Dionysius was raised by nymphs in Nysa, a hidden paradise where they taught him the art of winemaking, a gift he then passed to man…uncork his offering and share.
Located at 600-750 feet in the Dundee Hills, Nysa Vineyard spans 42 acres of volcanic Jory soil with basalt bedrock 8 to 12 feet below the surface. The high percentage of clay combines with soil depth to hold moisture late into the season permitting dry farming. Twenty-three acres of densely spaced (3x6 feet) vines allow production of 3500-5000 cases per vintage. The first 9 acres of Nysa were planted in 1990 to own-rooted Pommard and Wadenswil, four acres of phyloxera-resistant rootstock grafted to the 115 Dijon clone were planted in 2001, with an additional ten acres of 777, Pommard, and Wadenswil, on resistant rootstock being planted after 2004-2006. Farming methods are fully organic with no use of systemic herbicides, pesticides, or fungicides. The vineyard floor is sparingly tilled on every other row allowing cover crop to promote a biodiversity of microbes and insects to aid in disease control. No industrial fertilizers are used; only complex organic nutrients and trace elements are employed when necessary.
2005 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
A warm spell appeared in January resulting in an early bud break on March 16th. The unusually dry winter ended with a very wet spring. Cool rainy weather the second week of June during bloom reduced crop levels. Cool temperatures during Fall and light rains at the end of September helped to achieve flavor development without causing sugars to soar too high. Pulling leaves in the fruit zone allowed airflow to dry the clusters and thus avoid rot or mildew. These cooler Fall temperatures are just what pinot noir needs to maintain acidity while ideal flavor development occurs.
This 2005 Pinot Noir has a nose of cherry mixed with cedar and sage. The creamy tannins produce a rich mouth feel accentuated by cherry and raspberry. The finish begins with penetrating fruit flavors grabbing your attention and then trails off with spice and sufficient acidity to compliment salmon, lamb, or beef Bourgogne—and allows extended cellaring for secondary characteristics to emerge.
Specs
Vintage: 2005
Appellation: Dundee Hills, Oregon
Barrel Regime: 10 months in 30% new French oak barrels
Alcohol: 13.9%
pH: 3.39
TA: 0.62
Production: 420 cases
2006 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
90 Points, Wine Advocate
Tasting Notes
Although storms carrying a lot of rain swept through Oregon in mid-January by spring the 2006 growing season had caught up to allow bud break the third week of March, and bloom about the second week of June. Perfect bloom weather resulted in too many clusters, thus we spent significant time doing “green harvest” passes to pare back the crop to what our cool growing climate could actually ripen. Harvest in the second week of October was accomplished in perfect weather, warm enough that everything ripened smoothly, yet not all at once, with cool mornings for picking, and very little rain.
This 2006 Pinot Noir has a nose of cherry mixed with chocolate. The creamy tannins produce a rich mouth feel accentuated by cherry and plum. The finish begins with supple fruit flavors and then trails off with a hint of black tea and sufficient acidity to compliment lamb, or beef Bourgogne.
Specs
Vintage: 2006
Appellation: Dundee Hills, Oregon
Barrel Regime: 10 months in 30% new French oak barrels
Alcohol: 14.9%
pH: 3.6
TA: 0.61
Production: 500 cases
2007 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
Bud break occurred during the fourth week of March, and bloom during the second week of June, a bit later than normal. A cool year and harvest rainfall created challenges for many growers not used to these conditions; skilled vineyard management and keeping the fruit zone open to air flow avoided any issue in Nysa.
The 2007, has a nose of red raspberry mixed with dried violets. The lush tannins produce a silky smooth medium bodied wine. The finish begins with the predominant raspberry flavor leading into an elegant complex of flowers and spice framed by a balanced acidity. This is a classic cool weather pinot from Nysa with amazing finesse.
Specs
Vintage: 2007
Appellation: Dundee Hills, Oregon
Barrel Regime: 10 months in 30% new French oak barrels
Alcohol: 13.6%
pH: 3.55
TA: 0.53
Production: 500 cases
2008 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
The growing season began slowly with a cooler than normal spring for the months of March and April. Buds began to open around April 28th, giving the growing season a bit of a delayed start. Temperatures picked up considerably in May and the vines accelerated shoot growth, but bloom was still slightly later than normal. The favorable conditions surrounding bloom near the end of June continued well into August. Veraison became apparent in mid-August, followed by gorgeous ripening conditions in September. Harvest began the last week of September and continued into mid-October, allowing the fruit to fully ripen and bask in what could be called a textbook Indian summer for Oregon.
2008, has a nose of blueberry mixed with a hint of orange peel. This deep rich full-bodied wine shows dark fruit components of blackberry and boysenberry. The finish begins with plum fruit flavors and a secondary citrus complex supported by moderate acidity.
Specs
Vintage: 2008
Appellation: Dundee Hills, Oregon
Barrel Regime: 10 months in 30% new French oak barrels
Alcohol: 13.8%
pH: 3.4
TA: 0.6
Production: 325 cases
2009 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
The weather signature for 2009 is one of high week-to-week temperature variability with wide swings between both record high and record low maximum temperatures. Bud break occurred during the first week of April, and bloom during the first week of June. Three weeks prior to harvest, we had one inch of rain over a weekend, followed by several warm days near 90 with drying winds, similar to 2003, causing desiccation and flavor concentration.
The 2009 is very balanced in alcohol and acidity levels. Dark cherry is the predominant fruit flavor with tertiary flavors of forest floor in the finish.
Specs
Vintage: 2009
Appellation: Dundee Hills, Oregon
Alcohol: 14%
pH: 3.6
TA: 0.5
2010 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
The 2010 growing season was among the most difficult. January and February were the warmest on record. We paid for a warm, dry winter with a cold, wet spring that pushed the whole growing cycle back by at least three weeks. More rain during flower set led to shatter, lowering yields. Once the weather warmed, the well-watered vines had accelerated growth requiring many trips through the vineyard to thin or position shoots and cut back excessive growth. After a late veraison in the beginning of September early migratory starlings came in awesome hordes looking for black berries but only finding pinot noir near ripeness. We had a late harvest under clear skies bringing us beautifully ripe fruit with lower sugars and high natural acids. The low yields and fine harvest weather resulted in elegant tannins, fantastic length and great concentration of bright red toned flavors. These wines will live on for years marking 2010 as a classic cool weather vintage.
