Started with a 2008 WineSmith Cab Franc. Then had dinner at Fleming’s, where we enjoyed the Duckhorn Uncorked Wine Experience. Sauv Blanc with Harvest salad, Chardonnay with Chipotle mac-n-cheese and French Onion soup, Merlot and Cab Sauv with Blue Cheese crusted Filet and Sticky Date pudding cake for dessert.
The following day we enjoyed a bottle of 2009 PennyFarthing Chardonnay followed by the always delightful Dosnon Brut Rose Champagne.
In honor of Lulu who passed recently at the age of 103 her secret she said was to take a swim in the Mediterranean, drink red wine every day! Good God who knew that mouvedre could taste this good?
Well, last evening, @merrybill and I enjoyed a Socially Distant Wineaux gathering at @TimothyB 's backyard with four Bell Clone 6 wines. 1992, 1997, 2002, & 2007.
All were excellent! IIRC, Bill liked the 2002 best, while the 1997 was my choice.
Buena Vista Ramal PN (Bill’s) was Appetizer, and the Woodbridge Malvasia Bianca (from the 2018 tour, mine) was dessert. Along with some Madera’s of Tim’s.
The 4 Bell Clone 6 wines (1992, 1997, 2002, & 2007)
@MarkDaSpark@TimothyB The 2002 was my favorite at the beginning, but after a couple of hours the 1992 got its act together and was the best of the night for me. I also think the 2008 Ramal Pinot was terrific once it opened up.
To answer Tim’s question, the old Madeira I tasted on the 2010 @rpm tour was an 1886 Reserva Velha Barbeito Malvasia. The Woodbridge Sparky brought was also a Malvasia, coincidentally.
@TimothyB All that delicious wine and food, and civil political discourse? I think the last one is the most rare of all! (And something I’ve craved given how hard it is to come by.)
Thanks for the data point on the 2007 since I’ve got a pair of those.
Yesterday, a 2010 Iron Horse Russian Cuvée to finally toast the closing the deal on my new job. Couldn’t think of a better way to celebrate. Lots of packing, purging, and painting going on, and a hiatus on purchasing for the next two months.
@rc70 I need to work my way through my twisted oak… I got a mixed case I think… A while back. Wife’s not a fan. Only 09 I have is chum bucket. But total of 9 bottles of 7 different wines.
@klezman@rjquillin we just made those as sliders on brioche with cheddar/pepperjack last weekend. Boys were upset I ate the leftovers in the morning until I reminded them how lucky they are to be eating such good meats/dinners as often as I ever did as a kid and how when they grow up they better not disappoint me. JK bout’ the second part.
@rjquillin@TechnoViking Blend was delicious. More fat and more dry aged goodness than I ever get in my custom blends from Flannery. A winner, to be sure. Hard to keep all the fatty juices in the meat, though.
I hear ya on the kid angle. Ours haven’t gotten Flannery yet, but have had some home dry aged beef.
@rpm I have to add a bit more description. The fill was really low - about 3/4 of an inch below the shoulder, so hopes were not high. The slightest touch with the Ah-So blade pushed the cork into the bottle. Notwithstanding all of that, the wine still had fresh berry fruit - faded, but clearly present (though more a mix of raspberries and blackberries than pure raspberry), along with the complexities of bottle age and hints of the terroir in the earthiness… maybe just the slightest hint of the redwood it was (almost certainly) fermented in, but not in any unpleasant way, just reminiscent of something familiar I never get any more. Color was not so clear anymore, there was sediment, but that was age, and when no sediment, it was remarkably clear. Brownish around the edges, but still more light red than the brown of oxidation. Excellent entry: berry / Zin flavors predominated over the age, though again not quite as vibrant as it would have been 20 years ago. Medium body, absolutely no flabbiness in the middle, remarkable balance, and not the slightest hint of acetic acid waiting in the wings to kill the wine off. Tannins were fully resolved, but the finish remained medium long (which I recall as characteristic of older Alexander Valley/Healdsburg area Zin generally and of Simi in particular). All in all, probably the best bottle of very old Zin I have ever drunk, and one of the 1/2 dozen best wines of the past 5 years or so (which includes a fair amount of old Bordeaux, old California Cabernet, and some old red and white Burgundy and a bit of old -late harvest or higher Brix- Riesling).
@rpm That sounds on par with the ~50-ish year old “Barbera” (i.e. probably 49% Zin and/or PS) that Scott Harvey poured for us in his basement one of those trips. Amazing.
@klezman I’m not certain whose that was, or the vintage, it I remember that as very fine. 1970 was really a remarkable year… I made a convinced Francophile take California wine seriously with an 18 year old Sebastiani Barbera, and I remember the 1970 Martini Barbera as at least as good. And, that’s not even getting us to the Cabs, of which I don’t remember a single serious one that wasn’t age worthy and superb.
2013 Scott Harvey Mountain Selection, Amador County Zinfandel. Light, translucent color, Not overly alcoholic @ 14.5%. Great flavor. Might have mistaken it for a Sangiovese or Barbera from appearance, but the flavor is all Zin. Not jammy, but more old-world (but not too dry) as it says on the back label. Another winner from Scott Harvey.
@hscottk thoughts? I have one more bottle. Cracked one end of March and said my last one would hold on till sometime in 21.
My tasting notes
best wine of the night. after an hour it had chocolate like notes but over next hour developed into brighter cherry almost cab like. Drink other bottle by end of 2021
@MSUMike Didn’t take notes but really enjoyed it. I think this has plenty of life left so no rush to pop that last one. I have 2 left myself and will savor them…
@ctmariner@InFrom@ScottW58 Shakshuka is easy. Sautee up some onion and red pepper, add tomatoes and spices, and simmer. Cumin is a common one. You can add whatever other veggies you want, of course.
Most people don’t make it with meat, but I’ve added in sausage, even spicy sausage.
The key is then at the end to make some small wells in the sauce, crack some eggs into them, and then manage to only just barely cook them so the yolks are still runny. That’s the hard part.
@ctmariner@klezman@ScottW58 That does require some finesse. In my house, I have to rescue my eggs at the perfect degree of runnyness, then bury the other two under the sauce for a couple of minutes to harden them up. Chacun a son gout.
@InFrom@klezman@ScottW58 My wife does a green shakshuka recipe - last night we used collard and beets greens. The cooking of the eggs is key - runny yolks and barely cooked whites
@kawichris650
Drinking nicely, blackberry blueberry nose little spice medium finish, no rush but I’ll probably drink my 2 remaining sooner rather than later as in they will be a pleasant memory by this time next year.
Celebrating a year of surviving two kids with NV Champagne Trudon Champagne Emblématis and following it up with 2003 Porto Rocha Porto Vintage to go with the cake.
All the better with both kids in bed!
