George Krashos wrote:
Redmans Cabernet 2007 (6L)
-- George Krashos
George,
I see you got one of the Redman 2007 6L Imperials that Dan and the team had on special this week. Not a bad deal at $280. Sold out now! Hope you get to enjoy it at a suitable occasion!
cheers, Malcolm
Cheers Malcolm. It's my middle one's birth year and I have a 6L Popes for the oldest (2004) so I thought it was only fair. Too much of a bargain to pass on that offer. Will likely wheel it out for his 21st and hope people are thirsty!
3 x 2013 Monchiero Rocche di Castiglione Barolo
3 x 2015 Monchiero Langhe Nebbiolo
3 x 2013 Fletcher Barolo Alta Pete
1 x 2013 Ferdinando Principe Ravera de Monforte Barolo
I asked an enoteca owner yesterday what year the 2013 barolos might peak in his opinion. I was concerned at my age about being around for their best showing. He advised me that if you drink barolo, you live longer anyway.
Certainly been plenty of chat in recent times about how approachable Barolo/Barbaresco is and whether you have to wait the same length of time / whether the wines will make old bones.
FWIW I feel confident that:
- Even quite traditional & tannic wines in austere years can be drunk 'on the fruit' in youth with suitable food to keep the *tannins from overwhelming the palate. Sometimes a decant can help, but not always as sometimes this just tightens the wine up. Try to be flexible on decanting.
- Many producers are aiming for more upfront charm / softer tannins, either through when they pick, or treatment in the winery. These wines tend not to close down hard and thus remain drinkable through 5, 10, 15 years old.
- Climate change has brought more warmer / hot vintages, with warmer vintages often more approachable, and with more examples that don't close down as hard and thus remain drinkable through 5, 10, 15 years old.
- Some warm / hot vintages have struggled for longevity, but look for the combination of producer / vintage, but more importantly what's in the glass. A producer like Marcarini seem a good bet in warm, even hot vintages and I've enjoyed a 1997 and even a 2003 from them
- Austere vintages / producers can/will still result in wines that shut down hard once the initial fruit subsides, such that they can appear fruitless. This is then a game of waiting and hope. Not all emerge in 2,3 or more decades to be the ethereally brilliant wines that I enjoy the most.
I'm not confident on whether those wines made with more upfront appeal will make old bones. My suspicion is that they generally won't, but some exceptions will. Ditto the occasional warm and seemingly always accessible vintage will surprise (as 1979 did, though personally I've not been as lucky with it).
So useful to get a feel for producer and vintage - or even better get to taste on release, as what's in the glass is the only truth. I have a preference for traditional and austere style in cellaring vintages, but have still got a mix including some modernist leaning wines, some more modest/accessible producers and some warmer vintages. These other wines are enjoyable relatively young, but also serve as good cellar defenders to keep me from the wines that need more sleep.
Regards
Ian
* It is instructive to do a tasting of new release Barolo or Barbaresco, with and without food. Without, the first 2-3 seem imposing but easy enough to drink, but by the time you get to the 4th or 5th tasting sample, you really notice the tannic grip that's disguised by the upfront fruit. Tasting with food, the effect is much less noticeable.
Excellent commentary Ian, much appreciated. I think the same holds true for Bordeaux and many other cellaring wines. Drink young while the fruit is optimal (along with the tannins) and then hold off while the wine slumbers.
Etna
1 x 2015 Pietradolce Etna Rosso
2 x 2014 Graci Etna Arcuria
3 x 2014 Graci Etna Feudo di Mezzo
1 x 2014 Pietradolce Etna Archineri
1 x 2014 Le Casematte Peloro Terre Siciliane (This is from Faro, not Etna)
1 x 2013 Pietradolce Etna Vigna Barbagalli
1 x 2013 Graci Etna Barbabecchi Quota 1000
2 x 2012 Passopisciaro Etna Rosso
Burgundy
1 x 2014 Pousse Volnay Caillerets Clos des 60 Ouvrees 1er Cru
1 x 2014 Bouchard Beaune Greves Vigne de l'Enfant Jesus 1er Cru
1 x 2013 Bouchard Beaune Greves Vigne de l'Enfant Jesus 1er Cru
1 x 2010 Domaine Marquis d'Angerville Volnay 1er Cru Clos des Ducs
1 x 2009 Pousse Volnay Clos d'Audignac 1er Cru
1 x 2007 Denis Mortet Chambolle Musigny Aux Beaux Bruns 1er Cru
1 x 2005 Domaine Fourrier Cherbaudes Vieille Vigne 1er Cru
12 x 2017 Kilikanoon Golden Hillside Watervale Riesling. Hope it's as good as the 16 model. 16 had good lime/lemon with some blossom and a little talcum powder. Classic Watervale rizza. Trying it tonight with some fresh flounder and burnt butter sauce, crusty bread and broccolini. Simple pleasures.
Update next day. It's a good rizza but not as good as the 16. A good Friday night wine. Not a wine to think about. Just pop and pour. Tantilises both the tastebuds and brain.
Carl
Last edited by Chuck on Sat Nov 04, 2017 11:05 am, edited 2 times in total.
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