7/24/22, 1:50 PM - I think it depends on how much you want to understand how a wine like this develops over time. It will certainly drink differently 5, 10, 15 years from now. To really get to full maturity will probably take 20-25 years, or more. With 3 bottles, I would be tempted to open one now. Unless you really don’t enjoy young, tannic wines at all, you will get a lot of pleasure from this, even now. And then you will have a much better idea of when to open your second bottle. If it blows you away, you’ll also be in better position now to track down a replacement bottle. Also, you can safely drink the bottle over 2 or 3 days, and get even more experience with it. This is the approach I try to take when I don’t have a lot of experience with a producer, or a particular vintage.
2/9/21, 9:58 PM - Sared, this was part of a group tasting we do by zoom, where one participant splits wines into small bottles. We pour on Sunday, taste on Monday evening, and this note was from Tuesday, so 48+ hours after opening. The wine hadn't changed dramatically from last night. Our experience is that almost all wines hold up pretty well under these conditions, most even improving. I would say my note is kind of the equivalent of a good several hours long decant.
2/10/21, 11:57 AM - My pour didn’t have any signs of sediment. It’s a pretty experienced group, we try to store and handle the wines well. I’m sure this bottle was standing for at least a couple of days before pouring.
10/19/20, 3:32 PM - Thek, at 10 years, it isn’t showing any signs of fading with age, so I’d say it should continue nicely for another decade at least. Having said that, I remember tasting this wine at the winery when it was released, and it had more electricity and vibrance. At that time I thought it was in the top handful of california pinots I’ve ever had. Some of that magic has dissipated, but it remains a beatiful wine.
10/16/20, 3:31 PM - A few i can suggest, at different price points: Copain, Ceritas, Halcon, Peay. All these are more elegant style, not so big or dense
8/7/20, 8:30 PM - Thanks! As I continue to sip this, it’s definitely showing it’s solar character, obviously from a warmer year, but oh so tasty.
5/23/20, 6:54 PM - Thanks doc. I haven't had a 1er or GC in a long time, I actually wonder if the increased depth and intensity might mask some of the fabulous complex sea/mineral notes.
12/10/18, 11:31 AM - Probably everyone would have a different answer, but for: Clape, Allemand, Verset, Juge. Those are the standard-bearers. I enjoyed a number of Robert Michel Geynale before Paris took over, but I haven't experienced a Paris wine that got to the level of RM. I think he is making strides, but not quite there.
5/7/18, 3:33 PM - My pleasure. Kevin says good Carricante can age for years, and will develop interesting secondary notes, including some of the same petrol you find in Riesling (hope I got that right). This is delicious now, so if you got some, I wouldn't hesitate to try it now, then hold for a few years and try again.
4/3/18, 8:10 AM - Rob, 95 is pretty much the top of my scale. A wine has to be truly exceptional to get above that!
3/8/18, 8:22 AM - Well, I may be an outlier, as I always find Fourrier wines on the riper side. Lots of people love them, and it may suit your tastes more than it does mine. Cheers.
3/8/18, 8:17 AM - Hi fc, thanks, glad it was useful. I have a couple 2007 and 2008 Felsenberg Trocken (before they were labeled GG) bottles as well that I've been holding for exactly this reason, to see how they evolve. I drink more Austrian Riesling than German, and typically don't touch those before 10 years.
3/12/17, 8:32 AM - Lol, I appreciate you reading my notes, but if you do then it shouldn't be a big surprise that I found this wine to be too ripe for my tastes. Drwine2001 below is one of the best tasters, his note might be a better description, though it's also more recent. If I get another try at the 07 I'll give it a chance. Cheers
1/20/17, 8:32 AM - FC, thanks for your comment. I have more experience aging Rieslings from Austria, which I normally don't even start to drink before 10 years. I do have 2007 and 2008 vintages of the Donnhoff GGs, and am holding on to those for a while longer. 2015 is so warm and rich, I'm just not sure how it will age. Cheers
10/4/16, 12:17 PM - Yep, Arlequin. Was there a little after 7 until closing. But not sure who angryphoton is lol. Should be a clue there somewhere.
5/13/16, 3:39 PM - Lime Phosphate is actually a drink you can get at an old-fashioned soda fountain. I guess this is one of those descriptors most people aren't familiar with, what I mean is that the acidity is strong in almost a harsh sense, not the tartness of citric acidity, or the softer carbonic acid. Coke and most sodas have phosphoric acid, which is what gives them their almost stinging acidity.
3/13/15, 8:29 PM - No diam, actually now that you got me to look more closely, it's quite a soft, pretty crappy cork.
11/24/14, 7:19 PM - I think I might just open and let it air an hour or two before, but don't decant. Some of the acidity seems to dissipate with time, so the wine will become a little more flat if you decant for too long.
10/31/14, 9:10 PM - I know there's still some around, but most of the 2012s were first offered middle of last year, so availability is probably dwindling.
10/17/14, 8:28 PM - Nice! This note was actually from half the bottle left over from a Peay themed dinner last night at Foreign Cinema restaurant in SF. With Andy and Nick there. They poured the 2007, and I brought this 2009. Andy tasted it blind, and he was the one that first guessed Burgundy - and it does have a lot of that quality, in terms of body and focus, and even some of the flavor profile. I'm with you, love this wine, in pretty much any vintage they can make it.
4/21/13, 11:48 AM - Always risky assuming oak, but it certainly appeared that way to me on the palate. I don't know many Chablis producers who are using only stainless now, with no barrel aging; if true for this wine maybe it's just the vintage character.
3/19/13, 8:16 AM - Mike, drink one! I don't know what the prevailing wisdom is on aging this wine, but to me the style seems like one that benefits from its youthful freshness. With 6 bottles, I wouldn't hesitate to open one soon and see for yourself. Cheers
3/19/13, 10:39 PM - Wow! 50 years, I wouldn't have guessed that. Would love to have the chance to try one with some significant age. Either way, I would try one now, just so you know what it was like young, then you can compare with age if you decide to hold them for a long time. Cheers
3/13/13, 8:29 AM - Thanks Jeff, I know Robert, good suggestion.
2/24/13, 6:07 PM - Bam, no hurry, though with more air time it's showing more cheek gripping acidity. May actually be a good time to drink, my experience is tannins soften but acidity not so much, so might become more austere with time - which it definitely is not right now.
2/6/13, 6:19 PM - Should have read your review before writing mine, a perfect description!
12/20/12, 9:39 PM - Good to know about the Dominodes, I have 3 of those. Picked up this solo bottle on a lark to try.
12/23/12, 7:36 PM - ess, yes we would have held the bottle over until the next day, rarely finish a bottle in one night between two of us. Don't remember it changing a lot, I would normally come back and add some additional notes if it did. Glad it made a good transition for you, I'll maybe check out another one in a year or two.
4/18/10, 7:33 PM - Thanks Kristian, having never had anything from this producer, I wanted to get a handle on the style, which I quite like. Will hold my remaining bottles.
4/8/10, 9:17 PM - Mark, It's not my personal favorite, but there are lots of folks who love this style, and they should really like this wine, so I try to balance the score with the category the wine falls into, then someone who is looking for that style will hopefully get something good :)
4/16/10, 5:21 PM - Kristian, my personal opinion is that wines made in this riper style don't evolve into anything much more interesting with time. They may soften, but not really improve. I don't think there is a rush to drink it, but I'd suggest opening with the next 2-3 years.
2/27/10, 2:08 PM - Test of the new SW
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