Sunday, September 27, 2009

Chateauneuf du Pape Chateau Fortia 2005


Unfortuanatly I don't drink French wine as often as I liked to, but sometimes certain occasions call for a celebration. After passing and getting my Master in Sommelier Service, Paolo and I opened a 2005 Chateauneuf du Pape by Cheateau Fortia. Produced in the Rhone Valley, these wines are mainly made from the Grenache grape, but can also have additions of Syrah, Cinsault, Terret Noir, Counoise, Picardin, Vaccarèse, Muscardin, Clairette, Roussane e Bourboulence. This particular vineyard originated by Baron P. Le Roy de Boiseaumarie, claims to be one of the oldest and best in France. I wouldnt go as far as to say it was the best, but it was still a great bottle. Lets get down to the nitty gritty. A transparent ruby red, the legs were very evident due to the 15% alcohol of this wine. This was very evident in the taste and smell too, so we decided to decant the wine and let is rest for a bit. The result was much more elegant and smoother wine, even though we were still able to be drunk halfway through the bottle! Many aromas are captured in this wine- from ripe reds fruits, strawberries, rainsins and red apple, to spices like cloves, cinnamin and black pepper to aged smells like suede and white chocolate. Like I said before, the first taste was a bit harsh due to the alcohol but, was also intense, smooth and tannic. Great to be paired with some French cheeses, perhaps a brie or a meat stew or veal cutlet.
Vote 85/100


In certe occasioni si devono aprire dei vini particolari e quella di quella sera lo era. Il vino mi ha un po' deluso ma solo un po,' la serata mi è sicuramente piaciuta. Chateauneuf du pape difficile trovare parole con tre vocali attaccate, un vino importante da una zona molto esigente con un terroir tale da rendere difficile qualsiasi coltura ad eccezzione della vite. La particolarità, oltre al terroir, è la composizone del vino che da disciplinare in posson parteciparvi ben tredici vitigni: Grenache, Syrah, Cinsault, Terret Noir, Counoise, Picardin, Vaccarèse, Muscardin, Clairette, Roussane e Bourboulence quindi la composizione è a piacer del vignaiolo. Spesso si usa un 60% di Grenache e altri quattro o cinque vitigni. Il nostro vino era color rosso rubino trasparente e consistente, visivamente dagli archetti si denotava una grande presenza di alcool; intenso al naso fruttato maturo di fragoline, mele rosse,more, uvette, etereo, pellame, cioccolato bianco, pepe nero, chiodi di garofano, cannella. In bocca molto caldo, morbido e tannico, abbastanza fresco, mediamente sapido. Intenso e abbastanza persistente. Il vino è stato assaggiato appena aperto e versato direttamente nei bicchieri precedentemente avvinati il suo gusto era astringente e alcolico sovrastante. Decantato e bevuto dopo circa mezz'ora molto meno astringente anche se l'alcool in effetti era ancora molto e troppo protagonista. Da abbinare ad un bel spezzatino o anche ad un brasato.
Voto 85/100

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