What are we drinking in the Omicron ominous?

[Racer Chris]

... as I expect to finish the open 2010 Senejac before I finish dinner.

Correction - It was a 2010 Marsac Seguineau. I've confused them before. The labels are quite similar and perfect for corona virus lockdown drinking.

[Nicklasss]

With a very simple meal, i decide to open wine as we learn today that finally my work building is closing for two weeks. Work from home, not easy with three young kids.

2018 Haute Côt(e) de Fruit, Cahors, organic. Deep red, nose of concentrated blackberries, light cocoa cake, rasberries, and some licorice. Mouth is fresh, with a nice black licorice and dark plums attack, light tannins (for Malbec from Cahors), fennel, with a decent coriander and black plums final. Drink nicely, even if very young. Tn: 88.

If you don't know, people from Québec like a lot Cahors, we import a lot for our small population.

Nic

[brodway]

Cahors actually has a very interesting history....i've drank a few of them including some Tannat....goes great with grilled middle Eastern lamb dishes

[Blanquito]

I almost never get to try cahors, but I love the region aesthetically.

[jal]

With some sauteed shishito peppers I drank a glass of 2018 Tempier Rosé.
With some overcooked lamb chops (mea culpa) I drank a glass of 2012 Barde Haut

Both wines were delicious.

Thank you Stefan for introducing me to the Repour. A game changer now that JIll decided to avoid alcohol till the end of the month.

[stefan]

You are very welcome, Jacques. May the end of the month come quickly.

[Nicklasss]

The Cahors is still very good tonight, adding some violet flower soap. Still a fresh quaffer, with good body.

Nic

[stefan]

2016 St Innocent Justice PN. Very good with a wonderful nose, but this is a wine to drink in 6 or more years.
2017 Domaine Drouhin Dundee Hills PN. Good, solid PN with some candied fruit that is reminiscent of CA PN but not as canned. It should be balanced with just a couple of years of aging, I think, or it can be cellared.

I am much more tolerant of young PN than young Bordeaux or Cab, especially since it does not force me to keep sandpaper in my bathroom sink.

[jckba]

1986 La Lagune at lunch and a 2009 Terre Nere Santo Spirito Etna Rosso with dinner.

[Ianjaig]

2006 Calon Segur - pure elegance.

[Chateau Vin]

I am thinking 09 Reserve Comtesse or 09 Guigal et blonde or 05 Pommard Argilles...Leaning towards Guigal though...

[JimHow]

Mmm I'll bet 2006 + Calon Segur is a nice combination, Ian.
I don't think I've ever had it.

[Chateau Vin]

2006 Calon Segur - pure elegance.

Ian, Do you think they are ready and open for business or do you recommend to wait a bit for even more? I think I have couple of them...

[Ianjaig]

2006 Calon Segur - pure elegance.

Ian, Do you think they are ready and open for business or do you recommend to wait a bit for even more? I think I have couple of them...

Open for business and in a great drinking window IMO.

Interestingly, I decanted most of it for 4+ hours and it was soft, supple and all elegance. Graceful even. I had the remainder that I had left in the bottle and it was much more powerful, tannic with significant oomph. Hope that helps.

I also have some 2014 tucked away that I have yet to try, and which I understand is a BWE favourite.

[stefan]

We drank 2008 La Lagune last night with flat iron steak, baked potatoes and green beens. Since this wine is still on the upswing it is not surprising this was the best bottle of the 2008 that we have had. A waft of Margauxberries was accompanied by a red licorice taste. It has enough tannin to soften steak, but the tannins are smooth.

[Racer Chris]

I opened a 2014 Ch. Meyney a little while ago.
I also have a couple glasses left in the bottle I opened last night, 2014 Ch. La Tonnelle (Haut Medoc), somewhat lighter than the Meyney even though its 60% Cab Sauv.
Chicken Cordon Bleu went in the oven at 5:45. Fennel pieces headed into the top oven to roast in a few minutes.

[Blanquito]

Enjoyed a 1990 Louviere rouge last night with homemade egg noodles and tenderloin. A terrific bargain in mature bordeaux, this has been drinking well for at least 15 years. Still going strong, 92 pts.

