Roy Pipers project

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Carlos Duarte
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Roy Pipers project

#1 Post by Carlos Duarte » January 18th, 2012, 5:53 pm

So I finally got Roy to let me taste these two gems.

2010 vintage--The first thing I notice is the color dark dark fruit that coats the glass. The nose was still a bit closed, but has lots of flavor it is a very lush and balanced wine with just a touch of vanilla and mineralalty is that spelled right Finish that lingered for a good minute

2011 vintage--Roy blended these for me in the glass. And crap talk about color this makes the 10' look like Pale Rider This sucker is ultra violet in color staining the entire glass as you swirll almost freakish. As the 10' this nose was still closed but the flavors are already starting to show you can tell it is gonna be damn good wine as it was already showing very well. One thing I did not get out of it was the mineral qualitiy maybe that is do to the Moulds vineyard addition. This also has a great long finish to it.

To me the qualitiy is obvious in these wines very balanced flavors. I will be buying when the offer comes out and I think all of you will be very happy with these wines. And the price!!!!!!

Here is what Roy told me he will be striving for.

The idea is to focus on a napa blend, and then create a barrel select culled from it only in excellent years and when it does not impact the napa blend. Total production will grow to 300-500 cases over the next 5 vintages.

2010: 140 cases, "mostly" from George III in Rutherford. 100% new French Oak (Darnajou, Bossuet, Taransaud.) Picked at an average of 25.1 brix. Will get 18-20 months total in oak before bottling.

2011: 120 cases, George III in Rutherford and Moulds in Oak Knoll (used by Merus and Buccella). 100% new French, all Darnajou, picked at an average of 24.8 brix. Still going through malo.

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Re: Roy Pipers project

#2 Post by Ron F r e e d » January 18th, 2012, 5:57 pm

Where does one find the application for Roy Piper's mailing list?

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Re: Roy Pipers project

#3 Post by Carlos Duarte » January 18th, 2012, 6:04 pm

I think he said that is still a few months down the road. I just emailed him that I posted this so I am sure he will chime in with more info. Like the super secret password to the cellar!

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Re: Roy Pipers project

#4 Post by C. R a s k i n » January 18th, 2012, 6:32 pm

Lush and balanced are key. Sounds yummy.
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Re: Roy Pipers project

#5 Post by Roy Piper » January 19th, 2012, 7:40 am

Hey Ron, I am still about 3-4 weeks from having a mailing list/blog up. After that I have to decide on a name, which I will ask for input on (Piper is not....er.... available.)
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Re: Roy Pipers project

#6 Post by Brad S c h i e r » January 19th, 2012, 8:10 am

What about RP? Is that one taken?

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Re: Roy Pipers project

#7 Post by e chin » January 19th, 2012, 8:42 am

Naming contest for some..........?
Ed

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Re: Roy Pipers project

#8 Post by Ron F r e e d » January 19th, 2012, 8:49 am

Faux King Piper Cabernet?

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Re: Roy Pipers project

#9 Post by Jorge Henriquez » January 19th, 2012, 9:24 am

e chin wrote:Naming contest for some..........?
"Adjacent"

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Re: Roy Pipers project

#10 Post by S Haller » January 19th, 2012, 10:00 am

Roy Piper wrote:Hey Ron, I am still about 3-4 weeks from having a mailing list/blog up. After that I have to decide on a name, which I will ask for input on (Piper is not....er.... available.)
Even Pied Piper?
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Re: Roy Pipers project

#11 Post by Todd F r e n c h » January 19th, 2012, 10:10 am

Jorge Henriquez wrote:
e chin wrote:Naming contest for some..........?
"Adjacent"

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Re: Roy Pipers project

#12 Post by e chin » January 19th, 2012, 10:18 am

Todd F r e n c h wrote:
Jorge Henriquez wrote:
e chin wrote:Naming contest for some..........?
"Adjacent"

[berserker.gif]
Stone's Throw?
Please fill me in......missing something here. newhere
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Re: Roy Pipers project

#13 Post by NickWittman » January 19th, 2012, 10:19 am

How about a a local double blind offline/tasting of your wines Roy, inserted in flights of close peers? Could be a fun tasting, and I would think, a way to get some good early feedback from folks who have never tried your wine before.

Name? Maybe take the Bryan Flannery approach, free product to the winner who suggests the best name! The logo you use on previous bottles is a great choice, so seems you should stay close to your name, varied as much as you can get away with it. R. Piper, or add middle initial, or some related option.
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Re: Roy Pipers project

#14 Post by Brent C l a y t o n » January 19th, 2012, 10:30 am

Pipes-a-laying? newhere
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Re: Roy Pipers project

#15 Post by loren.grossman » January 19th, 2012, 10:48 am

You could go Scarecrow on this, and use cornemuseur (Piper in French).

