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Jamie Kennedy RESTAURANT (not Wine Bar)

Nondoctor

By Nondoctor
in Ontario: Dining

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Tom Gandey

Tom Gandey

Posted
Posted

I'm pretty sure the Bonny is blended with Cab Franc (quite a bit I guess considering the "forced fruit intensity"

Tasted about half and half to me. I guess they are trying to help Tannat/Madiran appeal to a wider audience.

Tom Gandey

Tom Gandey

Posted
Posted
"overripe new world wine that tasted only loosely of Tannat."

I would disgaree here, hence my purchase.

It has a gutsy, slobbery, dirty fruit focus with a strict tannic core that grabbed me by the balls....

New world?

Meh.

A little bit of that.

But that's what Randall G. is reaching for with this dabbling, non?

I love the inherent (and almost forced) fruit intensity myself.

And I'm slowly drinking all of it.

I have 4 bottles left from my private order of 48.

I agree with your assessment of the wine, but what I was trying to point out is that Madiran can offer so much more if it is asked. While it did have fruit/tannin, the overripeness (or lack of acidity, depending on how you look at it) did detract from my enjoyment of it.

I think Randall is trying to put the spotlight on underappreciated (read: high margin) varietals by using witty marketing gimmicks. He wants to appeal to a mass-audience, therefore he is forced to lean towards new world winemaking. I'm in the marketing business and I think he does a great job of getting people to try new things. Honestly, how many people outside "the biz" do you know that can decipher a French/German winelabel?

Not knocking your selection as I think it suits braised dishes very well and I forget that your job as a sommelier is not only to introduce people to new things, but to offer something with mass appeal.

Have a 6L of '88 Bouscasse VV in the cellar, what are you doing tomorrow? :blink:

Tom Gandey

Tom Gandey

Posted
Posted

I think Tom may be referring more to a young tannat and it's astringent tannins and it's plum and tar profile vs the tart cherry I get from the Bonny Doon.

You would be surprised how sweet (for Tannat) the tannins are on the '01 Montus. Its a total baby but it gushing with ripe berry, tar, licorice and the kind of earthiness you generally can't find in $30(CAD) bottles. I might have a case left and I don't know if I will be able to keep my hands off it long enough to reach any type of maturity.

Agreed on the BD, it seems to have quite a bit of ripe CF and doesn't come across as a typical Madiran.

Nondoctor

Nondoctor

Posted
  • Topic Starter
Posted

"Have a 6L of '88 Bouscasse VV in the cellar, what are you doing tomorrow?"

Well... my friend is in town from the UK...

"nil illigitimum carborundum"

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