offer on this occasion). Trying to hold the remains of the palate together by that stage is much harder than it used to be.
  7. wacko

    wacko pfm Member

    I don't think I would get halfway down table 1 before slowly sliding under it.
    Sue Pertwee-Tyr likes this.
  8. Marchbanks

    Marchbanks Golly, do I ever have a lot of soul!

    It’s a little like the Lille November wine fair but with steel beams replaced by wood panels, boisterous replaced by genteel and swallowing replaced by spitting. That’s a kind of alcoholic melting pot where red-faced French, Belgians and Brits bump into each other and apologize profusely.

    I’ve certainly been very wobbly at Lille once or twice. Including the time I thought it would be a lark to use the breathalyzer machine to watch the red alert flash wildly, but it told me I was just inside the limit. (I was on foot, since you ask.) I’ve made a few lasting winemaker acquaintances there though.
  9. wacko

    wacko pfm Member

    EV Is Pigeoulet 2017 significantly changed for the better from the 2016 ? Or did it start in 2015 or 2016 ?
  10. eternumviti

    eternumviti pfm Member

    I'll taste the 16 tomorrow and let you know. I feel that it has been improving noticeably year by year in the last 3 years, even though the Megaphone fruit is no longer in the blend. I can't remember when they hived Megaphone off. The latter comes from a specific parcel on the south side of the Dentelles de Montmirail at St.Hippolyte, about 2.5 hectares of Grenache (mostly) and Syrah if I remember, Pigeoulet is a blend of various Brunier parcels mainly in the Caromb commune below Ventoux and some other bits and bobs including a parcel on the west bank of the Rhone down towards Avignon and opposite Chateauneuf. I think it includes some Carignan and Cinsault with the Grenache and Syrah. I have an inkling that the Bruniers came from St.Hippolyte/Caromb, there was a grandfather named Hippolyte who set the whole thing up.
  11. Marchbanks

    Marchbanks Golly, do I ever have a lot of soul!

    Could you take a quick swig of the 2015 while you are at it, old chap? I’ve found it in Calais for 9.90€ and could pick some up tomorrow, car springs permitting. Toodle-pip.

    ...ooh, they have Whispering Angel in magnums! May be a change of plan!

    (only kidding...)
  12. eternumviti

    eternumviti pfm Member


    Thank Gawd.
  13. Spike

    Spike pfm Member


    I’m a lover of Amarone. My go to is Amarone Classico Costasera Masi. This is about £35 per bottle. Any recommendations?
  14. wacko

    wacko pfm Member

    Hesitate to answer because I am certainly no expert but the little I know about Amarone is that it is an expensive process, so very good Amarone has to be very expensive. It is also too heavy and sometimes too sweet for me. And lastly top Amarone takes years (at least 10) to mature. So £35 is a fairly expensive bottle but it is a fairly cheap Amarone !
    I would choose a top name Valpolicella. In the same way I would choose a top French name rather than a supposedly better appellation.
    But if you are a lover of Amarone you probably already know more about it than anyone on here. There are wine merchants that specialise in Italian wines.
  15. Simon Dawson

    Simon Dawson Angry, Ill & Ugly

    Picked pretty much everything over this weekend. Yields generally low but quality very good - look out for 2019 NZ reds, especially from the north island. This is our Cab Franc, that we have not taken a crop off before and probably has a couple of weeks to go, definitely more Bourgueil than Bordeaux.

  16. wacko

    wacko pfm Member

    ^^ you making wine in NZ ? What is the brand ?
  17. Marchbanks

    Marchbanks Golly, do I ever have a lot of soul!

  18. wacko

    wacko pfm Member

    An old friend of mine owns Tironui from Napier. Good luck with your wines too.
    Always had a pipe dream that a little vineyard looks idyllic but then two thoughts finally appeared: it looks like hard work. And secondly you probably have to drink pretty much only your own wine and I just couldn't do that.
  19. Simon Dawson

    Simon Dawson Angry, Ill & Ugly

    We just grow and sell grapes - not wine -except for a few small batches for personal consumption.
    We previously sold Pinot Noir to Matahiwi Estate and Sav and Pinot Gris to Gladstone but there has been a rash of ownership changes around here in the last year and this vintage the Sav and PG went to Foley Family Wines (Martinborough Vineyard) and the Pinot Noir to a new wine maker who is just starting her own winery (Alexia).

    It is hard work - far harder than most people imagine - but you do get to try a lot of other, mainly local, wines so no, you don't need to only drink your own.
  20. Marchbanks

    Marchbanks Golly, do I ever have a lot of soul!

    Cook produced a fine venison stew tonight (I believe it was a little bonus from when Prince Philip was driving round the estate last year.) I did my bit too, fetched a few of the remaining Pink Fir Apple from the pots in the shed.

    I decided to reduce the stock of 95 Beaucastel from four to three. I was/am very impressed (writing this whilst waiting for the cheese course to be presented.) No traces of brett (or at least what I understand by the term), not a huge amount of fruit but nice tannins and very long lasting. Still seriously powerful. Definitely better than my 98 Télégraphs.

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