Specs
Vintage: 2010
Appellation: Dundee Hills, Oregon
Barrel Regime: 10 months in 30% new French oak barrels
Alcohol: 13.1%
pH: 3.45
TA: 0.56
What’s Included
6-bottles:
1x 2005 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
1x 2006 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
1x 2007 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
1x 2008 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
1x 2009 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
1x 2010 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Case:
2x 2005 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
2x 2006 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
2x 2007 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
2x 2008 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
2x 2009 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
2x 2010 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Finesse, elegance and complexity is obtained in the vineyard, but only years in the bottle allow these features to fully express in your glass. We’ve done that aging for you.
Nysa Vineyard is a family-owned operation founded in 1990. Owner and winemaker, Michael Mega purchased a parcel of orchards high in the Dundee Hills of Oregon in anticipation of growing world-class pinot. It was with passion, hard work and patience that Nysa Vineyard has become one of the most prestigious in the hills, providing Pinot Noir to acclaimed producers throughout the Willamette Valley.
In 2004, Michael produced his first vintage of Nysa Vineyard Pinot Noir, with the intent of creating wines of complexity, concentration and balance. He believes winemaking begins in the vineyard using organic farming techniques with a nod to sustainability and Mother Nature. Upon harvest, a minimalistic approach is taken in the cellar with no fining or filtering at the time of bottling to preserve the subtle complexity of Pinot noir. “Gracefully aged” is a term not taken lightly as Nysa Vineyard wines are patiently cellared prior to release, allowing for a classic bloom of secondary flavors, balanced with delicate acidity, that only fine Pinot Noir achieves.
The name Nysa, borrowed from Greek mythology, is the secret land full of lush fruit trees and vineyards where young Dionysus, the god of wine was raised. We believe that perhaps growing up in that paradise, learning the art of the vine, motivated him to share its pleasures with us mortals.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NY, NC, ND, OH, OR, PA, 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)
Nysa Vineyard Aged Oregon Pinot Noir Vertical - $80 = 33.33%
So I have been blessed with not just one wine to rat but two!!! (now i see that i merely had 2 of the 6 in this vertical, I had the 2009 and 2010)
My newfoundland Alfred was skeptical at first but a few glasses in, he was a fan (i kid i kid).
Unfortunately my wife was not able to help with the tasting as she is pregnant (expecting this weekend, omg that is like tomorrow!!!) so all you have to go with are my unrefined tastebuds.
So i have some pictures, the first cork (on the 2009) seems to have some seepage and while my wife and I felt like we saw a brownish edge to the poured wine, the wine itself tasted fine and so I don’t believe there were any issues in that department. There were many more crystals on the 2010 cork.
I will go fully through each bottle separately:
Upon initial pour, the 2009 had a red brickish color and smelled of black cherry and some leather. Tastewise, i would say fruit forward but a little muted initially (tasting of sour cherry).
After 1 hour, the cherry taste continued along with a slight taste and smell of what I can only describe as floral like orange blossom? At 3 hours past, the wine seems to drop in acidity/sour and was more black cherry and this was the time I felt like the wine tasted the best. The next day, the 2009 smelled like rasberry with a little hint of cedar and dust, it was much more acidic/less fruit tasting and I felt like it was better the day before.
Now on to the 2010. Same Brickish Red color.
I enjoyed the 2010 more. On initial pour, the 2010 also smelled like cherry but also had some more of a vanilla/baking spice scent and some smoke. Initially it tasted fruit forward, mainly cherry with a slight hint of that vanilla that was on the nose. 1 Hour in, the fruit shifted more towards currants and vanilla remained as well. 3 hours in, again with cherry with a little bit of a leathery/smokey taste. The 2010 was less acidic and a little fruitier then the 2009 (not in a sweet way). The next day, the 2010 was still very good, tasting again of a deeper cherry/plum flavorr with additional vanilla/baking spice.
Again I apologize for my sad palate. Overall I enjoyed both wines and I believe both are what I have come to expect with a top notch Pinot Noir. I kind of can’t estimate prices for nicer wines but i woudl say these Pinots are in that $25-40 range. The 2009 definitely was lighter and a little mroe acidic and probably needs to be drank/drunk sooner rather then later. I think both of these wines although differnet are great representations of the area and grape. I looked up the price afterwards, looks like $85 on the webpage, I dont really spend that much on a bottle and wouldn’t buy these bottles for that but if its in that $25-40 range, I may take a dip.
@kray05 oh also duh! they both went really well with Brie bringing out the creaminess. They also did fine with the pork loin we had for dinner. They did not go well with garlic tomato salad and garlic aioli with zucchini fries and as expected the garlic ruined any further chances on even tasting the wine for the rest of the night
Aged? Check.
Pinot? Check.
Oregon? Check.
It’s like this was tailor made for my house. Waiting on other rat reports but I’ll have to give @WineDavid49 credit on putting together a compelling offer. Yet another one.
Hello from Nysa Vineyard. We couldn’t be more thrilled that the team at Casemates decided to offer this amazing vertical of our Pinot Noirs. What a treat! We’ll be checking in periodically to see if you all have any questions for us, but rest assured, these “gracefully-aged” wines are all drinking beautifully right now. Cheers!
Are you Michael perhaps? Or someone else with the winery? Either way I’m sure @rjquillin or someone behind the scenes here can help get you your grapes badge.
Very cool offer, thank you for providing it to the team and us Casematers! You say these have aged gracefully, most of my aged PN experience comes from Burgundy, how would you compare? We have several 2002 and 2005 burgs which are simply incredible (local importer closed out a year ago, score!), this would be really fun to drink along side each other!
Lucky you! Oregon Pinot Noir from the right producers are definitely age-worthy. Obviously the older vintages (20+ years) are going to start to taste like an aged Pinot with a lot of secondary notes, but that makes them all the more interesting, just like a Burgundy. Obviously the manner of storage is going to be key any time a wine has been aged (i.e. consistent coolish temperature and away from light).
@kaolis This vertical line-up is our Estate tier, meaning that is a blend of various clonal blocks throughout the vineyard. Pommard, Coury, Wadensvil, 115 and 777. You are correct, Wente is the Chardonnay.
