Buying weed Risoul

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Buying weed Risoul

We use cookies to deliver a reliable and personalised ArtQuidexperience. By browsing ArtQuid, you agree to our use of cookies. Artists Community More. Create Your Free Account. Tweet 3. Memory of a weed-end spent with my friend Victor rest his soul who invited me into his second home, and there that I see? This wonderful wagon of the past who handed me two arms like a child, and shouted: George! Make me a drawing! As early said and done. Log in to post a comment. Add to my basket. Velaux, France. Visit gallery. Modern and Contemporary Art. The blue cart is risoul. Select a Theme Abstract. Animals Horses. Architecture, Monument. Artistic Nude. Books, Comics. Cars and motorcycles. Cinema, TV. City, District, Street. Corridas, Toros. Flower, Tree, Garden. Genre Scene. Hunting, Fishing. Life Scene. Marine Landscape, Boats. Military, War. Music, Jazz, Rock. Portrait, Selfportraits. Religious, Spiritual. Sciences, Sciences Fiction. Still life. Wild Animals. Wine, Gastronomy. World, Travelling. Always recognize me on this computer. Lost password. You Log in to post a comment. View more similar artworks. Exhibit a similar artwork.

Anthony Thevenet

Buying weed Risoul

Related material. After cutting his teeth in the cellar of Georges Descombes, one of the local veterans of natural winemaking, followed by five years as the right hand man of Jean Foillard, one of the true luminaries of Beaujolais, he went out on his own. If one were introduced to his wines in or , it may have been difficult to predict where Anthony was headed, despite having crafted some of the most compelling s I tasted from all of the greats in Beaujolais. But if you caught him at the beginning, as we did, with his fantastic and vintages, the writing was already on the wall: he is destined to carve out a place among the best in Beaujolais during our lifetime. Aside from his previous mentors, he is largely influenced from the generations before him who are old enough to be his father, or grandfather. Characters like Jean-Louis Dutraive who treats him like a son and Yvon Metras, along with a slew of new winegrowers in Beaujolais have a great deal of respect for Anthony and his versatility as a winegrower. All the wines complete malolactic fermentation and there are no finings or filtrations made. Morgon is one of the most celebrated crus in Beaujolais and is situated in the heart of its ten cru communes. The bedrock in northern Beaujolais is quite the opposite of their northerly Burgundy neighbors who grow Pinot Noir and Chardonnay on limestone bedrock and clay. It may seem like wine geek overkill to dig in on a subject like soil grain, but as a general rule it has great impact on the shape of a wine and its nuances, whether subtle or powerful. It is commonly observable in the case of Beaujolais, and elsewhere, that sandier soils bring elegance and aromatic lift, while more stony soils tend to narrow the wine in some way, bringing density to the core and often harder tannins. This is merely a small taste of many examples that could be cited based on soil grain. Sandy and rocky granite soils provide the Morgon wines of Thevenet a certain well-rounded structure and richness with lift and grace rarely matched by other crus—although each cru has their own personality and strength. Important to note about this hill is that the bedrock is impossibly hard and often spare in topsoil, making for powerful wines with more defined lines and a deeper core concentration than what is typically found from wines grown in granite. Wines grown in schist and other metamorphic rocks showcase pronounced unique stony, mineral and deeply metal nuances in the aroma, taste and texture. By appearance, the Mauves wine is likely a more deep, full red, but also more elegant and horizontal in the palate compared to the often tense, metallic and vertical Saint-Joseph wines further north. He found a good parcel of very old vines on a soft slope with deep pink granite sand and gravel topsoil—a combination that makes for wines with great aromatic lift, mineral intensity and depth. These parcels are rented but were immediately converted to organic culture and worked by Anthony and his father. Deeply committed winegrowers evolve and embrace constant change because no season is the same as another; they use intuition and intimate knowledge of their vineyards, past vintages and the growing season to make thoughtful and often spontaneous adjustments that suit each year. The reality is that we are simply unable to cover such technical details with true accuracy. There is too much variation from one parcel to the next, from genetic advantage and health between vines in the same row, vintage-to-vintage, how the winegrower managed certain moments during the growing season like pruning, canopy management, cluster selection, etc. How does a wine taste one day after it was bottled, or two months, a year, ten years, or glass by glass and taste by taste? Was the glass topped up while descriptions were being written, thereby changing the expression of the previous two ounces and rendering those descriptions suddenly less relevant in the mind of the taster? What if the taster was tasting on an empty stomach? Or during a meal? Or after eating? All of these contexts elicit various reactions to wine, including a different set of chemical reactions in our mouths. What was the weather like the day it