Two Jakes 2013 Aspect and it was amazing fruit.
First one I’ve tried since splitting (ended up with 4 ). So I went back and I read notes about open in 2022 so I might have been a bit early but it was really good. I’ll hold off on the others to see.
2010 La Dama Amarone della Valpolicella Classico
Love me some Amarone. OK on Pop-n-Pour, but
expect much more as it sits.
If you haven’t had an Amarone, get one of the classics
like Masi (my favorite for consistency), Tommasi or Allegrini. You’ll fall in love…
I’ve got far north of 50 of 'em in my cellar.
@FritzCat@kawichris650 We’ve been playing around with other appassimento wines and have enjoyed them all. I was expecting them to be, if not “sweet”, at least off-dry, but i’ve had regularly vinified wines that have so much more RS than the ones we’ve been lucky to try. Thumbs up on Amarone!
@FritzCat 2nd night, it settled down…less acid, less tannin, easier drinking. The graininess/chewiness turned into a more viscous/glycerine mouthfeel. Oddly, it looked more opaque too. No discernible sediment (or crud, as I call it). My remaining 3 bottles should stay in the cellar for several years.
With some friends we haven’t seen in almost a year, at a local Italian restaurant;
2018 Chehalem Rosé of Pinot Noir
2010 Giornata Il Campo
2009 Toccata Sangiovese
2009 Old World Winery Zinfandel Mounts Bench Vineyard
@FritzCat If you want Ty, he does deals on WineSpies often enough. And they seem to get the stuff that’s better than the EnTycement that WD can get these last few years.
If you’re not signed up already then we both get $ if you use this: winespies.com/invites/RgL9jcA0
Day two on the 2010 St. Supéry Élu Meritage
and some slo-ox did it well.
So did the Flannery California Reserve Tenderloin Roast
Six hours @50 followed by about six minutes covered with grape seed oil to flash it off on a screaming hot grill.
I ~will~ be getting more of those next time they go on sale.
1996 York Creek Vineyards Meritage with lamb rack. Sous vide to 45°C, then into a 450°F oven with a mustard and herb crust. Hoping this works out! It’s got 15 degrees before it’ll be overcooked in our books, so it should be ok.
When @AndMo sent me the rat bottle for his offer, I took the opportunity to fill a case. Tonight I’m trying the 2017 Briceland Vineyards Rosé Pét Nat d’Orleans Ishi Pishi Ranch
Initial impression: this is wild!
@klezman I think what seems like brett to you is smoke. This is mostly merlot. Not very ripe. Plus a hybrid grape called Jupiter, which is hard to pick out in all the complexity of this wine even when I know what it tastes like. It was an experiment to see is we could use smokey red grapes as a rose this way. The result of the test???
@AndMo@rjquillin The test was a rousing success in our books. We had it with a cheese and charcuterie plate and it held its own.
Smoky is also an apt description - I just picked brett because it reminded me so much of the character you get in sour beers, much of which I know is from Brettanomyces. Even though there are a bunch of things going on.
Plus, another grape I’ve never had before made its way in! Sweet!
@chipgreen, @kawichris650, @RPM:
Well let’s start with this: as others have stated before; we know what we like and don’t mind paying for it. WE Love(ed) Wellington & WineSmith, arguably for different reasons, as well as many others along the way. (StillMan-anyone) We have never been educated in wine descriptors or the vocabulary to drill down to the wine Somalia dissertation of the grape. But we did stay at a Holiday Inn & were going to go on a RPM tour prior to CoVid -19, if that helps any.
Now to your question: We felt it was fully integrated and smooth, with some bricking evident, not passed it prime but showing its age well and it was very refined. I think @RPM said, he doesn’t open anything less then 20 years old. In contrast to Wellingtons ‘newer offers’, which was our experience to-date, surly a different wine, but still commands your attention. We pared it with a slow roasted Prime-prime rib, truly sublime!!
PS: From W00T 2009 to CaseMates we never felt comfortable asking to be Rats, just don’t have the ling-go, or the fancy rating cards / numbering system. We will leave that to the Expert Rat’ers!!