Just going through old sh*t in the cellar and decided to have a glass of wine on a Saturday afternoon…
I was quite surprised that the wine was, though clearly more than fully-aged, alive and well, tasting like Chardonnay!
We’ve tried this before, with very mixed results, but this bottle was in remarkable condition. Intense caramel apple nose, with classic Chardonnay flavor, fully resolved tannins (but slightly noticeable!), but with a hint of oak and still solid acid. Long finish!
Wouldn’t trust the other two bottles I found in the cellar, but this one was fine!
Remember from the 2012 rpm MH Tour when I told everyone to buy the 2009 Dry Creek Zin? And said to by the 2012 Dry Creek Zin on the 2014 Tour? The Dry Creeks (as good as they were and still are) are pale imitation of the 1970 Simi! No knock on the Dry Creek Zins, but this is probably the best very old Zin I’ve ever had. Of course, it was the 2nd greatest vintage of the 20th century… still, I wish I could have shared it with you two + a few more woot friends! And Ed and his wife at Pedroncelli, who also knew Isabelle Simi Haigh.
@CorTot@radiolysis Just FYI, these age quite nicely for a few years. Had a 2016 release one a while back and it was excellent. It’s worth buying a couple extras and losing them in the back of the cellar for a couple years.
@klezman I say this phrase a lot " I wish I had more…" but Scott Harvey zin is yummy. 1869 is what woke me up to old vine zin… And it’s a favorite. 11 of the 16 bottles of zin I have are old vine… And that’s after I cracked 2 Hawleys to go in and with beef stew.
@MSUMike You probably know this, but “old vine” is not a legally regulated term. But if you love old vine Zin then get on the Bedrock, Once & Future, Carlisle, and Turley mailing lists. You can also seek out Ridge, which is findable at retail, at least some places. They have truly old vine Zins, and they tell you the ages of their vineyards. Of course each winery has its own style.
Last night: 2007 Winesmith Cab Franc. We started out with a plan to dine at one of our favorite places, which is only open for outside dining. They have heat lamps interspersed among the tables. Long wait to be seated, by the time we ordered it was way past dark and the temperature had dropped to 45F. We finished our appetizer and drinks, and got the mains wrapped to go. It was a shame, but the wine did go nicely with the food, and at least we weren’t freezing while we ate.
On the bright side, we got a fabulous takeout meal from a place that doesn’t do takeout for their regular menu.
We had thought we might be able to stretch the outdoor dining season just for one more meal, but we forgot to bring the lap rugs and other sleighride accoutrements.
I don’t know how these places are going to hang on through the winter, even if they open with reduced capacity.
@InFrom Sadly, better takeout. Unfortunately it’s going to be hardest to resume in-restaurant dining given how SARS-CoV-2 spreads.
Some restaurants here in LA - with Michelin stars - have figured out some nice ways to stay afloat with takeout that’s portable and shows their cooking skills off nonetheless.
@klezman They’re pretty resourceful. Maybe when the kitchen isn’t maxed out producing meals for the outdoor tables they’ll be able to turn their focus to delivery/takeout. So I hope.
@klezman Yeah, I probably could have been more clear that the the meal we ordered from the picnic table was the same fabulous takeout we came home with.
Picked up some fresh burgundy truffles today. Going to put them into some pasta with butter/parmesan/egg. Decided this was a fitting end for our last bottle of Faux Chablis - 2004 vintage. This bottle is doing nicely.
Throwing it back to the old ww days. I remember ordering this whole 6 year vertical back before I had proper cooling (late 11 early 12??). And have always been worried if they were still any good.
Well a while back we cracked the 05. Cooked. 06 cooked… 07 the cork disengagrated and cooked. Then on to the 08… And it was a shock and changer. It was still good at 12 years old, I vacuum sealed it ( only a swirl was taken out) and put it on the fridge for a few days ( I know… Doing ALL the wrong things) but we didn’t want a zin at that moment. Circle back to last night, and I cracked it again. It was so tasty… Then after 30 minutes the true zin flavor danced across my lips and the slight raisin faided. Even some bright red fruit left. Man… I wish I had stocked up on more of the last years of wellington…
Still have the 09,10 to crack as well as a 12,13 victory reserve and 13 syrah… This is likely the year I finish them all though
@MSUMike I’m not planning on finishing my 2012/13 Wellingtons until ~2030. Just had a bottle of the 2009 Zin (Estate, I think) a little while back and it’s just starting to get into my preferred drinking window.
I usually post what I’m drinking here before I’ve had much (or any). If you want to see my notes then find me on Cellar Tracker. I always leave a note, but lately they’re mostly short and not particularly informative.
@klezman@MSUMike
Was it the '08 or '09 Syrahs that were absolutely delicious? I remember getting cases of them and splitting with @cortot and I think you.
I’m thinking the '09 Estate; thinking I gave away too many of those, just promoting Peter at the time to co-workers.
@MSUMike NO, NO, NO! Do not even Think about drinking your 2013 Wellington wines before 2023 at the earliest! Funny that the 2008 was so good, because it was the weakest of those years. I would drink the 2010 before the 2009 (which I would give another year or two). We just had a 2009 Scott Harvey made Calistoga Zin (D’Anneo) that was still showing bright red fruit and had another decade or more to develop!
@MSUMike OK, if you have Wellington whites left, drink them this year or next year, but leave the reds alone! We had a 2012 Wellington Chardonnay a couple of weeks ago that was in beautiful condition, not at all oxidized, but nicely mature. Lots of fruit and bottle age. Only three bottles of Peter’s whites left: a 2012 Chardonnay, a 2013 Rousanne and a 2013 Marsanne… we’ll finish them over the next few months!
@MSUMike@rpm Yup, I’ve got a bottle or two of 2013 Duke, 2012 and 13 Chardonnay, 2012 and 13 Marsanne and Roussanne. Drinking them up slowly…
2013 Duke was a wedding wine and I think we’re down to our last 3 of those. Under screwcap, though, so no oxidation worries.
Decided to do up some 63 and 77 day aged Flannery striploins. Thought an old Pinot would be a good pairing: 2001 Scherrer Winery Pinot Noir Fort Ross Vineyard - Reserve
2006 Jana Cathedral for Sweetest Day dinner at Lucia’s Steakhouse in Canton, OH.
Manager came around and asked about the wine we were drinking, which eventually led to her telling us the story of Jeff Bezos and co. eating there last year while in town for some NFL HoF events. Apparently they ordered a bottle of Orin Swift Mercury Head Cab and one of the patrons in his group scavenged the dime off the bottle.
I told her I would have just kept the entire bottle with dime intact!
@ScottW58 Yum. Did you say you can get those from the Costco business centre near you? I might need to take my next Costco trip to that instead.
Do they have chanterelles? Mine doesn’t have them yet.
