"T"

Ahhhhh....the truth is out. But why would anyone think wine is different than any other product. You make a product that will ensure sales and positive critique whether wine, food, bicycles etc. A good review = good sales. The problem with this is if it goes too far then all wines taste like all wines. Not a good thing.

Great notes. The Raspail-Ay is nice but the Cayron is better. Both available in BC. The 1990 Vincent is a wonderful wine that is just right to drink now and for the next few years and then it will be done so get more before it's gone.

What will be the per bottle $?

Greetings Jancis. Something I always have a problem with is finding suitable definitions for certain soil types. Such as, argillaceous limestone, marl, siliceous so on. Perhaps you can clear some of these things up for me. And what the heck is ferruginous oolite? Thanks, "T"

True, but well made wines, regardless of the points given, will always be sold and consumed by the wine buying public. Remember, it isn't the average guy/gal on the street that buys Bordeaux, it is the wine enthusiast who spends $$$ on classified growths. Personally I don't give a rats ass regarding points in magazines because what I like doesn't necessarily correspond with the likes of Parker, WS etc. Not saying that these opinions are not valid but I like what I like and I can only spend(ok, my wife will only let me spend) so much on fermented grapes. That said, I like Parker. I don't like the influence he has over growers in France but it isn't his fault but the fault of the producers. It all comes down to $$$$$$$$.

Tell it like it is Chef, and say Hi to Jason for me.

Great post. It's making my mouth water. Also, I long for the hills of Montalcino daily.

I have a feeling it would be a long drive from Vancouver. Thanks anyway. :)

I like the seven oaks as well but $24.00 in Vancouver, not exactly a steal.

OK, Jim. Who are your friends, and where do we sign up. Thanks for the TN'S. Keep it up.

Dump. Why take the chance and ruin your sauce. I hate it when I buy bummer wines. It's as though little wine gremlins are laughing at me for choosing a particular bottle at the store.

I get the feeling most of these wines were purchased in America because they are not this cheap in Vancouver, BC.

Uurrrrm! You've got me there! I've always had grappa after dessert, cheese, fruit, you name it. Grappa last. Then I stumble home.

Whoa - dem's fightin' words. You never heard of: Livio Felluga, Collio Castello de Spessa, Collio Russiz Superiore, Collio Cantina Produttori San Michele Appiano, St. Valentin, Alto Adige Schiopetto, Collio Villa Russiz, Collio Borgo San Daniele, Friuli Isonzo Viticoltori Caldaro, Soll, Alto Adige Alois Lageder, Benefizium Porer, Alto Adige Ferdinado e Aldo Polencic, Collio Isidoro Polencic, Collio Ronco del Gelso, Friuli Isonzo Pierpaolo Pecorari Bastinaich, Plus, Colli Orientali del Friuli Jermann, I.G.T. (Collio) Vie di Romans, Dessimis, Friuli Isonzo Each one is an exceptional wine that would qualify for consideration on any serious wine list. Go git em' Craig.

Great notes. Now I bet you wish you could try all these wines again in 7-10 years. That would be a wonderful experiance.

Hate to say it but, now you know how us Canadians feel.

I've always been a fan of Castello di Fonterutoli. Chianti Classico or the Reserva. Both good wines. Lots of non-reserva Brunello's on the market at half the price of Tig. Mind you, I like Tig and buy a few bottles every year.

Banyuls, what a wonderful and original choice. Most go for Port but Banyuls is an excellent idea. In fact I may pick some up at work on Sunday.

Claret= Bordeaux. But, unless the class of Bordeaux was agreeded upon beforehand it cold cost you very little money.

Pinot d' Alsace 2000 Pale yellow gold at the core fading to a watry yellow rim. Medium pronounced aromas of freshly cut grass, wet stone and a hint of sandalwood on the nose. Dry, low-medium acid. Fairly pronounced fruit intensity on the palate. Warm peach, apricot,sweet melon. Smooth mouthfeel. Long length of all fruiy components ending with a bit of spice. Muscat Herreng de Turkheim 1999 Brilliant gold at core fading to a yellow rim. Very pronounced aromas of ripe sweet fruit. Pineapples, cantalope, lemons. Very well developed. Dry, medium acid, palate mimics the nose. Full rich flavours, great body, smooth mouthfeel. Big flavours of honey, pineaplle, grapefruit. Long length with a touch of bitterness at the end. Riesling Gueberschiwihr 1997 Pale yellow, bright highlights. Medium pronounced aromas of petrol, fresh cut grass, mushroomy, damp earth. Dry. Medium acid. Intense flavours. Sweet fermented fruit. Peach pit, dried apricots. Feels fuller in the mouth than appearance leads one to believe. Long length of ripe apples, apricots, peach , wet stones. Amazing wine. Riesling Herrenweig de Turkheim 2000 Pale yellow gold at core to a watery rim. Medium + intesity on the nose of candied pineapple, wine gums, sweet candied grapefruit. Sweet. Medium acidity that lingers in perfect balance with the sweetness and fruit. Intense pineapple, honeydew, sandalwood on the finish. Long smooth length last goes on and on. Gewurztraminer Wintzenheim 2000 Medium yellow gold at core fading to a watery rim. Great legs. Intense candied lime aromas. Musky, grapefruit, sandalwood on the nose. Very pronounced. Dry. Medium acidity. Wow. Wopper flavours. Musky, fermenting ripe fruit. Cedar plank, honesuckle,peaches, spice. Long length, great consentration of flavours. All aspects acid, fruit alcohol are in perfect balance and will certainly improve over the next many years. Tried a few more ZH wines but my fingers(ok, two fingers and one thumb) are getting tired.

Freak.

I find Gigondas can have a chalky mouthfell to them as well as pepper on the palate, white pepper, that is.

Just curious, what is it that you dislike about right bank wines or is it just St. Emilion?

It's raining in Vancouver today. I think I'll stick to reds for now. Sigh..........

Now that was a thurough answer. Thank you.