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What are you standing?

indybobindybobMember
What older bottle(s) have you stood up recently? For a special occasion? For no reason in particular?

For newer folks, older wines with sediment should be stood up in a vibration-free area for a period of time (I like a week or two, some do more), so the particulate matter can settle out. Then, the wine can be carefully poured into a decanter for drinking, leaving the gunk at the bottom, where it belongs. The sediment won't hurt you of course, it's just not that fun to drink.

Just stood up a 1988 Leoville Las Cases yesterday. Very excited to try this one, and I'll find a nice day in September to have it with my wife.
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indybobindybobMember
quote:
Originally posted by GlennK:
I have the following standing up in my offsite that are waiting for the right meal to be consumed with:

1985 Château Rausan-Ségla
1989 Domenico Clerico Barolo Ciabot Mentin Ginestra
1991 R. López de Heredia Rioja Gran Reserva Viña Bosconia


Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.
A amlMember
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
glennkglennkMember
quote:
Originally posted by aml:
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
Exactly.
G gigabitMember
quote:
Originally posted by GlennK:
quote:
Originally posted by aml:
quote:
Originally posted by indybob:
Do you have reservations about decanting there, then hauling the decanter to your home/party, whatever? I assume you're not planning on eating dinner at offsite.


Why would he have to decant at the storage facility? As long as he transports them to the meal stable and standing up, it shouldn't stir up too much sediment.
Exactly.

I don't know. I've heard crazy stories about Glenn's driving. Razz
merenguemerengueMember
quote:
Originally posted by indybob:
What older bottle(s) have you stood up recently? For a special occasion? For no reason in particular?

For newer folks, older wines with sediment should be stood up in a vibration-free area for a period of time settle


Are you standing up oldies only? Just wondering cause i just Recently had a fairly young 07 Napa Cab that had sediment to my surprise.i assume the standing time would vary dramatically given your much older wines must have a lot more fine sediment. Sorry if this seems like an obvious question.
indybobindybobMember
quote:
Originally posted by KSC02:
Two bottles destined for an upcoming weekend and one just waiting for the right occasion

1989 Montrose
1997 Alvaro Palacios L'Ermita
1999 Casanova di Neri BdM Cerretalto


Smile

Mmmmm! Please post notes on the CdN!

RightBankFan, an '07 seems a little young to spin much sediment, but who knows? I'm sure much depends on how it was made: Filtered vs. unfiltered. But, I suppose I stand wines once they hit about 8-10 years, but maybe someone else has a better rule of thumb?
J javachipMember
I have several cases standing up waiting to be consumed. Some bottles have been standing up for over a year, which makes me wonder if I should lay some of them back down again. The problem is, every time I think about opening, say, a 1997 Napa cab, I then win something much older at auction, and the 1997 goes back to the end of the line. Confused
A aagrawalMember
I only stand up wines >20 years old, which are relatively rare experiences for me. For anything younger (most cabs 10-15 years old, etc) I just pull out of the racks carefully and decant right away. Sediment tends to stick to the side of the bottle and is rarely a problem.

Currently I do have an 89 Pichon Lalande standing up for this weekend.
J javachipMember
IB, I don't keep any records on my cellar. Half the fun is rummaging around and discovering some long-forgotten bottle. So I don't know the average age, or even the total size, of my collection, although I suspect the total size ranks in the lower half of forumites.

Just for fun, I took a quick inventory of everything standing up at the moment:

