2018 Marshall Davis Estate Pinot Noir, Marshall Davis Vineyard, Yamhill-Carlton
92 Points, James Suckling 90 Points, The Prince of Pinot
Tasting Notes
“Moderately light garnet color. Aromas of black cherry, spice and dark rose petal with similar flavors adding blueberry. Picks up interest and appeal over time in the glass, with solid harmony and a bright cherry-driven finish. Excellent value.”
Founded in 2011 by brothers Sean, Ryan and Matt, Marshall Davis creates small batch vineyard specific wines. Pinot Noir and Chardonnay come from their estate vineyard in Oregon’s Yamhill-Carlton AVA while full bodied Cabernet Sauvignons and Syrahs are produced from some of the most prestigious vineyards in Washington’s Walla Walla AVA. Stylistically, wines are focused and varietally-correct. Winemaker Sean Davis believes in minimal manipulation, letting each vineyard express itself, with more attention paid to textures and tannin management.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
It’s been a tough 2 weeks of Monday treatments for me, but on Wednesday that all changed when the doorbell rang and my daughter handed me a familiar single wine bottle box! I immediately found an email from Alice stating the offer comes up Saturday & Sunday. Thank You, Alice, Dave S, and Marshall Davis Winery! The bottle was their 2018 Pinot Noir, Yamhill-Carlton AVA, Willamette Valley, Oregon. The Pinot Noir from this area is one of my favorite Top 3 varietals. I’m familiar with Anne Amie, Torri Mor, and a couple of other wineries in that area that make great Pinot Noir! So enough chat, onto the wine….
I let the bottle settle down for about 30 hours. I popped the cork and poured a very small sample, knowing the wine might be tight. The appearance looked like a medium body wine showing a clear translucent claret color. After I swirled the sample, nice long legs appeared. I didn’t get much on the nose except for a sweet cherry aroma with a very slight hint of alcohol. This first taste showed a very integrated smooth wine with lightly candied cherry fruit that reminded me of hard cherry candy and maybe a hint of strawberry. The mouthfeel was extremely smooth and the finish showed very slight tartness, light tannins, and a long thin finish. (NOTE: This is a dry wine and is not a sweet wine!!) I was very impressed with the initial tasting and was excited to see how the wine would develop. I let the bottle stay uncorked for the next hour while I pulled some cold cheese pizza and some pumpkin spiced roll out of the frig.
After an hour, I poured a 2nd sample. On the nose, it still had the same lightly sweet candied cherry aroma, but now I was detecting some spice. The taste was still very integrated and smooth, but now with a little more intensity with the nice spice showing up and the finish being the same as before.
Bring on the food….
I started with the cheese pizza. OMG, what a great pairing! The wine brought out the red sauce while the pizza brought out more spice. The wine held up to the pizza and I was blown away as it was a perfect marriage of Pinot and Pizza! I could have ended the tasting right there, but I still had the pumpkin spice cake!
I split the next tasting two ways with the wine…1st with the pumpkin spice roll without the frosting; 2nd with both the pumpkin spice roll and the frosting. The wine held up excellently in both instances and I was amazed again at how they complimented each other this time in a great marriage of dessert and wine!
On Day 2, I was very busy! The wine was just as good as yesterday when I tasted it without food! Then I grabbed a handful of Jarlsberg cheese squares. The wine kicked butt again! I LOVE THIS WINE!! It’s been a long time since I had a Pinot Noir like this! This wine is a delicate smooth wine! It is not a heavy Pinot Noir! I would have liked to challenge the wine with some carnivore meat, but Saturday is another busy day, but if I get the chance, I’ll update my post.
As far as the price goes, I believe Willamette Valley Pinots usually start around $30/btl for entry-level Pinot Noir, then going to at least $60/$70 a bottle for Reserve’s, then some vineyard selections even much higher! I’m hoping WD49 and the winery worked out a great price for us Casemates!! If so, I’ll probably go in for 2 cases without having absolutely no room to store them! This wine would make a great party wine with close friends or a great family dinner wine for an event like Thanksgiving, or just kicking off the shoes and popping the cork for some quiet relaxation!
Now I hope I can get the banner into my post!
