Because itâs tasting surprisingly goodâŠit all started with Yannickâs weekly chat with his Dad in France. During one of these conversations, Yannickâs Dad mentioned that he had just pulled out of his wine cellar and drank a bottle of the 2012 Old Vines Colombard with a grilled wild salmon. The pairing was unexpectedly delicious!
The excellence of the 2012 vintage still shows in this Old Vines Colombard. The wine is refined, generous and complex. The nose shows meyer lemon, oregano, dried lemon, dried pineapple, and quince. Mineral with great purity and focus. It reminds me of a dry old vines Chenin Blanc from Loire Valley and Semillon from the Graves region in Bordeaux.
The acidity has softened but still provides a frame and pedestal to the wine. The mouthfeel offers roundness, stone fruit flavors, quince, and juicy, citrus-tinged finish. This Old Vines Colombard is easier to enjoy now than when it was released.
Why this 6-7 years old Colombard still has so much to offer?
The answer is fairly simple: 40-year-old Vines, Dry farming, skin contact maceration to provide & preserve the texture, bright natural acidity, and an approach to winemaking that is humble and respectful of the grapes.
âYannick decided, after finding a grape variety that he loves, that he simply had to make the wine. His Colombard is one of the finest white wines I have ever tasted.â Dan Berger, Vintage Experiences
Vintage and Winemaker Notes
French Heritage
The first wine Yannick ever made was Colombard, a white variety native to Gascony. Yannick was then studying for his winemaking degree at Toulouse University and interning in CĂŽtes de Gascogne. Not surprisingly, Colombard became Yannickâs âfounding wineâ when he established Y. Rousseau Wines in Napa in 2008. Yannick was elated to find older Colombard vines in a small Russian River Valley vineyard. The dry, refreshing Colombard has been one of Yannickâs most popular wines since.
Tannat is another wine that Yannick first made in France. He was truly fortunate to work side-by-side with the French Tannat guru Alain Brumont, who enlightened Yannick on the art of blending and a perfectionist approach to winemaking. At Y. Rousseau Wines Yannick now makes not one, but two award-winning Tannats!
Dreams Come True
In 2008, Yannick and his Texas-born wife and accomplice Susan started Y. Rousseau Wines. Before getting there, Yannick honed his winemaking skills as an assistant winemaker at Newton Vineyards and later as a winemaker at Chateau Potelle Winery.
Yannick hadnât planned to stay in California for a long time when he moved here from France. But he fell in love - first, with Napa Valley terroir and then, with his wife Susan. Together, they have put all their knowledge, experience, and passion in the Y. Rousseau project, crafting small-lot, artisanal wines.
Yannick stays deeply connected to his French roots. He will always remain the son and grandson of a farmer, home winemaker, and country butcher. His down-to-earth, respectful approach to the vineyard is obvious when you taste his wine.
Specifications
Vintage: 2012
Appellation: Russian River Valley, Sonoma County
Vineyard: 42 years old and dry farmed vines
Winemaking:
Skin contact maceration for 9 hours
Elevage sur lies for 5 months
85% stainless steel, 15% neutral
French oak
Alcohol: 12.5%
pH: 3.28
Residual Sugar: Dry
Included In The Box
6-bottles:
6x 2012 Y Rousseau Old Vines Colombard
Case:
12x 2012 Y Rousseau Old Vines Colombard
Price Comparison
$264 for a case (not for sale online)
About The Winery
Winery: Y Rousseau Wines
Owner: Yannick Rousseau
Founded: 2007
Location: Napa Valley, St. Helena
Y. Rousseau Wines is the realization of a dream that began long ago in the South-West of France and evolved as Yannick Rousseau, French native, founder, and winemaker followed his heart and passion for winemaking.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2012 Y Rousseau Colombard - $20 = 20.00%
@WineDavid49 is diabolical, and @ArianaWCC is his accomplice, plus, there is a bit of history to be sharedâŠ
With the help of Sherman, Iâll set the WayBack machine to March 4th, 2014, and a location somewhere between Sonoma CA and Carrolton TX and weâll visit that old site where this exact bottling was offered, at a higher price. (how is this vintage even still available?)
There was lively banter on the boards, and Yannick was passionate in his discussions with the ****ers. We purchased, and 41 bottles ended up on CT from the sale; six from my purchase, but given the discussion many more were purchased. Delivered a mere nine days later I was uncharacteristically eager to sample; based on the thread comments, I twisted open a cap before the month ended.
I need to digress a bit more, for context.
Iâm a product of the 60âs, in that I remember that original Woodstock. No, I wasnât physically there, but thatâs my era and thatâs when I started consuming wine. Unfortunately, for me, my circle of friends at the time werenât too savvy with their chosen grape juices, and most came in rather large economically sized jugs, meant primarily, with other readily available substances at the time, to inflect altered mental states at minimal expense.
Unfortunately, for me, that first bottle reminded me of some of those jugs.
