What's in your glass tonight?
- Thread starter Boatboy24
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This guy is definitely mediocre at best......
https://costcowineblog.com/2021-kirkland-signature-bordeaux-superieur/
https://costcowineblog.com/2021-kirkland-signature-bordeaux-superieur/
Since Costco wines are the talk of the town I will add that this wine purchased at Costco awhile back was.......
CORKED!
Nothing but wet dog followed by wet straw/hay funk.........
This is the first corked wine I have had in years and of course it comes from a cheap wine produced for the masses. Too bad this is one and done. I was looking for a good pizza wine but this was not to be. Costco MSRP was $14.....
Back to the cellar for something that won't make me spit......
CORKED!
Nothing but wet dog followed by wet straw/hay funk.........
This is the first corked wine I have had in years and of course it comes from a cheap wine produced for the masses. Too bad this is one and done. I was looking for a good pizza wine but this was not to be. Costco MSRP was $14.....
Back to the cellar for something that won't make me spit......
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jswordy
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Well well well.......
After dumping the corked Costco crap I decided to go with something I knew would be most excellent. Another Costco find but this time not a mass market import but a diamond in the rough shall we say. We first met Brennon Leighton a long time ago in a galaxy far far away when he was the head winemaker at EFESTE in WA. He only lasted a couple of years before he was hired away and doubled his salary by none other than Charles Smith who has become a legend in WA winemaking these past few years. B. was given time to make his own wine in the spare time he had. So very small quantity and very limited production as well as advertising. Needless to say this stuff was out of bounds and crazy good. I had to decant and still aerate once more to get it to open up. Have had plenty of this blend from other places but the terroir and place comes screaming out of the bottle with each sip. Sadly this is also a one and done bottle that I wish I would have bought a couple more.
After dumping the corked Costco crap I decided to go with something I knew would be most excellent. Another Costco find but this time not a mass market import but a diamond in the rough shall we say. We first met Brennon Leighton a long time ago in a galaxy far far away when he was the head winemaker at EFESTE in WA. He only lasted a couple of years before he was hired away and doubled his salary by none other than Charles Smith who has become a legend in WA winemaking these past few years. B. was given time to make his own wine in the spare time he had. So very small quantity and very limited production as well as advertising. Needless to say this stuff was out of bounds and crazy good. I had to decant and still aerate once more to get it to open up. Have had plenty of this blend from other places but the terroir and place comes screaming out of the bottle with each sip. Sadly this is also a one and done bottle that I wish I would have bought a couple more.
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jswordy
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The best ones are the "Wish I'd bought a case" wines, as opposed to the "Why'd I buy a case?" wines.
Generally, I've found that below about $8, the risk of a crappy bottle rises exponentially. And while it's nice that there are all these reviews, ya can't really rely on them a whole lot.
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Doesn't have the Surgeon General's new warning. Hehehe
IMHO buying a $8.00 bottle of wine and hoping it tastes like a $12.00 is shooting too low. I want a $8.00 bottle to taste like a $30.00 ++ one.
jswordy
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Then you'd better have pretty low standards.
This can't be good. You need 3lbs of grapes for a bottle of wine. This is shipped from France and needs to make a profit for the retailer. Don't expect anything from a wine this cheap especially from France. There is no profit it in it anywhere. This is the bottom of the ladder IMHO. i.e. Don't waste your time on these wines. You can do better. i.e. try to avoid drinking crap even when you are thirsty.
Pacific Black Iris Regent
I made a rose from the Regent because the brix was too low for a red wine IMHO even though the grapes were ripe (the wasps liked them which tells me that they were ripe). I fermented the Regent with 71B to drop the acid which actually gave me something decent without malolactic fermentation. If you make a wine with 71B yeast that needs acid, add citric.
This is a combo of Sheridan Syrah, Regent rose, pitted wild black cherries, wild blackberries and dried elderberries fermented with RC212 with B vitamin nutrient.
Here are my tasting comments on this wine which is ready to bottle:
Appearance - inky purple
Smell - complex fruity nose
Tannin - good
Acid - good
Flavour - this is amazingly good. I'll use it as a house red. I score it good-very good, leaning towards very good. It has a really nice aftertaste. this is RED FUSION = red wine grapes + fruit. 71B yeast made this wine on the grapes and RC212 on the fruit.
I made a rose from the Regent because the brix was too low for a red wine IMHO even though the grapes were ripe (the wasps liked them which tells me that they were ripe). I fermented the Regent with 71B to drop the acid which actually gave me something decent without malolactic fermentation. If you make a wine with 71B yeast that needs acid, add citric.
This is a combo of Sheridan Syrah, Regent rose, pitted wild black cherries, wild blackberries and dried elderberries fermented with RC212 with B vitamin nutrient.
Here are my tasting comments on this wine which is ready to bottle:
Appearance - inky purple
Smell - complex fruity nose
Tannin - good
Acid - good
Flavour - this is amazingly good. I'll use it as a house red. I score it good-very good, leaning towards very good. It has a really nice aftertaste. this is RED FUSION = red wine grapes + fruit. 71B yeast made this wine on the grapes and RC212 on the fruit.
getting a wine as good as what you got for what you paid is an eye opener. Congratulations and Happy New Year! Gigondas which is Grenache rich with a bit of Mourvedre and Syrah can be really good.
One of my apprentice's blends (Tim's red)
65% Amador Cabernet Sauvignon 2022
35 % Lodi Petite Sirah (74%) Regent (26%)
Appearance - inky purple
Smell - very good nose - pomegranates, figs, cocoa and plums
Tannin - good
Acid - good
Flavour - this is full on, rich and tasty red wine, First class!