[brodway]

The consensus is that the BWE is drinking and eating well during lockdown

Blanquito....i love the 1990 La Louviere, i've gone through 6 bottles over last few years....same can be said for 1990 Grand Mayne....those 2 were phenomenal values... can't say i seem them at auctions any more

[stefan]

>>
can't say i seem them at auctions any more
>>
You, Patrick and I probably bought all there were.

[brodway]

Stefan

still have a few of the 90 Grand Mayne..... when socializing is permitted again will be happy to share

[stefan]

Great, Emil.

We drank 2016 St Innocent Temperance Hill tonight again. For current drinking, this is the best of the St Innocent PN. Clean motor oil is mixed with unsweetened cranberries and aged in volcanic rock. The complexity as well as the nose are surprisingly forward for such a young PN. I am sure that some of the other 2016 single vineyard SI PN will surpass the TH in five years, but for now, the TH is on top.

[Blanquito]

How are the 2012 SI PN drinking, Bill? I’ve got several each of Shea, Momtazi, Freedom Hill and Temperance.

[stefan]

Best to Blanquito them once more, Patrick, though all are pretty good now and in my 64F storage have exited their dumb phase. I have most often drunk the Momtazi because the dustiness is there and I have both the SS and Fujan versions for the future. Shea and Freedom Hill have mature tastes but the fragrances will improve a lot. I don't remember drinking the 2012 TH recently.

[Blanquito]

Thanks, I’ll hold off then. Got plenty of other stuff really to go instead.

[JoelD]

Whats a good price for that 1990 La Louviere? May keep an eye out

[Blanquito]

Whats a good price for that 1990 La Louviere? May keep an eye out

I just got some for $65 at auction, and the bottles look pristine. That’s as high as I’ve gone for this wine — it used to be out there pretty regularly for $50 or $55 not long ago — but the condition of the bottles made me do it.

[OrlandoRobert]

I’ve paid up to $100 out of nostalgia but last was off WineBid for like $65 all-in. That was last year.

It’s in decline at this point, IMHO. Still tasty and lovely but drink up.

[DavidG]

Drank a 2015 Siran over the last 2 nights. Zero nose on first opening. Thought I might have the bug with lost sense of smell and got out the truffle salt. Nope, not me. But it started to wake up as it warmed up and got some air. Very good wine & QPR.

Went great with takeout gourmet burgers from a favorite local spot.

[OrlandoRobert]

I’ve been popping a wide range of things to keep wine fun during this period, including some Cali wines that are new to me.

2018 Dirty and Rowdy Mourvèdre Rodnick Farm Vineyard
2011 Gonon St Joseph
2016 Pax Syrah Hillside, the so-called 100 pointer
2008 Biggio Hamina Pinot Noir Zenith Vineyard
2018 Bouland Morgon Delys
2000 Chateau Lanessan
2009 Domaine Baudry Croix Boissee
2011 Cuchet Beliando Cornas
2017 Halcon Syrah Elevacion
2001 Chateau Bel-Air Marquis d’Aligre
2006 Chateau Sociando Mallett Cuvee Jean Gautreau
1995 Joguet Chinon Clos de Chene Vert
2017 Briceland Pinot Noir Phelps Vineyard

The standouts were the 2011 Gonon and the 1995 Joguet, both best of class for their appellations.

If you like powerful Northern Rhone syrah, but from California, try the mountain fruit of Halcon. It’s excellent, and very affordable.

[stefan]

So, David, you are comfortable with doing takeout? Do you take some special precautions when you do?

I went to online paper, open all mail and packages outside, allow no one in the house other than Lucie, etc., etc., etc. Some good restaurants here have delivery or at least takeout, but I have been reluctant to use them.

[stefan]

Bobby, how was the 2008 Biggio Hamina Pinot Noir Zenith Vineyard? At Berserker's day 2020 I bought some for the first time, but it is at stefanJr's in Oregon and we are stuck in Texas. I have some hope of getting there before he drinks it, however, because he and family are hunkering down in our lake house on the Oregon coast and (I think) the Zenith is in our cooler in his living room in Eugene.

