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  1. #601
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    Thanks for the recommendations.

    I'm starting to notice that younger CA cabs (what I mostly drink) aren't really great drinkers. They seem to need an entire day to open up. I've been through 3 bottles of Artemis (2010 and 2011s I think), and my opinion hasn't really changed. I think I'm gonna give Washington cabs a try.

    Caymus is gonna have to wait for a special occasion, but it's high on my list of wines to buy.
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  2. #602
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    Thanks for the recommendations.

    I'm starting to notice that younger CA cabs (what I mostly drink) aren't really great drinkers. They seem to need an entire day to open up. I've been through 3 bottles of Artemis (2010 and 2011s I think), and my opinion hasn't really changed. I think I'm gonna give Washington cabs a try.

    Caymus is gonna have to wait for a special occasion, but it's high on my list of wines to buy.

    The only young one (2009 or younger) I really love is the Lewelling I talked about above at about $54 a bottle or the $100 Hewitt (2010)... some of the 2007's are drinking very well, Newton Unfiltered, Silverado, Caymus Reserve, Jordan

    I'm getting back into some Aussie Shiraz from my hometown areas, McLaren Vale and Barossa.. some good buys out there for 2000s-2004s as most Americans will not pay up for pricey Aussie wines..... MY GAIN
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  3. #603
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    I just noticed that I have a '97 Il Poggione Brunello di Montalcino given to me as a gift that might just be out of it's recommended drinking age. I'm probably gonna have this soon, but I never drink sangiovese. I was thinking of picking up a more recent Brunello just so I can have a comparison of aged versus not aged. Any recommendations on how I can get the most out of this?
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    I just noticed that I have a '97 Il Poggione Brunello di Montalcino given to me as a gift that might just be out of it's recommended drinking age. I'm probably gonna have this soon, but I never drink sangiovese. I was thinking of picking up a more recent Brunello just so I can have a comparison of aged versus not aged. Any recommendations on how I can get the most out of this?
    Drink it fast. Don't decant it other than for sediment.
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  5. #605
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    '97 Il Poggione Brunello di Montalcino Click here to enlarge

    I am getting the 1990 from my mate at Westhampton Beach Fine wines... the 1997 should be excellent

    Sticky on your recommendations tonight we are doing a tasting test of

    2007 Tensley Syrah Anniversary Series Colson Canyon Vineyard (95-96/100


    2007 Samsara "Verna's" Santa Barbara Syrah - tried a little, very nice (93/100 previous)


    My 2004 Stellas Garden ball tearer (95-97/100)and a

    NV Louis Roederer Brut Champagne (had before very nice) and a

    1973 Henschke Hill of Grace - which previously rated 100/100 and a fookin expensive drop at that but


    As I just tested out a 575 Maranello, 550 Maranello and a Sandy water damaged but boosted 458 Italia Twin Turbo I am going to party
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  6. #606
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    Click here to enlarge Originally Posted by Sticky Click here to enlarge
    Drink it fast. Don't decant it other than for sediment.

    If everyone in USA cellared their wines well at the right temps then the '97 Il Poggione would last another 12 years... alas many are ruined within 5 years of cellaring... okay off to watch SENNA
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  7. #607
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    Click here to enlarge Originally Posted by Group.america Click here to enlarge
    As I just tested out a 575 Maranello, 550 Maranello and a Sandy water damaged but boosted 458 Italia Twin Turbo I am going to party
    WTF is going on?
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  8. #608
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    Click here to enlarge Originally Posted by Group.america Click here to enlarge
    If everyone in USA cellared their wines well at the right temps then the '97 Il Poggione would last another 12 years... alas many are ruined within 5 years of cellaring... okay off to watch SENNA
    I keep mine cellared at 56 degrees Click here to enlarge
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  9. #609
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    Do you mean, drink it soon?

    I think the drinking window was until about 2 years ago, so I'm thinking it may be on its way down. Should still be good, I hope.
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  10. #610
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    Click here to enlarge Originally Posted by Group.america Click here to enlarge
    If everyone in USA cellared their wines well at the right temps then the '97 Il Poggione would last another 12 years... alas many are ruined within 5 years of cellaring... okay off to watch SENNA
    This is a concern I have for my bottles. I don't have a dedicated cellar or wine fridge.
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  11. #611
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    Do you mean, drink it soon?