@kawichris650 I think that is my favourite single vineyard of his. I looked it up recently and it’s pretty far west on the Sonoma Coast. Red Car gets the grapes now, and charges like $70 or so for it.
@CorTot@rjquillin I’ve never seen that label, the Acumen Mountainside I have - 2 other vintages are labelled as Cab Sauv and a rounded label like the 2010.
10/20/2020 10:13:00 AM - I have it on VERY good authority - that I can’t disclose - that this blend was made specially for Eric Yuan - the winery’s owner - for sale and distribution in the China/Asia market. That’s why the cork references the Yuan Family and the Year of the Dog. Apparently, it was going to be sold for $200/btl. That explains the rectangular label, which Acumen uses for its $150+ “Peak” brands of wine. I don’t know how it wound up at GO, or why it’s labeled Mountainside, as opposed to Peak. I wish I knew more about the vineyards they picked for this or more of the back story, but it was a great GO deal while it lasted.
@klezman
Yeah that’s a great bottle IMHO! Well not drinking tonight or for a while but a while ago I picked up a made in carbon steel pan and after seasoning this thing is a monster in the kitchen, did a piece of halibut tonight, well Andrea did with me barking out orders all I can say is get yourself a carbon steel pan.
@InFrom@ScottW58 Yeah, a carbon steel pan is the next thing we might add to our kitchen. Love my carbon steel wok, especially when I take the flame spreader off the 19,000 BTU burner…
Last night was the Peterson Tollini Barbera. Little did I know that it was going up this morning. Enjoyed it with roasted brussel sprouts. It was light and followed a heavy cab from the previous night. Easy drinking.
Here’s my two cent off-book rattage, fwiw. For lack of knowing the correct terms, I felt it was a little shallow and lacked depth of flavor (I say this when explaining food and how flavors need to be layered and given time to achieve that moment of ‘yum’ but the concept holds true here), so maybe it needs to cellar for a few more years so the flavors meld? (again I’m guessing based on cooking). It was accompanying the food whereas some wines are truly the highlight and any food just makes the wine even better. This was the former. From what I remember, I had the same impression after first receiving it after the last sale. I also remember I really enjoyed the Mendo Blendo.
@chefjess
That being said, as I mentioned, easy drinking and I enjoyed it. More of an everyday, dependable, I know I’m going to like this and I don’t need to think about it drinker. I ended up drinking more without food than with food and was pleased.
@FritzCat Love Pillitteri. I actually interviewed Gary for a project back in high school. I’m sitting on some mid-2000s bottles of red icewine from them.
Where did you get duty free?
Bogle Phantom, 2013
Drank half last night, and it was pretty good, and we
were worried that it might be dead tonight.
It’s still good, maybe even better!
Always a good QPR.
I’ve had some of their Petite Sirah that has been lost
in the cellar for several years, and it has been a nice find.
@chipgreen Here’s hoping they kept back the good stuff? This is fine. It was a GO find, and better than InZin, but in that same vein. A touch too sweet and oaky for me.
@ScottW58
Oh no, I had know idea about her house. Love her wines and she is such a nice person.
Will reach out and get some coming, it has been on my to do list but with fall shipping I’ve put it off.
Thanks for the update.
@rc70
Yeah way overloaded with shipments now but she’s such a good person, not only did she lose her house but her little rental next door and her personal cellar ugh.
@ScottW58
Nothing previous to compare it to, but I’m liking it so far solo,
need to get some grub.
Worried pulling the cork, the bottom half soaked and soft.
@klezman
not for any of these, curious to see where they go.
That Negromaro is one dirty bottle, but works great with some beef stew.
This is the kind of nonsense that happens when I stop by WineEx to pickup orders and end up browsing the isles. Need to sample to see if a second dip is required.
@rjquillin
Funny you mention that, in all the years I have been buying those almost every cork from them looks like that. But only 1 bad bottle that I remember. Now you made me buy some of these
@rjquillin
Yup they test me every week and the the shooting crew every 2 days, it’s pretty strict for television and a good thing. I don’t feel like I have flu symptoms. Thanks for the well wishes!
@rjquillin@ScottW58 Yeah, there are things that aren’t covid going around, too. Kiddo brought home a regular old cold from school a couple weekends ago.
@kawichris650
Just curious, have you ever tried any Chankaska Creek Winery wines? Mike Drash is “VP of winemaking” there (former Napa Valley owner/winemaker of Tallulah).
@CorTot@InFrom Too bad, my son-in-law is Armenian and if it were really good I’d have sent them a case! Armenian and Georgian wines can be good, but are far too often mediocre… remnants, I suppose, of what the Soviet period did to fine wine-making in the Caucuses.
Winesmith 2015 St. Laurent.
Lots of flavor but very old-world (SWMBO)
says “Bandaids”, and too much acid for me.
If I have more, I’ll wait a few years.
During last night’s presidential debate, alcohol was definitely required. The hubs and I polished off a bottle of Pedroncelli chardonnay, then hit an open bottle of Pedroncelli cab.
Wellington Wednesday is in full effect.
Celebrated our 4th Anniversary over the weekend.
Started with a 2008 WineSmith Cab Franc. Then had dinner at Fleming’s, where we enjoyed the Duckhorn Uncorked Wine Experience. Sauv Blanc with Harvest salad, Chardonnay with Chipotle mac-n-cheese and French Onion soup, Merlot and Cab Sauv with Blue Cheese crusted Filet and Sticky Date pudding cake for dessert.
The following day we enjoyed a bottle of 2009 PennyFarthing Chardonnay followed by the always delightful Dosnon Brut Rose Champagne.
@chipgreen Nice! Happy anniversary!
@chipgreen
Well done,
and four already for you two and since the last tour.
Flemings does the Duckhorn thing here as well; decent?
@chipgreen Happy anniversary! Sounds like a great evening!
@rjquillin
It was well worth $28, especially since our waitress let us split it.
@InFrom @klezman @rjquillin
Thanks for the well wishes!
@chipgreen Congrat’s. That 4 years went by too fast.
In honor of Lulu who passed recently at the age of 103
her secret she said was to take a swim in the Mediterranean, drink red wine every day! Good God who knew that mouvedre could taste this good?
Well, last evening, @merrybill and I enjoyed a Socially Distant Wineaux gathering at @TimothyB 's backyard with four Bell Clone 6 wines. 1992, 1997, 2002, & 2007.
Sadly, the Merry part of merrybill, @JavaDrinker, and @ScottW58 missed out!
All were excellent! IIRC, Bill liked the 2002 best, while the 1997 was my choice.
Buena Vista Ramal PN (Bill’s) was Appetizer, and the Woodbridge Malvasia Bianca (from the 2018 tour, mine) was dessert. Along with some Madera’s of Tim’s.
