What’s the guidance on how much air to give the bubbles? And are you just Audozing it?
Just opened the bottle and capped it per Marcus’ instructions.
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On the bottles of sparkling – we opened a bottle of Durant BdB a couple of weekends ago. As many have said here, plenty of reduction on opening. We let it sit in the fridge for a couple of hours before stoppering and letting it sit. About 6 hours after opening it was drinking really nicely.
We also opened a bottle of the Whistling Ridge BdB last night. There seems to be a much more integrated reductive streak in this bottling than the Durant. Opened last night (tasted over a few hours) & re-stoppered. Like @JustinP’s description of the 2022 Berserker TH Chard – lots of bright citrus, saline, wet rocks and reduction.
Both are really terrific.
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Popping at least one of these for Turkey Day. Any benefit to opening them today, stopper them in fridge, and drink them around 2pm tomorrow?
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100% for the Whistling Ridge (your protocol is exactly my personal preference for the WR). The Durant is a bit more giving on PnP but that giving is often a bit of reductive funk that blows off with being open a few hours (say open at 10:00am and taste then drink at 2pm).
It’s funny, I don’t typically think of pulling tye cork but not pouring any wine out as “working” with still wines. But I feel that with bubbles it does work as a method. Whether it’s the turbulence or the escaping CO2 being replaced with air, popping the cork and leaving the wine definitely will advance the bottle. I still prefer popping, tasting, stoppering, and then waiting for ours but either method will work.
Also, with the protective element of the CO2, these bottles drink well over a week. Though they rarely seem to last that long.
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Keep the day job
This is my day job…
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And we don’t want you to quit!
-Al
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Two wines on deck today include 13 Heritage #2 & 17 Richards Cuvee will report back!
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2007 Matello Willamette Valley Pinot Noir.
Some people dismissed and have continued to dismiss this vintage, but Marcus Goodfellow made a damn fine bottle of “simple” wine with this. Second bottle in a month and the second homerun. Fully mature, but it held up just fine over the course of about four hours being opening. It has the seductive aromatics like one gets on walking past a flower so alluring that you feel compelled to turn around and smell it again. And here is the slightly scary thing: I am currently drinking an absolutely delicious 1964 Marcarini Barolo and yet I enjoyed the Matello every bit as much even though it was a sixth of the price. Marcus sold this as part of his Mystery six pack recently for simply not enough money. Very generous of him.
Would we call this label Art Deco?
Adding the dinner photo with lamb shank in pomogranate sauce over garlic mash potatoes. And yes, that is a sheep toy in the back ground. Sick, I know.
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Another shitty 2007 oregon pinot. I also had one in my mystery pack and while I don’t write long notes, will say it was delicious and while lean for some I enjoyed it and in general enjoy the less sweet notes of cranberry and spice with balance and some spice.
Granted 1999 was my first foray into oregon pinot so I am, if anything, sweet fruit agnostic.
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2023 Vin Soif Chardonnay - Really needs some air, but an excellent chardonnay and an incredible value. We’re serving the Pinot Blanc in the Tap Room as our white wine right now, and when that’s gone we’ll likely switch to this.
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That rose is so good. Crowd pleaser for wine geeks and randos alike. We’ve gone through a case already this year - hope they make this again next year.
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The 2013 Durant PN was the first Goodfellow wine I drank, so I’m rather fond of it.
-Al
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Agreed. If I understood Marcus correctly, the rosé is a byproduct of making BdN. BdN is free-run juice and the pressed juice is turned into rosé. So as long as he keeps making BdN, there will be rosé too.
On that note, I got to taste three of his pre-dosed BdN recently. WR House Block (forgot year), 22 TH West Block, and 22/23 TH West Block. As much as I like the current BdB releases, these were on a whole new level of awesomeness. Probably 2026 release. 
He also has an amazing sparkling Pinot Gris in the works.
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Excellent news.
We drank a Durant BdB on Thanksgiving and I said, out loud to a room of family not quite down the wine nerd rabbit hole as me, “I cannot wait to see what Megan and Marcus do with Temperance Hill”.
Long story short, everyone loved the Durant and “understands” my passion for wine.
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The 23 vin de soif is one of my favorite white wines ever. Mind-blowing QPR.
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