What CAM X wine are you drinking tonight?

WINE TALK
41

I agree Scott, 179 is a wonderful wine and ready to drink. Napa PS’s tend to have big tannins for a long time, and that is just them being them!

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42

He did answer this in the other thread. He said that lot 1 Cab, the three whites and the roses are drinking the best right now, which all follow the logic of aging!

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43

My takeaway is to ALWAYS trust your own judgment and preferences. Even when/if someone reports a flawed wine, it may just be a flawed bottle? Double check the Double Yum?
Yet, Many of these early reviews have inspired me to add cases, no real flaws reported. Many are still in shock….:frowning_with_open_mouth:

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44

Very curious - can you explain what you mean by ripe tannins please?

Cheers

45

What new cases have you added,Scott? I’m tempted to double up on 3 (classic Napa cab straight down the middle) and 10 (seems the biggest to date)…

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46

I got 3xX3, 3xX7, 3xX12, 3xX17
2x most all the CS
1x PN, CF, 24 Diamond Mtn.
1.5 X10
Want some Calistoga CS (25)…
:+1::four_leaf_clover::grinning:

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47

Larry,
Having ripe tannins (vs harsh / astringent) provides a pleasant tasting experience. There can be overwhelming amount of tannins in “tannic” wines of course. Anyways, what’s the next curiosity you throwing out there?

Cheers

48

Yeah, I saw that, hope to have my rose soon, but my read on that message was, don’t drink the cabs right now. The heads up I’m looking for probably won’t come in 2025.

49

Really glad you enjoyed 179. For the record, both of my guests thought it was very good. I’m going to move it to offsite storage and revisit in 2+ years. Fingers crossed. And to whoever is thinking why are we talking about dN on the CamX thread, I’m planning to go back to those threads much so is it cool to sprinkle in some dN notes here? I feel like it is really our best indicator of how all these monsters will age.

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50

I for one genuinely enjoy Larry turning these groups into free market research.

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51

Tasting notes up! Ask and ye shall receive.

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52

Hi - all my notes are from the final blends prior to filtration and bottling.

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53

Funny, I just stumbled onto this thread…wanted to check-in on the last email I sent before I went over to the winery…I guess we read each others minds.

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54

Timothy,

I ask the question because there is no ‘scientific’ or ‘generally accepted’ definition of ‘ripe’ tannins. We can do down a couple of rabbit holes here if you’d like:

Oftentimes, ‘harsher’ tannins or more short chain in nature - leading to a more ‘bitter’ quality - all things being equal. A higher level of tannins can certainly make a wine appear more ‘tannic’ but not always - depends upon a number of factors including the average length of the tannins, the percentage of polymeric pigments that are creatred (when a tannin binds to an anthocyanin, changing it’s tanninc ‘perception’) and acid levels.

So I guess ‘riper’ tannins can be considered tannins that do not show overtly ‘harsh’ qualities perhaps?

It also depends upon how ‘bitter sensitive’ you are - aka how you drink your coffee :shushing_face: :thinking: :blush:

It’s just one of those terms that leads to a lot of ‘interpretation’ . . .

Cheers

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55

Or how about ‘free market wine education’ my friend?!?!?!?

Cheers

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56

I do appreciate the science lesson you provide this blog Larry.

My coffee, my business. Cheers, Tim

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57

Thanks my friend - I really think about the words we use quite a bit

For instance, if someone ways a wine smells like leather, I will follow up by asking them ‘couch, mitt, saddle, purse, new car’? We all have an ‘idea’ or ‘benchmark’ for a smell and it really is personal and not ‘repeatable’ as we are all truly different

And no worries about the coffee question - seems to piss folks off when I ask them but 90% of the time, it is a good indicator of the general types of wines folks prefer.

Cheers

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58

I posted this comment on dN Offer.
It seems much more relevant here, with all these freshly bottled beauties!

“My first introduction to bottle shock was 45 years ago.
The first commercial wine I made/“produced” was a 1980 Estate bottled Edna Valley Chardonnay.
It was my pride & joy. Roughly 4 days after bottling, my treasure had turned to crap :poop:!
Or so I thought? My mentor/consultant explained it to me. I was praying that it would be ok?
It was ultimately fine and it sold out at a nice high price :heavy_dollar_sign:!
A bit Similar to the movie “Bottle Shock”. One movie Definitely Worth watching for us wine lovers!”
:wine_glass: :+1::four_leaf_clover: :grinning:

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59

Perhaps a dumb question — order off of your website or from an online retailer?

60

His website gives u free shipping + free summer hold.

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