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NapaCabs Friday Afternoon Tasting April 20th, 2012 Terlato and Chapoutier Down Under Chimay Trappist Ales Rouge & Blanche Per Flight $ 15.00
Terlato & Chapoutier 2010 Shiraz Viognier Victoria $13.95 Per Bottle “Dark and spicy, with violet notes around the blackberry and mineral flavors, finishing with shades of pepper and smoke. Drink now through 2016. 2,100 cases made” Wine Spectator 90 Points
Terlato & Chapoutier 2007 Shiraz Malakoff Victoria $29.95 Per Bottle “Dripping with minerality, this has oodles of crushed stone and slate character riding over the bass notes of ripe plum and spice, finishing with snap and pizzazz.” Wine Spectator 92 Points
Terlato & Chapoutier 2008 Shiraz L-Block Victoria $51.95 Per Bottle “Firm in texture, focusing its mineral-accented ripe blackberry and black pepper flavors over a sleek structure and into the long, vivid finish.” Wine Spectator 93 Points
Chimay Blanche $9.95 Chimay Blanche (White), with its typical golden colour, its slightly hazy appearance and its fine head is especially characterised by its aroma which results from an agreeable combination of fresh hops and yeast. The beer's flavour, as sensed in the mouth, comes from the smell of hops: above all it is the fruity notes of muscat and raisins that give this beer a particularly attractive aroma. The aroma complements the touch of bitterness. There is no acidity, but an after-bitterness which melts in the mouth. This top fermented Trappist beer, refermented in the bottle, is not pasteurised. Ingredients: Water, malted barley, wheat starch, sugar, hop extract and yeast
Chimay Rouge $9.95 Topped with a creamy head, it gives off a light, fruity apricot aroma produced by the fermentation. The taste perceived in the mouth is a balance confirming the fruity nuances noticed in the fragrance. Its taste, which imparts a silky sensation to the tongue, is made refreshing by a light touch of bitterness. To the palate, the taster perceives a pleasant astringency which complements the flavour qualities of this beer very harmoniously.
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