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Brrrrr Gun Deeee Shudder

Chambolle Musigny Vineyard

The Old BeeDee used to quote his Uncle Geezer whenever he (OBD) was feeling special about something: “quail on toast, nuthin’ like it!

Something similar takes place whenever a “real wine taster” gets around to the subject of Burgundy wines – nuthin’ like ’em. There are certainly other wines we like and favor: like Alto Piemonte and Rioja Rose’s. However, the feeling we get when contemplating Burgs is immediately nostalgic dredging up memories of bottles drained, trepidation for costs to come, forlorn about bottles missed becuz we were too wimpy to meet the price of a ticket to wine Caanan, and unsettling for the possibility that the highest peak in wine consumption – an experience that is always elusive – can never be reached.

We tried once more to scale that slope recently…as we will surely try again and again. Forget the “value.” No U20 wines here. More like U60. How bad do you want it??

The bottles were from the Chambolle Musigny region whose reputation proceeds itself. Musigny is a magic word uttered only in the process of incantation. Moo-zin-yee. Not so much spoken as inhaled. Say it soft and it’s almost like praying.

Two producers lesser known – Domaine Anne Gros and Domaine Patrick Hudelot; but then there are so many more producers in Burgundy who are “lesser known” than the handful that are “known.”

tBoW purchased the DPH bottle from local wine merchant Woodland Hills Wine Co which is our local go-to wine store with a particularly strong Burg selection. This was the last bottle. The $60 price was quite “reasonable” for Chambolle-Musigny. The Anne Gros had been purchased on release along with a few more 2009s. Runki-san, aka tBoW Jr “best palate of any 10 year old”, picked it to go with a humble meal of veggies, rice and swordfish. Wine snobs will tel you great wine really should be drunk on its own. Not really. Great wines go great with a simple meal.

Here are tasting notes from winemaker Anne Gros on her product: 2009 Chambolle Musigny la Combe d’Orveau: this is fine, quite floral bouquet with touches of rose petal and violets accompanying the dark cherry fruit. Good definition – develops a gourmand element with time. The palate has a taut entry, a little brusque even, very linear with chalky tannins towards the more masculine, structured finish.

Here is what tBoW and tBoW Jr. tasted: Powerful nose that is all ripe ripe cherries. Color is deep cherry red with some brick color showing age. It is time to drink this wine. Flavors are rich ripe cherry brandy. Is there such a thing as cherry brandy? Yes from Eastern Europe. If we say “brandy” we mean the alcohol can be detected in the nose. Not a bad thing. The alcohol is sub 14%. Everything in ripe rich fruity balance. If I was a French monk in the 15th century this wine would make me want to do some sinning! The flavor weakened and the brick color grew more pronounced as the wine faded over 40 minutes. Drink it now. This is great pinot noir. We always end up saying “you cannot get these flavors out of pinot noir anywhere else in the world.”

What about the DPH Chambolle (the one we purchased at WHWC)? This wine had plenty of head winds facing its tasting eval; 2 night golf outing with IGTY, lumpen palates, THC laden gummy candy innocently chewed on by an unbeknownst tBoW…not to mention the produce is unknown, unseen and had recently changed his label (at least since 2009). Nevertheless…C hambolle was true to pedigree.

2009 Domaine Patrick Hudelot Chambolle Musigny Beaux Brands: beety flavors (NOT beeFy), more towards the earthy side, weighty drink for Burgundy (the popular term is “legs”), rich dark red robe without any brick showing, held up to the relentless assault on the bottle. Very nice in the masculine style of Burgundy. No forest floor (pooh aromas). No mushrooms (under ripe). Only the delicious beet flavors like the vacuum sealed packs sold at Costco, try those!

Denouement: Burgundy not only makes the best Pinot Noir wines in the world, it really makes the only ones we enjoy drinking. Drink them without food. Drink them with food. Treat these wines like they treat us; with care, pleasure, and in good company that enjoys and knows something about wine.