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Re: Roy Pipers project

#16 Post by J. Singleton » January 19th, 2012, 10:50 am

loren.grossman wrote:You could go Scarecrow on this, and use cornemuseur (Piper in French).
I'm sure no one wants to think about Piper in French... especially Todd [thankyou.gif]
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Re: Roy Pipers project

#17 Post by e chin » January 19th, 2012, 11:03 am

Thanks BTL for the explanation. With that and on less humors note I say “silhouette”. I want to win me something flirtysmile
Ed

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Re: Roy Pipers project

#18 Post by Ian P. » January 19th, 2012, 11:37 am

Look forward to a new interpretation of GIII grapes.

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Re: Roy Pipers project

#19 Post by J Sullivan » January 19th, 2012, 11:51 am

Curtis Raskin wrote:Lush and balanced are key. Sounds yummy.
+1

Pay the Piper?
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Re: Roy Pipers project

#20 Post by Andrew Demaree » January 19th, 2012, 12:55 pm

Pypir

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Re: Roy Pipers project

#21 Post by Linda Baehr » January 19th, 2012, 1:21 pm

J. Singleton wrote:
loren.grossman wrote:You could go Scarecrow on this, and use cornemuseur (Piper in French).
I'm sure no one wants to think about Piper in French... especially Todd [thankyou.gif]

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Re: Roy Pipers project

#22 Post by C. R a s k i n » January 19th, 2012, 1:32 pm

Winning!

The name would certainly get lot's of attention.
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Re: Roy Pipers project

#23 Post by Paul Hiyake » January 19th, 2012, 1:42 pm

I think Roy's initials have a nice ring to it...

RP100

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Re: Roy Pipers project

#24 Post by Jeff Lewis » January 19th, 2012, 2:30 pm

Paul, that is very good.

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Re: Roy Pipers project

#25 Post by Robert.A.Jr. » January 19th, 2012, 2:39 pm

S Haller wrote:
Roy Piper wrote:Hey Ron, I am still about 3-4 weeks from having a mailing list/blog up. After that I have to decide on a name, which I will ask for input on (Piper is not....er.... available.)
Even Pied Piper?
Franc de Pied Piper?

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Re: Roy Pipers project

#26 Post by Gene M. » January 19th, 2012, 2:51 pm

Carlos,
thanks for the early notes.

Roy,
Congrats on your upcoming release. the GIII blends are very, very intriguing. I'd love to sample them (hint, hint... bring them to Carries?). Wish you all the best in your venture.
G e n e m a t t e r

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Re: Roy Pipers project

#27 Post by Roy Piper » January 19th, 2012, 7:29 pm

Wow, thanks everyone. I might do a naming contest, but I do have a few backups that have some personal meaning to me I might use. I've got the brand managing firm for Restoration Hardware (Hoffman Chrisman) making my label and site, so it is slowly in the works. But I am open-minded to ideas! Scott, anything with Piper in it would be covered by Piper Heidsieck's trademark. Even a silhouette of a piper is covered. Paul, a retailer suggested RP100 to me some time ago, which would certainly have an advantage. Ha! Roy is taken by Roy Estate. My middle name by Benton Lane, and of course the last name is way out of bounds. I had a nice label for "Piper" that I designed myself, too. Grrrr. Thanks for the interest!
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Re: Roy Pipers project

#28 Post by Terence T-Bone Livingston » January 19th, 2012, 7:42 pm

Ripernon

C'est ne pas vrais?
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Re: Roy Pipers project

#29 Post by J. Singleton » January 19th, 2012, 7:55 pm

Hmmmm.... Piro Wines Pi(per) Ro(y). You could have all kinds of flames coming out of the label. Hideous, I kid.
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Re: Roy Pipers project

#30 Post by loren.grossman » January 20th, 2012, 6:07 am

It's amazing to see how many names are taken. Longfellow (he was a piper virtuoso) taken. Highlands ( i'm thinking home of the piper) taken. By the way...thread drift...what ever happened to Bruce Scotland? He was so active in the 90s. Cornerstone, Highlands, L'ecosse, Scotland Craig...then he seemed to disappear. I used to buy wine from him when he had his own wine shop...

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Re: Roy Pipers project

#31 Post by J. Singleton » January 20th, 2012, 7:01 am

Linda Baehr wrote:
J. Singleton wrote:
loren.grossman wrote:You could go Scarecrow on this, and use cornemuseur (Piper in French).
I'm sure no one wants to think about Piper in French... especially Todd [thankyou.gif]

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Re: Roy Pipers project

#32 Post by Doug Daugherty » February 14th, 2012, 9:12 pm

Roy Piper wrote:Hey Ron, I am still about 3-4 weeks from having a mailing list/blog up. After that I have to decide on a name, which I will ask for input on (Piper is not....er.... available.)

Hi Roy --

Any update on your project and site? I've been curious about this since this thread first went up.

