Last night we had friends over (and a standard poodle friend for Lucy
the hound). Betsy made a lamb and white bean stew served over barley,
with a salad with smoked mozzarella and a sundried tomato dressing.

Starter (with crudites with a dip) was the 2006 Thierry Germain
"Soliterre" Saumur blanc. Sec-tendre, sweet apple fruit with some
wooly Chenin notes and a little tropical edge (Nancy says banana but I
don't get that). No apparent oak (which Germain I believe is known
for), but a fairly big style. But there is good acidity, and I enjoy
this. B

With the stew, 2 Syrahs

2001 Graillot Crozes-Hermitage
I was a little worried at first- clean cork with little staining, but
there seemed some stewed notes- I know my cellaring was ok, but what
if it saw heat in transit before I got? But a little breathing time
did it a world of good- the stewed notes seemed to fade, leaving solid
dark fruit topped with meaty and earthy aromas. Continues to changes
with air, some anise, black olives. Midbodied, not a ton of depth, but
interesting and classic Northern Rhone. B+

2002 Montes Alpha Syrah
So I had put this away to see what a couple years would do, it stayed
in box for more like 5-6. Still plenty of fruit, a peppery edge under
the sweet ripe fruit (blackberry and redder plum), a hint of vanilla.
Pretty decent, but I'm not sure a lot was gained by cellaring. B/B-
*
Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

On Feb 25, 10:24*am, DaleW > wrote:
> Last night we had friends over (and a standard poodle friend for Lucy
> the hound). Betsy made a lamb and white bean stew served over barley,
> with a salad with smoked mozzarella and a sundried tomato dressing.
>
> Starter (with crudites with a dip) was the 2006 Thierry Germain
> "Soliterre" Saumur blanc. Sec-tendre, sweet apple fruit with some
> wooly Chenin notes and a little tropical edge (Nancy says banana but I
> don't get that). No apparent oak (which Germain I believe is known
> for), but a fairly big style. But there is good acidity, and I enjoy
> this. B
>
> With the stew, 2 Syrahs
>
> 2001 Graillot Crozes-Hermitage
> I was a little worried at first- clean cork with little staining, but
> there seemed some stewed notes- I know my cellaring was ok, but what
> if it saw heat in transit before I got? But a little breathing time
> did it a world of good- the stewed notes seemed to fade, leaving solid
> dark fruit topped with meaty and earthy aromas. Continues to changes
> with air, some anise, black olives. Midbodied, not a ton of depth, but
> interesting and classic Northern Rhone. B+
>
> 2002 Montes Alpha Syrah
> So I had put this away to see what a couple years would do, it stayed
> in box for more like 5-6. Still plenty of fruit, a peppery edge under
> the sweet ripe fruit (blackberry and redder plum), a hint of vanilla.
> Pretty decent, but I'm not sure a lot was gained by cellaring. B/B-
> **
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.

I've alwasy been a fan of Graillot but often finded that stewed note.
Thanks for the notes.