Hey, I got good sized spring shipment from Lopa and somehow got confused on what I got Vs what I ordered. I reached out to Scott and he could not have been more prompt or helpful. The mess up was of course on my end and again he couldn’t have been nicer about it.
Order with confidence.
1 Like
Seemed like a very early release for 2018 Produttori. Great to know that it’s a non-SVD year and these are wines to buy. Curious as to how they stack up to a 2016…
Apparently I missed something about the market for Overnoy.
2 Likes
Based on the Nebbiolo Langhe in these vintages* and the general greatness of ‘16, both at Produttori and the vintage as a whole, I wouldn’t bet on ‘18 being at the level of the ‘16. Still, with no SVDs I’ll definitely want some ‘18s. I’m no expert but if I had to make a bet at this early stage I’d bet on ‘16 all day long.
*the ‘18 NL seems to have improved but the fruit is, IMO, less pure than the ‘16 was at this stage, and it’s not really that close.
1 Like
Hard to make that generalization when the '18 Barbaresco gets all the riserva fruit
1 Like
I’m trying to figure out how I’m going to make my purchases this year and have been wondering, how consistent is Scott with his offerings? If, for example, he offered Voge VV this year, what are the chances he does so next year too?
A lot of them are annual, but if you’re looking for specifics, I’d just ask him how confident in his sources he is and if he plans to try and bring them in.
1 Like
You can now log into Lopa and see all of your confirmed orders. This has helped me stay on top of what I’ve ordered and what is missing (hasn’t yet been confirmed). There was one item where I’d ordered but didn’t see an invoice. I pinged Scott and his team and they promptly confirmed.
1 Like
I didn’t realize you could click on the order # now, thanks.
For anyone interested, he confirmed this by email pretty quickly:
EDIT: his email actually effectively says 90% of the bottles I’ve purchased, not necessarily of all current release offerings.
Saw an offer of Sarah’s sake today
1 Like
I ordered some.
Thanks, Troy! The prices are pretty sharp, well done. I’m excited for you and others to try it. So much of it goes to restaurants, I’m so glad Scott was able to offer some direct to consumers. If it does well, we have several other vintages and bottlings being added or replenished with the next container.
Very happy to help if you have any questions about storage or serving. ![[cheers.gif]](/uploads/db3686/original/2X/0/0ff9bfcdb0964982cd3240b6159868fbdf215b1a.gif "cheers"){kind=small}
2 Likes
Thanks for the shout out, Michael!
Excited to try it. We drink a lot of sake. Wouldn’t say we’re experts, but definitely enthusiasts. Most interested in the Origarami as I’m a sucker for unfiltered. Assuming serving temp is 45ish F? Can’t imagine we’ll be storing this for very long.
The Origarami is great - we have placed a lot of 1.8L bottles of it in restaurants. This is the only one we recommend serving truly chilled, so you’re pretty much spot on. The others we recommend starting only lightly cooled and find them best at a cool room temp. Refrigerator storage is best for long term if possible - we’ve taken care to import and warehouse them at fridge temp - but they’ll be fine at cellar temp, too.
The origarami is genius with things like Korean BBQ, but it’s also on the beverage pairing at Masa in NYC, so obviously a wide range of good matches!
Cool to see your sake. I’ve never attempted to age any and have never seen a library release. What are the key differences in well-aged sake (like your 04) vs a new release?
Hi Curtis - Just a quick answer as I don’t want to totally hijack the Lopa thread or do too much sake talk in the Wine Talk forum.
Not surprised you haven’t seen many Library releases. Vintage dated sake is rare, and to be able to taste multiple vintages of the same sake in a single tasting, which we’ve done a few times in private events, is almost unheard of. Most sake doesn’t age well, it’s just not built for it. Generally, it just gets oxidized and dark and tastes like something has gone wrong. But the ones that have the frame to support aging, and are kept properly (of course) can age in a number of ways. Just like different wines age differently. We’ve tasted the '04 next to a new release of the Yamahai Ginjo Genshu many times and it tends to show more subtle and integrated, more like a watercolor than an oil painting, lovely and more ethereal. Much like some wines that become knit together rather than the powerhouses they are in their youth. Our '08 BY Daiginjo, on the other hand (sadly sold out at the moment), came together in a different way over time, wit each element seemingly punched up from where it started.
Thanks for the interest. Happy to pick up elsewhere if you want to talk more.
2 Likes
Anyone seeing reports on the 2019 Loire vintage? Is it very ripe like 2018? Saw the 2019 Baudry Les Clos Guillot offer and I’m tempted.
he’s been real responsive to me via email. Just learned about him and have placed two orders. We have a relationship now! I somehow overlooked this thread.