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…
@chipgreen@jmdavidson@karenhynes @klezman
Some of the best QPR ever from Woot. Sadly, mine are gone. You’re invited to Tampa (or Champa as I hear we’re calling it now); bring some with you!
@rc70 - Very jealous. I only have a few Victory left after drinking through everything else. I’ve been hoping to stop by the TR to see if they still have anything in the library.
@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.
@klezman@rjquillin we also had 2020 Kirkland Signature Syrah K Vine Buckshot Vineyard which was really good at the $10 price point. A bulk buy if I ever saw one.
@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.
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.
@bunnymasseuse
I’ve had two of them so far this month. Here’s a link to my post earlier in this thread in case you’re interested. (The link seems to work best if you open it in a new tab.)
@rc70 What’d you think of the Flannery tri-tip? I made one a few days ago and though it was good, but nothing special enough to warrant the upcharge compared to, say, prime tri-tip from Costco.
@klezman@ScottW58
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.
@klezman@rc70@ScottW58 Totally agree. I love Flannery, but to me the hangers are the real find. A Costco prime ribeye is not far off from Flannery and a third the price.
@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.
@kawichris650@klezman@kaolis
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…
SonomaBouliste
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.
@rjquillin
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.
@CorTot Those old Grenache bottles from the gathering at your old house is what made me keep my last remaining bottle of 2007 Wellington Grenache in the cellar for as long as I have.
@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!
@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!
2015 Beaulieu Vineyard Maestro Collection Napa Valley Port, Left half for a neighbor after we finished our social distanced catch up.
Also dropped her off a bubbly and dessert wine (prev offerings from here) so she had something to enjoy this weekend, gift aplenty to a single gal with a child.
@InFrom@ybmuG Any fine mesh steel filter will work. If you have a Vinturi aerator it comes with one that we use for this sort of thing and to catch sediment from older wines.
@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.
@InFrom@klezman well that makes total sense and i now feel like a complete idiot as i do have a Vinturi and never thought to use it. I kept thinking, if only i had something finer…
Just made myself think of the 2014 RPM Tour stop at Bell where Anthony didn’t want to sell some of his cherished wines but his wife said (sic) “Eff that, step right up! How many do you want?”.
@kawichris650
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.
@InFrom
Of 30 Wellingtons,
2 are small format “Ports”,
only 2 Syrah (2008 and 2009).
Thanks for the prompt.
The 2009 Syrah (Englandcrest) is not long for this world.
@rjquillin@FritzCat@InFrom
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!
@klezman
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!
@ScottW58 Nice!
When do you guys get the vaccine? Your lovely wife must be getting close to the priority list by now. We’d love to see you properly for dinner!
@CorTot@kaolis Interestingly, it was the same price point. While the perceived value of the Estate was greater, I definitely preferred the SC for the same price.
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.
@rjquillin
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.
@rjquillin
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.
@klezman
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.
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.
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.
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.
@klezman@rjquillin@ScottW58 Holy Grail, is that the Cameron Hughes beef? Was going to reverse sear but I was getting hungry so just plopped it in the pan, seemed easier
@kaolis@klezman@ScottW58
Yup, from CH.
I’m a bit confused by this reverse sear. Is this when you sear prior to a sous vide, and then finish in cast iron; so a double sear?
@kaolis@rjquillin@ScottW58
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!
@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.
@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.
@CorTot@kawichris650@klezman@rjquillin@Winedavid49
I picked this up from Touch of Modern last July
@ 34 btl - wish I had bought a case - if I recall WCC was the shipper. Have not been able to find anymore for that price range.
Finishing the 2011 Two Jakes of Diamonds Merlot, Lake County 2012 tonight with dinner, starting and likely finishing the Swilled Dog Caramel Apple cider from WV.
@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.
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.
@kaolis PnP floral & red fruit nose, good acidity. Went well with the steaks. Still young, probably better in a couple years but very enjoyable now.
I agree on the Perry’s Blend, always a nice bottle.
@rjquillin
Seems reasonable, it’s young so I threw it in the decanter at noon today. I wanted to try one since I have 4. It’s a mix of young vines an older I think really quite tasty with a looong decant. I would wait if I only had one.
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!
The maligned 2012 Chateau de Bel-Air, after an hour opens up. Tastes French.
Also 2017 Tranche Cellars Pape Blanc Blue Mountain Vineyard, very good.
Both went well with food and as a cocktail.
2007 Gérard Bertrand Côtes du Roussillon Villages Tautavel Grand Terroir
with some Kenji Cassoulet
Overnight bean soak and ~7 hours cook, 6 in the oven.
2012 Domaine Jean Chartron Saint-Aubin 1er Cru Les Murgers des Dents de Chien
w/takeout; Yellow curry pork fried rice, steamed dumplings, crab rangoon and egg drop soup
@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.
Obviously ymmv.
@kaolis@klezman
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.
@kaolis@ScottW58 That a Morgan Ranch rib? It looks like it’s right at the cutoff between the rib and NY strip!
I think I’m going to try the oven slow temp next time simply because I agree with the searing logic of starting with a dry surface. Let’s see what happens…
@klezman@ScottW58 Just seems sous vide steaks are hard to dial in. Too many variables but I’m guessing practice makes perfect.
