2018 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
Tasting Notes
This grape has very tight clusters and does poorly in humid climes like France, preferring high altitude where dry air and high UV suppress mold. It is widely planted in Austria and is the principal red grape of the Czech Republic, where it is known by its German name, Sankt Laurent. It matures very early, near the martyrdom date of Saint Lawrence of Rome, who was executed by Emperor Valerian on August 10 of the year 258 AD. This early harvest date is ideal for the short seasons of cool continental climates, resulting in low alcohol. 2018 was a cold year, so there is more acidity and palate life here than the previous vintage, and the nose is brighter. The addition of well-seasoned French oak in the fermenter helps extract and stabilize color and provides whiskey lactone, an aromatic lifting element.
It really is like no other wine. You will find extremely dense, soft tannins supporting generous mulberry fruit which you might easily mistake for Gamay Noir except for its lingering basil aftertaste that reminds me of CarmenĆØre. There is no better example of the postmodern winemaking principle of aromatic integration. The wine is actually full of pyrazines, yet does not smell like bell pepper, and only expresses them in the character of sort of Eastern European personality: generous and friendly but slightly cynical.
As a result, the wine is more complex and intriguing than a simple picnic wine but is certainly suitable for an outing in some summer meadow with a basket full of chicken and three-bean salad. Its tannins have no edge at all, so it handles considerable acidity with grace, equally at home with lean flank steak, paella, sushi, venison and quail and is magic with my Swedish meatballs, doused in a morel / porcini cream sauce with a dash of Marsala.
Clark Smith is an MIT drop-out who wandered out to California in 1972 and sold wine retail in the Bay Area for several years, where he acquired a love of Bordeaux, Burgundy and all things French and observed first hand the California winery explosion in the 1970s. After a three year stint at Veedercrest Vineyards, he secured enology training at UC Davis and spent the 1980s as founding winemaker for The R.H. Phillips Vineyard in Yolo County. In 1990, he founded WineSmith Consulting and patented a group of new winemaking techniques involving reverse osmosis, spinning off Vinovation, which went on to become the worldās largest wine production consulting firm over its 17-year history.
Frustrated with Californiaās winemaking trends, Clark started WineSmith Cellars in 1993 as a teaching winery to make Eurocentric wines to explore traditions beyond the mainstream, expanding for his winemaking clients the range of possibility for California fruit. Choosing to create long-term partnerships with committed growers rather than growing his own grapes, Clark has become an renowned expert on Cabernet Franc, having vinified twenty vintages from a wide variety of sites.
Teaching at Napa Valley College gave him access to the Student Vineyard for Faux Chablis and his Pauillac-style $100 āCrucibleā Cabernet Sauvignon. From Renaissance Vineyards in North Yuba County he has made a sulfite-free Roman Syrah and also produces a Pinot Noir from Fiddlestix Vineyard in the Santa Rita Hills in a delicate, age-worthy CĆ“tes de Beaune style. These wines are vinified in an ancient beat-up warehouse in Sebastopol, California.
WineSmith wines are noted for their longevity, classic balance, structural integrity, minerality and understated soulfulness. They often are aged extensively prior to release. When drinking a WineSmith wine, always ask yourself āWhat is this wine trying to teach me?ā Clark is a vocal advocate of living soil and graceful longevity, and generally avoids excessive oak, alcohol, or extended hang-time. He is not shy about employing new tools when they are needed, such as alcohol adjustment to bring fruit into balance or micro-oxygenation to build refined structure, but always fully discloses techniques which are controversial and is outspoken in explaining his rationale.
His book, Postmodern Winemaking, is the culmination of four decades of reflection on wineās true nature.
As always, I am blissfully delighted to be among you fine folks who take such a passionate interest in WineSmithās peculiar projects.
Increasingly, you are also getting to know our team, which is really more like a family. In particular, many of you have benefitted from the remarkable customer service talents of our Office Queen and Assistant Winemaker, Sandra Johnson.
Today it gives me great pleasure to offer you this fascinating wine which was her maiden voyage into a winemaking role at the beginning of the 2018 harvest.
If youāve read my book, Postmodern Winemaking, you know that my practices are unconventional. I have had very bad luck trying to build a team from college-educated enology professionals. The beauty of training Sandra is that she literally didnāt know anything ā nothing to unlearn ā so she climbed my learning curve with incredible speed and enthusiasm and now is a rock on which I strongly depend. That story begins with this wine.
St. Laurent is an unusual grape and I look forward to going over the details of its origins and our high-tech approach to bringing out its best. We have made this wine since 2013, and every vintage gets a little better.
A year ago, many of you snapped up a case of its predecessor, the 2015 St. Laurent and Iām eager to learn how you liked it. I love that wine, but this is a substantial improvement in color depth, aromatics, density, and richness.
pH, which cannot be tasted and is not closely connected to tartness, is like a speedometer of aging, and there are desireable zones for different wine styles.
Letās clarify the difference between modern, fresh and simple white wines and reds, from which we expect profundity and ageworthiness.
Making modern white wine is simlar to in-town driving, where inherent dangers require a slower speed (20-45 MPH) to maintain good control and short breaking distances, and there is no need to cover a lot of ground. This corresponds to pH 3.2 - 3.4, where SO2 is very effective against microbes and oxidation. A nice crisp Sauvignon Blanc is best at 3.2, while fatter ML Chardonnays work well at pH 3.4 and lower titratable acidity. All this is in the college texts.
Less well discussed is red wine. This is like freeway driving, where the goal is to cover distance in a limited-access divided highway at 55 - 75 MPH when you are not in complete control of the vehicle but onlyg uiding its trajectory. This corresponds to pH 3.70 for low tannin reds like Pinot Noir and pH 3.85 for big, tannic Cabs ,Tannats, Petit Verdots and such, which need to age for 2 years or more.
SO2 is not effective against red wines because the pigments bind it, and anyway, the killer molecular form is very low at these pHs. Not to worry. These wines possess a natural immune system that suppresses vinegar bacteria by consuming oxygen. This appetite is much stronger at high pH.
Now when I say āhigh pH,ā I donāt mean 4.0 or more. This is like driving at 100 MPH, which is almost never a good idea.
For those of you who are interested in more of this sort of knowledge, I have good news. I have taught my condensed Fundamentals of Modern Wine Chemistry course hundreds of times since 1984 and have put almost 5,000 winemakers through its paces as an in-person class. Itās basically a four year enology degree in a weekend. In June, I will release the online version of the course. Please whisper your email address to me if youād like to be on the mailing list.