@NysaVineyard According to your website 777 was planted in 2006…so it would only be in the '10…maybe the '09? And Coury, which is kind of a mystery clone I understand, was planted in 2003, so present in '06 or '07 going forward?
@klezman 2006 is considered an “overripe vintage” in Oregon. We had a spell of warm temps and wind right as the grapes were ripening and some clusters were brought in overripe (shriveled). You will see quite a bit of higher than usual alcohols in the 2006 vintage from Willamette Valley.
@kaolis Ha, you got me. Obviously before my coffee this morning and I wasn’t even thinking about the plantings with the earlier vintages. You are correct that the 2005 and 2006 vintages are purely Pommard and 115. And yes, a better term for Coury plantings might be “Coury Selection”.
@NysaVineyard Are you open to the public? We’re only 20ish miles from you. We’re in for a case but we would love to come out if y’all have a tasting room!
Wow this is a steal. Really nice pinots and somebody stored and aged them for you!
We had the chance to try the 2007 and 2008, over the past 4 days splitting the bottles in half.
These are not your typical warmer weather CA pinots which can be bigger, fruitier and hot. Definitely more like Pinot Noir should be, light bodied and balanced with the extra age a bonus.
Both seemed pretty similar and went well with food which is a huge plus for us. Generally lighter summer meals like turkey burgers, chicken, pasta, etc.
The 2007 was showing a little age with somewhat faded color but smelled great and tasted nice, black cherry and lots of acid and a short finish. The 2008 was a little brighter, some spices, strawberry and less acid and a better finish. Both are delicate and nicely balanced and interesting. Nothing was overpowering anything else, not flavor, fruit, alcohol or acid. Buy a set and have a vertical tasting with friends, I think it would be very educational!
Rusticating for the Summer in the Green Mountains of Vermont, where red wine is thoroughly welcome throughout in our cool evenings, SWMBO and I were thrilled to have the opportunity to Lab Rat not one, but two aged Oregon Pinot Noir from Nysa Vineyard, in the Dundee Hills of the Willamette Valley. For those (most?) of us whose sense of wine ‘place’ is California-centric, perhaps the best way to think about Pinot Noir from the Dundee Hills is Cabernet from the Rutherford Bench in the Napa Valley. It’s the home of many of the Pinot Noirs which first brought the Willamette Valley and Oregon wine worldwide recognition as a source of wonderful, potentially great, Pinot Noir. If not rival to Burgundy, a New World complement in a way that California rarely is (sigh).
SWMBO and I tasted the 2005 Nysa Vineyard Pinot Noir and the 2006 Nysa Vineyard Pinot Noir. It was an absolutely fascinating and revealing experience. SWMBO is very much a fan of Pinot Noir, as long as it isn’t heavy or ponderous as sometimes happens. Rpm’s early experience with Pinot Noir was with good Burgundy, because most California Pinot Noir through the 1970s at least was disappointing.
Neither of us know Oregon Pinot Noir as well as we would like, especially after tasting these wines.
Enough! On to the wines. (Tasted with a modified Davis 20 point scoring system, as always)
2005 Nysa Vineyard Pinot Noir
Appearance: Both SWMBO and I found the wine clear and, in natural light, with no evidence of oxidation (browning or ‘bricking’ at the edges. Very promising for a 15+ year old Pinot. 2 out of 2 points.
Color: Characteristic, good depth of color, but not at all ‘thick’. 2 out of 2 points
Aroma and Bouquet: An absolutely lovely bouquet! Characteristic of Oregon Pinot Noir, with a nice spiciness, some cedar, a touch of leather, some dried herbs on top of still recognizable fruit (strawberry undertones with a sense of mixed berries). Both SWMBO and rpm 5 out of 6 points. The only reason this didn’t get an almost unheard of 6 out of 6 was that it didn’t “fill the room” immediately on opening (or ever) the way a grand cru Burgundy in a great year does.
Total Acidity: Fine balance. But, note, to get the balance in the mouth, one needs to take a rather larger sip that rpm normally does for tasting. We both gave a reluctant 2 out 2 points because we had to ‘tease out’ the balance.
Sweetness, Bitterness: The wine was dry and not bitter – both 1 out of 1 point.
Body: Medium body, as appropriate for Pinot Noir, contributed nicely to the mouthfeel. 1 out of 1 point.
Flavor: SWMBO’s first reaction was “classic”, rpm’s was “very Burgundian” – The flavor was quite characteristic of Pinot Noir with some age on it, the fruit and other elements were very nicely integrated. While you could sense the wine had spent some time in oak, there was none ‘oakiness’ that sometimes mars Pinot Noir which aspires to taste Burgundian. 2 out of 2 points.
Astringency: In other words, tannin. The tannins were almost fully resolved – very appropriate for a 15+ year old wine – and therefore had no roughness, but provided a vehicle for a long, very pleasant finish. 1 out of 1 point.
General Quality: As noted, a lovely, long finish. This is really a very fine wine, nicely matured and probably approaching or at it’s peak. Absolutely perfect to drink now and, rpm thinks for at least the next 3-5 years before it will fade away like an old soldier. Both of us gave this 2 out of 2 points.
Score: 19 out of 20. Caveat: neither of us were entirely comfortable with 19/20, but that’s how the numbers fell out. Certainly an 18/20. Maybe a 93 or 94 on a 100 point scale.
Final Evaluation: We want more of the 2005! The wine approaches greatness asymptotically, sitting just on the edge. If it doesn’t quite reach the heights of grand cru Burgundy in a great year, it comes very close, and has matured beautifully. I would cheerfully pay $30/bottle for this on Casemates and would not be disappointed if I paid $75/80 in a restaurant.
We drank the rest of the bottle with a rare grilled steak with roasted/grilled baby potatoes and the pairing was perfect. We’d originally planned to save a bit overnight, but it didn’t happen…
If you look at the numbers on this wine: alcohol level, pH, TA, you can see everything is in balance: it’s not too hot, has good acid and low pH. All of the ‘chemical’ elements are consistent with what we tasted. (These elements are all indicative of what a wine may be like, but I often find it helpful to taste and evaluate before looking at them (except the alcohol level which stares you in the face on the bottle).