That’s a nice lookin’ chunk
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!
@FritzCat That is some good wine. Our 2001 had a bit of the ‘sparkling’ sensation when popped and poured, but that blew off pretty quickly. I think we caught it just in time. Thanks again.
@FritzCat@rc70
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.
@FritzCat@kawichris650@rc70
That was the “Fizzy Cab” aka Mirage (still have a bottle of it), made by Sextant, whose eponymous Cabs sometimes had the same issue.
Ardente is some solid juice and this is the first time I have ever heard of any secondary fermentation happening.
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.
Finished remaining Two Jakes of Diamonds Cabernet Sauvignon, Lake County, great evening a few days later in a silicone wine container.
Started the 2011 Two Jakes of Diamonds Merlot, Lake County 2012, plenty left for tomorrow and loved it, my normal “classic love” varietal and love the Clark take on delivery even more!
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.
@Winedavid49
Beau Rivage winery picked up a few before BD so didn’t buy then, they pretty much sold out,very reasonable prices! And very good! Try and get some I would buy William Kelley’s and partner winery. Oh and under $30
I’ve got to reiterate once again…
2013 Petite Sirah from Long Point Winery
On the East side of Cayuga Lake (NY Finger Lakes)
If you’re anywhere near there, you’ve got to visit!
@bunnymasseuse They’ve still got the '13 PS…and they’re doing a Charcuterie and tasting thing this weekend (by reservation). We’re finishing up the PS tonight, and it’s fantastic. Gonna get some more.
@klezman
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.
@rjquillin
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.
@chipgreen@kawichris650@klezman the Tampa Cigar one is the best, but they won’t ship it up to MD. Hit their facility near Tampa for a pure treat if you can, close to the airport 20min?
@kaolis It was great. I thought it was in a pretty nice place - showing some secondary notes, not too much oak, and the fruit was vibrant but not overwhelming.
Making some Buffalo wings tonight, so thought a demi-sec bubbly would be a good idea.
2009 Domaine Gigou Vin de Pays du Loir-et-Cher La Bulle Sarthoise Demi-Sec
Coravin arrived today. Used on a 2013 Scherrer zin, then moved on to a 2018 Andrew Murray Tous Les Jours. I like this thing! But why did they make it so difficult to find the needle cleaning tool?
@hscottk
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
2012 Wellington Vineyards Zinfandel Meeks Hilltop Ranch
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 Those were remarkably good. Wish I still had more…
@karenhynes @klezman @jmdavidson
If I ever get invited back to Chicago, I’ll be sure to bring some along…
@chipgreen @jmdavidson @karenhynes
@klezman
Some of the best QPR ever from Woot. Sadly, mine are gone. You’re invited to Tampa (or Champa as I hear we’re calling it now); bring some with you!
@chipgreen @jmdavidson @karenhynes @klezman @pseudogourmet98
Not about to carry any of those into Berns!
But I could certainly bring some.
I’ll need a reminder…
@klezman The Roessler Bluejay were some of the first Woot wines I bought. Definitely helped direct me to my future career.
@chipgreen @jmdavidson @karenhynes @klezman @pseudogourmet98 I thought it was Tompa
@klezman @winejosh
Drank our last Roessler Bluejay (2009) during Thanksgiving dinner, was still drinking well.
@rc70 I was wondering what to pull with some pasta; you made me do it!
@rc70 @rjquillin
Well… it is Wellington Wednesday after all.
@rc70 - Very jealous. I only have a few Victory left after drinking through everything else. I’ve been hoping to stop by the TR to see if they still have anything in the library.
@rc70 @winejosh No, Peter did not sell the wine in barrel or library to VJB. It was mostly sold off on woot.
@klezman @rc70 @winejosh
iirc, Peter mentioned some went to restaurants ‘back east’.
@klezman @winejosh
And I purchased multiple cases worth and very happy I did!
@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.
@rc70
As did I, but “multiple” could be considered an understatement haha. It was as if WD had a direct draw from my bank account.
Wonderful bottle, at peak imho
@rc70 Those were some good deals.
My first reverse sear! Flannery KC bone in NY strip with 2012 Wellington cab, Sonoma.
@hscottk mmmmm Wellington… alone is great, even better with stuff!
@hscottk
Looks great!
Trying our Morgan Ranch strip steaks and pairing with 2004 Wellington Victory.
With a Morgan ranch strip and a Flannery filet tails. A mag of La Lagune.
A 17 Briords with halibut in sizzling olive butter again nice change after 3 days of brisket.
@ScottW58 Bring on the Briords
2016 Virage Vineyards Cabernet Franc Rosé
@klezman
We really liked this wine. Would love to see it offered again.
I have several Wellington whites on hand and realized I better start enjoying them before they get too long in the tooth.
@kawichris650 I loved their Roussanne & Marsanne. They got me into anything Rhone.
@kawichris650 @winejosh i had some older Wellington Chard the other day. they were amazing.
Wellington weekend! My last Meeks zin (2013). Went well with Flannery berserker blend burgers.
