2014 Two Guns Merlot/Cabernet Sauvignon, Paso Robles
Tasting Notes
Why bring one gun to the fight, when you can have two? In our 2014 Bourdeaux-style blend, we let Merlot fire the first shot with its rich notes of cherry, blueberry and mocha exploding on the palate, while allowing the Cabernet to provide the undertones of black cherry, cassis and cedar which linger to a long finish. All this excitement is couched in a mouth pleasing roundness and harmony from long barrel aging.
Winemaker Notes
When blending, it’s kind of gun slinging. You pull this and that, hoping to nail it. It takes time - and a lot of barrel tasting - but you want to dial back the dominant grape in any blend for all grapes to bring their punch to the blending party. We settled on loading back the Cabernet Sauvignon to 34% and pumped up the Merlot to 66%. That fit in our holster, and our Bordeaux concoction “Two Guns” kept blasting away.
Specifications
Vintage: 2014
Appellation: Estrella District
Vineyard: Behlendorf’s Vineyard
Alcohol: 15.7%
Barrel Aging: 60 months
Cases Produced: 244
The Party Red Wine Blend, California
Tasting Notes
The Party — “Party (ˈpärdē )- Noun - A gathering for the purpose of enjoyment and fun." That was the approach we took to making this blend. Think of the divergent personalities that you find at a party—the laid back, the flirty, the loud and obnoxious, the intense and intellectual. In that spirit, the wine is both lively and fun, with roundness and approachability, but not without some solid bass notes. The palate is treated to luscious dark berry and plum, which come from the predominance of Merlot, with Primitivo adding notes of boysenberry and baking spice, and finally Syrah to add tannin and floral notes. You are cordially invited to join the festivities. Bring your own lampshade.
Winemaker Notes
Well, where and how does a good party start? In this case we took - hold on - Cabernet, Merlot, Syrah & Primitivo; slushed them together in a blend that can only be described as big & bold. “A gathering for the purpose of enjoyment and fun,” as the saga goes.
Specifications
Appellation: Estrella Disctrict
Vineyard: Behlendorf’s Vineyard
Alcohol: 15.9%
Cases Produced: 454
Included in the Box
4-bottles:
2x 2014 Two Guns Merlot/Cabernet Sauvignon, Paso Robles
2x The Party Red Wine Blend, California
Case:
6x 2014 Two Guns Merlot/Cabernet Sauvignon, Paso Robles
Hoi Polloi - [hoi puh-loi/]
plural noun, from Greek
the masses, the common people, riff-raff, plebeians, Salt of the Earth, “… avoid mixing with the hoi polloi.” Not to be confused with hoity-toity: “pretentiously self-important, haughty.”
Hoi Polloi
Basically, we’re the riff-raff.
You know the usual picture? Castles, vineyards, glossy write-ups in Wine Spectator Magazine?
Yeah. That’s definitely not us.
Our simple take on things:
Damn good tasting wine: check
Quality over quantity: check
Three undercapitalized working stiffs? Definitely check
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Hoi Polloi Mixed Reds - $50 = 23.79%
@Winedavid49 The Three Stooges movie was later re-made (loosely) as the great “Trading Places” with Dan Aykroyd and Eddie Murphy. A look at the nature of wealth and poverty. An important theme for winemakers.
Good morning! I’m a fortunate Lab Rat, indeed! Thank you, @Winedavid49 and team!!!
2014 Hoi Polloi Two Guns
On the pop & pour, the wine looks a little paler than I would expect a Merlot/CS blend to look. Nose is super hot! I’m also getting notes of stewed fruit, mossy earth, black pepper, and maybe a little bit of tar. On the palate, I’m getting menthol, eucalyptus, cooked dark fruit (like plum jam). Finish is long, with some interesting herbal notes at the center.
After a fast 5 minutes in the glass, the alcohol heat has mostly blown off, revealing a more delicate, green/herbal scent. More like the scent of freshly cut hedges than a cooking herb. Palate has transformed quite a bit. There is a lot of earth/dust that I’m presuming comes from the fine Paso Robles soil in the Merlot. I’m getting a lot more berry fruit, while still maintaining a number of the herbal elements and a touch of cedar, especially on the finish. Strawberry and maybe a hint of apple on the forward edge.