was tasted, drank, assessed or judged? Did they find that the wine tasted unexpectedly fruity which was strange because it was a leaf day? Did they taste only the first, middle or last parts of a bottle? Everyone who knows anything about a good wine knows that its least profound moment although still good is when the cork is first pulled, and the most inspiring during the last sips. Wine is alive and full of change and so are we; so was it the wine that changed, or the taster? And once we have all the details, what will we do with them? Yet I understand the desire to get all the answers as the means and method in which to connect the dots of contemplation, study and enjoyment created by our life experiences through wine. The meaning of life can be glimpsed through its nuances, as it can through many other things. The wines we represent show a range of moments from their gestation in the cellar to the time they were a few months old, all the way up until the day they developed into adolescents with all their potential laid bare. The soil is a combination of coarse granite sands, granite rocks and shallow topsoil. The vineyard faces directly south on a gently sloping vineyard. This wine is profoundly deep, thanks to its vines that were planted around the same time as the American Civil War, and at the same time extremely elegant. The climate here is warm by contrast to those further uphill. There is no fining or filtration. Aging : 7 months in old demi-muids liter barrels without sulfur until bottling. There are techniques deliberately employed to give a forceful display of pleasure and intrigue when young, but are not equipped to stand the test of time with that seductive youthful energy fully intact. On the other side, many wines are not extroverted in their early years but blossom into a glorious artistic interpretation that remains true to its terroir and can give goosebumps, or inexplicably bring us back in time to smells from our childhood. Our categorization of each wine is not made by a single taste of a specific vintage but an assessment of what we have noticed, or what other tasters and especially the winegrowers, have contributed to our experience with the wine; who knows the wine better than the one who raised if from bud break to bottle and has analysed every nuance and tendency and the conditions in the vineyard and cellar as it evolved? There are more common descriptors like Acidity, Tannin and Body, all of which are important and more easily understood, but they leave too many supporting dimensions like Finish, Intensity, Core and Texture that bring the wine out of a one or two dimensional view and into 3D. A range of descriptors for each of these categories could go on forever and there are many creative words that may be more apt than what was chosen. There are largely only three words, and sometimes four, that separate each with a dash between them. Some wines exist all the way to one side of this simplified range and are bolded only where it seems to fit in. Others have two, or rarely all three bolded, and I hope that the implication is obvious that when there are numerous descriptions bolded that the wine seems to fit in a more broad range, or somewhere in-between the two words. General Impressions :. Mineral Impressions :. Ageability :. Technical Precision :. Intensity :. Core :. Acidity :. Texture :. Body :. Tannin :. Finish :. Wood Presence :. Soil :. Farming :. Irrigation :. Vine Age :. Altitude meters :. Aspect :. Enological Additions :. Total SO2 :. Alcohol :. Titratable Acidity :. Residual Sugar :. Anthony Thevenet. Scroll up for more details on the producer, region, and additional photos. Availability: 5 in stock. PDF Download. The point is to understand. On Tasting Notes How does a wine taste one day after it was bottled, or two months, a year, ten years, or glass by glass and taste by taste? Vinification This is the kind of information one would typically expect to find on a tech sheet. Each detail included on ours is based on the general practice in the cellar with more of a macro overview and not the quantum mechanics of each wine. The list seems infinite, but what I include is deliberate and not meant to be routine in its implication. Aging The cellar aging is one of the more obvious inclusions in this information detail. However, my goal is to at least be consistent so when you taste a wine categorized as having a dense core, instead of a lithe one, or an electric intensity instead of subtle, you at least have an understanding of what it may be like be on one side of the spectrum instead of the other. Subjective and based on young wines. General Impressions This section is a collection of broad descriptions that are likely to be consistent characteristics when the wine is young, regardless of the vintage. Please note that none of this information is vintage specific. Certain vineyards or bottlings made by the same hands each year carry some level of consistency and typicity and this is what these words attempt to capture. There are many more subtle or powerful nuances that change from year to year and taste to taste that evolve over the years, and I make no attempt to do the impossible of describing what exactly you should taste or interpret. By no means am I satisfied with these words, but for the moment they will have to suffice. Starting with salt, I chose two separations for this because not all salt impressions are the same, at least for me. Metal is a reference