65% Amador Cabernet Sauvignon 2022
35 % Lodi Petite Sirah (74%) Regent (26%)
Appearance - inky purple
Smell - very good nose - pomegranates, figs, cocoa and plums
Tannin - good
Acid - good
Flavour - this is full on, rich and tasty red wine, First class!
no. my wife does!
if she reads this you are in sh*t. If not you should be ok.
jswordy
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just finished my last bottlings. So everything I have is now stored in bottles except a carboy of Marechal Foch Rose which is too high in acid. I may whack it with a lot of 2025 wild blackberries to drop the acid. Until then I'll leave it alone.
What I am tasting here is 1) the last of Pacific Black Iris Regent (Sheridan Syrah, wild cherries, dried elderberries, wild blackberries with homegrown crushed and pressed Regent Rose (fermented with 71B). This is a decent house red table wine that I have commented on before together with 2) Black Iris Framboise - this is pitted wild cherries, frozen and thawed with dried elderberries, a bit of wild blackberry, Creme de Cassis (black currant liqueur), Chambord (black raspberry liqueur), Greek Metaxa raisin brandy, homegrown organic frozen late season raspberries in about a sixty % 1) and fourty % 2). So we go with a "blend in a glass tasting" just for fun:
Appearance - inky purple
Smell - really fragrant, complex and interesting
Tannin - good
Acid - good
Flavour - this is like a really good Dubonnet or Red Vermouth which my wife and I drank in the 70s. It is a pre-dinner drink, slightly sweet with a nice lingering finish. If I drank this again I would drink in the summer on a hot day on the rocks (ice) I am totally grateful for having access to organic and wild fruit in my neighbourhood.
PS I saw a picture today of my "slinky" wife in a bikini rototilling my first vineyard in the late 70s. She is 78 now and in really good physical shape with massive physical energy of a string bean, I created a new vineyard in 1988 using cuttings from my old vineyard (12 year old plants) plus Regent grafted onto SO4 rootstock. I live near the top of a south facing hill (3 degree slope to the south and southeast) on glacial moraine soil (pulverized rock with a bit of clay and sand plus loam on top from over 30 years of organic composting, plus annual supply of rock phosphate, ground fish bone meal, sulpo-mag, trace elements including boron as borax and kelp powder plus occasional powdered dolomite to keep the soil pH between 6.5 and 7.
PSS. I relate to "slinky" because at age 75 I am not. I did Richard Simmons low impact aerobic "Sweatin to the Oldies" on you tube today for the first time in 25 years and it felt like my exercise speed now. I try to walk every day for at least 1 mile, and do 1 hour of yin (stretch) yoga 6 days a week.
Theme - "Love me love my grapes!"
What I am tasting here is 1) the last of Pacific Black Iris Regent (Sheridan Syrah, wild cherries, dried elderberries, wild blackberries with homegrown crushed and pressed Regent Rose (fermented with 71B). This is a decent house red table wine that I have commented on before together with 2) Black Iris Framboise - this is pitted wild cherries, frozen and thawed with dried elderberries, a bit of wild blackberry, Creme de Cassis (black currant liqueur), Chambord (black raspberry liqueur), Greek Metaxa raisin brandy, homegrown organic frozen late season raspberries in about a sixty % 1) and fourty % 2). So we go with a "blend in a glass tasting" just for fun:
Appearance - inky purple
Smell - really fragrant, complex and interesting
Tannin - good
Acid - good
Flavour - this is like a really good Dubonnet or Red Vermouth which my wife and I drank in the 70s. It is a pre-dinner drink, slightly sweet with a nice lingering finish. If I drank this again I would drink in the summer on a hot day on the rocks (ice) I am totally grateful for having access to organic and wild fruit in my neighbourhood.
PS I saw a picture today of my "slinky" wife in a bikini rototilling my first vineyard in the late 70s. She is 78 now and in really good physical shape with massive physical energy of a string bean, I created a new vineyard in 1988 using cuttings from my old vineyard (12 year old plants) plus Regent grafted onto SO4 rootstock. I live near the top of a south facing hill (3 degree slope to the south and southeast) on glacial moraine soil (pulverized rock with a bit of clay and sand plus loam on top from over 30 years of organic composting, plus annual supply of rock phosphate, ground fish bone meal, sulpo-mag, trace elements including boron as borax and kelp powder plus occasional powdered dolomite to keep the soil pH between 6.5 and 7.
PSS. I relate to "slinky" because at age 75 I am not. I did Richard Simmons low impact aerobic "Sweatin to the Oldies" on you tube today for the first time in 25 years and it felt like my exercise speed now. I try to walk every day for at least 1 mile, and do 1 hour of yin (stretch) yoga 6 days a week.
Theme - "Love me love my grapes!"
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retaste from a 1/2 bottle in my cooler. Here are my tasting notes:
Appearance - clear deep lemon yellow
Smell - very fragrant, complex nose that lingers
Tannin - good
Acid - good
Flavour - this is better than a house wine, absolutely delicious with a really good aftertaste. I can smell it after I swallow it after a couple of minutes. This was made with D47 yeast which gives it the long finish. I score it 9+ out of 10 and will store it as a premium white wine to see how it ages. Surprisingly my own grapes which were destemmed and culled at low brix SG 1.073 are in this together with low brix Fresco Chilean Viognier juice in a pail at SG 1.083, plus organic homegrown Russet and Cox juice plus Okanagan Macintosh juice (all apples ground and pressed for juice and chaptalized with unpasteurized blueberry blossom honey to ~ SG 1.085). Apple + honey = cyser, Grape + honey = pyment. Cyser + Pyment = White Fusion.
Consider white fusions i.e. cyser + pyment. This wine kills!
Happy New Year to all of you
Klaus
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