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One of the best things of living in Europe is getting great wines for ten bucks.This is my go to. I like their Cab but I don't want to pay 45 dollars a bottle. This is $24-ish.
Chile too.One of the best things of living in Europe is getting great wines for ten bucks.
You can buy Austrian 1 Ls online for cheap.
Yeah that wine should easily last 10 years in proper conditions, meaning under 70F, some humidity, and out of direct sunlight. Under 60F is better though.It was almost cloying. Maybe/hopefully it was just the particular bottle, because I have two more bottles.
I've tried, I just don't like most Chilean red wines, even the really high end sh!t. I have enjoyed some white from Chile though.Chile too.
The farming is terrible. They grow wine grapes like they are table grapes. Too much water, no canopy work, sulfur too late in the growing season, etc. If they got it together they could rival anywhere in the world.I've tried, I just don't like most Chilean red wines, even the really high end sh!t. I have enjoyed some white from Chile though.
Cork was all dried out, too. Maybe it was a storage issue.Yeah that wine should easily last 10 years in proper conditions, meaning under 70F, some humidity, and out of direct sunlight. Under 60F is better though.
Residual sugar (RS) levels can change depending on vintage, maybe 2015 was a super high acid vintage so they stopped fermentation early to keep a little sugar in it. Dunno for sure. Digging around online saw a tech sheet on 2016 and RS was 1.5g/l,, acidity 6.0, but 2018 was 5.4g/l, Acidity was 7.1. That's really fucking high acid so they balance with a little RS. Maybe that happened in 2015, warm vintage with high acidity.
I suggest drinking it with food if you found it a little too sweet. Pair with something spicy: Mexican, Thai, Chinese, Korean, Indian, &c. Should work great in that context.
Could be, yeah, or just shitty cork, or just one shitty cork. was it oxidized at all? Did it have notes of nuts and dried fruits? Baked/brown apples? Was the color turning from straw to orange/brown at all?Cork was all dried out, too. Maybe it was a storage issue.
Tough to say for certain without more information about exactly what those producers do but that's definitely how a lot of the acreage is farmed. You can be organic and still spray copper and sulfur all year, whereas no wineries in CA will buy your fruit if you do that. Bury a cow horn full of crap and do your voodoo crystal preps and now you're biodynamic. Irrigation and leaf canopy, which are interrelated, are really the main drivers of quality in terms of management practices.Is that it? Even high end outfits like Cousino Macul, Lapostolle? One of both of those are biodynamic. Their most expensive bottlings are OK, but still not worth the money, IMO.
Not nuts, but maybe slightly raisiny and baked apples. Color was much darker than straw. Call it golden not quite orange/brown. The sweet smell was apparent b4 even pouring it into a glass. Barely detectable mineralness, which was most disappointing. The other bottle in our at home tasting, J&P Brundl Mayer Kremstal at half the price was far better. Super minerally - almost frizzante.Could be, yeah, or just shitty cork, or just one shitty cork. was it oxidized at all? Did it have notes of nuts and dried fruits? Baked/brown apples? Was the color turning from straw to orange/brown at all?
When I was down there, we were getting three dollar bottles and they were drinkable.I've tried, I just don't like most Chilean red wines, even the really high end sh!t. I have enjoyed some white from Chile though.
If you like Mega-Purple (artificial color, and 68% sugar) and added sugar and/or acid (and who knows what else added to your wine), sure, drink Charles Shaw from TJ's. There's reasons why it's the same every year.