@hscottk Just opened a 2013 Estate Syrah. Looks, smells and tastes luscious.
@hscottk Oh, and the menu was cumin lamb meatballs and roasted cauliflower. I love a menu that’s all roasted on sheet pans.
@hscottk @InFrom
Oh yeah! Roasted!
@ScottW58
(If not smoked.)
@kawichris650
Roasted smoked life is good
@hscottk @InFrom @ScottW58
Tinnnn Roof! Roasted.
@chipgreen @hscottk @ScottW58 Love shack, baby!
@InFrom I still have a couple of those. Good to hear!
@hscottk @InFrom
The Meeks or the estate Syrah?
@rjquillin
I think hscottk’s comment was about having more of the 2013 Estate Syrah on hand.
@kawichris650 @rjquillin Correct.
@CorTot How’s that one doing?
@klezman solid with a tenderloin roast and cheesy risotto
@CorTot @klezman
wrong day, but hard to complain for a weekend bottle. Good to hear it’s doing well.
@klezman @rjquillin
We had extended family plans tomorrow night so our Vday dinner was tonight.
@CorTot @klezman
Any night is a good night for Peter.
We did sashimi tonight, so no grape wine, but some of the Soto saké from GO.
Klez, did any of those bottles make it your way yet?
@CorTot @rjquillin nope. Thought they were all with you in SD.
Tomorrow will be something older, maybe Corison, and red meat.
@CorTot @klezman
Guess I should slow down on them then…
@klezman @rjquillin we also had 2020 Kirkland Signature Syrah K Vine Buckshot Vineyard which was really good at the $10 price point. A bulk buy if I ever saw one.
@CorTot
Do you by chance have the Costco item number for that? I’m guessing the stores here might not have that bottle, but it’s worth a try.
@CorTot @kawichris650
Or a bottle shot?
@kawichris650 1462888
@kawichris650 @rjquillin bottleshot is on cellar tracker.
@CorTot
Thanks! Unfortunately none of the warehouses here have it. Oh well.
@CorTot @rjquillin 2020 Syrah ? Red or pink? Either way they didn’t waste any time getting that on the shelf!
@klezman @rjquillin pink.
Looks like it’s produced by K vineyards from the label.
@CorTot @klezman @rjquillin
https://costcowineblog.com/special-report-on-the-new-kirkland-k-vine-rose-and-chardonnay/
2017 Zeppelin Vinhalla Syrah Hill of Graceland with shrimp etouffee
@winedavid49 More Noceto please.
We just attended a delightful Portuguese wine tasting via Zoom, with bottles from the Douro, Dao, and Alentejo regions.
@InFrom
That sounds like fun! How were the wines? They are making some really nice dry reds now in Portugal.
@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.
@InFrom @ScottW58
Schist Creek?
@chipgreen @ScottW58 Ha ha! We just now finished watching 3 episodes in a row.
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.
@ScottW58 I think your dinner inspired tonight’s poll.
@InFrom
Lol well I voted heck yeah
Another “Emergencier” EHP. This bottle is drinking better than the previous one. Nonetheless, my goal is still to finish them off.
2012 Two Jakes of Diamonds Cabernet Sauvignon
2013 Onesta Cinsaut. Tasty. Got better from last time I tried it.
2006 WineSmith CS Mokelumne River
@karenhynes Love that stuff, wish I had more.
Used to live just up the road from Mokelumne Hill.
2013 Denier-Handal Syrah Rosé
Not a Wellington, but not Wednesday, yet, either.
It’s Wednesday!
2012 Wellington Vineyards Zinfandel Estate Vineyard
Yes it is!
2013 Wellington Vineyards Malbec Estate Vineyard
With Flannery tritip.
@rc70 how was provisions drinking?
I’m curious what @rc70 thinks too.
@bunnymasseuse
I’ve had two of them so far this month. Here’s a link to my post earlier in this thread in case you’re interested. (The link seems to work best if you open it in a new tab.)
https://casemates.com/forum/topics/what-are-you-drinking-todaytonight-february-2021#601de268ea939d0011bcf9b7
@rc70 What’d you think of the Flannery tri-tip? I made one a few days ago and though it was good, but nothing special enough to warrant the upcharge compared to, say, prime tri-tip from Costco.
@klezman @rc70
I agree, tri-tip is just a solid regular cut of beef.
@bunnymasseuse @kawichris650
Drinking well, don’t see any upside to holding but no rush to drink up. Put my last 2 in my drink anytime rack.
@klezman @ScottW58
, wish Costco would offer those also.
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
@klezman @rc70 @ScottW58 Totally agree. I love Flannery, but to me the hangers are the real find. A Costco prime ribeye is not far off from Flannery and a third the price.
@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.
I missed Wellington Wednesday, so I’m making up for it tonight.
@kawichris650 you and @klezman both whiffed on Wednesday.
Finishing up the DH Rosé from earlier in the week.
Gotta pull fresh corks tomorrow, everything opened is gone.
@rjquillin
Well @klezman is certainly living it up tonight!
Ron, did you by chance see my post earlier today (in this thread) about the Wellington zins and syrahs? I’m curious what your thoughts are.