Cheers [cheers.gif]

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Roy Pipers project

#33 Post by Dan Rinke » February 14th, 2012, 9:27 pm

Todd F r e n c h wrote:
Jorge Henriquez wrote:
e chin wrote:Naming contest for some..........?
"Adjacent"

[berserker.gif]
Stone's Throw?
The Wisconsin winery that buys fruit from CA?
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Re: Roy Pipers project

#34 Post by Roy Piper » February 14th, 2012, 9:52 pm

Doug Daugherty wrote:
Roy Piper wrote:Hey Ron, I am still about 3-4 weeks from having a mailing list/blog up. After that I have to decide on a name, which I will ask for input on (Piper is not....er.... available.)

Hi Roy --

Any update on your project and site? I've been curious about this since this thread first went up.

Cheers [cheers.gif]
Not much going on, just the way I like it. Malo is all done on the 2011, which I am really happy about, and probably under 14% alcohol to boot. The 10 is continuing to improve but is probably in need of a racking, as it has only had one in total, and I can sense it needs a breath of fresh air. I am looking for a third vineyard to add to my current two, but a lot of people are on vacation right now, so it is hard to reach growers. My blog is about 30-40 days out, as will be the mailing list. I am also working on another personal (and very different kind) of wine project that might be 3 months out. This is going to be a fun year.
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Re: Roy Pipers project

#35 Post by Tim Ramey » February 17th, 2012, 7:28 am

loren.grossman wrote:You could go Scarecrow on this, and use cornemuseur (Piper in French).
Roy, I'm sure you are already getting this advice but it doesn't work. In Trademarks, what matters is the English translation of the foreign word.

We filed our trademark on the name "Zenith Vineyard" on May 24, 2007. On May 29, 2007 the following was filed:

VIÑAS DEL CENIT
Translations "The foreign wording in the mark translates into English as VINEYARD OF THE ZENITH."
Goods and Services (ABANDONED) IC 033. US 047 049. G & S: Wine; Wines
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 77191637
Filing Date May 29, 2007

Because we predated their filing by 5 days and their mark meant the same, in English, as my mark, their mark was summarily rejected.
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Re: Roy Pipers project

#36 Post by Tim Ramey » February 17th, 2012, 7:32 am

And I had the same issue with "Ramey" so I feel your pain.
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Re: Roy Pipers project

#37 Post by Lou Recupero » February 17th, 2012, 8:17 am

I know it would seem a little backwards but how about Repipyor?

you could also just go with Linsanity....as that is all that anybody is talking about nowadays...
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Re: Roy Pipers project

#38 Post by David M. » February 18th, 2012, 3:19 am

... and Moulds in Oak Knoll (used by Merus and Buccella).
And Behrens/Erna.

About the name; Rowdy Roddy or Pied Roy.
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Re: Roy Pipers project

#39 Post by J a y H a c k » February 18th, 2012, 5:59 am

Sounds like my kind of wine. I've got another brand new GIII teed up today for dnner with Flannery Hangar Steaks. Just make sure you sell it to people (moi, moi, moi) who understand the beauty of deliciously intense, multi-flavored California Cab. I think you should develop a mailing list by reviewing the applicants' tasting notes on CT and sell to those who will appreciate it. Here is my application: [stirthepothal.gif]
  • 2007 Saxum James Berry Vineyard - USA, California, Central Coast, Paso Robles (4/25/2010)
    Per Justin Strider Smith, I double decanted this in the morning (9:30 am) and then brought it to the second irregular Not Lisa dinner at Peking Duck House in Manhattan. The decant made the wine, at least with its primary flavors, ready to drink now. Beautiful strong dark fruits that go down like velvet. Raspberry and Blueberry predominate. A touch of vanilla, allspice, and a faint pepper in the background. Color was dark, almost opaque. Nose was perfumed fruit and exotically sexy. Alcohol was not a material component of the flavor profile becauase of phenomenal balance. I do not believe in perfection when it comes to wine grades, but if this gets better with age (I have 5 more 750s and a mag to stretch out over the next 10 years or so), it will poke into the 99 pt range. (97 pts.)
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  • 2007 Outpost Cabernet Sauvignon True Vineyard - USA, California, Napa Valley, Howell Mountain (6/5/2010)
    Double decanted and then sat in the bottle for 8 hours before drinking. Nose is undifferentiated red fruit. Palate is red fruit, pepper spice, vanilla, and some chocolate. I do not know for sure where this wine will go in 10 years, but you do not have to wait that long. The tanins are sweet - no astringent implosion. After the rather long decant, the wine was drinkable and approachable now. There are lots of flavors waiting to break out, and I think this will improve with age as tertiary flavors develop. We brought this bottle to X2O in Yonkers, one of Peter Kelly's great restaurants. I drank this wine with their braised short rib ravioli, which is a lot more about the short ribs and a lot less about the ravioli. It was an extremely strong dish and an excellent pairing with the wine. The color was quite dark and the finish was long. Note that this needed the decant for sediment, as well as for air. There was a lot of dark crud in the bottom of the decanted after I poured 99% of the wine back into the bottle. (95 pts.)
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Re: Roy Pipers project

#40 Post by Mike DiSalvo » February 18th, 2012, 1:11 pm

Roy Piper Wines? Works for me. [cheers.gif]

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