Recent content by Joe Cz

Thanks for capturing so many impressions from what was at times an overwhelming display of generosity from all of the attendees but especially our hosts. What a weekend—and I am so glad I drove the 18 hours round-trip to be a small part of it and have a few of the wines I brought turn your head...

I've only seen a Crozes-Hermitage Beaumont recently. From the area of Beaumont-Monteux (argillo-calcaire et galets). 100% destemmed. Vinification and elevage in concrete, fruit-forward, early-drinking.

We've had an NYC-centric group going for a couple of years, DMed by Jim Clarke, and he runs another campaign as well. If you want to follow along, you can ask him to join the private FB group Somms and Sorcerers: https://www.facebook.com/groups/2082886188424556

All true about the regular bottling. The Vieilles Vignes is quite a bit more $$$ and while it is probably not 100% Grenache, simply because that's not the way vineyards were planted back in 1900, it's close.

Was that a shiver down my spine, or a slight tremor in the universe? You seem way too open-minded to be disorderly. :-)

I like your taste in white Burgundy! A few beauties in there without re-mortgaging the house.

Full completion of malo in the cellar absent intervention is not a given. I suspect many natural wine producers bottle wines that haven't fully completed malo. Then, in the absence of filtration and sulfur...

Jim, I mentioned the de-stemmed bit because I called it classic and I've heard the producer called old-school. So I guess that was my way of saying that while it ages only in large old foudres, truly classic/old-school would probably be vinified as whole bunches. I imagine your question on...

I believe Raspail-Aÿ is part of the Michael Corso Selections portfolio, distributed in NY/NJ by Vias. Maybe they DI some, so it comes in with their name on the label, I don't know for certain. Pretty classic stuff, although it is all destemmed, if that matters to you. I tasted the 1990 last year...

Pretty sure both those scenes were in the book, whereas there was at least one other scene (involving guns and wild boar, IIRC) that didn't get included in the movie. Overall, Pickett's book was quite a bit darker that what Payne adapted for screen.

Next to my two stars, I left the letter T for tannic. That said, I remember thinking it had the concentrated fruit to go along with those tannins. Looking at her review, I'm not as convinced as my colleague ML seems to be, but I don't often taste young B&B these days. Your best bet, as always is...

While I came down from upstate (not from the space under my eaves), I was there for most of the trade portion and saw a ton of people I knew. Made no attempt to take detailed notes or taste a ton of wines. And with the number of wines present, I guess it's no surprise that Jeff and I tasted few...

"A foolish consistency is the hobgoblin of little minds, adored by little statesmen and philosophers and divines." —Ralph Waldo Emerson I "grew up" in publishing with the Oxford (serial) comma, but don't see any issue with not using one, unless one is required to avoid confusion. The goal...

Thanks for the links Jeff. For the moment, all my travel plans are going ahead, as I don't have any need to be in China.

I'd point out that AP and NYT style, which normally call for dropping the last comma in a sequence, require it in cases where confusion could result, as in the example given above.