@Boatman72 WOW, I just read the “Tasting Notes” above and I guess I finally hit the mark on a Lab Rat review! I wonder where everyone is at? Probably some of the great college football games being played today are keeping people glued to their TVs! GO BUCKEYES!! Penn St is going to be a tough game for the young Buckeyes!
@Boatman72 Ok Day 3, I just finished sampling the wine today. The wine is more pronounced than was previously. More spice and alcohol. The candied red cherry is now more dark cherry with some light tartness and a little oak on the finish. It’s not as smooth as the previous days, but I don’t see that as a problem. I made some chilli dog chilli and the wine was excellent with it.
Hi RJ…On the kitchen counter under a vacuum. The temp was probably 68F. The same temperature after holding the unopened for 30 hrs and throughout all the tasting.
@Boatman72 Day 4: Finishing the bottle today without food. It’s still smooth with lightly tart cherry, some spice with light oak, and tannins on the finish.
@Boatman72 Thanks for that.
Multiple day reports are greatly appreciated, especially when we know how they were stored.
Treated, with say Ar and in a fridge, I’d expect little or no change and we really don’t learn much.
Just corked, no vac or Ar, and at a reasonable temperature seems the most telling. If it can go three or four days with minimal if any degradation and even improve; well, that’s a huge plus for me.
@pmarin There was an entire write-up on the old site how and why I did this, but here’s a pic of it.
Tank, regulator, flow meter and a trigger valve dispenser tube I insert into the bottle to purge.
Knowing the flow rate I can estimate how long it should take to fully purge the headspace of the bottle.
Pretty simple and I had most of the pieces in the garage already.
@pmarin@rjquillin I think there are also Argon spray cans available. I think I have a couple but haven’t used much. I just use a hand pump and a vacuum cap after I’m done pouring. I usually consume the bottle in two or three days! FWIW, using the vacuum method I described, I’ve also noted that a lot of the wine that I buy on Casemates or at a store has opened up more on the 2nd day! And the reason could be as simple as being exposed to air after opening the bottle and letting it breathe for an hour, similar to decanting.
Question for Marshall Davis Winery…What is the drinking window for this 2018 Pinot Noir?? I order my 1st case before posting and with a basement full of Casemate wine cases, I want to be sure that I can cellar another case until my blood also changes to vino!
@Boatman72 if the structure is anything like the torii Mor, you should be good through 2023 or even a bit longer. Granted the torii Mor uses a stelvin so ages a bit differently, but the 2015 is drinking great
@deadlyapp Thanks for the info!! I’m hoping for at least 8 years, but storage plays a part in that number.
Hope someone from the Marshall Davis chimes in on the subject and provides more info on their wine!
As many of us know, Casemates ABSOLUTELY LOVE winery participation!!!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Marshall Davis Pinot Noir - $40 = 16.66%
Hello LabRat here with report of « coming soon »
Sadly I was not at the location my surprise LabRat delivery was shipped-to (I am about 2800 mi away) so I had to enlist backup help via UPS redirect and a friend to pick it up at UPS store and another very helpful friend to taste this evening hopefully.
However I will try to post a pic confirming it is real (also a test of photo posting via iPad)
13.8% alc., 200 cases, $38. Dijon 777, 114, Pommard and Mariafeld clones. Aged 14 months in 25% new French oak. Dijon 114, 777 and Pommard clones. 60% whole cluster. · Moderately light garnet color. Aromas of black cherry, spice and dark rose petal with similar flavors adding blueberry. Picks up interest and appeal over time in the glass, with solid harmony and a bright cherry-driven finish. Excellent value. Score: 90. Reviewed August 1, 2021
(I now see this is in above notes but not attributed to the Prince)
Reverse Wine Snob just had this wine up in 3 packs for $75, their comment(?) is:
The 2018 Marshall Davis Vineyard Yamhill-Carlton AVA Estate Pinot Noir begins with a perfumed and lovely aroma of black cherry, baking spice and a little mint after some time in the glass.
Juicy cherry, cranberry, cola, licorice, spice and more all combine quite wonderfully in the mouth when tasting this balanced, delicious Pinot Noir. Not to mention it’s got quite a smooth mouthfeel.
Pleasing streaks of oaky spice lead into the dry, very long finish. What an excellent, elegant example of Willamette Valley Pinot Noir this is! It gets a Taste Rating of 10 and it keeps getting better as it has more air so be sure to give it plenty of time to breathe.
