David Walker
Barrel Sampler
Posts:2284
 | | 04/22/2005 6:54 PM |
| | I have one bottle of the '96 Calon Segur in a spilt. Who thinks this is ready to go now? | | | |
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Stefania Wine
San Jose, CA
Grape Puncher
Posts:725
| | 04/22/2005 7:16 PM |
| mdriver, I went to a tasting at the Wine Club of 6 96 Bordeaux's vs 6 2000 Bordeaux's a few weeks ago. As a result I'm selling all my 96 Bordeaux's. As a group they were not doing well. Colors far passed their ages, acidity was out of whack and fruit more mature than I'd expect. These wine were not 'shut down', they were disjointed and over acidic with green notes and mature flavors. 96 Margaux, which I think is a Parker 100 point, I gave 93 and was by far the best of the group. I gave Cos an 88??? as my sample was effected by chucks of sediment.
I'd say give it a shot now, but that's my mostly uniformed opinion. | |
Paul Romero - Owner/Winemaker Stefania Wine
www.stefaniawine.com | |
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David Walker
Barrel Sampler
Posts:2284
| | 04/22/2005 7:22 PM |
| Hmmm...can't say I'm at all happy to hear that. Although, I must say your experience is bit inconsistent with my most recent taste of the '96 vintage - a Clos du Marquis. I have about 2 mixed cases of '96 Bdx that I was hoping would be around for a while. | | | |
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Stefania Wine
San Jose, CA
Grape Puncher
Posts:725
| | 04/22/2005 7:42 PM |
| | I haven't really followed it because I rarely read the Squires board but I understand that Parker and Suckling (Laube?? someone at W.S. anyway) are butting heads over the 96 vintage. Suckling has said they are overrated and not coming around well, Parker is sticking by his ratings. Anyway that's hersay, I'm sure many more here know more about whatever is the dispute. But from my tasting the 96's were a big disapointment. and the line up included Cos, Margaux, V.C. and LLC., some big hitters with big Parker and WS scores and Margaux was the only one I had over 90 points. | |
Paul Romero - Owner/Winemaker Stefania Wine
www.stefaniawine.com | |
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ojeffso
warren, new jersey
Wine Lover
Posts:4877
| | 04/23/2005 10:10 PM |
| mdriver- unless you have plenty of 750's, i would not touch the 96 calon segur. it would be a waste. based on weather conditions and previous similar vintages, the 96 vintage is going to need plenty of time.
suckling and parker have been battling over the 95 and 96 vintage for years. they both agree on the quality of the right bank wines ( neither scores the 96's high ), although suckling rates the 95 right banks higher. their differences are over the left bank wines, specifically pauillac, st. estephe and st. julian. parker believes the 96's are of classic quality, while suckling believes the 95's are of classic quality. interestingly, both believe the other vintage is still of excellent quality.
i have had a couple of 95's in the last few years and found none of them compelling or even close. i have only had the 96 lynch bages recently and found the nose wonderful, but the palate in need of time. it was not over acidic. i am trying my best to keep my hands off my 96's as i believe this vintage is made up of wines that need time.
tilly-is it possible that some of the wines you tasted were damaged? your descriptions sound like wines that have accelerated the aging curve and that does not make sense for the type of vintage 1996 was on the left bank. also, many other tasting notes for 96's in general describe wines that are nowhere near being ready. | | | |
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Stefania Wine
San Jose, CA
Grape Puncher
Posts:725
| | 04/25/2005 4:49 PM |
| | ojeffso2, I can't speak for provance, they were opened by the Wine Club in Santa Clara. Although it's possible all six bottles came from the same source, I think it's unlikely. I was suprised how poorly the wines showed, but do qualify it's the only 96's I've tasted in the last 2 years. | |
Paul Romero - Owner/Winemaker Stefania Wine
www.stefaniawine.com | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15701
| | 04/30/2005 7:21 PM |
| Off topic and only meant to clarify a common misconception. After all this is in the "Learning" thread and as a "wine geek" I know you would want this info.
A "split" is not the same as a "half" bottle. A half-bottle is 375ml (or half of the standard 750ml bottle. A split is only 187ml and is used mostly for Champagne. | | | |
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David Walker
Barrel Sampler
Posts:2284
| | 05/01/2005 3:49 PM |
| | Now that, I did not know. Thanks, david. | | | |
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ChangeMe
Barrel Filler
Posts:1210
| | 05/02/2005 3:27 PM |
| | I recently had a 96 Beychevelle- While not in the league of LLC and Margaux, it was a solid 90 point wine with classic left bank character and probably a good 5-10 years left. Based on that, I am very hopeful for the bigger names. | | | |
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ChangeMe
Master of Wine
Posts:12891
| | 05/07/2005 12:40 PM |
| Quote:
Off topic and only meant to clarify a common misconception. After all this is in the "Learning" thread and as a "wine geek" I know you would want this info.
A "split" is not the same as a "half" bottle. A half-bottle is 375ml (or half of the standard 750ml bottle. A split is only 187ml and is used mostly for Champagne.
david,
this is not the first time you have had to school us on this. until you told me that a while back i too thought they were the same. i still call .375's splits with my wife, just easier than "schooling" her  | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts:13627
| | 05/08/2005 3:22 AM |
| | They need a name for 375s then. 'Spilt' sounds like an OK name but if it ain't it ain't. So what'll it be? | |
www.roguefood.com -- www.cellartracker.com | |
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skwid
Wine Connoisseur
Posts:5452
| | 05/08/2005 3:24 AM |
| Quote:
They need a name for 375s then. 'Spilt' sounds like an OK name but if it ain't it ain't. So what'll it be?
Half | | | |
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