@rjquillin There is a loose connection between titratable acidity, which is the perceived tartness humans can detect. You would think hi TA wines are low in pH, but if enough buffer is present, it is possible to have a wine which is high in TA but also high pH. Expert tasters talk a lot more about pH than TA. Mostly they donāt know what theyāre talking about.
That said, if you really know your stuff, there are attributes of high pH that have secondary organileptic consequences. These are related to the reduced volatility of compounds that ionize and become non-volatile. Wines over 4.0 generally lack aromatic brightness and can be leathery or soapy. If the brightness returns when they are acidified, then the pH is the cause.
More often, these wines are from grapes hung too long and are thus raisiny, oxidized and lacking freshness. Nothing can be done to bring these back from the dead, and the high pH is just an artifact, not a cause.
Many California winemakers are shy about correcting acidity, having been bamboozled by the natural wine crazies that non-interventionist wines are the best. This is akin to āgoing naturalā by not flossing, bathing or wiping your ass. Good wine needs parental care.
@winesmith Big fan of your wines. Canāt pass this one up. Looking forward to trying it. Thank you! Also, a big fan of Two Jakes. Any chance of seeing that soon? Loved the Aspects and Cab Franc
2018 Saint Laurent - Carneros Ricci Vineyard, Sonoma County
Unofficial Lab Rat Report
I was contacted by Sandra, WineSmithās Assistant Winemaker to Lab Rat the newest vintage of their Saint Laurent. I have ordered each of their previous vintages therefore must be in their system as a sitting duck! Being a subscriber to Clarkās YouTube channel, I had already viewed their latest video about this wine and was intrigued by this vintage and the changes they made, mainly 100% flash detente. (He also has a few tangential vids on his cooking show about what to pair it withā¦seafood, sushi, etc.)
Here are my tasting notesā¦
In the glass: Dark red color, much darker than previous vintages. Legs slow to form.
Nose: Sweet tobacco, rich, deep, dark fruitā¦cherry/plum. (Much different than previous vintages that showcased sour cherries, raspberry and mulberry). Fruity but not the jammy type. No alcohol heat. Slight wet cedar and medium oak.
Taste: Smooth, extra soft tannins. Heavy mouthfeel. Ripe Boysenberry, a little cranberry. Dry yet fruity. Slightly lingering but finishes quicker than you would think based on the initial mouthfeel. Balanced acid.
After a few hours open:
-Nose brought what I can only describe as ripe strawberries with a balsamic reduction.
-Scents of violet/iris.
-Definitely more oak present and the woodiness comes out on the palate as well.
-The fruit flavors linger a bit longer.
-Because this wine is perfectly dry it leaves you craving more.
During dinner, which consisted of a few Thai dishesā¦Coconut Chicken served over vegetables with a light peanut/lemon sauce and Singapore style noodles with char siu pork, the wine had enough acid to cleanse the palate and still hold up to its original characteristics.
I consider this an easy to drink, food friendly wine (or by itself)ā¦but much different than its predecessors. I think the flash detente added years to this wine making it more complex and sexy at best. It is simple, yet has a mysterious complexity that keeps you filling your glass.
If I were to have this wine at a restaurant or a friends houseā¦I would be impressed and looking to find some of my own.
@Allieroon Thank you for your lovely Lat Report! The 2018 vintage has become one if my favorites. I am thankful for the chance to share Clarkās and my first WineSmith co- creation with all of you.
This was a new varietal for me, Iāve heard of it but never gotten the chance to try one so thank you CS & WS for the chance.
It required me to do some minor research on what type of red it is and what might work for food. It looked like a lighter red, somewhere between a Pinot noir and a Grenache in body.
My typical tasting partner is my bride, who doesnāt drink much red wine. Mostly whites and pinks. She will occasionally drink Pinot noir so I thought there was chance she would enjoy this.
I consumed this over 2 nights.
Night 1 notes; lightly chilled this down, (Iām not Ron so I absolutely did not take the temp) and went for it. Dinner was grilled pork chop with a herb compound butter, and some garlic green beans.
Please note the alcohol is a low 11.2%.
Right outta the bottle this hits like a heavier Pinot, clear deep ruby red, solid deep color depth with more of a lighter ruby around the rim. Subdued tart cherry, some tobacco, a tad bit grapey. A lot of more savory herbal notes both in the food and wine that kinda played nicely together. No noticeable alcohol, or wood that stuck out.
When sipping I found the tartness of the red fruit to be a bit more pronounced as well as the grapiness of the wine, I felt a bit disjointed in a way I am having trouble describing. The acid is good, maybe could have used a tough more but overall seemed to go down easy with the dinner. Itās dry, medium bodied, smooth, low dry tannins. Iād call the wine overall fairly balanced.
Candace didnāt enjoy it and poured her remaining 1/2 glass into mine. She noted the tartness as her main issue with it.
Night 2 notes; I left 1/2 the bottle corked on the counter overnight. Tonightās dinner of a ribeye steak, with cheesy zucchini didnāt seem to be much of a compliment so I enjoyed it before and after dinner. It seemed to considerably smooth out tonight. Much more Pinot like, the tartness was greatly diminished and the grapiness I noted prior was also much more subdued. This was again chilled down for a bit and they seemed to be the way I prefer it. As it warmed up over the course of the evening I found myself enjoying it less. Candace also seemed to enjoy it quite a bit more tonight, she only took a sip as she was really enjoying another bottle that I opened for her.
Overall: the wine was quite interesting. I would serve it like a Pinot noir, with similar food pairings and to help with expectations give it a good solid decant for maximum enjoyment.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 WineSmith Cellars Saint Laurent - $80 = 28.56%
I got to try this early via a scheduled WS event on Sunday night with a hint left on this lovely offer upcoming. Will drop my notes in later after work, but if you want the newest Saint Laurent child on the block, this one grew up fast in a short period of time and itās done well!
My Faux Rat aka Bunny report:
I got to try this new beauty as part of a 3-wine Winesmith event yesterday. I also purchased the last Saint Laurent offered here, but decided against opening up another WS bottle (already opened 3 yesterday and couldnāt have 4 half drank with only one person drinking!) to do a vertical comparison with the 2015.