I’m surprised it is so quiet here. I bought a case and am so excited! I only joined CM this month and already have 2 cases on the way. Any tips for cellaring? I would love a big fridge but it’s a big purchase and don’t even know what I would get. Any tips for both short and long term?
@dak52@rjquillin Yeah it’s off-topic but the board is quiet so I’ll add-in some thoughts on “cellaring,” for those of us not lucky enough to have real “cellars.”
It really depends on climate you live and your house space available. In the Pacific NW I was able to get by with good-quality metal shelves, and just placing wine boxes on them horizontally (make sure the bottles don’t slip out onto the floor, though!). But most of the year the temp would vary between 55-70. But in a “daylight basement” (open to outside on one side only) it was mostly surrounded by dirt and concrete walls and remained fairly stable.
I once had a winemaker tell me it wasn’t the absolute temp as much as the daily variation that hurts the wine. So if it gets up to 70 or a bit more that is probably OK, but if it does that every day and then gets cool again at night, that bad! Sadly this is the one good thing about the styrofoam containers, they can help moderate daily variations in temp so the wine is happier.
But if you are in a hot place in Summer where it never cools off, yeah there’s more to do, either a nice wine refrig or good AC. You don’t need to keep it at “Cellar Temp” but best to be <65 and lower for “drink-now temp.”
Smaller wine refrigs don’t hold enough if you’re going to be buying cases here. You’d be surprised how easily you fill up a half-size (48 bottle) cooler. So then you’re talking either the really big ones (big, heavy and $$) or work out a backroom with some AC that keeps the extreme temps (and temp swings) from happening.
Honestly a lot of my wine is in “back of a hallway or basement” and that has been working for me but I’ll admit it’s not optimal. There are also some bottles stored on a Foosball table but that’s another story (maybe for the CyberPub – wait, there is a CyberPub again? I didn’t know – might have to pop in).
@pmarin@rjquillin awesome, thanks for the feedback. At this point I’m thinking I will go the basement route. Because my basement is mostly underground and the cool air from my AC will fall down in the summer, I think it should stay relatively constant. Gonna buy a smart thermometer and see how much fluctuation goes on down there…
If you have a few bucks to spend but don’t want to go crazy you can get a Coolbot that will trick any AC unit to run below the set low temp. The Coolbot Pro can be connected to your network for control and will ping you if the temp is below or above what you want. I am very impressed by it. Just to get ahead of it, I do not work there nor will get any kickbacks for endorsing. I mostly lurk, rat when lucky enough, and buy a ton of wine from here including from back in the WW days.
Any other rattage? I am currently full BUT the one report was really positive and I am low on pinot which is my fave. I bought torii mor in the past and can remember the bottle but can’t remember if I liked it. Someone, help me out here?
@pienka I bought a case. I live close to Carlton and have had some stellar ones and some good ones. Based on the price and the fact it is impossible anymore to get an Oregon Pinot under $20.00, I took the gamble. Will it be the best Pinot you have ever had, probably not. Will it go great with your Thanksgiving turkey, yes. My newish favorite from here is Big Table, but their bottles always sell out for at least $50.00 and most are way more.
@danandlisa Thanks for recommendation of Big Table I will look that up. There are so many great small producers in that Yamhill-Carlton area and always a great drive at any time of year. When I said that the really good PNs were $30+ yeah that was probably outdated and optimistic. I realize now that a lot of these you only get if you are in a club or on a reserve list, and will go for at least 2x that.
This is the missing LabRat report, sorry, a day late, and done by volunteer remote (and new, who had no idea what they were getting in for) LabRatter.
Since the wine was delivered 2800 mi away I had to invoke a UPS pickup person and a volunteer new LabRat. Sorry this will be more of a summary since I can’t write about the first-hand experience, but I trust the taster!
[note we had previously discussed the cherry fruit vs earthy deep overtones in PNs but didn’t discuss this deal or winery info. I had also mentioned Salmon as a good PN pairing]
This was at first opening/pour (P&P)
Quite dry and light bodied for sure.
No big fruit overtones.
No deep forest tones or umami.
Fairly tannic… could pair well with something rich. …agree it would go well with oily Salmon filet.
Finish is quick and dry … no lingering umami or dirt.
very front-of-mouth.
