Wine Berserkers - international wine social media, online community, and discussion

Well I have hunkered down with lots of Champagne for now to last through the current madness. California alternatives are not too shabby, but the still don't quite rival most of the elite producers. When Cali can produce a bubbly that tastes like Krug 164, then I am all in ..

"in 2014 he poured Gevrey-Chambertin, Lavaux St. Jacques, Clos de la Roche, and Chambertin :) Roumier was there in 2013 to pour his 2010s: Chambolle-Musigny, Chambolle Les Cras, Morey Clos de La Bussière, and Ruchottes-Chambertin" That was before Rousseau Chambertin was selling for $2,000.00+ per bo...

Considering the latest offering for a Rousseau dinner in NYC was $2,950.00 per person, I kind of doubt they will be pouring in a walk around tasting. Roumier...perhaps. Christophe has some lesser cuvees that could be poured...

Nice notes. You have now inspired me to take a trip to Toronto and eat at Grappa. Just curious, what is the corkage policy? I have a 2000 Giacosa Red Label that needs a good occasion to open.

. . . How much longer will the Parker name be meaningful? . . . A very interesting question if taken seriously. Frank Schoonmaker, a wine writer and famous wine personality, invented the idea of putting the name of the variety on the bottle instead of calling it "Hearty Burgundy." He had Schoonmake...

We’ve been fans of Pépière Muscadet since being introduced to it decades ago by Joe Godas at our local wine store. In 2007, we made an unscheduled visit to the property after a lunch of "moules et frites" in Nantes. After arriving at the property, we ended up waiting for Marc as he was off on an er...

I am afraid for me this is the poster child for Pinot as syrah winemaking. Do they really want to pursue this style? Is it just the site? Competition for the Meiomi slice of the market? Just seems like the opposite of what Pinot can be

Top shelf Chablis. I don't find Riesling needs it so much. +1 recently opened a 2007 Vrignaud Fourchaume Chablis for a wine tasting group. No decant and several of the group thought it was older and going over the hill. Re-corked the half bottle and put in a cold garage temporarily. 2 days later I ...

Or Henri Jayer could be resurrected and start making Vosne again!

Don't want to sound morbid about this guys, but SQN peaked in price on the secondary market when Manfred had his accident and it was not clear he would recover. This is common in the art market when it is known an artist is about to die or just passed on. They are not making any more pieces of art s...

Here is his full bio https://www.markoldman.com/about/full-bio/ Any one read any of his books? Never heard of any of them. Wow, Stanford lawyer, pillager of Bernie Madoff wines, award winning author, how has this guy flown under the radar. Only thing he left out is being one of Oprah's best friends..

Ontario, Great Lakes regions in US generally. Producers used to have to hang reds to dehydrate and get sugar levels up. Now fruit is ripening along the razors edge that used to be Burgundy. With money and time, equipment and techniques are getting better allowing for even better handling of fruit th...

And savvy somms will know exactly what we're doing...ruining a good pinot noir! OMG this is hilarious. This guy must have started in the porn industry.

And he is a builder...put that wine sanctuary together brick by brick. what an awesome guy!!

Absolutely agree with all of the above. We fell into a nice routine, Chateau in the mornings, wineries in the afternoon. Keep in mind the driving distances are much greater than in a place like Burgundy. It will take awhile to get where you are going. For a nice little restaurant, there is a local p...

Take that four gras off the menu! Mayor DiBlasio does not want those poultry to suffer...before we eat them!

The 2001 was the real last vintage of this wine that was approaching reserve and "balance". It is actually aging ok. Like many big big wines, and many overdone members of the opposite sex, age tends to show the ugly wrinkles a lot more. Hey, people still buy it...

you can register, get 10 free articles a month. Then they annoy the s*** out of you with solicitations

+1 it is the criminal action in the first place who is responsible. Like arguing about a toxic waste spill and then complaining about the cost of the cleanup crew to haul away the mess..

However, to my understanding, resin was only used to seal the amphorae airtight. Coating the amphorae with resin sounds weird, since to my understanding, resin is dissolved into wine. Coating the amphorae with beeswax sounds more sensible, because it really doesn't flavor the wine nor is it dissolv...

Ouch! Someone is in need of a bump in their anti depressant. I guess those ceramic crappy coffee mugs that get shipped across the Pacific ocean from China should be banned to save the planet...

Well I grabbed one for research purposes. Many stores are going to get this as a pre-arrival wine at the same price for about the same tariff if you spring for 6 bottles. It is interesting that most all professional reviews are very positive, high 90's scores. I will have to do a search to turn up s...

Just a psa. Bolly 04 RD is up on lbw for $169 all in w free shipping. Just thought some bubbleheads woy want to know

I predict in the future the prices will be higher....if you find out anyone who does this, let me know. I suspect that there is little interest in futures offerings with most producers. If they have a good reputation, practically everything from name producers is fought over by importers these days ...

When the tide goes out...we will see who is drinking and who was just waiting for a bigger wave to wash in. The 18's and now the 19's in Burgundy may be quite good, and Hong Kong may have other things on its mind!

Despite the crazy temperatures and drought conditions, the red wine chemistry is actually pretty classical. I'm making a couple of barrels of Chambolle-Musigny this year—the best way to understand the vintage—and picked on Thursday. Potential alcohol is around 13.5% with a pH of 3.2 before malolact...

