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Quite appropriate with this weeks golf activities.
In all fairness, Mr. Anderson said to hold theses bottles for a long time…
I was just thinking about this wine today while eating lunch at Black Salt and catching some PGA Championship. I was like, “those bastards left us stuck with a bottled wine” but then I remembered where it ended up.
Here.
Bummer - didn’t even get the email but would have stopped by had I known.
Exactly why I still have 10 of the original 12. Needs another several years before trying another. The little bit of “mousse” dissolved quickly, but the aromatics and flavors just aren’t forthcoming. Good infrastructure, just hope the eventual blossom rewards these more prickly experiences. I won’t be surprised to love the wine some day, but drinking now is wasteful.
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12 of 12 remaining. I would have been curious to cork and leave for about a week before retasting.
Fore…
This is the “declassified” Hyland Coury Clone, right?
Geez! I would’ve have gone down for that!
From memory, it’s akin to what you say. A single barrel with erratic behavior that wasn’t fit for the main bottling. Quasi-Berserker Cuvée, but they did not want that to become a “thing”, so this was something of a bon-voyage accoutrement to the brief-but-magical BC cruise.
With many thanks to Jim and the wonderful folks at PGC.
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Yeah. Those older bottles almost always really require it. I hope it showed well enough that even with the turbidity it was still okay.
Yes we enjoyed it. Thanks.
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Yeah. That block is something else.
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Hello beautiful! Love that vintage of Etzel Block.
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One of the best all around values in Pinot Noir for the Valley IMHO. A stellar vintage…sounds glorious.
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Jim, what is your thinking on decanting younger PGC PN (2016-2021)? I am pretty sure that they pnp at the tasting room, but those wines haven’t shut down at all yet. I have the vaguest recollection of you once saying that you don’t decant PN, but my memory isn’t worth much these days. I am just starting to consider glancing at my 2016 stash. Thanks.
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I think decanting is a personal choice. Some folks find it does things positive for the wine they are drinking and others disagree. I have firmly suggested doing it with the pre-2012 PGC wines because of the distinct possibility of decent amounts of fine sediment that could be present. Post 2012 and especially 2016 and beyond you will find much less sediment (in part because the wines are younger). That should be fairly uniform as they age as well. They are mostly unfiltered so it’s not like they will be 100% sediment free but they’ll be much cleaner than the older wines.
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I would certainly decant off of sediment. I was more wondering about decanting for X hours to give the wine air vs. pnp and letting it do its thing in the glass. I know that too is a personal choice and people are all over the map on this one.
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