4/17/24, 5:16 PM - Interesting topic. With your science background you might tolerate reading about carotenoids and TDN in Riesling. Like Brett, in low concentrations the TDN aroma can add complexity and in high concentrations the aroma is off putting. Unlike Brett, I don’t think winemakers can completely eliminate TDN due to its precursor being naturally occurring carotenoids. There has been quite a bit of research done to understand how TDN is both exacerbated and diminished. Interestingly, cork seals were observed to scalp/absorb the TDN aromas in contrast to screwcaps. This likely contributes to the increased observation of petrol aromas in aged Aussie Rieslings over the past two decades, relative to those produced pre-2001. As an aside, I’ve often seen reference to petrol/kerosene in tasting notes of young Mosel Riesling (especially Prum and Fritz Haag) when to my mind they smell much more like SO2. Old Wilhelm Haag jumped down my throat once for mentioning sulphur aromas, thinking (incorrectly) that I had suggested that they were over-sulphuring the wines. Having spent my fair share of time on copper smelters, I know these sulphur aromas well and I think they quite distinct to petrol. Many tasters seem to mix them up. I’m not suggesting that applies here to you or your note; it’s just an observation. Nice tasting note by the way, as always. I appreciate you posting these. Was it out of half bottle or full?
3/7/24, 1:09 AM - These tend to look superb with 12-15 years on them. 2008 in a nice spot now. 2009 at the start of its window.
3/5/24, 3:12 AM - Nice note. I’m drinking one of these right now, and noted many of the same qualities that you picked up. Very impressive Semillon.
2/22/24, 1:46 PM - Tartaric will drop out into the sediment, but the impact on palate/perception is thought to be pretty minor. Certainly aromatic and tannin changes will be noticed first.
2/18/24, 4:22 AM - Was that the 17 or 18 Schaefer? You put your note on the 2018.
1/1/24, 11:29 PM - I thought something sounded amiss with your previous note against this wine. Was going to question provenance.
8/30/23, 2:39 PM - Heads up. You’ve assigned this note to the wrong wine.
8/28/23, 8:46 PM - Appreciate your note. Quality Mosel Riesling is generally bullet-proof, in my experience. Ive attended numerous tastings where the producer has pulled bottles from their fridge that were opened months earlier, and they remained in good condition. I’d go as far to say that many Mosel rieslings need some oxygen exposure to show their best. When living in Germany (where the wines were more accessible and affordable, and my attitude perhaps a bit more blasé) I got into the habit of double decanting Mosel Riesling in the morning, in order to drink them at night and over the following days.
7/7/23, 1:46 AM - I’m convinced that many CT users aren’t aware that (1) they can update their drinking window dates, and (2) that their personal changes affect the “group average” dates displayed to others. FWIW, my window end date is 2035.
8/3/23, 5:00 AM - Re-reading my original comment, I realise that it may have come across as condescending. That certainly wasn’t my intent. I have read a few tasting notes here recently that have been critical of the default drinking windows, as if they were making false representation. Like you’ve said Cremuel, everyone has a different view on ideal drinking windows, so the default drinking window is just a compilation of data points. Since I tend to enjoy wine with some age, and have a cool and stable cellar, I find myself pushing out my end dates (and affecting the group average) more often than not.
6/6/23, 3:48 PM - This sounds like a very different wine from the one in your note from 2020. Perhaps just going through a dumb/fat phase?
5/18/23, 6:30 AM - Penfolds are always pretty coy about the percentage of Barossa fruit in Bin 389, or any of their wines for that matter.
4/16/23, 2:41 PM - Thanks for your note. Was this from 750 or 375?
3/4/23, 5:15 AM - I have a few bottles left, so I’ve been watching your recent notes with interest. This most recent bottle (from a year ago) didn’t cause me to rush out and drink my remainder but there is no doubt a fair amount of bottle variation these days.
