Winemaker’s Tasting Notes: The wine is bright and lively with concentrated aromas. The predominant aromas are of dark cherry, blueberry and plums with classic raisin accent notes. The ne oak barrel aging brings in subtle aromas of vanilla, brown sugar, cinnamon and slight toast and smokiness. The mouth feel is solid, with medium body and very soft and elegant tannins that accentuate the wine’s long and juicy finish.
Along with the Miro, I tasted a couple of Pinot Noirs. There was one that was very silky and smooth. Depending on what I taste over the next few months, you might just see that Pinot in the November gold club. It was very yummy and I think it would go great with Thanksgiving dinner. The other pinot I tasted while I would classify it as good, it didn’t come across as steller. So I am passing on bringing it into the store. I also tasted a Chablis from the Chablis region of France. The Chablis (pronounced: [ʃa.bli]) region is the northernmost wine district of the Burgundy region in France. The grapevines around the town of Chablis are almost all Chardonnay, making a dry white wine renowned for the purity of its aroma and taste. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates, The wines often have a "flinty" note, sometimes described as "goût de pierre à fusil" ("tasting of gunflint"), and sometimes as "steely". In comparison with the white wines from the rest of Burgundy, Chablis has on average much less influence of oak. Most basic Chablis is completely unoaked, and vinified in stainless steel tanks.
This Chablis was well structured and well balanced. It was a very good example of what a white burgundy should taste like. The final wine I tasted with this particular distributor was a Rosso from Italy. It was excellent as well as very complex. I will definitely consider this wine for the future if it is available
The second distributor brought in some fun stuff as well. She had 3 whites and 2 reds. I started out with a Sauvignon Blanc from California. It was nice with bright fruit and not nearly as grassy as a New Zealand Sauvignon Blanc. I thought the wine was overpriced for what it delivered in taste. It was a good solid Sauv Blanc but not worth the money, so I passed on this wine. We moved on to a Beaujolais Blanc. This was the first time I tasted a Beaujolais Blanc. This wine is 100% Chardonnay but made from the Beaujolais region.
Beaujolais is a French Appellation d'Origine Contrôlée (AOC) wine generally made of the Gamay grape which has a thin skin and is low in tannins. Like most AOC wines they are not labeled varietally. Whites from the region, which make up only 1% of its production, are made mostly with Chardonnay grapes though Aligoté is also permitted until 2024 (on condition the vines were planted before 2004). Beaujolais tends to be a very light-bodied red wine, with relatively high amounts of acidity. In some vintages, Beaujolais produces more wine than the Burgundy wine regions of Chablis, Côte d'Or, Côte Chalonnaise and Mâconnais put together.
The wine takes its name from the historical Province of Beaujolais, a wine producing region. It is located north of Lyon, and covers parts of the north of the Rhône département of the Rhône-Alpes region and southern areas of the Saône-et-Loire département of Burgundy. While administratively considered part of the Burgundy wine region, the climate is closer to the Rhône and the wine is sufficiently individual in character to be considered separately from Burgundy and Rhône. The region is known internationally for its long tradition of winemaking, for the use of carbonic maceration, and more recently for the popular Beaujolais nouveau.
The final wine I tasted was a Trousseau Gris. Yup, I have never heard of it before either. But it was unique and an excellent wine. There only a couple of wineries that still grow this grape. I must say after tasting I don’t know why more wineries aren’t making this varietal, it is really unique. Intense aromas of wet rocks wet soil and pineapple. Zesty and lively, this is an intense wine that even red wine drinks will enjoy. If you are an oyster fan this wine will go great your oysters or anything salty. Days like today are what make my job fun.
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---The wine slayer