@kawichris650 @klezman @kaolis
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…
I still have these in 750, 1500 and 5000 bottles.
Likely I should sample the 750’s.
@rjquillin
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
Found a link for the '09
@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.
@CorTot Those old Grenache bottles from the gathering at your old house is what made me keep my last remaining bottle of 2007 Wellington Grenache in the cellar for as long as I have.
@klezman
Of all the Wellington wines I have, I don’t think I have (nor ever had) any Grenache. But at least I have some of Clark’s Grenache.
@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!
@bunnymasseuse What I read is that you had/have more self-control than I have. I will grieve when I open my first bottle of Wellington vinegar.
@FritzCat is it like lemons, you will have a spectacular vinegar to never be had ever again?
@CorTot
That’s a beauty!
@ScottW58 bought a rotisserie fitting/motor and a smoker box for my bbq and suddenly my chicken game is killer.
@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!
@klezman @ScottW58 in grill slotted metal smoke box, it’s more of a flavor enhancer than actual smoking.
@CorTot
nice work!
Rotisserie is always good, smoking makes everything better
Congruence Cabernet Sauvignon Reserve coombsville…yumm.
@jmdavidson1
What year was that reserve?
@jmdavidson1 2010
Made some French onion soup and one of these.
@ScottW58
yum!!
2015 Beaulieu Vineyard Maestro Collection Napa Valley Port, Left half for a neighbor after we finished our social distanced catch up.
Also dropped her off a bubbly and dessert wine (prev offerings from here) so she had something to enjoy this weekend, gift aplenty to a single gal with a child.
It’s Wednesday…
@InFrom The cork, of course, was a mess; the wine in fine shape.
@InFrom on that topic, what do you do when a cork falls apart? Is there a filter that works?
@InFrom @ybmuG Any fine mesh steel filter will work. If you have a Vinturi aerator it comes with one that we use for this sort of thing and to catch sediment from older wines.
@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.
@InFrom @klezman well that makes total sense and i now feel like a complete idiot as i do have a Vinturi and never thought to use it. I kept thinking, if only i had something finer…
And yes, it was the first bottle of the night.
@rc70 ooohhh, how was the 09? Suzie is a tough cookie. timing has to be right. Noceto will happen again.
@rc70 @Winedavid49
Maybe you need to talk to Jim
Just made myself think of the 2014 RPM Tour stop at Bell where Anthony didn’t want to sell some of his cherished wines but his wife said (sic) “Eff that, step right up! How many do you want?”.
2013 Scott Harvey Zinfandel Mountain Selection
@rjquillin
How do you think it was holding up?
@kawichris650
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.
@kawichris650 @karenhynes @rc70 @bunnymasseuse
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.
2012 Vineyard 1869
Coravin’d a 2014 Corison cs with Costco A5 Waygu. I am all powerful!
I’m having Coravin envy so…
2013 Wellington Estate Syrah. No Coravin, so we were compelled to finish the bottle. It was the least we could do.
@InFrom Working on, still haven’t finished, the DH Rose and '12 Estate Zin, but the latter is short for the world.
Got any of the, I think, '09 Syrah Peter was so happy with? I think I foolishly gave/sold most of mine. At least they aren’t where CT thinks they are.
@rjquillin Nope, no '09s left, finished my last one in November. Apparently I only had two to begin with.
@InFrom
Of 30 Wellingtons,
2 are small format “Ports”,
only 2 Syrah (2008 and 2009).
Thanks for the prompt.
The 2009 Syrah (Englandcrest) is not long for this world.
@rjquillin @FritzCat @InFrom
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!
Long and great day of golf, was all set to shoot in the 70’s and double bogey the 17th XZXXXXX still shot 80 so not a total loss
I deserve this!
@ScottW58 Geezus man, you’re killing me…or as my buddies would say…you suck!
@kaolis
I’ve been called worse!
@ScottW58 Damn! I didn’t see that little stamp in the bottom left until I looked at it the second time!
Does it live up to the hype?
@klezman
1 left!
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
@ScottW58 Nice!
When do you guys get the vaccine? Your lovely wife must be getting close to the priority list by now. We’d love to see you properly for dinner!
@klezman
Andrea got her shot’s god only knows when I will be eligible? Looking forward to it! The dinner and vaccine
@ScottW58 good for you!
Wellington England Crest Syrah, 2009 Day 2 - Luxurious.
It’s February 30th and I’m enjoying a Zeppelin Marine Layer. Went surprisingly well with Buffalo wings.
Found at GO for $15
@CorTot Hanging on to a few 2013’s
@CorTot @kaolis I found that too. Did you also pick up the Sonoma Coast? I found the Sonoma Coast more expressive.
@kaolis @winejosh haven’t seen the Sonoma coast label yet, I’ll keep an eye out. Price point?
@CorTot @kaolis Interestingly, it was the same price point. While the perceived value of the Estate was greater, I definitely preferred the SC for the same price.
Morgan Ranch kabobs with…
2016 Scott Harvey Barbera J&S Reserve, this is some delicious wine, glad I have more to enjoy.
Dropped the kids off at Grammys
@CorTot
Yeah, time to break out the pink crack!
@CorTot
Good for you and you got out for dinner
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.