Compared to what I remember about the 2015, this year is a softer, more mature, developed and rounder mouth feel than the previous version. After a half day of drinking later, and what I remember of yesterday vs today, more nose on day one than day two, but more defined mid palate berry today than overall berry yesterday. I do agree on some of the wood notes in this bottle vs the previous version.
I did not have food with my tasting last night, so notes were more defined, less nose today for sure, not a long lasting berry in the mouth today and was more long lasting yesterday. I also tasted a lot on Sunday, so Iām doing my best to note compartmentalize ; ) . Today it was sausage balls (had to make a quick dinner) with mild sausage, cheddar, a MD amount of garlic, Lawrys seasoning, parsley and basil. The even mild spicy sausage really dulled the berry or long lasting mouth feel today, so not a good pairing on day two, but drank well in its own without food (had some before I ate). This may have been a better pairing for day one tasting but do think the pepper and such in this recipe may not have been a good match even on day one.
I do love the previous release, and it seems more bold and tannic compared to this, but this holds its own, and Iād venture still can be set aside for some time, but Iāll defer to @winesmith for the best time frames for laying it down.
@rjquillin hold on now, donāt dis my wine freebie giveaway from the Orioles , I got a cheapie decanter at the same time (ok I like giveaways, letās call it as it isā¦)ā¦ just cause my team is in the ****er is no reason to point
Anyone want to split a case in Los Angeles? I live in Downtown LA and have a wine fridge to hold them until you can pick them up. Iād be happy with 6 but would be fine with 4.
@buffaloroam@coinct@halwarning@rjquillin Iām seeing more people who should join in for some gatherings! Head over to the SoCal gathering for the Pasadena Pops!
I bought several bottles of Clarkās 2013 Saint Laurent way back when, and really enjoyed them through about 2017. The last bottle or two that I drank in 2018 had changed markedly and I did not enjoy them. This is based on my notes at the time, I canāt say I remember the details at this point.
So based on that, Iām going to order a trio and plan to drink them this year or early next. They might be completely unlike the 2013 and hold up longer than that, but I would rather enjoy them while Iām pretty sure theyāll be great then take a chance in a couple of years.
Clarkās wines are always a treat so I have no doubt these will please.
The 2013 is from the same vieyard but a very different style. No flash detente, thus lighter in color and body with less fruit and more earthiness in the nose. We stirred its lees, which gave it a terrific texture but muted the nose. The 2014 was made the same way without lees stirring. The 2015 ws 50% flashed and this wine was 100% flashed. The vintages are progressively darker, richer in the mouth and brighter in the nose. I really have no idea how this will age nor what will happen. Iām sure five years will be no problem, but beyond that Ijust donāt have the experience to say, except that I like what happens with a week of breathing - seems to firm up the palate.
@chefjess@daviator@rjquillin What put me on to flash detente was the extremely tight cluster. The grape canāt be grown in France or Germany because of their humidity, which causes mildew and bunch rot. Itās better suited to drier climes like California and Austria. Nevertheless, in Carneros, I was a little concerned that in some years, I would want to flash to kill mold, vacuum of mildew aromas and most important, denature the laccase enzymes that botrytis produces, which attack color and cause browning.
If I was going to do it occasionally, I thought Iād better do it consistently so the style doesnāt change all the time.
Many other advantages accrue. Color extraction is complete and amazing. We get 100% of skin tannin and no seed tannin. I actually like a bit of seed tannin framing, so I add the seeds back to the fermenter.
You may be surprised to learn that this variety is absolutely loaded with pyrazines (bell pepper, canned green bean). The dense, fine tannin structure integrates these aromas so well that they arenāt obviously veggie, but they do put a dark twist on the fruit aromas. Flash removes most of the pyrazines, and thus is very popular in places like Monterey where the winemakers are quite āpyra-noid.ā
@chefjess I wasnāt the only one on Cellartracker who noted a change in the 2013 after several years, but glad yours held up better. Could be differences in how it was stored, or just good luck. Not every great wine stays great indefinitely, so my experience wasnāt intended as a criticism, just an observation. I try my darnedest to drink wines at their best, but thatās often a process of trial and error.
Intrigued and in for 3 but shouldnāt I be concerned about shipping to SC in the heat? I usually avoid wine shipping during the warm months, kind of like only having oysters in months with a āRā in the name.
@bunnymasseuse@karma2u
Same, but here in the south, we do avoid eating them raw in months with no āRā. Particularly Aurgust, no matter what my son thinks.
@bunnymasseuse@karma2u@pseudogourmet98 Thatās what I do as well. Oysters are great against anemia and a steady diet is great for iron deficiency. Half-shell flavor is best when the oysters have lots to eat. The colder water in winter increases oxygen solubility and allows plankton to thrive, providing abundant food supply. Instead of fat, oysters store extra calories as glycogen, which is sweet.
Besides having less flavor, the warm water causes them to spawn, and the spody in the shells can be rather disgusting, but when you grill them, the problem goes away, like the difference between raw and cooked egg white.
Here is my recipe for Oysters Nouveau Riche:
-Choose medium to large oysters and shuck them, removing the top plate and cutting the tendon that secures them to the bottom cup. Avoid spilling (or collect in a bowl) the liquid.
-Arrange the osters on a non-gas weber charcoal grill (one that has a lid that seals). An 18-inch will hold about 18 oysters. Wrap each oyster with half a rasher of thinly sliced bacon (Oscar Meyer is good) or pancetta.
-While you are preparing the oysters, get a good charcoal fire going until the coals are no longer black, then spread the coals evenly on the grill bottom.
-Place the grill full of prepared oysters above the coals and seal the lid except for the ventilation holes on the top. Cook for about ten minutes or until the bacon is sizzling and the fat is rendered to mix with the oyster juices.
-While the oysters are cooking, steam half a pound of spinach, capture the water, place on a cutting board, chop coarsely.
-In a medium sauce pan, melt 2 tablespoons of butter, stir in 1/4 c flour or arrowroot and slowly add one cup of the spinach water until you form a sauce. Stir in the chopped spinach and add black pepper, salt, and a little pernod or anisette.
-When done, remove the oysters from the heat. I usually leave the grill and add one Tbsp of the creamed spinach. Serve with freshly baked bread and a lot of good butter (I like Kerrygold). Once your guests discover these morsels, you will find that they will evaporate in a very short time.
One of my favorite wines made by one Californiaās most respected winemakers. I have one bottle left of the 2013 and one of 2017. Iāll have the 2013 tonight with wild goose over polenta. Iāll let you know tomorrow how it is holding up. Looks like I need to restock, so Iām in.