Overall, I quite like this! I think it is an interesting way to show the Paso Robles terroir, especially since Paso is known more for Zinfandel and Rhône varietals. Right now, I don’t think this is a wine to lay down for a long period of time. I’d expect to serve it within the next year or so.
And now, it’s after 8 and I just got home from work. Food is waiting. Time to put a cork in both of these and stash away until tomorrow, when I can provide an updated, more relaxed report.
@CruelMelody - to answer your question about alcohol integration: yes, these are both hot on the pop and pour. But I found the alcohol blew off relatively quickly (within 5 mins for a 2 oz pour in a Riedel stemless Merlot glass, so a decent amount of surface area exposed). For the whole bottle, I’ll probably decant this. It shouldn’t need long - I’ll check it at 15-20 minutes to see if the hottest vapors have blown off.
(Note-I didn’t read the writeup before posting this, so pardon any technical handwavium)
“Ooh, a double rattage!” I said on seeing the box.
Merlot/cab blend-Very alcohol forward on opening. Decanted and let it breathe for ~10-15 mins, which cleared that up nicely. Bright and slightly sweet in a dark ripe cherry way, definitely not too much . No noticeable legs when swirled. Brighter red than I expected based on the variety, almost close to a tawny port shade. Not much chew, not much in the way of tannins. Smooth sipper, basically.
Party Red Blend-“Ooh this smells amazing!” Roomie said. Bright cherry red on decanting. Definitely needs to breathe, it has an even stronger alcohol scent. We let this one sit in the decanter for about half an hour while we ate (as the chicken we were having would have been overwhelmed by either of these) Heavier than the other, definitely has some tannins-Not as much as like a Scott Harvey, very approachable. It feels really rich, while still having some of the same fruity notes as the lighter one. Almost peppery. Reminds me of southern French/northern Italian richness that would be good later in the fall. Chocolate and coffee notes too. This would be great with beef bourguignon with crusty bread around late November. Suspect this is heavier on cabernet, possibly with some pinot noir or syrah. It’s more a food wine than the other. When the snow starts falling, I’d be more into it than I am when fall’s still not sure it’s here.
Admittedly, I’m more of a white wine and rose person,roomie is more a red wine drinker, and I suspect if it’s under $15/bottle, I’ll be able to talk him into ordering a mixed case.
TL;DR-Both delicious. The blend would be better in a couple months one it’s cooled down or with something starchy. The Merlot/Cab blend screams fall. (I know nothing about aging wine to tell you if it’d be good to age, boxes of wine almost never last long enough in my household to worry about their growth. Lack of storage space!)
Part 1A of my Lab Rat Excellent Adventure! Thanks again to @Winedavid49, the Casemates team, and @TheHoiPolloi for making this possible!
NV Hoi Polloi The Party Red Blend
On the pop & pour: this wine shares the similar, paler look in the glass. IThe nose is a little bit hot, but very earthy. Lots of dusty soil, with a bit of red fruit on the top. On the forward palate, there was a lot of rich. baking spices: ginger, allspice, and a hint of clove. There’s a good amount of the dark berries that are expected from Sarah and primativo. But I find myself fascinated by the earthiness and baking spices. This is not quite the stereotypical, California red blend. It’s showing a lot of its Paso Robles heritage.
After 5 mins in glass: nose has the same earthy character from earlier. Alcohol has blown off a bit. I’m now getting some faint floral notes. Quite pretty! On the palate, the wine has rounded out. Now exhibiting notes of bitter chocolate in addition to the spicy, earthy aura. Finish is medium long and pleasant. Perhaps not as long as I expected, but still lovely and rich.
@TheHoiPolloi - quick question for you: The Party Red Blend is not labelled with a particular vintage. (Which is why I called it NV above.) Can you tell me/us a little more about what vintages went into this blend? I’d love to know more about the new friend I intend to bring into my home.
Vintages range from 2013 to 2015. We set out to create a “prisoner” style blend and did quite a bit of hard work (i…e. drinking) to come up with this final result.
Curious as to the AbV. Seems they have been creeping up over the years and this offer looks to follow the trend.
Is this a result of the year/location, and needing the hang time for development thus resulting in the higher harvest brix? How much control do you have of the vineyards, could you have picked earlier, if you choose to, or were there other circumstances involved.
Just curious as to the thought process and decision tree you followed with these, and how similar it may be to other years.
