I saw the mag pricing and I too wondered why the pricing was set as it was. I’m not able to bite on those. As for TNs on newer Copain pinots with indicators or cola and sweet…that is not surely not Copain 2006 and forward. If they said pebble, minerality, higher acidity, strawberry and apple, then I could buy it but cola and sweet, no.
Had the 2006 Copain Pinot Noir Monument Tree last week and I definitley didn’t find any “sweet” or “cola” flavors. After a 1 hour decant the wine shows a nice sweet and sour flavor profile with raspberry/sourcherry/rhubarb fruit framed by good minerality and citrus accented acidity. This is not a “look at me” PN, but a more sleek, elegant and demure style which I find to be refreshing and I look forward to the other btls evolution in the cellar. I wish I could order more, but i’m saving my sheckels for the fall mailer onslaught of 2007’s
I started purchasing Copain wines with the ‘06 vintage as Wells’ shift in style intrigued me. The only '06 I have opened is the Cerise and it is a beautiful pinot definitely done in a more structured less fruit forward style and absolutely no cola or sweetness. If folks are interested in a more structured style I would recommend revisiting.
As for the reload offer I am also passing as I am saving my Copain dollars for the fall mailer. In this economy a reload offer is going to have to come with a nice discount beyond free shipping.
Sweet? What vintage did you drink? Of all the Copain pinots I have tasted the past two years (06 and 07), again, sweet is not the descriptor. Acidic–maybe but not sweet. Maybe I am just missing the humor here.
Youre too nice a guy Frank, missed the sarcasm Im always getting flack because I like what others describe as jammy wines. I passed on the pinots because they are too “delicate” for my tastes. Just busting my own chops. I mean shit…even Bill gives me crap for liking big wines BILL!
The mag pricing definitely is rough … but I’m glad to have another crack at the 06 Pinots. That’s a fantastic lineup without a weakness from top to bottom. I admire the heck out of what Wells did with the vintage.