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  Sonoma County     [all categories]
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  drinking older wines

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Author Topic:   drinking older wines
damombo
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posted 02-14-2012 11:35 AM     Click Here to See the Profile for damombo   Click Here to Email damombo     Edit/Delete Message
Oh Hawkeye - you make me blush

IP: 76.31.52.34

Hawkeye
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posted 02-14-2012 09:38 AM     Click Here to See the Profile for Hawkeye   Click Here to Email Hawkeye     Edit/Delete Message
Damombo, You ARE ageless. Hawkeye

IP: 173.247.8.54

damombo
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posted 02-14-2012 09:07 AM     Click Here to See the Profile for damombo   Click Here to Email damombo     Edit/Delete Message
Hi yes,

Sorry about that - it's always a bummer to open a wine that you anticipate will be fabulous only to find that it is frumpy.

Did the move across country maybe affect it?

We had a BV Cab from 1980 - we had been given three in 1984... drank one then, drank another in the early 90s and it was terrific, then never got around to drinking the other. Finally opened it in 2008 - ugh ugh ugh. But we really didn't expect it to be very good, especially watching it as we poured it - what an unattractive color!

We did, however, pick up a Chateau St. Jean 1997 cab at their winery (a cellar sale - so it was super marked down). We got it in Feb of 2009. Opened it in April of 2009 and it was simply gorgeous. We sat around and savored every drop.

We are trying to let certain bottles age a bit longer, especially those we have multiples of. I've marked a few with notes as to when to open - we will see how that goes! But now that we have the wonderful wine room with climate/temp control, we hope that conditions are perfect for excellent aging. Too bad there isn't a room for me to age so gracefully...

IP: 76.31.52.34

yesilovewine
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posted 02-03-2012 08:03 PM     Click Here to See the Profile for yesilovewine     Edit/Delete Message
Don't know about y'all but lately we have been experiencing some disappointment when drinking our older wines. Would love to start a discussion about holding, and perhaps include some related banter about the great "breathing" debate ( aka to "decant" or not).
Case in point- tonight we opened one of our last Ledson wines- 2005 RRV Old Vine Zinfandel. I remember this to be a rich, mouth-filling wine with good body and a hint of mocha and some black pepper; tonight it was only medium bodied with a VERY strong eucalyptus element that was at best distracting and at worst overwhelming.
No hint of mocha and no peppery element that I could find.
What do you think, was this poor planning or just bad luck?
HOw long do you hold your wines?

IP: 76.182.6.182

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