I find this topic helpful and will share some recent thoughts of mine. Surprises in my cellar that need to be drunk or pawned off are as important to me as blissful discoveries. Please feel free to add your disappointments, since I'm sure others are interested as well.

96, 97 Saintbury Rsv. Latter in faster decline
This winery is disappointing lately.

97 Mondavi Rsv PN
98 Archery Summit PN 1er Cuvee. Just starting to fade, both.

97 Green &Red Chiles Valley and Chiles Mill. Former in faster decline

97 Franus Planchon, Brandlin

NV Rosemount Old Benson Tawny. Mild decline, but losing raisiny, cocoa fruit, replaced by harsher material

90 Beringer PR. Just now coming down other side of hill.

DrT

[ 07-05-2002, 07:33 PM: Message edited by: dr.tannin aka x-man ]
Original Post
Excellent topic, Doc.

I only started collecting 4-5 years ago, so I'm just now finding out how unfortunate it is to discover wines in decline.

Why just tonight, the '97 Justin Cab is getting funky, and '97 Kent Rasmussen Carneros Pinot Noir is fading fast, getting old & dry. Not six months ago I had tasted the same wines and they were still good. All my wines stored at 55-60F and 65-70% humidity.

Went kind of crazy buying wine in 2000 & 2001, and now realizing I've got some drinking to do! [Frown]
Ah we should all have the misfortune of discovering our 61 premiere cru is fading [Smile]

Free,

I'm surprised by the Justin. I too am relatively new to all this but in my experience there is something to the talk about a "dumb" stage where the primary fruit flavours have faded but the tannins are still too young to allow you to discover the secondary flavours. I seem to remember that for good CalCabs, 5 years was the dumb stage.
plus, the '61 Margaux was NOT bad or madeirized, but it was NOT nearly as good as the first two times I had it, about ten and twenty years ago. The first two times, I consider it the second best wine I ever had. This time it was mature and the great Margaux perfume had faded a little. The wine was just a little too soft.

I have never edited a post before, but I mistakenly left out the word "NOT" in the first and second lines.

[ 07-04-2002, 11:35 AM: Message edited by: Board-O ]
Board-O, I think you meant to say the 1961 Chateau Margaux WASN'T bad or maderized?

I just read the review in rmp's book Bordeaux and he thought it should have another 10 years (from 1998), but mentioned it was fully mature,
and he rated it 93 points. Although you could perceive that your 1961 Margaux has "faded a little", it is still a priviledge to have a 1961 Bordeaux First Growth, and one that has stood the test of time!
Plusvini-

Good point, and I had considered that the Justin might just be "dumb" right now. I hope so, as I still have six bottles left!

Interestingly, the Rasmussen Pinot was clearly old, dry and fading, while the Justin was...just...not...quite...right, but I couldn't put my finger on why. Maybe that's the "dumb phase"?
doc-you are killing me. i still have 4 bottles left of the 97 mondavi reserve pn. i guess i'll try one this week. pn can fade fast, especially if they have come in contact with any kind of heat during the distribution process.

very few wines are meant to be aged. i have made this mistake too many times. i started unloading much of my wines because i realized that i could never drink the wines during their time.
ojeffso, MBD-

As per my notes,these are just starting the roundabout trip. They are still fine, but the fruit is just beginning losing the battle IMO. So drink them up over the next 6m-12m. Mondavi has never found itself w PN; and the 1er cuvee is the AS basic bottling PN. With hopes eternally high for this varietal, I consistently feel let down. [Frown]
DrT
Interesting topic, DrT. I know that the well made CA wines in the 60's and 70's go 20-30 years easily. I've heard that the newer wines are made differently and that a lot of it is from new vines. I know that many of the 97's are starting to shut down now, but I still believe that well made wines from 97 will go 10-15 years easily. The flavor profile will be different, but the best is still to come. I've even had a 12 year old Stags Leap Petit Syrah (at the winery) that was still going strong.
I've got one bottle of 94 Caymus (not reserve) in my cellar. I only paid $30 for it but it was rated 94 by WS and now sells for a lot more now. A cabernet that is in decline when it is less than 10 years old is not my idea of a fine wine. Thanks for the warning Tex, I'll plan to drink it soon.

Question; how do you get to Texas?
Answer; first you walk west until you smell it and then you walk south until you step in it.

That was told to me by a guy who said he was from Montana where men are men and sheep are nervous.

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