tag:blogger.com,1999:blog-1392866426745021699.post5217662505544012664..comments2024-03-28T07:27:16.088+01:00Comments on The Wine Gourd: California cabernets do not get the same quality scores at different tastingsDavid Morrisonhttp://www.blogger.com/profile/11578729952036086391noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1392866426745021699.post-7510868701425170562017-12-06T11:44:47.736+01:002017-12-06T11:44:47.736+01:00I have already published a blog post on the data f...I have already published a blog post on the data from the Judgment of Paris:<br />http://www.academicwino.com/2016/08/judgment-of-paris.html/<br />I have also discussed why the data for the white wines are missing:<br />http://www.academicwino.com/2017/02/no-data-from-judgment-of-paris.html/<br />I have one more post planned where I will show exactly why, in this case, it is mathematical nonsense to pool the scores from the individual tasters, and try to create a rank ordering.<br />David Morrisonhttps://www.blogger.com/profile/11578729952036086391noreply@blogger.comtag:blogger.com,1999:blog-1392866426745021699.post-47454472334423037222017-12-06T04:48:45.413+01:002017-12-06T04:48:45.413+01:00Excellent article. The Vintners Club is the best t...Excellent article. The Vintners Club is the best tasting group I know of. I wish they had included the Ridge Montebello in chart because it is the longest lived American wine I know (see Jancis Robinson's Vintage Timecharts which you can buy CHEAP on Amazon).<br /><br />I just published my latest blog (www.traderbillonwine.com)on Monday on The Judgment of Paris Revisited, It is interesting that the Vintners Club did the first tasting after and subsequent tastings all showed declines in both Bordeaux and Burgundies.<br />I made up tables showing everything you need to know that is available and you may be surprised.William Darusmonthttp://www.traderbillonwine.comnoreply@blogger.comtag:blogger.com,1999:blog-1392866426745021699.post-79116836092773377922017-12-05T19:21:30.277+01:002017-12-05T19:21:30.277+01:00Dear Skip
Thanks for your detailed comments, whic...Dear Skip<br /><br />Thanks for your detailed comments, which I certainly take in the spirit in which they were given.<br /><br />Tasting wines through time is fun as well as educational. It is a pity that so few wine lovers get to regularly try wines during the early part of their development.<br /><br />Both the data presented here, and that in Cellar Tracker, seem to indicate either large bottle variation or relatively rapid changes through time. You are highlighting the latter. Sadly, this seems to make professional scores, which are usually based on wines tasted once only, shortly after release, rather uninformative.<br /><br />cheers<br /><br />DavidDavid Morrisonhttps://www.blogger.com/profile/11578729952036086391noreply@blogger.comtag:blogger.com,1999:blog-1392866426745021699.post-59271658165307781672017-12-05T18:09:56.368+01:002017-12-05T18:09:56.368+01:00Dear Mr. Morrison,
With all due respect, you shou...Dear Mr. Morrison,<br /><br />With all due respect, you should know that the following statement from your wonderful paper is not entirely correct, “as we should not really be expecting California cabernet wines to change too much within their first year in the bottle.” <br /><br />We were new to winemaking and our first vintage of Napa Beckstoffer George 3rd Cabernet Sauvignon (2009) was “huge” in the barrel. We were excited to taste it from the bottle after 18 months in 100% new French oak “medium plus” charred barrels and then 1 of 4 barrels racked into another new barrel. About a week or so after bottling we opened our first bottle, prepared to make a great toast. <br />We were devastated. My wife and I looked at each other with wide eyes. Our baby was now lifeless and had lost its huge midpallet “fullness” and richness. The layers of flavors were also gone. <br /><br />I called our custom crush plant’s general manager and unhappily asked what had happened in the bottling process to destroy our wine. He laughed at me and said, “Big California Cabs and Pinots get bottle shock when they go through the filtering and fining process immediately prior to bottling. The bigger they are the more they are impacted. Over time the flavors you tasted prior to bottling will come back.” <br /><br />We tasted a bottle each month afterwards for the next year or so. We were amazed how much it changed from month to month. Each month the wine was “bigger”. After over 18 months in the bottle we submitted our 2010 Beckstoffer to Wine Enthusiast, from which the wine received a 95-rating. <br /><br />We have since discovered that our Chardonnays do not experience as much bottle shock and recover much more quickly. In our experience Pinot Noir wines are not as impacted, although more so than Chardonnay. <br /><br />So, depending upon the style of the Cabernet Sauvignon wines in the study, it’s likely that they actually did change significantly over the course of their first year in the bottle. <br /><br />I’m sure that there are wine scientists who can talk about the esthers being muted somehow. Here’s a quote from Wikipedia: “Bottle-shock or Bottle-sickness is a temporary condition of wine characterized by muted or disjointed fruit flavors. It often occurs immediately after bottling or when wines (usually fragile wines) are given an additional dose of sulfur (in the form of sulfur dioxide or sulfite solution). After a few weeks, the condition usually disappears.[1][2][3]”<br /><br />We look back on that naive temporarily-devastating moment and have a good laugh at ourselves. We do not release our Beckstoffer wines until they have been in the bottle for 18 months. Our Sta. Rita Hills Pinot Noir is released after 12 months. For what it is worth, we have learned that a year in the barrel is sufficient for both the Cabs and Pinots, but you need that respective time in the bottle to get the wine close to its potential. <br /><br />Skip Coo[****]<br /><br />***This comment was meant to be educational to the author and his readers, not as a publicity piece for our wine, of which we produce negligible amounts. skipbertrandhttps://www.blogger.com/profile/18416858792992003072noreply@blogger.com