La Tablée Rhone Tasting NYC

 

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The inaugural La Tablée New York City Rhone wine event was held on January 30-February 2nd.

It was run by the same team that produced the high-end French wine events of La Paulée and La Fête du Champagne. The series of events consisted of wine dinners, seminars and a tasting. I attended the tasting on Saturday February 2nd which was held at 26 Bridge, an event venue located at 26 Bridge Street in the trendy cobblestoned streets of DUMBO Brooklyn.

The term La Tablée originates in the village of Ampuis in Cote-Rôtie and denotes “the meal celebrating the end of the harvest (similar to Burgundy’s La Paulée), bringing to mind the colloquial French phrase, a table, the call given to family and friends to sit and enjoy a convivial meal around the table.”

The tasting was an opportunity to preview nearly 100 wines from the excellent 2016 vintage from 25 estates in the northern and southern Rhone. Other vintages were poured as well.

Some of what I sampled:

Pierre-Jean Villa

2016 Cote-Rotie “Fongeant”: Medium purple, cooked fruit notes on the nose with juicy black fruit and moderate tannins and acids.

2016 Cote-Rotie “Carmina”: 100% Syrah. Light purple, roasted dried herbs on the nose, chunky with sweet dark cherry fruit.

2013 Saint-Joseph “Tilde”: In magnum, dark red, roasted meat on the nose, juicy black fruit with silky, firm tannins on the long finish.

Yves Cuileron

2016 Saint-Joseph “Serines”: Medium purple with a funky, dirty nose and juicy, chewy and firm fruit.

2007 Saint-Joseph “Serines”: Medium brick with an amber rim, nice perfume of tar and violets, tight and tannic.

Stephane Ogier

2016 Cote-Rotie “Reserve”: Medium purple, toasty green herbs on the nose, juicy, toasty fruit nicely balanced.

2007 Cote-Rotie “Reserve”: Cloudy dark brick with a perfume of crushed black fruit, mint and tar, juicy herb notes on the fruit with lip smacking tannins at the end.

René Rostaing

2016 Cote-Rotie “La Landonne”: Medium purple, roast meat and red fruit on the nose, bright red fruit with firm, silky tannins.

2003 Cote-Rotie “Cuvee Classique”: Medium brick, pretty perfume of sweet red fruit, bright red fruit and licorice notes with firm acids.

Jean-Baptiste Souillard

2016 Crozes-Hermitage “La Tout”: 100% Marsanne, single vineyard. Light gold, lemon, petroleum on the nose with lemon custard notes on the tight fruit.

2014 Cote-Rotie “Couteaux de Bassenon”: Light purple, roasted meat on the nose, light with bright red fruit, nice balance.

Paul Jaboulet Ainé

2016 Hermitage “La Chapelle”: Medium purple, roast meat on the nose with dusty bright black fruit and a firm finish.

2013 Hermitage “La Chapelle”: Medium brick with a sweet nose of dried leaf and mint, sweet red fruit and red licorice on the nicely balanced finish.

Chateau de Beaucastel

2016 Chateauneuf du Pape Roussanne “Vielles Vignes”: Light gold with tropical fruit notes on the nose and fruit, moderate acids.

2007 Chateauneuf du Pape: Medium brick in color, sweet dried leaf on the nose, juicy black licorice on the balanced fruit, long finish.

Domaine du Vieux Telegraphe

2016 Chateauneuf du Pape “Piedlong”: 100% 70yr old Grenache vines. Light red, crushed red fruit and nuts on the nose, silky red fruit with a nice balance.

2010 Chateauneuf du Pape “Vieux Telegraphe”: Medium brick, perfume of mint and toast, chewy fruit with a roast coffee on the long and balanced finish.

Domaine de Crista

2016 Chateauneuf  du Pape: Medium purple, notes of earth and strawberry on the nose, chunky and earthy, good balance.

2010 Chateauneuf du Pape “Renaissance”: Dark brick, perfume of sweet earth, chewy red fruit followed by dusty and earthy tannins.

Domaine La Barroche

2016 Chateauneuf du Pape Signature Julien Barrot: Medium purple, roast meat on the nose, juicy ending with tight, firm tannins.

2010 Chateauneuf du Pape Signature Julien Barrot: Cloudy medium brick, perfume of mint, tree bark, chunky fruit with mint notes on the finish.

Domaine Saint Préfert

2016 Chateauneuf du Pape Reserve Auguste Favier: Dark purple, tree bark and crushed black fruit on the nose, dark chewy fruit ending with mint notes on the silky tannins.

2011 Chateauneuf du Pape Reserve Auguste Favier: Light brick, roast meat on the nose, juicy red fruit with earth notes on the balanced finish.

Domaine de Beaurenard

2016 Chateauneuf du Pape “Boisrenard”: Cloudy medium purple, cooked red fruit on the nose, dusty fruit with lip smacking tannins at the end.

2001 Chateauneuf du Pape: Black with a brick rim, perfume of crushed red fruit and mint with sweet red fruit and a balanced, long finish.

Domaine de la Janasse

2016 Chateauneuf du Pape “Vieilles Vignes”: Medium cloudy purple, crushed red berries on the nose, big juicy red fruit, red licorice on the firm finish.

1999 Chateauneuf du Pape “Vieilles Vignes”: Magnum. Light brick, mint and dried leaf on the nose, chunky red licorice fruit, firm and balanced.

La Vieux Donjon

2016 Chateauneuf du Pape: Clear medium purple, crushed blueberry on the nose, juicy red fruit with a good grip.

2010 Chateauneuf du Pape: Clear brick, sweet roast meat on the nose, sweet dark fruit with a good grip on the long finish.