Actually it’s almost 100% Wellington wine (+ 80 more bottles), I had to commandeer a closet to hold ‘Some’ of the cases purchased, been a great 2 years. I blew a years budget in 3 months when WineDavid helped Peter liquidate his inventory. He was our #1 followed closely by WineSmith, who was #2, but has moved up to #1, Hi RuthE
@CorTot Is that the 375 from the offer here? I did a 2015 (screwcap) vs 2014 (cork) and they were night and day with the 2014 quite a bit advanced, a little more than I thought it should. But I’ve gone back and had a couple more '14’s that seemed a little more in line with my expectations.
And here I thought he just stepped up the vessel size in response to the times we’re living in.
btw – nice meeting your father, wish we’d have had more time to chat. He show you the pics of the assembly lab yet?
2005 WineSmith Faux Chablis. Took delivery of 3 Marqués de Riscal Rioja today and had to make some adjustments in my controlled storage. Very much enjoyed it with our shrimp dinner. One more bottle left.
Ty Caton 2009 Upper Bench Merlot
No recent Cellartracker Tasting Notes, but was getting
87s - 89s up until 2015, and most recent was a 92.
I’ll go along with the 92. This wine needed to be in
my cellar for a while.
GSM, doesn’t matter which GSM, they all have a funny aftertaste. How would you describe it?
This one was 2016 Two Hands, Hopes and Dreams, Barossa Valley. Love Two Hands, Love G, Love S, Love M, but GSM is just strange, and that strangeness also exists in Carmenere and Pinotage. What is it? I can’t put my finger on it.
@chipgreen I most always share the bottle with the server, upfront, and have even left the remainder at (most) times. Occasionally I’ll ask for pairing suggestions from among daily specials.
There are a couple of establishments this has resulted in no corkage, or, perhaps, for only a single bottle when three or four were opened, if done discreetly so only one was displayed at a time.
We left the remains of a Scott Harvey Barbera mag with the manager to share with another table at the last restaurant we went to. Admittedly, we did not offer tonight but the main reason we were there was because wifey had seen on social media that they offered corkage (and it was the owner who stated $20 in the thread, apparently).
We scoped the menu out online ahead of time so already had an idea what we would order, which is why I selected a Northern Rhone white. The waiter did a fine job all night so I will give him the benefit of the doubt.
When we questioned the corkage amount and told him that we expected it to be $20 per the owner’s social media post, he said “nobody tells me anything” but I couldn’t help thinking that someone must have told him something or did he just pull the $36 fee out of his ass?
While I don’t feel that anything was actually waived since it should have been $20 in the first place, I still tipped him 25% of the total (amended) bill. We try to help out local restaurants, including the workers.
@bunnymasseuse@chefjess The cabernets, syrahs, and zinfandels are nowhere near peak, depending on your tastes. If you want youthful fruit, then get drinking. If you want additional complexity then they will continue to be very enjoyable for probably 1-2 more decades depending on vintage, although 2011 and earlier are already in a nice window.
Thank you. I was wondering about window. When ww and Wellington were ending the buying spree was in full force for Wellington so I have more than I realized. I’ll check dates and maybe just have a few that are pre-2011. That being said, the wine was delicious!
@ScottW58 Love it too. Been a Muscadet fan forever. Drank these occasionally and since 2014 I buy six or twelve of this and maybe two or three mags so I can hang on and let a few age. I’ve added a few of the La Pépié bottling but haven’t ventured into the others. The '18 doesn’t have the cut of maybe some recent vintages my humble, but even though it’s crept up a buck or two, the wine is a steal
Yes great juice and I try to buy a 6 pack every year, just had my last 10 and it was wonderful. And I agree a bit less cut on the 18 but still a delicious wine. Less cut on a Briords is still better than most
It is in a great place, tannins have mellowed out , black fruit, long finish still has a youthful feel. Beautifully made wine with years left but if you’ve got em I’d start enjoying them!
Ficklin Vineyards Tawny Port, Aged 10 years, Lot No. 9. Just finished this, and it was very enjoyable. It was a bottle I’d bought back in 2010 when a local store was going out of business. I should have bought them out.
Cheer From Over Here, Casemates holiday wine - Said to be Pedroncelli Sonoma Classico 2018. I haven’t had the 2018 yet, but have heartily enjoyed the '15 and '16. Those blends were darker, a bit thicker and smokier (more Merlot) This one is nice, a bit brighter, more red fruits. Less tannin. But it is right off the truck after spending an extra day in the sub-freezing NEOhio weather. No question, an excellent value that I will enjoy (and gift appropriately.)