This particular fruit was harvested by our winemaker’s dad from his estate vineyard before he retired recently. We took it from there, creating these blends (and some single-varietals). For our other wines, we control the entire process including the pick. Hope this answers!
@rjquillin@TheHoiPolloi
How do you choose when to pick? With alcohol getting into the 16% range you’ve got to be nearing 30 brix. Are you aiming for a certain flavour set? Acidity? pH? Brix?
@klezman@rjquillin Sorry for the late reply! I was working all night in our tasting room in Old Town Newhall (shameless plug - come visit!).
We pick for brix which also indicates acid levels. As you may know, as brix go (“goes”?) up, acid comes down. Most of our wines are picked somewhat earlier. That is, we like to have a nice bright acid profile which gives “life” to the wine. We also tend to keep our oak profiles pretty low, keeping the focus on the fruit which we source from great vineyards in Paso Robles and Santa Barbara County. Hope this answers!
2014 Hoi Polloi Two Guns – Part 2
Day 2 – I pulled the bottle out of the fridge about 30 minutes before pouring, but left it stoppered. Aiming to bring the temp up, but not introduce air. Last night, I had poured about 2 oz out before putting it away for today.
I was joined in tasting by a good friend. We brought a variety of snacks out, in lieu of “real food”.
After 5 minutes in a glass, I was getting eucalyptus, fresh topsoil, and sour blackberries on the nose. My friend described aromas of molasses (no sulphur), prune/fig/earthy fruits, strong black tea, and a general woodsy/forest floor. “It smells like you made a fruit chutney, but used black tea instead of water.”
The palate spoke to me of sour cherries, rosemary, and other lovely herbal notes. My friend describes a figgy character, with deep fruit notes that remind her of winter.
NV Hoi Polloi The Party Red - Part 2
Day 2 – I pulled the bottle out of the fridge about 30 minutes before pouring, but left it stoppered. Aiming to bring the temp up, but not introduce air. Last night, I had poured about 2 oz out before putting it away for today.
I was joined in tasting by a good friend. We continued our snacking, but added hot, cheesy dip broiled onto baguette to the mix. It turned out to be an excellent addition for this wine!
After 5 minutes in the glass, the nose was showing me a touch of smoke, some green shrubbery, cardamom, and small touches of both carnations and lamp oil. Quite a lot going on! My friend refined the “shrubbery” to juniper, along with a hint of honey.
For both of us the palate was spicy (maybe black pepper?), with some “sweeter” notes like blue fruits and roasted parsnip. (The wine is NOT sweet! But there are hints on the tongue…) We both find this wine has a certain heaviness that speaks to the syrah.
We both heartily agree that this wine works very well with food. Our hot, cheesy dip was a great foil. My friend recommends it would go great with pot roast, bolognese, or chili. I agree in principle, but she is the more carnivorous one.
We think this will be great for those cozy autumn/winter suppers!
I haven’t had these particular wines, but Doug & co are good dudes. I’ve had their Syrah, Pinot and rosé, and all were quality. Doug founded one of my favorite wine events ever, The Garagiste Festival, which is always on my wine to-do list. Some may recall I celebrated it profusely on that site-of-yore whose name rhymes with ‘Mein flute’.
How do you choose when to pick? With alcohol getting into the 16% range you’ve got to be nearing 30 brix. Are you aiming for a certain flavour set? Acidity? pH? Brix?
I wonder if the grapes @TheHoiPolloi have full control of, rather than some otherwise procured, may speak more to their desired style than what we have here today…
60 months in barrel for the Two Guns? That’s practically WineSmithian!
I have this general perception that the longer wine is aged in barrel, the longer it will last in the bottle. Is there anything to this or am I just fooling myself? CJ’s notes above suggest that this is more of a “drink now” wine.
FYI, you have around 5 hours left to buy two new Woot Monkeys using their (old site) App (Appsclusive). Geometric or Space capes. In case anyone is interested.
2014 Two Guns Merlot/Cabernet Sauvignon, Paso Robles
Tasting Notes
Winemaker Notes
When blending, it’s kind of gun slinging. You pull this and that, hoping to nail it. It takes time - and a lot of barrel tasting - but you want to dial back the dominant grape in any blend for all grapes to bring their punch to the blending party. We settled on loading back the Cabernet Sauvignon to 34% and pumped up the Merlot to 66%. That fit in our holster, and our Bordeaux concoction “Two Guns” kept blasting away.
