As for the question of greatness, it’s decided in my mind. We need to expand our definition. Great wines can be deep and brooding. They can be beautiful and multifaceted. These 2011 cru Beaujolais make a clear case that the combination of serious, expressive and joyous works pretty well, too.
NEW WINE ALERT!
Eric Asimov recently wrote about “Spanish Reds that Emerge from the Shadows” in the NYTimes. The appellation he focused on was Monsant, “a small Catalonian region nestled in the forbidding shadows of Priorat’s slate hills”. And the numero uno wine featured was ORTO 2010 which he described as “Complete, balanced and well-integrated with earth, mineral and licorice flavors and a proper tannic grip.”
The blend is as follows: 55% Samso, 29% Garnacha, 10% Ull de Llebre, 7% Cabernet Sauvignon.
Fun fact: Samso is synonomous with Cinsault, and Ull de Llebre is better known as Tempranillo!
Orto 2010 just landed on the shelf this afternoon. I bet this wine would sing with lamb this Sunday… $36
Asimov’s #1 pick (3 1/2 stars) for Thanksgiving in the New York Times today is one of our favorite California wines we carry… Steve Edmunds’ 2010 Bone-Jolly Gamay $22
“Earthy, spicy, dry, lip-smacking and delicious.”
“… a perennial favorite of mine, the 2010 Bone-Jolly from Edmunds St. John, a rare American gamay, the grape of Beaujolais, from El Dorado County in California gold country. It’s light-bodied but intensely flavored, agile and earthy, with each sip thirst-quenching yet intriguing enough to inspire another. It’s an American take on Beaujolais, not a facsimile, perfect for an American holiday. If it’s unavailable, any number of good Beaujolais will do…” -Eric Asimov, New York Times, November 9, 2012
Señorío de P. Peciña 2001 *** ½
Powerful fruit aromas, rich yet fresh, tangy and very pure. $34
Here’s some more info:
“2001 Senorio de P.Pecina Reserva is a traditionally styled Rioja in the same vein as the wines from Lopez de Heredia and La Rioja Alta. The winery allows the wine to sit in barrels for an extended period of time, here close to three years, followed by several years in bottle before release. During that time it develops a brick red tint along with bright cherry and red fruit character and peppery and nutty spices. Amazingly, at 10 years old, it’s still a baby. The winery may be young but it’s certainly set its sights on the great Riojas of old…and totally hit the mark.”
We carry 5 of the panel’s top 10 picks! Click on the photo for the New York Times review of boxed wines…