Good to hear, I picked up a case drank one shortly after receipt and stuck the rest in my long term storage after Ross commented he wouldn’t give a window but his 2001 was still drinking well. Now to dig some out and start enjoying!
@rc70 I suspect they’ll improve for a while yet - probably at least 5 years. But I have plenty of wines that will age gracefully and need to drink some of them young!
I’ve got a ton of Goodfellow now that needs years and years, for example. I want to pop one soon and follow it over a few days.
I believe I ordered this back in 2015. My notes say to drink by Dec 2020, which must have been the recommend drinking window posted in the forums by the winemaker. I still have several so I figured I should check in on it and see how it’s doing. IMO it’s drinking well. I don’t think it’ll improve with any additional age though, so drink 'em if you’ve got 'em!
2013 Engracia Chardonnay. I was surprised to find I still had a bottle. Probably should have drunk it a few years ago, but it’s still holding up ok, nice acidity and some minerality. We’re having our usual Saturday spicy Thai dinner on Friday this week, and the wine is a good match for it.
2009 Roessler Pinot Noir Hein Family Vineyard
These were amazing deals when they were closing them out. I hope @WineDavid49 is keeping an eye out for any other wineries that sell off old inventory when they merge…
@klezman@rc70 I was pretty sure he didn’t but I always like to ask in case someone missed something! All those cases I ordered are down to zero. Peter on Woot was literally the inspiration for me switching careers.
2014 Château de Bel-Air Lalande de Pomerol
that just arrived yesterday; me bad.
It did, however, make a great pairing with that leftover cassoulet and really brought out the fruit, even just ~30 minutes after PnP.
Good not great. Cherry & red fruit on nose little spice. PNP was ok but better after an hour of air.
I think Rimmerman got the better deal between him and I but I’m not really complaining - just expected more I guess.
Made a tuna melt and found this in the cellar, thought I finished these years ago. Last bottle I had in 2014 it was a great one competing with Tempier, maybe lost just a little now but still very nice! Bright and dominate acidity and blackberry.
First one I’ve had, for the 25 price it was a good buy, but this particular one is really a “daily drinker” imho at least at this time, maybe it will improve with a couple more years, I would not pay winery price of 75.
I also picked up the 13 Sua Sponte (interesting red blend) but have not had that yet.
Cheering a departed friends birthday, with a special edition from The Veil Brewing in Richmond, Va, their 2018 Melancholia & Uncertainty Farmhouse ale matured in wine barrels. Picked it up the last time I saw him and had not opened it yet.
Scott’s link below.
Also, it’s a response to the now debunked common “wisdom” that searing meat first “locks in the juices”. That’s BS. The best way to get a uniformly cooked hunk of meat is to cook it as slowly as possible (low temp oven, sous vide, etc.) until near/at the desired temp, then sear it using a crazy hot implement (torch, cast iron, grill, BGE, etc). The “reverse” just means that it’s done in the reverse order from the old and incorrect common wisdom.
Slight advantage of sous vide is convenience with timing, and ability to get it to the precise temperature, very easily, and hold it there for a few extra minutes if convenient, before taking it out and letting it cool a little before searing.
However, with sous vide you have to dry out your steaks and they’re still not totally dry. If pre-heating in oven, it also conveniently dries out the steaks, which really helps with searing. So in the end, it’s whichever you prefer. Don’t do both, but do one of 'em!
@kaolis@ScottW58 I find the textural difference compared to grilling is largely due to the overcooked ring around the outside. And even then it’s a barely perceptible difference.
Once I actually tested this blind with my dad who swore he hated sous vide texture. Cooked one steak fully on the grill and one sous vide and then finished on the same grill. Both were perfectly cooked and none of us could tell the difference.
My problem is also the texture when sous vide, plus when you reverse sear or even cast iron you pull out more water which equals more beefy taste. Of course and just like wine this is my palates opinion I rarely cook them straight on the grill anymore usually just grill to get the flame crust.
@ybmuG If I need to resort to pushing some or all of the cork into the bottle (which seems to happen to me on the regular, a lot of Ah So fails with Wellingtons), I usually decant it with a fine strainer to get all but the smallest particles, and then from there pour each glass through the little strainer that came with the Vinturi – that one has a pretty fine mesh.
Where we’re staying right now, there’s no strainer with a really fine mesh, so I did my best with a fine-ish kitchen strainer and we seem to have survived ok.