The 4 Bell Clone 6 wines (1992, 1997, 2002, & 2007)
Buena Vista Ramal PN (@Merrybill)
Woodbridge Malvasia Bianca (2018 Lodi Tour)
Bell 2007
Bell 2002
Bell 1997
Bell 1992
Had to use the Durand on the 1992 Bell.
@MarkDaSpark @TimothyB The 2002 was my favorite at the beginning, but after a couple of hours the 1992 got its act together and was the best of the night for me. I also think the 2008 Ramal Pinot was terrific once it opened up.
To answer Tim’s question, the old Madeira I tasted on the 2010 @rpm tour was an 1886 Reserva Velha Barbeito Malvasia. The Woodbridge Sparky brought was also a Malvasia, coincidentally.
@MarkDaSpark @merrybill @rpm @TimothyB Definitely envious over here! I really miss gathering with y’all.
@MarkDaSpark @merrybill @rpm @TimothyB
Looks to have been a grand time.
Can’t wait for ‘normal’ times again to come visit.
@MarkDaSpark By the way, we did have food with this…
(Though what’re 6 bottles of wine among three men…)
I was happy when the 1992 came around.
Bill was calling the 2007 young. (And I call @rpm on that!)
Close to eight hours of wine (and food) and civil political discourse.
@TimothyB All that delicious wine and food, and civil political discourse? I think the last one is the most rare of all! (And something I’ve craved given how hard it is to come by.)
Thanks for the data point on the 2007 since I’ve got a pair of those.
@MarkDaSpark Did you decant? If so, for how long? I’m sitting on some 4’s, 6’s and 337’s.
@jmdavidson1 No real decanting other than bottle/glass. We opened the bottles, and then finished savoring the Buena Vista PN.
They did change over the course of 6 - 7 hours of civil political discourse. Favorites changed back and forth.
Yesterday, a 2010 Iron Horse Russian Cuvée to finally toast the closing the deal on my new job. Couldn’t think of a better way to celebrate. Lots of packing, purging, and painting going on, and a hiatus on purchasing for the next two months.
Today, 2015 Inzinerator with grilled burgers.
@pseudogourmet98 New job includes relocation? Mazal tov!
@pseudogourmet98
Congratulations!!!
@klezman
Yup. Back to Tampa and close to our boat!
@rc70 I need to work my way through my twisted oak… I got a mixed case I think… A while back. Wife’s not a fan. Only 09 I have is chum bucket. But total of 9 bottles of 7 different wines.
2009 Wellington Estate Zinfandel
@klezman up next… Notes?
Finally got some Flannery Kali burger blend, and having those along with 2017 Turley Zinfandel Judge Bell
@klezman So, what do you think of the blend?
@klezman @rjquillin we just made those as sliders on brioche with cheddar/pepperjack last weekend. Boys were upset I ate the leftovers in the morning until I reminded them how lucky they are to be eating such good meats/dinners as often as I ever did as a kid and how when they grow up they better not disappoint me. JK bout’ the second part.
@rjquillin @TechnoViking Blend was delicious. More fat and more dry aged goodness than I ever get in my custom blends from Flannery. A winner, to be sure. Hard to keep all the fatty juices in the meat, though.
I hear ya on the kid angle. Ours haven’t gotten Flannery yet, but have had some home dry aged beef.
2007 WineSmith Pinot Noir
@karenhynes Yum.
2009 Wellington Vineyards Syrah Estate Vineyard,
delish on Wellington Wednesday.
Opened because we’re moving and it’s too old to move… had a low fill… and we worried it would be dead…
NO!!! The wine is alive and magnificent! Tastes like Healdsburg area Zin the way it used to be!!!
Past prime, but quite alive and well!!!
@rpm
Fifty year old Sonoma zin at 12% AbV, gotta be classic, and amazing.
Moving to a lower tax state?
@rpm Wow, quite the find!
Moving? Congrats?
@rjquillin Florida
@rjquillin @rpm My family moved from So. Cal. to Florida in 1959 (when I was 8 ).
@rpm Is that permanent this time, or the semi-annual migration?
@rpm I have to add a bit more description. The fill was really low - about 3/4 of an inch below the shoulder, so hopes were not high. The slightest touch with the Ah-So blade pushed the cork into the bottle. Notwithstanding all of that, the wine still had fresh berry fruit - faded, but clearly present (though more a mix of raspberries and blackberries than pure raspberry), along with the complexities of bottle age and hints of the terroir in the earthiness… maybe just the slightest hint of the redwood it was (almost certainly) fermented in, but not in any unpleasant way, just reminiscent of something familiar I never get any more. Color was not so clear anymore, there was sediment, but that was age, and when no sediment, it was remarkably clear. Brownish around the edges, but still more light red than the brown of oxidation. Excellent entry: berry / Zin flavors predominated over the age, though again not quite as vibrant as it would have been 20 years ago. Medium body, absolutely no flabbiness in the middle, remarkable balance, and not the slightest hint of acetic acid waiting in the wings to kill the wine off. Tannins were fully resolved, but the finish remained medium long (which I recall as characteristic of older Alexander Valley/Healdsburg area Zin generally and of Simi in particular). All in all, probably the best bottle of very old Zin I have ever drunk, and one of the 1/2 dozen best wines of the past 5 years or so (which includes a fair amount of old Bordeaux, old California Cabernet, and some old red and white Burgundy and a bit of old -late harvest or higher Brix- Riesling).
@rpm That sounds on par with the ~50-ish year old “Barbera” (i.e. probably 49% Zin and/or PS) that Scott Harvey poured for us in his basement one of those trips. Amazing.
@klezman I’m not certain whose that was, or the vintage, it I remember that as very fine. 1970 was really a remarkable year… I made a convinced Francophile take California wine seriously with an 18 year old Sebastiani Barbera, and I remember the 1970 Martini Barbera as at least as good. And, that’s not even getting us to the Cabs, of which I don’t remember a single serious one that wasn’t age worthy and superb.
2013 Scott Harvey Mountain Selection, Amador County Zinfandel. Light, translucent color, Not overly alcoholic @ 14.5%. Great flavor. Might have mistaken it for a Sangiovese or Barbera from appearance, but the flavor is all Zin. Not jammy, but more old-world (but not too dry) as it says on the back label. Another winner from Scott Harvey.
@FritzCat
Opened the 2011 this evening, it is drinking well also.
2013 Wellington Syrah, estate. Drinking really well.
@hscottk
Wellington Wednesday!
@hscottk thoughts? I have one more bottle. Cracked one end of March and said my last one would hold on till sometime in 21.
My tasting notes
best wine of the night. after an hour it had chocolate like notes but over next hour developed into brighter cherry almost cab like. Drink other bottle by end of 2021
@MSUMike Didn’t take notes but really enjoyed it. I think this has plenty of life left so no rush to pop that last one. I have 2 left myself and will savor them…
@hscottk My favorite Wellington! I like it better than Victory (blasphemous, I know).