(1) 1966 Sauternes
(1) 1968 Cal CS
(1) 1969 Cal CS
(1) 1970 Sauternes
(1) 1973 Barolo
(1) 1975 Bdx
(1) 1976 Bdx
(1) 1978 Bdx
(3) 1979 Bdx
(1) 1980 Sauternes
(1) 1981 Cal CS
(2) 1983 Cal CS
(3) 1983 Bdx
(3) 1985 Bdx
(1) 1985 Sauternes
(1) 1987 Cal CS
(1) 1990 Cal CS
(1) 1991 Cal CS
(6) 1992 Cal CS
(1) 1992 Bdx
(2) 1993 Cal CS
(1) 1993 Burgundy
(2) 1993 Bdx
(2) 1994 Cal CS
(1) 1994 Bdx
(3) 1995 Cal CS
(1) 1995 Bdx
(1) 1995 Cal Rhone-style blend
(2) 1996 Cal CS
(1) 1996 Oregon PN
(1) 1996 BDM
(1) 1996 Rhone
(1) 1996 Aussie CS
(3) 1997 Cal CS
(6) 1997 Cal zinfandel
(1) 1997 Cal petite syrah
(1) 1997 Cal PN
(1) 1998 Cal Rhone-style blend
(1) 1999 Oregon PN
(1) 1999 Montepulciano
last and probably least:
(1) 2005 Clos du Bois Zinfandel
and for cooking:
(1) 2009 Charles Shaw Merlot

Wow, that's more than five cases of wine that needs to be drunk yesterday, or yesterdecade! Smile
BRRBRRMember
quote:
Originally posted by wine+art:
quote:
Originally posted by BRR:
Not really answering the question, thristy man.

I stood up a 1998 Leonetti Walla Walla Cab recently. We'll see how it goes - I hope it's not over the hill. Forgot I had it - whoops.


I have some '98 Leonetti as well.

Never thought about it being past prime. Eek


I don't imagine it will be, but I had a couple of mid-90s Leonetti Cabs from my dad's cellar that were a little tired within the last year. Very possibly could be a storage issue there, though.
allredallredMember
My offsite storage is an hour away, and things get pretty well stirred up during the ride. So I try to give bottles 3 weeks or more standing up before I pop the corks.

I'm with thirsty man on this one. I usually have about 3 cases of various stuff standing up. Right now that group includes:

1991s: Forman, Beringer Reserve, Mondavi Reserve, Hess & Silverado
1990 Pichon Longueville
1990 Mondavi Reserve
2004 Leroy Bourgogne
1987 Forman
2001, 2003-2005 Concha y Toro Don Melchor
Old Laurel Glens: '86, '91, '92, '95 & '96
2001-2004 Neal Family cabs
Plus a bunch of other younger/lesser stuff in which I usually find a little sediment that I just have at the ready for a "Tuesday night"- like the 2007 Domaine Garrigue CdR Cuvee Romaine.

I try to keep a nice variety in the mix & at the ready.
bmanbmanMember
quote:
Originally posted by KSC02:
quote:
Originally posted by DoktaP:
I'm still trying to twist an arm or two to make a cameo appearance Wink

Cool


Checking into airfares...... Wink

Currently standing are:

-77 Dow
-77 Gould Campbell
-83 Gould Campbell
-08 Noon
-09 Carnival of Love
-06 l'Aventure Cote a Cote
-98 Baron de Pichon-Longueville (yes, really....)

One port and one dry will die to mark the first football Sunday of the season! Cool
G gkapoorMember
quote:
Originally posted by DoktaP:
quote:
Just added 1983 Palmer to the above list.

Some (experts) would say the '83 Palmer is the wine of the vintage. I've enjoyed it 4 times, but found significant bottle variation.


Were they all from your cellar? And did the better bottles validate the "experts"?

Thanks in advance for your response!
S stickmanMember
quote:
Originally posted by DoktaP:
quote:
1991 La Mouline

I've got a 1990 Yquem slated for consumption, but I usually don't stand up Sauternes nearly as long. I've never had problems with sediment in Sauternes, and I rarely decant them.

Must be a special occassion. Enjoy

We're gonna' make it one! Smile The Barolo will be for a different occasion, but the Guigal will be accompanied by some of my other favorite Rhone-varietals from around the world (definitely to include SQN). I just didn't list them because I'm not standing them up nearly as long.
M maxMember
I have a 1991 Clos du Val Estate Bottled Cabernet Sauvignon standing right now.

Also, I have a 1949 Francesco Rinaldi Barolo standing as well, but I need advice from anyone here with experience with old Barolos of this nature. Would you guys pop and pour this wine letting it make whatever transformation it may make, good or bad? Or, would you slow-o it in the afternoon to be served that evening?
S seaquamMember
I've had both the '94 and '97 Graham this year, both in 375 ml. I thought the '97 was more forward, certainly softer, but both were great wines.

