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LES BLOG


(DES GARAGISTES)


Les Garagistes is a shadowy cabal of friends who make wine together in an
undisclosed location in SE Portland. Their blog is a concise catalog of blinding
truths and outright fictions (not necessarily in that order), but it's worth a
read anyway. Their wine is not for sale.
 * Who the…?
 * Les Wines
 * Vintage Chart
 * Events


LES WELCOME

Whether by intent or tragic typo, you’ve landed on the home of Les Garagistes
winery collective. If you’re new to our dark cabal, a rich and heady stew of bad
French grammar and subterranean winemaking awaits. But where to start? Here are
a few suggestions:

 * First, who are these Garagistes and where do they get off? And didn’t I hear
   they were dead?
 * We sully the fine pages of Fine Cooking Magazine and stir it up in the pages
   of Mix Magazine.
 * Winehenge: the movie. If that’s not enough to get you to click…
 * Plastic capsules and why we switched to paper
 * Lastly, mourn with the Moody Blues as they appear to lament the end of a Les
   Garagistes harvest.

Thanks much for stopping by. Our 2017s are gently aging in the cellar, and
another exciting vintage is just ahead. Hope you can join us for it, and let us
know what you think of what we’ve cobbled together.




AND SO IT BEGINS

by Matt, October 01st, 2018 | Category: Les Garagistes,Vines,Winemaking

Vintage 2018, here we go!

No comments


SCALING A PEUGEOT VERTICAL

by Matt, November 19th, 2017 | Category: Les Tasting Notes

What an opportunity: twelve years of our Peugeot Bordeaux-style blends, all in
one place. So before everyone descended upon them with glad cries, George and I
tasted through them in relative silence. Standouts for me: 2006, 2007, and 2013.
Our notes:

2004
A little vegetal back in there somewhere, but surprisingly excellent overall.
Bricky color, but still lively. There’s something astringent and/or tannic
running along the base, but pretty nice for 12! Drink Soon.
GW: Holding up well. Elegant. Engaging. Mellow. Fruits fading with dignity.

2005
Odd and pungent dill, almost American Oak smell dominate nose. The fruit is okay
in the mouth, but they give way to old tannins pretty quickly. A LOT of
sediment. Past Prime.
GW: A little thin and old but steady, smooth. Fruits linger in the finish.

2006
Oaky nose, but a lovely nose! Full, lively and fun as well. Higher acidity and
nice bright cherry throughout – it tastes *less* old than the 2007. Fruity, but
excellent backbone. A lot of sediment on this one. Drink soon (but it’s great)
GW: Getting old but still engaging. Good balance and length. Mature and elegant.

2007
It still has a beautiful nose! Violets, and very Franc-driven. Great finish,
beautiful and still full of life. This one has aged VERY gracefully. Perfect
now.
GW: Good nose, impressive flavors. A little old in the finish, but lingers
nicely.

2008
Not much nose but beautiful in the mouth. Lean, and *definitely* showing its
age, but good structure/bones. Good, but on its way down.
GW: Minor nose. Bright and lively. Fun fruit, good acidity. Steady presence on
the palate.

2009
Nice, reasonably approachable nose. Luscious, some chalky cocoa, a good finish.
Decent acidity, tannins could keep it around for a bit. Drink now.
GW: Very good, all rounded, medium finish. Starting to show its age

2010
Mature nose, floral with a good dose of oak. Rich and full in mouth, very
approachable. Not a super long finish, but not too bad, either. The character of
this P is defined by its oak, for better or worse (mostly better). Drinking
great right now.
GW:Very approachable, lovely fruit, low acid, short finish.

2011
Short, short finish, but decent if lean fruit. Astringent for sure. Everything
falls away quickly (even faster than the 2012) and worse, sucks the flavor out
of your mouth. Downhill from here
GW: balanced but thin fruit, slightly thin and acidic finish

2012
Full rich nose, with deep ripe fruit and beautiful in the mouth but almost
instantly, it disappears/drops off. Really odd.
GW: Good but weaker than the 2013. Poor finish.