Absolutely not anywhere near my current at the time, ca 2014, wheelhouse.
Christmas came in 2015 and I thought Iâd dispose of a second bottle at a department party on campus. The bottle was empty at the end of the event, and I didnât see anyone dumping, so thatâs an endorsement.
Of the remaining four bottles, three went to CAGrl, late of the other site, and one to none-other than @ScottW58 . At least it wasnât a white Zin.
Returning to the present, time has been very kind to this bottle, and/or perhaps my palate has evolved. A quick taste on Thursday, a bit more today, and some left over for Saturday finds I can drink and appreciate this for what it is. Still not a wheelhouse bottle for me, but not DtD either as was the first lot.
Thursday a co-worker and I had a sip at work after work of a too chilled bottle.
She got Jolly Rancher sour apple while I got green apple. We both thought grapefruit, she with the word sour and I with tart. Another co-worker tasting before us sent me his notes of "No real nose or mouth feel. Initial flavor dissipated quickly. Not terrible, but not much to it. For context he likes huge tannic reds; so take it for what it is.
Friday I finally got a bit more time to ponder over a chilled but not cold pour and follow it as it warmed.
Color was a green tinged yellow.
Still a reluctant nose, but absolutely no ethanol.
While still chilled/cool, the green apple-grapefruit is still a good descriptor .
Some minerality mid palate I didnât notice yesterday, and the finish was far longer than expected. Easily over a minute, but included some nuances Iâm still at a loss of words to describe.
This has aged a bit, for me in a favorable direction, that has added some interest. Itâs not all about crisp acidity but now has a bit of personality.
So there you have the pairing of first half of the bottle and me. Evolved from I donât think so DtD to this holds a bit of interest. Seems like it could go well with some foods, and did the chirashi-to-go I found at home this evening, or make a patio pounder for others.
More tomorrow, Saturday.
Oh, and I did get to know some much more educated friends, but Iâm just thinking Colombard, and Gamay, are just not my grapes of choice.
WD, you are a brave sole, and I owe you one, when you least expect itâŠ
I too am a product of the 60âs. But by the time the ended I was still pretty much a wine virgin. I had probably been given a sip of champagne at some event (or some sparkling Brut of some sort) but my parents were beer drinkers (and a crappy beer it was).
I came of age drinking mixed drinks (the cheap kind you can get in bars that sell to minors) and my taste with things in the whisky/whiskey family grew with time. I also came of age in the SCA where wine was mead, May Wine when you can get it and the occasional Chianti at the pizza place. My ex drank Blue Nun (back then it was still called Liebfraumilch) and fruit wines.
So when I got the lab rat email I was hoping it wasnât going to be a big red, because, well, I donât do well with them at all. I was surprised when I opened to see a white and took it home and put it in the fridge.
Yes, I drank it full on cold. It was 100+ yesterday, other than coffee, not drinking anything that is not full on cold, sorry. And then I cheated and googled. Saw the offering from wine.woot years ago. Saw all sorts of reviews of this wine for other vintages, most of which were admittedly to the authors pleasant and surprising. I learned more about the grapes themselves and was quite surprised to see the age of the vines even with the name of the wine.
I do not have a refined palate, even for my lovely coffee that I worship. When I try something new I often have to taste it and ask the barista - okay what am I tasting. When he or she tells me, I then can go, okay yeah, I see that. One thing no review had to tell me was fruity, that was really obvious. As stated above, there was no strong ethanol smell on the nose. A common thread in a lot of the reviews were both pear and apple, similar in many ways but I find pear to be sweeter (pear wine is yummingly sweet if you like real sweet wines) and I had more of that hint there than the apple.
Itâs listed as a dry wine, and as a less than sophisticated palate I was surprised at that, because there is a distinct sweetness to it, (from the pH?) It was light, refreshing, and falls into the category of a porch ponder to me. In triple digit heat it is crisp and nice and inexpensive. Something to be enjoyed not savored (if that makes any sense at all.
As for food, whatever a dry white would go with. Doesnât need food to me, just needs the bottle and a glass.
(Ponders its use in a white sangria or wine based fruit punch) (no offense to the Vintner intended)
So then for fun because the lab rat images have red wine and Swiss cheese and I was drinking this white with sharp white cheddar I tried to recolor the image. Iâm not very good at that sort of thing, but for your personal amusement
@Cerridwyn I need to get some coffee in me to be coherent, but hereâs a LINK to a Wine Folly piece discussing the perception of RS and fruit in wine.
More generally, pH (I donât think we actually taste this) and TA contribute to crispness and tartness.
Now, if only we knew what minerality isâŠ
@rjquillin
never been around a âprofessionalâ wine tasting. Have been around professional coffee cupping. And honestly, itâs really hard. So many things go into the taste of a cup (so I assume the taste of a glass) (and I know the taste of a dram of whiskey/whisky). I have scotch glasses and coffee mugs specially made to bring out aromatics because of an engineer designed shape. I have a very interesting orangerie scotch (prolly spelled that wrong) that âtastesâ totally different in my fancy Norland glasses than in a traditional glass of any kind and itâs all about the aromatics and twisting the alcohol molecules away from your nose while bringing the good smells toward it.
