by Ray Johnson | Apr 22, 2008 | France, Sauternes, Sauvignon Blanc, Semillon
Chateau Gravas Sauternes 2004 This wine hasn’t been a show stopper but it isn’t bad. I mean this in the best way possible. Sauternes from the heavyweight producers has become prohibitively expensive for many. The Gravas offers a glimpse of what Sauternes...
by Ray Johnson | Apr 10, 2008 | Burgundy, France, Gevrey-Chambertin, Pinot Noir
Domaine Arlaud Bourgogne Roncevie 2006 Give it time to open and then the cherries and earthy character will show. Plenty of acidity and a touch of tannin. Sourced from the lieux-dit Roncevie in Gevrey. Mis a Morey Saint Denis 12.5% $19.99 at Bottle Barn. Domaine...
by Ray Johnson | Mar 15, 2008 | Burgundy, Chambolle-Musigny, France, Morey-Saint-Denis, Pinot Noir
Heading south from Gevrey-Chambertin, the tasters moved to the Grange Hall in the village of Gilly-Les-Citeaux. Here we met with Burgundian producers sampling their Morey and Chambolle from the 2006 vintage along with a few 2005s. Chambolle is known for supple wines...
by Ray Johnson | Mar 14, 2008 | France, Gevrey-Chambertin, Pinot Noir
Day 2 at Les Grands Jours provided an opportunity to assess the wines from the Cote-d’Or’s northern half. This is the territory famous for Pinot Noir. Gevrey-Chambertin has long been known for its muscular Pinot Noir. Such Pinot is a natural when...
by Ray Johnson | Mar 14, 2008 | Burgundy, Chablis, France
It was quite a rainy day in Chablis on Monday for the start of the 2008 Grand Jours. At the Petit Pontigny we tasted the latest offerings, as well as a few mature wines, from dozens of producers. Following are some of the highlights. Domaine Billaud-Simon For me this...
by Ray Johnson | Mar 6, 2008 | California, Champagne, France, Mendocino County, Russian River Valley, Sonoma County, Sparkling Dry
Brut and Natural are words that we use to describe the final dosage or sweetness level of sparkling wine. In France, Natural, Brut Nature or any of the various proprietary names communicating the same, ranges from 0 to 6 g/l. Brut, the next level of increasing...
