12/19/23, 1:51 PM - In the case of our bottle, no aeration was required. It came from our passively cooled cellar so may be more advanced than bottles kept at a constant 10C or 55F. It was stood upright for 24 hours before serving and was served at a cool temperature (65F or so). I doubt that several hours of aeration would hurt it at all, though, and possibly help if you like your wine to show more tertiary character.
9/18/23, 12:54 PM - Neecies, AFAIK the Ferauds have never employed Cambie as a consultant. They are regarded as one of the last old school producers, along with a few others (Bois de Boursan, Grand Tinel, Marcoux and maybe Charvin). This wine certainly shows no signs of overextraction and weighed in at a relatively restrained 14% ABV.
9/19/23, 8:47 AM - Ah, yes, Le Vieux Donjon went to the dark side, along with Clos des Papes. Truly sad. If you've got a vinegar crock, there's a candidate for sure :)
9/25/23, 8:00 AM - Well, Cambie died in Dec 2021, so I don't think he's consulting for anyone any more :) but that's sad news about Grand Tinel. It's an open question whether any of the other Cambie clients now dial back the extraction and oak treatment, but climate change is likely just as big a factor today.
6/20/23, 9:40 AM - Inferring your tastes from your note, I'd say that you'd want to give this wine a full 10-15 years before opening another. Young Ridge Geyserville has never been my thing, but with bottle age they can become spectacular. Be aware, though, that is coming from one of the AFWE ("anti-flavor wine elite" as Robert M Parker dubbed us, way back when) so YMMV.
12/2/22, 9:54 AM - Nope, haven't yet opened another. Some friends and I have a plan for a Coudert vertical as we're all a bit confused about when, if ever, these wines open up and become ready to drink.
4/15/22, 11:35 AM - That evergreen note is something I've found quite frequently in NZ PN. I've come to attribute that quality to young vines. I wonder how old his vines are?
11/8/21, 3:00 PM - Traditional Cornas took a dog's years to soften enough to be approachable. Even though Paris' 30 is intended as a more "consumer friendly" cuvee, he still adheres to many traditional practices. Thanks for the warning: I'll sit on mine as long as I can stand waiting.
12/7/19, 8:08 PM - Welp, I just took receipt of two bottles from Envoyer, so I guess I'll do the experiment for you :)
6/18/19, 3:35 PM - Drinking a Texier wine at age 3 is not a recipe for success. Very likely it's shut down and regardless it will be years before it comes into its own. I don't know if you drink Levet or Gonon at this age, but I subscribe to the "rule of 15" for N Rhone Syrah and generally try to open them at age 15 or so.
6/20/19, 12:30 PM - Blair, I was not meaning to imply that one shouldn't open them at all until age 15. As you suggest, following the wine over time by periodic sampling is indeed a good strategy. I'd just caution about drawing too many inferences from such a young showing. Stylistically, Eric Texier's wines tend to be very backwards and need a lot of time to show well. Giving a young Texier wine a hard decant and long aeration might ameliorate that backwardness to an extent but occasionally a wine that's shut down hard won't come out of its shell no matter how much we coax it. Since you like other traditionalists such as Levet and Gonon, I'd suspect that you'll like the Brezeme later in its development. FWIW, I find his St Julien en Alban to be more approachable young.
12/3/17, 8:06 PM - Salil, did you drink this on its own or with food? If the latter, what food? I have a tough time pairing Auslesen (even when they're not BA masquerading) with food, so just curious
11/6/17, 11:52 AM - I hope to hell that it's a faulty cork. Steve E's Syrahs will normally go 20+ years without breaking a sweat.
10/15/17, 7:59 PM - Not good at all, Dale. I hope that this was the result of a bad cork, but the other comments have me doubly concerned
2/8/16, 1:11 PM - Yeah, I saw your note and thought that maybe the intervening 2 years had done the trick, but no. Gilman, FWIW, has its drinking window until 2040, but he's a noted oenogerontophile. I'm holding onto my other bottle for a few more years.
1/30/16, 7:29 PM - That was a great rendition of Meyney, clearly among my favorites. Good to hear that it's still going.
12/15/15, 1:59 PM - Cliff, I really don't think so. It was as good as it was going to get straight out of the bottle. Keep in mind that our passively cooled cellar may age things faster than your own storage conditions.
3/16/15, 8:59 PM - Was there any new oak evident? I've had mixed experiences with the Pétalos: when it's unoaky, it can be a fresh expression of Mencía; when it's oaky and overly extracted, it's boring. My benchmark for Mencía is the D. Ventura Ribeira Sacra.
9/12/14, 10:02 PM - "Neecies" - how was it? Up to your expectations?
3/7/14, 8:20 PM - Your bottle was almost certainly corked, so indeed it most likely was flawed. Mustiness and a lack of fruit are both signs of TCA contamination (cork taint)
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