2011 Masi Amarone.
One of my faves!
@CorTot
The color alone on that is making me thirsty! How is it?
@ScottW58 nice bottle, better than average acid for a rose, good fruit and not a pink bomb at all!
2012 Wellington Vineyards Zinfandel Estate Vineyard
@catcoland
Yes, it’s Wednesday!
@catcoland @rjquillin Infanticide!
First drink in a couple of weeks so glad I can taste again!
@ScottW58
Congrats! Glad you’re feeling better.
@ScottW58
Cheers!
2013 Halcon Vineyards Syrah Alturas with smoked beef ribs
2017 Muscardini Tesoro with skakshouka
@ctmariner I’ve only made shakshouka at breakfast time. I know it pairs with strong coffee, but I have no doubt it’s delightful with wine.
@ctmariner @InFrom
Hmmm gotta try and make this Skakshouka!
@ctmariner @ScottW58 However you spell it!
@ctmariner @ScottW58 This is the one I make: epicurious.com/recipes/food/views/shakshuka-with-red-peppers-and-cumin-56389454 I love this cookbook.
@ctmariner @InFrom @ScottW58
That’s a lotta yolk.
I once remember cracking three eggs in a row, all were doubles. What’s the odds…
@ctmariner @InFrom @ScottW58 Shakshuka is easy. Sautee up some onion and red pepper, add tomatoes and spices, and simmer. Cumin is a common one. You can add whatever other veggies you want, of course.
Most people don’t make it with meat, but I’ve added in sausage, even spicy sausage.
The key is then at the end to make some small wells in the sauce, crack some eggs into them, and then manage to only just barely cook them so the yolks are still runny. That’s the hard part.
@ctmariner @klezman @ScottW58 That does require some finesse. In my house, I have to rescue my eggs at the perfect degree of runnyness, then bury the other two under the sauce for a couple of minutes to harden them up. Chacun a son gout.
@InFrom @klezman @ScottW58 My wife does a green shakshuka recipe - last night we used collard and beets greens. The cooking of the eggs is key - runny yolks and barely cooked whites
Wellington Wednesday
@rc70
How was this? I’ve yet to try that particular wine.
@kawichris650
Drinking nicely, blackberry blueberry nose little spice medium finish, no rush but I’ll probably drink my 2 remaining sooner rather than later as in they will be a pleasant memory by this time next year.
Its October already!
2007 Scott Harvey Napa Valley CS.
The cork was weak in the middle, but the wine is in very nice condition.
Two best friends came to visit for a Flannery and mostly Cab Sauv wknd .
2015 Vino Noceto Sangiovese
Celebrating a year of surviving two kids with NV Champagne Trudon Champagne Emblématis and following it up with 2003 Porto Rocha Porto Vintage to go with the cake.
All the better with both kids in bed!
@klezman everyone’s alive and all fingers and toes accounted for! Get your drink on!
@CorTot You know what’s up
2012 Notre Vin CS, Howell Mountain
@karenhynes
Love those Notre Vin, picked up a bunch of the various vintages, wish i had bought more. Supply is dwindling.
Just going through old sh*t in the cellar and decided to have a glass of wine on a Saturday afternoon…
I was quite surprised that the wine was, though clearly more than fully-aged, alive and well, tasting like Chardonnay!
We’ve tried this before, with very mixed results, but this bottle was in remarkable condition. Intense caramel apple nose, with classic Chardonnay flavor, fully resolved tannins (but slightly noticeable!), but with a hint of oak and still solid acid. Long finish!
Wouldn’t trust the other two bottles I found in the cellar, but this one was fine!
@rpm Sounds like a delightful surprise! I guess that’s one thing with CellarTracker - I never get those sorts of surprises.
@klezman oh, I knew it was there, I had just figured it was probably dead and ready for burial…
Got a few of these in a pandemic relief sale on WB, really good with a ribeye.
@ScottW58 I have a couple of 11s stashed away somewhere. Need to pop one…
Remember from the 2012 rpm MH Tour when I told everyone to buy the 2009 Dry Creek Zin? And said to by the 2012 Dry Creek Zin on the 2014 Tour? The Dry Creeks (as good as they were and still are) are pale imitation of the 1970 Simi! No knock on the Dry Creek Zins, but this is probably the best very old Zin I’ve ever had. Of course, it was the 2nd greatest vintage of the 20th century… still, I wish I could have shared it with you two + a few more woot friends! And Ed and his wife at Pedroncelli, who also knew Isabelle Simi Haigh.
@kawichris650 Watch The Queen’s Gambit on Netflix.
@FritzCat @kawichris650 we watched the 1st. Ep and thought it was pretty interesting. Should we keep watching?
@CorTot @FritzCat @kawichris650
Thanks for providing context for the pic.
@CorTot @kawichris650 Absolutely keep watching.
Trader Joe’s brut rose
J. Dusi ‘18 Pinot Grigio
Wellington ‘12 victory
With bbq beef back ribs and garlic mash potatoes.
@CorTot has the latest release of TJ’s Brut Rose arrived yet? We need a refresh since we killed our previous stash.
@radiolysis I’m not sure, I’ll have candace start looking. This was last years, we’re down to a couple left.
@CorTot @radiolysis Just FYI, these age quite nicely for a few years. Had a 2016 release one a while back and it was excellent. It’s worth buying a couple extras and losing them in the back of the cellar for a couple years.
@klezman @radiolysis maybe I’ll try that. Mark the release year on the label and drop them at my parents cellar for a few years.
@CorTot @radiolysis Yeah, I note it on the label and in CT
@CorTot @klezman circling back here, my TJs got a shipment. I interpret the etched date code as a disgorgement of Aug 27.
2012 Scott Harvey reserve Zinfandel
@klezman hammering those Harveys
@rjquillin Zin just jumped to the #1 variety of reds on my cellar. That just won’t do, so we’re drinking some extra Zin lately.
@klezman I say this phrase a lot " I wish I had more…" but Scott Harvey zin is yummy. 1869 is what woke me up to old vine zin… And it’s a favorite. 11 of the 16 bottles of zin I have are old vine… And that’s after I cracked 2 Hawleys to go in and with beef stew.
@MSUMike You probably know this, but “old vine” is not a legally regulated term. But if you love old vine Zin then get on the Bedrock, Once & Future, Carlisle, and Turley mailing lists. You can also seek out Ridge, which is findable at retail, at least some places. They have truly old vine Zins, and they tell you the ages of their vineyards. Of course each winery has its own style.
2013 Gruet Grand Blanc de Noirs
2015 Robert Mondavi Oakville Fumé Blanc
2015 Anne Amie Dry Riesling
NV Alvear PX Solera 1927
2012 Anthem Beckstoffer Cabernet.
And, thank you for asking, it is good.
