Matt Carton
Grape Destemmer
Posts:72
 | | 06/23/2005 1:38 PM |
| I had a tough time with this bottle last night. Initially, it was decent, with some nice clean earth and mild fruit but a little hot. I had this with a Copper River Sockeye Filet, and held up well. The fish was glazed with a little soy, which brought out the soy flavors in the wine. I liked this initially much more than the wife, who said it was too hot for her taste.
When the meal was over, I could no longer drink the wine. Stems, stems, stems and a “dirty earth” note.....where is the fruit?
This is the 2nd time that I've had this wine, and I hope that I don't pick up this flavor profile in the other 2003 BC's that I have on both occasions with this.
A large disappointment. | | | |
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Jim Hanlon
Barrel Filler
Posts:1205
| | 06/23/2005 10:30 PM |
| | I think the general consensus is that its too early to be drinking the 2003 B-C's. Don't have enough experience myself to say, but I'm holding all mine. | | | |
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Matt Carton
Grape Destemmer
Posts:72
| | 06/23/2005 11:37 PM |
| | I know it is a little early, but wanted to see if anything changed, as I could purchase more. With 3 hrs of air, this fell apart and never regained focus. | | | |
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EricLundblad
Grape Fermenter
Posts:557
| | 06/24/2005 8:56 AM |
| | I agree with SFWine...BC wines take about 3 years after release to integrate and get past the initial stemmy flavors they show early on. A month or so ago, I drank an 02 BC Ashley's PN over several nights and it didn't start drinking well until the second night. I'd be surprised if the 03 didn't show well in a few years. | |
Ladd Cellars | |
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Lakersguy
Orange County, CA
Grape Fermenter
Posts:524
| | 06/24/2005 2:04 PM |
| | The 01 BC Pinot's are just starting to sing. Wait a few years. | | | |
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Al HooKoo
Las Vegas, NV
Barrel Filler
Posts:1352
| | 06/24/2005 2:35 PM |
| | I'm holding all of my B-C pinots for 5 years before drinking any of them. | | | |
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jason
Napa Valley
Wine Addict
Posts:6875
| | 07/26/2005 6:48 PM |
| | Medium ruby, clear with a nose of stewed tomatoes, stems, dry earth, wet leaves and baked cherry. Medium bodied, light on it's feet, seamless with medium plus intensity. More tomato, baked redfruits, raspberry, cherry and vegatalness. 84pts. | | | |
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jaimetown
DC area
Wine Bottler
Posts:3484
| | 07/26/2005 10:00 PM |
| | Jason, sounds like your wine may have been cooked. | | | |
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jason
Napa Valley
Wine Addict
Posts:6875
| | 07/27/2005 4:57 AM |
| | I can guarantee 100% this bottle was not cooked. | | | |
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Brian Loring
Grape Sorter
Posts:386
| | 07/27/2005 6:24 AM |
| | I agree with the folks that say wait a few years before opening any BC Pinots. Their chards are ready to go right away, but the Pinots need time. The thing about the steminess is that air doesn't help - not like with tight or tannic young wines. The green stem thing only resolves with time... and eventually turns into a really pretty rose petal component. | | | |
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Budman
Master of Wine
Posts:11871
| | 07/27/2005 8:45 AM |
| Thanks for the tip, Brian. I have a couple of 03 B-C pinots. They'll be resting for a good while.
Guess I'll have to start popping the rest of my 03 Lorings!!   | | | |
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ojeffso
warren, new jersey
Wine Lover
Posts:4877
| | 07/27/2005 11:27 AM |
| | i liked the 03 ashley's quite a bit and agree all of their wines need time. some of the best complexity you will find in a california pinot noir. | | | |
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