Cornas is a fascinating little appellation. At 110 hectares it’s smaller than Hermitage, and has long lived in the shadow of the more famous hill across the river. But there’s a sea change going on now, with a new generation of vignerons producing some exciting wines.
A trouble-free flight landed 30 minutes early, making my normally tight connection to the TGV that much easier. After catching some Z’s on the train down to Valence, I arrived a little before noon at Maison Pic, which seems to be riding high after finally regaining its long lost third Michelin star (and a well-deserved one).
Well, I barely get time to catch my breath after the New York Wine Experience before I have to hit the road again. I'm heading off to the Northern Rhône for my annual slate of visits with producers. I’ll be focusing on any 2005s that haven’t made their way to the marketplace yet, along with a look at the ’06 and ’07 vintages.
I had to make the first hard decision on my wine this week, as the cold soak ended and it was time to start the fermentation. In my head was the noble idea of a wild yeast fermentation, with the fermentation kicking itself off and everything going along swimmingly.
It was a celebration weekend for me: I hit a major milestone. The big three-seven. I invited a few of my tasting department colleagues up to the house for some food and wine—simple food, with a fall theme matched with great wines.
When I was in South Africa back in March, I had the good fortune to be served a piece of South African wine history: The 1966 GS Cabernet, which I blogged about then , before writing a column about it later on.
This weekend I decided to take my work home with me, literally, in the form of a few bottles of wine. While it’s not unusual for me to have a few bottles during the course of a weekend, I rarely make them "work related," as I leave the pen and paper alone and focus more on enjoying things, rather than being clinical.
If I had a nickel for every time someone asked me if I wanted to make my own wine, I could’ve made a competing bid for Robert Mondavi Winery. The answer, of course, is always "yes." I’d love to make my own wine.
Amazingly, last weekend the only wine I had was a glass of Indaba Chenin Blanc while out for lunch on Saturday. Nancy was still away, so I had the girls all to myself for the weekend. By the time each day was over and they were in bed, I was ready for bed myself, not a glass of wine.
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