@ScottHarveyWine Had the 2013 with wild goose over polenta last night. Ruby bright red color, no browning, Nice creamy nose, bright cherry cola with white pepper spice. Taste, steak tar tar with fresh parsley, enjoyable, good drinkability, acidity holding up well, no oxidation or bottle bouquet, good palate cleansing ability and great with the wild goose.
Excited to compare it with the new vintage when I get it. Cheers
Received this today. Bottles were hot to the touch. I waited 2 hours and they were still warm. The ups person handed them to my directly, so they werenāt sitting out at all. I opened a bottle and the cork was sopping wet with wine sitting on top of it. The wine was still very warm. I put my glass in the fridge for 15 minutes to cool it down. it isnāt completely ruined, but not great and I donāt know how long it would last with the bad corks.
@Rstoker received mine today as well. Same thing corks were all (11/12) soaked. Pulled a cork and temp was 94 deg (Iām in Houston). Put that one in the fridge hoping for the best.
I recieced mine yesterday and immediately opened the case. To my shock it was loaded upside-down. The next was the amount of stained cardboard. It is either the red foil having stained from heat, or wine seeping out from the cork, past the foil. I left it sit at work but will get some pictures posted later.
@CorTot@jml326@Rstoker@SDL3@Winedavid49 Leakage due to heat expansion is likely the case. Those capsules donāt melt or bleed color. Usually the wine is okay but now that the cork/glass seal is broken, the wine should be held at an even temperature to avoid the expansion and contraction that will pump air into the wine and eventually oxidize it.
@jml326@Rstoker@SDL3@Winedavid49@winesmith this is true, Iāve had this happen and the wine tasted perfectly fine, however the acceptability of it may depend on your plan for the bottles, are they for short term consumption or longer term cellaring.
Iāve also had some from another shipper show up hot and be undrinkable.
@CorTot@jml326@Rstoker@Winedavid49@winesmith I took a few pics as well - very similar (maybe worse) than jml326ās. Anyway, I sort of hate to admit this because it feels like an indictment of my palate, but I still like the wine. Itās a lighter (on the tongue, though surprisingly dark in color), fruit forward wine with a little bit of a Beaujolais vibe to it - perfect patio pounder for summer evenings. So, assuming the other bottles held up similarly, itās exactly what I was expecting.
@CorTot@jml326@Rstoker@SDL3@Winedavid49@winesmith it sounds like what I had on the preview, even for the WS trio tasting I had some leak on the cork (mid May ship to MD) but not as extreme as yours and did not affect the taste that was expected. Hoping for the best, get mine from basement temp storage this weekend to see how mine look.
@bunnymasseuse@CorTot@jml326@Rstoker@SDL3@Winedavid49@winesmith
Mine arrived leaking as well. Corks soaked. Cardboard soaked. Wine down the bottles. Corks pushed up. The gamut of issues. Not good. Sent a note to CS. I usually only drink one immediately and the rest are longer term. Opened a completely leaking bottle and it was undrinkable. The next was mildly acceptable but not what I would say is one of Clarkās wines. Iām afraid most will be like the first bottle based on the conditions. Had a 2013 back in April. Delicious. This, not so much. How very heartbreaking.
@CorTot@jml326@Rstoker@SDL3@Winedavid49@winesmith interesting what you mention about the foil. All of my bottles the foil definitely left color on the cardboard. Whether or not that means they were transported roughly or what, I donāt know. None of my 12 bottles had appearance of leakage (and Iām in Houston) so Iām crossing my fingers. I did not remove any capsules to check but will do so tomorrow for giggles.
@CorTot@deadlyapp@jml326@Rstoker@SDL3@Winedavid49 It is true that if bottles are shipped upside down they will spin, damaging the label and creating circles of foil paint. This is why nobldy ships wines this way - always rightside up. What I intended to say is that I have never known a foilās paint to liquify and produce the effects we are discussing here.
I love the 2015 of this wine so much (5 left), but alas. Iām not enjoying this at all. I donāt know if itās the vintage, or the leakage (my corks are in bad shape too), but itās no comparison (11 left). Between this and the $291 double BOC Iām taking some time off from Casemates. Thatās a lot of wasted money over the last month.
Thanks. I drank half the bottle night one, then put in a carafe and in the regular fridge, sealed overnight. It was just okay night 2. Better than night 1, but nowhere near the 2015. Iām going to drink them side by side soon to make sure itās not my poor memory or imagination.
2018 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
Tasting Notes
Specs
Whatās Included
3-bottles:
Case:
Price Comparison
$307.20/Case at WineSmith Cellars for 2018 WineSmith Saint Laurent, Ricci Vineyard, Carneros, Sonoma County
About The Winery
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OK, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, Jun 14 - Thursday, Jun 17
WineSmith Cellars Saint Laurent
3 bottles for $69.99 $23.33/bottle + $2.67/bottle shipping
Case of 12 for $199.99 $16.67/bottle + $1/bottle shipping
2018 WineSmith Cellars Saint Laurent
Lovely wine. I drank my last bottle awhile ago. Thanks Clark and David.
Greetings, O my people.
As always, I am blissfully delighted to be among you fine folks who take such a passionate interest in WineSmithās peculiar projects.
Increasingly, you are also getting to know our team, which is really more like a family. In particular, many of you have benefitted from the remarkable customer service talents of our Office Queen and Assistant Winemaker, Sandra Johnson.
Today it gives me great pleasure to offer you this fascinating wine which was her maiden voyage into a winemaking role at the beginning of the 2018 harvest.
If youāve read my book, Postmodern Winemaking, you know that my practices are unconventional. I have had very bad luck trying to build a team from college-educated enology professionals. The beauty of training Sandra is that she literally didnāt know anything ā nothing to unlearn ā so she climbed my learning curve with incredible speed and enthusiasm and now is a rock on which I strongly depend. That story begins with this wine.
St. Laurent is an unusual grape and I look forward to going over the details of its origins and our high-tech approach to bringing out its best. We have made this wine since 2013, and every vintage gets a little better.
A year ago, many of you snapped up a case of its predecessor, the 2015 St. Laurent and Iām eager to learn how you liked it. I love that wine, but this is a substantial improvement in color depth, aromatics, density, and richness.
@winesmith Speaking of that book, can you review the chapter on pH for us?
