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The Official Wine Thread - Page 894

post #13396 of 18063
Quote:
Originally Posted by drizzt3117 View Post

How long do you guys think some of these big CA fruit bomb pinots can survive? (at 55F)

I've been drinking eight year old Sea Smokes, Peays, Merry Edwards, and DuMols. Nothing past peak yet.
post #13397 of 18063
Kicking myself for not picking up a £18 bottle of 2002 Chateau Musar. I've never tried it, but I know kwilk loves that wine. But I was feeling frugal after blowing too much money in London and I wasn't sure we'd have a chance to open it during our few days in Dublin.
post #13398 of 18063
Quote:
Originally Posted by erictheobscure View Post

Kicking myself for not picking up a £18 bottle of 2002 Chateau Musar. I've never tried it, but I know kwilk loves that wine. But I was feeling frugal after blowing too much money in London and I wasn't sure we'd have a chance to open it during our few days in Dublin.

I've had more poor experiences with that wine than good ones. Massive bottle variability, even from the same case.
post #13399 of 18063

Ch Musar is more of a curiosity than a great wine.  Some older vintages, 60's, 70's, early 80's were decent.  Not something I'd cellar.  Interesting to try.  Someone brought one to a blind tasting a few years back, trying to fool around.  Was identified fairly easily.

post #13400 of 18063
Quote:
Originally Posted by audiophilia View Post

Willamette Valley July 2012
Pictures include the valley, Haysacks at Cannon Beach, Mt. Hood, Portland's Steel Bridge, a white I liked (at the awful Le Pigeon), and some amazing Pinots. The best I tasted being Archery Summit and Cristom.
Not my favourite appellation, but some lovely wines.
[

Sorry le pigeon sucked. My wife and I had a great meal there a few years back. I had the 2010 Graillot Crozes a few weeks ago and it was pitch black and has great potential.
post #13401 of 18063

No wine should be pitch black...

post #13402 of 18063
Quote:
Originally Posted by Edgein View Post

No wine should be pitch black...

https://www.cellartracker.com/wine.asp?iWine=415025

Black as tar and simply incredible.
post #13403 of 18063
i give that sentiment 91 points
post #13404 of 18063
Quote:
Originally Posted by Edgein View Post

No wine should be pitch black...
Because.............?
post #13405 of 18063
couple of years ago I went to a tasting with some monster young bords, one was a 2005 Las Cases and it was as black as a black hole. I was almost pulled into its event horizon. scary.
post #13406 of 18063

Wine is all about balance.  I've had some young Latour's that were very dark, not black.  The best wines I've had were not so dark, even as a young wine.  R Parker has been a primary cause in the extract everything bandwagon.  This may work in Bordeaux and Cali but certainly not elsewhere.  My 2¢.  I may agree to disagree with some, C'est la vie.

post #13407 of 18063
Quote:
Originally Posted by Edgein View Post

Wine is all about balance.  I've had some young Latour's that were very dark, not black.  The best wines I've had were not so dark, even as a young wine.  R Parker has been a primary cause in the extract everything bandwagon.  This may work in Bordeaux and Cali but certainly not elsewhere.  My 2¢.  I may agree to disagree with some, C'est la vie.

So you are saying an aged PX is intrinsically out of balance? And folks from the Rhone will be surprised to hear your comment about extraction.
post #13408 of 18063
Nm that cohors was black even in the 18th century...
post #13409 of 18063
Quote:
Originally Posted by Edgein View Post

No wine should be pitch black...

Saying no wine should be ____ is a bit dangerous. There are thousands of grapes out there, and some of them have remarkably dark color at moderate levels of ripeness. The few grapes that are the international market's darlings don't have the monopoly on all vinous virtues.
post #13410 of 18063
Quote:
Originally Posted by drizzt3117 View Post

Nm that cohors was black even in the 18th century...

Referred to as the "black wine of Lot" I do believe.
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