2007 Clos Roche Blanche Gamay - will this age?

originally posted by Joel Stewart:
so, are the stats pointing to fake cork = consume within 2-3 yrs from vintage/bottling/release?
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I'm leaning to more like a year. They need expiration dates on the bottle.
 
originally posted by David M. Bueker:

fake corks are the most variable closure out there since the pitch-soaked rag
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So what are the effects of a poor fake cork? It's not a closure I stumble upon very often except with Brun and CRB, and I've not had any problems with either producer that I've noted. Thanks.

Cheers,

Dave
 
originally posted by Chris Coad:
For what it's worth, I had a 2003 about a month ago that was just delicious, absolutely slurpable. Hadn't really changed noticeably from release, though.
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Fuck you, Coad.
 
originally posted by Brad L i l j e q u i s t:
An Ah-So? Please. Here is the answer to all of your questions.
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Sweet.
 
originally posted by Bwood:
Oxidation.
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Huh. I guess that's the answer I was expecting. Oxidation flavors are high on my scale of offensive wine faults, so I guess I've just been really lucky.

Or I've been so disproportionately fucked by cork taint lately that the oxidation gods have been laying off (have had two more bottles corked since Toledo, out of about 6 opened).

Cheers,

Dave
 
originally posted by Dave Nelson:

Huh. I guess that's the answer I was expecting. Oxidation flavors are high on my scale of offensive wine faults, so I guess I've just been really lucky.
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In the case of red wines, the fake-cork oxidation often leads to a totally dead wine: flat, no flavor and lifeless. Perhaps I just haven't explored the phenomenon enough, but maderization-type flavors don't seem to emerge in the case of red wines. Regardless, it's enough to have put me off aging any red wine under fake cork for more than a year or two (some of Eric's wines do tempt me, though).

Mark Lipton
 
You know, I've seen that device advertised on late-night infomercials. The Sham-xTenz, or something, right? So does it actually work?

Re: fake corks, I think it's worth a reminder here that their inventor warned they were only good for 2-3 years, tops.
 
I think you're all a bunch of hysterical ninnies about fake corks, running around like the sky is falling. Not for long-term aging, obviously, but two-three years? At this point I've had dozens of bottles, never once had any kind of oxidation problem.

Please commence telling me I'm the luckiest boy on the planet: 3... 2... 1...
 
originally posted by Chris Coad:
I think you're all a bunch of hysterical ninnies about fake corks, running around like the sky is falling. Not for long-term aging, obviously, but two-three years? At this point I've had dozens of bottles, never once had any kind of oxidation problem.

Please commence telling me I'm the luckiest boy on the planet: 3... 2... 1...
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I've had plenty last three years. But for the ultra-cautious "safe" zone, could we compromise at, say, 78 weeks? It depends how far out on the normal curve you want to walk on a regular basis.

The milk in my refrigerator has been known to last up to 15 days past the "drink by" date, but that doesn't mean I'm not afraid to smell it when it's that old.
 
I've had terrible experiences with the things, but I think I've purged the last of them from my cellar (a lot of capsules came off a few months ago, just to be sure there were no stragglers), so I can stop being an hysterical ninny soon. Again, though, I repeat: the guy who designed them insists they don't last, were never designed to last, and had experimental data showing that they didn't last, and who am I to question him? Some of his personal hygiene choices, sure, but not his synthetic cork expertise.

Specifically regarding the Texiers under synthetic, I've had one aged bottle that performed at least close to what I'd expected when I stuck it in the cellar, but the rest were dead. Alas. They were so good young (well, maybe not the Brzmes) that I would have gone through them faster had I listened to said inventor more carefully. Oh well, not exactly an expensive lesson given how cheap those wines were, but still...
 
It's an Italian made Ferrari floor corker. Cost me about $120. It works great. I recork all my plastique with it (including a half case of 07 CRB Gamay). It is a lot of fun at parties after everyone's a little tipsy.

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www.homebrewit.com

I'll post a youtube video this weekend on its operation.
 
originally posted by Brad L i l j e q u i s t:
It's an Italian made Ferrari floor corker. Cost me about $120. It works great. I recork all my plastique with it (including a half case of 07 CRB Gamay). It is a lot of fun at parties after everyone's a little tipsy.

Loading…

www.homebrewit.com

I'll post a youtube video this weekend on its operation.
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Have you ever opened a wine to check in on its development and it is totally closed, so you re-cork it?

That would be cool.
 
originally posted by VLM:
originally posted by Brad L i l j e q u i s t:
It's an Italian made Ferrari floor corker. Cost me about $120. It works great. I recork all my plastique with it (including a half case of 07 CRB Gamay). It is a lot of fun at parties after everyone's a little tipsy.

Loading…

www.homebrewit.com

I'll post a youtube video this weekend on its operation.
Click to expand...

Have you ever opened a wine to check in on its development and it is totally closed, so you re-cork it?

That would be cool.
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With the oxygen you'd introduce, you'd want to check back in a week, unless you're blanketing with CO2 or something else, but that's the homebrewer in me, and maybe a little of the chemist.
 
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