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quote: Originally posted by Lentini:
Good futures/pre-arrival clarification.
Just as a side note... The gray market bit always sounds scary to me, but PC is an excellent gray market merchant, imho. All bottles I've ever received from them have all been in like-new condition unless otherwise noted. They source well, wherever it is coming from.
With few exceptions, this seems to be in line with what I have heard from others for years now.
"No TV and no beer make Homer...something, something"
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| Posts: 720 | Location: Toronto, Ontario | Registered: Apr 07, 2007 | |
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And...if there is something wrong with the bottle, they note it, and the price is usually marked down even more. And...if they didn't note it/forgot to note it and you receive it/pick it up and it's not as described when you bought it, they'll take it back.
So much wine.....so little time!!!
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| Posts: 6798 | Location: San Francisco | Registered: Jun 20, 2002 | |
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quote: Originally posted by James Suckling:
Just read some of this again. Do you think it is possible that a retailer could sell 2005 futures, or futures in general, and not have the wine allocated? Then once they have the money, they go into the market and buy it? Or what about taking the money, speculating for two years and then buying the bottled wine later? Futures business is not regulated. Beware. Didn't we learn anything with Madoff and all the rest of the banksters in the world?
Has anyone tried the 2005 Ch Puygeraud lately? I'm trying to augment the available notes on my wine info sheet: http://winething13.webs.com/20...es%20de%20Francs.docCHEERS |
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| Posts: 154 | Location: Mississauga | Registered: Feb 18, 2005 | |
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quote: Originally posted by nicos: quote: Originally posted by James Suckling:
Just read some of this again. Do you think it is possible that a retailer could sell 2005 futures, or futures in general, and not have the wine allocated? Then once they have the money, they go into the market and buy it? Or what about taking the money, speculating for two years and then buying the bottled wine later? Futures business is not regulated. Beware. Didn't we learn anything with Madoff and all the rest of the banksters in the world?
Has anyone tried the 2005 Ch Puygeraud lately? I'm trying to augment the available notes on my wine info sheet: http://winething13.webs.com/20...es%20de%20Francs.docCHEERS
Yes I just finished drinking one. Certainly full bodied and juicy and delicious, this particular bottle also seemed to be relatively well balanced and also showing some complexity. For the price, I wish that I had more than three cases.
"No TV and no beer make Homer...something, something"
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| Posts: 720 | Location: Toronto, Ontario | Registered: Apr 07, 2007 | |
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Yes I just finished drinking one. Certainly full bodied and juicy and delicious, this particular bottle also seemed to be relatively well balanced and also showing some complexity. For the price, I wish that I had more than three cases.[/QUOTE] Check out Vintages website for locations: http://www.vintages.com/frame_...tml?ITEM_NAME=500066 CHEERS |
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| Posts: 154 | Location: Mississauga | Registered: Feb 18, 2005 | |
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quote: Originally posted by Stefania Wine:
Reduction is the term for wine produced in an oxygen poor environment. Sulfur is a major component of the effect.
It is reversable with oxygen, so it will 'blow off'. It's a fairly complex set of chemical reactions going on as sulfur changes from free to bound (hooked to a hydrogen molucule)).
If not corrected, mercaptans can form. Mercaptans are sulfur based compounds that react with amino acids.
Reduction is as James described, earthy, meaty and sometimes floral(overly sweet), hay like or fecal. We usually just say "This barrel stinks", or call it "stinky". Stef often says "dirty socks".
As reduction gets worse it can lead to hydrogen sulfide smells: burnt matches, rotten eggs, basically the sulfur is more evident. That's iffy if it can be corrected with oxygen, it may need the addition of copper sulfide to draw out the hydrogen sulfide. Hydrogen sulfide is more often the result of adding too much sulfur to a wine, sometimes due to a late spraying in the vineyard, than strickly a lack of oxygen.
Mercaptans have a wide range of smells, and they do take some time to develop as well as generally neededing the presense of lees in the barrel or tank for the sulfur compounds to react too. Mercaptans can create all kinds of flavors, blackcurrant, grapefruit, cat's piss, rubber, onion, lots of stuff, most of them bad. But at the right pH levels they can be fruity and earty. "Wet leaves on Earth" is something we tast in Burgundies which I always think comes from mercaptans.
Necroing this post because I feel Paul's explanation most accurately describes my experience tonight. Which will lead to my question... I opened a 2003 Rusden Boundaries tonight. I had very high hopes for this bottle, as the CT reviews give it an average of 95.8. Had this bottle been even a 90, I would have been happy, but it was not. Right away, I detected what I initially thought of as "gas" on the nose. As I further sniffed, other unpleasant descriptors came to mind - rotten eggs, sulfur - basically the smell of your cooking range without the flames ignited. I tried to let this blow off, but I didn't wait much more than ~20 minutes. All indications are (from what I've read) that I wasn't dealing with a corked bottle, but rather a reduced one. Which leads me to my question... I purchased two of these from the same source. Other CT reviewers have obviously consumed untainted bottles, unless they like this gaseous quality. Should I expect the 2nd bottle I have to have suffered the same fate... if it likely came from the same batch/shipment? |
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| Posts: 7 | Location: Northern VA | Registered: Apr 04, 2009 | |
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I finally received the last of my 2005 bordeaux futures. A measly 2 bottles of Leoville Barton from Premier Cru. Pre-arrival orders from them are definitely not a short term prospect  |
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quote: Originally posted by jqmunro: I finally received the last of my 2005 bordeaux futures. A measly 2 bottles of Leoville Barton from Premier Cru. Pre-arrival orders from them are definitely not a short term prospect
Nice. I am still waiting for Palmer and Angelus, both from December 2006...both were $200 at the time.
"No TV and no beer make Homer...something, something"
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| Posts: 720 | Location: Toronto, Ontario | Registered: Apr 07, 2007 | |
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quote: Originally posted by jqmunro: I finally received the last of my 2005 bordeaux futures. A measly 2 bottles of Leoville Barton from Premier Cru. Pre-arrival orders from them are definitely not a short term prospect
I'm still waiting for my 2 bottles of 2005 Leoville Barton from Premier Cru which I ordered in June of 2006. I'm also waiting for 05 Malescot and 05 Pontet Canet from Premier Cru were also ordered in June of 2006. Those are the last orders I ever made with Premier Cru and likely will be for eternity.  |
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| Posts: 26 | Location: Nebraska | Registered: Dec 18, 2007 | |
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quote: Originally posted by Prasm: quote: Originally posted by jqmunro: I finally received the last of my 2005 bordeaux futures. A measly 2 bottles of Leoville Barton from Premier Cru. Pre-arrival orders from them are definitely not a short term prospect
I'm still waiting for my 2 bottles of 2005 Leoville Barton from Premier Cru which I ordered in June of 2006. I'm also waiting for 05 Malescot and 05 Pontet Canet from Premier Cru were also ordered in June of 2006. Those are the last orders I ever made with Premier Cru and likely will be for eternity.
I thought I would also say that, but I ended up ordering some magnums of 2008 bordeaux (because they were selling for the same price as 750's up here). Also ordered some Brancaia Il Blu for $29 (its $80 up here). If it takes several years it wont really matter to me; if they fold and I never get the wine, oh well its less that $2K total (at least it will be after/if my 05's come in), I assume their is some risk but thats not much different than anything else i suppose.
"No TV and no beer make Homer...something, something"
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| Posts: 720 | Location: Toronto, Ontario | Registered: Apr 07, 2007 | |
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