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{"id":3560,"date":"2011-01-31T23:44:55","date_gmt":"2011-01-31T22:44:55","guid":{"rendered":"http:\/\/vinosseur.com\/?p=3560"},"modified":"2011-01-31T23:44:55","modified_gmt":"2011-01-31T22:44:55","slug":"a-tasting-note-2004-clos-de-lorigine-fan-de-voile","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2004-clos-de-lorigine-fan-de-voile\/","title":{"rendered":"A tasting note: 2004 Clos de l'Origine Fan de Voile"},"content":{"rendered":"
I’ve written about Marc Barriot and his Clos de l’Origine before, so if you wanna refresh your memory, click here<\/strong><\/a>. The wine i wrote about was one of his whites, but this is something completely different. It’s not red, that’s for sure, but it’s not really white either. Rather, this wine glows much like radiator anti-freeze fluid.. What? yup.. it does, check it out:<\/p>\n <\/a><\/p>\n Date tasted:\u00a0 January 26th<\/sup>, 2011 21:00<\/strong><\/p>\n Appearance:<\/strong> Orange, brown, greenish color. Much like radiator fluid?? The grenache gris is a light red colored grape which with some skin contact should give the wine a pinkish-orange hue.. Judging by the look of this wine (the color), it does suggest some oxidative wine making techniques.<\/p>\n <\/a>Nose:<\/strong> at first whiff, reminds of an oloroso sherry, or better yet, a Marsala. It is an oxidized style wine. It does have a bit sharper aromas with some citrus, orange peels. Almonds, raw. Dusty, wet stones. Hints of caramelized nuts as well on the back. Hints of espresso. Strange wine. Sherry-like tones are what I keep coming back to. Pecan pie? I should also say that the aromas jump out of the glass and you can smell it from feet away.<\/p>\n Palate:<\/strong> Bone dry. Slightly nutty at first with some citrus peel and mineral. Nuts come back after swallowing. A bit of an alcohol sting, but not too much warmth. Very, very slight hints of rancio<\/em>, with the dried, spiced fruit. Oxidative style really dominates. Fresh and rather light with a pretty good structure. It’s actually quite drinkable for this style of wine, but i still think I’d rather share the bottle. Semi-long, semi-sweet finish.<\/p>\n I wonder what Marc eats with this wine? Cheese? Charcuterie?? Or is it just as an aperitif?\u00a0 I don’t love it. I don’t hate it…hmmmm, I’ll have to try it again tomorrow.<\/p>\n January 27th<\/sup>, 2011 17:15<\/strong><\/p>\n Nose:<\/strong> sweeter aromas today and more spicy notes. I swear i can smell dried apricots and more candied nuts. Much less noticeable alcohol on the nose today as well. I have to say that i am a bit surprised at how this has changed overnight for the better. Some of those oxidized notes that were so dominant yesterday have sort of \u00aboxygenated\u00bb and burn off… an oxygenated oxidized wine?<\/p>\n Hmmm. My mouth is watering as I nose this glass…<\/p>\n <\/a>Palate:<\/strong> Much \u00absweeter\u00bb on the palate today as well. Again, those apricots and candied nuts that I found on the nose. Alcohol also less noticeable than yesterday. A slight, very pleasant bitter almond finish appears today, and i love it. This is a great aperitif. Something about this also reminds me a bit of a vermouth, like Martini Rosso (minus the sugar). Know what I mean?<\/p>\n The finish is also longer and sits on the middle of the tongue, and the roof of the mouth. Like sucking on a candy.<\/p>\n I am enjoying this wine much more today than i did yesterday. Has this wine opened up and improved since yesterday? Am I more relaxed today? Is it a \u00abbetter drinking day\u00bb? Or is it just because the wine is a few degrees cooler today giving it all these positive attributes? I don’t know. I know only that this is damn good right now. There is something about this wine that makes it much more quaffable than yesterday.<\/p>\n On January 30th<\/strong>, a few days after i started writing this tasting note, I got this message from Marc describing this wine:<\/p>\n “The Vin de voile is a mistake. he came from the quilles Libres 2004 grenache gris. i harvest the grenache gris the 20\/08\/2004, fermentation in big barrel for 30 days, then aging in barrels outside, bottling direct from the cask, only 13 % alcohol, a dry and fine rancio!!.<\/p>\n <\/a>the color was a big ros\u00e9, so i put it outside in used barrels for 365 days. after sun, rain and wind it became a nice ‘ptit Vin Jaune” …<\/p>\n i decided to bottle it (600 bottles). i have 192 bottles left. pretty hard to sell in France when it is not a vin jaune !!<\/p>\n it is very good with cheese and foie gras or such spicy meals, but French are very chauvinistic so i keep drinking it slowly and give for special tasting…”<\/p>\n In a separate message, he confirms that this was his first vintage with this grape variety:<\/p>\n “the famous grenache gris which skin color is red, so at harvest when i press a bit too much, i extract too much color… and so it became a nice ros\u00e9!!<\/p>\n it takes time to like it, try whit a manchego, anchovies and pizza or foie gras (half cooked) if you still have some…”<\/p>\n