One of the more interesting wines at Mas Coutelou is L’Oublié. It is also one of my favourite wines. On Thursday, June 9th Jeff called in his oenologue, Thierry Toulouse, to help to decide on the blending (assemblage) of the new version of L’Oublié.
So what is L’Oublié? It is a blend of grapes just like the vast majority of Languedoc wines and, indeed, Mas Coutelou wines. However, it is also a blend of wines from different years. For example the Carignan is a blend of wine from 2001, 2007 and 2010 which has been stored and aged in a barrel called a demi muid. Add in a similar blend of Grenache and Syrah from different years and then other wines to add even more complexity and depth. The name means ‘the forgotten one’ referring to the original barrel of wine which had been, well, forgotten.
This is how I described L’Oublié in my article about the Coutelou cuvées:
“It has aromas of dark fruits and leathery, spicy notes too. It is dark flavoured too, blackberries, liquorice and even coffee are just some of the many complex flavours. It benefits from decanting to allow that complexity to resolve itself a little, and it will stay fresh for days after opening. There are not many wines like this around and I honestly don’t know why. It is unusual and one of my favourite wines because of its complexity, its balance of older and more youthful flavours. Terrific.”
It is the mix of darker flavours with the hallmark Coutelou freshness which really appeals to me about this wine. So, how is it made?
Jeff had taken samples from the demi muid barrels of old Carignan, Grenache and Syrah and also samples of other wines which he had, for example Copains 2013. This is a pure Cinsault, from Rome vineyard, released in 2014 but Jeff had aged some of it in barrel too. Younger wines were on the table too, available to be used. We tasted these separately first to get a feel of the flavours which would be in the mix. Frankly, the barrel aged Copains was so good I’d have made a wine just of that!
Using the base wines of the old blends the oenologue measured out the proportions based on the quantities of each wine available for the final cuvée.
The wine was left to mix for a few minutes and then we tasted. The first was very good but, perhaps, edging a little too much towards the dark side of flavours. So, some 2015 wine was added to freshen it up and … voilà. The characteristics of previous versions of L’Oublié but made with newer wines on top of the base wines.
The decision on the blend made, Jeff then set about blending the components together in tank where it will sit for a while to marry together. This will be bottled at a future date, yet to be determined as it depends upon when the wine is ready. It will tell Jeff the right moment. Yet another wine to look forward to.
If you don’t want to take my word for how good L’Oublié is then here are other reviews and tasting notes:
June 14, 2016 at 5:14 pm
It is indeed a rare wine which is blended like this. I’ve never tried this cuvée. Wholly different to the fractional blending of Champagne, or the putting together a sample for the en primeur tastings (wink). Choosing what to put in and leave out takes a really good palate.
Actually, I say it’s different to Champagne, but not so much from a multi-vintage cuvée like Cattier’s Clos du Moulin.
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June 14, 2016 at 6:02 pm
It is a different wine, but such depth and complexity. I was rather pleased with myself when the oenologue and Jeff had come to the same conclusion re the early blends. Think Mr Stolarski stocks it by the way
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