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The Official Wine Thread - Page 167

post #2491 of 17485
Quote:
Originally Posted by foodguy View Post
there is very little in winemaking that you can't find two scientists to disagree on. usually, with great vigor.

yes, of course. I'm simply quoting the studies that Jancis decided to put into her book.


In other news, went out to lunch with the boss and we unloaded a bottle of Antinori Chianti. We're both exhausted with all of the stuff that we've been dealing with and the break helps keep the mind sane ... but damn the afternoon is going to be sleepy.
post #2492 of 17485
Quote:
Originally Posted by Piobaire View Post
FWIW, Merry also uses more oak in her SB than I've ever tasted. She also gets a good minerality. You really should try and order one of her 07 or 08 SBs from somewhere.

You have to admit, my 05 Pur Sang with my 07 ME is friggin' brilliant.

the Didier is still very light on the oak. He aged it only for a little while in specially made barrels, and he kept the temperature very low as to not influence the flavor of the wine with oak, only to round it out a little. I'd get some ME, but after Spectator it's a pain to source.
post #2493 of 17485
Quote:
Originally Posted by Piobaire View Post
Based on my reading, true. I gotta concoct a headline somehow though!

f*ing journalists!
post #2494 of 17485
I am very excited to try this Didier -- assuming we can get any.

Pio! :curse:
post #2495 of 17485
Quote:
Originally Posted by gomestar View Post
is this because of his use of oak? I still see his "getting more terroire out of sauvignong blanc than many do from Pinot Noir" as an old world characterisitic, especially when you look at what the Kiwis are doing. I feel like the Kiwis are almost becoming a mockery of themselves with the super grassy and fruity wines. Then again, my idea of 'new world' at my age is far different from yours or Pio's or Manton's.
it's more a matter of proportionality. his wines have outsized personalities ... everything is turned up to 11 (and i'm saying this as an admirer). he was one of the rare winemakers in my experience who can get that without the wines seeming unbalanced. but a typical pouilly is much more subtle, perhaps refined. to the old-school european sensibility, his wines are a bit crass, perhaps like some of those godawful patchwork blazers that some of you seem to admire.
post #2496 of 17485
Quote:
Originally Posted by Piobaire View Post
Might have had to do with an aspect of how he tended his vines.

He tended them with great care from start to finish ... oh, yeah, this is problematic for massive profits.
post #2497 of 17485
Quote:
Originally Posted by gomestar View Post
He tended them with great care from start to finish ... oh, yeah, this is problematic for massive profits.

Indeed. Mulitple passes of hand harvesting.
post #2498 of 17485
Quote:
Originally Posted by foodguy View Post
it's more a matter of proportionality. his wines have outsized personalities ... everything is turned up to 11 (and i'm saying this as an admirer). he was one of the rare winemakers in my experience who can get that without the wines seeming unbalanced. but a typical pouilly is much more subtle, perhaps refined. to the old-school european sensibility, his wines are a bit crass, perhaps like some of those godawful patchwork blazers that some of you seem to admire.

it's so odd since I see his wine as worlds more refined than many in Pouilly. It doesn't matter how "refined" or "subtle" you try to seek, if your acid levels are slightly too much in either direction, you're going to be too sharp or too flabby and unrefined in any case. It's all about the balance. As big as they are, his superb balance added the refinement and it's the half-dozen notes that are easily picked up on the palate, yet not one dominating the other, that makes his wines refined.

I absolutely see your point on his wines being crass ... but by the same token I've had poorly balanced Lorie whites that have been FAR more crass than anything he makes. When I think about the others, I see him more as being pronounced (positive) than crass (negative).

And in any case, I see a lot of Loire jealousy directed towards Didier. Face it, he did it worlds above 98% of all others ... and then he called all of them out for their poor vineyard management, production techinques, etc. I imagine this would rustle plenty of feathers in France.
post #2499 of 17485
Quote:
Originally Posted by Manton View Post
Hey, for now I am concetrating on the cheap stuff.

Yeah I know and that's the problem We have a few Bords at Just Grapes but even with my discount they're out of my range for the moment! But when ever they're on the Enomatic I make sure to stop in on a day off to taste!
post #2500 of 17485
Quote:
Originally Posted by gomestar View Post
I absolutely see your point on his wines being crass ... but by the same token I've had poorly balanced Lorie whites that have been FAR more crass than anything he makes. When I think about the others, I see him more as being pronounced (positive) than crass (negative).

And in any case, I see a lot of Loire jealousy directed towards Didier. Face it, he did it worlds above 98% of all others ... and then he called all of them out for their poor vineyard management, production techinques, etc. I imagine this would rustle plenty of feathers in France.

agreed completely. i was talking about how his wines were perceived, or more accurately, attacked, by his competitors. and as my patchwork blazer example shows, one man's "pronounced" can be another's "crass." it's kind of like the attitude the old-school bordelaise had toward the garagistes when they first started ... until they began copying them.
post #2501 of 17485
About to have desert after those 2 wines, 2001 Suduiraut
post #2502 of 17485
Quote:
Originally Posted by Mark from Plano View Post
WTSO has a 1995 Burgess Cab Library selection for $23. Dang it. Very tempted. Could buy a nice cab that I wouldn't need to cellar for 2+ years. What do you guiz think?

EDIT: Too late. Already pulled the trigger. Got 4 bottles. Hope it's good.

Somebody stop me. This is getting ridiculous.

Got it too, during a 4am haze while eating breakfast.
post #2503 of 17485
Oh man, I spent too much money on wine today. Pics coming soon...
post #2504 of 17485
Quote:
Originally Posted by Mark from Plano View Post
Has anyone popped one of the 2005 Havens Reserve Merlot's from WTSO yet? If not probably best not to for a while. Just popped one tonight to try. I bought 6 and could only fit five in my cellar. I think this is going to be a nice wine. Kind of a dark garnet color in the glass. I'm getting fruit and a bit of funk on the nose. The tannins are really strong in this one though. Reminds me of biting into a green persimmon. Quite the pucker factor. Some good dark fruit underneath though. I just opened up the bottle, maybe it will settle down after a while. I think it will be really good if it softens up some.

OK. Day 2 on this bottle is significantly better. No more persimmons! Everything is much more balanced. Nice medium fruit. Less funk on the nose day 2, but I actually like this very much today.
post #2505 of 17485
90 pt wine for only $12 on Cindy tonight. Expecting this one to go quick.
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