This was in the yarra valley a few years back. Well known winery, I'd just dropped off a load of machine harvested fruit. Straight into the hopper. ( can you see the the issue in the picture?)https://uploads.tapatalk-cdn.com/202...1f8292f9b5.jpg
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This was in the yarra valley a few years back. Well known winery, I'd just dropped off a load of machine harvested fruit. Straight into the hopper. ( can you see the the issue in the picture?)https://uploads.tapatalk-cdn.com/202...1f8292f9b5.jpg
Maybe this is like the cockroaches in chocolate mythQuote:
Originally Posted by theelms66
Chocolate Lovers - you may not want to know this!
Adds protein and flavour [emoji12]
Quote:
Originally Posted by Gav 110
Is it too many Mice, stalks & stuff?[bigrolf]
The French guy next door assured us he would be hand picking when the time came so no noisy night harvesting, but since then he has built a massive square shed & when I asked why so big he told me "Ah well , the mechanical Harvester is about 3m high"
I wonder how much effect Cluster Bombs would have?
If your going to lie you need a good memory. Bastard!
Hmm,
Mice toddy, oops! I mean nice body to this wine.
Cheers
That mouse appears ****ed out of his/her brain. I suppose it would have been a happy Death for it. Of course it wouldn't have been anything to do with rough treatment while in the Harvester. Of course not.[bigrolf]Quote:
Originally Posted by austastar
"Jeezuz Man, if I had known it felt this good I would have got this ****ed way back. Hic."
Not when you buy 4+ cases at a time.Quote:
Originally Posted by Saitch
I buy for other people who trust my 56 years of 'red wine knowledge' and they've tried the same thing and noticed.
BTW, I only fluked this when I found a forgotten half empty bottle when I came back from a work stint and actually tasted it. Put a big smile on the dial.
cheers, DL
I'll have a crack at your method soon.Quote:
Originally Posted by 350RRC
When you say 'Crack the cap', I'm assuming that I just break the seal and leave the cap fully on, for a slow 'Breathe'?
A bit of a different slant.Quote:
Originally Posted by 350RRC
Years ago I did a Ducted system for an Italian bloke who was a Cabby. Long story short,he gave me 4 bottles of home Red.
I thanked him for his generosity & buggered off thinking they were made under the above conditions ^ up there somewhere.
Got home & shoved them into a cupboard in an unused room (I didn't want floor vibrations to have a negative effect on them being such a gem of a plonk. ( wonk wonk wonk)
10 years later (give or take a day or two) indoors asked me if I had any red open for some meal she was cooking up.
Me..... "only that Cabby's **** stuff."
"Try it my beloved it's got to be better than nowt"
So we did, & it turned out it was the most wonderful Red I had ever tasted. No, really. 10 years on I just knew he wouldn't have any more, which he didn't.
Being a No Label job I was buggered. My sparky, who knew the bloke & also had been given 4 bottles had given his away probably suspecting it was crap.
It just shows the difference in their wine making methods & of course the selection of the grapes used. (no idea) I doubt there were any Mice in his plonk, although, having said that, it may been the addition of Mice or a few Crox that gave it a special identity & that lovely Choclatey Taste as well as the Blackberries & Cherries that we hear so much about.:Rolling: I suspect it would have been a $100+ bottle quality & superior to the much vaunted Penfolds Grange Hermitage
Goes off looking for a quiet place to shoot himself.:BigCry::BigCry::BigCry::BigCry::BigCry:
That method is applicable to one particular wine. The 'discovery' was made with maybe 2/3 of a bottle that had been opened at least 2 weeks prior.Quote:
Originally Posted by Saitch
Have a glass and screw the cap on loosely, don't leave it in the sun.
There's another couple of shiraz made by the same winemaker (not by whoever makes the one above), one has a cheapo label, the other an exxy looking label and slightly dearer.
The cheapo label one improves over a week to 10 days with the loose cap, the other is vinegar after 2 days.
In the days of corks I used to open one bottle of a case and have a glass and put the cork back loosely.
If it was better the next day I'd repeat the process, etc. Gave a really good indication of cellaring potential.
Those wines weren't cheapies and got stored in a real underground cellar in an 1860 house.
DL
Quote:
Originally Posted by 350RRC
These days it is all about unscrewing the Screw Top that is supposed to imitate a cork. Beats leaving a cork in the bottle & does away with cork screws.