@Cerridwyn@rjquillin I would agree that it is difficult to define mineralityâŠto me, itâs a little bit of that âje ne sais quoiâ that come from each specific region. In regards to the 2012 Colombard, because itâs coming from old vines, you get the sense of minerality from the Russian River benchâŠitâs almost a saline characterâŠ
As reported above, I have a bottle of the Rousseau 2013 Colombard chilling; will post notes later, FWIW, different vintage and all.
However, we had a bottle of the 2012 Colombard last year with our picnic supper on âShakespeare Hillâ here in Buffalo. My comment then: âPerfect picnic wine with curried chicken salad with celery, dried apricots and cherries, and toasted pecans.â I gave it a 9.2/10.
@rjquillin Day 2: A little rounder on the nose. More of a ripe pear than freshly picked and stronger golden delicious apple than before. Less citrus on the nose than yesterday but more on the palate, go figure!
Now I am getting some of the green apple others have tasted. Also still getting grapefruit and tangerine. Kind of a âSweet-Tartâ wine but more tart than sweet for sure. Overall sense of citrus on the palate.
Acidity has dropped just slightly. Minerality still in full effect but like the nose, the palate/mouthfeel is a little fuller and rounder now. Likely due to the 5 months elevage on the lies.
@chipgreen The improvement with age, for me, was quite stunning. Made the difference for me from not-at-all-interested to hey, I can drink this.
Just now pulled the bottle out of the fridge for a final taste. Way cold.
@rjquillin@yannickrousseau
I shouldnât have implied that the wine is sweet by referencing Sweet-Tarts. Itâs not, but the citrus fruit flavors combine with the tartness to create a flavor profile that is at least somewhat similar to that of a Sweet-Tart. The acidity and minerality play a role in this as well. I like it!
@chipgreen@rjquillin@yannickrousseau
youâre tempting me. I donât need more wine, cause Iâve been mostly carb fasting the last couple months, but if it is really bone dry, I can drink it, in small quantities, which is okay by me. Have to save the sweeter, desertier wines until I take my next break, in mid-September, Doing 4-6 weeks on 1 week off. Keeps me sane.
@Cerridwyn@chipgreen@yannickrousseau
I think technically dry, but still with
Residual Sugar: Dry, 1.8g/l
or [edit 0.18% not even close to] the threshold of perception, generally considered to be between 1% and 2%.
@chipgreen I agree with your info. I bought a case and was cautiously optimistic. I thought it was everything you said and after I finished the bottle over two days, the tastes reminded me of a Sauvignon Blanc, except visually, the Colombard was yellower!!
NOT THE 2012 VINTAGE. Just unscrewed the cap from the 2013 COLOMBARD. We absolutely LOVED it. Got some apricot and pear on the nose. Nice, long crisp finish with a beautiful minerality.
Decided to go in for a caseâespecially since we liked the 2012 beforeâsee ddeuddegâs comments earlier.
Meant to post this last night when the offer went live, but was too tired from traveling and didnât make it to 10pm West Coast time! Anyways, onto the review!
Iâm typically a dry red guy, ranging from heavier cabs to Pinot Noir, Barolos, etc. Basically the whole gamut. My wife likes dry, fruitier reds most of the time, but switches to whites for the summer, mostly going for a Pinot Grigio or Sauv Blanc. Neither of us have any experience with this grape. We normally taste with at least 2 other people, but this was short notice so we will have to do.
Grabbed from FedEx around 5pm on Thursday, bottle was cool, and straight into the fridge for 5 hours. Going to taste while packing, as we are traveling tomorrow!
The bottle is screw top, and suprisingly heavy. Based on the initial impression, we would guess a list price of $25 if you saw it on a liquor store shelf. And some age to go with it! This is getting interesting!
Pnp, light, white fruit on the nose, maybe some white current? Not a lot going on, maybe too cold. First swirl, low viscosity, but surprisingly slow legs. Clear, free of sediment, very light straw color.
First sips are tart, some decent acidity, more white fruit, my wife said maybe white cherry? Not super fruity, but the tartness lingers for 20 seconds. Not sweet, not very complex.
As it warmed, the tartness mellowed a little, and we got some pear as well. Again, not super complex, but she said it was a decent summer sipper and a good deal for $100/case after drinking a few glasses. Definitely not my preferred wine, but she did enjoy it.
We had about 1/3 of a bottle as we finished up packing and I capped it and put it in the fridge. The next morning (donât judge me, I was doing it for the review!) I had a few sips and it held up through the night, more of the same notes but a bit less tart. This wine definitely has some life left and I wouldnât be afraid to order the case and save some bottles for next summer.
