2004 Chateau le Payral, Bergerac Sec - Printable Version

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- TheEngineer - 11-24-2005 04:25 PM

Initially felt abit too oaky with with some air, calmed down quite a bit. Meally, almost like a Mersault in style, but always with a bit more acidity. Nicely done for $9.99 but still a hit too much oak for my taste.

[This message has been edited by TheEngII (edited 11-24-2005).]

- Thomas - 11-26-2005 08:54 AM


Did the label say this is Chardonnay? If not, it is likely mostly Sauvignon Blanc (and wood of course [img][/img]

- TheEngineer - 11-26-2005 01:31 PM

You know...I thought that it was an SB on tasting........I was told it was a tasted like no Chard that I knew of...Thanks......I thought I was going crazy (or may already be there)....

If I was not told as such, I would have said SB. Then again, the other night I was out for dinner with a client at a nice spot in Boston when the waiter told me that the Mersault was made with fine Mersault grapes from France. I told him it was Chard and he kindly corrected me and told me that they do not grow anything cheap like that over there......... I said okay... and smiled.

I will remove and post elsewhere!

[This message has been edited by TheEngII (edited 11-26-2005).]

- wondersofwine - 11-26-2005 05:19 PM

Hilarious story, Engineer.

- TheEngineer - 11-26-2005 09:07 PM

ummm...can one of you moderators help me with this move...I realized too late that I can't move other posts...

Many thanks in advance.

- TheEngineer - 11-27-2005 10:59 AM


- Thomas - 11-27-2005 01:09 PM


The next time you go to that restaurant see if they have any wines made from the Burgundy grape. I heard a rumor that some idiots in Burgundy are trying to make red wine from Pinot Noir instead...

- Drew - 11-27-2005 01:14 PM



- TheEngineer - 11-27-2005 04:07 PM

hehehehehehe [img][/img] !