Tom NJ wrote: I can't believe you remember me, let alone my cupboard! Sad to say, the late Mr. Rogov's quote in your sig came true for me shortly after my last post here - I clung on as long as I could after the Crash of '08, but finally went under. They took almost everything I had other than my house, a car, and...my Pans Of Many Colors! Fools! If only they'd known. So yeah, it's still a riot of enameled colors everywhere you look in my kitchen
Wow, I had no idea Siduri had such a pedigree! What a fascinating backstory. That is too cool! I can see why those "boatloads" are on board despite the 14%. It really was a tasty wine. I hope someday I can try others.
Bob Parsons Alberta wrote:David M. Bueker wrote:Interesting stuff Tim. You're definitely casting a wide net!
Tim is too close to Loire Valley for our comfort!!
Jenise wrote:Good to see Siduri mentioned. Adam Lee has done good things. Once upon a time, the wine internet was a tiny place and the guy who makes Siduri, Adam Lee, was just another poster along with Robin, me and others you'll meet here. He worked at Benziger, and talked about his plan to start making his own pinot noir. He wanted to be the next William Selyam. He finally made one barrel, and we his internet friends were among his first customers. I bought a six pack. I believe it was the '94 vintage and I know the grapes were from a cooler site in the Anderson Valley, either the Cerise or Rose vineyard. Anyway, the wine was stunning and he's been doing great work ever since. His wines very accurately capture the personality of the vineyards he works with and I know he's done a lot of experimenting with different yeasts and barrels in order to fine-tune his product. Quite admirable. Yeah, the alcohols are usually on the high side, but he has a boatload of customers who don't think that's a problem.
Mark Lipton wrote:Jenise wrote:I'll never forget popping the plastic cork on one of those early Siduri Pinots and getting a totally dead wine, one of the very few that I could classify that way.
Jenise wrote:Mark Lipton wrote:Jenise wrote:I'll never forget popping the plastic cork on one of those early Siduri Pinots and getting a totally dead wine, one of the very few that I could classify that way.
I forgot about those! A real pretty shade of violet, weren't they. I never managed to test those corks as my first six pack (Rose Vineyard, I'm now certain of that) was too beguiling to leave alone. Later bottles were mostly consumed fairly early too. How old was your totally dead bottle?
Rahsaan wrote: Other folks said the same thing about the 1996 Rousseau Charmes-Chambertin but I paid plenty of attention to it and was rewarded with a fresh but harmonious stream of silk. Delicious.
Tim York wrote:Rahsaan wrote: Other folks said the same thing about the 1996 Rousseau Charmes-Chambertin but I paid plenty of attention to it and was rewarded with a fresh but harmonious stream of silk. Delicious.
I have 6 bottles of these buried in a stack of Burgs. Time to get them out, it seems .
Rahsaan wrote: The 2010 Fourrier Chambolle Musigny was juicy fragrant fun, but it was served in such close proximity to more aged and mellow wines that it was hard to take it on its own primary terms.
David M. Bueker wrote:Just picked up my 2010 Fourrier Gevrey Chambertin the other day. I am seriously debating cracking one in its youth.
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