Fantastic! As I was rearranging the cellar, I found a couple of these and put them in the “old wine to drink soon” rack. Just looked and one is a 2001 and one is a 2002. Gonna drink the 2001 tonight. Thank you!
Is Ardente the wine that needed so much aeration it was suggested (back on the old site) to run it through a blender? Or was that the fizzy cab? I can’t remember for the life of me. I tried looking it up, but I think those forum threads were deleted.
2nd bottles of 4 I picked up from Last Bottle Wines, kicking myself for not buying more. I have a soft spot for European Cellars, and Eric Solomon. When I picked up wine in College, I quickly learned to try wines by an importer that I found matched my pallet… whelp this is another excellent bottle. One of the better wines I’ve had for awhile.
@ScottW58 The wines were all worth trying. Without meaning to, the importer chose to present bottles from three fairly independent-minded winemakers. I really liked the white, the Douro, it was kind of minerally and saline, along with a nice acidity. This guy’s all about the terroir. Xisto Illimitado means, more or less, unlimited schist. (Insert your favorite geology joke here.)
The reds were quite a contrast from each other. The Dao was a field blend, sustainably farmed, light and acidic. Apparently it’s very representative of the region. The Alentejo was more powerful and super dark. My least favorite, my spouse’s favorite. We’ll give it another try tomorrow night with burgers.
This truffle I got from “the other site” , just won’t die, another case of a “little goes a long way”, so pretty much every meal for the last week has been truffle oriented. This truffle was placed in the very capable hands of a local chef who has taken me on a culinary journey all week, best investment ever! Tonight was the 2012 Two Jakes Cabernet with steak and spinach eggs topped with truffle. Tomorrow is French style omelets with truffles and I’ll be bringing whatever dry bubbly I can find.
@danandlisa@karenhynes@ScottW58 Just finished watching Matthew Bourne’s R&J. My advice: don’t. Anyway, the wine. We both enjoyed it and think it’s a great qpr for a representative OR PN, especially at BD prices. It needs a little air in the glass, but decanting would be overkill. We’re glad we got it and we are looking forward to trying the other selections.
@Winedavid49 Lefty over here too (proving yet again that lefties are the best). These are Riedel Vinum Extreme Bdx. Machine made, cut rim. Garagiste was selling them as 4-packs for under $10/stem iirc.
I’ll be able to better answer in a few days, however;
this is now my third of 10 and, currently, I’ll not be in a hurry with the remainder. If it doesn’t fall apart, I’ll confirm no hurry.
So, this has been in the fridge now for what, four days or so. No Ar and still in the 750, not a smaller vessel.
I’m still absolutely good with it. While it’s softened a bit, the fruit, reserved to begin with, is still there; no sharp edges. Medium to soft tannins and acidity, but not at all flabby. No sediment at all which I find a bit surprising since I didn’t think Scott did all that much filtering.
Tonight with a stir fry chicken, tofu and veggie dish.
There will be no tomorrow for this bottle.
Following up the empty with some 2012 Wellington Estate Zin.
I was worried it was past its prime for two reasons:
1: I have some 2011 Jana Old Vine Zin with a note to drink by 2020 (per Scott’s advice). So I figured the 2012 Mtn Selection was probably about due as well.
2: As I was drinking the 2012 Mtn Selection, it was very astringent at one point. Nearly like vinegar, but it must have been my palate and/or the cheese pairing because a subsequent glass (enjoyed on its own) had mellowed out.
I’ll try another bottle soon and see how it compares.
@kawichris650@rc70 I wouldn’t say it was wellingtons juice. He purchased the Cabernet from Mohrhardt ridge vineyard. I’m not sure if the red car people own it now or just purchase grapes from that vineyard.
Wouldn’t mind picking up the red car bottling though to check it out.
Well yeah that would seem rather obvious I have had a couple of newer bottles that the cork pushed up under the pressure. So after that I just pull the cork knowing that the bottle is not a good candidate for preserving.
Needle cleaning tool?? I just run the spout under the tap, water runs through the needle and a quick burst of gas blows it out. I’ve had no problem for the year or so that i have had it. You work too hard
I agree with both of you. The Flannery was very good (purchased on one of their sales) but still more $ than the prime I have picked up at Costco.
Now Hangers is a whole other discussion , wish Costco would offer those also.
@hscottk@rc70@ScottW58 The dry aged stuff isn’t comparable, imo. While the marbling might be comparable the tenderness and flavour of dry aged beef is off the charts compared to Costco.