For the case price, this is a decent buy. We would order if it werenât for the summer shipping. Thanks for the rat bottle David!
Iâm curious of how this compares in âtartâ and âmineralityâ (which I like) compared to two other varietals from specific regions (which are distinct from the mainstream expectation of these varietals)
Rieslings (dry) from Washington State
Sauvignon Blanc from Lake County
Of course neither of those is a Colombard. I only know Colombard from the time of the 1970âs when there was a âjugâ wine brand name âFrench Colombardâ I think it was Almaden. A common Safeway-grade jug for like $5. And of course terrible. Iâm sure this has little in common with that.
Many of the aspects the tasters have said âisnât their thingâ actually appeal to me, as for example I like the very dry rieslings where you have a bit of lingering âsucked on a rockâ taste. At first that put me off, and now I seek it! Am I on the right track for this?
@pmarin
In general, I would liken this more to a Sauv Blanc than a Riesling. Also, Colombard is related to Chenin Blanc. Imagine a blend of 40% Sauv Blanc, 40% Chenin Blanc and 20% Riesling. It might taste similar to this.
I believe the mineral character of wine is truly connected to the age of the vines but it is also very important for the winemaker to be respectful of the terroir (soil, climate, exposure,âŠ) simply because if you are a heavy handed winemaker (for example: if you pick the Colombard over ripe, or if you use very aromatic yeasts during the fermentation or if you use too much new oak,âŠ), you will lose the sense of place and/or the sensation of minerality in a wine.
in regards to the âFrench Colombardâ back in the 70âs, early 80âs, the growers would farm their vineyard at 12, 14, 20 tons per acre which is huge and way over croppedâŠbut when the vines are 40 years old (like in the case of this Old Vines Colombard, they simply produce 4-5 tons / acre and this will help to concentrate the aromatics, provide mouthfeel and textureâŠ
@yannickrousseau
I think no matter what the âcropâ - wine grapes, coffee beans, tomatoes, corn on the cob, etc., if the grower respects the land and the crop you get a superior product when compared to something that is âcommodityâ farmed, even if you get less harvest per acre.
Okay, did FedEx loose my wine? Weâll know tomorrow, maybe.
Usual FedEx pattern
No Cal to the City of Industry (regional hub)
Industry an hour east to our local place where it goes out on a truck to me.
My wine, at last scan was about an hour west of Industry in a suburb of the great cesspit that is Los Angeles that I have never heard of.
My fault for not paying for expedited shipping for wine that is coming from a 7 hour drive away?
2012 Y Rousseau Old Vines Colombard
Tasting Notes
Why Colombard 2012 now?
Because itâs tasting surprisingly goodâŠit all started with Yannickâs weekly chat with his Dad in France. During one of these conversations, Yannickâs Dad mentioned that he had just pulled out of his wine cellar and drank a bottle of the 2012 Old Vines Colombard with a grilled wild salmon. The pairing was unexpectedly delicious!
The excellence of the 2012 vintage still shows in this Old Vines Colombard. The wine is refined, generous and complex. The nose shows meyer lemon, oregano, dried lemon, dried pineapple, and quince. Mineral with great purity and focus. It reminds me of a dry old vines Chenin Blanc from Loire Valley and Semillon from the Graves region in Bordeaux.
The acidity has softened but still provides a frame and pedestal to the wine. The mouthfeel offers roundness, stone fruit flavors, quince, and juicy, citrus-tinged finish. This Old Vines Colombard is easier to enjoy now than when it was released.
Why this 6-7 years old Colombard still has so much to offer?
The answer is fairly simple: 40-year-old Vines, Dry farming, skin contact maceration to provide & preserve the texture, bright natural acidity, and an approach to winemaking that is humble and respectful of the grapes.
âYannick decided, after finding a grape variety that he loves, that he simply had to make the wine. His Colombard is one of the finest white wines I have ever tasted.â Dan Berger, Vintage Experiences
Vintage and Winemaker Notes
French Heritage
The first wine Yannick ever made was Colombard, a white variety native to Gascony. Yannick was then studying for his winemaking degree at Toulouse University and interning in CĂŽtes de Gascogne. Not surprisingly, Colombard became Yannickâs âfounding wineâ when he established Y. Rousseau Wines in Napa in 2008. Yannick was elated to find older Colombard vines in a small Russian River Valley vineyard. The dry, refreshing Colombard has been one of Yannickâs most popular wines since.
Tannat is another wine that Yannick first made in France. He was truly fortunate to work side-by-side with the French Tannat guru Alain Brumont, who enlightened Yannick on the art of blending and a perfectionist approach to winemaking. At Y. Rousseau Wines Yannick now makes not one, but two award-winning Tannats!
Dreams Come True
In 2008, Yannick and his Texas-born wife and accomplice Susan started Y. Rousseau Wines. Before getting there, Yannick honed his winemaking skills as an assistant winemaker at Newton Vineyards and later as a winemaker at Chateau Potelle Winery.
