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

Merkelbach, the most traditional producer of Riesling in the Mosel, makes fruit forward wines. They age spectacularly well. Yeah I was thinking of Riesling generally. Had three last night and young Riesling is almost always fruity. It's hard to think of a sweet riesling that isn't fruity! And I'm n...

Everyone has their own idea about what "modern" means in wine making, but I consider it primarily to apply to clean, science aided vinification. I also think international standardization plays into the picture. I don't think Ian was asking for a definition of modern. Just whether for a wine to be ...

No. There are lots of traditionally made wines that are naturally fruity. In reds, I'm thinking zin/primitivo, Beaujolais, lots of Cotes du Rhones and other grenache/garnacha-based wines, Corbieres, dolcetto, barbera, Morellino di Scansano, Lambrusco. The list goes on. I think where "modern" most su...

So Rodney Strong had 500,000 x 750ml of cabernet in one storage tank?!

I actually own a business that was impacted by the tariffs since late 2018. 10% then to 25% increase from China in our industry. I think most of what you said is accurate. We raised our prices as soon as possible, but the market limited our ability to do so. As competitors raised slightly, we raise...

Missing only "hedonistic."

Rating 98 Drink Date 2018 – 2040 Reviewed by Jeb Dunnuck Issue Date 13th Sep 2015 The 2010 Cornas Vieilles Vignes is jaw-dropping stuff. Inky colored and incredibly concentrated, with sensational notes of bouquet garni, iron (blind I might have guess 2010 Clape), violets, crushed rock and decent bl...

Well, there was that.

I'm not sure we're disagreeing, except that you said that my descriptions didn't make these wines sound overripe. So far as I'm concerned, in a dry wine, "porty" notes are pretty much synonymous with overripeness. Cooked fruit flavors, too, in most cases. And those were my descriptors. And, as I not...

Greg, I am not sure I would agree with that. I think your first obligation is with the people on your table and the winemaker, who will be pouring for you. After table pours, you usually end up with around a third of a bottle, enough to table hop and make new friends. A couple of years ago, we had ...

I'm sure your friends did. neener [cheers.gif] <-- That's a 30 oz. pour of a monster Aussie shiraz for you! FYI, I don't feel the need to rain on people's parades when they post glowing reviews of big, ripe wines I find vile. To each his own. I stay out of those threads. But I feel free to post my t...

Hey, it's their right to make a wine in any style they like, just as it's my right to dislike it!

None of these sound overripe. They just sound fruity. So you don't like fruit and prefer the savory elements. You don't think sweet, porty and cooked fruit (the Clarendon) qualifies as overripe? That's kind of my definition. The ESJ or Voge were at a level of ripeness where it's a matter of prefere...

I don't have any in my cellar, and I don't like Coors, so I'm afraid we won't be able to consummate a transaction, Jay.

And why are you picking on me? Lots of other people in this thread feel the same way, and I assume from Victor's thread heading, that he wanted to survey Berserkers' experiences.

Robert Pavlovich wrote: ↑
January 24th, 2020, 12:47 am
Perhaps a good reminder not to attempt 14’ reds right now.

I haven't had enough to generalize, but I'd say that rule applies to this wine. I think it has a future.

Do you think most 15 N Rhône are overripe? I guess this is sort of a calibration question. I’ve found the 12 voge vv to be very good and have found most 14 n. Rhône to be overly thin so I’d probably like the 10 voge vv then. Many or most of the '15s I've had were a tad riper than I like . Across th...

Markus S wrote: ↑
January 24th, 2020, 4:56 am
Not particularly surprised by the Clarendon. Both times I had one (from earlier vintages) it was overwrought making you feel like a cheap date in a dive bar kind of way.

And you feel bad when you wake up in the morning.

John L Hall wrote: ↑
January 16th, 2020, 2:36 pm
I’ve had good experience with aging the heavier Clarendon wines.

Just had a 2010 Clarendon Hills - Bakers Gully - Shiraz this evening and it was ghastly -- porty, sweet, like blackberry pancake syrup, with an alcohol kick. No syrah character at all. Bleccch!

In tribute to Michel Lafarge, who died a week or so ago, someone brought the 2014 Lafarge - Volnay - Vendanges Selectionnees to our brown-bag group. This was a puzzler at first, tasting it completely blindly. Relatively light in color (consistent with a Burgundy), with sour fruit hard candy scents o...

In one of those delightful coincidences, we had three syrahs back to back in my brown-bag group. We don't know what anyone else is bringing, so this was by chance (once we had six or seven pinots), though the folks who brought the second and third wine did feel theirs should come later among the red...

He also says that Hillside Select produced 30k bottles per year in both 2012 and 2015. 2600 purchases of the 2015 so far and 5800 purchases of the 2012. Those are certainly large enough numbers to have statistical significance. That's impressive. The CT inventories plainly reflect a big part of tot...

I did a little research on Cellartracker on flows of wine purchases. At this point CT has to be pretty representative of the overall marketplace. That might be, but I don't know that you can assume that. There are lots of people with big cellars who don't use CT. Some may have made its way into win...

The flyer said they have received a boatload of Elio Grasso Barolo ahead of schedule, which would be consistent with that.

4) The theory of the middle man (which I am assuming is the importer, wholesaler and retailer combined)helping to absorb the assault by lowering their margin is a utopian idea. I have not hear from any of the folks I know saying they are gladly going to drop their sales margin or profits to absorb ...