Dig a little deeper next time you are in a fine wine store like Wine Exchange or Hi Time Wine Cellars in Coata Mesa or Woodland Hills Wine Company. Ask the floor guide to pick out something from Burgundy under $60. Go for it. Let us know.

Wine Buckets and Bucket Hats

Warning: this post is written by Beexlee [tBoW name] who gets paid $$ to cover fashion style. Clarity of vision, sharp phraseology and general wordsmithing may cause disorientation for some readers.

Bodega Tres Mujeres: Humility & Charm

When GQ came out with the article “25 Bucket Hats Built for Summer That You Can Buy Right Now” last year, I gasped. Why were they encouraging them? Young men, who already have a hard time understanding that flip flops are not shoes to be worn anywhere but the beach, are now being told that hats made originally for toddlers are FASHION. I had to put the magazine down and walk away.

But slowly (very slowly) I have come around to the idea of bucket hats. It started with an old picture of me in a denim one. It was, objectively, cute. But was it just because I was 6 years old? Or could it be…fashion? Then there was a whole thing during Men’s Fashion Week in Paris that made me rethink the trend. And then there was another situation in GQ I couldn’t ignore: Timothée Chalamet in a Burberry-print bucket hat. Could it be that I had been wrong? Here’s the thing about fashion: it’s all about experimenting. Whether it’s jean on jean, crop tops, flared pants, or turtlenecks, the best part of fashion is that you get to decide what looks good (and what makes you feel good).

After a weekend in Guadalupe Valley in Baja, Mexico, I came to realize that the same is true of wines. The winemakers of Baja are taking what we know about wine—what works, what tastes good, what people like and buy—and experimenting with these building blocks to create a new culture of Mexican wines. Camilo from Casa Magoni blends different grapes from all over the world (he’s originally from Italy). Mogor Bodan’s Natalia took knowledge from her family’s background in Switzerland, plus actual grapes from Europe, and grew them in Baja. Vena Cava vinter Phil gets many of his grapes from other growers and explores with natural wines and sparkling wines.

And thus, when my uncle emerged on our first day of vacation wearing a white bucket hat, instead of the shivers I used to feel when I saw one, I thought to myself, “Cool! He’s experimenting.”

[ed. tBoW sez Natalia’s quincey fig winw wine made from Swiss chasselet was lushooosh]

I can easily say that the glass of the Chasselet 2016 Natalia gave me was the best white wine I’ve ever tasted. To be fair, I don’t really like white wine, so it was a low bar, but still, I could tell. Bodega Mogor Bodan:This was GOOD. I may have been swayed by the cat on the label, but the floral crisp wine has convinced me that perhaps I should be more open-minded when it comes to trying new whites. The rose was also excellent, crisp and smelling of brown-sugar. I will be saving it to drink on a warm summer evening on my rooftop in San Francisco. Be sure to stop by Deckman’s, the restaurant next door, for delicious seafood and veggies made in an outdoor kitchen. I can officially check “eat lunch in a cave” off my list.

Bodega El Pinar de 3 Mujeres: Yvette was very knowledgeable about all of her wines, which we tasted in a small cave filled with ceramics and handmade jewelry (yes I bought a pair of earrings, which are always in style). Despite having a french name (she’s from a french-speaking region of Mexico), she knew more about wine making in Mexico than anyone I had talked to. She has lived in Baja for 37 years, and says she has seen winemakers come and go; because of the water shortage, because of the climate change, because of life.

Bodegas Vena Cava: Phil gave the most comprehensive explanation of how wine is made that I’ve ever heard. His winery, located on the same property as his hotel, Ville del Valle, was one of the most architecturally exciting building that I visited in Baja. Designed by architects Alejandro D’Acosta and Claudia Turrent, the structure is made out of old boats, and houses Phil’s reds, whites, and roses, plus his experimental sparkling wines and natural wines. Originally from England, Phil and his wife sold their house in Southern California to move to Guadalupe Valley and run their hotel. Phil’s wine making journey originally began as a few classes here and there at the local wine school, but quickly evolved to become part of his livelihood in Baja.