I'm not talking you out of it. You already know it will improve for a long time still, but unless you have only one bottle, it's kind of a treat to experience the sheer intensity of a young Port-- sometimes it almost hurts the palate.
W wine+artMember
quote:
Originally posted by SD-Wineaux:
quote:
Originally posted by wine+art:
quote:
Originally posted by wine+art:
All of this older Bordeaux talk has me yearning for one as well.

1947 Calon Segur.


Now ready to open for our anniversary, and hoping for the best.

Happy Anniversary!


Thank you...tomorrow night will be our celebration.

See you next week!
W wine+artMember
quote:
Originally posted by Gkapoor:
quote:
Originally posted by wine+art:
quote:
Originally posted by wine+art:
All of this older Bordeaux talk has me yearning for one as well.

1947 Calon Segur.


Now ready to open for our anniversary, and hoping for the best.


Congratulations, and my condolences to your wife for putting up with you all these years Razz


There are roads that must be traveled before sainthood. Wink
G gkapoorMember
quote:
Originally posted by wine+art:
quote:
Originally posted by Gkapoor:
quote:
Originally posted by wine+art:
quote:
Originally posted by wine+art:
All of this older Bordeaux talk has me yearning for one as well.

1947 Calon Segur.


Now ready to open for our anniversary, and hoping for the best.


Congratulations, and my condolences to your wife for putting up with you all these years Razz


There are roads that must be traveled before sainthood. Wink


Touché Big Grin
K ksc02Member
quote:
Originally posted by indybob:
quote:
Originally posted by wine+art:
quote:
Originally posted by indybob:
1990 Guigal, Hermitage


Nice!


Smile It'll be my second. Having with good friends later this fall.

You post got me yearning, IB and after checking on W-S, found a good deal on a few. I couldn't resist. Here's to your bottle showing well.
W wine+artMember
quote:
Originally posted by marcb7:
Congrats W+A....If Oct 1st is your anniversary date..you share it with my wifes b-day. Hope you had a wonderful night!


Happy Birthday to your bride, Marcb7.

Our anniversary was last week, but my wife was still in London, thus celebrating yesterday and today.

Our dating anniversary is later this month, so a lot of celebrating this month. Cool
bmanbmanMember
quote:
Originally posted by wine+art:
quote:
Originally posted by marcb7:
Congrats W+A....If Oct 1st is your anniversary date..you share it with my wifes b-day. Hope you had a wonderful night!


Happy Birthday to your bride, Marcb7.

Our anniversary was last week, but my wife was still in London, thus celebrating yesterday and today.

Our dating anniversary is later this month, so a lot of celebrating this month. Cool


Our first date was April 1. Too loaded with possibilities for red faces, so we don't mark it, but we do try to mark our anniversary monthly, with at least a nice bottle.
purplehazepurplehazeMember
quote:
Originally posted by Board-O:
Good luck, PH. I'm guessing it'll need a long decant.


I was just chatting with another forumite about this wine, Board-O. Of the 1986s I've had in the last couple of years, this was by far the most evolved and expressive. I decanted the last one for 2 hours, and rebottled for the trip to dinner. It showed very well. If you have one, you might wish to give it a run!

PH
L longboarderMember
quote:
Originally posted by wine+art:
quote:
Originally posted by wine+art:
1961 Palmer & 1949 Calon Segur.


Okay, thanks to my friends currently drinking in the great city of Montreal, ( and their text photos) we are adding the '55 Montrose to our off-line tomorrow night.


Good for you and if your bottle is half as good as the one we enjoyed you are in for a treat.
K ksc02Member
quote:
Originally posted by indybob:
quote:
Originally posted by Rob_Sutherland:
2001 Château Guiraud
2003 Torbreck The Factor

Do any of these have enough sediment to stand? Just curious. Smile

I would stand the two above, without looking at the specific bottles.

You just don't know, so I lean to the safe. I've had wines with loads of sediment and just a few years old.