Yannick hadnât planned to stay in California for a long time when he moved here from France. But he fell in love - first, with Napa Valley terroir and then, with his wife Susan. Together, they have put all their knowledge, experience, and passion in the Y. Rousseau project, crafting small-lot, artisanal wines.
Yannick stays deeply connected to his French roots. He will always remain the son and grandson of a farmer, home winemaker, and country butcher. His down-to-earth, respectful approach to the vineyard is obvious when you taste his wine.
Specifications
Included In The Box
Price Comparison
$264 for a case (not for sale online)
About The Winery
Winery: Y Rousseau Wines
Owner: Yannick Rousseau
Founded: 2007
Location: Napa Valley, St. Helena
Y. Rousseau Wines is the realization of a dream that began long ago in the South-West of France and evolved as Yannick Rousseau, French native, founder, and winemaker followed his heart and passion for winemaking.
Yannick was born in the Gascony region in the South-West of France known for its delicious, rich food, daily wine consumption and impressive longevity of the inhabitants. His life-long journey in wine started when he was 5 years old and drank his first glass of homemade wine with Pépé, his grandpa. Pépé hunted his own food, made his own wine, and was an artisan butcher.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, OH, OR, PA, RI, SC, SD, TN, TX, VA, WA, WV, WI, WY
Estimated Delivery
Friday, August 30th - Tuesday, September 3rd
Y Rousseau Colombard
6 bottles for $49.99 $8.33/bottle + $1.33/bottle shipping
Case of 12 for $79.99 $6.67/bottle + $1/bottle shipping
2012 Y Rousseau Colombard
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2012 Y Rousseau Colombard - $20 = 20.00%
@chipgreen Chip, youâve still got a bottle. When was the last time you twisted a cap?
@ScottW58 I gave you a bottle as well. Remember it at all?
@chipgreen @rjquillin
IMHO my liver deserves better, whoops drunk posting again
@rjquillin @ScottW58
I never did open one but I traded a couple to @bahwm and @ddeuddeg and also @sdilullo so maybe they will weigh in?
My very old CT notes from the 2012 bottles we consumed years ago:
Apr 2014 = Very tart and dry, definite food wine, but nice with shawarma chicken, hummus, and falafel
Mar 2015 = Tart but pretty good with Asian dishes from Noodles & Co
@sdilullo
Thanks for chiming in. Maybe I will open one tomorrow. It could pair well with mowing the lawn!
@chipgreen Iâm just impressed you remembered / checked CT
to ask us for our input!
@bahwm @ddeuddeg @rjquillin @ScottW58 @sdilullo
Step 1: Find Colombard | Status: Complete
Step 2: Chill Colombard | Status: In Process
Step 3: Drink Colombard | Status: Not Yet Started
@chipgreen @ddeuddeg @rjquillin @ScottW58 @sdilullo ddeuddeg just found a bottle of the 2013. We must have already consumed the '12.
@sdilullo Very good with Caesar salad with anchovies, lemon dressingâŠfor those who like anchoviesâŠ
2012 Y Rousseau Colombard Old Vines
@WineDavid49 is diabolical, and @ArianaWCC is his accomplice, plus, there is a bit of history to be sharedâŠ
With the help of Sherman, Iâll set the WayBack machine to March 4th, 2014, and a location somewhere between Sonoma CA and Carrolton TX and weâll visit that old site where this exact bottling was offered, at a higher price. (how is this vintage even still available?)
There was lively banter on the boards, and Yannick was passionate in his discussions with the ****ers. We purchased, and 41 bottles ended up on CT from the sale; six from my purchase, but given the discussion many more were purchased. Delivered a mere nine days later I was uncharacteristically eager to sample; based on the thread comments, I twisted open a cap before the month ended.
I need to digress a bit more, for context.
Iâm a product of the 60âs, in that I remember that original Woodstock. No, I wasnât physically there, but thatâs my era and thatâs when I started consuming wine. Unfortunately, for me, my circle of friends at the time werenât too savvy with their chosen grape juices, and most came in rather large economically sized jugs, meant primarily, with other readily available substances at the time, to inflect altered mental states at minimal expense.
Unfortunately, for me, that first bottle reminded me of some of those jugs.
Absolutely not anywhere near my current at the time, ca 2014, wheelhouse.
Christmas came in 2015 and I thought Iâd dispose of a second bottle at a department party on campus. The bottle was empty at the end of the event, and I didnât see anyone dumping, so thatâs an endorsement.
Of the remaining four bottles, three went to CAGrl, late of the other site, and one to none-other than @ScottW58 . At least it wasnât a white Zin.
Returning to the present, time has been very kind to this bottle, and/or perhaps my palate has evolved. A quick taste on Thursday, a bit more today, and some left over for Saturday finds I can drink and appreciate this for what it is. Still not a wheelhouse bottle for me, but not DtD either as was the first lot.
