![[image/logo]](/img/mythopia_logo.jpg){kind=logo}
MythopiaBlue Velvet
Edouard Thorens (@winestache, Tasted on June 19th 2020):
The first time I tried this wine, blind, down in the cellar high-up in Arbaz, I had a hard time believing this could be made only from grapes. The fruit was so explosive, so fresh, so present on the nose; there had to be other berries involved. Hans-Peter and Romaine had done it before, with T&T adding 50% aronia berries. I figured they might as well have just thrown a bunch of blue- and blackberries in the ferment this time around… but no. This was 100% Pinot Noir. Fresh, heroic, alpine, Pinot Noir, that is.
As I’m trying the wine again, the fruity notes remind me of late summer. A whole basket of fruits seem to jump out of the glass as you sniff again, and fresh minty, lovage notes make up for the complex balance.
On the palate, the wine holds the freshness of crisp mountain water, it’s clean, long, and has quite a velvety touch indeed. It ain’t light though, the wine has got power, depth, and magnitude, but in the most juicy form ever. It’s hard to resist a second serve. Sip after sip, you feel the wine, alive, flowing into your body and soul, just as that mountain brook flows through the vineyard, caressing the herbs and plants. Nature has gone full circle.
Ten Natural Wine Fascinations of 2024 (by Aaron Ayscough)
My dear friend Lucie Kohoutová kindly opened this staggering, six-month whole-cluster-macerated Alpine pinot noir for me during a brief stopover in Prague last January. It took a few minutes of concentrated swirling and sniffing around her living room table to draw a line between this wine and certain masterpieces from Bruno Schueller and certain, well, educational Sancerre pinots from Sébastien Riffault. It is the entrancing, blasphemous perfume of botrytis on dry pinot noir. At once regal and revolutionary, “Blue Velvet” is a wine that should tear up the rulebook of Burgundy.