Specifications
The Party Red Wine Blend, California
Tasting Notes
Winemaker Notes
Well, where and how does a good party start? In this case we took - hold on - Cabernet, Merlot, Syrah & Primitivo; slushed them together in a blend that can only be described as big & bold. “A gathering for the purpose of enjoyment and fun,” as the saga goes.
Specifications
Included in the Box
Price Comparison
$408.00/case at Hoi Polloi Winery
About The Winery
Winery: Hoi Polloi Winery
World Class, Central Coast Wines
Hoi Polloi - [hoi puh-loi/]
plural noun, from Greek
the masses, the common people, riff-raff, plebeians, Salt of the Earth, “… avoid mixing with the hoi polloi.” Not to be confused with hoity-toity: “pretentiously self-important, haughty.”
Hoi Polloi
Basically, we’re the riff-raff.
You know the usual picture? Castles, vineyards, glossy write-ups in Wine Spectator Magazine?
Yeah. That’s definitely not us.
Our simple take on things:
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Friday, October 18th - Tuesday, October 22nd
Hoi Polloi Mixed Reds
4 bottles for $69.99 $17.50/bottle + $2/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
2014 Two Guns
NV The Party
Sounds great on paper, and the case price looks great. Hopefully a rat or two can mention how the alcohol is integrated and push me over the edge
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Hoi Polloi Mixed Reds - $50 = 23.79%
Great back story on these wines. Founder of the “garagiste” festival and his two friends.
Really cool wines from amazing central coast sources.
Winery named after a 3 stooges movie…
@Winedavid49 The Three Stooges movie was later re-made (loosely) as the great “Trading Places” with Dan Aykroyd and Eddie Murphy. A look at the nature of wealth and poverty. An important theme for winemakers.
Especially these winemakers.
@Winedavid49 really cool really nice people! So awesome to see a local favorite right here on casemates!
HIKING! VIKINGS! STRIKE KING [BRAND FISHING LURES]! AWESOME!
Good morning! I’m a fortunate Lab Rat, indeed! Thank you, @Winedavid49 and team!!!
2014 Hoi Polloi Two Guns
On the pop & pour, the wine looks a little paler than I would expect a Merlot/CS blend to look. Nose is super hot! I’m also getting notes of stewed fruit, mossy earth, black pepper, and maybe a little bit of tar. On the palate, I’m getting menthol, eucalyptus, cooked dark fruit (like plum jam). Finish is long, with some interesting herbal notes at the center.
After a fast 5 minutes in the glass, the alcohol heat has mostly blown off, revealing a more delicate, green/herbal scent. More like the scent of freshly cut hedges than a cooking herb. Palate has transformed quite a bit. There is a lot of earth/dust that I’m presuming comes from the fine Paso Robles soil in the Merlot. I’m getting a lot more berry fruit, while still maintaining a number of the herbal elements and a touch of cedar, especially on the finish. Strawberry and maybe a hint of apple on the forward edge.
Overall, I quite like this! I think it is an interesting way to show the Paso Robles terroir, especially since Paso is known more for Zinfandel and Rhône varietals. Right now, I don’t think this is a wine to lay down for a long period of time. I’d expect to serve it within the next year or so.
And now, it’s after 8 and I just got home from work. Food is waiting. Time to put a cork in both of these and stash away until tomorrow, when I can provide an updated, more relaxed report.
@CruelMelody - to answer your question about alcohol integration: yes, these are both hot on the pop and pour. But I found the alcohol blew off relatively quickly (within 5 mins for a 2 oz pour in a Riedel stemless Merlot glass, so a decent amount of surface area exposed). For the whole bottle, I’ll probably decant this. It shouldn’t need long - I’ll check it at 15-20 minutes to see if the hottest vapors have blown off.
@cjsiege thanks for the great notes!
(Note-I didn’t read the writeup before posting this, so pardon any technical handwavium)
“Ooh, a double rattage!” I said on seeing the box.
Merlot/cab blend-Very alcohol forward on opening. Decanted and let it breathe for ~10-15 mins, which cleared that up nicely. Bright and slightly sweet in a dark ripe cherry way, definitely not too much . No noticeable legs when swirled. Brighter red than I expected based on the variety, almost close to a tawny port shade. Not much chew, not much in the way of tannins. Smooth sipper, basically.
