Friday, November 16, 2012

Headcheese and hachis

Met up with my friend Noel after a long slog at the shop for some headcheese and hachis parmentier at the bar of Vin Rouge. We decanted both of these bottles and drank them over a couple of hours.

2006 Hubert Lignier Gevrey-Chambertin
Started out tight with only a hint of fruit and spice on the nose. With some time it became more expansive, the spice giving way to other earthy and woodsy notes while the fruit deepened in pitch and in weight. Nicely balanced with good tannic structure, this develops into a lovely mid-weight Gevrey with wood and soil tones. I think it will probably be even better in 2 or 3 years. This could be one of those sneaky villages wines that someone will pull out of their ass in 15 years that blows you away.

2010 Coudert Fleurie Clos de la Roilette Griffe du Marquis
Holy crap is this good. The texture is pure velvet and brings to mind the old cliché, iron fist in a velvet glove. Lots of fruit and flowers followed by minerals over the structure. Not aromatically complex yet, even after decanting, but really succulent on the palate. It makes me want to say, “very fine, indeed.” Part of me thinks this is the best Beaujolais ever made.


slaton said...

Drank the Griffe du Marquis last night and it was crazy good. I think it got a "fuck me" out of at least two drinkers who were present. I sequestered a few ounces for research purposes and it is even better today.

I read in Asimov's column that wine blogs are so 2010.

the vlm said...

Fuck me is right. The wine is incredible.

I wouldn't be blogging if it were still cool.