@jmdavidson1 Everyone sure enjoyed it. We opened another one at home the other day, same vintage, and there was an herbal thing going on that we found a little off-putting. It was nice, but… Today’s was smooth and mellow, no unexpected flavors. I guess I’ll have to drink another one soon, for science.
I still have about 15 bottles of various vintages of the Latitude 38 and the Cab Sauv . Absolutely correct about being a steal - probably the best qpr from them I’ve ever purchased although the Notre Vin was a close second albeit @20 more.
Over the past week, with family & friends; (12/29 family Christmas gathering)
2011 Bodegas Juan Gil Moscatel Jumilla Dry
2017 Nervi Conterno Gattinara Rosa
2015 La Tordera Prosecco di Valdobbiadene Brunei Brut
N.V. Woot Cellars Emergencier Holiday Provisions
2012 Rockus Bockus (12/30 Browns vs. Ravens)
2007 Shoofly Shiraz
2009 Barren Ridge Vineyards Meritage (NYE)
2014 Big Basin Vineyards GSM Rose
2012 Red Zeppelin Pink Zeppelin
N.V. XXIV Karat Rosé (01/01/19 w/pork and sauerkraut)
2012 J. Hofstätter Gewürztraminer
2011 Domaine Fond Croze Côtes du Rhône Villages La Croix du Coq
Last night we had a 2017 Bedrock Evangelho Vineyard Field Blend. A bit disappointing since it doesn’t feel like it’s sufficiently structured to go a long time.
Tonight is a 2008 Twisted Oak Syrah-Viognier. Blueberry jam ftw!!
I think I have 4 of the 17 Evangelho bottles? Evangelho is the lightest of his heritage wines and people love them or hate them, I would say they need some time but being a Bedrock homer what I say really does not mean anything
Not sure what I’m cooking tonight, but just opened up a Macchia Graciano bought last summer on the tour. I forgot how low alcohol it was, at “only” 13.9%. By far, for me, the best thing they made there.
I’m sick so a small glass of this has got to be way better than Niquil! oh and I am forever putting my drinking notes in this thread because trying to find an old thread that is buried to see a tasting note here is a nightmare! Or at least until we have just one thread for what are we drinking.
A bit more restrained than I had expected. Perhaps, as infrom alluded, I needed to add more. First experience with them, still learning.
Tonight we’re doing fresh pasta with more of them.
If you don’t eat them the same day you received them they lose aromatics and flavor, they seem to have a half life every day, that should have been enough to blow you away. Also you need to shave those suckers thin!
@InFrom@ScottW58 Really wanted to do this earlier this week, but even now, they are immensely aromatic. Perhaps it’s just the flavour that has diminished. Plenty left for this evening however for chapter two.
@klezman Yup, week after is retraining at JPL for three days of A-600 PCB inspection.
Friday is a free day, and I’m thinking I’ll need Saturday to move and inventory more than a few cases.
Need to see if I can find time to dig up some bottles for the gang up there.
Scott posted the 50% off link; I got 2 ounces.
They pay me too much…
First time I’ve had or cooked with them.
@rjquillin Yum all around.
We’ll see you here when you arrive, of course. We’ve already begun sorting and repacking much of the wine for transport to the locker.
We might lose all the newly open space if you bring up all that’s pending! I’ll be extra impressed, though, if you can find that 2006 Macarico Aglianico
Been in Cancun for a couple of weeks, so it is hard to find non-name brand (generic, think yellow tail) wines here. But the local gro had a 2013 Mascota Vyds CS La Mascota (Mendoza) for $13. Very nice and a good qpr.
In a rare sighting of wine drinking on a plain Thursday, a bottle of 2015 Hermann Weimer Dry Riesling, a souvenir of a Finger Lakes trip a couple of years ago. As much as we were disappointed by the winery visit, their wines remain our faves from the FL. BTW in this case “Dry” = .9% RS.
Was at Trader Joe’s today and noticed their Platinum Reserve 2016 Cabernet Sauvignon Knights Valley Sonoma for $15 and decided to give it a try (had decided on sous vide steaks tonight). Definitely worth the $15.
@klezman Not much to go on for the winery. The cork is blank, and the only thing on the bottle says “Cellared & Bottled By Behind The Scene Wine Company, Napa, CA”. I did not find it sweet – some fruit is there, but not overly so to my taste. The bottle was too soon empty with the steak (I used this recipe, which I highly recommend).
@klezman I cooked 2 of the steaks on Saturday (a better “return” on the effort) but one is enough for my wife and I for a meal, so we heated up the other one tonight. I thought “for the sake of science” that I would open the other 2016 Platinum Reserve that I had picked up at Trader Joe’s and pay a bit more attention to it. It is in the “big cab” style of Sonoma/Napa (I haven’t had a Louis Martini Napa in a few years, but it strikes me in a similar way). Definitely not a fruit bomb (I have a low tolerance for them). I’ll probably run by TJ’s tomorrow and pick up a few more bottles if they still have any.
As usual, no notes, but I did really like the other one, just seemed more interesting and complex than this one; but this was the first of three and I was rather preoccupied trying to inventory ~ 40 cases Klez was storing for me.
Most now in an LA locker, or filling one of many local to me here.
Ok, not all were “cases”, but rather individual “boxes” but some were 3x 1.5 L or 3L, and some smaller ones.
Yeah, kinda astounded me as well, and I’m hurting from those stairs and all the kneeling up & down action this required.
Huge tip-'o-the-hat thanks to Klez and Molarchae.
And Klez, you owe me a Flannery now too!
Katie did you well.
One more trip to the (new) locker to take the rest of Ron’s. Then another trip for the ~7 more cases I can fit in mine. Then the real work begins: drink more than we buy.
I’m not much into highly extracted and high AbV wines, and to me this was both, however…
Given the 18 years aging I enjoyed it, actually more than I’d have thought. Seems like it still has years on it.
Klez drinks more of them than I, so he should have a more rounded by experience comment.
@FritzCat@rjquillin Highly extracted, yes. High abv, yes. But if I hadn’t told you it was 16% you’d never have known.
I like well aged Turley…I haven’t really been let down as of yet. Without having visited them on the Tour last summer I’d never have bought these. But now I feel like I have a better sense of what they’re trying to do, and I like it. I just have to not touch anything until at minimum 3-4 years after release.