to exactly that character on the palate and nose. Mineral is broad and likely to be selected in almost all wines at least that we import because most of them exhibit some kind of indescribable mineral impression. Wet stone, graphite and flint have also been given their own space because they seem to be some of the most commonly shared and understood descriptions in the wine community within the category of mineral-like characteristics. One thing to note is that flint is not reserved for wines grown in this soil type flint, silex, chert because the impression can show up in wines from all over the place. I included the descriptor, Reductive, in this mix because there are many associations and a strong interplay between reductive elements in wine and what is perceived and categorized as a mineral-like nuance. Ageability Often there are many of these categories that are bolded together and this is simply to say that the wine is likely to be a great drink at many moments in its evolution and may also have a track record of proof. When is the optimal moment for a wine is up to the taster; not everyone likes aged wines nor does everyone like young wines, so to each their own! Technical Precision : Nature — Moderate — Nurture. Technical Precision The three categories chosen represent an oversimplified grouping like most of the details included of each producer based on their general approach to wine. Without completely attempting to breakdown and rebuild the concept, I suppose if we consider the parallel of parenting children, this may or may not be an easy way to understand the idea. This parent the nurturer also has a plan and intends to execute it with accuracy and little room for negotiation while employing as much knowledge to ameliorate any risk around any conceivable corner and to protect their child even to the point of potentially suppressing their true personality. The naturalist listed under the category naturer is the opposite. These are the winegrowers who embrace random developments in the name of discovery, and sometimes they are willing to push the limits and let the wines take on undesirable characteristics in order to open up the possibility to uncover something pure and honest. In this case maybe the flaws are understood but left alone because if the treatment of it means destroying the terroir or something unusually curious, they may not want to move to correct the wine in the cellar. We work with a band of winemakers who march to the beat of their own drum. Some are on the opposite sides of the spectrum, but most play somewhere in-between. We have no problem embracing the full monty naturalist or the overprotective nurturer, but we have our limits on both ends. Intensity : Subtle — Vigorous — Electric. Intensity The Intensity category is the one that sets the tone for the energy of the wine and is usually felt in the first taste once the wine is uncorked. Every compelling wine fits somewhere between subtle, vigorous and electric, and none of these terms are at all an indicator of the quality of the wine. Like the Core, Acidity and Texture categories, this is meant to be a physical sensation or perception and not a measurable or quantifiable attribute, like the actual acidity of a wine. See the Acidity explanation for more on that. Some wines are analog frequencies, soul surfers hanging ten off a longboard in the moonlight of a nighttime ride slowly taking in the beauty of the moment. Others are edgy digital frequencies, energizing and exciting and bring a forceful physical reaction, like watching Neil Young destroy it on stage with one of his freight train-like songs ended by long guitar riffs with loads of feedback followed by the destruction of his guitar. Within the Vigorous zone are the vast majority of the wines in the world and you can paint your own picture of this broad ranging description. Core : Lithe — Medium — Dense. Core This is another abstraction I constantly circle around when I enjoy wine. Some wines are wonderfully lithe, like an otherworldly, magical mineral water and can be drunk easily without drawing too much attention to its inner core power. Others are dense in their center, like two bottles crammed into one. The bodybuilder has weight, muscle mass and great strength, but likely not the same kind of proportionate strength as the rock climber. Professional climbers may be smaller but they have a steady power and immense core strength, and hands with tendons like steel cables a vise-grip handshake that could match or likely be stronger that of a bodybuilder considerably larger. Acidity : Light — Medium — Full — Electric. This unexpected subjective quality because we are not using literal chemistry measurements to categorize the acidity of the wine is usually attributed to the overall balance of a wine and how this particular component is woven into its fabric. The actual measurable acidity may be a small number from the lab report but still stick out and be more noticeable in certain wines. Equally, a wine may boast daunting lab numbers but the acidity is neatly tucked in and acts incognito as a support to help other characteristics in the wine shine. The first three descriptions in the range of options Light—Medium—Full are easy to understand. Texture : Lithe — Medium — Dense. Body : Light — Medium — Full. Body The Body category is somewhat universally understood and can be influenced by so many things, from extraction, natural grape characteristics, yield