jamie goode's wine blog: A St Emilion that improves dramatically overnight

Monday, May 04, 2009

A St Emilion that improves dramatically overnight

Some people suggest that the way a wine changes overnight - when a portion is drunk one day, the bottle recorked, and then a portion the next day - is indicative of its ageing potential. I'm not so sure there's a direct correlation, but here's one wine that last night was hard, unyielding and tough to drink, and which tonight is really fantastic.

It's Chateau Louvie 2005 St Emilion Grand Cru. I reckon that 2005 in general is not a vintage to approach now. My experience so far of 05 Bordeaux is that the tannins can sometimes be overpowering, and will take many years to resolve properly. This is certainly the case here: a modern wine, made with quite a bit of oak, but with fierce tannic structure that only softens its grip a bit on day two, to show how this wine might evolve. Drinking it tonight, there's still quite a bit of structure evident, but it has also opened up aromatically to reveal slightly minty blackberry and raspberry fruit with spicy, gravelly overtones and well integrated oak. There's good concentration here, too, and I reckon it will be lovely in a decade. But I could be wrong! UK availability: Cadman Fine Wines (14.50)

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4 Comments:

At 8:01 PM, Anonymous Charles205xs said...

I hoped for the same experience when I opened a 2004 La Bienfaisance yesterday & found it charming on the nose but unyielding thereafter. Today, even with lamb chops, it was still pretty boring...

 
At 10:22 AM, Blogger Steve Borthwick said...

J, do you use those little rubber stopper thingamabobs that allow you to suck the air out or do you just re-cork using the "old" cork?

 
At 7:53 PM, OpenID ithacork said...

There's an entire blog based on this concept. It's called 2 Days Per Bottle and can be found at http://2daysperbottle.blogspot.com/

 
At 10:59 PM, Blogger Jamie said...

Charles, sorry to hear that!
Steve, just recork it - I don't believe in vacuvin - doesn't seem to work in my experience

 

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