2/21/23, 8:19 PM - Your note made me laugh. I usually pour the first glass of a wine, and take some notes before I get distracted. With LEAS Chardonnay, more than any other wine, I’ve found myself 3 or 4 glasses in before I remember to take some notes. It’s that kind of wine.
2/7/23, 2:58 AM - That’s pretty disappointing. I have a bottle in the tasting fridge, and will also take a look over the coming weeks.
1/20/23, 1:03 AM - Hi Cam, was this from 375 or full bottle? I’m keen to hear your thoughts on development potential. MFW has an unusually short drinking window on this, while Gilman goes decades further.
1/21/23, 1:38 AM - Thanks
11/23/22, 2:57 AM - Really valuable comments regarding the wine showing better with extended breathing. I’ve seen some mixed reviews of this wine over the last couple of years, and I wonder if the more negative ones were PnP.
1/13/23, 4:03 AM - What were the cellar conditions like, if you don’t mind me asking?I appreciate all of these notes you’re posting, by the way.
12/4/22, 9:50 PM - Nice follow-up. It’s an impressive wine.
9/21/22, 10:59 PM - “Like a faucet”. Love it.
9/3/22, 7:37 PM - I think it’s worth noting that the Badstube is, in fact, a Grosse Lage vineyard from which a GG could be made. Though I don’t recall seeing one, and I agree that wines from the Badstube tend not to reach the heights of those from the other great Mosel vineyards.
8/16/22, 2:16 AM - They do age well. Currently drinking an ‘09 tonight.
7/16/22, 5:49 PM - Just to clarify, was this the straight Shiraz or the Cab Shiraz blend?
7/7/22, 2:13 AM - Noooo! Bottled under screw cap, so you can cellar with confidence. I’m enjoying reading through your tasting notes.
5/4/22, 6:20 PM - How much air did you give these before drinking?
4/4/22, 2:13 AM - Inevitably the number printed on the cork sits right on a crease from the muselet wire, making it incredibly difficult to distinguish 1s, 7s, and 4s…
4/2/22, 5:42 PM - What made the wine undrinkable?
3/22/22, 5:55 AM - Quite a few wines have been consumed in the 6 years since tasting this Musar, so my memory is a little hazy…I’m pretty confident that it was consumed over a couple of days, with part of the bottle decanted an hour or two before drinking on day 1.
3/26/22, 7:22 AM - No worries. I’ve made the same mistake a few times. It’s an old tasting note of mine, but one that I just typed up and entered in CT only recently. Hence the reason it appeared near the top of the recent notes.
3/26/22, 7:08 AM - Good pick up. I honestly have no idea, and I was relying on Julianskeels’ note on the 158eme in 2017 since it was the only one I could find that confidently matched the A751 to a specific base vintage. But now reading his (and your) further comments under his note, I’m more confused. Although not a definitive reference, when I type Krug A751 in Google, the third top link is to the Krug website about the 158eme edition, where they reference the 2002 base. Perhaps that’s more an artifact of google’s search engine smarts than hidden messaging from Krug. To avoid spreading possible misinformation, I’ll remove the vintage reference in my note.
3/25/22, 11:46 PM - I don't have a Coravin, so can't comment with any authority. However I'd suggest a thorough clean would be sufficient. After all, people are not throwing out their Zaltos and expensive decanters just because they came into contact with tainted wine.
3/24/22, 11:54 PM - Thanks. Did the nose become more aromatic and fruity with extended airing?
3/23/22, 5:48 PM - Fair question. It’s not a wine style that everyone falls in love with. Nevertheless, see my comment on Spikemaster’s recent note. Leave for 5+ years.
3/17/22, 5:30 AM - Thanks for the comparison. What are your thoughts on the longevity of both wines from here onwards?