levels, soil structure, aging and so on. Tannin : None — Light — Medium — Full. It is an observation and one that is not difficult to assess. Tannins are one of the most stable building blocks for wines with aging potential and they are custom fit for specific foods, like meat. The newer population of people who drink metrosexual wine I include myself here for a good dose of my preferred wines started to move away from treating wine as food meant to be consumed with lunch or dinner. Finish : Front — Middle — Back. Finish The Finish category is not in line with the typical implication of this word in winespeak. The motivation for adding this specific element is not a separation of wine quality. For example, there are some wines that have a big frontal impact and not much in the back palate but the wine is replete with deep complexities around every corner. In contrast, some wines hit on all points of the palate but are a bore in all others. This information is simply recorded as an observation which can often be linked back to something within the terroir, often its soil type and structure. At The Source, we have the fortune of working with some of the most talented wine thinkers, growers, importers, wine buyers, sommeliers and knowledgeable collectors of our time. There is much discussion about what kind of soils potentially influence the resulting wines no matter what sort of tricks or techniques are employed in the vineyard or cellar and one of those elements is the type of bedrock and how it influences the palate presence of a wine. Wines growing in schist also have acidity, he says, but it is felt more in the cheeks. The wines feel bigger—not round, but with more energy than granite felt in the cheeks and sides of the tongue. Finally, he says, volcanic substrates tend to be a little flat and rustic, lacking in electricity. There is always variance, but that is expected considering how many factors can influence a taste of wine and how imperfect the observation likely is when thinking about all the different factors involved. The most compelling reason to include this in our breakdown is to share our observation and to further the conversation by the development of a sort of micro database in which others can compare notes. Wood Presence : None — Subtle — Noticeable. Wood Presence Wines aged in some kind of wood vessel, whether it be oak, chestnut, acacia, or driftwood kidding , can impart some kind of nuance. Sometimes wines can be aged in a high percentage of newer oak but seem like there is almost none there. Take that same Bourgogne wine and compare it to a red wine from another region aged only in stainless or concrete and it begins to seem oaky. The liter French oak barrel is the standard aging vessel in Burgundy although that is beginning to change with more domaines using larger wood vessels, a welcome new approach , and very few wines grown on high quality terroirs are aged in something non-wood related. While in other regions it may be typical for this not to be the case, like Rieslings from Austria or Germany, it would be unfair to categorize the Bourgogne at the same level of oak nuance as a Grand Cru because it seems oaky when compared to German Riesling. Another consideration with this is that the categories are specifically directed to the detection of new oak, rather than oak in general as a tool used to round out wines. Sometimes wines can take on a barrely note when aged in older wood barrels, but that is not a consideration when we assign a wine into one category or the other. The Vineyard. Soil : Granite sand and gravel. These factors determine soil nutrition and water retentive abilities which influence the shape and taste of a wine. For winegrowers who minimize manipulation in the cellar and vineyards in order to give voice to the terroir the soil becomes paramount. Consequently some consistent patterns emerge from different wine regions around the world grown on similar soil types and experienced tasters often find those links in blind tastings. Farming The farming section is broken down into four different farming categories that explain in simple terms the way we view the cultivation of grapes. The first is sustainable farming, an approach with a large interpretation between those who use an endless supply of synthetic treatments in their vineyards and others who only use treatments only if absolutely necessary. Many of our producers categorized under sustainable farming work with organic and biodynamic treatments, however they are not certified because they want the flexibility to do what they feel they need to in order to keep their business healthy, which of course seems perfectly rational. Imagine if you lost your entire income for a year simply because you thought you should adhere a strict dogmatic approach to something in your life. Would you take such a risk when you know it could cost you so dearly, impacting everyone in your family and those who put their faith in you as their employer? As the curator of our portfolio, I have visited the vineyards of every producer in our collection—some every year—to observe whether they are using any kinds of topical treatments, like herbicides or pesticides. I have come to the point where I believe that what is crucial is that the one who crafts the wine works in the vineyards to understand its specific challenges. There is great sacrifice in both effort and money to maintain this kind of certification and we want to