4/13/24, 10:39 AM - Likewise with the 13, must have have been a problem in shipping...I'll reship and include something exta for the delay.
4/13/24, 10:37 AM - Hey, must have have been a problem in shipping...I'll reship and include something exta for the delay.
11/3/23, 6:15 PM - Sorry to hear about that...I'll replace it of course.
11/28/23, 6:32 PM - Sounds good!
11/4/23, 10:12 AM - Bummer about the cork...happy to hear the wine showed well. This is why I switched from corks to Diam10, and later to Trefinos (same approach as Diam)!
9/18/23, 4:11 PM - Oh bummer! I'll replace it of course. I suppose oxidized is very slightly preferable to being corked, but I guess that really depends on which goes better with your garbage can, lol.
7/3/23, 6:23 PM - The cork (CWine corks) is based on the same technology as the Diam corks are (both are agglomerated corks), and both have fairly tight oxygen transmission properties. I went with the CWine because it has a bit more actual Cork material in them, which appeals to me. But really, both are excellent corks...the only two that I'd use.You're right tho, your first note on the 18 does sound like a wine that's gotten a bit more air to it that this note does. Generally, my wines benefit from air tho. If the first 18 struck you as off/whatever let me know and I'll make that right!
6/2/23, 8:45 AM - Excellent comment. Of course, it's always my goal to make what the vineyard and vintage gives me...and it leaned that way that year. This is one of the wines I pull out to taste when I'm trying to put a new wine in context. That said, if your bottle seemed New Worldish to excess then it's an off bottle, in which case I'm happy to replace. Also, it benefits from some air time.
3/1/23, 11:25 AM - With the Musty Mushroom notes, yeah that's a flawed bottle that I'll replace...sorry about that.
2/13/23, 6:33 PM - Hey, sorry the wine was so uncooperative...the 2019 shouldn't be so tight/unyielding. The 2018 can be this way tho (time in the cellar and/or decanter in the answer for this. I'll replace this bottle since it's atypical. Thanks.
1/25/23, 11:37 AM - Note, these were $49, back in the day. It was the 'regular' 14 Chardonnay, i.e. the non-voile, that was $37.
1/16/23, 8:09 PM - Yeah, sounds like an off bottle...I'll replace it!It'd be worth keeping the bottle and trying it tomorrow night, my wines usually improve the second+ night, even at this age (either way, it shouldn't be off like that on the first night so will replace).
7/27/22, 10:26 PM - Hey, sorry to hear about that...I've found those to be quite reliable corks, but everything has their moment. I'm happy to replace the bottle. Thanks!
7/5/22, 7:59 PM - Hey, sorry to hear about that...this wine is extremely tight/backward right now, but this definitely sounds like an off bottle (I had a bottle the other night...the 18 Tempranillo is a bit backward right now as well). I'd be happy to replace it, with a 17 or 19 of the same wine (which aren't so tight/backward), or an 18 if you want to stay 'in theme'.Thanks.
6/13/22, 3:02 PM - Good pickup on the tobacco, leather character...tho those are likely to be a reductive character than from age. Giving it more air will reduce those characters and bring out others (if that's your preference). Background: My Moore Ranch and RRV bottlings both come from Moore Ranch fruit, tho from different clones and picks. In 2014 the RRV ferment was esp good....the MR ferment was also expectly quite good, but in barrel the MR was a bit reductive. That's not a bad thing, but I prefer the character of the soil and fruit more than reduction. Given the 'nearness' of the quality level of the two, and that blending the MR into the RRV would bring the reductive element to a minor element at most, I decided to blend/bottle them together. Tho there are a variety of ways of dealing with reduction in barrel...in my experience, blending is the best and 'lightest hand' approach. Woo Hoo!
5/12/22, 5:26 PM - Hey, I hate it when that happens...I'll replace this bottle!
1/15/22, 6:32 PM - Hey, I seem to have missed this note earlier...sorry for how it showed. Sounds like a atypical/off bottle that I'm happy to replace. If you don't have my email address, it's on the Ladd Cellars website. Thanks!
10/30/21, 1:31 AM - Not sure if your bottle had 'issues', but it seems clear that the wine needs more time. A good bit more time I think, esp for a Magnum!
5/15/21, 10:17 AM - Sweet and not enough acid isn't right for this wine...sounds like an off bottle somehow. I'm happy to replace it.
1/1/21, 11:26 PM - Thanks for the note, but your estimate is 10 years too early I believe. Thanks!
12/20/19, 1:20 PM - Regarding the cork (Diam), yes it does seem to be a key to reducing/eliminating (in conjunction with other things) premox. Seems to have made a significant impact/improvement for Fevre. Note that their Grand Crus didn't get these corks until the 2010 vintage (their 1er crus starting with the 07 vintage)...so if you have earlier vintages of Fevre Grand Cru, drinking up is a good idea.
1/24/19, 1:58 PM - Hey, just saw this note. Sounds like an off bottle to me...sorry about that! The other notes are in line with what it should show like. Anyways, I'll replace this.
