Somehow I ended up with a good number of them, both '08 and '09. Seems I’ve consumed a couple even though CT thinks only one. Still excellent stock of Roessler in general and I’m trying to work thru them.
@ScottW58 Had zero idea on what to expect, bought three on release and haven’t had one since shortly after delivery… in a fine spot, good acid, fruit holding up, tannins present but in check, it liked a tad of lamb and rosemary taters (God’s truth I forgot to make the green stuff, oh well)
Last Friday, 2009 Raised by Wolves Cab Sauv. Broke in my pellet grill/smoker with some top sirloins. Unfortunately not on a Flannery budget.
Steaks came out pretty good. I wasn’t expecting them to take so long to cook, so the rest of the meal was ready way too soon and had to be reheated when the steaks were done but all in all, a successful first effort.
Yes really all were great and nobody here will like my answer but I thought the Champ and the LDH were the best, splitting hairs between the two. But I have a palate of a Yak so all you Corison homers can calm down
@hscottk@ScottW58 All I can say is that they were all excellent. I think the Corison went slightly better with the steak. I thought the LDH was a bit more complex even though it was a couple years younger. Not a slacker in the bunch!
@deadlyapp I didn’t agree with the hype either, until I let one sit. The real deal is a great 7-25 year old wine that you bought for under $20. It won’t be transcendent or anything, but it was under $20. Often far under that at woot/CM pricing.
@klezman I never found it offensive, but people here have always raved about it for qpr, and it just didn’t hit the same notes for me as SH and Wellington which were similarly hyped and priced. This one slightly changes my mind and can only imagine it will improve.
For the cost, I have a hard time saving cellar space but perhaps I’ll ensure I keep some tucked away.
The KBS is a 2016 and is a whopping 12.4% abv. The Backwoods Bastard is ever so slightly more tame (if applicable) at 10.2%. Both are delicious, but you’ve gotta be in the mood for these types of brews.
@chipgreen@rjquillin This was our second (and last) bottle. Excellent expression of RRV/Green Valley chard. Some mild oak, but not overly done. Lemon/citrus on the nose and palate. Overall, this is a step up from the 2017 HOTV, which is also good.
2010 Ty Caton Ballfield Syrah w/steak, salad, garlic/sage spaetzle, mixed veggies and warm bread. The wine was very smooth. Almost a touch flabby until paired with the food. It really shined with the steak and the spaetzle. And I’m getting better on the grill…
@hscottk IH out here too, finishing up a bottle of
2017 Iron Horse Vineyards Unoaked Chardonnay
with a very mixed salad like creation. My first bottle from a webwine purchase back Nov of 2019. Bottles really have to compete here for a cork to get pulled.
Had a wine from Campania that I’d never heard of before - Minuto I think it was. Then a Portuguese Syrah natural wine. Both quite interesting. Then a Jura 18.
Now I’m passing over the Thames. Not a shabby evening!
Polished off a 2012 Jana Sauvignon Blanc yesterday as it hit 95 here for the first time since last September. The wine went surprisingly well with roast beef & parmesan sliders on King’s Hawaiian rolls.
Okay in hommage to Sarah K on another site I made this dish with leftovers, hand some leftover smoked pork shoulder so made some Carolina rice heated up some duck fat and crisped up the rice added the pork and eggs cooked until firm and threw on some scallions and cohita cheese also had some leftover tomatillo salsa I made and hell yeah I’m happy!
@kawichris650@rjquillin I actually couldnt tell what shape the cork was in, but pressed very lightly with the ah-so pushed it in and then once I tried to work it a bit the cork broke in half. But the wine was fully oxidized and not drinkable.
@CorTot@kawichris650@rjquillin I’ve had lots of Wellington corks that broke in the middle and generally gave me a hard time extracting them, though in all but maybe one case the wine was fine. Today unfortunately I came across an '08 Victory with some drips outside the bottle and what felt like a very spongy cork pushing up the capsule a bit. Haven’t had the heart to explore further. I have no doubt the wine is a goner.
2012 Virage Red Bordeaux blend. With Father’s day meal of Flannery hanger, corn, green beans and roasted potatoes. Great bottle - Emily says the 2012 is the lesser of the 2011, 2010 vertical. If this is the lesser, can’t wait for the others.
2015 Long Point Sangiovese.
Aside from some port-like wines, Long Point makes the ONLY drinkable red wines in the Finger Lakes. Long Point is on the East side of Cayuga Lake, and if you’re in the area, go. Yeah, yeah, yeah…but the Cab Francs from the Finger Lakes are very good…no they’re not.
Along with a Polenta and Gorgonzola dish.
We have found a number of reds from the Finger Lakes that are well more than just drinkable but yes, in general, the whites (and pinks) are much better.
We like the Old Vines Pinot Noir from Dr. Frank, the Dornfelder from Red Tail Ridge, the Leon Millot (and others) from Keuka Lake Vineyards (making serious reds in the shadow of the irreverent Bully Hill), the Maximilien (and others) from Ravines Winery and a handful of the aforementioned Cab Francs (especially Herman Wiemer who are more known for Riesling). Also, Timothy Moore was making some good reds at Inspire Moore before his unfortunate passing in 2019.
That said, we will try to hit up Long Point next time we are in the Finger Lakes.
@chipgreen@klezman I agree, Dr. K makes some killer wines, and Ravines and Wiemer have impressed me at times. That being said, they don’t hold a candlebto Long Point…(of course Long Point uses predominantly California grapsnforbtheir reds.)
@chipgreen@klezman I’ve got a bottle of 2001 Wagner Estate Meritage that I intend to take to Wagner and share with the employees in the tasting room (split a case with a friend when Wagner had a tasting room up on the river in Clayton). I think they would enjoy that. I’ve also got a bottle of 2008 Dr. Konstantin Frank Cuvee d’Amour that is waiting for the right occasion here at home. I did the same with a 2001, and then went out and bought the 2008.
To anyone familiar with these, are they known to be overwhelmingly woody/oaky? I don’t think I’ve ever had a wine with this flavor profile before. I’m trying my best to see past it and discover other flavors, but the wood/oak truly dominates the nose and also the palate.