Despite the crazy temperatures and drought conditions, the red wine chemistry is actually pretty classical. I'm making a couple of barrels of Chambolle-Musigny this year—the best way to understand the vintage—and picked on Thursday. Potential alcohol is around 13.5% with a pH of 3.2 before malolact...

Might be helpful to have a bit of context. Was the occasion dinner? Wine group? Friday night curiosity? Did you decant at all...etc. Some sense of the wine in a bit of expanded tasting note would also be helpful. Texture, tannic structure, secondary developed notes, balance, heat...etc. These should...

Just drank a 5 Shooter Syrah last night. Decanted for 5 hours and it was still pretty young, but a lot of the oak had integrated. Really not noticing the alcohol at 15.5%. Still think it has a long way to develop secondary character, mostly primary black fruits. Texture was quite meaty and firm. But...

He’s the best critic writing right now for the wines I drink

+1

JonathanG wrote: ↑
September 14th, 2019, 8:59 pm
I even bought some 6L, 9L, and one 15L 2018 EP that i am hoping I can use for her wedding someday.

Except for the fact that in 25 years there will be no post-millenials getting married anymore...

Anyone ever get an explanation why Ponsot is bottling wine that can age for decades with a plastic Cork? Come on they must be smarter than that. I can appreciate Diam or even a well tried screwcap with a good liner, but plastic, PLASTIC?

Nice notes. Love the precision. Sucks that there was a mixup in the wines, but you can hardly complain about the wines consumed. A dreamlike resume. Nice to not worry about consuming $30,000.00 of wine in a night! You run in rarefied circles...

Robert.A.Jr. wrote: ↑
September 10th, 2019, 6:38 pm
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The truth is, neither have anything on this....

Other than the view from the winery and actually some vintages of the wine, this is what I miss the most about not being on the Ovid list! Buy all you can and hoard it, the stuff is amazingly good!

This is why I have pretty much given up on critic tasting notes as a buying guide. Tell me the history, the production methods, the emotional reaction to the wine and the texture and mouthfeel. I think most tasters can generally agree on textural elements in the wine. Fruit tones vary so much in per...

Hi Dennis, I had a look and sadly I don't believe I've got the episodes you're after. It appears like I've only got episodes from 2013 onwards. The 2014 episodes are still available whereas the 2013 episodes aren't even listed anymore. The three specific 2013 episodes I have are as follows. GR-EN-U...

Second the recommendation for Bouchard and Drouhin. Bouchard was particularly interesting, pay for the high end tour and it is a better selection of wines. Bouchard even lets you sit down at a tasting bar and relax while you taste the wines! (in a quiet room). For a first visit these are really love...

Really would like to listen to the Krankl interview again, the Jefferson wine podcast would also be fun. If I knew they would be going into storage I would have downloaded a bunch of them...

Thx Levi and Eric for your quick reply and thx for the many hours of enjoyment I have gotten from your work! Hope you both can keep up your contributions to the community. Isn't there some way you could charge a bit of an access fee to your sites to keep them viable? I would certainly pay a buck a b...

I was wondering if anyone had the same issues I am running into with previously recorded podcasts on Graperadio. I can get relatively recent episodes easily but older ones (pre 2014) are giving me an error message. Any clues to how to get better access?

Geez, now at least I know why it is impossible to get some of these wines in the US at reasonable prices. It looks like Mr Devine hoovered up half the US supply of 2005 Burgs!!

IIRC Tychson Hill and Cariad in the fall (September-ish) and IX and IX Syrah in the spring (February-ish). Thanks for the info. Do you know the release prices of those two, ballpark? If you have to ask....check out the auction market for these wines. You can often get them close to original release...

My favorite tasting comment from french translation
...olfaction melted. I have to remember to use that one!

Does this mean Screaming Eagle is going to raise prices again? They are already $3,000.00 in the secondary market. Somewhere in a parallel universe, there is the sound of Henry Winkler jumping over a shark. Now all we need in Napa to completely turn it into Disneyland III is a fairy-tale castle...oh...

I think the sentiment in this thread applies to those highly expensive type lists like Shafer HSS, Alban, Harlan, etc. But if you like a winery like Kutch, Carlisle, Rhys, Arcadian, Limerick Lane, etc., it still makes sense to buy from them directly, get the wines you want, not have to buy from ass...

O M G... I think I finally found someone for Suckling to hang out with in Napa. Goes to show you what you can do with almost unlimited amounts of $$$Check this out you Burgundy hoarding, cellar crawling, dusty bottle sniffing wine Berserkers...you are missing it!!

+1 It sucks that this is the only way they retail the wine. If it could be shipped I would order 6 bottles a year. I have never tasted another SB that has the gravitas that this wine has. Any other nominations for an equivalent wine? the other bonus is that the price never really escalates that much...

Don't...go...there

Nate Simon wrote: ↑
August 9th, 2019, 7:48 pm
I try, and I try, and I try, and I try, but I can’t get no torrefaction.

Very appropriate for the Stones tour....He still can't get no in his 70's....

You will have your heart stolen by the Chave. The 99 is awesome

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