respect it. The same approach applies for the Biodynamic Farming as the Organic Certification category. These are producers whose vineyards I have in fact seen first-hand and believe them to be honest about their claims, not only by their word but also by an obvious biodiversity of nature the biggest clue in their vineyards. Irrigation : Forbidden — Never — Sometimes. Irrigation This category is subdivided into Forbidden, Never and Sometimes. This detail has been included for no other reason than to stimulate thought and discussion about the subject. Dry farming is the practice of not using supplemental irrigation but relying completely on the rainfall and subterranean water that occurs on the plot of land being farmed. In theory a word I feel obliged to use when speaking about wine concepts , dry farmed vineyards are likely to develop deeper root systems than those that are artificially irrigated. If going deep is the only option for survival, they will dig. Drip irrigated vines often tend to have clustered root systems at the surface where the water supply is located, especially when the frequency is very regular and the length of time of the drip short. Frequent shallow irrigations in one particular spot will keep roots from working deeper into the soil, and in theory miss possible opportunities to uptake soil components deeper below the surface that could potentially increase the complexity of the grapes. This will saturate deeper below the topsoil and if the soil has good water retentive capacity, it will develop a reserve the roots can dig deep to reach. Dry farmed vines with more deeply developed root systems have the benefit of not relying on an unnatural water supply because of their access to water deep below the surface, so they can weather a drought on their own. However, the climate is changing and dry farming may no longer be so easily taken for granted in some parts of the world. According to soil scientist and California vintner, Ryan Stirm, late season compensation for drought by the use of artificial irrigation may—depending on how the root systems have developed—promote more vegetative growth via the hormone auxin, which tricks the vine and keeps it growing and developing more sugar in the fruit at the expense of ripening the seeds. Physiologically, dry-farming naturally balances the plant hormone cycles throughout the year and saves an enormous expense and can potentially make more compelling wine with deeper complexity in certain elements. This is not to say that wines grown with artificial irrigation are not complex, but perhaps express their complexities in different ways. I believe that conscious winegrowers interested in quality are prudent with this countermeasure to drought but they likely understand the pros and cons on both sides of the theoretical argument. Vine Age : Planted around The date in parentheses represents the year in which this information was given by the winegrower. Young, but not fledgling vines have vigor and energy, but perhaps not a great depth of complexity; however those young vines from talented terroirs can still produce wines to be admired and enjoyed and are not so vastly different than those from older vines. Wines made from old to ancient vines have a specific depth and weight largely due to lower yields and in theory deeper root systems that can pick up some interesting things the further they plunge down into the soil. On the other hand, wines rendered from these vines may sometimes be quite dense and glycerol on the palate, making for a show stopping couple of ounces but a difficult bottle to finish without the help of other people. Perhaps the sweet spot is somewhere in the middle where the plant has hit its prime and on all fronts it seems to be balanced. Altitude meters : Because they are all intertwined and inseparable physical aspects of a vineyard site I have included them into the same explanation. Elevation influences temperature and the higher up you go the colder it becomes. This simple concept is one of the great keys to understanding some aspects of the profile of Burgundy wines, as well as many other regions on notable inclines. The aspect also explains a lot about a wine. For example, an open eastern exposure meaning with no close topographical features in the way brings early morning sunshine and can keep wines more fresh and tense when on a hillside due to the direct sun hitting the vines early but also cast a shadow on the vineyards long before the sun sets, sometimes hours before. Direct south may be the easiest to reach balanced and consistent ripeness from one year to the next and there are many examples of this all over the wine world. On a south or western facing plot in the late afternoon during a heat spike, the direct sunlight can push grapes closer to dehydration faster than those facing east and can scorch western exposures and bring a completely different taste to the same fruit nuance compared to one next to it facing toward the east. For the most thoughtful technical tasters, even more clues can be recognized by theorizing how the grapes may have been farmed or crafted in the cellar to work around or exemplify these characteristic tendencies. The steepness, or slope, is another equally influential factor that directly shapes a wine. This is to say whether the wines are more tense, angular and straight vertical or more expansive, round and broad horizontal. When there is a deep soil with good water retention the