This and That.
- Thread starter Jeff Grossman
- Start date
Pavel Tchichikov
Pavel Tchichikov
you are asking us??
I don't have the answer but your candidates are, in no particular order: 1975 Haut-Brion Blanc. 2019 Breze Clos Rougeard. An authentically made champagne from the commune of Montgueux.
Pavel Tchichikov
Pavel Tchichikov
wayback when I did.
Jayson Cohen
Jayson Cohen
I bought a couple bottles of Mimmo a few years back at Old Woodward Cellar. They had a few of the Le Piane wines then.
Ken Schramm
Ken Schramm
You timed that well. OWC's allocations disappear in a flash. They're gone from the shelf almost as fast as they are gone from my glass. Madeline helped me line up a mixed case of Le Piane wines through Plum Bloomfield Hills. Time to do that again.
Oswaldo Costa
Oswaldo Costa
While the rest of ya Monroe Doctrine despisers in the you ess of ay drink these newfangled eyetalian, deutschie and frenchie imports, as if there was nothing any good being made in your backyard, over here in Europe I savored my last bottle of a yankee doodle 2013 Wind Gap Sonoma Coast Pinot Noir 12.25%. Without exception, the case of 12 gave me much joy over the last half-dozen years. This final one, perhaps not vinified to last this long, was beginning to get long in the tooth, but still rode into the sunset with exemplary poise. I have had much luck with Sonoma County pinot noirs from Wind Gap and Arnot-Roberts, so would like to raise a toast to such beauties, not often enough featured in these here pages.
Pavel Tchichikov
Pavel Tchichikov
their 2013 chardonnays continue to amaze, although, while the santa cruz version is still very much in its prime, the sonoma bottling may not have been designed to go past 8-10 years
Oswaldo Costa
Oswaldo Costa
Though there are several non-interventionist choices/decisions that winemakers have to make, depending on the promise of the material, that will steer wines towards earlier or later buvability. So, in my book, one can more or less design a potential window without being interventionist. But this may just be semantics.
Pavel Tchichikov
Pavel Tchichikov
I was being sneaky kind to what I perceived to be a non-subtle difference in dirt between the two, given your affinity for the pinot from that neck of the woods. Obviously does not need to apply uniformly to all varieties.
Oswaldo Costa
Oswaldo Costa
After the lovely 2013 Wind Gap Pinot the other day I stayed close to the region with a 2013 Arnot-Roberts Que Syrah Vineyard Sonoma Coast Syrah 13%. It was a disconcerting experience that perhaps some of you gentlefolk might be able to shed some light on.
On day 1, the apparently excellent "base wine" was marred by excessive tingling, which seemed like CO2, because inodorous. But, even if it was bottled with some gas, or it was the result of incomplete fermentation, I wouldn't have expected it to remain after a dozen years. So, VA was the other candidate. Not the nail polish kind, just the frizzy kind that occasionally gives a lift.
On day 2, the tingling was much reduced, leading to the conclusion (which turned out to be wrong) that it must have been a bit of both, but the CO2 had now gone, leaving only the very mild VA. Still gets in the way.
On day 3, the remaining third was absolutely tingle-free. And, completely succulent, flavorful and delicious. Leading to a moderate bout of skin scratching. Which is, of course, a kind of skin contact. But that's neither here nor there.
On day 1, the apparently excellent "base wine" was marred by excessive tingling, which seemed like CO2, because inodorous. But, even if it was bottled with some gas, or it was the result of incomplete fermentation, I wouldn't have expected it to remain after a dozen years. So, VA was the other candidate. Not the nail polish kind, just the frizzy kind that occasionally gives a lift.
On day 2, the tingling was much reduced, leading to the conclusion (which turned out to be wrong) that it must have been a bit of both, but the CO2 had now gone, leaving only the very mild VA. Still gets in the way.
On day 3, the remaining third was absolutely tingle-free. And, completely succulent, flavorful and delicious. Leading to a moderate bout of skin scratching. Which is, of course, a kind of skin contact. But that's neither here nor there.
Interesting observation, O. From your description, I think we can rule out VA. Most low molecular weight acids would have a distinctive sharp odor à la vinegar. Likewise, low molecular weight esters manifest as shoe polish, nail polish remover and various fruit-like aromas. Given the age of the bottle, I’d guess it was some sort of reduction product that gradually cleared with airing, but that’s just a guess. That tingling you got does sound like an acid of some sort, just not a volatile one.
Mark Lipton
Mark Lipton
Oswaldo Costa
Oswaldo Costa
Yes, I ruled out VA on day 3 because that never blows off. If it had been, it would have been garden variety acetic acid, certainly not ethyl acetate.
Some kind of reduction may be the case but, if so, it sure took its time to clear.
The bite I associate with tartaric and, especially, malic, I would't call tingling, but I can see that some might.
Florida Jim
Florida Jim
I failed chemistry.
But the tingling sensation sounds like citric acid and, if so, subsequent exposure to air may have an effect on how it is perceived.
Or not.
But the tingling sensation sounds like citric acid and, if so, subsequent exposure to air may have an effect on how it is perceived.
Or not.
Florida Jim
Florida Jim
I do not think it would but it may alter the perception of acid in the wine as a whole.
I mention this only because I have tasted a wine that had a citric acid add after fermentation. And it presented much the way this Syrah was described. Several days later, the tingling was less noticeable.
I am not sure I would describe the aerated wine as glowingly as this Syrah was on day three nor do I think this producer would add citric to red wine but nature is unpredictable and I really do not have a better explanation.
Such is the fallacy of knowing a little about something but not enough . . .
Oswaldo Costa
Oswaldo Costa
2019 La Onda North Yuba Amor Amarillo Blanco 12.6%, a blend of Sauvignon Blanc and Sémillon. Knew almost nothing about it, since nobody here has written about this winery, but hoped it would taste like a hipper white Bdx. Maceration and oxidative aromas, with a touch of band-aid. Quite tannic, suggesting longish maceration. Yet balanced, despite the less-than-vibrant acidity. A strange fish that went well with codfish.
Oswaldo Costa
Oswaldo Costa
2022 Fedellos Bastarda 12% is a delicious and highly gluggable Trousseau from Galicia. This is usually my favorite cuvée from this producer, one of those few who can create defect-free naturals. It takes a couple of years to come around, then lasts well for a decade. Whole cluster or semi-carbonic spices, ideal weight and concentration/extraction, juicy, and low abv. My only complaint would be about how the intracellular fermentation signature overwhelms terroir.
Florida Jim
Florida Jim
“My only complaint would be about how the intracellular fermentation signature overwhelms terroir.‘
Have you tried one with say, a decade, on it? I don’t have experience with this wine but I have found that some wines that undergo carbonic or whites that undergo skin contact, often are less about process and more about fruit with significant age.
Just a thought . . .
Have you tried one with say, a decade, on it? I don’t have experience with this wine but I have found that some wines that undergo carbonic or whites that undergo skin contact, often are less about process and more about fruit with significant age.
Just a thought . . .