Totally agree on the hangers.
@hscottk Drink or hold. I don’t know how much it’ll evolve. It actually had a slight reductive note on the second day, somehow. It’s a bright and fresh wine - even if you hold it I wouldn’t turn this into a 10 year wine.
I’ve got several of the Meek’s and Estate Zins. Some dating back to the '08 vintage. I suppose I should really start getting after those older ones if they are getting past their peak.
I also have plenty of Syrah. The oldest of which are: one '05 Estate, two '09 Estate, two '08 Englandcrest, and four '09 Englandcrest. Sounds like I should get after the older Englandcrests.
Do any of you have any input on the Estates? Thanks in advance!
Oh shit it’s beautiful has the eucalyptus it’s known for beautiful fruit almost perfect balance of acid and tannin, when it turns 40 in a few years it might be the best wine I ever had 1 left!
I did, and I regret we don’t have ready access to all the w.w notes from Peter expressing his thoughts; sigh.
I did look at the CT notes, and pulled up from memory tasting a ~20 y.o. Syrah in his tasting room on an rpm tour; when the Revelry was blended.
When I see notes for mid 20’s vintages with comments ‘better on the second day’, or to that effect, I don’t get excited in hanging on to older bottles.
Did some digging…
May '12, addressing
2001 Sonoma Valley Reserve Syrah
2002 Sonoma Valley Syrah
Both these wines have held up very well. That’s why we kept some this long. They are mature and don’t stand to gain much from further aging (although RPM might beg to differ). I’d drink them within the next year or two, but if you really have a taste for older wines they’ll probably be enjoyable for a few more years.
I still have these in 750, 1500 and 5000 bottles.
Likely I should sample the 750’s.
Ahh okay. Thanks, I appreciate that! My experience with aged wines is very limited and I’d hate if any of them turned into vinegar. That insight does provide a little piece of mind. Thanks again.
@kawichris650@klezman@rjquillin I’ve really enjoyed Peters syrahs at the 10 year mark, zins I typically drink younger.
What really wow’d from left field was some of his older Grenache. At 10 years plus those were singing.
@kawichris650@rjquillin Just to be clear - it’s highly unlikely any of them will turn to vinegar in any real sense. That’s a result of microbial activity that we’ve never seen in any of Peter’s wines.
If the wine is “too old” the main issue tends to be oxidation - nutty aromas/flavours, bricking or brown colour, and subdued or imperceptible fruit. Having had some 20+ year old wines of Peter’s, I’ve also never seen that happen! The 2004 Victory last night had something a touch off on opening that blew off very quickly.
@kawichris650 We had our '09 Wellington Syrah tonight, and it’s very good. I stated that I also had an '08, and I just found a '12 and a '13. I’m a happy camper. I’ve also got a plethora of Wellington Cabs. Any word on which ones I should pop?
@FritzCat@kawichris650 Yeah almost need to figure out which of my Wellington wines I need to bite the bullet and pop, I had the patience to wait, but not the extensive number of them to test and save for later, budgets back then did not support my desires!
2017 Muscardini Tesoro. I intended to A-B a Morgan ribeye with a Costco prime ribeye, but when I pulled them out to defrost the Costco steak was choice. Reverse seared both, but not a fair comparison, the Morgan was clearly the better meat. The Costco steaks was 5 oz bigger and thicker besides, so they cooked differently. Served with Lawry’s style creamed corn, Armenian pilaf, and a simple salad. The Tesoro is a big wine and I opened it late so I decanted it and it was nicely integrated by the end of the meal.
Last night, a bottle of Jaume Serra Cristalino Cava Brut Rosé at a new “wine & whiskey bar” in the area, followed by an Old Fashioned made with Old Forester 1870 and black walnut bitters. My LW eschewed the cocktails in favor of a wine flight consisting of;
2019 Les Volets Chardonnay (France)
2019 Jules Taylor Sauvigion Blanc (New Zealand)
2019 Block 9 Pinot Noir (Sonoma)
2017 Skullflower Red (Mendocino)
2015 Beaulieu Vineyard Maestro Reserve Napa Valley Cab/Syrah Blend , tasting notes very on par with the labrats review, waiting for the spice and pepper to fade, popped during/after consuming my trial zucchini croissant pizza.
@CorTot@ScottW58 An in-grill smoking box or something more fancy than that?
I’ve gotten downright decent with using my grill smoker box but have been thinking more and more about getting something better for actually smoking!