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Real Wine -> Pinotage = non sequitur

I was fortunate enough to have the '85 version of this wine 9 years back due to the generosity of Berserker, Eric Ifune. It remains one of the best California wines I've ever had. I mean, its remarkable by itself that a ever back then major house like Phelps would bother with a barely known grape fr...

Is the pro version any more accurate when it comes to inventories? I've learned the hard way to check the store's website every time. Too many times wines have been shown on the free version of W-S that were sold out long ago. wine-searcher has nothing to do with inventories, they rely on the store...

People come into the belief that wine that is Champagne needs to be treated more preciously than wine that is not Champagne. It's just wine with bubbles. If you are drinking the whole bottle the night you open it then there is little to worry about decanting Champagne as long as it's not super matur...

It would be quite bizarre to not discuss a deal like this on a wine board.

Regarding Los Angeles prices -- the one closest to my house is no frills and pretty poor hours, but it's $240/year for 12 cases; the one closest to my work is $216.67/MONTH for 50 - 100 bottles (and prices will rise soon, but I can get grandfathered in if I join now [no thanks]). I've found that th...

100%. It reminds me of that Elio Grasso thread, where a certain group of people were convinced that Elio Grasso was lying about their use of barriques, and literally started *counting* the barrels they found in winery images to prove it. Yes, some wines are too oaky. But often people are missing th...

Of course TCA has an aroma. It smells like flawed wine.

I have been convinced for a long time that people make up legends and theories about oak, and it causes them to imagine oak flavors that are not there. 100%. It reminds me of that Elio Grasso thread, where a certain group of people were convinced that Elio Grasso was lying about their use of barriq...

Back to the “100 percent American oak” note: We had a suburb 2+hour tour there last Sept. (pre-arranged months in advance by email, and free; contrasted with the shorter tour for a fee that you get if you show up sans reservation). Our excellent guide stressed — when we were in the barrel making ro...

I like when my reasons for avoidance of something like a website are confirmed this way.

I think Brian said pretty much a lot of what I would point out. I think the heat in Southern California makes our situation different than many people on this site. Even different than a lot of folks in the Bay Area. - Keep in mind everyone's needs and wants are different. The solution that is right...

I'm with Jay. I only had the Clisson a couple times but felt like they were trying to trap a wider audience with it maybe. It felt rounder but less interesting. Like it wasn't something I couldn't get elsewhere. Plus, at least last time I looked it also cost a decent clip more than the Briords.

Nice one Rich. Love the random blend. I doubt you catch any Napa Cab in a blend like that these days.

This seems odd. Nine years late to be talking about crop issues. This wine has been in the market for quite a while.

I used to have mine open but I didn't really think about it. But I was questioned once or twice about bringing certain bottles and decided to restrict access to 'friends' only for my cellar. For some people who are definitely not me there can be an issue of the cellar representing a major asset. Whe...

I'm no whale and I get all the Champagne offers. So I don't think there are secret 'tiers' of offers.

Something is hinky with your email connection. I had issues at one time and worked them out with them. You may want to make sure you've save their return email in your address book also.

I think breakage is not going to be any greater with a dishwasher unless you pack it carelessly. Breakage certainly happens with hand washing. Stemware is delicate by nature. I've run into issues with an odd smell from some stems washed in washers. It's an odd mineral like, old detergent smell that ...

For bottle price, you need to do what makes you feel right about it. For a wine club I would probably just divide the total cost by the bottle count. But that's me. As others have mentioned, they would want to know the breakdown. For the rest of the costs, I always include shipping but not tax. Tax ...

The Cabernet is kind of ridiculous for $20. I don't drink a lot of Cab in that price range(never actually) because I always assume it's going to nothing like Cab I like to drink. The PP version is pretty damn solid. Nothing like the bug juice I would expect for a typical Cab at that price.

Thanks for the reminder, Tom. Tremendous legacies in two very different worlds. I've been tearing into my latest ATP shipment this week if that counts.

Thanks for the article. A terrific holding. I'm glad wineries have chosen to give it a spotlight.

Mathematically challenged. :) Not sure where all the anger comes from. We're just chatting here. So angry. Don't be defensive, Mike. I've read no anger. Just many of us are a bit flummoxed as to how you could pay the ever increasing premium while skating on tax you know you would pay in most other ...

Did people also stop buying from Amazon when they stopped the music for the tax free sales? Seems odd to get upset with WineBid over this. Anyone not paying taxes on sales they normally would should have known they were getting away with something. Not that it was something they got because of princ...

Chris Blum wrote: ↑
March 13th, 2019, 4:54 pm
Yeah, I’m good. Thanks.

+1

R@y.Tupp@+sch wrote: ↑
March 13th, 2019, 9:07 am
Unless things have changed, they have no temperature control in their store.

But they pass the savings on to you!

I was also a bit surprised by all that talk of oak. I don't think I've ever run into a Loire Cab Franc with overt signs of wood. Especially new wood.

Maybe it's finally time to upgrade your stems, Brian.

Damn. That's almost worth flying out for. Hope to see some tasting notes posted after the dinner.