2006 Nysa Vineyard Pinot Noir
What a difference a year makes! While I doubt anyone still makes the “every year is a vintage year” claim or that “every year is a good year” anymore in California or Oregon or Washington, there’s usually not as much variation as in Europe. Really terrible years (like 1972 and 1977 in California) are rare. SWMBO and I approached the 2006 Nysa Vineyard Pinot Noir with high expectations based on the very impressive 2005.
Appearance: Very clear. 2 out of 2.
Color: Fine color, no browning or ‘bricking’, not quite as deep as 2005. 2 out of 2.
Aroma and Bouquet: a very ‘funky’ nose, earthy, mushrooms predominating, little or not much fruit remaining. There was complexity, but it was not exactly an inviting bouquet. Reluctant 4 out of 6.
Total Acidity: The acid seemed high, giving it a ‘sharpness’ on the tongue. 1 out of 2 points.
Sweetness: Dry wine, appropriate. 1 out of 1.
Body: Good medium body. 1 out of 1.
Flavor: Nice entry and the mouthfeel starts well, but the flavor flattens in the mid-palate and thins… 1 out of 2.
Bitterness: Both of us found the wine very slightly bitter. ½ out of 1 or 1 out of 1.
Astringency: Reasonable tannins, not fully resolved. 1 out of 1.
General Quality: Overall an interesting wine, but one that has not matured as harmoniously as 2005 or which we think will continue to improve. There was something we both did not like in the finish. 1 out of 2 points.
Score: 15 (14.5) out of 20 This feels a bit harsh, because it should be better than that.
Final Evaluation: The 2006 was a very different wine from the 2005. As we tasted the wine, our thought was that the wine might show very well with food, so we tried it with our grilled rare steak and roasted/grilled baby potatoes. It was disappointing. The contrast with the 2005 was substantial and probably affected our impressions of the 2006 (though, in fairness, tasting wines side by side is how you can really see the differences).
We saved most of the bottle and drank it the following evening with broiled Scottish salmon finished with Los Poblanos Oaxacan salt and fresh Vermont sweet corn. We also had handmade New Mexico 85% chocolate for desert. The wine was better the second night. The food improved the wine, as it were. We both agreed it was best with the chocolate.
If you look at the numbers, the biggest differences here are the higher alcohol and higher pH. rpm suspects the combination may be responsible for the wine’s very different maturation than the 2005. Fascinating!
The 2006 didn’t really work for SWMBO or rpm, but, of course, YMMV. As part of a vertical series, it is interesting and worth trying.
@rpm Thanks for detailed review and the comparison of the two vintages. I’d have to say when I read “a very ‘funky’ nose, earthy, mushrooms predominating, little or not much fruit” I actually thought this sounds like the PN for me. I tend to like the dirty/earthy ones as opposed to cherry/jolly-rancher, as it seems to be called here lately. Now again, I haven’t tried it, but I did order a case so I guess I’ll find out. And I’ve never had any this old, other than maybe one that got lost in the basement that wasn’t really intended to be aged, so this will be interesting as well.
Just when I was making progress drinking down the inventory, WD had to come up with a stellar deal like this. How could I pass it up and still respect my sense of judgment?
The 2012 of this wine is currently available on a flash site that shall not be named if any buyers might want to add another vintage to the vertical… fwiw
This looks like an amazing vertical. Thank you rats for helping to make it an easy buy… I’m no longer disappointed nobody took my up on my last split request, since that would make it a lot harder to go in for this.
/giphy walloping-surging-grog
I really like this vertical concept and hope to see more of them in the future. Especially, at a price like this that seems like a great deal. I just hope the next one delivers to Michigan.
Impossible to resist this, what a deal at a case! Thanks y’all! Hope to see more verticals, love this style of offering (although my wallet hates it)
/giphy painstaking-ugliest-sign
The six-deep vertical is an interesting premise… but it’s disappointing when you finish a stunning bottle, only to realize there’s no more… or maybe one more, if you took the case.
@PaleMongo I really do not need any more wine, my basement is overflowing with wine and homebrew beer and mead. The 6 vintages intrigued me and after a quick skim of comments I saw yours and splurged on 2 cases with 10 minutes left on the sale. I hope my order number is prophetic.
Mine just arrived, the outside of both boxes were hot but the wine was pretty cool, around 75F (it’s in the 90s here all week). The necks on all four corner bottles in each case were pretty warm. I pulled 2 foils and corks looked good so I’m pretty confident the juice is ok.
@eastcoastmary Mine was originally supposed to deliver yesterday, then today, and now tomorrow. It is sitting in and will deliver in heat advisory areas. I am beyond upset about this entire shipment and if it arrives “cooked” I will definitely be contacting customer service. In any event, I am done with summer orders as long as UPS is the designated carrier. Besides having to change my plans on staying around the house for three days running now, I am more stressed about this than the wine probably is, lol. Absolutely not worth whatever the deal is presenting.
@canonizer@deadlyapp@eastcoastmary@knlprez@rjquillin@Winedavid49 My box arrived today arrived around 4:00 PM on its fourth day in transit, including sitting in Louisville, KY for a day. The outside of the box was 92.5F, the styrofoam in the box was 87.5, the necks of the bottles in the four corners were 94.8 and the body of the bottles out of the box were 92.5. No visible leakage or cork extension, but I am not disturbing any of the foil at this time.
@canonizer@eastcoastmary@knlprez@rjquillin@Winedavid49 finally picked mine up from UPS today. Bottles look good, only ones that show anything are the 07’s which look to have slightly bulging corks. Probably just the corks or storage used on that vintage, curious if others have the same. No corks pulled in though and no seepage so I’m hopeful.
Mary Childress maryafchildress at gmail period com
5:01 PM (3 hours ago)
to casemates.com
Mine was delivered to a UPS store close to me yesterday, I just picked up and all looks good. I know everyone’s got different opinions about UPS but it is so worth the $20 annual fee to be able to divert delivery and pick up when convenient.
Winery Notes
Dionysius was raised by nymphs in Nysa, a hidden paradise where they taught him the art of winemaking, a gift he then passed to man…uncork his offering and share.
