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but moving on guys, can we just forget the bullshit talk? Yes, somebody said this, and then somebody said that - can we end it? This thread has been a great example of hundreds of pages of great discussion between seasoned wine people and the noobs with no pretention and no arguments. It would be a tremendous disapointment to see it change at this point.Originally Posted by gomestar
There are no Pomerols that are 100% merlot.Originally Posted by Petrus1
Really? You personally know the reasons in my own head why I am "fixated" on certain things? How? ESP?
There are no Pomerols that are 100% merlot.Originally Posted by Petrus1
Really? You need to tell this to the people who make the wines, they will be surprised.Originally Posted by Manton
The Petrus vineyard is noted for its rich, dark clay soils, less gravelly than that in some neighbouring estates such as La Fleur-PÃtrus, Cheval Blanc and Figeac. These soils sit on the Petrus boutonnière (or Petrus button), a mound 40 metres above sea level; rather a modest rise, you might say, but the highest point in the appellation nevertheless. Underneath there is a thick seam of iron-rich subsoil known as crasse de fer which characterises some Pomerol vineyards such as Taillefer, where it even contributes to the name. The vines are 95% Merlot and 5% Cabernet Franc although it is not the norm for the latter to be incorporated into the blend, so today the wine is usually pure Merlot.
I'm glad Petrus is posting here. He seems to know a lot. Unfortunately I don't know enough to determine the accuracy of it.Originally Posted by why
I forgot that I was dealing neophytes here and have to explain everything although I try to keep it very simple. I was referring to to the malolactic fermentation.Carbonic maceration is something else. A newly made made like BN hasn't even completed its malo yet.Originally Posted by Petrus1
So what are ya'll planning on drinking for Thanksgiving?Originally Posted by Johnny_5
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I think I will have some 2000 v Champagne from a tiny little producer, a Sonoma chard from 2005 and a '97 Burgess. BTW, AF Gros 2004 1er Cru =Originally Posted by Manton
Manton, thanks for reminding me of the 97 Burgess. I just added that to the list. We are not cooking this year but headed to some friends. I'm bringing a magnun of 07 Sea Smoke Chard and now the Burgess.Originally Posted by Piobaire
Exactly. What a bunch of snobs we seem to have attracted. Sheesh.Originally Posted by Mark from Plano
Nicks Boots - Wickett & Craig English Bridle Veg Tan Leather - $759
These boots are made from 6.5 oz Wickett & Craig English Bridle Leather. This tannery has been making leather the old fashioned way since 1867. Each side can take about six weeks to produce, making it a significantly longer production time than most leather on the market.
