Have you ever noticed that the over-sulphured, likely-inoculated California Cab was served to you by a lavishly dressed winemaker, hiding behind a thick layer of makeup? Or, on the other hand, that a clean, mineral-driven Chablis was made by someone just as sharp and straight-forward?
For me, the most recent clear-cut proof of this phenomenon occurred back in December when I brought my Dad and step-mom over to Domaine Henri Germain in Meursault to taste with Jean-Francois. Even with the cold state of the underground cellar and the young state of the 2009 wines in barrel, each sample displayed a natural, honest, and friendly personality, much like the man who tended the vines and vinified the grapes seemed to be. In fact, Jean-Francois’ inviting nature (and my immediate affinity for the wines) led me to boldly offer my services as a humble intern right on the spot. And just as I imagine his wines are never ones to be perceived as intimidating or aggressive, he agreed with a smile.
|Working atop the Beaune Bressandes hill.|
|Team Henri Germain burning branches.|