Some is set aside to “open” a bit for a follow-up posting later this afternoon.
BTW our discussion so far is that we’d go for at least a 1/2 case to split. But will follow-up with evening opinions.
Based on description and my experience with Oregon PNs I think it’s certainly worth a taste at this mid-price.
Will think about more this evening and with follow-up info if I can get it.
@rjquillin Hmm, that’s true. First Rat said “long thin finish” so I think the thin is part of how we subjectively taste and describe it. And again some will describe an aspect as bad and others will say it’s desirable. PNs in particular tend to be that way of subjective choices. So might not be as different as it seems.
BTW really wish we would get winemaker participation – it really does help when we get that!
BTW really wish we would get winemaker participation – it really does help when we get that!
yes it does!
I ended up calling the producer on the last Outings offer to get them on the board. Shouldn’t have to do that. Ahhh, the life of a VolMod…
@rjquillin quick follow-up from evening remote tasting –
wine didn’t really change much after being open a couple of hours.
I wouldn’t expect a light PN to change much over that time and if anything, might loose some intensity. I wanted to mention that a recent delivery to my remote “taster” was the InZinerator (which had 10% added “Forte”) so that would be an opposite tasting experience I’m sure.
I’d note that the “map” shows quite a few states with an order so I’m thinking maybe there were significantly more buyers than decided to be vocal here. I’m certainly glad to give it a try.
So got home from Halloween and was ready to pull the seal on this deal and boom. Strawberry smashbox. Guess I was too late. Y’all enjoy and maybe next go round for me.
Anyone getting shipment notifications on this yet? I had been hoping to get this before thanksgiving but am starting to wonder if I was overly optimistic.
2018 Marshall Davis Estate Pinot Noir, Marshall Davis Vineyard, Yamhill-Carlton
92 Points, James Suckling
90 Points, The Prince of Pinot
Tasting Notes
Specs
60% Whole Cluster
What’s Included
4-bottles:
Case:
Price Comparison
$456/Case at Marshall Davis Wine for 12x 2018 Marshall Davis Estate Pinot Noir, Marshall Davis Vineyard, Yamhill-Carlton
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Nov 22 - Monday, Nov 29
Marshall Davis Pinot Noir
4 bottles for $79.99 $20/bottle + $2/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2018 Marshall Davis Pinot Noir
It’s been a tough 2 weeks of Monday treatments for me, but on Wednesday that all changed when the doorbell rang and my daughter handed me a familiar single wine bottle box! I immediately found an email from Alice stating the offer comes up Saturday & Sunday. Thank You, Alice, Dave S, and Marshall Davis Winery! The bottle was their 2018 Pinot Noir, Yamhill-Carlton AVA, Willamette Valley, Oregon. The Pinot Noir from this area is one of my favorite Top 3 varietals. I’m familiar with Anne Amie, Torri Mor, and a couple of other wineries in that area that make great Pinot Noir! So enough chat, onto the wine….
I let the bottle settle down for about 30 hours. I popped the cork and poured a very small sample, knowing the wine might be tight. The appearance looked like a medium body wine showing a clear translucent claret color. After I swirled the sample, nice long legs appeared. I didn’t get much on the nose except for a sweet cherry aroma with a very slight hint of alcohol. This first taste showed a very integrated smooth wine with lightly candied cherry fruit that reminded me of hard cherry candy and maybe a hint of strawberry. The mouthfeel was extremely smooth and the finish showed very slight tartness, light tannins, and a long thin finish. (NOTE: This is a dry wine and is not a sweet wine!!) I was very impressed with the initial tasting and was excited to see how the wine would develop. I let the bottle stay uncorked for the next hour while I pulled some cold cheese pizza and some pumpkin spiced roll out of the frig.
After an hour, I poured a 2nd sample. On the nose, it still had the same lightly sweet candied cherry aroma, but now I was detecting some spice. The taste was still very integrated and smooth, but now with a little more intensity with the nice spice showing up and the finish being the same as before.
Bring on the food….
I started with the cheese pizza. OMG, what a great pairing! The wine brought out the red sauce while the pizza brought out more spice. The wine held up to the pizza and I was blown away as it was a perfect marriage of Pinot and Pizza! I could have ended the tasting right there, but I still had the pumpkin spice cake!