7/8/17, 1:32 PM - Sorry to hear about that...I'll replace it. This is in a couple of restaurants locally, so it's generally a good performer, but off bottles can happen. This spent some early days being reasonably reduced that had an unpleasant sharp quality (hence holding it back until it was happy), so I'm guessing you got a bottle that never resolved (rather than being EA). Flawed either way tho.
9/26/16, 10:20 AM - Wierd, I've never had a bottle close to that. I'll replace it. This is likely due to reduction...prior vintages of this vineyard would get reduction along these lines, until it resolved itself (I didn't release until then). As you'd expect, the grapes were on the low ripe side when picked, not high side.
8/13/16, 12:59 PM - The amalgam cork is a 'Diam' cork...before they assemble the cork, they A) remove all cork taints (same process as to decaffeinate coffee) and B) the corks are assembled so the oxygen transmission will be on the low side compared to 'natural' corks (also, the oxTrans is quite uniform from cork to cork). A lot of white burg producers have switched to Diam due to premox. It appears that wines evolve a bit more slowly under Diam, due to the lower oxTrans (I assume), and I've yet to see anyone report a premoxed Fevre that was closed with a Diam...hoping this will lead to more and/or a 'real' premox solution.
4/20/16, 10:56 PM - Most domaines don't label bottles when the wine is bottled, and instead wait until the wine is released from the cellar...to avoid mildew stained labels. So I'd believe the cork more than the label.In fact, I had a vintage discrepancy between the front and back label of a bottle of grower champagne. I contacted the owner who said to trust the cork, for the above reasons. Plus Cote D'or's impressions. I have a few bottles of this from PC that I haven't opened yet...will have to check mine out.
2/27/16, 1:29 PM - Nice notes. I agree with Sven tho. This sounds like a Clos Vougeot that needs more time...probably lots of time, which is typical of CV.
12/30/15, 9:23 PM - Sorry to hear about the off bottle Rama. Not sure what happened, but I'll contact you about a replacement.
10/20/15, 8:55 PM - I opened a bottle of this recently and it has gone into an angry phase unfortunately. It does resolve itself eventually, so it will age past this and will be happy again...but that's not very helpful at the moment. Send me email (lundblad@laddcellars.com) and I'll replace the bottle with something that's more what you're looking for.
10/9/15, 7:06 PM - No, not ready to drink yet!
6/18/15, 7:38 PM - The 2009 has a bit more structure than the 2008, but just a bit...and shouldn't come across as that acidic/tart, esp given your prior notes. I'm wondering if the wine was very slightly corked...not enough to really notice but enough to suppress the fruit. That could have brought the structure out, and is consistent with your wondering if the bottle is off. I'm happy to replace it. Contact me and we'll work it out. Thanks! Eric
5/26/15, 4:06 PM - Did you mean 'thru 2038' or 'starting 2038'? The latter might be more accurate :)
4/5/15, 11:47 PM - They're using Diam corks on their wines. Diam removes all cork taint from the cork particles (aka all detectable taint)...and the corks are put back together to have a very tight tolerance (i.e. low variation) for oxygen transmission and the one used here (Diam10) has a low oxygen transmission level (lower than most 'normal' corks). A number of Burg producers have switched to Diam, or other alternative solutions, in their attempt to thwart premox in their whites. You can, of course, search for Diam for more info.
3/2/15, 4:04 PM - Sorry for the poor showing. This wine does have high-ish acidity and it's quite possiblely shutdown (which would emphasis the acidity...when the wine is on, the acidity is a plus). It's been a while since I've opened one of these, but I think more cellar time is called for here. I'm happy to replace it since it might have been compromised in some way. I'll contact you about this. Thanks!
11/28/14, 9:29 AM - Thanks for the note. I've never gotten anything similar to rubber notes from the wine tho....off bottle somehow? If so, I'll replace it.
11/20/14, 2:17 PM - How was it defective? I'm assuming it wasn't corked since these use Diam corks now (at least mine have Diam). Hopefully you remember since it's been more than a year since you had this :)
11/6/14, 4:50 PM - How was it flawed?
7/28/14, 9:08 PM - I'm guessing you meant CA, not VA here...tho the wine is more Burgundian than most California and Virginia pinots :). A Nuits St George from a good vineyard and producer might be an apt comparison here I think.
1/12/14, 12:15 AM - Thanks for the comments. Regarding the oak, the wine saw no new oak barrels...only third and fourth fill barrels were used.
1/12/14, 10:18 PM - Sorry to hear about that! Last year I was to pour for the owner of a restaurant in Oakland. It was cancelled because the owner got "burning mouth syndrome". Perhaps that's similar to what you've experienced. Scary thing to get...esp for someone who tastes wine as a part of his job! The next time I talk to him, I'll ask if there were any treatments that were helpful...and if so will pass it along. Might or might not be what you've experienced, but can't hurt it seems.
7/26/13, 12:16 AM - Sorry to hear about that. 80 is too warm for wine. I'll talk to Lowell about it. If you email me at eric@laddcellars.com, maybe we can figure out some way to 'make things right' for you regarding this.
6/9/10, 7:19 PM - High oak does argue for giving it time to integrate....low acidity argues against giving it time. Were they shooting for an Aubert style and missed the mark?
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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