Y. Rousseau Yannick Son Of A Butcher 2022 0.75 L Flasche

Alles über Y. Rousseau Yannick Son Of A Butcher 2022 0.75 L Flasche 2022

42 Tannat, 40 Cabernet Sauvignon (Napa Valley und Sonoma Valley), 8 Malbec, 5 Petit Verdot, 3 Cabernet Franc, 2 Merlot. 20 Monate in französischer Eiche (20 neu) . Nur 550 Kisten produziert.
- JoS, verkostet im Dezember 2024: Kräftiges Rubinrot mit violetten Reflexen offen und einladend attraktiver Duft mit Aromen von dunklen Beeren, schwarzen und roten Kirschen, Blaubeeren, Milchschokolade, Kakao, etwas Lakritz, Mineralien, mediterrane Kräuter, Röstaromen, eine attraktive Vanillenote, ein klein wenig erdige Anklänge am Gaumen mit herrlicher Textur, saftig, fein cremig, runde Tannine mittlere Säure, intensiv, tolle Frucht, mineralisch unterlegt, verbreitet Lebensfreude, mundwässernd, viel Trinkfluss, vielschichtig, mittellanger+ Abgang, sehr fruchtiger Rückgeschmack. Schmeckt vom ersten Schluck weg, muss daher nicht unbedingt dekantiert werden. Für mich am besten aus dem Gabriel-Gold-Glas. Ein großartiger Wein, der eingängig ist und doch nie langweilig wird.
- JoS: Ein lautstarkes Salut an seine Heimat in der Cotes de Gascogne ist der Son of a Butcher, eine Tannat basierte Rotwein-Cuvee von Yannick Rousseau. Damit erweist er seiner Familie seinen Respekt, denn sein Vater war Metzger, Jäger und Winzer, ebenso wie sein Großvater. Es ist ein saftiger, attraktiver Wein den man gerne trinkt, der gut zu einem Essen passt, und der kein Vermögen kostet. Yannick bringt all seine Erfahrung im Umgang mit Tannat ein um mit Unterstützung von Cabernet Sauvigon, Merlot und Cabernet Franc diesen köstlichen, körperreichen, sanft-würzigen Wein zu vinifizieren. Zudem ist das Etikett witzig, es zeigt Yannicks Vater in jungen Jahren mit einem Kalb vor der Metzgerei der Familie. Das Gesamtpaket des Weines macht ihn zu einem perfekten Wein zu einem Schmorgericht, zu Wild, zu einem Burger oder ein hochwertiges Steak .
- NOTIZEN DES WEINGUTS: STORY: French winemaker Yannick Rousseaus love affair with wine began at age five with his first glass of watereddown wine made by his grandpa, Pépé. Pépé was an artisan butcher, he also hunted his own food, and made his own wine. Yannick has fond memories of long dinners with many laughs and heated discussions accompanied by simple, delicious dishes and good, unpretentious wines. Yannicks Dad was also an Artisan Butcher. Son Of a Butcher Red Blend is a salute to his French heritage and a homage to the easy-going way of life in the South-West of France. Open a bottle any day of the week and enjoy the warmth of family and friends, and the delights of an everyday meal. Pépé and Yannicks Dad (pictured above on the label in front of the familys butcher shop) would approve! It bears saying again...2021 was one of the best vintages in the last two decades for NapaSonoma. Simply perfect growing and ripening conditions. SOB shows the softer side of Yannicks favorite red grape
- Tannat
- and its amazing potential as a blending variety. Its color is deep and bright black cherry. The nose is full and generous with elegant, profound notes of blackberries, baked cherry pie, cassis, dry herbs, dark chocolate, black olives and delicate French oak. The mouthfeel is supple upon entry leading to a juicy mid-palate. Full-bodied while offering sweet spices, cocoa powder, pure dark berries, silky tannins, great balance and a smooth long finish. It is an unmistakable California resident...rich and juicy and with a youthful vibe...while never forgetting it has French lineage and that certain je ne sais quoi. Consider a richly stacked meat lasagna, a thick pork chop, or a steaming bowl of chili...even (Susan's) spicy meatloaf, eggplant parmesan or tout simplement ...a juicy hamburger (topped with fois gras?!) to pair with this ole SOB!
- SOMM SELECT, Ian Cauble, Master Sommelier: YANNICK ROUSSEAU IS ONE OF NAPA VALLEYS ASCENDANT SUPERSTARS . (...) Yannick Rousseau is a proud Californian now, but he beautifully captures the spirit of his native Gascony with this hearty red blend.
- Meg Houston Maker, Maker's Table über den 2017er: Winemaker Yannick Rousseau is the son of a butcher and the son of a son of a butcher. His grandfather, whom he called Pepé, carved meat and hunted game and made the familys wine in their native Gascony, France. His father carried on the tradition. Yannick now makes wine in California, and this vinous homage is based on another of Gasconys natives, Tannat. Here its kissed by California sunshine and polished by blending with Cabernet Sauvignon, Merlot, and Cabernet Franc. Its friendly and fruity, but it shies from frivolity. The aromas are dense with smoky red and black brambles but lifted by fresh herbs. There is a suggestion of chocolate and cocoa, and the wines modest tannins and sweet fruits allow it to pair well even with spicy seasonings
- curry, pimentón, sriracha.
- SOMMSELECT, Ian Cauble Master Sommelier über den 2017er: This wine teaches us to never judge a book by its cover . When we tasted this a few weeks back, everyone at the table did a double-take: Cellar master Yannick Rousseau coaxed extreme generosity out of his California-grown Tannat, then layered in a supporting cast of Cabernets and Merlot to create one of the most unique and delicious red wine values of the year
- a $25 daily drinker that OUTPERFORMS MANY TRIPLE-DIGIT BLENDS from Napa and Sonoma . Tannat might be the worlds most criminally underrated red grape, but Rousseau was put on earth to change that . He fell in love with the variety in his native Gascony, and studied at Madirans Château Montus (arguably the worlds most famous Tannat producer) before moving to California with the goal of putting Tannat on the map. His irresistible Son of a Butcher is the perfect introduction to the variety for anyone feeling a little gun-shy about its famously beefy structure. Like Yannick himself, this blend has one foot in the Old World and the other in the New
- a Californian vin de pays, if you will. One sip will have you scratching your head over why this is your first dip in the Tannat pool
- IT OFFERS THE SAME TEXTURE AND INTENSITY I PRIZE IN THE BEST NAPA CABERNET SAUVIGNONS WITHOUT THE CUMBERSOME PRICE TAG . Aside from its varietal makeup, meanwhile, is the spirit in which it is made: Its not aiming to be a trophy bottling but instead an authentic country red that elevates the everyday wine experience. In my opinion, Rousseau actually accomplished both, whether intended or not
- THIS IS A DELICIOUS, SERIOUS, TRULY MEMORABLE CALIFORNIA RED! () The fruit for Son of a Butcher comes from both Napa and Sonoma think of each vineyard as a puzzle piece, and Yannick snapping them together into an organic whole. Tannat isnt exactly springing up left-and-right
- he sources from the only Tannat vineyard in the Russian River AVA . The cool, foggy mornings and well-draining soil keep the Tannat fresh and crunchy