2014 Ridge Monte Bello
Community Tasting Note
pitcrewstrategist Likes this wine:
95 Points
Friday, February 14, 2020 - drank one of my many bottles- valentines day dinner with amazing lobster tail and kobe wagyu beef cooked at home- OMG this wine is awesome. STrangely out of several salts paired well with a smoky BBQ salt-this was simply amazing. Cassis, minerality, deep, changed to berry and nice finish.
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3 people found this helpful, do you? Yes - No / Report Issue (5,878 views)
3 people found this helpful, do you? Yes - No / Report Issue (5,878 views)
Comment posted by oldwines:
2/14/2020 7:11:00 PM - Read your notes...keep them coming. Nice descriptions. I am a huge Ridge fan as well and I would suggest giving them a longer decant, especially the younger ones. I have done some private tastings at the Monte Bello facility and they always decant for a long time before a formal tasting, sometimes 24 hours. It does make a difference. Good Luck!
Cheers!
“oldwines” aka Dave
www.dtpwineadvisors.com
Comment posted by Lord of the Bottles:
7/25/2020 3:50:00 AM - Wow great comments and reviews...maybe safer to do 24hr double decant than let sit in the decanter? That seems an awfully long time for any wine!
Comment posted by oldwines:
7/25/2020 6:12:00 AM - “Lord of the Bottles” I have had bottles including a 1967 Barolo and many others that absolutely needed 24+ hours in a decanter. There are lots of wines that get better on the second or third day, whether double decanted or just sitting in the decanter. Such a long decant is generally not so good with the more modern (read ripe and lower in natural acidity) international style wines that are made to drink better when young...
Comment posted by Lord of the Bottles:
7/26/2020 4:35:00 AM - oldwines, thanks for the advice! Never really considered a 24hr decant but I will now. I have a '82 Pichon Lalande that I will be opening soon which seems to need a long decant.
Comment posted by oldwines:
7/26/2020 5:04:00 AM - That one needs about 1.5-3 hours max...great wine! but not the type of acidity that needs a lot longer than that If kept pristine over the years or even from magnum.