That does sound like an odd pair, Bill! Kind of night and day.

Mich@el Ch@ng wrote: ↑
January 22nd, 2020, 6:10 pm
He said or comparable wine outside of volnay.

Ah, I missed that. Sorry.

This is only problem I have had but it has made me a bit more conservative in the winter. This was shipped from east coast to Chicago and we got a crazy cold snap to single digits. They shipped without my knowledge and corrected it and made it right which was appreciated. thumbnail_IMG_3739.jpgthum...

From 2015 I’d consider: Angerville Champans Clerget Versueil or Caillerets Rossignol Caillerets or Chevrets Lafarge Chenes (might be a bit more than 150) Ramonet Chassagne Montrachet 1er Clos de la Boudriotte Barthod Chatelots or maybe Grunchiers Mugnier Clos de la Marechale The OP was looking for ...

But how many have received such scores from critics?

There's a long recent thread on this topic with lots of things to ponder (click here).

A little sleuthing behind the scenes turned up some hard numbers from an impeccable source. (Dan Kravitz can attest to their reliability.) The ’59 Haut Brion was a bit under 12.5%.

Guys - All we have is Galloni's account, suggesting without explicitly stating that the wineries who banned him didn't like his scores. I have no idea what actually happened, but there might well be another side to the story. So you might pause before passing judgment on the winery owners. Consider ...

If Total (or whoever) is foolish enough to think that demand is inelastic, they'll be disabused of that notion quickly enough. Retailers are in a better position, though, because they can sell South American or Australian wines as substitutes. It's the importer and distributors with fixed, European-...

Nola - We discussed the markup/final price issue in depth several pages back and I'm afraid you've got the basic math wrong. If everyone keeps their same percentage mark-ups, the retail price will increase in proportion to the tariffs. Plus, as was discussed, to maintain volume and profits in dollar...

... If you rate a restaurant, you go there, buy a meal, and write. Limited financial outlay. If you are denied access to many wineries, buying independently sourced bottles of wine to rate them can be costly, and influenced by the sources. Wine writers depend on access for information and to get th...

Never translated "colline" before. Thank you. I thought everything else was self evident. Always figured that "colline" meant "area" or some such. In wine terms, Colline is akin to Côtes in France -- wine from an area with hills or slopes -- although the literal meaning of côte is coast or slope or...

And there’s still a significant chance that the Airbus tariffs are increased and expanded in scope. Do you mean on the US side? Or by the EU when they get a ruling on their case against Boeing? I thought the October tariffs totaled $7 billion, the amount authorized by the WTO? On the US side. https...

I think that's fine as a heading. It's called off for the moment.

The discussions on what to drink in the case of a 100% tax on European wine has got me thinking. Do you guys collect or semi collect (buying a few bottles to age) wines not from the usual suspects? Are there producers or single wines from countries that aren't the US, France, Germany, Italy and Spa...

D@vid Bu3ker wrote: ↑
January 20th, 2020, 4:15 pm
And there’s still a significant chance that the Airbus tariffs are increased and expanded in scope.

Do you mean on the US side? Or by the EU when they get a ruling on their case against Boeing? I thought the October tariffs totaled $7 billion, the amount authorized by the WTO?

My ongoing frustration with Italian wine labeling. What is this and from where in Italy does it come? Bisson Colline Del Genovesato Bianco Indicazione Geografica Tipica Pigato Bisson Soc Agricola s.a.s. Chiavari Italia Even without looking it up, "Colline" is hills and Genoa is Genova in Italian, s...

My ongoing frustration with Italian wine labeling. What is this and from where in Italy does it come? Bisson Colline Del Genovesato Bianco Indicazione Geografica Tipica Pigato Bisson Soc Agricola s.a.s. Chiavari Italia Even without looking it up, "Colline" is hills and Genoa is Genova in Italian, s...

This is great news. However, the potential tariffs over the Airbus dispute remain, right? I'm reading this as no new tariffs in either case. I am guessing the current 25% tariffs will remain in place until the new trade accord is signed. That is incorrect. Now it would be diplomatic dirty pool to s...

For historical background, back in the 90s there were a number of Burgundy producers that wouldn't see Parker. (His Burgundy reviews were always kind of bizarre and hard to make sense of, and Faiveley -- with Hubert de Montille as its lawyer -- brought a defamation suit against Parker for suggesting...

FYI, I updated the thread heading in case anyone is confused.

Great to have some hard numbers! Thanks a bunch! Do share the Bordeaux figures if you can track them down.

OK. A lurker thinks this view was promulgated by Parker to explain why very old wines were so good -- they had alcohol levels at our current levels/levels he likes now.

I assume now that horizontal storage was at first a practical convention. All ideas about how it affected the enclosure came after that. You can store a lot more bottles in a confined space of an old cellar by laying them on their side and stacking them after all than you could standing them up. It...

Philip Ente wrote: ↑
January 20th, 2020, 8:45 am
from a scientific basis, perhaps the humidity is indeed extremely high at the bottom of the cork, but how well does humidity diffuse throughout the cork?

I think Greg and others have given the answer to that above: It doesn't diffuse in a sound cork because the cell structure isn't porous.

Another chemistry question, for Wes and/or Williams, I guess: Since alcohol is something of a preservative, when it's high, does it in any way alter the evolution of other things in the wine -- e.g., esters?

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