Snak

Forståeligt! Det er jo næsten for godt til at være sandt...

Hype it!

Du skal vel også have finansieret din 2016 produktion med en primeur allerede nu.

Haha. Det er sgu gennemført, Seifert!

Nye regler på vej i Alsace: (fra www.jancisrobinson.com): "Firstly, still dry white wines must mention the word sec on the label if they are dry in EU terms (ie with residual sugar of up to 4 g/l or up to 9 g/l provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content, eg 9 g/l RS and at least 7 g/l TA). This applies both to AOP Alsace and AOP Alsace Grand Cru and will be very welcome to all of us who find it frustrating not knowing what to expect from a bottle of wine with no indication of sweetness on the label when a certain level of residual sugar is very common. Mind you, even if you know a wine is not dry, you may not know just how sweet it is - terms such as demi-sec may appear on the label but they are not obligatory.

Secondly, a new classification level, AOP Alsace Premier Cru, will be created between the current AOP Alsace and AOP Alsace Grand Cru. As Aulagnon says, ´a long work on the "lieux-dits" which are already candidates within our vineyards is in process´. Out of the existing 400 or so lieux-dits, 150 have applied and he expects around 70 to succeed. The granting of this status will depend partly on historical records and partly on tasting.

Thirdly, the grands crus of Vorbourg and Hengst are in the process of applying for permission from INAO (the French regulatory body for PDO and PGI status for all drink and food products) to label Pinot Noir produced from those vineyards as Alsace Grand Cru. A third one in the running is Kirchberg de Barr and others are starting to prepare their case. A positive outcome seems likely but such changes proceed very slowly through the regulatory system and Aulagnon thinks implementation may not be until 2017. René Muré´s Cuvée V Pinot Noir and Albert Mann´s H Pinot Noir are current examples of wines from Vorbourg and Hengst respectively that are not allowed to put Alsace Grand Cru on the label.

I am not convinced that the second and third changes described above will make much difference to the region´s reputation or sales – though Pinot Noir, currently a small sector but perhaps eyeing up the increasing success of its neighbour´s Spätburgunder - might benefit from being labelled as a grand cru. Even prior to such changes, Alsace wines are doing well."

2011 Cave Saint Desirat Domaine de Rochevine Saint-Joseph

Sjov, men ret funky kooperativ-syrah fra det nordlige Rhone. På én og samme tid emmende af lort og lavendel(!) Lidt brændt gummi, sort peber og lakrids. Frugten respektabel moden og saftig (kirsebær, brombær). På ingen måde en elegant vin, men der er noget gedigent, ærligt og bondsk ved vinen, som jeg egentlig ret godt kan lide. Oplagt til charcuterie eller en uhøjtidelig peberbøf!
http://www.supervin.dk/saint-joseph-211-domaine-rochevine?gclid=CMr7h9_Rn8kCFQLncgod0QECGw

Lort & Lavendel - det nye Shit & Chanel.

Smukt og DEJligt

Hårdt at have succes:
https://www.facebook.com/1647738022165933/photos/a.1647743065498762.1073741828.1647738022165933/1648949988711403/?type=3&theater

Haha, underholdende "markedsføring". Det skal nok gå dig godt.

2012 Burn Cottage Pinot Noir (Central Otago, South Island, NZ)

- skruer lidt mere op for det sødmefulde og charmende her på andendagen. Liflig saft sgu!