Thursday a co-worker and I had a sip at work after work of a too chilled bottle.
She got Jolly Rancher sour apple while I got green apple. We both thought grapefruit, she with the word sour and I with tart. Another co-worker tasting before us sent me his notes of "No real nose or mouth feel. Initial flavor dissipated quickly. Not terrible, but not much to it. For context he likes huge tannic reds; so take it for what it is.
Friday I finally got a bit more time to ponder over a chilled but not cold pour and follow it as it warmed.
Color was a green tinged yellow.
Still a reluctant nose, but absolutely no ethanol.
While still chilled/cool, the green apple-grapefruit is still a good descriptor .
Some minerality mid palate I didnât notice yesterday, and the finish was far longer than expected. Easily over a minute, but included some nuances Iâm still at a loss of words to describe.
This has aged a bit, for me in a favorable direction, that has added some interest. Itâs not all about crisp acidity but now has a bit of personality.
So there you have the pairing of first half of the bottle and me. Evolved from I donât think so DtD to this holds a bit of interest. Seems like it could go well with some foods, and did the chirashi-to-go I found at home this evening, or make a patio pounder for others.
More tomorrow, Saturday.
Oh, and I did get to know some much more educated friends, but Iâm just thinking Colombard, and Gamay, are just not my grapes of choice.
WD, you are a brave sole, and I owe you one, when you least expect itâŠ
I too am a product of the 60âs. But by the time the ended I was still pretty much a wine virgin. I had probably been given a sip of champagne at some event (or some sparkling Brut of some sort) but my parents were beer drinkers (and a crappy beer it was).
I came of age drinking mixed drinks (the cheap kind you can get in bars that sell to minors) and my taste with things in the whisky/whiskey family grew with time. I also came of age in the SCA where wine was mead, May Wine when you can get it and the occasional Chianti at the pizza place. My ex drank Blue Nun (back then it was still called Liebfraumilch) and fruit wines.
So when I got the lab rat email I was hoping it wasnât going to be a big red, because, well, I donât do well with them at all. I was surprised when I opened to see a white and took it home and put it in the fridge.
Yes, I drank it full on cold. It was 100+ yesterday, other than coffee, not drinking anything that is not full on cold, sorry. And then I cheated and googled. Saw the offering from wine.woot years ago. Saw all sorts of reviews of this wine for other vintages, most of which were admittedly to the authors pleasant and surprising. I learned more about the grapes themselves and was quite surprised to see the age of the vines even with the name of the wine.
I do not have a refined palate, even for my lovely coffee that I worship. When I try something new I often have to taste it and ask the barista - okay what am I tasting. When he or she tells me, I then can go, okay yeah, I see that. One thing no review had to tell me was fruity, that was really obvious. As stated above, there was no strong ethanol smell on the nose. A common thread in a lot of the reviews were both pear and apple, similar in many ways but I find pear to be sweeter (pear wine is yummingly sweet if you like real sweet wines) and I had more of that hint there than the apple.
Itâs listed as a dry wine, and as a less than sophisticated palate I was surprised at that, because there is a distinct sweetness to it, (from the pH?) It was light, refreshing, and falls into the category of a porch ponder to me. In triple digit heat it is crisp and nice and inexpensive. Something to be enjoyed not savored (if that makes any sense at all.
As for food, whatever a dry white would go with. Doesnât need food to me, just needs the bottle and a glass.
(Ponders its use in a white sangria or wine based fruit punch) (no offense to the Vintner intended)
So then for fun because the lab rat images have red wine and Swiss cheese and I was drinking this white with sharp white cheddar I tried to recolor the image. Iâm not very good at that sort of thing, but for your personal amusement
@Cerridwyn I need to get some coffee in me to be coherent, but hereâs a LINK to a Wine Folly piece discussing the perception of RS and fruit in wine.
More generally, pH (I donât think we actually taste this) and TA contribute to crispness and tartness.
Now, if only we knew what minerality isâŠ
@rjquillin
never been around a âprofessionalâ wine tasting. Have been around professional coffee cupping. And honestly, itâs really hard. So many things go into the taste of a cup (so I assume the taste of a glass) (and I know the taste of a dram of whiskey/whisky). I have scotch glasses and coffee mugs specially made to bring out aromatics because of an engineer designed shape. I have a very interesting orangerie scotch (prolly spelled that wrong) that âtastesâ totally different in my fancy Norland glasses than in a traditional glass of any kind and itâs all about the aromatics and twisting the alcohol molecules away from your nose while bringing the good smells toward it.
@Cerridwyn @rjquillin
Minerality is a state of mind!
At least until we start licking rocks like the girl from SOMM.
