Had these on my "want to try" list for a long time, and finally got a chance.
- La Mouline (over 10% viognier co-fermented syrah) was soft and approachable, even with a minimal decant. Good but would have preferred a much lighter meal to pair. Glad we poured it early.
- La Turque was the most balanced for my palette — solid, structured, complex. Could easily let this age longer but no real need imho.
- La Landonne took the longest to wake up, and went through a bunch of interesting phases, including floral and anise-driven and eventually into the iron oxide that reminded me of Walla Walla rocks district funkiness. Certainly the one that drove the most conversation, and even folks that don't like (for instance) the punch in the face that is Cayuse or Horsepower were happy with this bottle.
by blinks
7 Comments
Thanks for sharing
I fucking hate calling them the la las but they’re so worth it…. Which vintages?? All 3 ’11?? Interesting
So, the Landonne was the favorite? If you’ve had other vintages, what did you think of this vintage as a whole?
What an amazing evening! But tbh wines like these shouldn’t be paired with food, at least not at first until you’ve tried them all and seen them evolve awhile. Any food will take something away from every wine, like meat softening tannins, but these are wines with legendary tannins. I’d want to fully experience them and see how they change after awhile, especially La Mouline which has some of the sexiest and most unique texture in the world worth savoring every drop. Of course to each their own experience, just commenting as you hinted at this.
I thought La La was abbro for the La Landonne solely.
Sorry for doing, but someone will comment soon – in wine jargon ‘palate’ is talked in a figurative way for taste/tasting, whereas pallette or palette must be a load or the variety of something coming from the art – painters tool
I thought these were supposed to age for decades?
Superb !