Home dry aged steak and 1994 Ravenswood Dickerson Vineyard Zinfandel. This is damn good. Who says aged Zin is uninteresting?
I wish I’d known more than the grocery store-level crud Ravenswood was selling back then. These must have been great deals in the day.
@ScottW58 The large production stuff that I tried back then (like mid-2000s) was no better than any other mass production stuff. Among the reasons I thought I didn’t like Zinfandel. But now I stand corrected.
@CorTot@kaolis@ScottW58 Makes it more fun if you can actually get the ball within 5 feet…
Also, if any of you know somebody who wants a very lightly used set of clubs, let me know. I’ve got one that I’m trying to get rid of.
@ctmariner Second bottle I’ve opened. This was bottled supposedly October 5 and I opened a bottle Nov 7 right off the truck, pop and pour. Thought it was a little funky/tight/herby. Last night gave it an hour or so in a decanter and has really changed. Much more elegant, spice that I picked up in the first bottle was accentuated, red fruit, more of a complete package. Drank well throughout the evening. I drink my share of Bedrock zins and enjoy them but this is in a more restrained style. At least until bottle three
@rc70 it’s good! I do like their stuff. It’s one of the drivers I get most years from Rimmerman. For my tastes, it’s just starting to enter what should be a very long drinking window. Given the 2015 hype I got 4 of them and will probably wait at least 2 years before trying the next of this vintage.
Last night, 2012 InZin 1.5L w/filet mignon, mashed potatoes, garlic bread and salad w/white French dressing. Out of a styrofoam cup.
A friend convinced us to try this new place his friend opened. They have a $29 special on Saturdays for filet and 2 sides and can bring your own wine because they don’t have a liquor license. I knew my friend preferred wine with a touch of sweetness, thus the InZin choice as I figured it had just enough sweetness to satisfy him and enough heft to be worthy of a filet, even though I am normally a “Slab and a Cab” guy.
Walked in and the place was tiny, with only 2 tables in front. More in the back, although I never got to see how many. Bright lights, with cheap tables, chairs and flooring. It had the feel of a fast food place or at best, a little greasy spoon diner.
Apparently my friend had left wine glasses there, so when the girl gave us styrofoam cups to drink from he asked for his wine glasses only to find out that the owner’s wife had taken them home!
At this point, I am seriously regretting our choice to come here but it turned out that the food was excellent. The filet was at least 2" thick and cooked to perfection. My wife got a chicken dish instead of the filet and with no corkage fee, we got out of there for $42 before tip - barely more than the $36 a waiter at another establishment tried to charge us for corkage alone a few nights earlier! What a strange dining experience…
@ScottW58 Wine is very good, not a show stopper by any means, but more than adequate. This was a mag, had about 2/3 of a bottle left that went into a 750 and corked back up. Threw a duck breast at it Sunday night and last night was seared tuna and it was probably at it’s best last night. Need to check if I have any 750’s, if so will put in the pile to check in on. These drank quite nicely early on, obviously in a different stage now.
Stopped by a friend’s house to drop off some sauerkraut balls and a gift of 2007 Pedroncelli Four Grapes Port. He invited me in, and along with his wife, we enjoyed a bottle of 2018 Dr. Konstantin Frank Pinot Gris.
Christmas Eve…yes, going to risk a visit with in-laws.
Our nephew, a new lawyer, has been developing his palate. I’ve plied him with a variety of good wines. Now, his go-to is Federalist Lodi Cab.
My selections for the evening are: 2006 Col Solare, 2006 Winesmith Mokelumne Cab Sauv (Lodi), and/or Turley 2016 Estate Cab. I was also thinking Austin Hope Cab, but that’s too predictable/formulaic. I’ll comment on the results.
The Winesmith Cab was Excellent!
The Col Solare was Very Good, but no match for the Winesmith.
There was a “92 Point” Tuscan opened that wasn’t bad, but not in the same league as the others.
Gave my nephew the $20 Casemates Coupon.