Last night: 2007 Winesmith Cab Franc. We started out with a plan to dine at one of our favorite places, which is only open for outside dining. They have heat lamps interspersed among the tables. Long wait to be seated, by the time we ordered it was way past dark and the temperature had dropped to 45F. We finished our appetizer and drinks, and got the mains wrapped to go. It was a shame, but the wine did go nicely with the food, and at least we weren’t freezing while we ate.
On the bright side, we got a fabulous takeout meal from a place that doesn’t do takeout for their regular menu.
We had thought we might be able to stretch the outdoor dining season just for one more meal, but we forgot to bring the lap rugs and other sleighride accoutrements.
I don’t know how these places are going to hang on through the winter, even if they open with reduced capacity.
@InFrom Sadly, better takeout. Unfortunately it’s going to be hardest to resume in-restaurant dining given how SARS-CoV-2 spreads.
Some restaurants here in LA - with Michelin stars - have figured out some nice ways to stay afloat with takeout that’s portable and shows their cooking skills off nonetheless.
@klezman They’re pretty resourceful. Maybe when the kitchen isn’t maxed out producing meals for the outdoor tables they’ll be able to turn their focus to delivery/takeout. So I hope.
@InFrom Glad to hear it. I guess I intuited incorrectly that their takeout wasn’t all that good from your first post.
@klezman Yeah, I probably could have been more clear that the the meal we ordered from the picnic table was the same fabulous takeout we came home with.
Picked up some fresh burgundy truffles today. Going to put them into some pasta with butter/parmesan/egg. Decided this was a fitting end for our last bottle of Faux Chablis - 2004 vintage. This bottle is doing nicely.
2015 Patricia Green Cellars Pinot Noir Marine Sedimentary Chehalem Mountains
A BD pickup from a couple of years back. Or maybe this year, who knows, time is meaningless.
Syrah and Flannery hangers.
Hey @WineDavid49 where’s the Engracia offers for us here? Is Mike still making wine? Maybe @trifecta knows…
Throwing it back to the old ww days. I remember ordering this whole 6 year vertical back before I had proper cooling (late 11 early 12??). And have always been worried if they were still any good.
Well a while back we cracked the 05. Cooked. 06 cooked… 07 the cork disengagrated and cooked. Then on to the 08… And it was a shock and changer. It was still good at 12 years old, I vacuum sealed it ( only a swirl was taken out) and put it on the fridge for a few days ( I know… Doing ALL the wrong things) but we didn’t want a zin at that moment. Circle back to last night, and I cracked it again. It was so tasty… Then after 30 minutes the true zin flavor danced across my lips and the slight raisin faided. Even some bright red fruit left. Man… I wish I had stocked up on more of the last years of wellington…
Still have the 09,10 to crack as well as a 12,13 victory reserve and 13 syrah… This is likely the year I finish them all though
@MSUMike I’m not planning on finishing my 2012/13 Wellingtons until ~2030. Just had a bottle of the 2009 Zin (Estate, I think) a little while back and it’s just starting to get into my preferred drinking window.
I usually post what I’m drinking here before I’ve had much (or any). If you want to see my notes then find me on Cellar Tracker. I always leave a note, but lately they’re mostly short and not particularly informative.
@klezman @MSUMike
Was it the '08 or '09 Syrahs that were absolutely delicious? I remember getting cases of them and splitting with @cortot and I think you.
I’m thinking the '09 Estate; thinking I gave away too many of those, just promoting Peter at the time to co-workers.
@MSUMike NO, NO, NO! Do not even Think about drinking your 2013 Wellington wines before 2023 at the earliest! Funny that the 2008 was so good, because it was the weakest of those years. I would drink the 2010 before the 2009 (which I would give another year or two). We just had a 2009 Scott Harvey made Calistoga Zin (D’Anneo) that was still showing bright red fruit and had another decade or more to develop!
@MSUMike OK, if you have Wellington whites left, drink them this year or next year, but leave the reds alone! We had a 2012 Wellington Chardonnay a couple of weeks ago that was in beautiful condition, not at all oxidized, but nicely mature. Lots of fruit and bottle age. Only three bottles of Peter’s whites left: a 2012 Chardonnay, a 2013 Rousanne and a 2013 Marsanne… we’ll finish them over the next few months!
@MSUMike @rpm Yup, I’ve got a bottle or two of 2013 Duke, 2012 and 13 Chardonnay, 2012 and 13 Marsanne and Roussanne. Drinking them up slowly…
2013 Duke was a wedding wine and I think we’re down to our last 3 of those. Under screwcap, though, so no oxidation worries.
@klezman @MSUMike @rpm
Duke with a twisty? Never saw one.
@MSUMike @rjquillin @rpm Sorry - Duchess.
@rpm I remember that D’anneo being crazy good years ago. Nice to hear it has kept evolving.
Decided to do up some 63 and 77 day aged Flannery striploins. Thought an old Pinot would be a good pairing: 2001 Scherrer Winery Pinot Noir Fort Ross Vineyard - Reserve
@klezman
What did you think of the Pinot? I have a bottle of that myself, same vintage. Did you also get it from UC?
@chipgreen Nope, K&L auction. But damn it was good. Amazingly fresh.
@klezman
Thanks, good to hear, hopefully mine had good provenance before I got it. I sometimes wonder where UC comes up with these older bottles.
2006 Jana Cathedral for Sweetest Day dinner at Lucia’s Steakhouse in Canton, OH.
Manager came around and asked about the wine we were drinking, which eventually led to her telling us the story of Jeff Bezos and co. eating there last year while in town for some NFL HoF events. Apparently they ordered a bottle of Orin Swift Mercury Head Cab and one of the patrons in his group scavenged the dime off the bottle.
I told her I would have just kept the entire bottle with dime intact!
@ScottW58
@ScottW58 Yum. Did you say you can get those from the Costco business centre near you? I might need to take my next Costco trip to that instead.
Do they have chanterelles? Mine doesn’t have them yet.
@klezman
I don’t know about those because the place is just a meatapalooza any kind of meat you want
@ScottW58 That’s a nice lookin’ rack!
@CorTot
I’m all ears
@ScottW58 really enjoyable bottle. Glad I have another.
2008 Bell Cellars CS clone 4.
With Flannery tri-tip
@rc70
Nice looking tri-tip!! Cooked one the other night delicious!
@rc70 Oh my.
@InFrom @rc70
I didn’t even notice there was wine in the photo.
@kawichris650 I think that is my favourite single vineyard of his. I looked it up recently and it’s pretty far west on the Sonoma Coast. Red Car gets the grapes now, and charges like $70 or so for it.
@klezman
Wow! I’m glad I stocked up back when these were on the old site.
1997 Ravenswood Merlot Estate
Damn this is good. One of the better bottles of old Ravenswood I got from Joel last year!