I split the next tasting two ways with the wine…1st with the pumpkin spice roll without the frosting; 2nd with both the pumpkin spice roll and the frosting. The wine held up excellently in both instances and I was amazed again at how they complimented each other this time in a great marriage of dessert and wine!
On Day 2, I was very busy! The wine was just as good as yesterday when I tasted it without food! Then I grabbed a handful of Jarlsberg cheese squares. The wine kicked butt again! I LOVE THIS WINE!! It’s been a long time since I had a Pinot Noir like this! This wine is a delicate smooth wine! It is not a heavy Pinot Noir! I would have liked to challenge the wine with some carnivore meat, but Saturday is another busy day, but if I get the chance, I’ll update my post.
As far as the price goes, I believe Willamette Valley Pinots usually start around $30/btl for entry-level Pinot Noir, then going to at least $60/$70 a bottle for Reserve’s, then some vineyard selections even much higher! I’m hoping WD49 and the winery worked out a great price for us Casemates!! If so, I’ll probably go in for 2 cases without having absolutely no room to store them! This wine would make a great party wine with close friends or a great family dinner wine for an event like Thanksgiving, or just kicking off the shoes and popping the cork for some quiet relaxation!
Now I hope I can get the banner into my post!
@Boatman72 WOW, I just read the “Tasting Notes” above and I guess I finally hit the mark on a Lab Rat review! I wonder where everyone is at? Probably some of the great college football games being played today are keeping people glued to their TVs! GO BUCKEYES!! Penn St is going to be a tough game for the young Buckeyes!
@Boatman72 thanks for the notes!
Nice work!
@Boatman72 Ok Day 3, I just finished sampling the wine today. The wine is more pronounced than was previously. More spice and alcohol. The candied red cherry is now more dark cherry with some light tartness and a little oak on the finish. It’s not as smooth as the previous days, but I don’t see that as a problem. I made some chilli dog chilli and the wine was excellent with it.
@Boatman72
How were you storing the bottle between days?
Hi RJ…On the kitchen counter under a vacuum. The temp was probably 68F. The same temperature after holding the unopened for 30 hrs and throughout all the tasting.
@Boatman72 Day 4: Finishing the bottle today without food. It’s still smooth with lightly tart cherry, some spice with light oak, and tannins on the finish.
@Boatman72 Thanks for that.
Multiple day reports are greatly appreciated, especially when we know how they were stored.
Treated, with say Ar and in a fridge, I’d expect little or no change and we really don’t learn much.
Just corked, no vac or Ar, and at a reasonable temperature seems the most telling. If it can go three or four days with minimal if any degradation and even improve; well, that’s a huge plus for me.
@rjquillin any tips on how to get into the Ar thing? Other than being a Pirate, I mean.
@pmarin There was an entire write-up on the old site how and why I did this, but here’s a pic of it.
Tank, regulator, flow meter and a trigger valve dispenser tube I insert into the bottle to purge.
Knowing the flow rate I can estimate how long it should take to fully purge the headspace of the bottle.
Pretty simple and I had most of the pieces in the garage already.
@rjquillin Just for the cool tech in the picture that’s worth trying for a Winter project.
Hey, wait, are those unopened wine cases in the background? Were you at my house? (no, couldn’t be, those floors are too clean…)
@pmarin @takethefarm
Details posted in the storage thread.
@pmarin @rjquillin I think there are also Argon spray cans available. I think I have a couple but haven’t used much. I just use a hand pump and a vacuum cap after I’m done pouring. I usually consume the bottle in two or three days! FWIW, using the vacuum method I described, I’ve also noted that a lot of the wine that I buy on Casemates or at a store has opened up more on the 2nd day! And the reason could be as simple as being exposed to air after opening the bottle and letting it breathe for an hour, similar to decanting.
Question for Marshall Davis Winery…What is the drinking window for this 2018 Pinot Noir?? I order my 1st case before posting and with a basement full of Casemate wine cases, I want to be sure that I can cellar another case until my blood also changes to vino!
@Boatman72 if the structure is anything like the torii Mor, you should be good through 2023 or even a bit longer. Granted the torii Mor uses a stelvin so ages a bit differently, but the 2015 is drinking great
@deadlyapp Thanks for the info!! I’m hoping for at least 8 years, but storage plays a part in that number.
