last minute decided to pop open a lot 23 bottle. Poured a glass and realized it definitely needed a nice decant so into the “quick decanter” it went. Huge difference before and after, if you’ve never tried the blender decant it’s worth trying out when you don’t want to wait for hours to drink a wine. Not a perfect method but for sure an acceptable one. No tasting notes, just a decanting shot tonight.
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I use a little hand frother at home on individual glasses!
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No F’n way 
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Lmao I thought you made a CamX slushee
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I’m kind of wondering if it’s good now. This is like that waffle skit with Nate Bargatze where I’m just watching this and wondering…maybe I’m gonna do that next…and turns out it just f’in ruins the wine and the blender.
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It was 7pm when we decided to open that bottle and it was not great right away so I thought why not try something different. I figure at this price point it’s great experimentation wine, if it gets worse oh well I can give it to a buddy to distill and make some brandy.
Took a glass straight from the bottle and one post hyper decanted and had my wife blind taste them without knowing what I had done. The blender wine easily was the better wine in this case. Would I do this again? Not if I can avoid it but if there is a last minute “let’s have this cam x wine tonight” and there’s no time for a proper decant then yeah I’ll do it again if I feel it would improve the wine.
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The slushy will be for summer lol
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Tim Ferris used to swear by this using an immersion blender. I haven’t tried it in a long time, but I remember it changing the mouthfeel in a weird way with all the little bubbles. Maybe that would go away after some resting period.
That is fantastic. Right up there with microwaving a wine accidentally left in fridge/freezer too long. I can’t wait to do both of those on the same (cold, young) wine.
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Lot 26 Petite Sirah is very good. Wife agreed as well, we both also really liked Lot 25.
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Ah, finally a comment on a wine.
It has become so quiet here.
Cheers!
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Dry January 
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I think that perhaps January is the Best month to drink Red Wine!?!
Short daylight, cold weather, post holiday catharsis, NFL post season. Plus, It’s still very tasty!! 
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Enjoyed CamX chardonnays # 9 and 11. 9 is restrained and burgundian, 11 a little less so.
Both are subtle and tasty, 11 with a little more character for my taste.
Both are understated.
Yum, yum.
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Lot 20 Pinot noir… day 2 in decanter with cork ball. Delicious ready to go… cab lovers Pinot after the long decant. Soft from day one but now integrated and interesting.
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Finally opening the Lot 30 Sonoma Coast Chard I grabbed at Costco
Pretty closed off aromatically, with a bit of a metallic taste. Reminds me of some tank/barrel samples I’ve tasted that had high amounts of free SO2. I would say this wine needs at least 6 months to a year to start settling in.
Currently tasting pretty crisp, lots of citrus, oak is present but not overt(I imagine the oak will show more prominently once that SO2 binds up more, assuming that’s what I am tasting)
Ill report back if the wine evolves significantly over the next 24 hrs.
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Anyone have any idea of what wines are coming soon to CamX futures or releases?
Not yet. Cam and time will tell.
24 hr: The wine has evolved, but still feels held back by its youth. The oak has come out more, showing a very light toast profile. Fruit profile is still pretty basic with some citrus and apple, I expected more ripeness at 14%.
48hr: A little bit more richness that the day before but not much,. Some of the apple characters have turned a bit ‘bruised’ with oxidation. Still getting some of that harsh metallic flavor/aroma that reminds me of tank samples that recently had SO2 additions, or recent bottlings still in ‘shock’. I’m pretty sure that what I am tasting, but the lighter toast profile of the oak seems to accentuate these flavors and makes it hard for me to distinguish.
When I originally got these CamX bottles at Costco the question we were discussing on here(and the other thread) was whether or not the average consumer would enjoy these bottles young in a pop and pour setting. With the SC Pinot(forget the lot #) and the Lot 12 Cab I found that these would be enjoyable to most right away. This Chard is the opposite. It is not a bad wine, but feels way to young, especially for the mass market Costco audience.
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Fascinating thread over here about using Sous Vide on a case of CamX to experiment with heat damage and impact on flavor and quality.
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