Here are a couple of bottles recently uncorked. About every other Monday, Master Sommelier Chuck Furuya holds a podcast featuring winemakers from California, Germany, Italy and most recently France. Vigneron Antoine Jobard was featured highlightling his luscious white wines primarily from Meursault. I originally purchased the wines made by his father, Francois Jobard which were made in the reductive style, In other words, you had to give them air - decant - and even then, the wines would change as the evening progressed. Of course, back when I purchased those wines, they were mostly in the $50 range. Since Antoine took the reigns, the label has changed and Antoine doesn't make the wines in the reductive style... and they mostly are in the $100 range. So that evening I uncorked a bottle of 2003 Francois et Antoine Jobard Meursault "En la Barre".
After aerating my tasting glass, there was lightly buttered brioche on lightly toasted brioche on the nose with a good concentration and long finish. Though I have several other bottles in storage, this was probably my last "En la Barre"... oh well, wine isn't made to save, it's meant to drink!
Then, a couple of days later I uncorked a 2018 Luna Sangiovese Riserva to pair with the Italian Sausage and Rapini Pasta. I've always enjoyed the Luna Sangiovese Riserva as there's a hint of gravel and semi-dried cherry but it's not all fruit. There also are nice mineral undertones on the palate. Because sangiovese grows like a weed in Napa, if you don't manage your vines properly, you'll end up with a ton of grapes producing a simple, thin wine but this sangiovese was nothing like that. Their Freakout also was an interesting white as it contained an undisclosed blend of white varietals and seemed to have some skin contact as there were tannins on the palate. But alas... the Luna winery was sold to Burgess Cellars in 2021 as Burgess lost their winery in the Napa Glass Fires so Luna is now just a memory...
Then a couple of days after that, I uncorked a bottle of 2016 Marquiliani Anne Amalric Rose which I "forgot" about in storage. Because Marquiliani Rose are about elegance and finesse, they shouldn't be cellared but uncorked young. This bottle did lose some the freshness but it still was drinking very nicely. And it was great with a tray of supermarket sushi...
Yes, I usually uncork a bottle every couple of days so there will more over the next week...
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