Ian Fitzsimmons
Ian Fitzsimmons
Does Lynch manage? Or is that a myth?
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'02 Huet Petillant Reserve
- Thread starter MLipton
- Start date
I don't know about Kermit. But there are quite a few importers who ship in turned on reefers but do not necessarily pay for reefer trucking from the cellar (it is a lot more expensive per bottle until you go above 200 cases/4 pallets per pickup location*); I've seen it at several cellars, including some I've worked at (i.e. I loaded the wines onto the truck myself). Usually not a big problem except in summer or deep winter.
The weakest points are the ports (whether at origin or destination). Lots of exposure and not enough care; this is why a container arrival is usually the worst 36 hours of any month for me. Getting clearance to enter the port, making sure (through means fair and foul) that the container gets from ship to truck in the shortest possible time, and ensuring that it reaches the warehouse safely, before I unstuff the container personally. I've data-logged one container before - the variation was still too wide for my liking (11-17°C) - so the next step is to log the temperatures of individual cases/bottles.
*: I have gotten into long discussions about the actual road distance between Le Landreau and Vallet, and why it should not cost a few hundred euros more.
The weakest points are the ports (whether at origin or destination). Lots of exposure and not enough care; this is why a container arrival is usually the worst 36 hours of any month for me. Getting clearance to enter the port, making sure (through means fair and foul) that the container gets from ship to truck in the shortest possible time, and ensuring that it reaches the warehouse safely, before I unstuff the container personally. I've data-logged one container before - the variation was still too wide for my liking (11-17°C) - so the next step is to log the temperatures of individual cases/bottles.
*: I have gotten into long discussions about the actual road distance between Le Landreau and Vallet, and why it should not cost a few hundred euros more.
Ian Fitzsimmons
Ian Fitzsimmons
Sounds labor/relationship-intensive to have a really temperature-secure transport chain: lots of personal (or trusted agent) supervision en route. You have to select your transporters as carefully as your producers.
HK's luck to have such a conscientious purveyor.
HK's luck to have such a conscientious purveyor.
Cory Cartwright
Cory Cartwright
It's quite impossible to have total control over the process. European and American customs take care of that. We tell our people not to load any wine into a truck that isn't a reefer.
originally posted by Cory Cartwright:
It's quite impossible to have total control over the process. European and American customs take care of that. We tell our people not to load any wine into a truck that isn't a reefer.
True, which is why data logging is useful, even if it's after the event. At least the weak spots are identified.
Kermit also tells his vignerons not to load wines onto non-reefer trucks, and he's got an insurance policy which stipulates destruction rather than the underwriter taking possession of the cargo. Lesson learnt.
My bottom line out here in Seattle is that I only buy wine that is shipped in winter. I just don't trust the transfers. Not worth it.
FYI the Charly Thevenet Regnie out here has a brett problem, I don't care what anyone else says. Don't know when shipped tho.
I've concluded I'm esp. brett sensitive with Beajolais. They just don't mix. Maybe southern French wines it's more ok.
FYI the Charly Thevenet Regnie out here has a brett problem, I don't care what anyone else says. Don't know when shipped tho.
I've concluded I'm esp. brett sensitive with Beajolais. They just don't mix. Maybe southern French wines it's more ok.
Jeff Grossman
Jeff Grossman
Traditional, anyway.originally posted by BJ:
Maybe southern French wines it's more ok.
except in cider.originally posted by BJ:
Somehow the flavor profiles just seem to match up better.Either way, I'm anti brett, but no news there.
Did you actually try that Thevenet, or did it just have that vibe about it? ;)
Lou Kessler
Lou Kessler
Know anything bout the 05 petillant? I haven't had the opportunity to taste it and someone asked.originally posted by SFJoe:
The dosage is '02 Le Mont 1er Trie.
It's very good. I like '02 better, but nothing wrong with '05.originally posted by Lou Kessler:
QuestionKnow anything bout the 05 petillant? I haven't had the opportunity to taste it and someone asked.originally posted by SFJoe:
The dosage is '02 Le Mont 1er Trie.
originally posted by Lou Kessler:
QuestionKnow anything bout the 05 petillant? I haven't had the opportunity to taste it and someone asked.originally posted by SFJoe:
The dosage is '02 Le Mont 1er Trie.
It's good, a bit lighter on its feet at this stage, I think but cannot confirm that it's got maybe half a bar more than the 2002 in terms of pressure.