Young Dunn HM decant advice?

WINE TALK
1

Slow Ox? Decanter? For recent vintages 2013-2015.

2

Make sure to stand it up in the cellar for a while first. Like, 10 years.

Someone had to do it.

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3

:joy: I was fully expecting that… CT notes seem favorable and I was under the impression that recent releases are way more approachable in their “youth”.

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4

I would agree that more recent vintages are more approachable than the one’s that were made 25+ years ago. We had the 2019 HM at a tasting last year and I was shocked at how approachable the wine was. Of those three vintages, I would guess that the 2014 is more ready than the other two, and I would probably give them at least a couple hours of air. Enjoy!

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5

I had a 14 HM last night - decanted for 2hrs and it was good to go for my palate. Seems to be in a nice window.

6

Avoid the old man yelling at clouds comments. The more recent wines are made differently and will drink younger. Give it a good long decant and decide for yourself. You may decide it’s too young. You may decide you like it. You won’t know until you try.

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7

I think this is true.

I would say splash decant, keep at cellar temp for two hours, then chugalug!

:wine_glass:

Let us know what you end up doing!

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8

No need to perform a long decant imo, couple of hours will be fine. 2013 I tried earlier this year was opened an hour before I tasted it , without being decanted. I think a lot of people think they need to decant Dunn for 7 days prior (joke obviously!), I decanted a HM 2019 24 hours prior, don’t be me. For sure a 6 hour decant will help but don’t think you need to do an over kill. Let us know how they turned out, but 2013 was amazing

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9

Have to admit I find this a little sad even though I wouldn’t live long enough to try a new release Dunn if they were still made in the old style

File that under things that make no sense

10

When did they start using RO to ‘dial in’ their final alcohol levels?

11

I think this is a misconception that Dunn HM needs 30 years to be drinkable, not saying newer vintages won’t last 30 years just that the tannin management seems to have changed with new vintages. I don’t have experience of older vintages so can’t compare, but don’t see this as a bad thing. I think Global warming has had an impact too.

12

This article from 2012 does not reference when Randy started, but it does go into detail around his philosophy of higher-alcohol wines. And, I am not sure if Mike Dunn uses RO with the more current vintages.

https://www.sfgate.com/wine/thirst/article/Randy-Dunn-s-Cabernet-crusade-3813953.php

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13

Thanks all for the discussion and feedback. The timing of my dinner changed so I wasnt able to dedicate enough air time for the Dunn HM. I ended up opening up a Heitz Lot C-91 2019 which was fantastic after only an hour in the decanter.

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14

Thinking about opening a 2009 5L Dunn HM for a celebration soon. Anyone have advice on decant?

15

Drank an ‘84 Howell Mtn a couple of weeks ago. Plenty left in the tank. Always fun to drink a wine I’ve cellared for 40 years.

I prefer old school Cali Cabs. They taste like wine; not like chocolate and vanilla milkshakes.

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