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  • CHINACAT says:

    2/16/2015 11:11:00 AM - Thanks for your comment about the 1998 Manzoni Big 'Big. I had this bottle at a restaurant, so I did not have the opportunity to decant in advance, which probably would have helped the wine open more. However, I have been drinking 1996-1999 vintages of Santo Stefano and Vigna d'la Roul over the past few years (as well as the 1997 and 1999 Big 'd Big) and they have all tended to be less monolithic and show their charms right out of the gate. I like this producer and suspect this bottle was an outlier. I would certainly try it again if I run across it again.

  • WinoRick says:

    1/19/2015 7:47:00 AM - Oldwines ~ Nice collection. I had a bunch of these and a couple of years ago -at the top of the market - sold four cases of onesies and twosies of the biggest names and covered half the cost of the rest of my 1500 bottle cellar. Crazy Chinese demand at the time.

  • H. Eugene says:

    7/16/2014 9:29:00 AM - Thanks for the note and comment about the Chateau Montelena Chard. I will give it another try.

  • Nothung says:

    6/14/2014 5:00:00 PM - Thanks for your note about the 94 Dominus. Much appreciated.

  • bestdamncab says:

    6/8/2014 5:03:00 PM - August 2, 2014 is the Silver Oak Release Party.

  • Pluckemin Inn says:

    4/3/2014 10:00:00 AM - Hi Todd We look forward to your visit on Saturday! Please LMK if I can assist in any way. Best Brian Hider

  • oldwines says:

    4/3/2014 7:48:00 AM - ...call me

  • TMickey68 says:

    4/3/2014 7:41:00 AM - Hi oldwines, this is Todd. We met last Saturday at Dave and Jo's party. Thanks for sharing your knowledge and more importantly your yummy wines! I am heading to the pluckemin inn with my wife on Saturday. Was wondering if you could recommend a good French Bordeaux from their list. Here is a list to their affordable wines but if you have the time, I would be willing to try something "special". Thanks for any help you can offer. Hopefully we can get together again soon. http://www.cellartracker.com/winelist.asp?Style=Hybrid&Price=30&fBin=1&fBinAtRight=&Font=sans&fShowInventory=1&Location=100&fDelivered=1&iUserOverride=1041

  • philweird says:

    1/24/2014 2:13:00 PM - Thanks for your note on the Montelena wines. I will decant for a much longer period going forward. Excited to try that again.

  • M DU VIN says:

    8/4/2013 9:31:00 AM - Thanks for your note regarding the 1991 Chateau Montelena. Last night we drank this at a restaurant so no chance to decant this well in advance of drinking. Next time we have this at home I will follow your advice and try opening 6 to 8 hours before dinner.

  • Wine_lvr says:

    6/28/2013 1:16:00 AM - Thanks for your note regarding the Diamond Creek VH 1987. We just opened the bottle 2 hours before we drank it, which was probably the problem why this great wine from a very good vintage was quite disappointing. Sometimes I am just not curageous enough to give such old wines a longer breathing time. But I had the same experience you mention with old Dunn and Heitz wines. They only start to get alive after around 8 - 12 hours.

  • bestdamncab says:

    5/28/2013 6:38:00 AM - The 1979 Leoville Las Cases is still reasonable, try Winebid.com and drinks great.

  • ilee says:

    4/29/2013 9:51:00 AM - Dear oldwines, many thanks for your comment. Not only are the older bordeaux absolutely delicious and aging beautifully, they are also a bargain compared to the insane prices their much much younger siblings e.g. 2009s, 2010s are fetching. I find this puzzling, to be honest. I am far happier spending scarce wine dollars on a nice 85 leoville las cases, 83 pichon lalande, 83 leoville poyferre or 86 gruaud larose. I only wish I had discovered wine drinking earlier, when such wines were less scarce than they are today! PS having said that, there are some truly awful old bottles out there -- ever tried a 1981 pape clement, or 1979 pavie? Cheers!

  • oldwines says:

    4/9/2013 2:45:00 PM - 4/9/2013 2:45:00 PM - I guess it is a matter of taste...I like all the secondary flavors especially chocolate, leather etc....so I don't mind the fruit being less obvious. But that being said I have had many great cali cabs that are still balanced in the 10-15 year range if the wine has been kept at 55-59 degrees. If kept warmer than that everything accelerates and you will get less fruit at 10 years.

  • domco says:

    4/9/2013 2:30:00 PM - Thank you for your comment on my tasting note. I've thought on a lot of these cabs (and cab blends) that year 7-8 was the sweet spot for us, but maybe I will give them just a couple more years to develop and get past that dormant phase. At what point do you think the fruit really starts to fade on these domestic reds though? I've had just a couple 20 yr+ old wines and found them to be a little too heavy on the earth, leather, mushroom, etc and light on the fruit (for our tastes). Or as we like to juvenilely joke... too much twig, not enough berries! :)

  • bestdamncab says:

    4/6/2013 10:24:00 PM - It must be great to own 4000+ bottles, congratulations on what must be a great cellar.

  • Chiantihound says:

    4/2/2013 7:45:00 PM - I am interested. Thanks. My purchases are at 20,000 ft as I write this and hope to be ready to try them shortly. I will be consuming in the order you suggested. If you see a deal in the meantime.....please let me know.

  • Chiantihound says:

    3/31/2013 6:42:00 PM - Thanks for your note. I'll keep you posted on how they go. Also forgot to mention I picked up a 1994 Diamond Creek Volcanic Hill. Saw your tasting note. Lots of wine to drink! CH.

  • oldwines says:

    3/29/2013 2:07:00 PM - No Bother as I just had Achilles' tendon repair surgery and will have lots time on my hands for a few weeks. I find Barbaresco matures a bit faster and the best Barolo are good for decades. I have been to Cortese and have had other years of the Rabaja. You seem to have selected some good wines to explore. I would probably try the 1996 first. Then the Cortese. I have 2001 Borgogno and expect it to last a long time. 1997's are great and starting to be drinkable you should try those after that. On decanting and breathing I am biased. I have a friend who believes that Barolo is best in the first 30-90 minutes. I feel strongly in extended breathing after decanting. But try for yourself. Decant a couple bottles and drink a small amount every 30 minutes for as long as you can wait. I have had many that are better 24-48 hours after decanting, but that's me as I like the secondary flavors better than the initial fruit. Good drinking! Enjoy and let me know how it goes.

  • Chiantihound says:

    3/29/2013 8:23:00 AM - Hi Old Vines, Hope your wine journey is going well. I have started to experiment a little with Piedmont. Am finding recent vintages are way to young, so grabbed some older bottles from Benchmark during their Bin Sale the other day. Question for you if you have a moment. Given my lack of experience with older Piedmont, I was hoping to sample a few to start getting an idea of what I would like to collect. Amongst the following, what should I uncork first on this exploratory journey in your opinion? Wines on Hand: Marcarini Barolo Brunate 1997 G. Borgogno Barolo Classico Riserva 2001 Einaudi Barolo Costa Grimaldi 1996 Cortese Barbaresco Riserva Rabaja 1999 Giovanni Manzone Barolo Riserva Le Gramolere 1997 It is possible these are still too young. What age do you think shows best for a good Piedmont? Sorry to be a bother, but I have found your comments to be very helpful. KJF