Tasting Notes by Brand: Domaine le Chaou

Rating 6/ 10
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Domaine le Chaou 1989 Jean-Claude Duluc Lot N02 45%

Nose: Caramel apple might be one of the most wonderful desserts, were it not for the near impossible mission to eat it in comfort. Like a hell crafted filling extractor. And let’s be clear, granny smith, or perhaps a pink lady or honey crisp is a must. It’s the contrast between the tart crisp apple and rich velvety caramel that makes it such a blast. Speaking of caramel, I still miss sugar babies. They need to come back during the next retro wave. Onwards. Dusting of christmas spices. Brown sugar lolly. Annnd oak. Although not tannic, and not overwhelming, just a big old hug. 15 minutes later, it morphed. The pure bourbon vibe has settled and a myriad of herbal and floral notes peek out. Freshly pulled ice plant. Begonias. And a sharp lavender black tea note. There is more but for another day.

Palate: Potently herbal and piquant. the bite of a sorrel sauce on baked salmon, or perhaps even a black pepper red wine reduction. The oak dominates, twinned to the powerful herbal notes. We’re talking high rye territory. Stewed prunes, dates, almond paste baked goods. Over steeped black tea. Grapefruit peel.

Rating: 6 / 10 – love the nose. And the palate works but it’s not something I could reach for all the time as I struggle with the big herbaceous style.

Rating 7/ 10
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Domaine le Chaou 1988 30 Year Old – for Fitte et Laterrade 51%

Nose: Whoa. A rich, dark, dank explosion. Dark chocolate covered cherries. Julie has taken to hiding those so we don’t steal them from her now that the kids are tall enough to get into the secret treats cabinet. Dr pepper BBQ sauce. Black potting soil. Caramelized pecans. I’ve got a jar of locally made miel de caña, which isn’t technically honey, but is boiled down sugar cane juice to make syrup. It’s so dark and funky, approaching an amazing balsamic vinegar / molasses note. This is an oak monster.

Palate: Ohhh yeah. Oak to the max. Aged vinegar and the tiniest note of anchovies. I’ve been obsessively making caesar salad dressing for the past three weeks trying to nail the recipe before Julie gets back from visiting her parents. It’s her favorite and she was complaining that no restaurants on the island make it right. It’s all about that umami vibe. Hints of worcestershire and high quality anchovies. Dark chocolate bitterness – like the first time I tasted a cacao nib or espresso before I knew what to expect. And a concentrated sweetness that has almost stopped being sweet. Like a fermented date or dried fid. The spice cabinet is out of control, especially on the clove side. Oak and more oak. Just powerful.

Rating: 7 / 10 – I love that armagnac can get here, although let’s just acknowledge it’s a bit of an aberration. As an oakenfile, this is an absolutely outstanding pour, but it’s probably jumped the shark for most fans. It is so close to an 8. What a nose!