You need to watch what those are. They started another label a few years ago and they're dumping the cheaper stuff into it. It's not necessarily bad wine, but it's confusing. There's a label with a script Cune on it - that's the low end, even though they do a Gran Reserva. Those shouldn't be too ex...

Mike Hawkins wrote: ↑
March 2nd, 2019, 10:32 pm
2002 Pierre Peters Chetillons... still quite primary

I've always regretted not buying this back in the day and burying it.

Hey, hey, liking Dhondt Grellet! NV Dhondt-Grellet Champagne Blanc de Blancs Grand Cru Extra Brut - France, Champagne (3/2/2019) First bottle from this producer. This is the NV, although the base is identified as 2015, and from the back label this appears to have a good amount of solera cuvee blend...

2005 was a chronically overrated vintage for Pinots in Cali. They just haven't held up well by and large unless you really want sweet tart wines.

Some producers surely did well due to the style they make but most of the stuff we really liked back then should have been drank back then.

Yeah. I'm hooked on Loire Cab Franc. They age just as well has Cab S wines and always have some secondary characters to play with.

I bought some of these Plouzeaus on WineBid after threads here. Have yet to ask for delivery.

Note says 2011. Picture says 2010. What's the ABV?

Jmigliano wrote: ↑
February 28th, 2019, 10:38 pm
Wow. Wait 10 years till drinking so if I got a future offer this year which ships in 2021. Most would wait till 2031 to drink them. Not sure I have the patience for that.

There's tons of comparably priced Cabs out of Napa that drink their best within a few years of release.

How long do MB’s take to develop tertiary characteristics? Have had 89’ and older, which were fabulous. But have not had anything between 1990 and 2010. Wondering where they start really showing up and what kind of cellar time commitment most give for them? Thanks For tertiary characters I'd say 20...

Frenchie, damn, that is 10 mins from our cribs. But dude, $800? Looks like Riverain is on there so I wonder if Nordhoff could swing you a ticket as cellar intern or something. [wink.gif] FWIW, I have always loved that golf course there and playing the rounds there over the years. Maybe Nordhoff can...

Frank Murray III wrote: ↑
February 27th, 2019, 8:41 pm

Rock, what event?

Dunno. Several years ago. Maybe it was a couple things in succession.

Ha. I didn't realize you had dumped your Burgs. Good man. While I think your single minded pursuit of non-dose wines is misguided, I'm glad you are on to more interesting wines. I wish I could remember what grower bubbles I brought to your pad but I do remember you being intrigued by at least one of...

Thanks so much for planning this Saul. An all around terrific evening. Loved the tour down stairs. Great lineup of oldies. As others were I found I liked most of the meat much more than I expected. And onion dip on maitakes is

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Alan, you're a popular guy. Akin to the Howard Stern of Wine Berserkers - everyone loves to hate you. It doesn't take too long to figure out that any thread you start will quickly devolve into a squabble of some sort. Keep it up and revel in your notoriety. Every forum needs a member or two like yo...

Todd F r e n c h wrote: ↑
February 21st, 2019, 12:20 pm

Todd F r e n c h wrote: ↑
February 21st, 2019, 12:15 pm

saul_cooperstein wrote: ↑
February 21st, 2019, 12:11 pm
Hope you feel better!

Opening up one spot (from Kaplan) if someone wants to grab it!?!?
I might take his place...checking with the boss and such
I'm in. Gotta figure out something in that wine theme, too...'badass old red' or whatever

Isn't everything you touch badass?

It's difficult to be effusive about an event that is a home run every single trip to the plate. I'm just happy to have been able to take part quite a few times. What Frank and Jill do all on their property is positively outstanding. But it's also about all the participants bringing and donating thei...

How is the stemware situation at APL? Should I bring a couple or just my bottles?

I'm certainly no beef expert. I know enough to sound like I know something to those who don't. But these extended aging cuts are not something I'm familiar with. It will be an exploration for me. On wines, I'm looking at various options. Best ones might be from 1999 which is probably barely "old" fo...

I wouldn't worry about using 'double decanting' incorrectly. It's quite silly how it's used. I always assumed it meant actually pouring wine into a decanter twice. But most people use it to mean 'decanting and returning it to the bottle of origin' which doesn't quite work logically or by syntax. Wh...

I wouldn't worry about using 'double decanting' incorrectly. It's quite silly how it's used. I always assumed it meant actually pouring wine into a decanter twice. But most people use it to mean 'decanting and returning it to the bottle of origin' which doesn't quite work logically or by syntax. I'm...

I think using the word "gift" is problematic. I like to think of these things as "surprises" or " thoughtful reminders" or whatever you think works. The winery took time and effort to recognize their loyal customers. As an eternal cynic I find it very difficult to be cynical about small outfits such...

Reeeeeallllly ... okay. I'll have to give one a shot. I liked the '14 Grezeaux, but it was a bit too "modern" for me to want to re-buy; I assume(d) (perhaps incorrectly) that the '15 would be even moreso in that direction. Doubling down! Bretty AND modern!? [wow.gif] https://youtu.be/P5y6C-v5-j0

Uh oh. Careful mentioning brett in the wine of a sacrosanct producer. There may be penance asked upon thee once you are tarred and feathered.

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