On the opposite side of the coin, when LB opened his '55 Montrose the other night there was absolutely no evidence of sediment whatsoever.

So go figure......
L longboarderMember
quote:
Originally posted by Board-O:
quote:
Originally posted by Longboarder:

1984 Diamond Creek Lake - for a friend

I have one or two left. I'd love to read your impressions.


1959 Domaine Louis Trapet Gevrey-Chambertin 1er Cru Clos Prieur

Please post notes! I love 1959 Burgundies.


Will do but don't you want to know how the Brunelli are drinking as well? Wink
board-oboard-oMember
Really sorry to hear that, Dok. I had the wine 4 times but the last bottle 15-20 years ago. We did one in a series of verticals comparing 1962 and 1955. We did another in a 1955 First Growth horizontal. One we did at a French restaurant where the chef/owner prepared a special meal for four or us, along with a 1971 Lafite. The last we had at a dinner on our home. All four were wonderful.
vintvintMember
quote:
Originally posted by indybob:
quote:
Originally posted by Board-O:
quote:
Originally posted by VinT:
1966 Lafite

Banana



Ditto! Good to see you on your stop through town VinT. I'll set something up a little, um, nicer (sans fruit flies) next time you're through.


I kind of liked 'em. They helped me finally understand the phrase 'crunchy tannins'. Big Grin
D doktapMember
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.
K ksc02Member
quote:
Originally posted by DoktaP:
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.

This bottle, from that night, is in a very short WOTY list.
Thanks sincerely, Dok, for sharing this. Wink
mimikmimikMember
quote:
Originally posted by Board-O:
Really sorry to hear that, Dok. I had the wine 4 times but the last bottle 15-20 years ago. We did one in a series of verticals comparing 1962 and 1955. We did another in a 1955 First Growth horizontal. One we did at a French restaurant where the chef/owner prepared a special meal for four or us, along with a 1971 Lafite. The last we had at a dinner on our home. All four were wonderful.


I brought a 55 Lafite 2 years ago to a WGWeekend in Toronto with DoktaP and it was great. This one, unfortunately, was dead.

TN
W winepleaseMember
quote:
Originally posted by DoktaP:
quote:
DoktaP, what do you think about this one? Thank you.

Wineplease, this bottle was singing and firing on all cylinders. Probably the WOTN imho. It had all the elements you want in an aged cote rotie. It was described by one attendee as having the nose of a charcuterie board (bacon, cured meat, spice) with a heavenly floral (violet) hint. Drinking absolutely beautifully, but can hold on another decade easily. Worth sourcing if you have a chance. As a group, we felt that no score be assigned, but just take in the wondrous nature.


Great. Thank you for your notes DoktaP.
I actually bought this one about 6 months ago and had been curious when should I open this one Big Grin
But I guess I should wait couple of months when my wife is allowed to drink wine again.
Hopefully i will have the same experience as yours and KSC02 when popping up this bottle.
vintvintMember
quote:
Originally posted by KSC02:
quote:
Originally posted by VinT:
1993 Justin Isosceles - very low expectations for this still being alive
1996 Pagodes de Cos - same

Special occasion? Razz


My irony-meter is in the shop right now so I can't tell if you're joking or not. (I suspect you are.) But if it was a serious question, no special occasion.
K ksc02Member
quote:
Originally posted by VinT:
quote:
Originally posted by KSC02:
quote:
Originally posted by VinT:
1993 Justin Isosceles - very low expectations for this still being alive
1996 Pagodes de Cos - same

Special occasion? Razz


My irony-meter is in the shop right now so I can't tell if you're joking or not. (I suspect you are.) But if it was a serious question, no special occasion.

Green Razz emoticon confirms the jest Wink
L longboarderMember
quote:
Originally posted by wine+art:
quote:
Originally posted by DoktaP:
quote:
Do you think it is the food?

Absolutely! Or, my underwear were too tight Big Grin


I knew it had nothing to do with all of the '59 Bordeaux and such we consumed. Wink


No '59 Bdx last night but Kiki's was superb as usual. The '87 Dominus was still very young in my opinion. With air in the glass it opened up but I wish I could have decanted for 5-6 hours.