@CorTot
Looks like you’re headed into the home stretch with a half-length lead.
2017 Iron Horse Unoaked Chardonnay
2016 Dylan’s Ghost Red Blend (Wow! on the 100 point scale)
With Flannery Hanger Steak, red potatoes and asparagus.
Sorry, all gone…
@FritzCat
Worst food porn ever!
@FritzCat @karenhynes
Lol but the results cannot be denied!
@FritzCat @karenhynes @ScottW58 Guess it didn’t suck
@kawichris650
OK, so how’s that '12?
Still sipping on the '13 and surprised how light it is; visually it really reminds me of a PN more than a Zin.
@rjquillin
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.
Coravined this a couple of months ago found in the cellar tonight, yeah just as good as when I first tried it. Very happy with my coravin
@ScottW58
I remember trying to Coravin that mag of Mayacamas CS;
cork punched right in.
Gotta have a sound cork for it to work.
@rjquillin
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.
Well yeah that would seem rather obvious
Got the new Gabriel-Glasses, so…
had to break out a Shafer One Point Five, 2015
Yeah, it was good.
Still loving this wine!
@ScottW58 I’ve still got one left.
2016 Keller Estate Rôtie
2018 Bedrock Heritage.
@msten
I love that wine! Well the one bottle I opened
@msten we’re all wearing out the Coravin. Yes, very nice wine.
It’s March, so maybe I really didn’t drink this after all…
@kaolis
Yeah right, nice friggin bottle!
@kaolis How does it pair with the cookies?
@davirom My lovely bride made those this afternoon, and trust me, those cookies go with absolutely everything…ha!
2014 Halleck Pinot Noir Hillside Cuvée
No need to wait on these - drinking beautifully in a fruit-forward but very balanced way.
@klezman
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.
2017 Y Rousseau Tannat The Musketeer
Gobs of fruit and not at all the tannic monster I expected.
2015 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
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.
@InFrom Man got me needing Thai now… gdt!
2010 A Tribute to Grace Grenache Santa Barbara Highlands Vineyard
2011 Rombauer Atlas Peak Cabernet Sauvignon with the first of my Morgan Ranch ribeyes.
2017 Beringer Knights Valley Reserve Cab.
Very smooth.
What a nice find this one is! Just had to pop one early
with some Mediterranean Kabobs and stuff.
@ScottW58 WineBerserker pickup??
2014 K Vintners Syrah The Hustler
@msten In honor of Larry Flynt’s passing?
@FritzCat too funny, but a coincidence, I assure you. A spectacular bottle of wine nevertheless.
2001 Marqués de Riscal Rioja Gran Reserva
2015 Peterson Winery Zinfandel Bernier Zinyard
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.
Making some Flannery burgers with 50% dry age trim contents. Yum!
NV Boulard-Bauquaire Champagne “Carte Noire” Brut Blanc de Noirs
@klezman
Burgers and bubbles? Can’t say I’ve heard that as a pairing before haha.
@kawichris650 @klezman I know, he really switched it up on this one. Who could have seen that coming?
@InFrom @kawichris650 bubbles can go with anything!
@klezman
Or is it Flannery can go with anything…?
@InFrom @kawichris650 @klezman
These aren’t ~just burgers~ …
What was the other 50%?
@InFrom @kawichris650 @rjquillin prime Chuck and brisket, I think
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.
@bunnymasseuse followed up by my virtual trip to VA with a Commonwealth Brewing Co Bless Your Heart Sangria Gose
With some Morgan ranch and sheet pan roasted potatoes
@ScottW58 Nice. I’ve had the basic bottling. Morgan Ranch ribeyes tonight, my first go at 'em.
@kaolis
Yes love Terre Nere and this was exceptional.
For the sake of science, opened one of the 2011 Two Jakes of Diamonds Merlot that I received this past week. Glad I have 5 more.
Made a Bolognese with Flannery rich burger blend, I like!
1996 Fontanafredda Barolo Lazzarito Vigna la Delizia
1997 Joseph Phelps Eisrébe
Last couple Holy Grail wagyu rib steaks. I suspect any future wagyu will be coming from Morgan Ranch.
@klezman
Yes Morgan is killer!
@klezman @ScottW58 Morgan Ranch ribeye tonight, awesome. Salted for about 12 hours, cast iron, nothing fancy
HIKING! VIKINGS! STRIKE KING [BRAND FISHING LURES]! AWESOME!
@klezman @ScottW58
and Holy Grail was a disappointment.
@kaolis @klezman
That’s the way I do it cast iron, Fantastic! Sometimes a reverse sear then cast iron
@kaolis @ScottW58 yes, salt and pepper in cast iron. Truffle butter fancy pasta, and asparagus.
@klezman @rjquillin @ScottW58 Holy Grail, is that the Cameron Hughes beef? Was going to reverse sear but I was getting hungry so just plopped it in the pan, seemed easier
@kaolis @klezman @ScottW58
Yup, from CH.
I’m a bit confused by this reverse sear. Is this when you sear prior to a sous vide, and then finish in cast iron; so a double sear?
@kaolis @rjquillin @ScottW58
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.
