This is settling in nicely, the terroir is beginning to show through the winemaking and becoming more truthful to Cornas. Oak and extraction are integrating nicely. Granular tannin, firm mineral feel on the back end. Blackberry, olive, beef blood, fur, cast iron, leather, ash, forest floral, autumnal. — 3 months ago
Aged in cast iron, aged in French oak.
At via locusta in Philly — 2 years ago
2013 vintage. Medium ruby. Strawberry violet nose. A more subtle style, with red currant, black raspberry, a touch of coffee and sweet spice. Perfect with cast iron NY sirloin steak. 13% ABV. — 2 years ago
Eating with farmers market pork chops on the cast iron pan topped with chile oil, fried squash blossoms, triangle bean things, and crunchy lettuce salad. — 3 months ago
N: Black currants, plums, a bit shy.
We slo-oxed for 90 min.After 11/2 hours , much more generous. Black/Red fruits. Sappy.
P: lots of tar, nicotine, black cherry.
Really well integrated tannins w ample acidity. Perfect w a cast iron Ribeye.
Thanks @ Fassselections.com — a year ago
The last of my Chezeaux 2006s, the first vintage I bought from him on release. This took a little time to open up (an hour or more after opening, without decanting), but once it did, it was really nice. Good earth and fruit (darker cherry) on the palate. The nose was a little dull even after opening, but with a good swirl of the glass, it got going. Enjoyed at a Covid dinner at home with a friend: farmed duck breast (D’Artagnan) cooked by sous vide (garlic, shallots, rosemary and some sherry) and seared on a cast iron skillet, sautéed mushrooms, and haricot vert with toasted almond slivers. — 2 years ago
This was a real surprise. Pale gold in the glass, quince paste, tangerine, floral, a touch nutty, but with real acidic verve—not even remotely tired or flabby. Not quite on the level of Gonon Oliviers but really fantastic. Maybe I should rethink my biases re: rhone whites. Excellent with cast iron chicken with olives and artichokes — a year ago