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{"id":2765,"date":"2010-04-25T15:27:28","date_gmt":"2010-04-25T14:27:28","guid":{"rendered":"http:\/\/vinosseur.com\/?p=2765"},"modified":"2010-04-25T15:27:28","modified_gmt":"2010-04-25T14:27:28","slug":"robert-smith-hald-and-cuvee-raoul-2006","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/robert-smith-hald-and-cuvee-raoul-2006\/","title":{"rendered":"Robert Smith-Hald and Cuv\u00e9e Raoul 2006"},"content":{"rendered":"This being my 100th post here on vinosseur, what better topic than the two things I love: music & wine.\u00a0 And what better day to publish this post – on my birthday!<\/p>\n
This video was recorded on the 23rd of April at Caf\u00e9 Herman<\/a><\/strong> in Leikanger, Norway. It was recorded with my old Nokia, so forgive me,\u00a0 primarily for the audio quality.\u00a0 If English is your language, then skip to 1’25” in the video (the first 1’20” is in Norwegian) for the English intro and dedication.<\/p>\n The artist<\/span>:\u00a0 Robert Smith-Hald<\/a><\/strong>.\u00a0 Born in West Chester County, Pennsylvania into a secluded, nearly self-sufficient religious community called Camphill.\u00a0 Robert’s upbringing, according to him, has definitely shaped his relationship to music quite keenly.\u00a0 His lyrics and melodies reflect who he is and where he comes from.\u00a0 Please also visit his MySpace<\/a><\/strong> page.<\/p>\n The wine<\/span>:\u00a0 2006 Domaine Le Mazel Cuv\u00e9e Raoul – G\u00e9rald & Jocelyne Oustric have been making wine in the Southern Rh\u00f4ne without the use of sulfur since 1998.\u00a0 The 2006 is a blend of Syrah and Grenache (approx 70\/30) spontaneously fermented, macerated for 30 days, stored in cement and then bottled without filtration,\u00a0\u00a0 fining or the addition of sulfur.\u00a0 One of my favorite wines and one of the most stable natural wines I know.\u00a0 The wine improves for up to 10 days after opening and doesn’t begin to fade until around day 18.\u00a0 I love it!<\/p>\n A very sponty nose with aromas of dark berries lifted by red fruit, farmyard and just enough volatility to make me want to jump up out of my chair and dance! Fantastic concentration and structure,\u00a0 gripping tannins and enough freshness to help get the bottle down in minutes.\u00a0 The 12-12.5% alcohol makes it also quite food friendly.<\/p>\n Enjoy the video!
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