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@vint posted:

Funny - C and I are going the opposite direction. Slowly eliminating cabs and most Rhones and anything high-octane, dense, hedonistic, powerful or however else critics describe their 100 pointers.

We seem to be headed for a cellar that will be something like 80% Burgundy (mostly red but some white) and 20% other, like volcanic wines, dry riesling, high-altitude garnacha and the like. I think our holy grail is “weightless complexity”. Not sure exactly how else to define it but we love it when we find it.

I like weightless complexity and I've had it in some red Burgs but the problem is the number of times I've been disappointed with them and at no small cost. $100 gets you a bottle of decent pinot but not worth the coin to me. Oregon provides better value imho but their prices are also creeping up, especially with the current exchange rate.

@steve8 posted:

I like weightless complexity and I've had it in some red Burgs but the problem is the number of times I've been disappointed with them and at no small cost. $100 gets you a bottle of decent pinot but not worth the coin to me. Oregon provides better value imho but their prices are also creeping up, especially with the current exchange rate.

Answer: New Zealand Pinot

@vint posted:

Not sure whether you’re joking with that answer or not, Mim. But on the off-chance you’re being serious, I’ll play along. Any recommendations?  Bear in mind, the closer we get to $50, the more likely I am to head back to Burgundy.

Check this one out. Try and tell me what you think. Blew me away for the quality at that price.

159137 Vintages product code.

Clos Henri bel écho 30$. Made by the Henri bourgeois family of Loire fame.

Last edited by mimik
@mimik posted:

Check this one out. Try and tell me what you think. Blew me away for the quality at that price.

159137 Vintages product code.

Clos Henri bel écho 30$. Made by the Henri bourgeois family of Loire fame.

I wouldn't use the word complexity to describe the Bel Echo. It's a fairly simple, but tasty, pinot which for less than $30 is a good deal. The Bourgeois estate got its fame from sauvignon blanc, not pinot.

To be fair there are some very good pinots from NZ but they're not cheap either.

February wines so far:

2015 Joan d’Anguera Montsant la Planella

2009 Telmo Rodríguez Pegaso Barrancos de Pizarra Sierra de Gredos

2014 Becklyn Cellars Cabernet Sauvignon

2008 Pertimali (Livio Sassetti) Brunello di Montalcino

1997 Poderi Aldo Conterno Barolo Cicala (Blind Zoom tasting)

NV Pierre Moncuit Champagne Cuvée Hugues de Coulmet Blanc de Blancs Brut

2018 Azienda Agricola F. Tornatore Sicilia Etna Bianco Pietrarizzo

2012 M. Chapoutier Côtes du Roussillon Villages Latour Domaine de Bila-Haut Occultum Lapidem

2017 Suertes del Marqués Valle de la Orotava La Solana

2006 Paul Bara Champagne Grand Cru Comtesse Marie de France Bouzy

2018 Quentin Jeannot Santenay Vieilles Vignes

2009 Castello dei Rampolla Sammarco Toscana IGT (Blind Zoom tasting)

2016 Jean Foillard Morgon Cuvée Corcelette

1997 Poderi Aldo Conterno Barolo Cicala

1999 Isole e Olena Cepparello Toscana IGT (Blind Zoom tasting)

2009 Michel Prunier et Fille Chorey-les-Beaune Les Beaumonts

@vint posted:

Slowly eliminating cabs and most Rhones and anything high-octane, dense, hedonistic, powerful or however else critics describe their 100 pointers.

We seem to be headed for a cellar that will be something like 80% Burgundy (mostly red but some white) and 20% other, like volcanic wines, dry riesling, high-altitude garnacha and the like. I think our holy grail is “weightless complexity”. Not sure exactly how else to define it but we love it when we find it.

Sounds all very hipster like.

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