@kaolis @klezman @rjquillin @ScottW58 All true. Sous Vide and oven pre-heating both accomplish the same thing.
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!
2008 Iron Horse Russian Cuvée
@msten
Possibly my favorite of the similarly priced base-level IH bubbles. It’s between that and the Brut Rose.
2014 Suzor “The Tower” Pinot Noir
@davirom
How is that drinking? Sadly one I missed.
@davirom @ScottW58 I personally am impressed with this winery. Great people, great wine.
@danandlisa @davirom @ScottW58
Regret not going for their BD offer(s). Maybe next year…
@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.
I think I’m making a Flannery tri tip tonight. And going to christen some new wine glasses with a Cab/Merlot/Bdx blend.
@klezman
Is it a secret?? Not the Flannery of course
@ScottW58 Not a secret - just not chosen yet! Sipping on a glass of that Moroccan white for now.
@ScottW58 Decided on a 2012 Vincent Arroyo Cabernet
@klezman what kind of glasses? i’m a lanky lefty, i go through glasses like diapers…
@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.
@klezman @Winedavid49 nice price.
Got this last BD and had to try one oh mama
@ScottW58 I have some 14s and 15s headed my way. Great to hear they’re drinking well.
@hscottk @ScottW58
Love me some Saunter, been collecting, drinking them since a BD purchase several years ago.
@ScottW58 please post that review in CT…
@hscottk
FYI Tannin is still strong! but seems to have everything for a long life.
@rc70 got any good sources for their wines at a discount?
@rc70
If I’m not mistaken, that’s the new interpretation of Wellington’s juice?
@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.
@CorTot @kawichris650 @rc70 I’d love to find that at a reasonable price. Winery price is north of $60, iirc.
@CorTot @kawichris650 @klezman @rc70
Calling @WineDavid49…
@CorTot @kawichris650 @klezman @rjquillin @Winedavid49
I picked this up from Touch of Modern last July
@ 34 btl - wish I had bought a case - if I recall WCC was the shipper. Have not been able to find anymore for that price range.
2012 Tercero GSM
Finishing the 2011 Two Jakes of Diamonds Merlot, Lake County 2012 tonight with dinner, starting and likely finishing the Swilled Dog Caramel Apple cider from WV.
2016 Zeppelin Negrete
@klezman How was it? Drink/hold? Still have that and the Marine Layer kicking around.
@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.
@klezman Thanks. This will be my first experience with negrette.
Tonight with Flannery New York’s
@rc70 How’s that Juslyn? Don’t buy a ton but have always enjoyed, I’ve a soft spot for the Perry’s Blend
@kaolis PnP floral & red fruit nose, good acidity. Went well with the steaks. Still young, probably better in a couple years but very enjoyable now.
I agree on the Perry’s Blend, always a nice bottle.
Finishing up the ‘12 Tercero GSM from late last week with a bbq chicken.
Did a smothered brick chicken thing in cast iron tonight, kind of ugly and made a mess but damn tasty
@ScottW58 Thanks for opening that '18.
I see one CT suggesting '24~35. Seem reasonable?
Unlike you, I’ve only got one shot at it.
@rjquillin
Seems reasonable, it’s young so I threw it in the decanter at noon today. I wanted to try one since I have 4. It’s a mix of young vines an older I think really quite tasty with a looong decant. I would wait if I only had one.
@ScottW58 You already drink another one?
@rjquillin
??
@ScottW58 Yeah, that’s one of the more spatter-y recipes, but it makes for a tasty bird.
The end of the Sandlands from last night, the Rhys is '08 Skyline
@kaolis
You’re not holding back
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!
@kawichris650
Drank one over Christmas and agree with your assessment.
Originally planned for leg of lamb, but Flannery hangers arrived so it was necessary to change course. My last Spaniard.
2017 Family Selection Red Blend, Dry Creek Valley, Sonoma County and Calpela, Mendocino County Denier-Handal
The maligned 2012 Chateau de Bel-Air, after an hour opens up. Tastes French.
Also 2017 Tranche Cellars Pape Blanc Blue Mountain Vineyard, very good.
Both went well with food and as a cocktail.
2016 Paetra Dry Riesling, Eola, Amity Hills
2007 Gérard Bertrand Côtes du Roussillon Villages Tautavel Grand Terroir
with some Kenji Cassoulet
Overnight bean soak and ~7 hours cook, 6 in the oven.
2012 Domaine Jean Chartron Saint-Aubin 1er Cru Les Murgers des Dents de Chien
w/takeout; Yellow curry pork fried rice, steamed dumplings, crab rangoon and egg drop soup
Pizza Roll from Spera’s with 2013 Le Cigare Volant.
Damn this is drinking nicely, well made Pinot.
@rc70 Good Call. i’ll give them a call, it’s been a while.
@rc70 @Winedavid49 Please do. I need more Oregon Pinot.
@danandlisa @rc70 @Winedavid49
Was this a w.w or cm offer?
Could be a bit confusing on a quick read.
Lange Wines, Amador
LangeTwins, Lodi
Lange Winery, Willamette
@danandlisa @rc70 @Winedavid49 I hope you stocked up during berserker day, then…
@danandlisa @rc70 @rjquillin all partners.
