Double decanting can probably preserve some of the aromatics, but I just think there’s still a precision to the wine that is lost with all that oxygen. It doesn’t make the wine bad or undrinkable, it’s just not apples to apples.
I think it’s a balancing act, but depends a lot on the wine. A young, structured cab can handle a lot of air without turning the corner. A lot of other wines I can see your point more, and I am more sensitive to oxidative notes in wine, seldom (though not never) preferring a wine on subsequent days after having been opened.
I don’t touch any of my Napa cabs under 10 years old and for great sites like a Jasud, Dunn, Spottswoode, etc etc I’m looking at 13+ and maybe 20+ if I have multiple bottles. I’ve had Shafer Hillside at 18 years and the wine wasn’t ready to drink for my palette. If Macdonald needs 8+ hours of air and double decanting that tells me the wine is age worthy and needs at least 15 years and maybe more but certainly if you enjoy younger wines and are fortunate to have an allocation try one to see where they are.
I figure Jasud needs a 20 year window before I touch one.
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I am sure there are people who’ve got allocations to both, they’re stupid lucky but not sure anyone has done a side by side with only one Jasud vintage bottled and sold.
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Actually I used the verb seems which isn’t quite the level of speaking for them nor telling them what to do. Sorry you found that offensive.
Not offensive in the least. Just plain silly. They are two guys that have grown up in and around the Wine business their entire lives. They’ve seen and been through a lot of ups and downs in the industry with their family. They have a long-term plan.
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It’s always interesting hearing folks discuss decanting vs bottle aging - and what happens with a wine as I opens.
The magic of wine is . . . that we are just constantly guessing. And no one know for sure.
I’ve been surprised by wines that I thought ‘would age beautifully’ that did not - and others that I thought were short lived only to drink beautifully years beyond one would expect.
As a winemaker, I hope that many of my wines continue to evolve for a very long time - but even with ‘my best efforts’, there is no way to guarantee that this will be the case.
Carry on . . .
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Larry - it is encouraging to hear from someone who makes the stuff that they can become equally confused. In the context of MacDonald they are pretty specific about recommending a double decant for their wines 12 hours in advance for vintages 5 years old or less - so much so that they enclose instructions with the wine. It is something I have not seen with other producers.
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Spottswoode does this. Pretty sure Saxum does as well.
This is the fun part of wine to me. Holding bottles and seeing how they progress over time, pairing them with different foods, etc. There’s no rhyme or reason why one bottle ages differently than another but they do. We have our prior experiences and tasting notes to help guide us on how the wines we drink evolve and should or could taste.
Well made Napa cab made in these styles are dense and should age long term.
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I used to throw the instructions that came with the Wines on top of my Wine Fridge but I threw a bunch of them out. I just checked and there were two up there. The 2015 recommendation was nine hours. The 2021 recommendation was 20 hours. Every year the recommendation is a little bit different based upon their experience with each vintage
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Bold move by the brothers, going head to head with Apple!
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Back on topic, I’m buying.
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Apple doesn’t go on sale until the Friday after the product announcement
Rolling on the floor and LMAO!
It was Tim.
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Thanks for the post. Really enjoyed your wines over the years.
Sorry if I missed it; do we know what time the release opens?
Already done / sold out.
Its usually 9am I thought?
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Haha. It’s open now. Order in.