Charles Bonvin Humagne Rouge Valais 2005 Tasting Notes

Knowing the pedigree (a rare, traditional grape, wild, rustic, and perfect for pairing with venison), I decanted this wine the length of an afternoon. Fair enough, but the aroma filled the room, deep fruit and spice, brambles and mountain herbs: cassis, blackberry, black cherry, twigs, sage, and laurel. The wine in the mouth is both acidic and tannic, but both elements worked with the fruit to give excellent length, with delightful expressions of cocoa, saddle leather, mushroom and dried leaves. Since I only had a half bottle, I did not reach the “pairing with food” stage, except the last of the paté I bought the other day, and some parmigiano reggiano (which I always have available). I am not a venison fan in any case.

I do not expect the massive acreage of California or Chile to devote itself to Humagne Rouge any time in the near future, but the excellence of this particular wine could serve as a template for nearly any quality red effort. It has a smoky edge I can liken to a good Zinfandel, though I know the grapes are not related. The grape may well be “rustic,” but this particular wine holds its own as a sophisticated effort. If only it were available at the package store around the corner.