||Aye, and some more sermons from the bloody pulpit:
The Gigondas was sadly over-the-hill by a large margin. When it was first
poured, it was a rather washed out/old color w/ a slight browning. When
I went back to try it again at the end of the evening, it was a very murky/brown
color; a remarkable change in color in a very short period. That is, browning
is a well-known oxidation effect in wine so this (highly reduced) wine
was oxidizing fast. Why is it then when we pour a young red & slosh
it around in a decanter to oxidize all the young tannins and make it softer,
allowing it to breathe, we never see any browning or precipitate form as
the polyphenolics are oxidized?? A semi-rethorical question; food for thought.
My first exposure to a Young's wine was a '94 Zin that was really foul,
very fecal/dirty diaper pail. Dreadful stuff. Although I've heard some
good reports on their wines, I was reluctant to revisit their wines. This
Syrah was very clean & had none of those problems at all. Not TerreRouge
quality, but pretty good, especially if you like Am.oak.
The Chapoutier '97's were all pleasant/attractive Rhones; more on the elegant/light
side. Not a particularly strong showing; not worth the prices.
The three '85 were particularly disappointing. In their youth, they were
pretty impressive Rhones. They all came from Argonaut up in Denver in a
torrid summer of '87. Hmmmmm??
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