Bucket Hat in vivo

The wines that stood out were his natural orange wine and his rosé, and there was something extra special about tasting the wines in a building that brought the ideas of sustainability and creativity together in such a beautiful way.

Wear what you want. Drink what you want. Experimentation is key.

tBoW comments: “experimentation is key” says Beexlee. I would add a quote from a long gone pal “I’ll try anything twice. I might not like it the first time.” Well tBoW could not have captured the 3 day trip to Baja Wine Country any better [we have covered the ruta del vino before when there was 20 instead of 120 bodegas]. Aren’t you – the reader – impressed to know that a college education can lead to something so charming and entertaining?

Take a trip to the Tres Mujeres Bodega in Guadalupe Valley!

The Paul Lato Origin Story

The King of Santa Rita

This was going to a more ambitious tale of how amateur wine know-it-alls and cognoscenti – aka Dotore and tBoW – discovered Paul Lato at the 2004 Santa Barbara Wine Festival where he was tucked in a corner with just about the worst table possible at a premier tasting where tasters/buyers thronged like a Killer Whales pod on the hunt. Before looking – NSFWL!

There are dozens of links to reviews of Mr. Lato that fawn over his wines; even after he lost his focus on low alcohol and restrained fruit and went B-I-G in a very Santa Maria way. Here are a couple of links fyi with tBoW’s quickie evals.

“We’ve heard there is an epidemic outbreak on Clavius.”

2018 Santa Maria Sun “Ingratiating recycled history, writer’s creative tie-in how 911 (twin towers) influenced Paul’s reassessment, dated 2018 but obviously dates closer to 2005.” There goes my timeline.

2014 wakahawka wine reviews (online) “He’s a terrific cook, young life in Communist bloc countries, nice photo where his resemblance to Paul Giamatti in Sideways is evident; origin of Spanish word Duende which is difficult to translate but best pairs with “dream” and is what he named his early wines.”

2015 KCET coverage “Lato is anointed by Parker, Paul’s preferred vineyards,an upcoming dinner (long gone), Santa Barbara is home.” Thud.

“I’m sorry I am not at liberty to discuss that.”

FRESH POV FROM TBOW: The scene is the 2004 Santa Barbara Futures Wine Fest located in Santa Barbara’s magnificent El Paseo. Great place to get stoned. This is our third go-round where winemakers can only show if they agree to cut the market price by 20% for the “futures” sale. The Pinot Noir market is steaming in the Central Coast, especially Santa Rita Hills. All the Big Names are represented: Sea Smoke (6 deep at tiny pouring table), Clendenen, Tolmach plus Santa Rita wannnabes like Jaffurs, Babcock, Melville and many many more.

We are already tired of the high alcohol overbearing fruit style that plagues the region. Curse of Parkerism. We wander into the rear room where access to shrimp and mussels and cheese is only 1 or 2 slackers deep. At the eastern end of the buffet, next to the kitchen entry/exit, waiters and busboys moving in and out like a late night ride to Vegas – vroom, whoosh, scuze mee – is a single table where a balding guy with a slight paunch stands patiently. No crowd here. Did he sneak in? Was there one table left?

“All we know is it was buried here 4 million years ago.”

Paul pours his 2003 Duende Pinot Noir. Nice. Thirteen percent. Radical. Delicious. So not Santa Rita. Fruit is clear as a mountain spring filled with fairies. We head to the buyers table and grab half a case each. That’s the story. Next year Dotore and I had to get past Clendenen and Tolmach to snag a pour. WORD. Alcohol was already creeping up past 14%.