@rjquillin Certainly.
pH, which cannot be tasted and is not closely connected to tartness, is like a speedometer of aging, and there are desireable zones for different wine styles.
Letās clarify the difference between modern, fresh and simple white wines and reds, from which we expect profundity and ageworthiness.
Making modern white wine is simlar to in-town driving, where inherent dangers require a slower speed (20-45 MPH) to maintain good control and short breaking distances, and there is no need to cover a lot of ground. This corresponds to pH 3.2 - 3.4, where SO2 is very effective against microbes and oxidation. A nice crisp Sauvignon Blanc is best at 3.2, while fatter ML Chardonnays work well at pH 3.4 and lower titratable acidity. All this is in the college texts.
Less well discussed is red wine. This is like freeway driving, where the goal is to cover distance in a limited-access divided highway at 55 - 75 MPH when you are not in complete control of the vehicle but onlyg uiding its trajectory. This corresponds to pH 3.70 for low tannin reds like Pinot Noir and pH 3.85 for big, tannic Cabs ,Tannats, Petit Verdots and such, which need to age for 2 years or more.
SO2 is not effective against red wines because the pigments bind it, and anyway, the killer molecular form is very low at these pHs. Not to worry. These wines possess a natural immune system that suppresses vinegar bacteria by consuming oxygen. This appetite is much stronger at high pH.
Now when I say āhigh pH,ā I donāt mean 4.0 or more. This is like driving at 100 MPH, which is almost never a good idea.
For those of you who are interested in more of this sort of knowledge, I have good news. I have taught my condensed Fundamentals of Modern Wine Chemistry course hundreds of times since 1984 and have put almost 5,000 winemakers through its paces as an in-person class. Itās basically a four year enology degree in a weekend. In June, I will release the online version of the course. Please whisper your email address to me if youād like to be on the mailing list.
@winesmith So, why do we, seemingly all too often, associate higher pH wines with flabbiness?
@rjquillin There is a loose connection between titratable acidity, which is the perceived tartness humans can detect. You would think hi TA wines are low in pH, but if enough buffer is present, it is possible to have a wine which is high in TA but also high pH. Expert tasters talk a lot more about pH than TA. Mostly they donāt know what theyāre talking about.
That said, if you really know your stuff, there are attributes of high pH that have secondary organileptic consequences. These are related to the reduced volatility of compounds that ionize and become non-volatile. Wines over 4.0 generally lack aromatic brightness and can be leathery or soapy. If the brightness returns when they are acidified, then the pH is the cause.
More often, these wines are from grapes hung too long and are thus raisiny, oxidized and lacking freshness. Nothing can be done to bring these back from the dead, and the high pH is just an artifact, not a cause.
Many California winemakers are shy about correcting acidity, having been bamboozled by the natural wine crazies that non-interventionist wines are the best. This is akin to āgoing naturalā by not flossing, bathing or wiping your ass. Good wine needs parental care.
@winesmith Big fan of your wines. Canāt pass this one up. Looking forward to trying it. Thank you! Also, a big fan of Two Jakes. Any chance of seeing that soon? Loved the Aspects and Cab Franc
@dawnlac We are bottling Aspects this month and will certainly offer it to Casemates.
@winesmith Awesome! Thank you. I look forward to it!
VAN MURALS! GROUND SQUIRRELS! SPIT CURLS! AWESOME!
@dawnlac @winesmith ASPECTS! Yaaahhh buddy!
Wine rack is full, but how can I say no to this?
/giphy rickety-comedic-jam
2018 Saint Laurent - Carneros Ricci Vineyard, Sonoma County
I was contacted by Sandra, WineSmithās Assistant Winemaker to Lab Rat the newest vintage of their Saint Laurent. I have ordered each of their previous vintages therefore must be in their system as a sitting duck! Being a subscriber to Clarkās YouTube channel, I had already viewed their latest video about this wine and was intrigued by this vintage and the changes they made, mainly 100% flash detente. (He also has a few tangential vids on his cooking show about what to pair it withā¦seafood, sushi, etc.)
Here are my tasting notesā¦
In the glass: Dark red color, much darker than previous vintages. Legs slow to form.
Nose: Sweet tobacco, rich, deep, dark fruitā¦cherry/plum. (Much different than previous vintages that showcased sour cherries, raspberry and mulberry). Fruity but not the jammy type. No alcohol heat. Slight wet cedar and medium oak.
Taste: Smooth, extra soft tannins. Heavy mouthfeel. Ripe Boysenberry, a little cranberry. Dry yet fruity. Slightly lingering but finishes quicker than you would think based on the initial mouthfeel. Balanced acid.
After a few hours open:
-Nose brought what I can only describe as ripe strawberries with a balsamic reduction.
-Scents of violet/iris.
-Definitely more oak present and the woodiness comes out on the palate as well.
-The fruit flavors linger a bit longer.
-Because this wine is perfectly dry it leaves you craving more.
During dinner, which consisted of a few Thai dishesā¦Coconut Chicken served over vegetables with a light peanut/lemon sauce and Singapore style noodles with char siu pork, the wine had enough acid to cleanse the palate and still hold up to its original characteristics.
I consider this an easy to drink, food friendly wine (or by itself)ā¦but much different than its predecessors. I think the flash detente added years to this wine making it more complex and sexy at best. It is simple, yet has a mysterious complexity that keeps you filling your glass.
If I were to have this wine at a restaurant or a friends houseā¦I would be impressed and looking to find some of my own.
Congrats Clark and Sandraā¦best vintage yet.
Dave
@Allieroon Youāre killing me! Sounds delicious!
@Allieroon I really like the ripe strawberry / balsamic reduction description. Spot on.
@Allieroon Whoopsā¦forgot to upload pics for those of you that like picsā¦
@Allieroon Liking that vintage Rat!
@Allieroon Thank you for your lovely Lat Report! The 2018 vintage has become one if my favorites. I am thankful for the chance to share Clarkās and my first WineSmith co- creation with all of you.
@Allieroon Thanks for the great report and pics
2018 wine smith Saint Laurent Carneros
This was a new varietal for me, Iāve heard of it but never gotten the chance to try one so thank you CS & WS for the chance.
It required me to do some minor research on what type of red it is and what might work for food. It looked like a lighter red, somewhere between a Pinot noir and a Grenache in body.
My typical tasting partner is my bride, who doesnāt drink much red wine. Mostly whites and pinks. She will occasionally drink Pinot noir so I thought there was chance she would enjoy this.
