Nikki sent an email about the shipping a few days ago and I received a notice from FedEx. She was shipping different areas at different times so be on the lookout. Mine is scheduled to arrive on Monday. Looking forward to it.
@karenhynes not wrong, I got totally cidered up when Cider Con came to Baltimore… but if I had a choice it would be Vermont Stowe’s Safety Meeting (a hopped cider), but right now I’m swimming in Downeast Cider Aloha Friday, a pineapple cider.
Happy hour in my back yard. Not sure what’s getting opened, but we’ve got a bubbly, a mixed drink made with home grown peaches, and a few bottles of red to choose from. And somebody is bringing a bottle of Clos Solene, I think.
If you recall, this one was quite controversial on release/inital CaseMates offer. Folks were quite put-off by the Acacia wood influence (including me). Clark was pretty devastated by the reviews/comments and ended up offering refunds to a lot of people (I think). I passed on the refund…I had faith that Clark knew what he was doing and I just needed to be patient. That was roughly 2 years ago. I think I have only opened a total of 3 of the bottles from my case (one on release, one about a year later, and one last night). I would say that at this point, it is much more drinkable than it was on release. There is still a somewhat “funky” nose. I still find it far more herbal than any rose I’ve ever had. Outside of the herbalness, the nose doesn’t have much of the fruit/floral character I typically expect in a rose. On the palate, it is very smooth and has some nice acid and Clark’s zingy “minerality” (would hold up well to food). I opened it towards the end of Clark’s Friday Night Zoom so I didn’t mention it, but may pick his brain next Friday evening (if I make it home in time). I suspect this can lounge around in the “to drink” pile for quite a few more years and may continue to evolve. I still don’t love it, but I definitely don’t hate it. I am drinking the last glass this evening, so no dumping involved! I should go back and revisit that thread and read back through the comments…
@chipgreen@karenhynes I did not have an opp to buy at the time, or passed due to bulging bunny den of carrot juice, what my friends call an unhealthy hoarding situation!! I really like funky, earthy alcohol (ie: Cachaça ) that has some uniqueness to it, but my orders history tell me this wasn’t one I got. I think there is some patience needed to creatives, folks that know what they did is worth it even if not immediately rewarding on drink or pop) and I get some want a now drinker vs a later drinker.
I’m happy to continue sitting on it. It’s definitely evolving, slowly. Some things take longer than others. Still might pick Clark’s brain on this next weekend, if I’m home in time. Summer (and post-COVID) traffic has returned to Chicago. It took me over 1.5 hrs to get home last Friday night.
PS: I may have to start configuring the unopened wine boxes into furniture. You’re not alone with your bulging bunny den!
Thanks. I haven’t had one in 13 months. It still wasn’t doing it for me at that time. Perhaps it’s time to try another. Or not… I have other Roses that are 5 and 6 years older than that!
Well, my text disappeared…
2016 Kent Rasmussen Esoterica Cabernet Sauvignon
Morgan Ranch hunk of tri-tip (my first attempt!)
Brown butter corn and lima beans
Salad (generic mixed, not pictured)
I took a leap into the fancy beef realm on BD back in January (or is it February?). I love a good steak, but don’t often cook them for myself. Well, that’s gonna have to change. Holy crap!
This is, by far, the tastiest steak I’ve ever had. I’m quite pleased with how it turned out. I did nothing to it other than a sprinkle of salt about 30 minutes, maybe a bit more, before cooking. Towel dried and tossed into a hot pan. I didn’t really time it but I’m guessing about 4 minutes/side. Got a nice crust on the outside and tender deliciousness inside. Took it out of the pan to rest, added some butter to the pan and let it get a bit brown…tossed in veggies for a few minutes…dinner is served!
@karenhynes@ScottW58 The wagyu porterhouse we had last night was epic. It had clearly been next to some hunks of beef that were dry ageing, too, because the filet side picked up just a bit of funk.
