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mangiare posted:

Winetarelli, do you have any insight regarding the differences between La Chavaroche, Amethyste, and/or Maestria?

Unfortunately only the last 2 are currently available in our market. TIA

I’ll get back to you. Either the Amethyste or the Maestria is the exact same wine as the Journaires, just with a different label for a different market. I like that wine a lot (though the La Chavaroche has my heart) but I forget which one it is. I would say it is sometimes a little less “extreme” in its rusticity, but still is cut from the same cloth. I’m not certain if the other is a different label La Chavaroche or is a third wine, but I’ll check. 

Ok. The Maestria is the Journaries which I have had on a few occasions and like quite a bit. I have never had the Amethyste unless it is a different-label Chavaroche. In France La Chavaroche is sold as La Peroline. 

Confusing all of this is that almost every website says that these are all 100% Syrah wines. But I know at least La Chavaroche (and I believe the others) to be 100% Serine. (Admittedly, I believe that is officially classed as a subset of Syrah.)

Just an FYI I found on thewinecellarinsider.com

Bernard Levet La Chavaroche is made from 100% Syrah planted on the Cote Brune on a terroir with granite and schist soils. The wine has a different name and label for consumers in France, where the wine is sold as Domaine Bernard Levet La Peroline. The wine takes its name from the grandmother of Agnes Levet.

Bernard Levet Amethyste is produced from 100% Syrah that comes from vines planted in both the Cote Blonde and the Cote Brune, as well as in the Baleyat, Chavaroche and Mollard lieux-dits.

A portion of the grapes are destemmed, (30-50%) never more than half of the grapes are whole bunch fermented.

The wine is aged in a combination of new and used 600 liter oak casks, of which 30% are new and oak foudres. The production ranges from 500 to 600 cases per vintage. The wine was first produced in 2006.

The vineyards are managed using self sustaining, farming methods, which are quite close to being fully organic. Bernard Levet has been HVE certified, Haute Valeur Environnementale by the Vignerons Independants de France.

To produce the wines of Bernard Levet, it is important to know they are a traditionally managed property. Most of the time, on average, no more than 50% of the grapes are destemmed.

Vinification of the berries and whole cluster fruit takes place in epoxy lined, cement tanks vats. Malolactic fermentation takes place in vat. They do not do punch downs here.

Instead, they prefer to submerge the cap using wood planks. The wines are aged in a combination of demi-muids, Alsatian and French oak barrels of which on average 15% to 30% are renewed each year. The wines are then aged on average for between 30 to 36 months before bottling.

The first part of the aging takes place in large oak casks. After about 12 months, the wine is moved to demi-muids and standard French oak barrels of which no more than 15% consists of new French oak.

Not much wine is made here. On average, today they produce between 1,000 and 1,250 cases of wine per vintage at Domaine Bernard Levet.

Decided it was time for a big boy dinner for 5...my place, since I'm the go-to chef:

Started by tearing into buddy's bakery's bread with some Compte (and had arm twisted into opening a 2008 Dom P as a bonus bottle to drink while waiting for latecomers).

Then caviar on blini

Then seared foie gras on toasts, drizzled with sauce of veal stock, honey, and wine vinegar

Then seared Waygu flat iron, with fries, drizzled with waygu stock reduction

Then boned rolled stuffed bacon-wrapped rabbit, with roasted veggies and peas, drizzled with rabbit stock reduction

Vino

2008 Dom P (with bread and cheese)
1998 Krug Clos du Mesnil (with caviar)
2003 d’yquem (with foie)
1982 Chateau Haut Brion
1982 Chateau Mouton Rothschild
1982 Chateau Lafite Rothschild
1982 Chateau Latour

All wines were sound and excellent, as expected...I liked all 4 reds, the pauillac reds may have had an edge over the HB (but they all changed over the evening), hard to pick a winner but if I had to it would probably be latour, at least on the palate...mouton and HB on the nose.

1998 Krug C d M was profound on opening, wish I'd finished my glass within 20-30 minutes, as it lost something after that time, but was still excellent b d b bubbly with characteristics of a great champs and a great chard.

Oh and the food turned out fairly nice also; I tried to keep it fresh and clean to prevent it interfering with enjoyment of the wine...mission accomplished, I think.

Two more quasi-epic dinners coming in the next few weeks...

machine posted:

Decided it was time for a big boy dinner for 5...my place, since I'm the go-to chef:

Started by tearing into buddy's bakery's bread with some Compte (and had arm twisted into opening a 2008 Dom P as a bonus bottle to drink while waiting for latecomers).

Then caviar on blini

Then seared foie gras on toasts, drizzled with sauce of veal stock, honey, and wine vinegar

Then seared Waygu flat iron, with fries, drizzled with waygu stock reduction

Then boned rolled stuffed bacon-wrapped rabbit, with roasted veggies and peas, drizzled with rabbit stock reduction

Vino

2008 Dom P (with bread and cheese)
1998 Krug Clos du Mesnil (with caviar)
2003 d’yquem (with foie)
1982 Chateau Haut Brion
1982 Chateau Mouton Rothschild
1982 Chateau Lafite Rothschild
1982 Chateau Latour

All wines were sound and excellent, as expected...I liked all 4 reds, the pauillac reds may have had an edge over the HB (but they all changed over the evening), hard to pick a winner but if I had to it would probably be latour, at least on the palate...mouton and HB on the nose.

1998 Krug C d M was profound on opening, wish I'd finished my glass within 20-30 minutes, as it lost something after that time, but was still excellent b d b bubbly with characteristics of a great champs and a great chard.

Oh and the food turned out fairly nice also; I tried to keep it fresh and clean to prevent it interfering with enjoyment of the wine...mission accomplished, I think.

Two more quasi-epic dinners coming in the next few weeks...


Sounds terrible. You should be ashamed. 

 

For the annual celebration of wine discovery that is the extravagance of Sherry Xmas this past weekend:

Equipo Navazos La Bota de Amontillado No. 58 Sanlucar

Hidalgo Wellington Palo Cortado 20 Years VOS

Tio Pepe Dos Palmas Fino

Tio Pepe Tres Palmas Fino

Toro Albala Marques de Poley Amontillado Viejismo Solera 1922

Vernaccia di Oristano da Davide Orro

2018 Ktima Gerovassiliou Malagousia

2001 Lopez de Heredia Rioja Reserva Blanco Tondonia

2008 Radikon Jakot

2016 Holdvolgy Vision

2017 Charles et Philippe Brand Fleurs Maceration

NV Drappier Blanc de Quatre blancs

2009 Huet Brut Reserve Vouvray Petillant

2015 Raventos i Blanc de Nit

2011 Colet Colet-Navazos Reserva Extra Brut

2016 Olienas Cannonau Riserva

2013 Elvio Cogno Barbera Pre-Phylloxera

2012 Bruno Giacosa Barbera D'Alba Falletto di Serralunga

2010 Retro Cellars Petite Sirah Howell Mountain

1997 Chateau des Jacques Moulin-a-Vent 'Champ de Cour'

2015 Raul Perez Ultreia Mencia

2008 Acustic Cellars 'acustic'

2005 Paolo Bea Rosso San Valentino (marred by some VA)

2006 Catherine & Pierre Breton St. Louans

Might have missed some in there as well.  The real standouts for me were the drappier, retro, cogno and Breton.  and ch. des jacques. and tondonia.  and mrs. VeV loved that radikon.  and really - the sherries acoss the board were stunners.   Food was great, company was outstanding.  Didnt even set a couch on fire this year.  The art wasnt bad either.

 

 

 

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