I consumed this over 2 nights.
Night 1 notes; lightly chilled this down, (Iām not Ron so I absolutely did not take the temp) and went for it. Dinner was grilled pork chop with a herb compound butter, and some garlic green beans.
Please note the alcohol is a low 11.2%.
Right outta the bottle this hits like a heavier Pinot, clear deep ruby red, solid deep color depth with more of a lighter ruby around the rim. Subdued tart cherry, some tobacco, a tad bit grapey. A lot of more savory herbal notes both in the food and wine that kinda played nicely together. No noticeable alcohol, or wood that stuck out.
When sipping I found the tartness of the red fruit to be a bit more pronounced as well as the grapiness of the wine, I felt a bit disjointed in a way I am having trouble describing. The acid is good, maybe could have used a tough more but overall seemed to go down easy with the dinner. Itās dry, medium bodied, smooth, low dry tannins. Iād call the wine overall fairly balanced.
Candace didnāt enjoy it and poured her remaining 1/2 glass into mine. She noted the tartness as her main issue with it.
Night 2 notes; I left 1/2 the bottle corked on the counter overnight. Tonightās dinner of a ribeye steak, with cheesy zucchini didnāt seem to be much of a compliment so I enjoyed it before and after dinner. It seemed to considerably smooth out tonight. Much more Pinot like, the tartness was greatly diminished and the grapiness I noted prior was also much more subdued. This was again chilled down for a bit and they seemed to be the way I prefer it. As it warmed up over the course of the evening I found myself enjoying it less. Candace also seemed to enjoy it quite a bit more tonight, she only took a sip as she was really enjoying another bottle that I opened for her.
Overall: the wine was quite interesting. I would serve it like a Pinot noir, with similar food pairings and to help with expectations give it a good solid decant for maximum enjoyment.
@CorTot Thank you for ratting.
@CorTot what is this tasting book?!?
@pete0744 https://www.amazon.com/Wine-Tasting-Notebook-Steve-Long/dp/1936880024/ref=sr_1_3?crid=FZP8GR3CPCNW&dchild=1&keywords=wine+tasting+notebook+de+long&qid=1621868204&sprefix=de+long+wine+tasting+%2Caps%2C209&sr=8-3
@CorTot great vintage woot book
@WCCWineGirl Just a sticker. WD used to sell those note books.
@CorTot Iām going to have to hit up WD for one
After buying a few bottles of this last year when it came up on CM, I canāt help but buy a full case this time.
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2018 WineSmith Cellars Saint Laurent - $80 = 28.56%
Ok DMV/NOVA, splits time??
I got to try this early via a scheduled WS event on Sunday night with a hint left on this lovely offer upcoming. Will drop my notes in later after work, but if you want the newest Saint Laurent child on the block, this one grew up fast in a short period of time and itās done well!
@bunnymasseuse
Hello, Iām down for an 4/8 split. 4 for me. I donāt really have enough room but Iād rather not pass this up.
My Faux Rat aka Bunny report:
I got to try this new beauty as part of a 3-wine Winesmith event yesterday. I also purchased the last Saint Laurent offered here, but decided against opening up another WS bottle (already opened 3 yesterday and couldnāt have 4 half drank with only one person drinking!) to do a vertical comparison with the 2015.
Compared to what I remember about the 2015, this year is a softer, more mature, developed and rounder mouth feel than the previous version. After a half day of drinking later, and what I remember of yesterday vs today, more nose on day one than day two, but more defined mid palate berry today than overall berry yesterday. I do agree on some of the wood notes in this bottle vs the previous version.
I did not have food with my tasting last night, so notes were more defined, less nose today for sure, not a long lasting berry in the mouth today and was more long lasting yesterday. I also tasted a lot on Sunday, so Iām doing my best to note compartmentalize ; ) . Today it was sausage balls (had to make a quick dinner) with mild sausage, cheddar, a MD amount of garlic, Lawrys seasoning, parsley and basil. The even mild spicy sausage really dulled the berry or long lasting mouth feel today, so not a good pairing on day two, but drank well in its own without food (had some before I ate). This may have been a better pairing for day one tasting but do think the pepper and such in this recipe may not have been a good match even on day one.
I do love the previous release, and it seems more bold and tannic compared to this, but this holds its own, and Iād venture still can be set aside for some time, but Iāll defer to @winesmith for the best time frames for laying it down.
@bunnymasseuse because folks love pictures to live by!
@bunnymasseuse
@bunnymasseuse
@bunnymasseuse
@bunnymasseuse
/giphy hideous-calm-chestnut
@bunnymasseuse
Do we need to set up a go-fund-me to get you some acceptable glassware?
@rjquillin hold on now, donāt dis my wine freebie giveaway from the Orioles , I got a cheapie decanter at the same time (ok I like giveaways, letās call it as it isā¦)ā¦ just cause my team is in the ****er is no reason to point
@bunnymasseuse Iāll take two if youāre okay with it, just let me know!
@cduan can do!
@bunnymasseuse @winesmith Thanks for jumping in on the rat reports.
I have 5 bottles remaining of the last case from heavy rationing. It was my favorite WineSmith purchase so far.
/giphy baffling-psychedelic-sheep
Anyone in for a split in the Atlanta area?
@Springbank very possiblyā¦ where around Atlanta are you?
@Springbank I am in Decatur. If youāre nearby (or anyone else is), I could be cajoled into splitting a case.
Oh, you just had to do this to me, didnāt you? Just when I was making some progress in reducing the inventoryā¦
Anyone in Sioux Falls or the Twin Cities looking to do a 2-way or 3-way split, let me know.
@coynedj Time to re-connect with friends and together drink your way out of this terrible problem.
@coynedj TC, would take 3. Donāt know the wine but love Winesmith!
@coynedj I donāt think I can handle 9 bottles - anybody else out there?
Ughā¦I already bought two cases over the last week. Dare I?
I will vacillate for a while and ultimately purchase a case if itās still available. And kick myself if it is no longer available.
I have 5 left of the 15. Guess I need a case of this too! Fwiw I love gifting Clarkās wines as they are so unique!
Oooh, sounds right up my alley. A dozen it is!
/giphy suppressed-bored-panda
@winedavid49: how do you feel about shipping to southern az mid june?
I broke my unemployment investment moratorium for this
/giphy marketable-abrupt-lizard
@mddyka That has to be one of the most appropriate giffyās I have seen on this site.
