Recent content by Putnam Weekley

there are great wines at better price points, and there are great wines at better prices.

No search results, but I seem to recall Tavel rules raised maximum abv from 12.5% to 13.5% a while back; was it 20 years ago? Even more dimly recalled, wasn't it was also around that time that reds from the Tavel zone aka Lirac gained a reliable place in the global points markets and such...

Ludes 2021s = breakout material

If I heard of Fredi before this, I don't remember where. Today I was in the neighborhood so I checked it out. The place has character and Fredi sets high standards. Crust is dialed in. Sauce was a little over-seasoned. It won't compete for my Supino dollars, but it's gotta be the best NY/NH...

utterly weird coincidence another thread of yours caused me to remember these vintages of Durney, 1978 and 1979. I drank the last of the bottles I found by 2010 and they were glorious. I won't forget them. Brea is bottling a Cabernet from Massa Vineyard and the little I've had has been encouraging.

At the risk of transgressing prevailing definitions of hipster, zero-zero, and kool kid orthodoxy——some (almost) zero sulfur wines from these producers, popular among winos born after 1980, have exceeded my expectations for preservation and development. One miracle bottle led to a pattern, and...

(blush) Thanks everyone. Sorry I didn't make it to the events. May I offer you a personal guided bike tour of Detroit city? It's like accessing a secret alternate layer of reality. How welcome I feel in this discussion forum. No doubt I'll check in more frequently now.

11 years later and a freshly opened 2017 Vinudilice. It's not the ripe rage-storm of sans sulfur wackiness like 2007 in its formative stages. Blissfully mineral, "crystaline" even. And I think it is in a state of pause. Also, Detroit is drinking 2014 Nusserhof Elda now. It, too, is extremely...

Maybe I I conflatedI do mean they taste better, with more fresh detail, spice where there was husk, and less boggy. I used to hold Russ Raney (ex Evesham Wood ) as the riskiest/most rewarding in this regard, but can't remember making any of his wines open longer than a day for any gain.

Unfiltered, biodynamic, no additions (other than sulfur), reductive cellar practices, no pumps: it will last a week or more! I mean, without any more protection than an air-tight seal at room temp. Re data set of thousands. There must be someone in Oregon doing all that? Or no? I'd like to know.

VA is the fear element at an amusement park, or a horror film. Its value is found in its risk to, and subjugation to, a superseding order. Basically, it's the devil. And you know how kids these days just love the devil!

Thanks for the mentions. Westernmkt happens to have some various recent Souhat cuvées available. Only one bottle, Syrah, is is locked down at home though. I like this producer's wines but I can't shake the sense that I'm paying a certain hype tax. If they cost 50-75% of their going rates I...

I recall reading on Reynaud's site that the Vaucluse has some Merlot in it. It's how I explain the occasional and fleeting eucalyptus/vegetal note that happens in the taste (which I love a lot.) Regarding the freakish natty-Bourgogne character to the aromas both of the Vaucluse and recent...

Little Hoover Commission, Report #242 is a remarkably readable, and probably mineable for the benefit of all positions.

I could always tell Peter watched Fox News by his tasting notes.