Chateau de Saint Cosme

2016 Gigondas: Dark purple, damp earth on the nose, juicy, concentrated black fruit with coffee notes on the balanced finish.

2010 Gigondas: Dark red with an amber rim, chunky and chewy dark fruit, tight, silky tannin on the firm finish.

Maison Tardieu-Laurent

2016 Gigondas: Dark purple, roast meat and black licorice on the nose, concentrated and dusty fruit, firm balanced finish.

2005 Cornas “Vieilles Vignes”: 100% Syrah. Medium brick, petroleum notes on the  nose, chunky fruit with mint and dried leaf, nice balance.

Domaine Pierre Usseglio

2016 Chateauneuf du Pape: Opaque medium purple, green herbs and toast on the nose, spicy red fruit, firm and balanced.

2010 Chateauneuf du Pape: Light brick, stewed plums on the nose, chewy red leather fruit, nice balance on the long finish.

 

 

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Boston Wine Expo 2017: Seminars

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On February 18-19 I attended the 26th Boston Wine Expo in Boston Massachusetts which is about a four hour drive north of New York City. I attended both days, Saturday and Sunday and this was my sixth year attending this event. It’s always one of the best wine expos in the country. The event featured over 1,800 wines from over 200 wineries, seminars, vendors and cooking demonstrations. The event benefits the Floating Hospital at Tufts Medical Center’s Summer Camp Program for Children with Disabilities.

As in past years, the event was held at the Seaport World Trade Center and Seaport Hotel at 200 Seaport Boulevard, a short tram ride from the South Street bus terminal and this year as in last the weather cooperated and it was a beautiful afternoon.

 

American Rhône:  The Range of the Rhône Rangers

2015 Gramercy Cellars Picpoul “Los Oidos Vineyard” (Walla Walla)

Very light yellow, pineapple and grapefruit on the nose, lime notes at first followed with floral notes and lime  on the finish.

2013 Bonny Doon Cigare Blanc White Blend (Arroyo Seco)

A blend of Roussanne, Grenache Blanc and Picpoul Blanc. Medium gold, honey and damp earth and crushed rocks on the nose, full honeyed fruit with some botrytis notes, moderate acids, long finish, some heat.

2014 Tablas Creek Rousssanne (Paso Robles)

Medium gold with notes of ginger on the nose, candy and sea air on the fruit, moderate acids.

2013 Tenet GSM Blend (Columbia Valley)

A blend of Grenache, Syrah and Mouverdre. Dark red to black, perfume of pine and slate, chunky, juicy with oak and bitter plums on the finish.

2014 Sans Liege Groundwork Mourvedre (Santa Barbara Highlands)

100% Mourvedre. Dark red with a black rim, overripe vegetable on the nose, concentrated, dusty, black cherry and oak on the fruit, nice grip at the end.

2014 Stolpman Vineyards Estate Grenache (Ballard Canyon)

Dark black in color, feminine perfume of red leather and cherry, big cherry fruit with the tannin tightening up at the end for a good grip, good balance.

 

Vertical of Guigal’s Chateau d’Ampuis Côte-Rôtie

1995: Dark brick with a brown rim, cooked black fruit on the nose, tight and tart, brown leather on the tannic finish.

1997: Dark brick with a brown rim, old leather and roasted meat on the nose, dark plum and tight, crisp acids on the finish.

2001: I got a good amount of sediment on the pour, first bottle corked so not much to go around. Brick in color, cooked vegetable and crisp bacon on the nose with big mint notes on the finish.

2003: Dark brick with an amber rim, ripe dark plum and bbq meat on the nose, silky black fruit, firm grip, mint notes, good structure.

2005: Dark red to black, roasted meat, spice and earth on the nose, tight and smoky with crisp acids.

2007: Black with an amber robe, roasted meat and plastic on the nose, juicy fruit followed with firm tannins.

2009: Black in color, roasted meat on the nose, tight and concentrated with the fruit dropping at the end.

2012: Dark red with a purple rim, dusty roast meat on the nose, very tight with asparagus on the finish, a little unbalanced.

Horizontal of Three Guigal Côte-Rôtie

1998 Brune et Blonde: Dark amber, perfume of mint and roast meat, starts tight turns silky with meat notes on the finish.

1998 Chateau d’Ampuis: Medium amber, smoky dark black cherry on the nose, tight with mouth tightening tannins and acids.

1998 La Landonne: Black, amber rim, complex nose of earth, tar and ripe black fruit, concentrated and silky with dark earth notes on the fruit, firm acids.

 

Vine & Brine: Terroir Pairing With Island Creek Oysters

2015 Domaine Vincent Careme “Cuvee T” paired with an Ichabod Flats oyster.

Medium yellow, sea air and sauerkraut on the nose, crisp fizz, lemon curd on the fruit. Oyster was salty.

2015 Domaine Paul Buisse Touraine Sauvignon paired with an Island Creek oyster.

Light yellow, mowed grass on the nose, juicy, grassy, tart, good balance.

2015 Le Roi des Pierres Sancerre Blanc paired with a Wellfleet oyster.

Very light yellow, melons, grass on the nose, crisp and grassy. Very salty oyster and muddy.

2014 Domaine Vrignaud Le Champreaux Chablis paired with a Mallard oyster.

Medium yellow with greenish tints, toast and barnyard on the nose, tight lime on the fruit. Sweet and balanced oyster.

2012 Clos du Gaimont La Monaco Vouvray paired with a Malabar oyster.

Moderate to dark gold, honeyed bouquet, juicy pineapple, ginger and melon on the fruit, low acids, a fat wine. Oyster was low salt and muddy.