2006 Peugeot sighting

Last night — purely in the interest of science, you understand — Garagiste Mike opened a bottle of the 2006 Peugeot we bottled back in April. While it’s had two months to get its sea legs, it should have been far from ready for active duty; the 05, for example, took about a year after bottling to finally skate about the deck.

The 2006 seems generally on the same trajectory, but we were both surprised at how far it’s come along. After a half hour to catch its breath in a decanter, the Peug tasted rich and full, with great depth of fruit, hint of chocolate, and a generous, luxurious feel in the mouth. And the fragrance: holy olfactory! A backdraft of pure, ripe fruit that’s totally disarming.

It was still on the hard side, though — more laser-cut steel than sanded wood — and by the time we got to the finish, it was already a few miles into Mexico and out of our jurisdiction. While there’s no guarantee it will slip back into the country some day, I think all that flavor and fragrance suggest there’s a good chance it’ll do just that.

Any one else tried it since bottling?

1 comment

Putting a cork in 2006

A Case \'o PeugeotSomewhere around 10pm last night, we stretched the last label over the last bottle of 2006 Peugeot, drawing to a close that plucky vintage. It’s kind of like putting the last fin-fold on a paper airplane and then flicking it into space — it could crash, it could sail, but aside from the momentum you put into the construction and the toss, its destiny is now pretty much out of your hands.

Based on what I tasted last night, though, I think it’ll float on the breeze quite elegantly for a while. Into a holding tank, we siphoned half of each of the barrels we’d put the blend into back in the fall, and then added half of the stainless steel container that held the rest of the blend. After bottling that, we siphoned what remained in each of those containers into the tank, bottling until the last dregs dripped through the hose. A pain in the ass, but the idea behind it was that each barrel probably evolved a little differently over the last 7 months, so bottling them one after the other would result in different wines. More critically, the wine stored in the stainless — because it had no further oak exposure after blending — was indeed tighter, so it at least had to be spread around.

We’d never bottled this much wine at one sitting, so while we knew it would be a slog, we didn’t really know how much of one. A few volunteers came early to think through the system, get it set up, and begin the first blend into tank, and then the full complement came a few hours later at 3. While the two blends into tank added to the time, it was, as always, the labeling that took for-effing-ever. We’ve got to figure out a better way to do that. If George hadn’t requested his cases come un-labeled, we might still be sticky with glue.

All in all, though, I think it was worth it. The Peug was remarkably fragrant in the tank, and it laid gracefully in the mouth with lovely ripe fruit, subtle tannin, and a good spine of acidity. Before we added the first portion from the stainless, it tasted round, full, and ready to slide down the gullet; after the tighter product from the stainless, it clenched up again, but it says to me that after a year or so, this one should be exceptionally lovely. That’s borne out by the 2005 Peug, which blossomed about 3 years out.

Mmmmmm… when is 2009 again? Pics from bottling after the break…
Read more

Comments are off for this post