Christian Moreau AOC Chablis 2008
Only a basic Chablis, but beautifully so. Kimmeridgian cream, oyster shells and a flinty fragrance. Upfront and unadorned by oak, with a classically dry palate. Lovely drinking now. 17.3/91
Simmonet Fevre Les Clos Chablis 2005
Briny, oaky and chubby, but also dominated by oak. Lots of power, but developing fast. Would have been nicer without the oak. 16.4/88
Christian Moreau Les Clos 2008
Top wine, though not a top vintage. It’s still a beautifully formed, powerhouse of a wine with real layers of complexity. It’s just that slight shortness on the finish that sets this apart from the greats. Still wish I had some of this in my cellar. 18.1/93
Pegau Chateauneuf du Pape 2007
Only 14.5% alcohol which apparently makes it quite a lightweight for 07. Already quite meaty on the nose, the story here is the wonderful sinewy palate and gritty tannins. The only question mark is whether that smoky meatiness may eventually overwhelm the fruit. Love the structure and the warm beefiness, but I’d drink it sooner rather than later. 17.8/92
Andre Brunel Côtes du Rhône Cuvée Est-Ouest 2007
Bargain. $20 and worth every cent. Juicy ripe Grenache flavours are the secret here, with meaty overtones. Simple, ripe fruit and savoury deliciousness. Hardly a serious wine but a superb drink. 16.8/89
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4 Comments
Any "barnyard" funk in the 07 Pegau AG?
Totally. Horse stables, barnyard etc. Drink early rather than later as a result methinks.
Andrew…horse stable, barnyard…would you give 92 points to an Oz wine that exhibited these characters?
Cheers
Nice cheeky question Anonymous.
If it had a structure like that Pegau then the answer would be yes, maybe even a little higher as I'm a one eyed Aussie 🙂
Seriously though, if anyone doesn't like a bit of a meaty/funky/bretty stink then steer clear of Rhone reds. Personally I am far more tolerant of stinky wines than overripe and alcoholic ones, which ultimately reflects in my points.