how to fix wine racks?

L

lucertoran

lucertoran
It requires few components:
Screw driver,
Screws,
A Grand Cru Chambertin (any of the eight).
An Eire descendant.
s
For the operation I used an electric drill, self-tapping screws, a Pacalet Ruchottes-Chambertin 06'
(which makes the operation a lot easier than with a Latricieres-Chambertin) and for the Eire descendant I teamed up with my associate Dagan.

The drill was fully charged and shiny red, the screws were of the best quality and my Eire descendant perfectly groomed. I was just missing some fluid to complete the operation.

Pacalet Ruchottes-Chambertin 06':
My first encounter with this Grand Cru ever.
At opening on the nose the fruit was extremely vibrant (strawberry more then cherry) with lactic character. The wood notes were there, not over the top, but taking a good share of the fragances coming out.
After a while the fruit became more reserved and the lactic aspect disappeared, leaving room to smoked undertones and a kirsch expression.
On the mouth the texture was very lean with a subtle and extremely precise structure (slightly grainy).
The fruit expression turned out with a little bit of time to be more in accordance with the varietal: cherry (I will say Bing type), some spices that I would not be able to pinpoint, a good level of acidity , good minerality but not the central point in this wine.
What really came out (to me) was the delicate texture and the most impressive structure (by its finesse) I ever found in a Pinot Noir. Pacalet amazes me (except for his f#@$ prices) by his capacity to deliver wines that are enjoyable at a young stage and the way he works with wood; Oak never takes over fruit and structure and always gives its best on the nose leaving the mouth finish concentrating on fruit and tannins.

IF YOU EVER NEED SOMEONE TO FIX RACKS AT YOUR PLACE PLEASE CALL US,CLEAN YOUR
DECANTER AND WILL SHOW UP.
 
I agree with Luke about the Pacaelet. That is why I started to import them, I had finally found the delicacy everyone writes about historically with Pinot Noir. Pacalet has a light tough in the cellar, but more importantly it is his choice of only working with Pinot Fin which makes the difference.

The wines are crazy expensive and very, very difficult to sell. Very, very, very.

They are wines that yearn for a dollar that buy 1.4 Euros, not the other way around.
 
originally posted by Joe Dressner:
I agree with Luke about the Pacaelet. That is why I started to import them, I had finally found the delicacy everyone writes about historically with Pinot Noir. Pacalet has a light tough in the cellar, but more importantly it is his choice of only working with Pinot Fin which makes the difference.

The wines are crazy expensive and very, very difficult to sell. Very, very, very.

They are wines that yearn for a dollar that buy 1.4 Euros, not the other way around.
Click to expand...

I thought for a long time that my favorite expression of pinot noir was Chambolle-Musigny due to the very lean texture.
That Ruchotte showed me that a" thinner" mouth feel was possible .I was amazed by the very very light tannins that were more precise and concise than any other pinot I tried before.
I don't have much experience with Burgundies due their F$%&*!? price.(especially such an expensive appellation)
Is a Ruchotte always that lean?
Is it a result of vinification and Pinot Fin?
Anyone tried the Leroy's? (I am sure someone did)
Anyone tried the Colin's? (too bad if you did)----still I am curious.
 
we are almost there....we will be ready on the 10th for sure.
Tomorrow we will be there in the afternoon with more Pacalet.
 
originally posted by lucertoran:
we are almost there....we will be ready on the 10th for sure.
Tomorrow we will be there in the afternoon with more Pacalet.
Click to expand...
My confidence in the 10th is absolute.

I was thirsty this afternoon, though.
 
originally posted by SFJoe:
originally posted by lucertoran:
we are almost there....we will be ready on the 10th for sure.
Tomorrow we will be there in the afternoon with more Pacalet.
Click to expand...
My confidence in the 10th is absolute.

I was thirsty this afternoon, though.
Click to expand...
stop by tomorrow...415 710 8949
 
originally posted by lucertoran:
we are almost there....we will be ready on the 10th for sure.
Tomorrow we will be there in the afternoon with more Pacalet.
Click to expand...

I will be there on the 10th. If you are not open please leave a good bottle of La Grapperie outside.
 
originally posted by Robert Dentice:
originally posted by lucertoran:
we are almost there....we will be ready on the 10th for sure.
Tomorrow we will be there in the afternoon with more Pacalet.
Click to expand...

