Founding partners Yves Cuilleron, François Villard and Pierre Gaillard still take part in the decision making as well. Since Pierre-Jean Villa left to start his own domaine, Pascal Lombard has been in full control of the winemaking-he’s been with the winery since 2001, worked in Tavel and Burgundy before that. This négociant/domaine has grown steadily since it started in the late 1990s-it now owns 37 acres of vines, has contracts for 62 more and produces 30,000 cases annually. And then, by using both approaches together, you get both the broad picture and the fine details. The other way, is to taste a range of wines covering several appellations from within the broader region-such as at Les Vins de Vienne. This stuff is delicious.One way to learn the quality and style of a new vintage is to taste at a domaine such as Jamet, where a single appellation is broken down to its basic parts. I think this one skyrocketed up to the top of my list.ġ7:04:16 GMT -5 atison said:Had my first bowl of Plum Pudding today and all I got to say is WOW. Only downside was I got some bad looks from the wife when I walked by her afterwords and she assured me I would need to change before heading to christmas eve festivities. Didn't get in the way of enjoying it at all but it is one thing to note. I am a bit of a drooler with the pipe and a clincher, and this thing had me foaming like a rabid dog. Not a chemical taste or a fake sweet taste (think of cigars that were dipped in sweetner, yuk) but a wonderful coating that left just a hint of natural sweet flavor on your lips. One thing interesting was the taste that is left on your lips and tongue. It was a nice cool burning hour of bliss. I did pack the bowl with mostly the bits that had fallen to the bottom of the tin verses rubbing out some of the chunks so maybe that helped. Although it appeared a bit moist in the tin, it burned like a champ with very few relights. It was amazing how much it puffed up after the charring light. Yes the smokiness is there but it doesn't dominate at all and works nicely with the fig/raisin/hay and even spice flavors that this stuff putts out in droves. This stuff jumps right out of the gate with full flavors. However, upon flame hitting the tobacco my worries were gone. So I was a little nervous firing a bowl up on whether I would have buyers remorse. Not much dried fruit or anything I look for so far. The tin note is pretty smokey/latakia heavy. Got to be honest, I was a little intimidated about this stuff since picking the tin up. Had my first bowl of Plum Pudding today and all I got to say is WOW.

Briar by Plum Pascal