Last time tBoW purchased Lato Wine it was half a case out of Paul’s trunk in Calabasas; the 2006 Cinematique Syrah at $60. 15%. Thick and ornery as Trump’s White House staff. Undrinkable early on and over several years. Saved one to see if it would come around. We cracked it recently. Past a decade this wine is lovely. Clearly New World but not clearly Santa Rita. And it tasted pretty good. Color rich, flavors in balance. Just needed some time. Paul will always be cool. Even when faced with a bottle of Merlot.

the Trouble with Rioja Wines

tBoW goes on curmudgeonly jag! Two blogs in a row rip into popular international wines!! What’s next? Napa?

Lettie Teague is the wine writer for the Wall Street Journal. She covers a wide range of wines from pricey (Burgundies) to cheapos to odd regions and the ones wine snobs like to read about. I would link to her columns BUT without a subscription the columns are out of reach in 24 hours (or so).

Teague’s Jan 13 column covered Rioja wines: “Pour on the Oak: Rioja’s Reliably Aged Reds.” Immediately I recalled a Rioja tasted this New Year’s Eve party…2007 La Rioja Alta Gran Reserva 904. Had the big reviews from Suckling and Parker PLUS the big scores in the high 90s [Lettie’s WSJ image adjacent…nice, no?]

A couple of prelim caveats: In the first, the 100 point range for scoring wines is (how can I say this without scrinching faces) frivolous. Find me a wine below 85 points and I will tell you where to buy the 2014 Cune Crianza which is a great bargain at $12. When scores less than 85 are not assigned then the scale is actually 15 points. In the second, avoid reviewers who are paid to sell wines and assign the scores. Better to find a local wine shop with staff that actually drink the stuff. Let him or her get to know what you like and your preferred price point so they can tell you what to buy. One more point…what is the difference between a 96 and 97 point wine? Better yet what could possibly be the difference.

The New Years lineup was brave with many fine bottles lining the bar. Unfortunately, only one bottle was up to the task of pleasing palates. Different wines fell short for different reasons. The 2009 Sweeney Canyon Pinot Noir from Santa Barbara was well made. Our palates have changed since. We (and I am speaking for the smarty pants tasters) no longer favor Central Coast syrupy (to us) beety flavored wines. The two recent vintage Bourgognes were soft and fruity without much stuffing. The winner was opened and placed before the lumpen before the cogoscenti arrived so its remains lay dying in the glasses of the “social tasters” [man, tBoW a real S-N-O-B].

2007 La Rioja Alta Gran Reserva 904, $50: The Handle Man brought this with high hopes shared all round. Plenty fruit. Beautiful robe (taster talk for color, weight, luminosity). And big and tannic even after trying again and again for a couple of hours. TOO MUCH OAK. As Teague points out Gran Reserva signifies the wine spent FIVE YEARS in barrel. So this wine was bottled no sooner than 2012 and may have spent even longer in barrel [ed. upon reading about it turns out the wine was bottled after 4 years].

What to make of this? All were disappointed with how the wines we brought by the cognoscenti showed. After ten years we really expected the La Rioja Alta would be more accessible. What’s the deal? TOO MUCH OAK. tBoW favors natural wines made without oak. Or at least wines stored (“aged”) in neutral oak barrels which have been used more than five years and have lost all the oak flavors imparted by new barrels.

Let’s be clear. We hate oaked wines. We are not even sure why the “aged in new oak” style began or where it came from. Spain has institutionalized aging wines in oak to the extent of rewarding wines aged longest in oak with the “highest” rating of Gran Reserva which translates roughly to Grand Poobah of Wines. What is truly worth pondering is how a nation elected to value the use and abuse of oak in making (finishing) wine over factors that are more highly valued elsewhere; e.g., not using oak, steel fermentation, and using natural yeasts or even w-a-i-t-i-n-g for fermentation to spontaneously erupt.

Is there something to be said about the culture? tBoW speculates in his darkest mind that this system was spawned by the fascista values of Generalissimo Franco. Prove me wrong.