I will be there on the 10th. If you are not open please leave a good bottle of La Grapperie outside.
Click to expand...
OK I'll put one next to the heater.
 
originally posted by lucertoran:
how to fix wine racks?It requires few components:
Screw driver,
Screws,
A Grand Cru Chambertin (any of the eight).
An Eire descendant.
s
For the operation I used an electric drill, self-tapping screws, a Pacalet Ruchottes-Chambertin 06'
(which makes the operation a lot easier than with a Latricieres-Chambertin) and for the Eire descendant I teamed up with my associate Dagan.

The drill was fully charged and shiny red, the screws were of the best quality and my Eire descendant perfectly groomed. I was just missing some fluid to complete the operation.

Pacalet Ruchottes-Chambertin 06':
My first encounter with this Grand Cru ever.
At opening on the nose the fruit was extremely vibrant (strawberry more then cherry) with lactic character. The wood notes were there, not over the top, but taking a good share of the fragances coming out.
After a while the fruit became more reserved and the lactic aspect disappeared, leaving room to smoked undertones and a kirsch expression.
On the mouth the texture was very lean with a subtle and extremely precise structure (slightly grainy).
The fruit expression turned out with a little bit of time to be more in accordance with the varietal: cherry (I will say Bing type), some spices that I would not be able to pinpoint, a good level of acidity , good minerality but not the central point in this wine.
What really came out (to me) was the delicate texture and the most impressive structure (by its finesse) I ever found in a Pinot Noir. Pacalet amazes me (except for his f#@$ prices) by his capacity to deliver wines that are enjoyable at a young stage and the way he works with wood; Oak never takes over fruit and structure and always gives its best on the nose leaving the mouth finish concentrating on fruit and tannins.

IF YOU EVER NEED SOMEONE TO FIX RACKS AT YOUR PLACE PLEASE CALL US,CLEAN YOUR
DECANTER AND WILL SHOW UP.
Click to expand...
 
originally posted by lucertoran:
how to fix wine racks?It requires few components:
Screw driver,
Screws,
A Grand Cru Chambertin (any of the eight).
An Eire descendant.
s
For the operation I used an electric drill, self-tapping screws, a Pacalet Ruchottes-Chambertin 06'
(which makes the operation a lot easier than with a Latricieres-Chambertin) and for the Eire descendant I teamed up with my associate Dagan.

The drill was fully charged and shiny red, the screws were of the best quality and my Eire descendant perfectly groomed. I was just missing some fluid to complete the operation.

Pacalet Ruchottes-Chambertin 06':
My first encounter with this Grand Cru ever.
At opening on the nose the fruit was extremely vibrant (strawberry more then cherry) with lactic character. The wood notes were there, not over the top, but taking a good share of the fragances coming out.
After a while the fruit became more reserved and the lactic aspect disappeared, leaving room to smoked undertones and a kirsch expression.
On the mouth the texture was very lean with a subtle and extremely precise structure (slightly grainy).
The fruit expression turned out with a little bit of time to be more in accordance with the varietal: cherry (I will say Bing type), some spices that I would not be able to pinpoint, a good level of acidity , good minerality but not the central point in this wine.
What really came out (to me) was the delicate texture and the most impressive structure (by its finesse) I ever found in a Pinot Noir. Pacalet amazes me (except for his f#@$ prices) by his capacity to deliver wines that are enjoyable at a young stage and the way he works with wood; Oak never takes over fruit and structure and always gives its best on the nose leaving the mouth finish concentrating on fruit and tannins.

IF YOU EVER NEED SOMEONE TO FIX RACKS AT YOUR PLACE PLEASE CALL US,CLEAN YOUR
DECANTER AND WILL SHOW UP.
Click to expand...
I think Pacalet's wine in recent vintages are well suited by his constant attention to his methods.Even after moving to a new cellar he continues to move his barrels by hand.While most wine makers are more than skilled w/ a forklift the"old skool roll"has continued and I would venture to say that has a lot to do with how well the oak is integrated as well as how approachable the wine is at this young age regardless of the stem content.And as far as rack installation goes I require a comparable bottle for my Makita and skills to be employed that said my work has seen 2 earthquakes,a 20,000 gallon flood and the Fatboy stress test,still holding.
 
While most wine makers are more than skilled w/ a forklift the"old skool roll"has continued and I would venture to say that has a lot to do with how well the oak is integrated as well as how approachable the wine is at this young age regardless of the stem content.
Click to expand...

Honestly, I haven't seen many artisanal cellars in Burgundy where forklifts could fit...
 
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