3/12/22, 5:28 PM - Thanks for your note. These Vat 1s are typically released to the public at age 5 or 6 due to the dumb phase that semillon can go through when younger. They are still very youthful at that point, and don’t start blossoming until at least the 10 year mark, for my palate anyway. I’m currently working through the 04, 05, and 06 vintages, and I’m not rushing…
2/26/22, 8:00 PM - Unoaked?
2/26/22, 12:59 AM - Struggle with their longevity, or style?
2/26/22, 5:03 AM - Understood. Cheers
2/26/22, 12:31 AM - Nice note. I opened a screwcap bottle tonight and it looked fantastic. Many similar characters to your bottle. Only middle-aged.
1/23/22, 3:51 AM - Nice set of notes on these Baudana/Vajra wines.
2/24/22, 1:54 AM - Surely the Mosel, and in particular the Saar region, would be high on the list of sites positively impacted by warming. They’ve gone from having marginal vintages every second year, to pretty much a dream run over the past 10-15 years.
2/3/22, 5:47 PM - Nice note.The LEAS Chardonnay style has evolved a little over the past few vintages, however it is generally a wine that you can cellar with confidence. I recommend trying a few older vintages if you can track them down. 2006 and 2008 looking superb at the moment.
1/26/22, 1:53 AM - At 7 years of age, this was likely in a very awkward stage when I tasted it. I didn’t have a lot of time to spend with it, so I was just calling it as i saw it one the day. For context, it was tasted in the middle of the 2017 vintage release tasting at the estate. Im still in the process of writing up the full tasting story. Thanks for your comment.
1/22/22, 9:38 PM - Interesting note, thanks. I had a similar experience with this wine but declined to mention it in my recent tasting note. I thought the issue was with me, rather than with the wine. Perhaps I was wrong. I looked at the wine over about 3 days, and it went up and down a few times over that period; from strong, to flat and simple, and back. I thought it was corked at one point, but that seemed to blow off. An enigma!
1/6/22, 2:54 PM - Do you feel this has more to give with extended cellaring?
1/8/22, 8:53 PM - Thanks for that insight.
12/30/21, 6:16 AM - Nice set of notes. The #5 usually receives more attention than the #10 because many people equate the higher price with the better wine. Yet they are really just different styles, as you’ve noted, and both are legitimate. I’ve noticed a number of CT members that usually prefer the #10 each year. The same goes for the #11 and #14.
12/29/21, 2:49 AM - Lovely set of notes on these ‘19 Schaefer wines.
12/13/21, 3:35 AM - Thanks for your note. It’s good to see this wine drinking well so young.
12/11/21, 4:48 AM - I haven’t heard the cork v crown cap comment before, however I think the additional 5 years on lees is the more defining difference.
11/29/21, 7:57 PM - That’s high praise. 2010 was a pretty good vintage for Bindi, across their Original, Block 5, and Quartz wines.
11/29/21, 12:38 AM - Interesting. What was the fault?
11/15/21, 11:20 PM - Did you use this wine for the Coq au vin, or something less extravagant?
11/17/21, 6:27 AM - I’ll usually add a splash of whatever I’m drinking to my cooking however I draw the line when a third of a bottle or more is needed. Hugh’s pot of Chambertin would be particularly ostentatious, as would a pot of 08 Rabaja. Unless you had cases of the stuff lying around.
11/14/21, 3:02 PM - Thanks for your note. How was the wine flawed?
10/27/21, 4:49 PM - Good question. I don’t normally record notes on the “process” so I’m going from memory. I usually decant young 389 by default, and I do know that this was one of the few times over the past 6 months that I’ve bothered to pull out the decanter. It would have had less than 1 hour in the decanter before I started drinking but I would have been looking at it over another hour at least as it came up in both glass in decanter. I didn’t record how many days I had this open (remaining half of bottle, in fridge) after the initial taste, but it would have been 1 or 2 days, and my tasting note is a blend of impressions across this time.
Thanks for letting us know about this problem. We will review your comments and be in touch soon with an update.
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