Hilarious but also sort of compelling

[Jay Miller]

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www.rarewineco.com

If it sold for a sensible price I'd try it.

 

[SteveTimko]

Surprisingly candid. "Our wines don't stand on their own. So we add malbec or syrah."

 

[Keith Levenberg]

I have 4 bottles left of the 2004 if you're curious.

I think the idea is very cool. It's a curiosity for the benefit of people who find it interesting to think about what a Bordeaux might have tasted like 200 years ago. Obviously it's going to present that through a modern filter (Thomas Duroux, you may remember, is one of the villains in Mondovino, when he worked at Ornellaia), but the idea is something to be applauded - a gift to the geeks.

 

[scottreiner]

now we know why Caroline Frey bought Jaboulet...

 

[Oswaldo Costa]

originally posted by scottreiner:
now we know why Caroline Frey bought Jaboulet...

Clever! You should be in counter-intelligence.

 

[Jeff Grossman]

I think it's a perfectly fine idea for exactly the reasons Keith said.

 

[VS]

Now we're only missing the Burgundy version (with syrah or, for basic Bourgogne rouge, with some Algerian cinsault, as in the ole' times...)

 

[Unknown]

originally posted by Jay Miller:
Hilarious but also sort of compellinghttp://www.rarewineco.com/downloads/palmer_historical.pdf

If it sold for a sensible price I'd try it.

oh, that.

had the 06 last year, blind.

Fascinating!

 

[SFJoe]

originally posted by VS:
Now we're only missing the Burgundy version (with syrah or, for basic Bourgogne rouge, with some Algerian cinsault, as in the ole' times...)

So, Victor, what are you adding to your wines to give them a little oomph?

 

[Oswaldo Costa]

originally posted by SFJoe:

originally posted by VS:
Now we're only missing the Burgundy version (with syrah or, for basic Bourgogne rouge, with some Algerian cinsault, as in the ole' times...)

So, Victor, what are you adding to your wines to give them a little oomph?

Spanish Fly, of course.

 

[scottreiner]

word is the syrah comes from chave...

 

[Keith Levenberg]

originally posted by VS:
Now we're only missing the Burgundy version (with syrah or, for basic Bourgogne rouge, with some Algerian cinsault, as in the ole' times...)

If anyone wants to recreate any of those old Ponnelle wines, I'm a buyer.

 

[Claude Kolm]

originally posted by Keith Levenberg:

originally posted by VS:
Now we're only missing the Burgundy version (with syrah or, for basic Bourgogne rouge, with some Algerian cinsault, as in the ole' times...)

If anyone wants to recreate any of those old Ponnelle wines, I'm a buyer.

I think it was only in 1970s and 1980s that there were, ahem, improvements. In a somewhat similar vein, some old Remoissenet are/were fine, others . . . .