Community Tasting Note
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robertdtwo wrote: 92 points
June 15, 2016 - I waited a year since last try but wanted to check in and see where this was. Two-hour Vinturi decant may have been too brief knowing this is an absolute youngster. Beautiful floral nose on decant but dusty tannins still a bit firm. I've been a tiny bit disappointed, as I felt this might be one of the sleepers of this difficult vintage, but more time is required to assess... An earlier post nailed it: I hope the fruit outlasts the tannins. Wait or air aggressively.
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5 Comments
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TightLettuce commented:
6/16/16, 3:35 PM - Thanks for the feedback
Might want to watch the ol' venturi decant. Ive been to a number of trials where it's been proven that the venturi's aggressive style actually hurts the overall product of the wine, especially beautiful wines like this. Decant gently my friend! -
robertdtwo commented:
6/16/16, 3:48 PM - TightLettuce, thanks for your cautionary note...I hadn't heard this comment before re: Vinturi and love to gain knowledge, expertise and hints from my CT brothers and sisters. Cheers!
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TightLettuce commented:
6/17/16, 9:17 AM - Yeah, It's funny because I would of never expected it, but on 3 occasions now, we have blind tasted 3 samples from the same stemware, 1. standard 2h decant, 2. Venturi, 3. no decant at all
we have found on all 3 occasions (bordeaux, american cab, australia shiraz) that the best results always came from the standard decanter. In the case of the Bordeaux and the American Cab, we all agreed that even no decanter was better than the ventrui. With the Shiraz there was mixed results.
We plan to play around with it some more, but I would certainly suggest you try it out for yourself and maybe our findings don't apply to your palate, but with bottles as beautiful as pontet canet, it certainly is a worthy discussion when you're opening fine claret -
Fatman in the Bathtub commented:
7/19/16, 12:41 PM - Interesting comments on the venturi...I just bought one, but might tuck it away now. All I know is I gave the '08 PC 4 hours in a standard decanter and things only started to get good in the 4th hour. In the glass about 6 hours later was the payoff.
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TightLettuce commented:
7/19/16, 3:41 PM - Man, I would certainly suggest trying it out. I will admit that over the past 2 months we've been going crazy, buying 2 bottles of wine, decanting one for a few hours, and then quickly opening one and venturi'ing it. In some cases, there is hardly a difference, in which case I would support the Venturi.
That said, we've only tried it twice with high end wine, in those 2 examples, it was clear that the decanter was better. I would never suggest that 2 examples make it a scientific fact for how to decant, but it does lead me to believe that something is funky with that venturi.
give er a whirl sir, the last bottle of beringer knights valley we decanted with it, worked just fine.