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Some interesting stuff, but it wasn't exactly a probing interview, so it's hard to know if there's more to the story. Two things intrigued me: - The decision to use whole clusters for Monvigliero, as Burlotto does. - The fact that Vietti bought one-half hectare of Rabajà from Cortese. I believe all ...

Yes, I noticed that name!

Those CT notes are strikingly different. I'm not sure what to say. I think the person who brought this said it was purchased around the time of release, he's had temp-controlled storage, and it was decanted an hour or more ahead. There was nothing off about it, or any indication of poor storage.

RO at LLC got underway in 1987 if memory serves. I do know it predates the 1995 vintage by a few years. I suspect the issue is more the 1995 vintage in general. That vintage came to market right when the US Bordeaux boom was getting underway- the "big one" in which being a wine connoisseur eventual...

I would say more elegant and refined, with no hints of chocolate-covered cherries or mocha.

Yeah, I'd imagine your suppositions to be correct, super-spendy cult CA wine only really has two consumer bases: the conspicuously wealthy and the conspicuously nerdy and one of those categories I'd think is much more likely to use CT than the average bear. I'd also imagine board darling types also...

CT users are dominated by Americans. Think of all the wine consumed just in France, an incredibly small number are in CT. I played around with this years ago in discussions on the CT forum with Eric and others regarding expanding CT. My position was automatic translation was critical to driving non...

Sounds intriguing, and mouth-watering.

Schaller & Weber savories and pecan pie from Two Little Red Hens. Um-um, good!

Wish I'd saved some of the Pegau for the pie.

Nice to know they were responsive, but pretty lame, nonetheless. What were they thinking? I'm finishing my second non-fiction book now and, like the first, a good index will be a priority.

These were two of the wines served in my brown-bag group tonight. Though utterly different, they shared (for lack of a better term) the bleccchh factor. 1995 Ch. Leoville Las Cases - St. Julien At first there was a faint scent that made me think it was a big cab, but that might just have been the po...

Ian S wrote: ↑
June 13th, 2019, 6:14 pm
Hey David - is J.J. Christoffel well known on this site? If so, great that it gets it's due. If not, STOP IT!

Their two primary holdings were Treppchen and Wurzgarten in Urzig.

This wine is not only rich; it exudes richness. I'm guessing it's sumptuous in all dimensions, too. 94-97 points Vinous The 2018 L'Évangile is shaping up to be exceptional. Rich and sumptuous in the glass, the 2018 exudes richness in all of its dimensions. Opulent and dense in the glass, with soft c...

As far as Bryant goes, does anyone know how much of their product was sold overseas? I kind of think that they and the rest of the "cult" wineries are distinctly American and without a Parker to whip up hysteria every so often, there will be nobody to impress with a bottle. The Europeans not only h...

Looking back at that 2018 Les Gravieres note of LPB's, what's with that "rocks up," which she seems to employ as a verb phrase? The other funny thing is the utter disconnect between her descriptors and Galloni's: Perotti-Brown (94-96): "... gregarious blueberry pie, chocolate-covered cherries and pl...

If you have to say "fruity," or "fine-grained tannins" or "hard tannins" or "astringent" many times, so be it, even if it's repetitive. But it's a basic rule of good writing not to repeat too often phrases that call attention to themselves, as "decadently fruited" does. "Red-fruited" bothers me less...

I agree the phrase tells you a lot about the wine, though "fruited" is a bit annoying. What's the matter with "fruity"? The real problem is the repetition. Good writers are careful to avoid reusing very distinctive phrases like that too often (e.g., recycling it in another review of the same categor...

You're right Leo.

That must be because you're a snob. neener In truth, I also would lean toward "millenia," but without any good logical reason, and certainly not based on consistency. I think the use of Latin plurals mainly reflects the urge to sound cultured. I think it's not too different from the urge to use "Bar...

Anton D wrote: ↑
June 12th, 2019, 8:14 am
Did you notice the time frame... ? You think a six week antacid trial gonna kilt him?

For those who haven't read the study, it tracked people who used PPI's for 10 years.

Another term for the LPB bingo card: "decadently fruited." I guess that's equivalent to Parker's favorite, "hedonistic." 2018 Durand-Laplagne Les Terres Rouges, Puisseguin-St.-Emilion ...scents of plum preserves, Black Forest cake and Chinese five spice with wafts of potpourri and fragrant earth. Fu...

G. Newman wrote: ↑
June 12th, 2019, 5:33 am
Greg, I anxiously await the first 1000 point wine.

With that many critics and the Zachy's methodology, it shouldn't be hard to achieve that cumulative score.

Medium is a fully English word now, so there's no need to use "media". neener A very interesting example. I think the explanation for that is that "media" is really no longer a plural of "medium"; they've acqured separate meanings. While "medium" in this sense refers to the form of transmission (e....

GregT wrote: ↑
June 11th, 2019, 7:17 pm

At Starbucks, would you order two cappucini?

Do that!

