What are you standing?

quote:

Originally posted by SD-Wineaux:

quote:

Originally posted by sunnylea57:

quote:

Originally posted by indybob:
Thanks much! I've always like Beringer PR, and should make a point to look for more of it at estate sales. Did the '97 and '01 seem ready? Or just too young for your palate?

The 1997 and 2001 showed older than the 1991 - especially the 1997, IIRC. They were all very good, but the 1991 was the freshest and most complex of the three.

But the 1991 we opened was a bit of a unicorn. VinT and I bought a bunch of wine from a US dealer who purchased a private cellar where the wine had been stored since purchase in a very cold, very damp cellar. All of the bottle looked like crap - they had all been wrapped in plastic wrap, which was crumbling, and the labels themselves were also crumbling and were covered in mold.

But all the bottles have shown like they were frozen in time. They have evolved, but they are all showing much younger and fresher than you would expect. The 91 Beringer was a beauty, as was an 87 Dunn HM.

Just curious - was the plastic wrap just around the body of the bottle (the label) or did it encapsulate the top of the bottle as well?

Up to the shoulder or start of the neck. Depended on the bottle.

1982 Grange

quote:

Originally posted by g-man:
1982 Grange

Wow, you'd think it was someone's birthday or something.

quote:

Originally posted by sunnylea57:

quote:

Originally posted by g-man:
1982 Grange

Wow, you'd think it was someone's birthday or something.

That's funny. I have a 2009 Kosta Browne that I'm bringing over someone's house who is celebrating a birthday.

quote:

Originally posted by g-man:
1982 Grange

Looking forward to the tasting note.

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Originally posted by Bytown Rick:

quote:

Originally posted by g-man:
1982 Grange

Looking forward to the tasting note.

Had both the 1981 and 1982 within the past year and the 1982 was by far better. Still very fresh and lively.

quote:

Originally posted by max:

quote:

Originally posted by Bytown Rick:

quote:

Originally posted by g-man:
1982 Grange

Looking forward to the tasting note.

Had both the 1981 and 1982 within the past year and the 1982 was by far better. Still very fresh and lively.

Thanks Max.

1970 Graham
1970 Cockburn
1975 Cockburn
1977 Niepoort

Not gonna open them all, waiting for our fellow port-loving guest to choose which he'd like. Smart money is on the first option.

quote:

Originally posted by bman:
1970 Graham
Smart money is on the first option.

If your bottle shows anywhere close to the one we had last weekend, you will be in for a treat!

Enjoy

quote:

Originally posted by Vinaigre:

quote:

Originally posted by bman:
1970 Graham
Smart money is on the first option.

If your bottle shows anywhere close to the one we had last weekend, you will be in for a treat!

Enjoy

That's the one he chose so I will let you know when we see you in a few weeks!

Speaking of which, would it be a problem to bring a decanted bottle of port to the restaurant? I did it at one place which was apparently a no-no, but then no issue when I did it at another. Port never shows well when popped and poured.

quote:

Originally posted by bman:
Speaking of which, would it be a problem to bring a decanted bottle of port to the restaurant? I did it at one place which was apparently a no-no, but then no issue when I did it at another. Port never shows well when popped and poured.

bman, to get around the "open bottle" restrictions, you could try dropping the wine off at the restaurant a day or two before so that the somm can decant it for you in advance of your arrival. Works for me .

I'll tell you what I did at The Marc in Walla Walla where wine has to be opened in the restaurant. I decanted a Grand Cru Burgundy in our room, including filtering the sediment bearing portion, rinsed the bottle, poured the wine back in and pushed the cork back all the way and took it to the restaurant for them to open.

quote:

Originally posted by Bytown Rick:

quote:

Originally posted by bman:
Speaking of which, would it be a problem to bring a decanted bottle of port to the restaurant? I did it at one place which was apparently a no-no, but then no issue when I did it at another. Port never shows well when popped and poured.

bman, to get around the "open bottle" restrictions, you could try dropping the wine off at the restaurant a day or two before so that the somm can decant it for you in advance of your arrival. Works for me .

Problem is that we are arriving in Montreal only a few hours before the dinner. But I might do that or just call the restaurant and ask for their indulgence. OR, bring a sauternes instead....

quote:

Originally posted by Board-O:
I'll tell you what I did at The Marc in Walla Walla where wine has to be opened in the restaurant. I decanted a Grand Cru Burgundy in our room, including filtering the sediment bearing portion, rinsed the bottle, poured the wine back in and pushed the cork back all the way and took it to the restaurant for them to open.

That could work for a younger bottle but probably not a 40 year old port - the corks rarely survive being taken from the bottle.

So use a cork from another bottle!

quote:

Originally posted by Board-O:
So use a cork from another bottle!

Servers in Montreal are rather sharp - pretty sure they would see a cork without the port house or the vintage and figure out that it was a cork from another bottle, and that the port had been decanted earlier.

Remember that here in Canada, we try to respect the law and stay out of trouble, though that is a little less true in Quebec than elsewhere in the country.....

As I understand it, the law states the bottle has to be opened in the restaurant. If there's a cork in it, even if it's been previously opened, they're opening it. Does it say a bottle can only be opened once? The somm at The Marc knew our bottle had been decanted, but he opened it.

quote:

Originally posted by Board-O:
As I understand it, the law states the bottle has to be opened in the restaurant. If there's a cork in it, even if it's been previously opened, they're opening it. Does it say a bottle can only be opened once? The somm at The Marc knew our bottle had been decanted, but he opened it.

