TORB, let's bury the dead horse and

[Serge Birbrair]

start beating on the new one.

You know by now what I am talking about and what I call "wine methamorphosis", right?

What in your opinion makes quite NOTICABLE change in wine, what I described in terroir thread?

Why some wines have it while majority either stay the course at best or "fall off the cliff"?

Let's exclude food all together for the purpose of the discussion and simplicity,
or we bury ourselves in too many variables, like we don't have enough


Everybody welcome to throw 2 cents (in any currency)


Are there any Australian wine you can recomend which have similar qualities I have described earlier?

side note:
let's not use terms as "great wine", because Greatness in wine is subjective.

[TORB]

Serge,

I am not actually sure I do know what you mean by "wine methamorphosis." If you mean a wines ability to age gracefully over a long period of time and take on monumental complexity, then yes, I do, but if it's anything else than you'd better describe it before this goes any further.

I also have things I have to get done today, so may not be able to spend hours responding to your posts.

[Serge Birbrair]

Torb,
we have LIFETIME to discuss the matter, no rush


No, I do not mean "aging graciously"

What I meant is something I expereinced a few times over in my life and first time it was with Spanish Vega Sicilia, 1991
and the rest of those expereinces were recently in France.

Here is what happened:
we opened the bottles, and the first sip revealed mediocre nose and taste. After 15 minutes sitting in the bottle/glass,
the wine changed DRASTICALLY, and I am not talking subtle changes,
I talk NOTICABLE changes my smoker's palete detected with no spectographs present. For the next hour the bottle was finished, the wine taste and smell was DIFFERENT with every pour, and I reiterate, SUBSTANTIALY DIFFERENT from previous pour.

[Serge Birbrair]

bump for TORB