9/2/23, 7:29 PM - I enjoyed it as is, ready to go. It may be a little young, but very tasty. Good now, and probably 5 year window. but I would not want to miss the open window.
2/18/23, 4:58 AM - Interesting that you ask, as I usually describe my aeration process, but not in this note. I used the slo-ox method as advocated by Francois Audouze (you can Google him). This works on older wines, even very old wines, and I now use it for all red wines. The wine was opened about noon and stood upright in the cellar until about an hour before drinking. Decanted for an hour, poured and consumed over a several hour period. The wine definitely continued to open while in the glass, with the last pour being the best. Although I don't know the particulars of your bottle as far as provenance, storage, bottle condition, etc, I suspect the wine needed more air time. On release, I purchased three cases of this wine and still have 13 bottles remaining. I have followed it closely over those years, and find it to be an amazing and very enjoyable wine. Hope this helps, and I hope you have more of this wine to try this technique.
8/24/22, 9:22 AM - The slo-ox is done prior to a full decant. Championed by Francois Audouze. The bottle is kept upright (usually in the cellar) and opened several hours prior to consumption. This exposes only a small surface area to the air/oxygen, allowing a slow oxidation of the wine. The wine is decanted off the sediment and for a relatively short finish of the aeration oxidation process. This process is used mainly for older, sometimes very old, wines, but I find it useful for all wines. With some very young wines I forego the slo-ox portion and just decant in advance. Hope this helps. Cheers
11/5/21, 9:24 AM - PT, Thanks for the comments.. Truely an inspiring wine and you are lucky to have so much left. Good drinking! I'm looking forward to fall, cooler weather and red wine drinking.
10/3/21, 5:13 AM - William, Glad to see your post after I had finished posting. As fall rolls around, my thoughts always turn to red Bordeaux, and I was excited to retaste the 2002 Lynch Bages. This was a beautiful, complex, elegant and sophisticated wine. I appreciate your ability to translate your sensory experience into verbal elucidation. I know that is your job, and I enjoy your work with The Wine Advocate, but I am pleased to see what you are personally drinking for your own pleasure and that we have similar tastes. Incidentally, I also persued a 4 hour decant with that wine, all be it a single decant, which I felt really helped open it up. I had a nice reference point from the prior two nights, consisting of a 2001 Montrose and a 2004 La Dame de Montrose (which was amazing, by the way). Regards, Geoff Coates
1/14/21, 5:35 AM - Definitely enjoyable now and definitely long life ahead. I'd say drink between now and 2025-6, perhaps longer.
8/19/19, 12:24 PM - Mark, Not my experience at all. I like to give the younger Carlisles a little air, so I slo oxed this bottle for about 4 hours before consumption. The nose was medium to strong from the git go and remained throughout the evening meal. I have found the 2016zinfandels to be the best that Mike has ever made. All of them very enjoyable and easy to drink with very high quality. What has been your experience?
8/25/19, 5:13 AM - Mark, I had to try the 2016 Papera and I did over several days. Not at all to my liking. The major flaw I found was an over powering green, leafy, stemmy, chlorophyl note, which has never appealed to me. I notice Mike seems to like this, especially in his syrah based wines. He uses a lot of whole cluster fermentation in the Syrahs and not so much in the zins. I didn't notice any brett though. Perhaps a bad bottle.
11/24/18, 7:01 AM - Interesting that you ask. Initially I opened this wine on Thanksgiving 2 hours prior to consumption. No decanting I had also opened several other wines including a 1993 Leoville Las Cases and several nice whites. Some at the table did not prefer a red with the grilled turkey, and only drank the whites. That left me with the Antikythera. I only drank a regular pour glass of that wine an then recorked and refrigerated. Initially it was a bit brighter, but the same profile. So it was opened a total of 31 hours total before complete consumption. On Friday, my wife and I finished the bottle with a beautiful steak for dinner. It had actually improved since initial tasting with a slight resolution of the tannins and smoothing of the mouthfeel with a deepening of all flavors. I find this unusual for a Pinot Noir to do this, but very pleasing. I would tell you that this wine is drinking very well right now, but there is no rush, because it has a moderate life in front of it. No problem drinking it either now or later, if you prefer.
7/14/16, 8:39 AM - This one was decanted for about an hour for aeration. I find the Saxums all benefit from breathing. They are all very full bodied. I wouldn't hesitate to give this one even more time in the decanter.
5/20/13, 1:47 PM - I think its ready. Probably at its apogee.
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