Do yourself a favour and get a bigger hunk of meat and do the dry brine then reverse sear method. Hard to beat it.
Young, as one would expect, gobs of fruit (not my normal wheelhouse) but after a few days open (fridge, no Ar) it really kinda grew on me. A ‘high end’ party/picnic bottle with good fruit/acid/tannin balance that should please most. First impression, despite the improvement over a few days, doesn’t seem like a long term ager.
Really a brilliant bottle, intense mineral, intense acidity honeyed fruit but still dry with just a faint hint of petrol (which I prefer) great depth and a long finish. All that being said it’s only 8 years old and in another 28 years it might be perfect
Peter’s Roussanne, Marsanne, and Chardonnay are all drinking wonderfully. I was worried they’d be going downhill by now, but they are very enjoyable.
Funny story… I originally only ordered one case and it sadly got damaged during shipment. So FedEx sent it back to WCC before it ever got into my hands. It took a while to resolve that issue. In the meantime an identical offer had become available so I placed an order (thinking I’d end up with a refund for the first order) but it ended up getting fulfilled. So in the end I got TWO of the Wellington mixed white cases. Way back when, I thought that was too much, but now I’m actually glad it worked out that way because these are delicious. *To clarify, it was not a BOGO since I was charged in full for both orders. But it was worth it.
Thanks to very little self control when Peter was offloading his inventory, and very strict self control ever since then, I have even more than bottles than @klezman has stashed away haha.
I feel ya. Despite my healthy stash, I still feel a little sad each time I pull a cork, knowing these bottles can’t be replaced. But that makes 'em all the more special and I’m sure Peter appreciates the fact that we enjoy and respect all of the hard work that he put into crafting these lovely wines.
@bunnymasseuse@kawichris650@klezman 15 bottles left. At one time, Wellington was over 40% of my cellar. Now, it’s just over 5. But I’ll keep popping those in a prime drinking window and toasting Peter, wherever he may be. Wines are not trophies.
We have some very exciting news to share in our team spotlight this month!
It is with great pride we announce that after 6 years of working side-by-side with Scott, we have promoted Mollie Haycock to Head Winemaker for Scott Harvey Wines. We believe strongly that women are transforming the wine industry and we are thrilled for Mollie to take the reins fully and lead the Scott Harvey wine program. The future is bright!
Drove up to see Kelley and Dustin today, fantastic visit! Ended in disaster she started opening all of her wines including the new vermouth and champagne. Then she made us take home all the leftovers kind of screws up my plans for what to open up the next 2 days, yeah first world problems I know
Gotta love traveling to beautiful and remote Oregon coast and being welcomed by danandlisa! Thanks for the lovely dinner and I hope you guys enjoyed the wines opened amongst many a bucket list wine for me anyways a Sami-Odi syrah.
My last night on the beautiful Oregon coast and of course the salt of the earth couple danandlisa offered to make a home cooked meal for us, or did I invite myself over you can’t overstate how wonderful a home cooked meal is when you are far from home while on vacation! Cannot thank you two enough, and of course we opened bottles and thanks for opening a Souzer which I had never tried it was fantastic!
On vacation in Colorado, staying with friends. Gone through a good number of bottles, and more to come in the next few days.
Iron horse unoaked Chardonnay
J Albin Lorelle Pinot Noir
Woot Cellars bonus level
And a couple more…
@FritzCat IDK, not really thick…I do think it’s a property of the tannins, that just makes me want to masticate the wine. Maybe it has to do with the acid? You know how a cat nuzzles up to you and chews and drools…kinda like that.
I have six rescues currently and none chew and drool. They nuzzle and knead so I don’t understand the cat reference. I’m not sure I understand thick. Is it texture? Tannins relate to the dryness, correct? Does it suck out the moisture. How does that relate to thick? Or chewy? I’m just trying to learn what all of this means and how it is described. Thank you for trying to explain. I appreciate it.