    I think the drinking window was until about 2 years ago, so I'm thinking it may be on its way down. Should still be good, I hope.
    No I mean don't let it sit after opening. Start pouring right away.
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  12. #612
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    This is a concern I have for my bottles. I don't have a dedicated cellar or wine fridge.
    You should get one...
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  13. #613
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    Click here to enlarge Originally Posted by Sticky Click here to enlarge
    No I mean don't let it sit after opening. Start pouring right away.
    Got it. What's the reason for that? Aged wines don't need time to open up?
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  14. #614
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    Aged wines don't need time to open up?
    Exactly. When you are decanting a wine you are essentially mimicking the process by introducing more air to the wine over a shorter period of time. Obviously that's a vast oversimplification but you get the point.
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  15. #615
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    Click here to enlarge Originally Posted by Sticky Click here to enlarge
    I keep mine cellared at 56 degrees Click here to enlarge

    Well you are one of the few in USA then kid... perfect temp.....

    I only buy wines from people who I know look after them... seena lot of $1000 bottles of vinegar in my time
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  16. #616
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    So then, because I'm not a collector and most of the wines I purchase are for "now" drinking, would you say that it's less critical for me to have dedicated wine storage?
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  17. #617
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    So then, because I'm not a collector and most of the wines I purchase are for "now" drinking, would you say that it's less critical for me to have dedicated wine storage?
    Yes. Still store them in a cool place and out of direct sunlight though if you can.
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  18. #618
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    Really enjoyed the Samsara Syrah from the Santa Rita Hills area near S Barbara... dirty, fruity, spicy Shiraz much like a good Aussie wine



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    2/15/2014 - I LIKE THIS WINE: 93 points (Edit)

    Wow, usually a wine snob when it comes to USA Syrahs... but I really like this perky high alcohol number... Paid $44 a bottle in Hamptons NY.

    Deep garnet to purple/crimson. Intriguing bouquet - I get some blueberry, chocolate, red dirt, olives (?) cinnamon and red fruit. Some mild ash/cigar tobacco (?). Full bodied almost with some nice almost Australian Shiraz-like spices.

    Silky smooth as time goes by... I decanted this for 5 hours, and drank it over 2 days... just great stuff

    2nd bottle got more of a dirty (DIRT), muddy overtone which livened this wine up a bit, still great fruit and medium/long finish... great decanted for 24 hours

    I suspect this is much better now in 2014 than the earlier tastes in 2011 mentioned here.

    Drink now to 2019
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  19. #619
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    Tons of good Syrah coming out of the Santa Rita Hills. Great value too...
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  20. #620
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    Picked up a few wines yesterday.

    05 La Velona Brunello di Montalcino (to drink with my '97 Il Poggione Brunello)
    12 Mollydooker Shiraz (interested in seeing what Mollydooker is all about)
    11 Louis M Martini Sonoma cabernet

    couple Washington cabs to try out
    12 Red Theory (value cab, just to see)
    11 Chateau Ste Michelle Indian Wells cabernet
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  21. #621
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    I usually drink Red. Try to do Spanish (to keep it to my roots) as much as possible, with some manchego or asiago cheese sometimes. Can't recall brands now, but I mainly go shiraz, merlot, I tend to like red mixes...lol, and cabarnet souvgnon with steak is a perfect match. .
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  22. #622
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    @Sticky, regarding the "Mollydooker shake". Any thoughts?

    Do many US winemakers use nitrogen in the bottling?
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  23. #623
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    Click here to enlarge Originally Posted by jdub679 Click here to enlarge
    @Sticky, regarding the "Mollydooker shake". Any thoughts?

    Do many US winemakers use nitrogen in the bottling?
    You don't have to do it but it does make sense. Nitrogen does preserve better and Mollydooker uses it as well as a screw top which is more progressive than US wineries.

    Most US wineries don't use nitrogen in the bottling process.
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  24. #624
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    2 out of 2 members liked this post. Yes Reputation No
    All this talk about Aussie wine made me pull out my latest additions.
    Both 05's
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  25. #625
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    The Carnival of Love is spectacular.
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