@rc70
How was this drinking? I always loved this wine.
@ScottW58
Drinking well, more red fruit than black with a long smooth finish.
2013 Sandler Pinot noir Boer Vineyard
Lovely Langhe with Kali burgers
@ScottW58 Those burgers are great, indeed
@klezman
Yeah my favorite
‘08 Victory. Patience rewarded.
@rc70 Not the screaming deal we’re used to at GO, but a fine bottle.
Seen/tried this one?
@rc70 @rjquillin ive always been curious about that bottle at GO. Never took the chance on it.
@CorTot @rjquillin I’ve never seen that label, the Acumen Mountainside I have - 2 other vintages are labelled as Cab Sauv and a rounded label like the 2010.
@CorTot @rc70
Received this comment on my CT post
Not enjoying? I certainly hope nobody is not enjoying their beverages! Perish the thought!
@klezman
I included that since there are rare occasions when someone posts they had an “off” bottle.
@kawichris650 yeah, that happens. But I also hope that doesn’t happen often!
@klezman
Yeah there are already enough things that are off in this world right now. Wine doesn’t deserve to be one of them haha.
What could be wrong with a nice acidic Kabinett and a Flannery ribeye with a dab of black garlic ginger butter?
@ScottW58 wow. Interesting pairing
2013 Flying Goat Pinot Noir Santa Maria Valley
Lot’s of orange juice, I feel like crap!
@ScottW58 I hope you didn’t get that bug that Trump picked up…
@ScottW58
Hope you get lots of rest and start feeling better soon.
2012 Michael David Earthquake Zinfandel
@kawichris650 One of my favorites.
Just opened a 2012 Pian dell’Orino Rosso di Montalcino to go with home dry aged rib steak. This is great stuff, but my last one. Wish I’d bought more.
@klezman
but a while ago I picked up a made in carbon steel pan and after seasoning this thing is a monster in the kitchen, did a piece of halibut tonight, well Andrea did with me barking out orders 
all I can say is get yourself a carbon steel pan.
Yeah that’s a great bottle IMHO! Well not drinking tonight or for a while
@klezman @ScottW58 The fact that you have an appetite is surely a good sign.
@InFrom @ScottW58 Yeah, a carbon steel pan is the next thing we might add to our kitchen. Love my carbon steel wok, especially when I take the flame spreader off the 19,000 BTU burner…
Last night was the Peterson Tollini Barbera. Little did I know that it was going up this morning. Enjoyed it with roasted brussel sprouts. It was light and followed a heavy cab from the previous night. Easy drinking.
Here’s my two cent off-book rattage, fwiw. For lack of knowing the correct terms, I felt it was a little shallow and lacked depth of flavor (I say this when explaining food and how flavors need to be layered and given time to achieve that moment of ‘yum’ but the concept holds true here), so maybe it needs to cellar for a few more years so the flavors meld? (again I’m guessing based on cooking). It was accompanying the food whereas some wines are truly the highlight and any food just makes the wine even better. This was the former. From what I remember, I had the same impression after first receiving it after the last sale. I also remember I really enjoyed the Mendo Blendo.
@chefjess
That being said, as I mentioned, easy drinking and I enjoyed it. More of an everyday, dependable, I know I’m going to like this and I don’t need to think about it drinker. I ended up drinking more without food than with food and was pleased.
Finished up the 2013 Scott Harvey Zin
2010 Rapture Cabernet
2011 Mollydooker The Boxer
2003 Graham’s LBV Port
Ice Wine from Niagara area
@FritzCat But which icewine?
@klezman Pillitteri Estates, Vidal. Viscous, sweet, lots of honey flavour. Duty Free special. Waaay back when we could cross the border.
@FritzCat Love Pillitteri. I actually interviewed Gary for a project back in high school. I’m sitting on some mid-2000s bottles of red icewine from them.
Where did you get duty free?
@klezman We got these coming back over the Thousand Islands Bridge.
SWMBO says we got these coming back from tasting in the Niagara Falls region. And, since she’s almost always right…
2013 Wellington Vineyards Chardonnay
2007 Cadence Camerata Cara Mia Vineyard. Perfect on all axes. Served with a standing rib roast.
2018 Limerick Lane RRV zin
2013 Scherrer Syrah
2012 Keller Estate Syrah Rôtie
2 more to go.
2013 Tercero Viognier, White Hawk vineyard.
Bogle Phantom, 2013
Drank half last night, and it was pretty good, and we
were worried that it might be dead tonight.
It’s still good, maybe even better!
Always a good QPR.
I’ve had some of their Petite Sirah that has been lost
in the cellar for several years, and it has been a nice find.
2015 Noceto Sangiovese Riserva
@klezman How is that doing? Been holding my riservas and ax-1s and opting for the regular ‘15s.
@hscottk I believe the technical term is “fucking delicious”.
@hscottk @klezman These wine snobs, with their fancy lingo…
2018 Sunce Zinfandel, Foppiano Vineyard
@radiolysis
I didn’t realize that Foppiano farmed out some of their grapes.
@chipgreen Here’s hoping they kept back the good stuff? This is fine. It was a GO find, and better than InZin, but in that same vein. A touch too sweet and oaky for me.
2018 Andrew Murray Tous Les Jours Syrah. That was delicious! With sous vide/pan seared lamb chops.
2013 Wellington Zinfandel Meeks hilltop
2011 Twisted Oak Tempranillo
SWMBO; “I want something thick, rich and flavorful with high alcohol”. Hard day at work I guess.
2014 Earthquake Zin. One of our favorites. Nailed it!
With Flannery Kali burgers.
2016 Pedroncelli Zinfandel, Bushnell Vineyard - held up well to the spicy food - Cheese Buldak (Fire Chicken)
@ctmariner As I recall, that wine was hot as well!
@hscottk Yep At 16.1% it was a bit hot last year but drank well last night and will probably improve further
Picked up a 6 pack of these after Emily’s house burned down in the recent fires, every little bit helps.
great stuff drinking very well now!
@ScottW58
Oh no, I had know idea about her house. Love her wines and she is such a nice person.
Will reach out and get some coming, it has been on my to do list but with fall shipping I’ve put it off.
Thanks for the update.
@rc70
Yeah way overloaded with shipments now but she’s such a good person, not only did she lose her house but her little rental next door and her personal cellar ugh.
@ScottW58 still selling anything? Had no idea and would absolutely find room.
@rjquillin
I’m sure she is, god knows she could use some help.
@ScottW58
special site, offers, or just call?
Chatter on WB?
@rjquillin You can add a couple extra for me if you want.
@rjquillin
https://wineberserkers.com/forum/viewtopic.php?f=7&t=173649&hilit=virage
@klezman Anything specific?