Hope someone from the Marshall Davis chimes in on the subject and provides more info on their wine!
As many of us know, Casemates ABSOLUTELY LOVE winery participation!!!
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 Marshall Davis Pinot Noir - $40 = 16.66%
Hello LabRat here with report of « coming soon »
Sadly I was not at the location my surprise LabRat delivery was shipped-to (I am about 2800 mi away) so I had to enlist backup help via UPS redirect and a friend to pick it up at UPS store and another very helpful friend to taste this evening hopefully.
However I will try to post a pic confirming it is real (also a test of photo posting via iPad)
@pmarin aw you missed out on an Oregon Pinot
@pmarin
@rjquillin Sorry a bit of delay but new rattage posted below, with hopefully a follow-up with wine left to “open” for a bit this evening.
What sayeth the all knowing?
Prince of Pinot says:
13.8% alc., 200 cases, $38. Dijon 777, 114, Pommard and Mariafeld clones. Aged 14 months in 25% new French oak. Dijon 114, 777 and Pommard clones. 60% whole cluster. · Moderately light garnet color. Aromas of black cherry, spice and dark rose petal with similar flavors adding blueberry. Picks up interest and appeal over time in the glass, with solid harmony and a bright cherry-driven finish. Excellent value. Score: 90. Reviewed August 1, 2021
(I now see this is in above notes but not attributed to the Prince)
Reverse Wine Snob just had this wine up in 3 packs for $75, their comment(?) is:
The 2018 Marshall Davis Vineyard Yamhill-Carlton AVA Estate Pinot Noir begins with a perfumed and lovely aroma of black cherry, baking spice and a little mint after some time in the glass.
Juicy cherry, cranberry, cola, licorice, spice and more all combine quite wonderfully in the mouth when tasting this balanced, delicious Pinot Noir. Not to mention it’s got quite a smooth mouthfeel.
Pleasing streaks of oaky spice lead into the dry, very long finish. What an excellent, elegant example of Willamette Valley Pinot Noir this is! It gets a Taste Rating of 10 and it keeps getting better as it has more air so be sure to give it plenty of time to breathe.
fwiw
I’m surprised it is so quiet here. I bought a case and am so excited! I only joined CM this month and already have 2 cases on the way. Any tips for cellaring? I would love a big fridge but it’s a big purchase and don’t even know what I would get. Any tips for both short and long term?
@dak52
Good question for the CyberPub
or check out Wine Storage Solutions
@rjquillin thanks! Didn’t know about this!
@dak52 @rjquillin Yeah it’s off-topic but the board is quiet so I’ll add-in some thoughts on “cellaring,” for those of us not lucky enough to have real “cellars.”
It really depends on climate you live and your house space available. In the Pacific NW I was able to get by with good-quality metal shelves, and just placing wine boxes on them horizontally (make sure the bottles don’t slip out onto the floor, though!). But most of the year the temp would vary between 55-70. But in a “daylight basement” (open to outside on one side only) it was mostly surrounded by dirt and concrete walls and remained fairly stable.
I once had a winemaker tell me it wasn’t the absolute temp as much as the daily variation that hurts the wine. So if it gets up to 70 or a bit more that is probably OK, but if it does that every day and then gets cool again at night, that bad! Sadly this is the one good thing about the styrofoam containers, they can help moderate daily variations in temp so the wine is happier.
But if you are in a hot place in Summer where it never cools off, yeah there’s more to do, either a nice wine refrig or good AC. You don’t need to keep it at “Cellar Temp” but best to be <65 and lower for “drink-now temp.”
Smaller wine refrigs don’t hold enough if you’re going to be buying cases here. You’d be surprised how easily you fill up a half-size (48 bottle) cooler. So then you’re talking either the really big ones (big, heavy and $$) or work out a backroom with some AC that keeps the extreme temps (and temp swings) from happening.
Honestly a lot of my wine is in “back of a hallway or basement” and that has been working for me but I’ll admit it’s not optimal. There are also some bottles stored on a Foosball table but that’s another story (maybe for the CyberPub – wait, there is a CyberPub again? I didn’t know – might have to pop in).