wines may be less vertical and fall into the more expansive, fleshy horizontal description. Of course the idea is that each wine has a level of both but many lean more toward one side than the other. The steepness often dictates how much topsoil may be available for the vine. Because of gravity, the steeper the vineyard the more difficult to it is to manage to keep topsoil around. In these kinds of extreme locations with loose topsoil, growers have created terraces to try to minimize this constant challenge. The flatter the vineyard the more important the grain of the soil becomes in conjunction with the weather. For example, much of Bordeaux is flat and wet, so the well drained gravels workout perfectly for the cultivation of varietals that happen to be well-suited to this soil and have managed to make the most reliable and consistently age-worthy red wines in the world. Put those Bordeaux varieties in a colder area and with more water retentive soils and you may get weedy wines with harsh tannins, or on heavier soils in a hot climate perhaps something blocky, less refined, muscular with more ripe fruit and a larger than life extraction potential which all add up to broadly horizontal wine. Aspect : South. The Lab. Therefore, all chemistry details in this section are not vintage specific and will be supplied within a range of what is common. Of course, one can deduce where the scales are tipped beyond the range if a vintage was extremely cold or hot. Enological Additions : Sulfur Dioxide. Enological Additions This is a category that seems like it could get us into hot water, however instead of being coy about the subject I believe we can take it head on and simply list what we know to be in the wines from our growers. One subject within the additive department that you will most likely see aside from sulfur dioxide are fining agents. They are substances that can range from natural products—as in non-synthetics—like egg whites, bentonite clay, animal derived substances as well as many more, and of course synthetics. The fining agent reacts with wine components either chemically or physically, to form a new complex that can separate from the wine. For small domaines, like the ones we principally work with, finings usually fall within the natural product category and the most commonly used is bentonite a natural clay. This clay is mostly used for the removal of proteins capable of haze formation. Likewise, if the transport of all white wines with short cellar aging were kept at low temperatures which is likely to not happen from the moment it leaves the cellar until the finally gets poured the unstable heat proteins would never coagulate and create a haze. At the bottom of this segment there are two web addresses that are great resources to look further into wine additives. Total SO2 This section is based on opinion and not in line with every perspective on the subject. The sulfite levels are categorized with a relatively broad range and have been graded on a curve rather than an exact number. The first category may seem obvious but it should be said that all wines, whether they have sulfites added or not, still contain a level of sulfites naturally produced during fermentation. Therefore it would be incorrect to have a category that implies that there are no sulfites at all. Another consideration in grading each wine is that the amount of sulfites used for red and white wines are different. The sulfite levels have been given by the winegrower and not from lab results conducted or witnessed by us. Alcohol : Alcohol Information coming soon Finished wines range around very high 2s and very low 4s, but those are extreme cases. Boulton et al. SO2 has both antioxidant and antimicrobial properties, making it an extremely effective preservative for wine. Therefore, all other things being equal, at a higher pH not only will more SO2 need to be added to achieve the desired level of free SO2, but the concentration of free SO2 required to have the desired antioxidant and antimicrobial properties will in itself also be greater. Andrew Waterhouse. An example of this type is hot water. The intensity is the temperature and the amount would be the volume. So, sourness in the mouth is related to both, just as a sensation of heat in the mouth would be related to the temperature of hot water and the amount. Within a reasonable range, the sensation of heat depends on both. In wine, the TA over its normal range is typically more powerful than pH, but at the extremes pH does have an effect. For instance CA wines are usually in a small range of pH, say 3. If the TA is 8, the wine will taste quite tart, and it is 4, the wine will taste quite flat. On the other hand, with a constant TA of 6, it will take change to about 3. Titratable Acidity Titratable acidity in wine is often mistakenly referred to as its total acidity. The titratable acidity is always less than the total acidity, because not all of the hydrogen ions expected from the acids are found during the determination of titratable acidity. We will just list the TA if we have it. So how does this all compute in the taste of wine acidity and pH? Residual Sugar : Dry. Residual Sugar This is also pretty self explanatory, but I am compelled to mention that the sugar level in this category is natural sugar unless otherwise noted. Login Sign Up. Remember me Forgot Password? Subscribe to our newsletter. I accept the Terms of Service and Privacy Policy.

Buying weed Risoul