@hscottk It drank very well! I ended up decanting for about 2 hours given it’s so young. It paired nicely with all of our dishes including: Prime Rib Roast:
garlic rosemary butter, cabernet Jus; Potato Gratin
Pleasant Ridge Reserve, black truffles, chives;
Broccolini with roasted chestnuts, dried cherries, bacon, butter and Japanese Milk Bread Rolls.
It will be interesting to compare notes in 5 years to see the change in development!
@chipgreen@hscottk@klezman Correct. On hiatus right now. Still had a small amount of case goods remaining last time we talked. It’s tough out there for the small winemakers. He still does some consulting and I’m holding out hope production resumes.
How was the 2012 chard? Last bottle I had, my private note was that it could go another decade. It’s built much like the faux chablis.
1998 Pedroncelli Morris Fay vineyard Cabernet Sauvignon with tenderloin in a (pedroncelli ) port reduction. Cork stained 3/4 , lots of sediment, plums , tobacco leaf, good acid, muted color with some bricking, medium body, still some tannin on the very long finish. Delicious
Almost went for a Meeks Zin vertical with the 2010 after yesterday’s 2009, but changed direction a bit and went with a 2012 Wellington Estate Syrah. With cumin lamb, sauteed cabbage with pork, and pork xiao long bao. Like Klez, going with the “Chinese food on Christmas” sterotype, as we love doing every year. But what I’d really like is some of Scott’s rib roast.
Wine went well with the spicy cuisine. Cork was a mess, had to pour through a fine strainer. OTOH the cork on yesterday’s 2009 Zin was perfect. I think maybe Peter got a batch of lousy corks in the early teens, I often run into problems. (And here’s to having problems like that.)
@InFrom Irony is that after finally figuring out where to order from (i.e. whether to give this place one more chance) and what to order, they’re closed on xmas! So now I’m making a Thai red curry. We’ll get the Chinese food tomorrow or Sunday. Mostly because molarchae really wants Sichuan spicy wontons.
Hey, this christmas eve i enjoy Oatmeal Cookie Shot. Got to know about it when i was searching drink for our christmas party. My wife made it and we(me and my 2 sons) just love.
Which wine you guys drink on new year
I found a box or mixed whites I didn’t yet have in CT.
Upon entering, I saw wine-searcher found inventory in the US. A few different bottles in PA, and a couple were only $10 each for, iirc, a cab and zin.
@pseudogourmet98 If you look at the menu and decide the kinds of food you want it might help narrow your choices.
For these sorts of fun wine lists I usually pick a price point and/or a variety/region and see how many choices that leaves me. With a Spanish dinner and a fairly deep selection of Spanish wines I’d probably stick to those. And on the third page there was a 2006 wine for $50 or so, which sounds like a good deal to begin with if it’s in your wheelhouse.
The number of pages is also pretty misleading in this case because there are only 3-5 wines per page it seems. If you want to see a huge wine list, check this out: https://la.osteriamozza.com/wp-content/uploads/sites/39/2014/08/Wine-List-12.2.pdf It’s “only” 76 pages, but there are 20-30 wines per page.
I am now subject 0007.
Does that make me better than Bond?
Seriously, 7th person in SD to be accepted into the Novavax “SARS-CoV-2 rS with Matris-M1 Adjuvant” study with a 2/3 probably of getting something other than saline.
This bottle of Duke had a cork with an extremely hard top. When I first tried using a corkscrew it struggled to pierce through. It chipped the top and made a small divot. So I switched to an ah so and that worked, although the cork still put up a good fight. Just inserting the ah so without pushing the cork into the bottle was difficult. Anyways, the wine itself is delicious.
I remember a discussion back on the old site about how the color of the foil could indicate the age of the bottle, but I don’t recall the details. This was my last Duke with black foil and I’ve got one left with gold foil.
@CorTot Thank You! I bought a case of the 2012 RandyZin…because my name is Randy. I’ve always thought it was cheap plonk with my name on it. Didn’t realize it was Harvest Moon. Gonna try me a bottle with this insight and a whole new perspective.
@klezman@ScottHarveyWine@sosptuba I only had one bottle and I’ve been saving it for many years, maybe close to a decade. Figured a 2020 send-off was the right occasion, but sadly this bottle hadn’t held up. Still a small burst of bubbles on first pour but that dissipated quickly and it was flat. Still an ok flavour (sp?, ), but we ended up opening a different bottle for our toast. We probably just waited too long.