Monday morning, 7:00 am. I drive 50 miles to Vermont for work, avoid hitting deer in rut while listening to audio books on my Kindle. [The author used the word “phallus” today, which I revealed to a giggly Carey when I got home.]
4:00 pm. I drive 50 miles back, tail the honey wagon toting cow diarrhea to spray on the fields, wave to the Shushan skate kids at the midpoint, and race to get changed to be at the gym by 5:30. I’m too skinny in the arms for sleeveless t’s; I think about that on the 3-minute drive, hoping it will change soon, regardless of whether I decide to wear sleeveless t’s or not.
Home by 7:30, shower, repeat on Wednesday and Friday. Tuesday and Thursday is much the same, except I stay over in Vermont at my folks’ place to preserve my sanity and my auto, which is sadly in its seasoned years.
As a result, my blog attentiveness has suffered lately. To those who care, I apologize. I have 4 wines, including this one, that I am dying to share with you. Luckily, my notes are pretty thorough and my memory is good. I was clued into this Carneros Pinot Noir after its success at a Friday Purdy’s tasting, which I was unable to attend due to my commute.
Founded by Champagne Taittinger in 1987, Domaine Carneros consists of a 138-parcel in the heart of Carneros underscored by a monolithic, 18th century château modeled after the Taittinger-owned Château de la Marquetterie in Champagne.
Superbly herbal, understated, and strikingly complex—complex even for a wine twice the price. Not to mention, you might just find it, or perhaps a substitute vintage, in Costco. The red fruit—raspberry, strawberry, and cherry—is very crisp and lean, showing its sweetness primarily in the nose. Perfect acidity, garden fresh rhubarb, clove spice, and pretty rosy-ruby, semi-transparent optics. There is nothing forced or overworked about this wine—it tastes hands-off. Just great grapes and vineyard practices.
I noticed just a slight herbal/vegetal numbing sensation in the mouth—like the sensation that can occur while eating celery, caused by Eugenol (also found in cloves, nutmeg, basil, cinnamon and bay leaves). Very minor, but both Carey and I picked up on it. Like a natural Anbesol. Quite nice.
At $24, it’s pricey, but not so much for good California Pinot.