The CVNE 2014 Crianza – Crianza means aged no more than two years in barrel which is about 18 mos too long. This particular bottle is a go-to tBoW value perfect for Thanksgiving when the food multiplex is the most challenging to match. And at $14 – we have bought for $10 – it is probably the perfect one-size-fits-all wine for Turkey Day.

tBoW and fam visited La Guardia and Alta Rioja way back before he owned a digital camera. The hilltop village of LA Guardia was a highlight. The yougn ‘uns got a thrill when the “bulls” ran thru the streets. Does this happen every weekend? I was able to find a video of the running of the COWS which captures the thrill we all shared. The streets are narrow and the risks are meager. This ain’t no Pamplona. This was a disco. The only where gouging might take place would be lunch or diner with wine. Although that did not occur.

the Trouble with White Burgundy

Happy New Year from Mauna Loa Volcano

2017 was good for tBoW. We started posting again. Having fun with it. Found a new webmaster who likes wine. Look for change in utility but not in tone. Sticking to the same POV when it comes to wine. We see no separation from life when it comes to wine. Life brings plenty of  interests and conondra. Like the plural of conondrum. Dictionary says go “s” for plural but this does not seem correct. Which brings us to white Burgundy.

tBoW is loving red burgs but they are getting pricey. Good thing snappy observers such as Lettie Teague of the Wall Street Journal offer guidance to V-A-L-U-E wines “in the space.” Unfortunately, not even Ms. Teague can persuade tBoW to buy another bottle white Burgundy, value or not. Our (royal “we”) problem with the genre is we have lost our flavor for chardonnay. There are dozens – docenes – of white wines we would rather taste and swallow. Here are just a few worth your searching out.

Etna Bianco from Tenuta delle Terre Nere is made from “white grapes… a mumbo-jumbo of local varieties: Carricante, Catarratto, Grecanico, Inzolia and Minnella. So that’s what my Etna Bianco was: a field blend of all the above, with Carricante dominating the blend with roughly 65%.” We paid $21 for the 2016. Simply espectaculo. Sicilia wines are hot in the marketplace; deservedly so. Good news for small vintners not from California or Bordeaux. Look for it and buy some.

Arneis is the white wine from the Barolo region (southern) of Piemonte. Keep in mind the northern region (Milano) known as Altopiemonte produces our favorite red wines. Bottles of Arneis can vary in quality. Price point is around $20 and up. A tBoW favorite is Bruno Giacosa.

Spain makes excellent white wines. We are most familiar with Verdejo and Albarino. There are other white wines from Spain however these two can seem most reliable. Check out the big tasting profile!! Ochechonya!!Verdejo is dry, charming like Robert Morely might have been. Albarino is acidic, zesty and full of picque. Like Terry Thomas; sneaks up on you. It is the nature of Spanish culture that there always be an abundance of choices and ways to enjoy life. Here is a brief and engaging overview of Spain’s white wine varietals to be challenging, distinctive, even if to a fault. If you get the culture you will get the point. Here is a brief description of Spanish varietals. Of course it is not simple!

Gruner Veltliner is the go-to Austrian wine. Notice we do not say Austrian white wine becuz that would be like introducing a German red wine. German and Austrian wines are known for white varietals especially Riesling. Supposedly climate change has resulted in the production of decent red wines from the Boch regions. Where Riesling runs racy and sweet (simplified, I know) Veltliner is racy and sleek. When it’s on it is really on.

Why chardonnay no longer? As a varietal I find it kind of monotone with a narrow flavor profile. Make it fat and it becomes tropical (think Rombauer). Make it lean and without oak and it gets better but stays foxy. I did have an aged Leflaive Chevalle that was so aged it tasted like butterscotch in the glass. That was exotic and certainly delicious.

That reference to Robert Morley made tBoW think of Terry Thomas. I was able to find this lovely brief of the wit of Englishmen like Morley and Thomas. If oyu find yourself with a couple minutes to spare you really should give it a look.

Happy New Year all.