Are Magnum Buyers in Aussie just plain thick?

[Daryl Douglas]

Of course Brian's most likely quoting the best available prices for the single bottles, as he does

Those are the readily available pb mixed dozen prices, including freight, not "mates rates" or spot specials.

"There is always a bettter price somewhere, usually just after you bought it."

as I said Brian, though perhaps I should've added "generally" before "best available". As a fellow pedant, I appreciate your clarification - you must be looking forward to editing Ric's next tour diary

Cheers

daz

[TORB]

as I said Brian, though perhaps I should've added "generally" before "best available". As a fellow pedant, I appreciate your clarification - you must be looking forward to editing Ric's next tour diary

Rak off hairy leggs.

[jeremy]

woodwardbrett wrote

Decca wrote:

Yes - in theory - there's less air per litre of wine in a magnum than a bottle, so it has less oxygen to react to and therefore ages slower.


But bottles are gassed with nitrogen (I think its nitrogen) when bottled..so there should actually be no air/oxygen in the bottle at all...so really a 750ml screwcap bottle should age exactly the same as a 1500ml bottle or even a 15000ml as long as they are all stored in exact conditions.

The volume of air Vs Volume of wine ratio really only works with wines under cork as there can be movement of air through the cork.

I could be wrong but I'm pretty sure this is how it works.

Magnums are great of entertaining but the costs involved in bottling and sales can be more of an issue than an advantage for a winery but deffinatly does not mean the wine should be 3x the price. 2x yes...maybe a tad over this due to increased costs and maybe a bit of "rarity"....ohh and a little bit of wank factor thrown in for good measure...but deffinatly not 3x....well unless there are customers stupid enough to pay it...then it may just be worth it

Regardless of air ratio at bottling, just about all magnums are cork sealed no? As such I would've thought that as they evolve, the natural exposure of air to greater volume of wine via cork seal would still mean slower (maybe better, I don't know) development? It could be me, but the magnums that have survived the cork lottery do seem noticably different (ie "younger" for lack of a better word) to 750mls.

[Old Salt]

What gives?
Our local DM had the 02 389 mags on special about three years ago at $56 incl pres box. Bought the one on display in their cabinet and when I went back a week later, only two mags left (without p/box) - same price, now mine. While not one of their best vintages, pretty good deal all the same at about 50-60% over the 750's. I tried to order more but they & their other stores had none left.

Pays to keep your eyes open and buy, buy, buy when you have the chance. Case of too late - I cried, almost.

[pizzler]

I don't know the custom in Australia, but some vineyards elsewhere save their best wines for bottling in magnums. I bought the 2004 Falesco Marciliano Umbria in that size as the magnums and 3.0L bottles were culled from the very best barrels (I believe they only used the two best barrels for both of these.) But I knew that before I bought it...you can't assume a vineyard does that as a standard practice.

Magnums will oxidize more slowly than 750's and side by side will have less temperature fluctuation than their 750 counterpart. Serious Champagne drinkers frequently tell me they prefer a magnum because of the superior taste, but I never get a clear answer why.

Some vineyards charge triple for magnums because they can get away with it. Perhaps that is the real bottom line.