Why Australian riesling is different from the old world?

I think it's kind of funny that Jancis Robinson has compared the Bordeaux '09 to Napa. The good ol' days were all about the former: Comparing new products to established legends. Will the future bring us more comparisons of yardsticks to current trends? What will happen when the yardstick is being made to resemble more the wine that compares itself to legend? Will the alcohol and prices escalate? Everything flows to this same pond full of hot climate wine. The classic notion of narrowing circle: Australia's snow will never melt but Europe will warm.

                                                         Is it too hot in Finland?

César - Un cépage très rare

The other day I found out that pea and other dominating vegetal aromas and flavors in wine isn't really for me. This had a load when popped and poured. I went against the advice from the merchant and suffered. Luckily they passed away and disappeared the next day. 

The flavor profile was very different from pinot noir. More like fuller bodied northern syrah with black pepper. What reminded me of Bourgogne was it's lovely acid structure and cool fruit characteristics. This wine was 100% césar from Yonne département. According to the appellation rules, this ancient grape variety from Yonne (look for Irancy) could be called appellation d'origine contrôlée Irancy only if it had 10% or less césar and the rest pinot noir. While tasting the wine I could see why! Such a green wine only made in the better warmer years.

This cépage, also known as gros noir or romain according to this dedicated cépage site,  is very vulnerable to oidium and mildew so needs much caretaking and attendance. I'm honored to have privilege to be able to drink vielles cépages français! This wine was Domaine Sorrin-Coquard Cuvée Antique 2005. Antique price as well!

Incapability of Impartiality and Irancy

I'm opinionated to like what I buy. If I served a 20-year-old Pomerol from my own cellar, can I safely it's in ok condition. I'm confident that I'll be able to admit that the bottle served is cork tainted or that it wasn't the perfect example of the wine but the brettanomyces characteristics or problems caused by heat exposure are too much for me to admit when I'm having such a precious wine.

I believe that the senses are most open when you're tasting blind. If sense someone serves you something special, are you capable of saying your honest feelings without adding a little bit of make up.

Anyways, couple nights ago I had a blast! Opened a completely new stuff for me. A pinot noir from Bourgogne from 2007. Ok. I admit it sucks if that's my idea of new next level stuff... But this thing was a beauty. It had so much of the good things I like in my young pinot.

Shiny pretty color but maybe not filtered. The color doesn't matter in pinot noir. The crucial point concerns about fining and filtering your wine. When undone it can mean that brett dominates if something happened, like the season was rainy or old oak is used in vinification. But brett doesn't mean it's a fault, for example seek the famous Chateau Musar from Lebanon.

The aromas and flavors of flowers and cool red berries that are ripe and therefore lightly sweet. Which is balanced by the intense acidity that is zesty but thoroughly integrated with the fruit. Kind of like yin yang. Also some oak aromas that can be obtained from pièces vieux and some vegetal flavors from leaving some stems balanced with low tannin level of pure silk. Pure balance the whole wine.

Ok, I'm biased. I like coolness (read: not overripe) in my wine but this can still mean almost every northern pinot noir meant to drunk young (or old). So what was it that made this so special and new?

The striking minerality! Only from Kimmeridgian chalk! The chablisity!

"Red Chablis"

Irancy.

Irancy and the 2 other communes that make the AOC Irancy is Chablis' close Southwestern neighbor, distance less than 20km. Same kimmeridgian characteristics that give Chablis the famous minerality are found here.

The third red wine grape in Bourgogne can be used up to 10% in AOC Irancy pinot noir must be rest. This was pure pinot noir. AOC Irancy is relatively new area found at the 1999. Before the red wines could be Bourgogne Irancy labeled. For more information check this or McDuff's blog

Seems like the most the Irancy I know of is being made by famous Chablis vignerons like Vincent Dauvissat and Clotilde Davenne (17 years in Brocard now focusing to her own 8.5ha)

Next up: the third grape variety. 100% César. 

spring is natural this time of the year

Oh. Spring. The wine is...

Champagne.

Blanc de blancs.

No or low dosage with respect to the wines.