@Mark_L @mddyka amen to that
3 cases in three days. At least two of them will be split. (I keep telling my wife.)
/giphy freaky-conventional-vanilla
Anyone want to split a case in Los Angeles? I live in Downtown LA and have a wine fridge to hold them until you can pick them up. Iād be happy with 6 but would be fine with 4.
@halwarning @buffaloroam
If they can make it to Klez, and you need a third, Iād help out.
@buffaloroam @halwarning @rjquillin
I live in Culver City and would be happy to take 3 or 4 if others fall through. Iād pick up from downtown.
@buffaloroam @coinct @halwarning @rjquillin Iām seeing more people who should join in for some gatherings! Head over to the SoCal gathering for the Pasadena Pops!
@buffaloroam @coinct @klezman @rjquillin Love that idea!
Seattle split anyone?
/giphy envious-jubilant-pan
I bought several bottles of Clarkās 2013 Saint Laurent way back when, and really enjoyed them through about 2017. The last bottle or two that I drank in 2018 had changed markedly and I did not enjoy them. This is based on my notes at the time, I canāt say I remember the details at this point.
So based on that, Iām going to order a trio and plan to drink them this year or early next. They might be completely unlike the 2013 and hold up longer than that, but I would rather enjoy them while Iām pretty sure theyāll be great then take a chance in a couple of years.
Clarkās wines are always a treat so I have no doubt these will please.
@daviator
I had a 2013 back in April and it was delicious. No issues. Held up beautifully.
@chefjess @daviator
The 2013 is from the same vieyard but a very different style. No flash detente, thus lighter in color and body with less fruit and more earthiness in the nose. We stirred its lees, which gave it a terrific texture but muted the nose. The 2014 was made the same way without lees stirring. The 2015 ws 50% flashed and this wine was 100% flashed. The vintages are progressively darker, richer in the mouth and brighter in the nose. I really have no idea how this will age nor what will happen. Iām sure five years will be no problem, but beyond that Ijust donāt have the experience to say, except that I like what happens with a week of breathing - seems to firm up the palate.
@chefjess @daviator @winesmith
Perhaps I missed it in scanning the offerā¦
Flash detentƩ; for this vintage, anything in particular you were looking to enhance or minimize with the process?
@chefjess @daviator @rjquillin What put me on to flash detente was the extremely tight cluster. The grape canāt be grown in France or Germany because of their humidity, which causes mildew and bunch rot. Itās better suited to drier climes like California and Austria. Nevertheless, in Carneros, I was a little concerned that in some years, I would want to flash to kill mold, vacuum of mildew aromas and most important, denature the laccase enzymes that botrytis produces, which attack color and cause browning.
If I was going to do it occasionally, I thought Iād better do it consistently so the style doesnāt change all the time.
Many other advantages accrue. Color extraction is complete and amazing. We get 100% of skin tannin and no seed tannin. I actually like a bit of seed tannin framing, so I add the seeds back to the fermenter.
You may be surprised to learn that this variety is absolutely loaded with pyrazines (bell pepper, canned green bean). The dense, fine tannin structure integrates these aromas so well that they arenāt obviously veggie, but they do put a dark twist on the fruit aromas. Flash removes most of the pyrazines, and thus is very popular in places like Monterey where the winemakers are quite āpyra-noid.ā
@chefjess @daviator @winesmith
Thanks Clark.
@chefjess @rjquillin @winesmith Thanks for the additional insight and feedback, I look forward to trying the 2018!
@chefjess I wasnāt the only one on Cellartracker who noted a change in the 2013 after several years, but glad yours held up better. Could be differences in how it was stored, or just good luck. Not every great wine stays great indefinitely, so my experience wasnāt intended as a criticism, just an observation. I try my darnedest to drink wines at their best, but thatās often a process of trial and error.
Intrigued and in for 3 but shouldnāt I be concerned about shipping to SC in the heat? I usually avoid wine shipping during the warm months, kind of like only having oysters in months with a āRā in the name.
@karma2u interesting, we have oysters as long as the day sends in āyā.
@bunnymasseuse haha
@bunnymasseuse @karma2u
Same, but here in the south, we do avoid eating them raw in months with no āRā. Particularly Aurgust, no matter what my son thinks.
@bunnymasseuse @karma2u @pseudogourmet98 Thatās what I do as well. Oysters are great against anemia and a steady diet is great for iron deficiency. Half-shell flavor is best when the oysters have lots to eat. The colder water in winter increases oxygen solubility and allows plankton to thrive, providing abundant food supply. Instead of fat, oysters store extra calories as glycogen, which is sweet.
Besides having less flavor, the warm water causes them to spawn, and the spody in the shells can be rather disgusting, but when you grill them, the problem goes away, like the difference between raw and cooked egg white.
Here is my recipe for Oysters Nouveau Riche:
-Choose medium to large oysters and shuck them, removing the top plate and cutting the tendon that secures them to the bottom cup. Avoid spilling (or collect in a bowl) the liquid.
-Arrange the osters on a non-gas weber charcoal grill (one that has a lid that seals). An 18-inch will hold about 18 oysters. Wrap each oyster with half a rasher of thinly sliced bacon (Oscar Meyer is good) or pancetta.
-While you are preparing the oysters, get a good charcoal fire going until the coals are no longer black, then spread the coals evenly on the grill bottom.
-Place the grill full of prepared oysters above the coals and seal the lid except for the ventilation holes on the top. Cook for about ten minutes or until the bacon is sizzling and the fat is rendered to mix with the oyster juices.
-While the oysters are cooking, steam half a pound of spinach, capture the water, place on a cutting board, chop coarsely.
-In a medium sauce pan, melt 2 tablespoons of butter, stir in 1/4 c flour or arrowroot and slowly add one cup of the spinach water until you form a sauce. Stir in the chopped spinach and add black pepper, salt, and a little pernod or anisette.
-When done, remove the oysters from the heat. I usually leave the grill and add one Tbsp of the creamed spinach. Serve with freshly baked bread and a lot of good butter (I like Kerrygold). Once your guests discover these morsels, you will find that they will evaporate in a very short time.
Check out Gracious Living in the Time of Corona for more about Seafood and St. Laurent.
Anyone in Denver want to split?
New Orleans splitters?
Anyone in the Iowa City area looking to split?
/giphy hello-out-there
One of my favorite wines made by one Californiaās most respected winemakers. I have one bottle left of the 2013 and one of 2017. Iāll have the 2013 tonight with wild goose over polenta. Iāll let you know tomorrow how it is holding up. Looks like I need to restock, so Iām in.
