Mesmerizing Grenache from Christophe Baron. He once told me that his job is to sell pleasure and this wine is no less than that. Distinctively floral, with red and black cherries, strawberries, blueberries, grapefruits, nori leaves, crushed rocks and cola on the nose, the mouthfeel is sensational. So dense and concentrated, yet so light on its feet with ripe and deliciously smooth tannins. This is champions league winemaking. Drink now until 2033. — 10 days ago
The 2016 Chateau Musar, the winery’s latest vintage on release, is much less forthcoming on the nose than the 2013 and ‘15 that I’ve tried recently, despite - or perhaps because of - the fact that the Hochars consider 2016 to be a successful and very ageworthy vintage.
The nose is quite dense and tightly wound, much like a left bank Bordeaux presents in its youth, not yet revealing its cards besides aromas of cedar, steeped plum, smoked beef and cinnamon. The palate, however, is open for business - powerful and saturated, striking that wonderful Musar balance between dark fruit and tangy acidity, expanding towards a puckering finish with good length.
The lasting impression here is of a very modern rendition of Musar, with great clarity and purity to the fruit, fine tannins, refreshing acidity on the palate and great drinkability now (though equal potential to age). My preference of late remains the 2013, but that’s now quite hard to buy - so I’d happily have a case of this instead.
94+ — 15 days ago
Lovely gamay Beaujolais, really turned great after an hour plus. Has that muddy consistency I love in a Beauj. Definitely needs an hour to open before handling food. Been awhile since I’ve had the Morgons but I think rivals them. Maybe the best KL import I’ve had? — 16 days ago
An excellent fresh Loire Cabernet Franc bought from the magnificent La Bouchonnerie in Annecy, France.
After opening at lunch this was excellent and more open with a dinner of girolles and ravioli, with ripe savoury blackcurrant (leaves included) some pepper and a lick of mouth-puckering tannin. Makes you go back for more. — 12 days ago