4/11/20, 5:39 PM - Based on previous Trimbach FE experiences and this one, I'd think 3+ years. I also have a mag of this which I plan to keep for last thinking it should be more reticent to open up.
3/24/18, 8:37 AM - I changed one word to hopefully clarify it for the pedantic wine lovers of the world. :-) Specifically, I think of Taylor, Fonseca, and Noval Nacional as the sorta first growths above Dow, Graham, and Warre as second growths - but still top tier IMO. I was pleasantly surprised that this showed easily in that second group since I had seen some professional criticism indicating it was a big disappointment compared to the Nacional. Noval since the 90's is certainly near the top of that second group and maybe into the first in certain vintages, but time will tell.
7/22/17, 2:55 PM - I can be suspicious of some WineBid offerings (your posting being helpful since they have more '04 Biondi-Santi Riserva now), but I'm not sure if corked could be deliberate unless it was a common occurrence for the lot indicating a cask or bottling issue. Cooked on the other hand would be a definite deliberate act by a consignor who didn't handle the wine properly. I completely understand your profound disappointment for an auction wine of this level being flawed.
1/6/17, 5:26 PM - You didn't provide specifics about what was off about the bottle, but my guess is if you ordered it in a restaurant it possibly was poorly handled/stored. If from a shop, it might be a storage/shipment issue. If TCA or another fault then it easily could have been sent back and replaced. I understand your non-interest in risking another bottle purchase, but your experience is an aberration for this producer in my experience. They are traditional in style which is less fruit forward than most of the Wine Spectator recommended Brunellos so keep that in mind.
12/27/16, 10:48 PM - Hi, do you have any thoughts as to why you had quite different impressions of a 17 year old wine 8 months apart? Different purchase sources or storage conditions or just bottle variation in your earlier bottle vs the one brought by a friend. I would think it would need to be more than just you had it with better wines (even the '99 Monprivato - which I had a couple of months back to and agree that it was stunning) to go from "beautiful wine" to "drink up". That isn't common in my Giacosa experience but it could be in yours and it makes me curious is all.
8/5/15, 9:49 PM - What temp would you suggest for the best expression? Say about like a red in the low/mid 60's or possibly as low as cellar temp? Any cooler, and these type of wines tend to show very little from past experience.
8/5/15, 9:43 PM - You write very informative notes on Paolo Bea wines (which I also love). This one and the notes on the whites really capture the evening-long experience.
6/14/15, 9:04 PM - Thanks for the first hand info. I knew it needed time and the remainder will wait, but I just had to open one with friends after only having the regular bottling before (I'll drink those while waiting). I'm really looking forward to seeing what they are like in a few years.
3/6/15, 9:32 PM - Yes, mine was a 750. I think you should pop one and check it out to your palate. Likely they should be consumed by summer unless you like the secondary elements over freshness.
2/24/15, 11:35 PM - Oh c'mon. Seriously? That is a completely unfair comparison and if you believed it, you are facile. This is a good wine, but CSH is arguably one of the top ten white wines in the world and costs 6-7 times as much on release and even more after. I have had a number of each in the proper context and I think you have the wrong end of the stick as the British say. Like/dislike wine for what it is, not a marketing comparison. Go ahead, hate away, but you should learn from this.
Thanks for letting us know about this problem. We will review your comments and be in touch soon with an update.
Search