Located at 600-750 feet in the Dundee Hills, Nysa Vineyard spans 42 acres of volcanic Jory soil with basalt bedrock 8 to 12 feet below the surface. The high percentage of clay combines with soil depth to hold moisture late into the season permitting dry farming. Twenty-three acres of densely spaced (3x6 feet) vines allow production of 3500-5000 cases per vintage. The first 9 acres of Nysa were planted in 1990 to own-rooted Pommard and Wadenswil, four acres of phyloxera-resistant rootstock grafted to the 115 Dijon clone were planted in 2001, with an additional ten acres of 777, Pommard, and Wadenswil, on resistant rootstock being planted after 2004-2006. Farming methods are fully organic with no use of systemic herbicides, pesticides, or fungicides. The vineyard floor is sparingly tilled on every other row allowing cover crop to promote a biodiversity of microbes and insects to aid in disease control. No industrial fertilizers are used; only complex organic nutrients and trace elements are employed when necessary.
2005 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
Specs
Barrel Regime: 10 months in 30% new French oak barrels
2006 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
90 Points, Wine Advocate
Tasting Notes
Specs
2007 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
Specs
2008 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
Specs
2009 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
The 2009 is very balanced in alcohol and acidity levels. Dark cherry is the predominant fruit flavor with tertiary flavors of forest floor in the finish.
Specs
2010 Nysa Vineyard Pinot Noir, Dundee Hills, Oregon
Tasting Notes
Specs
What’s Included
6-bottles:
Case:
Price Comparison
Not for sale online, $780/case MSRP
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, KS, LA, ME, MD, MA, MN, MO, MT, NE, NV, NJ, NY, NC, ND, OH, OR, PA, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Aug 2 - Wednesday, Aug 4
Nysa Vineyard Aged Oregon Pinot Noir Vertical
6 bottles for $119.99 $20/bottle + $1.33/bottle shipping
Case of 12 for $159.99 $13.33/bottle + $1/bottle shipping
2005
2006
2007
2008
2009
2010
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
Nysa Vineyard Aged Oregon Pinot Noir Vertical - $80 = 33.33%
This looks amazing…but no Illinois. Very sad…
So I have been blessed with not just one wine to rat but two!!! (now i see that i merely had 2 of the 6 in this vertical, I had the 2009 and 2010)
My newfoundland Alfred was skeptical at first but a few glasses in, he was a fan (i kid i kid).
Unfortunately my wife was not able to help with the tasting as she is pregnant (expecting this weekend, omg that is like tomorrow!!!) so all you have to go with are my unrefined tastebuds.
So i have some pictures, the first cork (on the 2009) seems to have some seepage and while my wife and I felt like we saw a brownish edge to the poured wine, the wine itself tasted fine and so I don’t believe there were any issues in that department. There were many more crystals on the 2010 cork.
I will go fully through each bottle separately:
Upon initial pour, the 2009 had a red brickish color and smelled of black cherry and some leather. Tastewise, i would say fruit forward but a little muted initially (tasting of sour cherry).
After 1 hour, the cherry taste continued along with a slight taste and smell of what I can only describe as floral like orange blossom? At 3 hours past, the wine seems to drop in acidity/sour and was more black cherry and this was the time I felt like the wine tasted the best. The next day, the 2009 smelled like rasberry with a little hint of cedar and dust, it was much more acidic/less fruit tasting and I felt like it was better the day before.
Now on to the 2010. Same Brickish Red color.
I enjoyed the 2010 more. On initial pour, the 2010 also smelled like cherry but also had some more of a vanilla/baking spice scent and some smoke. Initially it tasted fruit forward, mainly cherry with a slight hint of that vanilla that was on the nose. 1 Hour in, the fruit shifted more towards currants and vanilla remained as well. 3 hours in, again with cherry with a little bit of a leathery/smokey taste. The 2010 was less acidic and a little fruitier then the 2009 (not in a sweet way). The next day, the 2010 was still very good, tasting again of a deeper cherry/plum flavorr with additional vanilla/baking spice.
Again I apologize for my sad palate. Overall I enjoyed both wines and I believe both are what I have come to expect with a top notch Pinot Noir. I kind of can’t estimate prices for nicer wines but i woudl say these Pinots are in that $25-40 range. The 2009 definitely was lighter and a little mroe acidic and probably needs to be drank/drunk sooner rather then later. I think both of these wines although differnet are great representations of the area and grape. I looked up the price afterwards, looks like $85 on the webpage, I dont really spend that much on a bottle and wouldn’t buy these bottles for that but if its in that $25-40 range, I may take a dip.
@kray05 oh also duh! they both went really well with Brie bringing out the creaminess. They also did fine with the pork loin we had for dinner. They did not go well with garlic tomato salad and garlic aioli with zucchini fries and as expected the garlic ruined any further chances on even tasting the wine for the rest of the night
@kray05 Thank you for the fun rattage report and congratulations on the new baby coming soon!!
Woah. This is cool.
Aged? Check.
Pinot? Check.
Oregon? Check.
It’s like this was tailor made for my house. Waiting on other rat reports but I’ll have to give @WineDavid49 credit on putting together a compelling offer. Yet another one.
@klezman Great case price? Check!
This case price seems too good…
@klezman Agree that @WineDavid49 has done an amazing thing getting this unique and fascinating vertical offer. This is a kudos koup!
Hello from Nysa Vineyard. We couldn’t be more thrilled that the team at Casemates decided to offer this amazing vertical of our Pinot Noirs. What a treat! We’ll be checking in periodically to see if you all have any questions for us, but rest assured, these “gracefully-aged” wines are all drinking beautifully right now. Cheers!
@NysaVineyard
Welcome to the party!
Are you Michael perhaps? Or someone else with the winery? Either way I’m sure @rjquillin or someone behind the scenes here can help get you your grapes badge.
Thanks for bringing us such an interesting offer!
@NysaVineyard
Very cool offer, thank you for providing it to the team and us Casematers! You say these have aged gracefully, most of my aged PN experience comes from Burgundy, how would you compare? We have several 2002 and 2005 burgs which are simply incredible (local importer closed out a year ago, score!), this would be really fun to drink along side each other!
@NysaVineyard Can you detail clone selection in each? And I notice your website also mentions Wente? Thanks!
