Dear readers the Penniless Pensioner has been cleared of all tax evasion suspicion by the Canada Revenue Agency. It was all just a horrible mistake the CRA said and failed to apologize despite the fact PP spent two weeks in a Roman prison (awaiting extradition to Canada) where he became somewhat renowned for learning how to make Tuscan Boar Stew. In fact he made it better than the famous chef Rocco Spinelli who taught PP and the other inmates in the prison how to make this dish.
He has had some 60 pounds of frozen Tuscan boar shipped to him and I have been invited over to his home discuss a new consulting contract. PP is loaded as the Panamanian bank accounts simply contained the profits from his investment in Bitcoin. Thank goodness his accountants declared these profits in his tax returns!
So we have a dinner of delicious Tuscan Wild Boar Stew over freshly made pasta (another skill picked up by PP as a “resident” of the Roman prison). What PP would like to do is build up stock in his newly designed wine cellar that in beauty and capacity equals that of the Auberge de Cremidia in Toronto. The only rule is that no wine shall be over $29.95. The wines are all to be cellar dwellers with the ability to age and improve. They must be bought in lots of 6 directly from wineries or liquor stores. My payment for this consulting work will be the same number of bottles purchased for his cellar. Oh this murky world of bartering! All purchases will be made in cash. I agree.
This is no easy task considering the strict and low budgetary constraints I am facing. But I am up for the challenge!
So my first stab is a 2018 Les Hauts de La Gaffelière which is a Saint-Émillion Grand Cru. Bordeaux wines are very well known for their ageing capacity but bear in mind years ago the grapes were harvested “green” (earlier than today) with the idea the wine would age well slowly and not be consumed quickly after bottling.
The wine has a transparent black cherry colour. On the nose a solid laser beam of blackberry and black cherry with just a bit of hazelnut wafer cookies and wood suggesting to me newer French oak.
On the palate the tannins are there but they are laid back perhaps for better days? The palate is doing its best to disguise the fruit but the fruit is there and needs at least three more years to shine. There are huge black fruits just waiting to bust out of the slammer and when that happens PP will have scored a big hit. Although most of my points are based on what is the glass right now I have a bit of discretion to take ageing into account.
This wine will cruise into 2030 nicely but after that it’s a crap shoot. By the way it would do nicely with Tuscan Wild Boar Stew right now and will over a few years as the fruit and softness develop will suit lamb particularly well.
(Les Hauts de La Gaffeliére Saint-Émillion 2018, AC Saint-Émillion Grand Cru, Maison Betrand Ravache, France, $26.95, Liquor Control, Board of Ontario # 648923, 13.5%, 750 mL, Robert K. Stephen, A Little Birdie Told Me So Rating 91/100).