Scholium

D

Dan Donahue

Dan Donahue
Any insight? The wines seem off-beat to say the least.

I signed up for the introductory pack the includes 3 PS and a SB. The Pets sound like a safer bet. I don't have very many and with the market sinking, high alcohol levels may be the way to go. Even so, last spring's intro pack was full of whites that, as described, made the Gravners and Radikons sleeping in my cellar sound like over-cropped Pinot Grigio and I passed.

I'd also be interested in any experience with the Syrahs.
 
Not really. I've only had one wine, which I liked a great deal in the quantity in which I consumed it (a large-ish glass). It did indeed put me in the mind of Gravner/Radikon/Zidarich/etc., but with less confidence emanating from the cellar. I'm interested enough to want to know/taste more, however...though I'd probably be cautious in the realm of purchases.
 
Last week there was a good Asimov feature in the NYT about the winemaker and the wines (you can see the article on Asimov's blog).

And I had the 2007 Scholium Project "Naucratis" last week. It was a huge verdelho-based wine that I didn't care for.
 
I've got a few in storage, but I've only had one Scholium before. It was the '03 Tenbrink Petite Sirah. This was my note from that (about two years ago); I thought it was pretty good:

Man, this was tight, big, tannic, all that to say the least. Popped and poured from the bottle into regular cab glasses by a friend prob a half hour before I arrived. I could barely take it for nearly an hour after that; insanely tight. I berated my buddy for not decating. Did an interesting test: poured the wine from the cabernet glass into a vinum extreme pinot glass and after half an hour, it really started to sing. We compared the nose on the pinot glass to the cab glass and it was night and day! The extra room helped open it up unbelievably. So, if you're going to have this monster any time soon, give it at least 2+ hours in a decanter. This will last for quite some time.
 
Well, if you are going to kiss a pig, I'm sure lipstick helps.

I don't like writing off a renegade without at least trying some of the wines, but I can guess why these are not your cup of tea.
 
It was just a comment, based on what I've read from various sources. I haven't really written off anything, but it's hard not to react when I see the alcohol levels. I'm also not keen on the "philosophical" approach, because it doesn't seem to take into account anything the fruit might innately have to offer. It's pretty abstract for me, I think.
 
What is an 'introductory pack'? I still can't get my head around the way these CA folks sell wine.

I wonder how much new attention he got after the NyTimes article? It made me want to try a bottle (although not any 'packs' of any kind) but then I saw the prices on wine-searcher and it moved down on my priority list.
 
Rahsaan,

The intro pack was an offering for those that had not purchased any of the wines before. It includes the current release SB blend x 1, PS blend x2 and one of last year's PS blend. I like to experiment once in a while.
 
originally posted by Dan Donahue:
Rahsaan,

The intro pack was an offering for those that had not purchased any of the wines before. It includes the current release SB blend x 1, PS blend x2 and one of last year's PS blend. I like to experiment once in a while.
Click to expand...

Ok, yeah, I guess it gives you a broad selection.
 
originally posted by Steve Edmunds:
Cup of TeaIt was just a comment, based on what I've read from various sources. I haven't really written off anything, but it's hard not to react when I see the alcohol levels. I'm also not keen on the "philosophical" approach, because it doesn't seem to take into account anything the fruit might innately have to offer. It's pretty abstract for me, I think.
Click to expand...

That's because you're a dinosaur, Edmunds!

Your tired old 'take care of the vineyards and the vineyards will take care of you' approach is so old hat, so antiquated, that it just doesn't resonate anymore with the truly hip. Sure, sure, you go on about reflecting the fruit, and capturing the terroir, and putting honest wine in the bottle, and you used to appeal to the Feirings of the world with your pure, unadulterated, minimal interventionalist style that was focused on letting the land and the grapes speak for themselves through your wine; but, hey, you have to be modern, dude. You gotta develop a gimmick. You have to have a new philosophy, a philosophy that over rides everything else.

Get a new agenda, man! And what better way to develop a new gimmick than to go back to the ancient stuff! Huh? Huh???

I mean, how cool and hip is that. You could once again transform yourself as the hippest winemaker around, Steve. Bottle your wine in tightly sealed mason jars (no cork taint!!!; and you get the added advantage of being quaint and 'peculiar' and just slightly and whimsically out of kilter). But most importantly: you're out of step. You're just not as cool as you used to be. It's sad, really.
 
First time I've been near a computer in awhile . . .
I tasted with Abe in July and was impressed by the skin-fermented sauvignon.
Less so by the verdejo (Naucratis?) which I found sweet but well flavored and the pinot grigio, which was hot. There is a reserve pinot grigio that was quite good but I don't think it is released yet.
I was not a fan of the reds.
And the prices are very dear.

Since I am experimenting with skin-contact fermentations, buying the sauvignon made sense. But, on my budget, the rest are too pricey.
Best, Jim
 
originally posted by Hoke:
Tea cups
originally posted by Steve Edmunds:
Cup of TeaIt was just a comment, based on what I've read from various sources. I haven't really written off anything, but it's hard not to react when I see the alcohol levels. I'm also not keen on the "philosophical" approach, because it doesn't seem to take into account anything the fruit might innately have to offer. It's pretty abstract for me, I think.
Click to expand...

That's because you're a dinosaur, Edmunds!

Your tired old 'take care of the vineyards and the vineyards will take care of you' approach is so old hat, so antiquated, that it just doesn't resonate anymore with the truly hip. Sure, sure, you go on about reflecting the fruit, and capturing the terroir, and putting honest wine in the bottle, and you used to appeal to the Feirings of the world with your pure, unadulterated, minimal interventionalist style that was focused on letting the land and the grapes speak for themselves through your wine; but, hey, you have to be modern, dude. You gotta develop a gimmick. You have to have a new philosophy, a philosophy that over rides everything else.

Get a new agenda, man! And what better way to develop a new gimmick than to go back to the ancient stuff! Huh? Huh???

I mean, how cool and hip is that. You could once again transform yourself as the hippest winemaker around, Steve. Bottle your wine in tightly sealed mason jars (no cork taint!!!; and you get the added advantage of being quaint and 'peculiar' and just slightly and whimsically out of kilter). But most importantly: you're out of step. You're just not as cool as you used to be. It's sad, really.
Click to expand...

And get an electric guitar, fer Chrissakes!!
 
originally posted by Hoke:

and you used to appeal to the Feirings of the world with your pure, unadulterated, minimal interventionalist style that was focused on letting the land and the grapes speak for themselves
Click to expand...

I've only met Alice Feiring.

Are there several Feirings?
 
originally posted by Joe Dressner:
originally posted by Hoke:

and you used to appeal to the Feirings of the world with your pure, unadulterated, minimal interventionalist style that was focused on letting the land and the grapes speak for themselves
Click to expand...

I've only met Alice Feiring.

Are there several Feirings?
Click to expand...

Alice are
 
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