1998 Haubs-Barzen Bernkasteler Graben Riesling Kabinett
Going to pick a dessert wine, too.
@kaolis well played
Here you go, and why would you ruin a beautiful piece of meat in a sous vide water bath ?
https://www.seriouseats.com/2017/03/how-to-reverse-sear-best-way-to-cook-steak.html
@ScottW58 I have texture troubles with a good piece of beef and sous vide. Have given up on the process personally
@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.
Obviously ymmv.
@kaolis @klezman
I rarely cook them straight on the grill anymore usually just grill to get the flame crust.
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
@kaolis @klezman
is salted and will be cooking her tomorrow 
Speaking of steaks this beauty
@kaolis @ScottW58 That a Morgan Ranch rib? It looks like it’s right at the cutoff between the rib and NY strip!
I think I’m going to try the oven slow temp next time simply because I agree with the searing logic of starting with a dry surface. Let’s see what happens…
@kaolis @klezman
You know that’s a Morgan ribeye
@klezman @ScottW58 Just seems sous vide steaks are hard to dial in. Too many variables but I’m guessing practice makes perfect.
That’s a nice lookin’ chunk
Pedroncelli port .
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!
@FritzCat That is some good wine. Our 2001 had a bit of the ‘sparkling’ sensation when popped and poured, but that blew off pretty quickly. I think we caught it just in time. Thanks again.
@FritzCat @rc70
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.
@kawichris650 @rc70 Ha, I don’t recall that. Even though there were several opportunities, I never got the fizzy wine. Love the Rats!
@FritzCat @kawichris650 @rc70
That was the “Fizzy Cab” aka Mirage (still have a bottle of it), made by Sextant, whose eponymous Cabs sometimes had the same issue.
Ardente is some solid juice and this is the first time I have ever heard of any secondary fermentation happening.
Pulling out all of the stops here too on National Drink Wine Day
@kaolis lol
@kaolis I think I used some of that for my son’s rehearsal dinner (back in 2015).
@Mark_L That was rather prescient of you.
@InFrom Speaking of the wine, not the year.
2015 Clos Saint Jean Châteauneuf-du-Pape
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.
@KingKoopa
Now that you mention it I do find I love a lot of wines that Rosenthal imports and kermit lynch Nice!
@ScottW58 Yes! I mean it’s at least one more factor in choose a wine; besides which animal and color is on the label of course
Made some Crab cakes and my tartar sauce with an Asian salad.
@ScottW58 and a little Shiba Wichern peeking around.
@msten
Good eye!
(The last) 2013 Windrun Pinot Noir. A QPR Hall of Fame first ballot inductee at $8.75.
@msten
How was it? I still have quite a few of those I believe.
Commonwealth brewing “bless your heart” Sangria Gose Ale
2014 Felsina Chianti Classico
Finished remaining Two Jakes of Diamonds Cabernet Sauvignon, Lake County, great evening a few days later in a silicone wine container.
Started the 2011 Two Jakes of Diamonds Merlot, Lake County 2012, plenty left for tomorrow and loved it, my normal “classic love” varietal and love the Clark take on delivery even more!
2012 Scott Harvey Three Stags
@chipgreen
What are your thoughts on that? I’ve yet to try one.
@kawichris650
Smooth, easy drinker. Paired well with cheesesteak and also drank very well on its own. Thumbs Up!
Last night with some excellent local NY style pizza
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)
@chipgreen Old Forrester is my choice for an Irish whiskey, but instead of using it for Toddys I use Rittenhouse.
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.
Trader Joe’s Brut Rose, 2018 release
Glad I got a few bottles of this, really nice!
@ScottW58 I need to try that soon.
@ScottW58 SRP? winery?
@ScottW58 @Winedavid49 Mine was winery, by way of BD.
@Winedavid49
William Kelley’s and partner winery. Oh and under $30
Beau Rivage winery picked up a few before BD so didn’t buy then, they pretty much sold out,very reasonable prices! And very good! Try and get some I would buy
@ScottW58 @Winedavid49
…and here I thought it was the house wine for the Beau Rivage Resort & Casino in Biloxi, MS.
@ScottW58 Tried the '17 tonight, very enjoyable.
@InFrom
2014 Château Paradis Coteaux d’Aix-en-Provence Essenciel de Paradis Rosé blend
Peterson’s Mendo Blendo!
2001 York Creek Vineyards Merlot
Damn this is good, and surprisingly young. I’ll take a few more from you, Ron
@klezman Not sure I’ve yet had a bad bottle of YC.
2017 Y Rousseau Tannat (regular - not the Musketeer) - very also good!
2016 Fogline Vineyards Zinfandel Rocky Ridge Vineyard
A nice find from last year’s Berserker Day, although I didn’t see and offer from them this time.
2018 Cheer from over here. This should have been the QPR themed wine. You can’t do better for $8 a bottle.
2012 twisted oak toricido
Last night beer, with football food. Home field, home team win, and school/work closed today to celebrate/recover!
2010 Château Vieux Gadet
red BdX blend that WinEx was pushing.
Hope it improves with some air.