@ScottHarveyWine wild goose over polenta sounds like a perfect pairing!
@ScottHarveyWine Had the 2013 with wild goose over polenta last night. Ruby bright red color, no browning, Nice creamy nose, bright cherry cola with white pepper spice. Taste, steak tar tar with fresh parsley, enjoyable, good drinkability, acidity holding up well, no oxidation or bottle bouquet, good palate cleansing ability and great with the wild goose.
Excited to compare it with the new vintage when I get it. Cheers
@ScottHarveyWine I look for to your notes comparingā¦ I only had the 2015?
I went back and looked. the 2017 is Grenache. All the more reason to get some more.
/giphy enigmatic-fittest-cook
Pdx split?
@douglasp60 guess what I gotā¦
/giphy polite-cagey-shake
We can split this too if you want!
@douglasp60 @sillyheathen I would be up for a 3-way split if you are interested. if not, thatās fine too.
@jfuruno @sillyheathen i am cool with that
@douglasp60 @jfuruno sounds good to me!
@douglasp60 @sillyheathen Thanks!
Received this today. Bottles were hot to the touch. I waited 2 hours and they were still warm. The ups person handed them to my directly, so they werenāt sitting out at all. I opened a bottle and the cork was sopping wet with wine sitting on top of it. The wine was still very warm. I put my glass in the fridge for 15 minutes to cool it down. it isnāt completely ruined, but not great and I donāt know how long it would last with the bad corks.
@Rstoker received mine today as well. Same thing corks were all (11/12) soaked. Pulled a cork and temp was 94 deg (Iām in Houston). Put that one in the fridge hoping for the best.
@Rstoker @SDL3 @Winedavid49 @winesmith
I recieced mine yesterday and immediately opened the case. To my shock it was loaded upside-down. The next was the amount of stained cardboard. It is either the red foil having stained from heat, or wine seeping out from the cork, past the foil. I left it sit at work but will get some pictures posted later.
@Rstoker @SDL3 if itās bad please request a refund. Itās the only way to make things right.
@jml326 @Rstoker @SDL3 @Winedavid49 @winesmith pull a foil cap, if the corks are stained all the way to inside of the foil youāll know the full story.
@CorTot @jml326 @Rstoker @SDL3 @Winedavid49 Leakage due to heat expansion is likely the case. Those capsules donāt melt or bleed color. Usually the wine is okay but now that the cork/glass seal is broken, the wine should be held at an even temperature to avoid the expansion and contraction that will pump air into the wine and eventually oxidize it.
@CorTot @Rstoker @SDL3 @Winedavid49 @winesmith
9 of 12 have stained cork to the top and a smell of sour/vinegar/ stale alcohol smell
@CorTot @Rstoker @SDL3 @Winedavid49 @winesmith
@jml326 @Rstoker @SDL3 @Winedavid49 @winesmith itās obvious there was a failure in shipping. Wine country connect takes that risk, Iād request a refund.
@CorTot
Thanks i did also put in a customer service request
@CorTot @jml326 @Rstoker @SDL3 @winesmith by all means weāll replace. also, the wine is probably still drinkable. try it.
@jml326 @Rstoker @SDL3 @Winedavid49 @winesmith this is true, Iāve had this happen and the wine tasted perfectly fine, however the acceptability of it may depend on your plan for the bottles, are they for short term consumption or longer term cellaring.
Iāve also had some from another shipper show up hot and be undrinkable.
@CorTot @jml326 @Rstoker @Winedavid49 @winesmith I took a few pics as well - very similar (maybe worse) than jml326ās. Anyway, I sort of hate to admit this because it feels like an indictment of my palate, but I still like the wine. Itās a lighter (on the tongue, though surprisingly dark in color), fruit forward wine with a little bit of a Beaujolais vibe to it - perfect patio pounder for summer evenings. So, assuming the other bottles held up similarly, itās exactly what I was expecting.
@CorTot @jml326 @Rstoker @SDL3 @Winedavid49 @winesmith it sounds like what I had on the preview, even for the WS trio tasting I had some leak on the cork (mid May ship to MD) but not as extreme as yours and did not affect the taste that was expected. Hoping for the best, get mine from basement temp storage this weekend to see how mine look.
@bunnymasseuse @CorTot @jml326 @Rstoker @SDL3 @Winedavid49 @winesmith
Mine arrived leaking as well. Corks soaked. Cardboard soaked. Wine down the bottles. Corks pushed up. The gamut of issues. Not good. Sent a note to CS. I usually only drink one immediately and the rest are longer term. Opened a completely leaking bottle and it was undrinkable. The next was mildly acceptable but not what I would say is one of Clarkās wines. Iām afraid most will be like the first bottle based on the conditions. Had a 2013 back in April. Delicious. This, not so much. How very heartbreaking.
@CorTot @jml326 @Rstoker @SDL3 @Winedavid49 @winesmith interesting what you mention about the foil. All of my bottles the foil definitely left color on the cardboard. Whether or not that means they were transported roughly or what, I donāt know. None of my 12 bottles had appearance of leakage (and Iām in Houston) so Iām crossing my fingers. I did not remove any capsules to check but will do so tomorrow for giggles.
@CorTot @deadlyapp @jml326 @Rstoker @SDL3 @winesmith jingling and jangling of wine (within reason) in transit is not bad for wine IMO.
@CorTot @deadlyapp @jml326 @Rstoker @SDL3 @Winedavid49 It is true that if bottles are shipped upside down they will spin, damaging the label and creating circles of foil paint. This is why nobldy ships wines this way - always rightside up. What I intended to say is that I have never known a foilās paint to liquify and produce the effects we are discussing here.
my wine is inedible, really wish I didnāt buy during summer
I love the 2015 of this wine so much (5 left), but alas. Iām not enjoying this at all. I donāt know if itās the vintage, or the leakage (my corks are in bad shape too), but itās no comparison (11 left). Between this and the $291 double BOC Iām taking some time off from Casemates. Thatās a lot of wasted money over the last month.
@pupator try chilling it down a bit and giving it a lot air. I found it better that way.
Thanks. I drank half the bottle night one, then put in a carafe and in the regular fridge, sealed overnight. It was just okay night 2. Better than night 1, but nowhere near the 2015. Iām going to drink them side by side soon to make sure itās not my poor memory or imagination.