Party Red Blend-“Ooh this smells amazing!” Roomie said. Bright cherry red on decanting. Definitely needs to breathe, it has an even stronger alcohol scent. We let this one sit in the decanter for about half an hour while we ate (as the chicken we were having would have been overwhelmed by either of these) Heavier than the other, definitely has some tannins-Not as much as like a Scott Harvey, very approachable. It feels really rich, while still having some of the same fruity notes as the lighter one. Almost peppery. Reminds me of southern French/northern Italian richness that would be good later in the fall. Chocolate and coffee notes too. This would be great with beef bourguignon with crusty bread around late November. Suspect this is heavier on cabernet, possibly with some pinot noir or syrah. It’s more a food wine than the other. When the snow starts falling, I’d be more into it than I am when fall’s still not sure it’s here.
Admittedly, I’m more of a white wine and rose person,roomie is more a red wine drinker, and I suspect if it’s under $15/bottle, I’ll be able to talk him into ordering a mixed case.
TL;DR-Both delicious. The blend would be better in a couple months one it’s cooled down or with something starchy. The Merlot/Cab blend screams fall. (I know nothing about aging wine to tell you if it’d be good to age, boxes of wine almost never last long enough in my household to worry about their growth. Lack of storage space!)
Hey everybody,
Can we steal your tasting notes for our literature? Good stuff!
@TheHoiPolloi Fine by me! Thanks for the deliciousness!
@TheHoiPolloi The suggestion ‘fire away’ hopes you hang around for questions…
@TheHoiPolloi Yes, of course!
Unless you intensely disagree and will be calling me “ignorant and uncouth”. At that point, I should prefer to be “Ms. Ignorant and Uncouth”.
@cjsiege We are the uncouth ones, I’ll have you know!
Part 1A of my Lab Rat Excellent Adventure! Thanks again to @Winedavid49, the Casemates team, and @TheHoiPolloi for making this possible!
NV Hoi Polloi The Party Red Blend
On the pop & pour: this wine shares the similar, paler look in the glass. IThe nose is a little bit hot, but very earthy. Lots of dusty soil, with a bit of red fruit on the top. On the forward palate, there was a lot of rich. baking spices: ginger, allspice, and a hint of clove. There’s a good amount of the dark berries that are expected from Sarah and primativo. But I find myself fascinated by the earthiness and baking spices. This is not quite the stereotypical, California red blend. It’s showing a lot of its Paso Robles heritage.
After 5 mins in glass: nose has the same earthy character from earlier. Alcohol has blown off a bit. I’m now getting some faint floral notes. Quite pretty! On the palate, the wine has rounded out. Now exhibiting notes of bitter chocolate in addition to the spicy, earthy aura. Finish is medium long and pleasant. Perhaps not as long as I expected, but still lovely and rich.
I will pull both bottles from their slumber later today, and post Part 2 of this Adventure!
@TheHoiPolloi - quick question for you: The Party Red Blend is not labelled with a particular vintage. (Which is why I called it NV above.) Can you tell me/us a little more about what vintages went into this blend? I’d love to know more about the new friend I intend to bring into my home.
Vintages range from 2013 to 2015. We set out to create a “prisoner” style blend and did quite a bit of hard work (i…e. drinking) to come up with this final result.
@TheHoiPolloi It’s a tough job but someone needs to do it!
@TheHoiPolloi
Curious as to the AbV. Seems they have been creeping up over the years and this offer looks to follow the trend.
Is this a result of the year/location, and needing the hang time for development thus resulting in the higher harvest brix? How much control do you have of the vineyards, could you have picked earlier, if you choose to, or were there other circumstances involved.
Just curious as to the thought process and decision tree you followed with these, and how similar it may be to other years.
tia
This particular fruit was harvested by our winemaker’s dad from his estate vineyard before he retired recently. We took it from there, creating these blends (and some single-varietals). For our other wines, we control the entire process including the pick. Hope this answers!
@rjquillin @TheHoiPolloi
How do you choose when to pick? With alcohol getting into the 16% range you’ve got to be nearing 30 brix. Are you aiming for a certain flavour set? Acidity? pH? Brix?
