So you don't like oak?
Posted: Sat Aug 19, 2006 12:22 am
<table><tr><td valign="top" colspan="2">I wandered on over to Bouchaine Vineyards today. Actually, I had wanted to go and finally take a picture of that big old winemaker statue on the outskirts of Napa, but I blew right by it. Guess I should have taken the righthand fork toward Lake Berryessa. Anyway, I decided to head to Bouchaine Vineyards instead because their '97 Pinot Noir was one of my vinous epiphanies. I know, Thomas Wolfe, but it was really a pleasant ride all the same.
I pretty much tasted through their whole line-up (what was left of it this late in the season), i.e. Buchli Station label, Chards, Pinot Noir, Syrah, Rosé of Syrah, and a funky dessert wine called Bouche d'Or which was a really tasty blend of Chardonnay and, of all things, Riesling. That was a truly unctuous event with a heavy-fruit-syrup-like mouthfeel and a spritely, exotic fruit flavor I couldn't put my finger on, pear-ish or kiwi-ish. It was, however, unique and I would have bought a bottle were I not such a skinflint.</td></tr>
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Then I had a pre-release drop of their '05 Chêne d'Argent, an unoaked Carneros Chardonnay. I asked and believed to hear that no ML was involved either. Bright, crisp, light and lively, full of fruit with bouncy acid. Geez, I might even start drinking Chardonnay again. The folks at Bouchaine like to translate that French name into "Silvery Oak" in reference to the stainless steel fermentation and ageing. I, cynic that I am, kind of leaned toward a looser translation, "Money Tree."
In all, I have to say that winemaker Michael Richmond had a wonderfully light hand. Only the '04 Carneros Pinot Noir seemed too oaky for my taste, but it doesn't take too much oak to turn me off. Otherwise these were real dinner wines, subtle and none too pushy. Even the Syrah was on the light side. All that bacon and all those "lardons" were left in the fridge. OK, blind one might not have recognized it as Syrah, but it was good. The pourer said it was a Syrah made in a Pinot Noir style. He might have been right.</td><tr><td valign="top" colspan="2">
Lastly, get there soon. The tastings are still complimentary. They'll be charging soon ... just to keep the riff raff out. Guess they meant me!</td></tr></table>
I pretty much tasted through their whole line-up (what was left of it this late in the season), i.e. Buchli Station label, Chards, Pinot Noir, Syrah, Rosé of Syrah, and a funky dessert wine called Bouche d'Or which was a really tasty blend of Chardonnay and, of all things, Riesling. That was a truly unctuous event with a heavy-fruit-syrup-like mouthfeel and a spritely, exotic fruit flavor I couldn't put my finger on, pear-ish or kiwi-ish. It was, however, unique and I would have bought a bottle were I not such a skinflint.</td></tr>
<tr><td valign="top" align="left">
</td><td valign="top" align="right">
</tr><tr><td valign="top" colspan="2">
Then I had a pre-release drop of their '05 Chêne d'Argent, an unoaked Carneros Chardonnay. I asked and believed to hear that no ML was involved either. Bright, crisp, light and lively, full of fruit with bouncy acid. Geez, I might even start drinking Chardonnay again. The folks at Bouchaine like to translate that French name into "Silvery Oak" in reference to the stainless steel fermentation and ageing. I, cynic that I am, kind of leaned toward a looser translation, "Money Tree."
In all, I have to say that winemaker Michael Richmond had a wonderfully light hand. Only the '04 Carneros Pinot Noir seemed too oaky for my taste, but it doesn't take too much oak to turn me off. Otherwise these were real dinner wines, subtle and none too pushy. Even the Syrah was on the light side. All that bacon and all those "lardons" were left in the fridge. OK, blind one might not have recognized it as Syrah, but it was good. The pourer said it was a Syrah made in a Pinot Noir style. He might have been right.</td><tr><td valign="top" colspan="2">
Lastly, get there soon. The tastings are still complimentary. They'll be charging soon ... just to keep the riff raff out. Guess they meant me!</td></tr></table>