@rjquillin at your discretion
@klezman
Well, I was going to send note to Emily with what I have, and ask what to add.
Want to do the same?
@rjquillin meh, I’ve got 08 and 11 red. So I’m not picky.
@rpm Nice…back when they thought Zinfandel was unique to California!
Kali burgers and this, excellent Friday night.
2009 Eagles Trace Latitude 38, still in the drinking window. (last bottle from this 'tso offer from many years ago).
@jmdavidson1
Good to hear, my supply of Eagles Trace Lat 38 & CS is dwindling. Those were some good deals.
Thank you, Peter.
2019 Château de Campuget Costières-de-Nîmes Rosé
Lot 348
2016 Rocca di Frassinello Maremma Toscana Le Sughere
2016 Domaine Grand Veneur Côtes du Rhône Les Champauvins
2010 Cantina Sociale Cooperativa Copertino Riserva
@rjquillin
How was the Rocca? I try and buy that every year.
@ScottW58
Nothing previous to compare it to, but I’m liking it so far solo,
need to get some grub.
Worried pulling the cork, the bottom half soaked and soft.
@rjquillin
I might sound silly asking this, but what does a soaked and soft cork indicate?
@rjquillin One man party? I guess if you’ve got the argon…
@kawichris650 @rjquillin potential failed cork, possible oxidation.
@klezman
not for any of these, curious to see where they go.
That Negromaro is one dirty bottle, but works great with some beef stew.
This is the kind of nonsense that happens when I stop by WineEx to pickup orders and end up browsing the isles. Need to sample to see if a second dip is required.
@CorTot @kawichris650
Not on this bottle, fortunately, but it did get my attention for something to watch.
@CorTot
I figured the answer would be along those lines. Just wasn’t sure if it’d be more complicated than that.
Thanks!
@rjquillin
Funny you mention that, in all the years I have been buying those almost every cork from them looks like that. But only 1 bad bottle that I remember. Now you made me buy some of these
@rjquillin
The bottle I opened tonight had a soft and swollen cork. Go figure. Fortunately the wine seems to be alright.
The cork was more swollen than appears in the photo, but I’m not going to bother with trying to retake a photo.
@kawichris650 Not used to seeing this on bottles this young. At least not that I can recall, and that give me plenty of latitude.
2012 Trefethen Cabernet Sauvignon Oak Knoll District
2018 Underground Wine Project And Why am I Mr Pink
And why am I mr pink, I should have bought some of those just for the name
@ScottW58 candace was a fan!
@CorTot
Of the movie or the wine
@ScottW58 the wine.
Me too! although I do wear a mask
and I have a covid test tomorrow morning at work so at least I will know before I infect anybody.
@ScottW58 Feel better, fellow Scott!
@ScottW58 The test SOP for work?
Hoping it’s just a ‘normal’ bug you may have.
@rjquillin
Yup they test me every week and the the shooting crew every 2 days, it’s pretty strict for television and a good thing. I don’t feel like I have flu symptoms. Thanks for the well wishes!
@rjquillin @ScottW58 Yeah, there are things that aren’t covid going around, too. Kiddo brought home a regular old cold from school a couple weekends ago.
2nd half of the 2012 Trefethen Cabernet Sauvignon
And the bride of Cortot opened a J Dusi 2018 Pinot Grigio
Steel Toe “Sissel” - A raspberry sour ale
@kawichris650
Just curious, have you ever tried any Chankaska Creek Winery wines? Mike Drash is “VP of winemaking” there (former Napa Valley owner/winemaker of Tallulah).
Also enjoyed this Russian Imperial Stout tonight.
2013 Kessler-Haak Chardonnay Kessler-Haak Vineyard
2008 Marqués de la Concordia Rioja Reserva from GO
M. de Ligny Blanc de Blancs Brut
@chipgreen Happy Friday!
@InFrom
Cheers!
@chipgreen Nothing like some bubbles to kick off the weekend. Or in our case, a nice bottle of PN.
2018 Tercero Aberration. Refreshing, on perhaps the last warm day of the year in the northeast.
@hscottk Tercero night! 2013 mourvèdre over here.
2015 Vigo Syrah.
Not bad, liking it more after it opens up, just a bit.
Taste buds are crap, but berries at first, pepper finish; Syrah!
@CorTot Armenia! How is it?
@InFrom meh!
@CorTot @InFrom Too bad, my son-in-law is Armenian and if it were really good I’d have sent them a case! Armenian and Georgian wines can be good, but are far too often mediocre… remnants, I suppose, of what the Soviet period did to fine wine-making in the Caucuses.
@CorTot
I love that bottle.
@CorTot other 1/2 of the red zep.
About to go open a 2014 Ridge Zinfandel Buchignani Ranch
nice
It’s still warm here so why not.
2014 tensely SBC Syrah
Winesmith 2015 St. Laurent.
Lots of flavor but very old-world (SWMBO)
says “Bandaids”, and too much acid for me.
If I have more, I’ll wait a few years.
2015 Zind-Humbrecht Gewürztraminer Alsace
2013 Tercero Petite Sirah
A lovely wine with some pesto pasta, not so much with the Dino smoked beef ribs.
2013 Onesta Cinsault Bechthold Vineyard
@rc70 Making room for more?
@rc70
Are you a Lab Rat? Or is it pure coincidence that’s the current offer?
@kawichris650
Pure coincidence, excellent juice though. Would have ordered a case but at the moment “sold out”.
During last night’s presidential debate, alcohol was definitely required. The hubs and I polished off a bottle of Pedroncelli chardonnay, then hit an open bottle of Pedroncelli cab.
Finally killed of the first off the “Barn” stormers I got from here, Red Barn Zin; was good.
Can’t find my other Barn stuff, from another winery, but moving on to a Farmstrong Field blend (also from here.)
It may/may not wait, as I’m currently in the process of deciding if I want anymore. Sampling companion is already snoring.
Edit for sp/gr.
@CroutonOllie Looking at the above, decided not to.
Should be “off”, then “of”.
Seems as though my barn has been stormed too.
Tonight?
2013 Twisted Oak Cockamamie
Perfect for a Saturday afternoon…barely.
2015 Silas Pinot Blanc Enna Hay. A BD pickup from a couple of years back. Very enjoyable.
With some leftover Paella.
Some Duroc pork chops and a 2016 BD pickup: NV Terravox Chateauneuf du Platte
2013 Scherrer Syrah. CT says I paid $18 for these which doesn’t seem possible. Fantastic.
Making room for incoming from Emily, this was outstanding.
@rc70
Nice!
2007 Castoro Cellars Pinot Noir Reserve
This is drinking pretty fine, and improving with air time.
Also trying to clear out some room for more deserving bottles.
2018 Turley Kirschenmann Zinfandel
K&L has some at a good price so I thought of pop one very young. Not sure I’ll re up.