@NysaVineyard Never mind the Wente…chardonnay
@kawichris650 @rjquillin Not Michael, but we’ll see if we can round him up later today.
@knlprez
Lucky you! Oregon Pinot Noir from the right producers are definitely age-worthy. Obviously the older vintages (20+ years) are going to start to taste like an aged Pinot with a lot of secondary notes, but that makes them all the more interesting, just like a Burgundy. Obviously the manner of storage is going to be key any time a wine has been aged (i.e. consistent coolish temperature and away from light).
@kaolis This vertical line-up is our Estate tier, meaning that is a blend of various clonal blocks throughout the vineyard. Pommard, Coury, Wadensvil, 115 and 777. You are correct, Wente is the Chardonnay.
@knlprez And yes, a side-by-side comparison of the Burgundy would be great fun…especially the 2005 vintages!
@NysaVineyard so why does the 2006 have so much more alcohol and a higher pH compared to the rest of the set?
@NysaVineyard According to your website 777 was planted in 2006…so it would only be in the '10…maybe the '09? And Coury, which is kind of a mystery clone I understand, was planted in 2003, so present in '06 or '07 going forward?
@klezman @NysaVineyard
I would imagine they are giving you what nature gave them? I like that rather than de alc or watering down etc etc etc
@klezman 2006 is considered an “overripe vintage” in Oregon. We had a spell of warm temps and wind right as the grapes were ripening and some clusters were brought in overripe (shriveled). You will see quite a bit of higher than usual alcohols in the 2006 vintage from Willamette Valley.
@kaolis Ha, you got me. Obviously before my coffee this morning and I wasn’t even thinking about the plantings with the earlier vintages. You are correct that the 2005 and 2006 vintages are purely Pommard and 115. And yes, a better term for Coury plantings might be “Coury Selection”.
@NysaVineyard Are you open to the public? We’re only 20ish miles from you. We’re in for a case but we would love to come out if y’all have a tasting room!
@sillyheathen Yes, our tasting room is technically under construction, but we are offering “Sneak Peek” tastings on our terrace. You can make a reservation here:
https://www.nysavineyard.com/reservation/type/sneak-peek-tasting
We hope to see you soon!
Wow this is a steal. Really nice pinots and somebody stored and aged them for you!
We had the chance to try the 2007 and 2008, over the past 4 days splitting the bottles in half.
These are not your typical warmer weather CA pinots which can be bigger, fruitier and hot. Definitely more like Pinot Noir should be, light bodied and balanced with the extra age a bonus.
Both seemed pretty similar and went well with food which is a huge plus for us. Generally lighter summer meals like turkey burgers, chicken, pasta, etc.
The 2007 was showing a little age with somewhat faded color but smelled great and tasted nice, black cherry and lots of acid and a short finish. The 2008 was a little brighter, some spices, strawberry and less acid and a better finish. Both are delicate and nicely balanced and interesting. Nothing was overpowering anything else, not flavor, fruit, alcohol or acid. Buy a set and have a vertical tasting with friends, I think it would be very educational!
@ilCesare
I see some really cool vertical and horizontal tastings springing from this offer… We are in a SIWBM, but the offer may be too much to resist…
@ilCesare Thank you for the report. Would be fun to have a big time vertical tasting.
/giphy cold-adherent-oregano
How do you resist that case price? This is bonkers. Bravo, guys.
/giphy needy-weird-nickel
@vandemusser what the…!
@kitkat34 @vandemusser nightmare material in that giphy…
Rusticating for the Summer in the Green Mountains of Vermont, where red wine is thoroughly welcome throughout in our cool evenings, SWMBO and I were thrilled to have the opportunity to Lab Rat not one, but two aged Oregon Pinot Noir from Nysa Vineyard, in the Dundee Hills of the Willamette Valley. For those (most?) of us whose sense of wine ‘place’ is California-centric, perhaps the best way to think about Pinot Noir from the Dundee Hills is Cabernet from the Rutherford Bench in the Napa Valley. It’s the home of many of the Pinot Noirs which first brought the Willamette Valley and Oregon wine worldwide recognition as a source of wonderful, potentially great, Pinot Noir. If not rival to Burgundy, a New World complement in a way that California rarely is (sigh).
SWMBO and I tasted the 2005 Nysa Vineyard Pinot Noir and the 2006 Nysa Vineyard Pinot Noir. It was an absolutely fascinating and revealing experience. SWMBO is very much a fan of Pinot Noir, as long as it isn’t heavy or ponderous as sometimes happens. Rpm’s early experience with Pinot Noir was with good Burgundy, because most California Pinot Noir through the 1970s at least was disappointing.
Neither of us know Oregon Pinot Noir as well as we would like, especially after tasting these wines.
Enough! On to the wines. (Tasted with a modified Davis 20 point scoring system, as always)
2005 Nysa Vineyard Pinot Noir
Appearance: Both SWMBO and I found the wine clear and, in natural light, with no evidence of oxidation (browning or ‘bricking’ at the edges. Very promising for a 15+ year old Pinot. 2 out of 2 points.
Color: Characteristic, good depth of color, but not at all ‘thick’. 2 out of 2 points
Aroma and Bouquet: An absolutely lovely bouquet! Characteristic of Oregon Pinot Noir, with a nice spiciness, some cedar, a touch of leather, some dried herbs on top of still recognizable fruit (strawberry undertones with a sense of mixed berries). Both SWMBO and rpm 5 out of 6 points. The only reason this didn’t get an almost unheard of 6 out of 6 was that it didn’t “fill the room” immediately on opening (or ever) the way a grand cru Burgundy in a great year does.
Total Acidity: Fine balance. But, note, to get the balance in the mouth, one needs to take a rather larger sip that rpm normally does for tasting. We both gave a reluctant 2 out 2 points because we had to ‘tease out’ the balance.
Sweetness, Bitterness: The wine was dry and not bitter – both 1 out of 1 point.
Body: Medium body, as appropriate for Pinot Noir, contributed nicely to the mouthfeel. 1 out of 1 point.
Flavor: SWMBO’s first reaction was “classic”, rpm’s was “very Burgundian” – The flavor was quite characteristic of Pinot Noir with some age on it, the fruit and other elements were very nicely integrated. While you could sense the wine had spent some time in oak, there was none ‘oakiness’ that sometimes mars Pinot Noir which aspires to taste Burgundian. 2 out of 2 points.