@chipgreen @rjquillin
@Cerridwyn @rjquillin I would agree that it is difficult to define mineralityâŠto me, itâs a little bit of that âje ne sais quoiâ that come from each specific region. In regards to the 2012 Colombard, because itâs coming from old vines, you get the sense of minerality from the Russian River benchâŠitâs almost a saline characterâŠ
@Cerridwyn @chipgreen @rjquillin Maybe a sense of placeâŠ
Any northern Virginia casemates interested in this and yesterdayâs Pinot Grigio, check out my post on the NOVA thread.
Saw Y Rousseau and thought it might be the return of their Tannat - really enjoyed that one!
@ctmariner There will be Tannat in your future!
but for this hot summer , the Colombard is perfectâŠ
As reported above, I have a bottle of the Rousseau 2013 Colombard chilling; will post notes later, FWIW, different vintage and all.
However, we had a bottle of the 2012 Colombard last year with our picnic supper on âShakespeare Hillâ here in Buffalo. My comment then: âPerfect picnic wine with curried chicken salad with celery, dried apricots and cherries, and toasted pecans.â I gave it a 9.2/10.
That pairing sounds yummy!
@yannickrousseau It was! I remember that well!
Drinking this now and really liking it.
On the nose; I am getting green table grapes, golden delicious apple and citrus zest. Also a slightly floral note.
On the palate; white peach, freshly picked pear, grapefruit and tangerine.
Bright acidity and yes, minerality! (My previous âstate of mindâ comment was meant to be tongue-in-cheek).
I donât find this to be sweet but it is fruity and tart as others have described.
Not even close to being over the hill, this is a steal at the case price!
@chipgreen community service at itâs best!
@rjquillin
Day 2: A little rounder on the nose. More of a ripe pear than freshly picked and stronger golden delicious apple than before. Less citrus on the nose than yesterday but more on the palate, go figure!
Now I am getting some of the green apple others have tasted. Also still getting grapefruit and tangerine. Kind of a âSweet-Tartâ wine but more tart than sweet for sure. Overall sense of citrus on the palate.
Acidity has dropped just slightly. Minerality still in full effect but like the nose, the palate/mouthfeel is a little fuller and rounder now. Likely due to the 5 months elevage on the lies.
This wine is aging very gracefullyâŠ
@chipgreen The improvement with age, for me, was quite stunning. Made the difference for me from not-at-all-interested to hey, I can drink this.
Just now pulled the bottle out of the fridge for a final taste. Way cold.
@chipgreen @rjquillin a petite winemaking info: the wine is bone dry.
@rjquillin looking forward to the second day review. Im teetering towards a purchase since I need a little more white wine.
@rjquillin @yannickrousseau
I shouldnât have implied that the wine is sweet by referencing Sweet-Tarts. Itâs not, but the citrus fruit flavors combine with the tartness to create a flavor profile that is at least somewhat similar to that of a Sweet-Tart. The acidity and minerality play a role in this as well. I like it!
@radiolysis Read back over the reports, and finished the bottle.
I have to repeat, I just donât think this grape with this Ă©levage is for my cup, contrary to what other well known and trusted palates are finding.
When on the cold side itâs still mostly about apple and grapefruit, but I canât call it at all fruity. When it was at what may have been optimal temperature, I think some peach peeked in, but all too quickly as it warmed that faded and it again became a simple white, but still with a lingering finish. Trying to describe those nuances I alluded to earlier seem to have turned a bit bitter; Iâll blame it on just too warm.
As always, and as demonstrated with the other reports; ymmv.
Now, need to find something to work with some 65 day aged Flannery.
And wait for that TannatâŠ
@chipgreen @rjquillin @yannickrousseau
youâre tempting me. I donât need more wine, cause Iâve been mostly carb fasting the last couple months, but if it is really bone dry, I can drink it, in small quantities, which is okay by me. Have to save the sweeter, desertier wines until I take my next break, in mid-September, Doing 4-6 weeks on 1 week off. Keeps me sane.
/image knobby-wiry-fruit
@Cerridwyn @chipgreen @yannickrousseau
I think technically dry, but still with
Residual Sugar: Dry, 1.8g/l
or [edit 0.18% not even close to] the threshold of perception, generally considered to be between 1% and 2%.
@Cerridwyn @chipgreen @rjquillin @yannickrousseau
Um, Ron, youâre off by an order of magnitude thereâŠ
@Cerridwyn @chipgreen @klezman @yannickrousseau
oops, right you are, thanks.
10g/l or 1g/100ml is 1%
@chipgreen I agree with your info. I bought a case and was cautiously optimistic. I thought it was everything you said and after I finished the bottle over two days, the tastes reminded me of a Sauvignon Blanc, except visually, the Colombard was yellower!!
NOT THE 2012 VINTAGE. Just unscrewed the cap from the 2013 COLOMBARD. We absolutely LOVED it. Got some apricot and pear on the nose. Nice, long crisp finish with a beautiful minerality.
Decided to go in for a caseâespecially since we liked the 2012 beforeâsee ddeuddegâs comments earlier.