Then watch the poor guy or gal behind the counter. They'll blink once or twice and then ask you for your order again. Fight the good fight! For the honor of the language!

For the honor of Italian?

So, you never undertook an antacid trial? It doesn't have to be forever, but can take 6 weeks or more to start showing its benefit. (Watch out for crazy people who say antacids will kill you some way ...a 6 weeks trial could answer your question, then you could decide if you want to continue.) Like...

Zachy's must not be getting the Sherry-Lehman e-mails. I'm afraid 300 points just isn't going to cut it anymore.

Charlie Carnes wrote: ↑
June 11th, 2019, 5:45 pm
John, you are being too nice. To me he seems to be saying that a crappy wine tastes good. It's like he sneezed, sharted, then gave it a 92. Please forgive me if that's too crass, ill take it down if it is.

No, you've enlarged my Anglo-Saxon vocabulary.

Sounds like a newfangled dumbing-down. At any rate, I don't think it is a long-established standard at NYT. In fact, here is an article from two days ago that uses millennia . https://www.nytimes.com/2019/06/09/dining/what-to-cook-this-week.html Good catch! But it's not newfangled or dumbing down. ...

Yes, the Madoff trustee has been extremely aggressive and has done an amazing job recovering what could be recovered and distributing it equitably. (Of course, the target of the clawbacks have a different view.)

As we all know, some wines speak to you. This one seems like a downright chatterbox: The 2014 Barbera d'Alba is an intriguing wine in that it speaks more to the personality of the estate than to the year, or even to Barbera. The 2014 is a Cappellano wine, and that's pretty much all there is to it. ...

Take this to Asylum, boys! It deserves its own thread.

David Wright wrote: ↑
June 11th, 2019, 10:48 am
Cool story, but "millenniums"? Oh well, at least it wasn't "millennium's."

Most journalism style books eschew Latin plurals.

It's really fascinating. The New York Times has a story today : Other seeds seemed to be separated from their contemporary relatives by only one reproductive cycle in almost two millenniums. One seed found in a first-century Roman well was closely related enough to have shared a parent with Pinot No...

I've had a vintage Madeira that has showed some signs of further oxidation. The first time I had the wine, it was richer, more nuanced and showing more flavors of caramel and fruitcake, while the second time I had the same wine some 5 years later it showed drier flavors of hay, chopped nuts and smo...

GregT wrote: ↑
June 11th, 2019, 12:58 am
... anything bad that can happen to it already has.

That sums it up!

Thanks for the update, Lee. Note that I decanted mine ahead and it was consumed over a very leisurely evening. That may account for why it was more open.

Anton D wrote: ↑
June 10th, 2019, 12:22 pm
Holy cow, I never thought about a visit from Tom Hill.

It has happened to many of us.

You got any particle accelerators in Chico that could justify his trip?

I feel like I'm watching a real-life episode of House.

Sh@n A wrote: ↑
June 9th, 2019, 7:19 pm
This is the only other case I have heard of similar to me (a 2017 study of a US man who had to go to the UK to get diagnosed). It describes the fire sensation.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5371212/

Why do you say he had to go to the UK to be diagnosed?

Though Champagne has a reputation for being delicate and in need of careful shipping, if these bottles have retained their sparkle, the CO2 would tend to reduce oxidation. I've had a few surprising (in a good way) experiences with older sparkling wines that had not been treated well. It should be fu...

I can't find any reference to Geeting & Fromm (retailer? distributor?) or Pickerline Importers, so this must have been brought into the US a very long time ago.

Yes, sulfites don't seem like a complete explanation. Also, I'm not sure what their levels are in beer.

I wonder if sulfites might be at least part of the issue. They tend to be higher in white wines, and are often significantly higher in sweet wines, as I understand it. I used to get mild reactions at tastings of German rieslings (stuffed nose), though that's less of an issue now as sulfur levels hav...

Unfortunately, LVMH's drinks division has revenue of about 5 billion euros, so this is far below their materiality threshold for disclosure.

What will the critics do now?

Colgin sold 60% recently at some undisclosed price. Does anyone know what they actually got? That would probably be the most recent comp. The complaint says the Bryants were basing their $125M valuation on the price that LVMH reportedly paid for Colgin, but I've just searched now, and i can't find ...

Just so long as people have a way to let other people know the cache[t] of the wine they are drinking, the upper end market should survive. Social signalling will prolong the high end's life span. Thorsten Veblen lives, and he's following this thread closely. https://savageminds.org/wp-content/imag...

That is the question.

$125 M valuation on a business that makes $1.7M in profit , doesnt seem like workable numbers, i know the land probably is the bulk of it but still. Nice to see a finance person being responsible and not just going along I wasn't going to read the article until I read that. Bryant has a net revenun...

Here's a note from Neal Martin that I really like. Lots of metaphors, and it made me chuckle, but I came away with a good sense of the wine. Only "symmetrical focus" throws me: 2015 Domaine Lamarche La Grande Rue Grand Cru Vinous 95 "The 2015 La Grand Rue Grand Cru has a concentrated bouquet, very p...

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