Kris G

User #69,825 signed up 1/7/2009 and last accessed 7/1/2015

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  • Kris G says:

    10/20/2013 12:06:00 PM - thx for this very useful info, but I remain convinced of the fact that my bottles suffered from bad storage, it wasn't in a close fase, it was even very open, but full with rotten fruit, a pitty, I really liked the first bottle (that one came via another delivery)

  • Bam_Man says:

    10/20/2013 10:05:00 AM - Kris, There was a very interesting discussion on Matt Kramer's blog at Wine Spectator.com that I took part in about the need for extended decanting of a particular Tuscan Syrah (Luigi D'Alessandro 2006 Migliara). Matt contacted the winemaker who responded with the following: "I'm writing to you concerning the comments about Migliara 2006 that followed your article. Discussing with Luca Currado, consultant/winemaker at the winery [Luca Currado is also the winemaker of Vietti, his family's well-known winery in Piedmont's Barolo zone. MK], as well as strong believer in creating Migliara, we've shared the same thoughts about the decanting matter. In short, while still giving a chance to the reduction hypothesis, we believe that the 2006 vintage--which produced an impressively (even too) concentrated Syrah--is now in the "inactive" aging phase: it's neither young nor mature enough. This, in our opinion, the primary cause of the "undrinkability", whether decanting the wine or not, of the bottles referred above. Anyway, enjoying the wine after a few more hours of decanting, as experienced by the two gentlemen, can be a temporary solution for both the reduction issue and the not-readiness. That said, I suggest to be patient a little bit more for enjoying the outcome of such a grand vintage in all its potential. Hoping to have been helpful, Cordially, Filippo Calabresi" I would expect that this would also apply to the La Braccesca 2006 as well. So if you still have any bottles left (I still have 9), don't be afraid to let them age and also give them a very long decanting as well. Cheers!

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