http://www.letour.fr/2012/TDF/COURSE/us/1100/etape_par_etape.html |
From LeTour The view of jean-françois pescheux
A tough one "One of the shortest stages in the 99th edition. But riders beware, it is a tough one! The course is simple: after the first thirteen kilometres from Albertville, the peloton will be hard pressed to find a single inch of flat terrain! The cyclists will tackle La Madeleine, La Croix de Fer and Le Mollard one after the other before the final climb up La Toussuire. Let me tell you, the final podium will start to take shape on the finish line here! Those who falter in this stage will get no second chances. The winner will not be known yet, but the losers certainly will."
Today they start in Albertville, situated in the Combe de Savoie near the Tarentaise, Beaufortain and the Val d'Arly, that
gave it its nickname of the Crossroads of the four valleys. They finish in La Toussuire. Perched on its plateau of alpine
pastures it offers a 360 degree panorama on the majestic Aguilles
d'Arves, the mountain passes of the Croix de Fer and of Glandon and the
eternal glaciers. All told it is 148 gorgeous yet challenging kilometers.
A happy withdrawal to start the stage as Fabian Cancellara has gone home to await the imminent arrival of his second child. Other abandons include Mark Renshaw, Gustav Larsson and Lieuwe Westra.
Back at the race, they were off in a hurry today with attacks and multiple groups on the road, that are changing with each kilometer ridden. By about halfway through the day, the lead group contains, among others, Michele Scarponi (again) and Alejandro Valverde. Next on the road is a larger chase group including Levi Leipheimer, Ivan Basso, Vino, and Johnny Hoogerland (if you don't know his name, think of the footage from last year's tour involving a car and barbed wire fence). As these two front groups merged, almost all of the riders I mentioned are dropped. But with 65 km to go, a group of 11 with Pierre Rolland, Chris Horner, Peter Velits and more continued on with about a 4 minute lead over the main peloton.
And then, Cadel Evans attacked. Behind Wiggins can be seen issuing instructions to Mick Rogers who is ahead of Richie Porte and the yellow jersey. They are 15" behind Evans and van Garderen, who are briefly joined by teammate Moinard.
Sadly though, they could not get very far after some masterful riding from Mick Rogers on the front of the suddenly very small peloton.
nyvelocity 7:06am via TweetDeck
A happy withdrawal to start the stage as Fabian Cancellara has gone home to await the imminent arrival of his second child. Other abandons include Mark Renshaw, Gustav Larsson and Lieuwe Westra.
Back at the race, they were off in a hurry today with attacks and multiple groups on the road, that are changing with each kilometer ridden. By about halfway through the day, the lead group contains, among others, Michele Scarponi (again) and Alejandro Valverde. Next on the road is a larger chase group including Levi Leipheimer, Ivan Basso, Vino, and Johnny Hoogerland (if you don't know his name, think of the footage from last year's tour involving a car and barbed wire fence). As these two front groups merged, almost all of the riders I mentioned are dropped. But with 65 km to go, a group of 11 with Pierre Rolland, Chris Horner, Peter Velits and more continued on with about a 4 minute lead over the main peloton.
And then, Cadel Evans attacked. Behind Wiggins can be seen issuing instructions to Mick Rogers who is ahead of Richie Porte and the yellow jersey. They are 15" behind Evans and van Garderen, who are briefly joined by teammate Moinard.
Sadly though, they could not get very far after some masterful riding from Mick Rogers on the front of the suddenly very small peloton.
nyvelocity 7:06am via TweetDeck
Wine: Domaine Belluard Vin de Savoie Ayse Methode Traditionnelle
Imported by Selection Massale (Note, I've said this before, join their mailing list.)
In a land
survey from 1730 the total acreage in Ayse was estimated to be 375
hectares. After the repeated blows from Oïdium, Phyloxerra, and the two
world wars, in 1955 there was only 40 hectares, seven years later the
number was down to a mere nineteen. It was in this time of what must
have seemed to be the end of the local wine industry that the Belluards
began making wine. In 1947 Dominique's grandfather began farming land
around Ayse, growing a mixture of fruit trees and grapes, primarily the
incredibly rare indigenous grape Gringet. this continued until the
1980s when Dominique, fresh from oenology school returned and made
Gringet's fate his own. Since then he has worked tirelessly in this
small commune to grow, protect and promote Gringet, which is grown on
only twenty two hectares of land worldwide, of which he owns twelve.
Dominique's entire philosophy of winemaking is based upon getting the
best expression of Gringet on his terroirs. Gringet (which contrary
to what some people believe is not Traminer/Savagnin according to DNA
testing) is perfectly at home on the southern exposed slopes around
Ayse. The grape, which ripens late, requires enough sun during the day
to prevent the frost that plagues the region. In 2001 Dominique
decided to convert his vineyards to biodynamics, which he feels
interferes the least with the some seven hundred years of history (that
we know of, some people speculate that Gringet pre-dates the roman
influence in the area) between the land and the vines that grew there.
When he didn't like what wood was doing to his wines, he got rid of the
barrels he was trying out and moved to stainless steel. Later he
decided that perhaps fermenting his wines in larger volumes wasn't doing
justice to his individual parcels he decided to invest in concrete eggs
(for his white wines) and clay amphorae (for his tiny plot of Mondeuse)
to ferment his wines, a process he is still in the middle of.
2007 Domaine Belluard Ayse Brut "Méthode Traditionelle" 750ml: $20.57
100% sparkling Gringet grown in limestone scree from the nearby mountain range of Chablais. The elevage for this wine is done in house, unlike many people making sparkling wine outside of Champagne Dominique does not bring any of his wine to a champagnisateur, opting instead to do all the work himself, a considerable financial investment. The wine is made méthode champenoise and spends 2 years on the lees prior to disgorgement. This is the wine Dominique makes the most of (Ayse used to produce mostly sparkling) and it is perhaps the wine that best translates the minerality and freshness that Gringet brings. These are some of the most serious sparkling wines we've come across in all of France and would suggest laying some down for 2-4 years as they develop beautifully.
100% sparkling Gringet grown in limestone scree from the nearby mountain range of Chablais. The elevage for this wine is done in house, unlike many people making sparkling wine outside of Champagne Dominique does not bring any of his wine to a champagnisateur, opting instead to do all the work himself, a considerable financial investment. The wine is made méthode champenoise and spends 2 years on the lees prior to disgorgement. This is the wine Dominique makes the most of (Ayse used to produce mostly sparkling) and it is perhaps the wine that best translates the minerality and freshness that Gringet brings. These are some of the most serious sparkling wines we've come across in all of France and would suggest laying some down for 2-4 years as they develop beautifully.
I say: Gringet, well that is a grape I do not know well. After a search, I've settled on this info from wikipedia:
Gringet is an autochthonous white wine grape from Haute-Savoie, France that is used as both a blending grape and for varietal wines. It is mainly used in the Ayze AOC
sparkling wine production. The wine grape grown on the hills above the
lower Vallee de l'Arve, in the French Alps (Haute-Savoie).
It is unique to the region and there is no link with Savagnin or any Traminer variety.
The very sparkling tour continues with one from the Savoie. Small bubbles, chalky, minerally, yeasty. Nuttier as it warms up.
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