I’ve got to reiterate once again…
2013 Petite Sirah from Long Point Winery
On the East side of Cayuga Lake (NY Finger Lakes)
If you’re anywhere near there, you’ve got to visit!
@FritzCat Have some folks in Rochester, may need to see if they can get me some.
@bunnymasseuse They’ve still got the '13 PS…and they’re doing a Charcuterie and tasting thing this weekend (by reservation). We’re finishing up the PS tonight, and it’s fantastic. Gonna get some more.
@bunnymasseuse @FritzCat
If not, they can definitely get you some Genny Cream Ale.
@bunnymasseuse @chipgreen @FritzCat Ah, the ambrosia of my college years!
@rc70 how is that? I’ve been tempted to pick a few up one of these days.
@klezman
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.
@rc70
Seems I keep seeing H&H on other sites lately, both flash and otherwise. Know nothing about them. Worth a flyer?
@rjquillin
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.
@chipgreen
Sometimes I won’t buy because of the label.
Any good?
@chipgreen @rjquillin The wine or the Valentine’s “celebration”?
@kaolis @rjquillin
Haha, both the wine and the celebration exceeded expectations.
@rjquillin
Perhaps the labels are simply to help people understand which order to drink them in.
@chipgreen I remember those, over 7 years ago now, but seems sooo much longer. LB blowing them out for $19. I trust it was drinking just fine.
@rjquillin
Indeed, delicious!
Making a yakisoba thing tonight. Not chosen as a pairing, but we’re drinking 2012 Qupé Syrah Sonnie’s Sawyer Lindquist Vineyard. And damn it’s good.
@klezman
What kind of sauce did you make for the yakisoba?
Pulled out a Once & Future Zinfandel
from Wineberserker Day 11.
It was a 2018, put it back.
Fetzer 50th Anniversary (2016) Cabernet.
…Tuesday night…
@FritzCat those becoming drinkable?
gave most of mine away, with a disclaimer attached.
@rjquillin Light and fruity, short finish and not too complex. Yeah, it’s drinkable, and SWMBO likes it, so…
2013 Bailiwick Wines Cabernet Franc Alegria Vineyard
Made some Texas chili and had a zin well 49% zin.
@ScottW58 you ordering from the current release? Want to combine forces to save shipping?
@klezman @ScottW58
Had to pass on the Turley, but likely could make room for a few of these, to pile on.
@rjquillin @ScottW58 I have access to most bottles it seems. What do you want me to get for you?
@klezman @rjquillin
I bought a couple days ago, 2 limerick 2 Monte Rosso and 2 Sonoma cabs. Way more than I should have.
@chipgreen
On national drink wine day, you’re drinking beer?!?!
@chipgreen @kawichris650 But it IS Florida Man beer…
@chipgreen @kawichris650 @klezman the Tampa Cigar one is the best, but they won’t ship it up to MD. Hit their facility near Tampa for a pure treat if you can, close to the airport 20min?
@rc70 Hey, we had that last night!
With leftover chili, good god I made about 6 quarts of it! I will be eating this for a week.
@ScottW58
Time to invite the kids over.
They should be done with that brisket by now.
@chipgreen @ScottW58 You’re on fire tonight!
@klezman @ScottW58
I’m back on the Florida Man beer, that’s got to be it…
Starting off with a bit of this wine from Zaer, Morocco: 2018 La Ferme Rouge Terres Blanches
Then moving on to 2013 Ridge York Creek Zin, Mill Block
How was the Ridge?
@kaolis It was great. I thought it was in a pretty nice place - showing some secondary notes, not too much oak, and the fruit was vibrant but not overwhelming.
Making some Buffalo wings tonight, so thought a demi-sec bubbly would be a good idea.
2009 Domaine Gigou Vin de Pays du Loir-et-Cher La Bulle Sarthoise Demi-Sec
NV Maison Schmit-Fohl Brut, Cremant de Luxembourg and going to pick up some sushi.
Coravin arrived today. Used on a 2013 Scherrer zin, then moved on to a 2018 Andrew Murray Tous Les Jours. I like this thing! But why did they make it so difficult to find the needle cleaning tool?
@hscottk I think you’re supposed to push more wine through the needle to clean it.
@hscottk
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
@ScottW58 @Mark_L All fair points! But finding that cleaning tool became a personal crusade.
@hscottk @Mark_L
love it when I just want a glass or two.
Bottom line I’m happy you found it useful
@hscottk @Mark_L @ScottW58 Guess I’m old, or maybe just old fashioned, or probably both!..but no interest in a Coravin for some reason.
2018 Liminal GSM, a single glass from inaugural Coravin use.
2019 Château Landereau Bordeaux Blanc. No need for a coravin tonight. She’s gone.
With mystery chicken pieces from the freezer…well, they weren’t a mystery once we thawed them out and cooked them…
@kaolis
at least the mystery chicken from my freezer is
Lol dangerous
Waterhouse Gravenstein Apple Cider. I need to start working through my stash. @winedavid49 more craft cider would be fun around here.
2001 J. Kirkwood Merlot
Wet City Making Out with Berries Sour
2016 Signal Ridge Pinot Noir, Mendocino Ridge