I'm not quite sure how, but this Bruno Sourdais seems to have gone under my radar.
I’ve sent them an e-mail to see if I can get have a delivery sent out to me when I’m in France soon. Their rosé seems to be weighed down with
awards every year. I’d like to get my mitts on some of that.
Your description of the wine, and just as importantly the proper reverence which you apply to the 'holism' of gastronomy, even of a solitary nature, is refreshing.
Mmmm. This is my ‘almost certain not serious’ face. I’m not very good at the ‘honeyed quinces grilled to perfection with raspberry stripes but possibly one too many cloves’ kind of thing, and nor do I want to be, but I like to try a little harder than ‘96++ POINTS!!!’ Probably the best would be along the lines of ‘you know what a decent Châteauneuf tastes like right? Well, this isn’t it/just about makes it/is what you are imagining/blows your ideas apart.’
I see on the L&W website that the Sourdais 2019 Chinon (EP) is bursting with - you guessed it - ‘crunchy red berry fruit.’ I’ve been trying to think of crunchy red berries, but the best I can do is the stones in cherries or the seeds on a strawberry. The 2017, on the other hand tastes of ‘charming red berries’. That sounds better. Oh, hang on, it also has ‘a nice solar character.’ Anyone? No, me neither.
Writing about wine-tasting is like dancing about architecture, as FZ should have said. I enjoy some of the missives on CT, though. I might start adding my own if I can hit on a suitably irreverent style. This is my current favourite note...
‘Dead. Really, REALLY dead. Brown, cloudy and swampy, it had been dead a LONG time.’
I’ve got two bottles of that one. Can’t wait!