I'm not sure. I will seek guidance from the Montreal gang

quote:

Originally posted by bman:

quote:

Originally posted by Vinaigre:

quote:

Originally posted by bman:
1970 Graham
Smart money is on the first option.

If your bottle shows anywhere close to the one we had last weekend, you will be in for a treat!

Enjoy

That's the one he chose so I will let you know when we see you in a few weeks!

Speaking of which, would it be a problem to bring a decanted bottle of port to the restaurant? I did it at one place which was apparently a no-no, but then no issue when I did it at another. Port never shows well when popped and poured.

fyi

if you do,

get a spare cork handy and press it in the full way.

i'm not sure on LCBO laws but NY sla, the transport of wine must be fully corked and in the trunk of the car.

it's up to the discretion of the restaurant to allow you, but alot more of them seem to be fine if they can reinsert a wine key into the cork.

quote:

Originally posted by bman:

quote:

Originally posted by Board-O:
I'll tell you what I did at The Marc in Walla Walla where wine has to be opened in the restaurant. I decanted a Grand Cru Burgundy in our room, including filtering the sediment bearing portion, rinsed the bottle, poured the wine back in and pushed the cork back all the way and took it to the restaurant for them to open.

That could work for a younger bottle but probably not a 40 year old port - the corks rarely survive being taken from the bottle.

save a cork from another bottle and just shove it in!

1988 Cos

1970 Mouton Rothschild

Change of plans.

1992 Dominus Estate
1992 Dunn Vineyards Petite Sirah Howell Mountain

1997 Castelgiocondo Brunello Riserva - don't see any notes on this in CT. Taking it to a BYO Italian cooking class.

quote:

Originally posted by sunnylea57:
1970 Mouton Rothschild

Change of plans.

1992 Dominus Estate
1992 Dunn Vineyards Petite Sirah Howell Mountain

I wouldn't wait too long with that Mouton. I'm sure you'll enjoy the two 1992s. The 1992 Dominus is the best Dominus I've ever tasted. I hope you'll post notes.

quote:

Originally posted by Board-O:

quote:

Originally posted by sunnylea57:
1970 Mouton Rothschild

Change of plans.

1992 Dominus Estate
1992 Dunn Vineyards Petite Sirah Howell Mountain

I wouldn't wait too long with that Mouton. I'm sure you'll enjoy the two 1992s. The 1992 Dominus is the best Dominus I've ever tasted. I hope you'll post notes.

Ended up opening all three.

The Mouton's cork was pure sponge that disintegrated as we were removing it. It took a fair bit of work to get it out, but we (to be fair - not me) did so without getting any remnants in the bottle. The wine itself was much better than anyone expected, and got even better over the 2 hours that we drank it. Without question it showed as a well-aged example of Bordeaux with plenty of tertiary notes, but there was plenty of fruit, excellent acidity and good weight. A real treat.

The 92 Dunn Petite Sirah HM initially had a funky nose, but the palate was superb: refined, restrained, deep and complex. I wouldn't have guessed Petite Sirah, but a very good right bank Bordeaux. I had three of these and this was the last one. I also have the 1993. A terrific wine, if you can find it.

I've opened quite a few 1992 Dominus and they've all been fantastic, but this one was relatively (and oddly) green and thin. Still enjoyable, but not close to the quality level I'm used to. This bottle was from a different source than all my other bottles, though. I have 5 more from the original source, and I'm confident they'll show well.

2004 Domenico Clerico Barolo Percristina

I'm glad the Mouton showed well for you. I had a lot of 1970s and think I have only one left, a Latour, which is my pick for wine of the vintage, with Mouton and Lafite close seconds.

Just checked. I have Montrose and a Latour.

1998 Delas Frères Côte-Rôtie La Landonne. Fingers crossed - I've had mixed luck with these.

1970 Chateau Latour for our anniversary

quote:

Originally posted by Board-O:
1970 Chateau Latour for our anniversary

Please give J a hug for us on the big day!

You could do it yourself. (Thanks, I will!)

quote:

Originally posted by Board-O:
1970 Chateau Latour for our anniversary

Congratulations!

1998 Smith Haut Lafitte

2005 Malescot
2009 Giacosa Rocche

quote:

Originally posted by bhauk:
1998 Smith Haut Lafitte

I enjoyed one last week - one of the few undervalued Bordeaux that drinks above its price point which can sometimes be had at $60 per

quote:

Originally posted by VinCentric:
2005 Malescot

Is this your first? Please post notes or impressions. Enjoy!

quote:

Originally posted by DoubleD:

quote:

Originally posted by bhauk:
1998 Smith Haut Lafitte

I enjoyed one last week - one of the few undervalued Bordeaux that drinks above its price point which can sometimes be had at $60 per

I got a few off Winebid just below that price. I assume you are the DoubleD on CT, your note made me have it standing for tonight.
Having with mule deer loin steak on the grill, this deer has little gaminess so expecting good things.

Hope it shows well for you bhauk.

1970 Dow
2000 Chateau Kirwan
2004 Hourglass cabernet sauvignon

quote:

Originally posted by indybob:

quote:

Originally posted by VinCentric:
2005 Malescot

Is this your first? Please post notes or impressions. Enjoy!

Yes, first for this vintage of Malescot. I figured time to give it a try.

No formal notes. Had this at Le Select Bistro with Beef Bourguignon. Drinking really well. Good on decant. Started into it after about 1.50-2 hrs. Opened up beautifully. Tannins are there but integrated and very smooth. Probably at the beginning of it's window. Hint of tertiary development only. Beautiful. Drink or hold. Will definitely improve but great now.