Does Soudal-Quickstep rider Tim Merlier have superhuman powers?

I ask because, at the end of Stage 8, he magically materialized at the head of the peloton just as the action kicked up a notch, weaving in and out of the other sprint trains and setting himself up for a blistering bolt to the finish.

See for yourself:

Although abridged by 30 kms due to the extreme heat, Sunday’s race won’t be a walk in the park. With several categorized climbs, it’ll be another long, hot day in the saddle, and the fatigue is real. While it may feel like punishment to exhausted legs, it’s not quite difficult enough to qualify as a classic mountain stage. (We get to the first of those on Tuesday.)

Keep your eyes peeled for the punchy climbers in the peloton: guys like Tom Pidcock or Mads Pedersen, who are a sort of hybrid breed. They can survive the tough ascents but can also keep pace with the speedsters. Sunday may be the Goldilocks stage for them.

Wine Recommendation: 2023 Cave Verdier-Logel Côtes du Forez Volcanique Gamay ($22; 14% abv)

The Côtes du Forez is technically part of the Loire Valley, but its wines share characteristics with those of the Rhône and Beaujolais. It received AOC recognition in 2000, but wines have been made here for centuries, thanks to the volcanic, granite soils.

Odile Verdier and her husband Jacky Logel have produced world-class Gamay since 1992, and are renowned for La Volcanique, which is based on the Saint Romain clone of the grape. Compared to Beaujolais Gamay, the Sain Romain clone produces smaller berries with more concentration and is distinctive in its peppery aromas.

Vineyards are certified organic and biodynamic.

La Volcanique is made via semi-carbonic maceration over 11 days; two-thirds of the bunches are whole cluster. The wine is matured in tank until the following spring and then bottled.

Tasting Notes and Pairing

La Volcanique is 100% Gamay, and has a gorgeous, deep purple color. Rather more dense than other Gamay-based wines I have tasted. On the nose there are pronounced aromas of black raspberry, blackberry, black pepper, and wet rocks; as it opens there’s a lovely violet note as well.

On the palate it is full of juicy black fruit (same as the nose) which contrasts nicely with the stony-mineral qualities. Tannins are mild, acidity is a few ticks above medium. It’s smooth-textured, with more weight than a typical Beaujolais (perhaps the 14% abv) but well-balanced. The finish is long, with notes of black raspberry and pepper.

For me, this is the ultimate example of a chillable red wine: perfect for a summer party or an apéritif on the deck. And it has enough weight to work with grilled meat dishes or herb-roasted chicken. Definitely buying more of this one!

Signing off for the weekend – Monday is a rest day in Cantal – but I’ll be back with a preview of Stage 10 and a wine suggestion for you. Cheers!