Community Tasting Note
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corka Likes this wine: 88 points
January 24, 2017 - I'm a big fan of Servin so my expectations were high when I opened this one. To start with I was a little disappointed that Servin has changed to a screw top for this bottling, but not something I'm going to lose sleep over. The wine was fine but came across unbalanced to start. To their credit the wine seemed to find itself as time went on and it was allowed to open up. I grew to enjoy this wine as time went by and it seemed to balance itself out. It is still a very young wine and I popped and poured, so maybe it just needs a little more time at this stage.
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5 Comments
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Plusvini commented:
8/10/18, 7:11 PM - Drinking this and reading your comments. 3 of the last 4 French wines I opened were flawed. So bring on the screw cap! :)
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corka commented:
8/14/18, 6:14 PM - I guess I'm a little more of a traditionalist when it comes to corks. There is always a chance you of getting a corked bottle, but the presence of TCA in wines today is far less than its ever been. If you've had 3 of your last 4 bottles flawed that would be quite the anomaly. I haven't had 3 flawed bottles in the last 100 French wines I've consumed. Could the flawed bottles have been the result of something other than the cork? With the said, screw caps are fine. In fact, I feel that I'm constantly telling others not judge a wine based the closure, and reinforcing the belief that screw caps should not be judged or considered inferior to bottles that have corks. Cheers, to each their own!
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Plusvini commented:
8/14/18, 6:32 PM - Well in truth, one of the three (a Bourgogne Blanc) was a menthol note that suggests bacteria. But I’d say we find 1 in 10 bottles are faulty.
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corka commented:
8/14/18, 6:59 PM - That's far too much...not that I doubt what you're saying. Many years back I heard the percentage of corked bottles being thrown about was close to 10%. While I've had my share over the years, thankfully it's never been anywhere close to that number. The ability to eliminate TCA from wines today has increased significantly as a result of far better technology that is able to detect those molecules before they are ever distributed to the winery, especially when it comes to the better quality wines whose producers go through the necessary steps to check the corks before they even accept delivery. Maybe there are other factors or issues affecting the wine...just a thought. I've had many flawed bottles that are a result of something other than cork-taint...could be oxidation, reduction, brett, VA??? If I was coming across 1 in 10 bottles that were flawed as a result of cork-taint then I would be looking for other closures as well.
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Plusvini commented:
8/15/18, 4:38 PM - Totally agree. I can often detect the TCA in the wines I judge to be faulty. But for sure sometimes I can’t say for sure it’s TCA. Sometimes, there just no fruit. Call it bottle variation. But what is causing the variation? And I find expensive wines to be more suceptable than the cheap mass produced crap.
Coincidentally... I opened a 2013 Neal Family Cab tonight. Corked. Definitely. And Badly. Luckily I have more bottles. Second bottle is fine.