Astringency: In other words, tannin. The tannins were almost fully resolved – very appropriate for a 15+ year old wine – and therefore had no roughness, but provided a vehicle for a long, very pleasant finish. 1 out of 1 point.
General Quality: As noted, a lovely, long finish. This is really a very fine wine, nicely matured and probably approaching or at it’s peak. Absolutely perfect to drink now and, rpm thinks for at least the next 3-5 years before it will fade away like an old soldier. Both of us gave this 2 out of 2 points.
Score: 19 out of 20. Caveat: neither of us were entirely comfortable with 19/20, but that’s how the numbers fell out. Certainly an 18/20. Maybe a 93 or 94 on a 100 point scale.
Final Evaluation: We want more of the 2005! The wine approaches greatness asymptotically, sitting just on the edge. If it doesn’t quite reach the heights of grand cru Burgundy in a great year, it comes very close, and has matured beautifully. I would cheerfully pay $30/bottle for this on Casemates and would not be disappointed if I paid $75/80 in a restaurant.
We drank the rest of the bottle with a rare grilled steak with roasted/grilled baby potatoes and the pairing was perfect. We’d originally planned to save a bit overnight, but it didn’t happen…
If you look at the numbers on this wine: alcohol level, pH, TA, you can see everything is in balance: it’s not too hot, has good acid and low pH. All of the ‘chemical’ elements are consistent with what we tasted. (These elements are all indicative of what a wine may be like, but I often find it helpful to taste and evaluate before looking at them (except the alcohol level which stares you in the face on the bottle).
2006 Nysa Vineyard Pinot Noir
What a difference a year makes! While I doubt anyone still makes the “every year is a vintage year” claim or that “every year is a good year” anymore in California or Oregon or Washington, there’s usually not as much variation as in Europe. Really terrible years (like 1972 and 1977 in California) are rare. SWMBO and I approached the 2006 Nysa Vineyard Pinot Noir with high expectations based on the very impressive 2005.
Appearance: Very clear. 2 out of 2.
Color: Fine color, no browning or ‘bricking’, not quite as deep as 2005. 2 out of 2.
Aroma and Bouquet: a very ‘funky’ nose, earthy, mushrooms predominating, little or not much fruit remaining. There was complexity, but it was not exactly an inviting bouquet. Reluctant 4 out of 6.
Total Acidity: The acid seemed high, giving it a ‘sharpness’ on the tongue. 1 out of 2 points.
Sweetness: Dry wine, appropriate. 1 out of 1.
Body: Good medium body. 1 out of 1.
Flavor: Nice entry and the mouthfeel starts well, but the flavor flattens in the mid-palate and thins… 1 out of 2.
Bitterness: Both of us found the wine very slightly bitter. ½ out of 1 or 1 out of 1.
Astringency: Reasonable tannins, not fully resolved. 1 out of 1.
General Quality: Overall an interesting wine, but one that has not matured as harmoniously as 2005 or which we think will continue to improve. There was something we both did not like in the finish. 1 out of 2 points.
Score: 15 (14.5) out of 20 This feels a bit harsh, because it should be better than that.
Final Evaluation: The 2006 was a very different wine from the 2005. As we tasted the wine, our thought was that the wine might show very well with food, so we tried it with our grilled rare steak and roasted/grilled baby potatoes. It was disappointing. The contrast with the 2005 was substantial and probably affected our impressions of the 2006 (though, in fairness, tasting wines side by side is how you can really see the differences).
We saved most of the bottle and drank it the following evening with broiled Scottish salmon finished with Los Poblanos Oaxacan salt and fresh Vermont sweet corn. We also had handmade New Mexico 85% chocolate for desert. The wine was better the second night. The food improved the wine, as it were. We both agreed it was best with the chocolate.
If you look at the numbers, the biggest differences here are the higher alcohol and higher pH. rpm suspects the combination may be responsible for the wine’s very different maturation than the 2005. Fascinating!
The 2006 didn’t really work for SWMBO or rpm, but, of course, YMMV. As part of a vertical series, it is interesting and worth trying.
@rpm Awesome rattage - thank you so much!
MEALS! DEALS! EELS! AWESOME!
@rpm Thanks for detailed review and the comparison of the two vintages. I’d have to say when I read “a very ‘funky’ nose, earthy, mushrooms predominating, little or not much fruit” I actually thought this sounds like the PN for me. I tend to like the dirty/earthy ones as opposed to cherry/jolly-rancher, as it seems to be called here lately. Now again, I haven’t tried it, but I did order a case so I guess I’ll find out. And I’ve never had any this old, other than maybe one that got lost in the basement that wasn’t really intended to be aged, so this will be interesting as well.
@pmarin @rpm I think rpm was being generous here. But hey 5 out of 6 ain’t bad!
/giphy fluid-babbling-tortellini
Couldn’t resist the case price…
/giphy pulpy-unanimous-vein
/giphy vital-appetizing-goose
Love the creativity here. Thank you @WineDavid49 ! In for a case! I’ll be driving across state lines to pick this one up! Stupid laws.
@pete0744 what should we call wootleggings on casemates?!?!
@pete0744 @Winedavid49 i’d go with leggymates!
/giphy whimsical-agile-buffalo
/giphy remarkable-bronze-teeth
The oldest Pinot I have is 2015. That is about to change.
/giphy beastly-honorable-partridge
/giphy gushing-budding-general
@davirom Case ordered. Enabler.
/giphy woven-generous-alligator
@losthighwayz Guilty as charged.
/giphy vanilla-flirtatious-dragon
Any of the NYC regulars or irregulars want to take half the case?
@InFrom hahaha! Resistance is futile!
@irenegade My evil plan worked!
@InFrom
Just when I was making progress drinking down the inventory, WD had to come up with a stellar deal like this. How could I pass it up and still respect my sense of judgment?
The 2012 of this wine is currently available on a flash site that shall not be named if any buyers might want to add another vintage to the vertical… fwiw
@kaolis I was too slow to catch it, I guess.
@wardad Still there, sent you a message. Not a big deal but didn’t think it was right to post details here.