2013
Maybe a tad unripe in the nose somehow. Real Bordeaux character about it. Full,
good balance, length. Not hugely ripe, but that’s balanced by lots of character.
Drink now.
GW: Great balance, nice degree of age

2014
Tight, angular, good acid. Much less approachable than the 2015. Needs 2 years?
GW: falls off a little. Slightly overripe

2015
Smells approachable, tho you can also smell the alcohol. A little dead in the
mouth right now, but has a decent finish. Maybe a year away.

No comments


FIRST FRUIT WEDNESDAY

by Matt, August 29th, 2016 | Category: Vines

Looks like our Roussanne is coming in for a landing, so I’ll be heading east to
pick it up – and taste through our other varietals – on Wednesday.

Let the games begin!

No comments


THE 2015 PEUGEOT BLEND

by Matt, August 16th, 2016 | Category: Winemaking

We have met, deliberated and spat, so herewith, your 2015 Peugeot blend:

> 47% Cabernet Franc
> 40% Cabernet Sauvignon
> 8% Merlot
> 5% Syrah

A round of applause, please for the Garagistes who bravely shouldered the burden
of trialing this out last weekend. I think we had a great group: lots of
discussion, good ideas from everyone, and collegial differences of opinion.

We’ve done blending trials like this since 2006, the first Peugeot, but every
year I’m amazed we actually get something we like – and with pretty much
unanimous consent.

This year was no different. The Cab Franc had a higher than normal acidity, as
well as more alcohol than we’d like, so right away the lynchpin of every Peugeot
was in question. After tasting through the component wines individually, we
waded into blending, but after 2 blends I found myself wondering if we’d ever
wrangle these distinct personalities into balance.

But again, I shouldn’t have feared: by the 4th blend – not coincidentally when
we started adding Syrah into the mix – things were starting to fall into place.
To me, it was a question of controlling the acidity the Franc brought to the
table, getting the right (but not too much!) amount of fruit (via the Merlot and
Syrah), and controlling the amount of tannin throughout (largely the Cab Sauv’s
contribution, in addition to weight in general).

Anyway, the final wine kind of knocked our socks off. It’s really got a lot
going on in the mouth – lots of things firing at once, but in concert – and it
smells heavenly.

Next up: the Labourier!

No comments


IMPROVED VINTAGE CHART GOODNESS

by Matt, August 03rd, 2016 | Category: Les Garagistes,Les Tasting Notes

Check out our much-spiffier vintage note page, which not only features better
lozenge-icons, but on click of same, recent tasting notes by card-carrying
Garagistes to better guide the opening or holding of our wines.

Hope you like it!

No comments


THE CABERNET LONG-SOAK: DAY 46 & PRESS

by Matt, November 23rd, 2015 | Category: Fermentation,Winemaking

This thing is ready. What was increasingly bitter and awkward tannins have, like
a caterpillar, transformed into a smooth, silky butterfly almost overnight.

There’s still some EA in the cap, but since EA is a surface dweller (it needs
oxygen to survive), we scrape off the top 1-2″ before press. Then we let the
free run drain from the bottom of the fermenter before shoveling out the grape
must into the press, setting it aside so that even if the pressed grapes are
still stained with a bit of EA, we’ll at least have clean, lovely free run.

But as far as we can tell as the actual press progresses, we’ve scraped off any
compromised fruit: this stuff tastes and smells fantastic!

No comments


THE CABERNET LONG-SOAK: DAY 30

by Matt, November 07th, 2015 | Category: Fermentation,Winemaking

As of today, we’re approx 28-32 days out from sealing the Cab away. So now that
we’re close to our guess about when it’ll turn, we need to start really paying
attention.

Of course, we’ve been tasting/smelling the Cab every 4-5 days. We’re getting
some EA on the surface – a little disturbing, for sure – but a stern talking to
with argon and sulfite sprayed over the cap seems to have really knocked it to
its knees. In fact, when we bellows’d the plastic this morning, it actually
smelled close to pretty straight.

And the wine itself, below the cap, continues to be totally clean. But it has
been changing — today it had evolved more of a planty, stemmy aspect, something
we both felt was interesting (that is to say, not a defect). Maybe a bit more
richness.

Still, it’s hard to say where this thing is in its evolution. The acidity is
high enough, that for me at least, it’s hard to get a read on the tannins. Right
now, they taste just fine to me, though they should be getting increasingly
astringent up to the turn. We’ll definitely keep an eye on it…

No comments

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