Phil Ward

"Now I agree this is not true of all styles, but I know of NO wine that benefits from a vigourous shaking or decanting, swirl yes, shake no. This stuff is delicate, and what you are advocating is akin to replicating the travel sickness that excessive vibration in transit causes on a bottle of wine, young or old. " I disagree that a vigourous shake does not aid a young wine. The problem I find with many young red wines, especially Cab based, is they have too much CO2 and they need a bit of shaking to get that stuff out and let the wine open up a bit. I do not shake for a long period, just a few seconds. It does seem to aid these young wines. That having been written, 9 times out of 10, I just splash decant young reds especially those that are Cab blends, Zins, Syrah etc. I never seem to need it for Pinots. although decanting a young Pinot for a few minutes does seem to open them a bit. All of the above, just my $.02

"Do you remember who the former owners were or the name of their winery? Monticello was a good winery, but I don't know if they are still there. " It was the Whitney Stone family, although Mr. Stone and his wife have passed away years ago and that is why the estate was sold. Monticello is still around but is not related to TJ's home. It was derived from the "old" Monticello Wine Company, if I am not mistaken. Phil Ward

"Just what is splash decanting? I have noticed this term, particularly in your posts " Splash decanting is when you vigorously pour the wine in the decanter allowing the wine to truly aerate. If the wine is young, I also swirlo it around and up and down to allow the wine to really get some "air". It will never achieve the same goal as 5-10-15-20 years in the cellar but it seems to open the wine a bit more than gently pouring the wine into the decanter as you would for an older wine that has thrown some particulate matter.

Personally, for the pure quality, no marketing hype and value, the Pol Roger Cuvee Sir Winston Churchill '90 is to me the ONLY choice. Heck two btls of it, the '90, vs. 1 btl of the Cristal '90. Hmmmm......

"when did German riesling become cool again? " Quietly, those of us who have loved the grape have been extolling their virtues to our friends and family. Most sales seem to be of the best estates imported by a few key people. Liebfraumilch is still very dormant in the market but most fine retailers have a smattering of good quality oriented producers. They are still relative bargains and if treated properly, from a good to great vintage, can cellar well. Like the wines of the Rhone, don't tell everyone, or they could become expensive.

I have also been able to taste the 2000 with France. I thought it was quite nice and should develop nicely over the nest 10+ years. Whe we did a lunch last year with the 99 and 95, it was remarkable to see the similarities of the wines and vintages. The 95 was showing beautifully and developing into a really fine wine.

"How would you all compare this to the Chat. Ste Michelle/Dr. Loosen offering (Eroica)? Just curious. Having had both on a regular basis, the Eroica has a bit more minerality, but the fruit is not quite as forward as the L. The L is bright and beautiful with a touch more sweetness and very nice acidity. The Eroica is a fine example of what can be done with Riesling in WA and still does not have the allure (imho) of a German Riesling.

Yes it happened a few years ago when Carmenet Winery, formerly part of the Chalone Group and the name now onwed by Beringer Blass Wine Estates, had a devastating fire in their prime vineyards. All of their neighbors came to their rescue by selling them grapes at reasonable prices so they could have wine to make for that vintage. The vineyard had to be replanted if my memory serves me.

Generally, the higher alcohol and higher level of residual sugar does retard oxidation. I would urge you to put the opened bottle on a vac u vin stopper as this will allow a bit more time before the port starts its trail to oxidation. Just my $.02.

"La Gitana Manzanilla from Hildago competes for the "best aperitif on the planet" award. " Here, here! When I first had this wine over 10 years ago, it was an eye and mind opening experience.

As to the aroma I most associate with corked wines: think wet cardboard. I had another corked bottle last night. I average 1 in 10 or so that I open at home.

I have been collecting since I was 20 (1971) and have a couple of 1000 btls. Mostly French, CA, German Ries, Ports, smattering of Spain, some new worlds, a few btls of Italians and of course some dessert wines. We are in a new house so the cellar is underground, passive, and if binned out, totally, I could probably store 6k btls(it ain't gonna happen as there is no budget and I love to consume daily.)

Most retailers may not be reporting a down turn, but I can tell you that in NJ most of the restaurants I sell to have reported very sluggish sales of French wines. This from Bergen C.. to Cape May Co. (Norhtern NJ to Southern NJ). Phil Ward

I have not tried the wine but know the estate from my days in C'Ville. The former owners tried an experimental vineyard back in the early 80's. As to the current owner(s), I am sure they will do their best to make a fine wine from VA and I am sure that it is overpriced as there is very little wine from anywhere, in my humble opinion, that commands prices at this level. Thaks for listening. Phil Ward