What is meant by "Draper perfume"?

S

Saina Nieminen

Saina Nieminen
I recently bought a couple Ridge Lytton Springs 2010s and since I have practically no experience with Ridge I've been reading various blogs and fora to get some info on the wines. But I keep coming across a term, "Draper perfume," that I haven't yet seen defined anywhere. Anyone care to give a definition and an etymology?
 
Speaking of which, anyone tried the 2010 geyseville? I have had a taste from 2 750's and one 375. There is something seriously wrong with that wine. I hope for Ridge's sake it's not the whole batch.
 
originally posted by Bill Lundstrom:
Speaking of which, anyone tried the 2010 geyseville? I have had a taste from 2 750's and one 375. There is something seriously wrong with that wine. I hope for Ridge's sake it's not the whole batch.
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They deacidified the Geyserville, and I agree that the wine seems out of whack.

They didn't deacidify the LS, and I like it a lot.
 
Thanks. I didn't know that. I'm actually in healdsburg now and thought of swinging by the tasting room to see how the wine showed on site.
It's just bad wine. Mine had a plastic aroma, and a little bit of nail polish too. Va?
It also tasted kind of foul like it spoiled or got severally heat damaged.
 
originally posted by Bill Lundstrom:
Thanks. I didn't know that. I'm actually in healdsburg now and thought of swinging by the tasting room to see how the wine showed on site.
It's just bad wine. Mine had a plastic aroma, and a little bit of nail polish too. Va?
It also tasted kind of foul like it spoiled or got severally heat damaged.
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Hmmm, that sounds worse than my experience in Healdsburg.
 
Thanks Joe! But I still have a question: how long until I can expect the oak to go into background? I like much about this wine (especially how this doesn't seem at all sweet for a Zin but is instead acidic and savoury), but I do find the coconut smelling oak a bit too much at the moment.
 
Ah, how long to age good zinfandel. A fine question for a long discussion, Otto.

Ridge says 10-15 years on the side label of that 2010, and I think that is a reasonable target for finishing your supply.

The coco should be in some retreat sooner than that, say 5-8 years from vintage? But people's tastes vary. I loved '90 Geyserville, for instance, but I finished mine perhaps 10 years ago. Others still keep them. Likewise '91 Lytton.

'85 Geyserville from mag was the favorite Christmas wine for most people at my dinners in the early-mid '90s. But again, tastes vary.

This may not be the board for it these days, but this subject used to be quite controversial.
 
A little thread drift....I have tasted some very quaffable young zin's out here this week. 5 or so years ago I never ever thought quaffable and zin would be in the same sentence.
2009 Unti, and 2010 Dashe. Both dry creek valley, are lovely to drink right now.
 
To back up what my esteemed colleague SFJoe said, Ridge is one of the few CA wineries with valuable information on the back label. I usually find Paul Draper's drinking window to be too conservative: usually the can go another 5 or so years beyond his end point, getting more savory in the process.

Mark Lipton
 
originally posted by Bill Lundstrom: Speaking of which, anyone tried the 2010 geyseville? I have had a taste from 2 750's and one 375. There is something seriously wrong with that wine. I hope for Ridge's sake it's not the whole batch.
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Bill, I haven't pulled any of mine yet. Still drinking a lot of previous vintages.

The people I have heard from have ranged from favorable to very favorable with their reports on this bottling.

Guess I should consider pulling one of mine MUCH earlier than I had planned.

. . . . . . Pete
 
They also deacidified the 2011 Geyserville, but it drank very well at the Spring release last Saturday - at least to my taste - so I can't imagine that being the lone culprit. Perhaps the 3day heat terror in mid-August 2010 is to blame? We lost 30% of our fruit at the vineyard I was working at, and the grapes certainly tasted different across most of the vineyard from then on. And that was in the comparatively mild climes of Carneros.
 
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