@pmarin @rjquillin awesome, thanks for the feedback. At this point I’m thinking I will go the basement route. Because my basement is mostly underground and the cool air from my AC will fall down in the summer, I think it should stay relatively constant. Gonna buy a smart thermometer and see how much fluctuation goes on down there…
HIKING! VIKINGS! STRIKE KING [BRAND FISHING LURES]! AWESOME!
@dak52 @pmarin @rjquillin
If you have a few bucks to spend but don’t want to go crazy you can get a Coolbot that will trick any AC unit to run below the set low temp. The Coolbot Pro can be connected to your network for control and will ping you if the temp is below or above what you want. I am very impressed by it. Just to get ahead of it, I do not work there nor will get any kickbacks for endorsing. I mostly lurk, rat when lucky enough, and buy a ton of wine from here including from back in the WW days.
@dak52 @Nel250 @pmarin
me bad too.
All these posts are gonna get lost here and would benefit from a x-post to the storage thread above.
Any other rattage? I am currently full BUT the one report was really positive and I am low on pinot which is my fave. I bought torii mor in the past and can remember the bottle but can’t remember if I liked it. Someone, help me out here?
@pienka I bought a case. I live close to Carlton and have had some stellar ones and some good ones. Based on the price and the fact it is impossible anymore to get an Oregon Pinot under $20.00, I took the gamble. Will it be the best Pinot you have ever had, probably not. Will it go great with your Thanksgiving turkey, yes. My newish favorite from here is Big Table, but their bottles always sell out for at least $50.00 and most are way more.
@danandlisa @pienka
@danandlisa Thanks for recommendation of Big Table I will look that up. There are so many great small producers in that Yamhill-Carlton area and always a great drive at any time of year. When I said that the really good PNs were $30+ yeah that was probably outdated and optimistic. I realize now that a lot of these you only get if you are in a club or on a reserve list, and will go for at least 2x that.
@pmarin I sent a whisper. I also still love Panther Creek, Stag Hollow, Patricia Greene, Ghost Cellars, I could go on.
Anyone in DFW want to split a case? I’m in Denton County.
Read the thread and place an order only to get the
no shipping to IL.
This is the missing LabRat report, sorry, a day late, and done by volunteer remote (and new, who had no idea what they were getting in for) LabRatter.
Since the wine was delivered 2800 mi away I had to invoke a UPS pickup person and a volunteer new LabRat. Sorry this will be more of a summary since I can’t write about the first-hand experience, but I trust the taster!
[note we had previously discussed the cherry fruit vs earthy deep overtones in PNs but didn’t discuss this deal or winery info. I had also mentioned Salmon as a good PN pairing]
This was at first opening/pour (P&P)
Some is set aside to “open” a bit for a follow-up posting later this afternoon.
BTW our discussion so far is that we’d go for at least a 1/2 case to split. But will follow-up with evening opinions.
Based on description and my experience with Oregon PNs I think it’s certainly worth a taste at this mid-price.
Will think about more this evening and with follow-up info if I can get it.
@pmarin Interesting, the totally differing opinions on length of the dry ‘finish’ …
@rjquillin Hmm, that’s true. First Rat said “long thin finish” so I think the thin is part of how we subjectively taste and describe it. And again some will describe an aspect as bad and others will say it’s desirable. PNs in particular tend to be that way of subjective choices. So might not be as different as it seems.
BTW really wish we would get winemaker participation – it really does help when we get that!
@pmarin @winedavid49 @WCCWineGirl
yes it does!
I ended up calling the producer on the last Outings offer to get them on the board. Shouldn’t have to do that. Ahhh, the life of a VolMod…
@rjquillin quick follow-up from evening remote tasting –
I wouldn’t expect a light PN to change much over that time and if anything, might loose some intensity. I wanted to mention that a recent delivery to my remote “taster” was the InZinerator (which had 10% added “Forte”) so that would be an opposite tasting experience I’m sure.
@rjquillin update: ordered:
/giphy rolly-precise-seed
I’d note that the “map” shows quite a few states with an order so I’m thinking maybe there were significantly more buyers than decided to be vocal here. I’m certainly glad to give it a try.
So got home from Halloween and was ready to pull the seal on this deal and boom. Strawberry smashbox. Guess I was too late. Y’all enjoy and maybe next go round for me.
Anyone getting shipment notifications on this yet? I had been hoping to get this before thanksgiving but am starting to wonder if I was overly optimistic.