Our food pairing with the 2013 COLOMBARD: Parmesan crusted tilapia, green beans with fennel, and pattypan squash sautéed with candy onions, garlic, and thinly sliced red radishes. Yep, a perfect pairing. The wine got better as it warmed a bit.
Meant to post this last night when the offer went live, but was too tired from traveling and didnât make it to 10pm West Coast time! Anyways, onto the review!
Iâm typically a dry red guy, ranging from heavier cabs to Pinot Noir, Barolos, etc. Basically the whole gamut. My wife likes dry, fruitier reds most of the time, but switches to whites for the summer, mostly going for a Pinot Grigio or Sauv Blanc. Neither of us have any experience with this grape. We normally taste with at least 2 other people, but this was short notice so we will have to do.
Grabbed from FedEx around 5pm on Thursday, bottle was cool, and straight into the fridge for 5 hours. Going to taste while packing, as we are traveling tomorrow!
The bottle is screw top, and suprisingly heavy. Based on the initial impression, we would guess a list price of $25 if you saw it on a liquor store shelf. And some age to go with it! This is getting interesting!
Pnp, light, white fruit on the nose, maybe some white current? Not a lot going on, maybe too cold. First swirl, low viscosity, but surprisingly slow legs. Clear, free of sediment, very light straw color.
First sips are tart, some decent acidity, more white fruit, my wife said maybe white cherry? Not super fruity, but the tartness lingers for 20 seconds. Not sweet, not very complex.
As it warmed, the tartness mellowed a little, and we got some pear as well. Again, not super complex, but she said it was a decent summer sipper and a good deal for $100/case after drinking a few glasses. Definitely not my preferred wine, but she did enjoy it.
We had about 1/3 of a bottle as we finished up packing and I capped it and put it in the fridge. The next morning (donât judge me, I was doing it for the review!) I had a few sips and it held up through the night, more of the same notes but a bit less tart. This wine definitely has some life left and I wouldnât be afraid to order the case and save some bottles for next summer.
For the case price, this is a decent buy. We would order if it werenât for the summer shipping. Thanks for the rat bottle David!
/giphy horrific-fanciful-passenger
/giphy tonal-ghastly-salamander
Iâm curious of how this compares in âtartâ and âmineralityâ (which I like) compared to two other varietals from specific regions (which are distinct from the mainstream expectation of these varietals)
Rieslings (dry) from Washington State
Sauvignon Blanc from Lake County
Of course neither of those is a Colombard. I only know Colombard from the time of the 1970âs when there was a âjugâ wine brand name âFrench Colombardâ I think it was Almaden. A common Safeway-grade jug for like $5. And of course terrible. Iâm sure this has little in common with that.
Many of the aspects the tasters have said âisnât their thingâ actually appeal to me, as for example I like the very dry rieslings where you have a bit of lingering âsucked on a rockâ taste. At first that put me off, and now I seek it! Am I on the right track for this?
@pmarin
In general, I would liken this more to a Sauv Blanc than a Riesling. Also, Colombard is related to Chenin Blanc. Imagine a blend of 40% Sauv Blanc, 40% Chenin Blanc and 20% Riesling. It might taste similar to this.
I believe the mineral character of wine is truly connected to the age of the vines but it is also very important for the winemaker to be respectful of the terroir (soil, climate, exposure,âŠ) simply because if you are a heavy handed winemaker (for example: if you pick the Colombard over ripe, or if you use very aromatic yeasts during the fermentation or if you use too much new oak,âŠ), you will lose the sense of place and/or the sensation of minerality in a wine.
in regards to the âFrench Colombardâ back in the 70âs, early 80âs, the growers would farm their vineyard at 12, 14, 20 tons per acre which is huge and way over croppedâŠbut when the vines are 40 years old (like in the case of this Old Vines Colombard, they simply produce 4-5 tons / acre and this will help to concentrate the aromatics, provide mouthfeel and textureâŠ
@yannickrousseau
I think no matter what the âcropâ - wine grapes, coffee beans, tomatoes, corn on the cob, etc., if the grower respects the land and the crop you get a superior product when compared to something that is âcommodityâ farmed, even if you get less harvest per acre.
@Cerridwyn would definitely agreeâŠ
/giphy hilarious-funky-low
Anyone in SW MO/NW AR interested in a few bottles, let me know!
Okay, did FedEx loose my wine? Weâll know tomorrow, maybe.
Usual FedEx pattern
No Cal to the City of Industry (regional hub)
Industry an hour east to our local place where it goes out on a truck to me.
My wine, at last scan was about an hour west of Industry in a suburb of the great cesspit that is Los Angeles that I have never heard of.
My fault for not paying for expedited shipping for wine that is coming from a 7 hour drive away?
@Cerridwyn
I will be heading out to City of Industry to have lunch with our crew tomorrow, I will let you know if I find a box on the street
@ScottW58
thanks
give it last rights please