@klezman @rjquillin Sorry for the late reply! I was working all night in our tasting room in Old Town Newhall (shameless plug - come visit!).
We pick for brix which also indicates acid levels. As you may know, as brix go (“goes”?) up, acid comes down. Most of our wines are picked somewhat earlier. That is, we like to have a nice bright acid profile which gives “life” to the wine. We also tend to keep our oak profiles pretty low, keeping the focus on the fruit which we source from great vineyards in Paso Robles and Santa Barbara County. Hope this answers!
@rjquillin @TheHoiPolloi So then you’re aiming for the 28-30 brix range? Do you make adjustments to acids after harvest/crush?
I used to be a regular in their tasting room. Very good wine all around.
@connorbush Used to be!? Come back, Connor! (and thanks for the nice words!)
@TheHoiPolloi I moved away! When I move back, you’ll be my first stop
2014 Hoi Polloi Two Guns – Part 2
Day 2 – I pulled the bottle out of the fridge about 30 minutes before pouring, but left it stoppered. Aiming to bring the temp up, but not introduce air. Last night, I had poured about 2 oz out before putting it away for today.
I was joined in tasting by a good friend. We brought a variety of snacks out, in lieu of “real food”.
After 5 minutes in a glass, I was getting eucalyptus, fresh topsoil, and sour blackberries on the nose. My friend described aromas of molasses (no sulphur), prune/fig/earthy fruits, strong black tea, and a general woodsy/forest floor. “It smells like you made a fruit chutney, but used black tea instead of water.”
The palate spoke to me of sour cherries, rosemary, and other lovely herbal notes. My friend describes a figgy character, with deep fruit notes that remind her of winter.
Both of us decided this is a winner!
NV Hoi Polloi The Party Red - Part 2
Day 2 – I pulled the bottle out of the fridge about 30 minutes before pouring, but left it stoppered. Aiming to bring the temp up, but not introduce air. Last night, I had poured about 2 oz out before putting it away for today.
I was joined in tasting by a good friend. We continued our snacking, but added hot, cheesy dip broiled onto baguette to the mix. It turned out to be an excellent addition for this wine!
After 5 minutes in the glass, the nose was showing me a touch of smoke, some green shrubbery, cardamom, and small touches of both carnations and lamp oil. Quite a lot going on! My friend refined the “shrubbery” to juniper, along with a hint of honey.
For both of us the palate was spicy (maybe black pepper?), with some “sweeter” notes like blue fruits and roasted parsnip. (The wine is NOT sweet! But there are hints on the tongue…) We both find this wine has a certain heaviness that speaks to the syrah.
We both heartily agree that this wine works very well with food. Our hot, cheesy dip was a great foil. My friend recommends it would go great with pot roast, bolognese, or chili. I agree in principle, but she is the more carnivorous one.
We think this will be great for those cozy autumn/winter suppers!
I haven’t had these particular wines, but Doug & co are good dudes. I’ve had their Syrah, Pinot and rosé, and all were quality. Doug founded one of my favorite wine events ever, The Garagiste Festival, which is always on my wine to-do list. Some may recall I celebrated it profusely on that site-of-yore whose name rhymes with ‘Mein flute’.
@neilfindswine
Yeah, thanks to you SWMBO and I attended the Festival and quite enjoyed it.
@klezman asked earlier
I wonder if the grapes @TheHoiPolloi have full control of, rather than some otherwise procured, may speak more to their desired style than what we have here today…
@klezman @neilfindswine @rjquillin That’s fair to say - this was a unique situation for us.
@neilfindswine Aw shucks, thanks Neil! See you in November at Paso Garagiste?
@TheHoiPolloi we’ll see what the work schedule allows… I hope so!
60 months in barrel for the Two Guns? That’s practically WineSmithian!
I have this general perception that the longer wine is aged in barrel, the longer it will last in the bottle. Is there anything to this or am I just fooling myself? CJ’s notes above suggest that this is more of a “drink now” wine.
FYI, you have around 5 hours left to buy two new Woot Monkeys using their (old site) App (Appsclusive). Geometric or Space capes. In case anyone is interested.
Great toy to annoy pets!
@MarkDaSpark
I’m still trying to figure out what to do with all my old woot monkeys. Are you missing any?
@chipgreen. Nope! Except maybe the giant Woot Sock one.
You can always give them to your kids/grandkids/pets to use/abuse!