This looks like an amazing vertical. Thank you rats for helping to make it an easy buy… I’m no longer disappointed nobody took my up on my last split request, since that would make it a lot harder to go in for this.
/giphy walloping-surging-grog
@worbx love tsitsipas!
I really like this vertical concept and hope to see more of them in the future. Especially, at a price like this that seems like a great deal. I just hope the next one delivers to Michigan.
@joe139 where in Michigan?
@pete0744
Metro Detroit area
@joe139 @pete0744 Me too! was waaaaaaay in until no MI
@joe139 Yea thats a bit far - I’m in Chicago.
@joe139 @kasandrae @pete0744 us three!
/giphy nautical-obdurate-snake
Got our case. Willing to split if somebody in SoCal wants some.
@klezman I’ll help you out.
@CorTot @klezman You two split the order going to Klez.
@CorTot @klezman @rjquillin
If anybody else in SoCal is interested in splitting a case I’m in.
@coinct @CorTot @klezman
Where are you located?
@CorTot @klezman @rjquillin Culver City, but will be returning to work downtown early August.
/giphy informative-delicate-orange
yeah it’s a marvelous crowd, maybe a bit hazy
/giphy marvelous-hazy-crowd
@pmarin Ich auch
Really looking forward to a vertical tasting on this one!
/giphy misleading-mean-pine
Couldn’t resist a case. Excited to give em a go
anyone in Denver want to split?
@Rstoker i pulled the trigger on this. I’m happy to split it with you if you’re okay driving to Broomfield for the exchange
@kristian Sounds good. Let me know when it arrives.
@kristian no problem. Stuff happens. Let me know if you ever want to split anything else.
Impossible to resist this, what a deal at a case! Thanks y’all! Hope to see more verticals, love this style of offering (although my wallet hates it)
/giphy painstaking-ugliest-sign
@djy2g33 Johnny Carson showing!!
/giphy tactless-merry-window
/giphy translucent-misleading-basket
/giphy sick-judicial-umbrella
/giphy unnerving-grilled-turtle
/giphy wealthy-angelic-pepperoni
Price and reviews made this case an easy purchase. Thanks wd & rats.
/giphy wasted-blue-office
Heat, heat go away. That said, already have a bunch of trees going yellow and dropping leaves. Mid Atlantic is weird.
@smtcapecod peach tree just as soon I’m done harvesting in early July started looking like it’s going to leaves early.
The six-deep vertical is an interesting premise… but it’s disappointing when you finish a stunning bottle, only to realize there’s no more… or maybe one more, if you took the case.
@PaleMongo Having 6 pairs of a wine in a case is my favorite as long as I take good notes.
@PaleMongo I really do not need any more wine, my basement is overflowing with wine and homebrew beer and mead. The 6 vintages intrigued me and after a quick skim of comments I saw yours and splurged on 2 cases with 10 minutes left on the sale. I hope my order number is prophetic.
/giphy usual-fantabulous-wine
@PaleMongo Ok liking that order number even more now.
Ok folks I really do not have any more room in the basement wine cellar…
Yea, I bought a case.
No IL?
/giphy garish-rural-wire
Couldn’t pass this up! In for two cases. Thanks rats for the great notes and to winedavid for this offer!
/giphy tropical-gabby-experience
/giphy edgy-remarkable-blood
Anyone got this yet? My order hasn’t shipped yet
@eastcoastmary
Not yet, but that’s ok for me, it’s been pretty hot across the country and I’m happy to wait to prevent the juice from cooking!
@eastcoastmary @knlprez a bit of a delay in getting the product from Oregon. should go out this week.
@eastcoastmary @knlprez @Winedavid49 glad for the update
@canonizer @eastcoastmary @knlprez @Winedavid49 mine arrives today so I assume most everyone else already got theirs on the west side!
@canonizer @deadlyapp @eastcoastmary @knlprez @Winedavid49
SoCal scheduled for today as well.
NE Ohio box here this morning
@canonizer @deadlyapp @eastcoastmary @rjquillin @Winedavid49
Mine just arrived, the outside of both boxes were hot but the wine was pretty cool, around 75F (it’s in the 90s here all week). The necks on all four corner bottles in each case were pretty warm. I pulled 2 foils and corks looked good so I’m pretty confident the juice is ok.
Definitely excited to try some!
@pjmartin Central Ohio, still on the truck cooking. Sigh.
@eastcoastmary Mine was originally supposed to deliver yesterday, then today, and now tomorrow. It is sitting in and will deliver in heat advisory areas. I am beyond upset about this entire shipment and if it arrives “cooked” I will definitely be contacting customer service. In any event, I am done with summer orders as long as UPS is the designated carrier. Besides having to change my plans on staying around the house for three days running now, I am more stressed about this than the wine probably is, lol. Absolutely not worth whatever the deal is presenting.
@eastcoastmary got ours today, 3pm, had been on truck for a few hours, bottles still cool. Coravin tasting was promising.
@davidd13 hang in there, man. I feel your pain!
@canonizer @deadlyapp @eastcoastmary @knlprez @rjquillin @Winedavid49 My box arrived today arrived around 4:00 PM on its fourth day in transit, including sitting in Louisville, KY for a day. The outside of the box was 92.5F, the styrofoam in the box was 87.5, the necks of the bottles in the four corners were 94.8 and the body of the bottles out of the box were 92.5. No visible leakage or cork extension, but I am not disturbing any of the foil at this time.
@canonizer @eastcoastmary @knlprez @rjquillin @Winedavid49 finally picked mine up from UPS today. Bottles look good, only ones that show anything are the 07’s which look to have slightly bulging corks. Probably just the corks or storage used on that vintage, curious if others have the same. No corks pulled in though and no seepage so I’m hopeful.
Mary Childress maryafchildress at gmail period com
5:01 PM (3 hours ago)
to casemates.com
Mine was delivered to a UPS store close to me yesterday, I just picked up and all looks good. I know everyone’s got different opinions about UPS but it is so worth the $20 annual fee to be able to divert delivery and pick up when convenient.
@eastcoastmary May want to have someone edit out the email address in your post, the bots do like to add it to their spam lists !
@bunnymasseuse @eastcoastmary
likely already too late, but done
Coravin’d off some of the 2005 tonight. It’s really drinking great and now I’m excited to have the rest.