Les Tastevins du Lac is dedicated to camaraderie in pursuit of joie de vino! This blog serves as an informal forum on wine, food and travel.... Cheers! Steve Adams





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Sunday, November 10, 2019

2012 Laherte Frères Extra Brut Les Empreintes

Disgorged: January 2018
Dosage 4g/l

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Cuvee notes: 

50% Chardonnay (1/3 of Chardonnay muscaté) from vines in Les Chemins d’Epernay, which were planted in 1957. 

50% Pinot Noir from vines in Les Rouges Maisons, which were planted in 1983.

Les Chemins d'Epernay has clay soils with chalky subsoil. Les Rouges Maisons has deep clay topsoil with flint and schist components, underlain by chalk subsoil.

Vineyards are farmed organically and are plowed by horse.

Fermentation in 10 year aged Burgundy barrels, sans malolactic.

6 months of barrel aging with regular stirring of the lees. Disgorged by hand.
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First time trying this Producer. Took a while for this to open up. Could use a handful of years of additional cellaring, but still showing very well now with dazzling tension. Quite dry on the palate, with crisp cut of the old vines Chardonnay component highlighting the bracing "blanc" character of this wine. Fine bead. Lengthy finish exhibiting an increasing complexity as the evening progressed. Very popular at the table.  We could've used another bottle or two of this !

Paired well with P.E.I. mussels in broth of shallot, garlic, lemon, tomato, white wine, and butter, followed by roasted poussin with sauteed spinach and fingerling potatoes. 

Comment from Antonio Galloni:
"Aurélien Laherte is young, passionate and humble. It is only a matter of time before he is recognized as one of Champagne's elite vignerons. "


Sunday, November 3, 2019

Campania and Barbaresco

Enjoyed these three wines with dinner on Saturday evening. 

Favorite was the 2008 Mastroberardino Naturalis Historia.  2nd favorite was the 2007 Mastroberardino Taurasi Radici Riserva. 3rd favorite was the Produttori del Barbaresco Rabaja Riserva. 

Damn, I love great Aglianico!

Paired with a beautiful sausage fra diavola pasta dish.