2015 Enderle & Moll

originally posted by Jayson Cohen:
originally posted by Robert Dentice:


I would be up for a NYC Spätburgunder dinner and would be able to supply a lot of the wines if we can settle on a date and place.
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I have no stake and no deep experience to offer. But I can offer 18 and 19 E&M Liaison to a dinner in the name of science - they were scientific singleton buys for me that I haven’t opened yet.
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Cool we are now at two! I have Mobitz, Wasenhaus, Stein, a bunch of Lyle producers and some source | material producers.
 
If I can manage a trip out (not out of the realm of possibilities, but Delta variant seems hell bent on messing with my travel plans), I could contribute older Liaison as well as Ziereisen, Thörle and Juwel.
 
Not sure if you would have gotten it together so quickly, but I was actually supposed to be in Nyc this coming weekend until plans changed. If I can shake this cold in time, I will open a spätburgunder and think of you all!
 
originally posted by Jim Hanlon:

You're not alone in E&M. I reached the same conclusion and sold all my bottles. I've run into a few other folks who feel the same. Even comrades drink wine and not ideologies.
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i think you might be able to find stefanie & fabian lassak's spatburgunder in the bay area. they only have a few vintages under their belts, but i have gone fairly large in each, and have been extremely satisfied with the results. their terroir is extraordinary, and the pinot has the kind of personality, purity and balance that makes my chubby heart glad. shit is not too spendy either.

fb.
 
originally posted by fatboy:
originally posted by Jim Hanlon:

You're not alone in E&M. I reached the same conclusion and sold all my bottles. I've run into a few other folks who feel the same. Even comrades drink wine and not ideologies.
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i think you might be able to find stefanie & fabian lassak's spatburgunder in the bay area. they only have a few vintages under their belts, but i have gone fairly large in each, and have been extremely satisfied with the results. their terroir is extraordinary, and the pinot has the kind of personality, purity and balance that makes my chubby heart glad. shit is not too spendy either.

fb.
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Thanks. Recognize the label and will keep an eye out.
 
originally posted by Robert Dentice:
originally posted by Jayson Cohen:
originally posted by Robert Dentice:


I would be up for a NYC Spätburgunder dinner and would be able to supply a lot of the wines if we can settle on a date and place.
Click to expand...

I have no stake and no deep experience to offer. But I can offer 18 and 19 E&M Liaison to a dinner in the name of science - they were scientific singleton buys for me that I haven’t opened yet.
Click to expand...

Cool we are now at two! I have Mobitz, Wasenhaus, Stein, a bunch of Lyle producers and some source | material producers.
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Make it three!

With a bit of notice I'd be glad to pull a bunch of things from storage. I have some Furst and Molitor as well as bottles from around a dozen of the Lyle producers (largest quantities are of E&M, Walter, and Ziereisen)
 
originally posted by Rahsaan:
originally posted by mark e:

...Wasenhaus was vastly better and more complex after being open for a couple of days (I saved a ¼ of the bottle to try on day 1 and 2), and is easily - in terms of complexity - at the level of 1er cru Burgundy...
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I know this is a classic wine board topic that gets beaten to death. But do you keep your 1er cru Burgundies open for several days as well? I can't remember the last time I enjoyed a Burgundy/spätburgunder better the next day.
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I've never enjoyed a Burgundy better the next day, or most any wine for that matter. Sometimes I've had very young wines show a little more underlying material and complexity after being opened but I wouldn't say better, really, just more informative.

I'm mostly [shrug emoji] on German Pinot Noir. Too many other things I'm more interested in exploring and what I've had hasn't shown to be useful enough to displace anything in our rotation (with limited experience). I'll happily try something that crosses my path with an open mind (or provide a ringer for a Spätburgunder jeebus).
 
Lately I've been dwelling on the admirable esthetic qualities of the vocabule hooch. Also wondering why the extended presence of His Corpulence on Teuto-Germanic soil has not triggered the rewriting of all local language titles that don't include the word. To illustrate: Mein Hooch, Also Sprach Hooch, Being and Hooch, The Magic Hooch, Death in Hooch, All Quiet on the Western Hooch, Magister Hooch, Steppenhooch, The Sorrows of Young Hooch, Letters to a Young Hooch, all would stand to gain handsomely by such a revision.
 
originally posted by robert ames:
portrait of the artist as a young hooch?
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Not Teuto-Germanic. To qualify, it has to go something like this:

You're my little chu-chi face
My coo-chi, coo-chi, woo-chi little chu-chi face
Every time I look at you I sigh
And you're my little teddy bear
My lovey lovey dovey little teddy bear
You're the apfel strudel of mine eye
Your chu-chi woo-chi nose
Your chu-chi woo-chi eyes
They set my heart a flutter
Your ooo-chi coo-chi ways
Your ooo-chi coo-chi gaze
Wilts me down like meltings butter
You're my little chu-chi face
And you're my teddy bear
Together we're a chu-chi woo-chi, ooo-chi coo-chi pair
Whatever you may ask becomes my happy task
I only live to serve you
I never will divine what magic made you mine
I only know I don't deserve you
You're my little chu-chi face
And you're my teddy bear
Together we're a chu-chi woo-chi, ooo-chi coo-chi
Chu-chi, Woo-chi, Ooo-chi, Coo-chi pair
Chu-chi
Woo-chi
Ooo-chi
Coo-chi pair
 
originally posted by MLipton:
originally posted by Pavel Tchichikov:
you've not had wine until you've drunk Collective Hooch
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Any relation to pruno?

Inquiring minds and all

Mark “gulag-boi” Lipton
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aha, but percentage of starter hooch that can be retained is dictated by AOC
 
Drinking a bottle of the 2015 "Pinot a Trois" right now. This is just perfectly on point, with splendidly delineated flavors. Couldn't ask for much more, really. Don't think this will get any better, but it's so, so good at the moment.
 
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