The pepper in the Triscuit gave the Gamay this spiciness, aligning it almost categorically with the savory delineation of Delas Syrah at its best and brightest. The touch of olive oil seemed to give this substantially more length in the finish, adding a touch of candied nuts that I found demanded one sip after another.
Lest I reduce the stature of this Gamay to 'suitable for snack-time foods only', let me say this was as pure as pure can be. Gorgeous and harmonious black cherry, reglisse, and refined chocolate on the nose, echoing the suave chocolate and supple berry notes on the palate.
This was just superb, a classic and memorable introduction to the heights and depths (and subtleties) of Cru Beaujolais (and one made in an extremely natural way). I couldn't be happier to have one more bottle left.
You know...for that next Triscuit binge.
Hey there Jeffy,
ReplyDeleteI finally joined you as a follower. Sorry it took me so long, but for the longest time, I haven't had a non-work email. I just signed up for a gmail account, so here I am. I'm struggling to upload a picture. It keeps telling me my file is too large. Perhaps I'll put Ryan to work on this, sounds like something right up his alley. Hope all is well with you two. Love and miss you both! Kimberly