[Racer Chris]

Drank a 2015 Siran over the last 2 nights. Zero nose on first opening. Thought I might have the bug with lost sense of smell and got out the truffle salt. Nope, not me. But it started to wake up as it warmed up and got some air. Very good wine & QPR.

Went great with takeout gourmet burgers from a favorite local spot.

Your TN was the first thing I saw when I opened CellarTracker this AM.
A bottle of '15 Siran was among the bottles I brought upstairs yesterday for consumption in the next couple weeks.
I went out and picked up a pizza yesterday at lunchtime.
When restaurants were told to close I decided that I would at least patronize a couple of local places thru takeout on a weekly basis.
I believe that frequent hand washing is enough of a risk management strategy for my situation.

[DavidG]

So, David, you are comfortable with doing takeout? Do you take some special precautions when you do?

I went to online paper, open all mail and packages outside, allow no one in the house other than Lucie, etc., etc., etc. Some good restaurants here have delivery or at least takeout, but I have been reluctant to use them.

We're cooking at home more than doing takeout, but the local places we like need the support and we need a little variety. Considering the total number of people interacting with the food before we get it, my guess is the risk is as low or lower than having the groceries delivered to the car trunk.

We're avoiding going inside the grocery store. Instead we order online and schedule pickup. The biggest challenge is lack of fresh greens for salads. Everything else can be cooked or wiped down and rinsed.

Risk of transmission from skin contact if you wash your hands properly before touching your eyes, mouth, or nose is very low compared to inhaling the virus in the presence of someone who has it. That said, we started wiping down food containers in the garage with dilute bleach solution and let them sit for 2 minutes before bringing them into the house. Same for packages delivered to the house.

My routine for restaurant takeout orders:

I call in the order (nothing uncooked or that can't be reheated).
Pay by credit card on the phone. Been tipping big - they need the help.
Drive up and call the restaurant to let them know I'm there.
They come out with the food, I pop the trunk remotely.
They place the food in the trunk and close it.
Smile at the staff through the closed car window and wave goodbye.

If I have to go inside the restaurant to pick up, I wear an N-95 mask.
Put packages in trunk.
Remove mask and place in trunk.
Close trunk.
Purell hands before getting into car.
(I don't bother with gloves - don't see an advantage over disinfection of bare hands)

On arrival home, open the trunk.
Place mask in microwave steam sterilizer bag in garage.
Wipe outside of containers with dilute bleach solution, wait 2 minutes.
Remove containers from trunk and bring inside.
Wash hands.
Put containers in microwave 1 by 1, heat on high for 1 minute or until hot/steamy.
Put water in microwave sterilizer bag and heat on high for 90 seconds.
Remove mask from microwave bag and let dry.
Wash hands again while microwave is running.
Eat.

For home delivery, as above for order and payment.
They ring bell and leave on porch.
Wipe down containers with dilute bleach, wait 2 minutes.
Bring containers inside, then as above.

[DavidG]

Drank a 2015 Siran over the last 2 nights. Zero nose on first opening. Thought I might have the bug with lost sense of smell and got out the truffle salt. Nope, not me. But it started to wake up as it warmed up and got some air. Very good wine & QPR.

Went great with takeout gourmet burgers from a favorite local spot.

Your TN was the first thing I saw when I opened CellarTracker this AM.
A bottle of '15 Siran was among the bottles I brought upstairs yesterday for consumption in the next couple weeks.
I went out and picked up a pizza yesterday at lunchtime.
When restaurants were told to close I decided that I would at least patronize a couple of local places thru takeout on a weekly basis.
I believe that frequent hand washing is enough of a risk management strategy for my situation.

Last night with the takeout was day 2 after sitting on the counter all night. No fridge or Repour (forgot/was lazy) and it was still fine.

[DavidG]

I’ve been popping a wide range of things to keep wine fun during this period, including some Cali wines that are new to me.

2018 Dirty and Rowdy Mourvèdre Rodnick Farm Vineyard
2011 Gonon St Joseph
2016 Pax Syrah Hillside, the so-called 100 pointer
2008 Biggio Hamina Pinot Noir Zenith Vineyard
2018 Bouland Morgon Delys
2000 Chateau Lanessan
2009 Domaine Baudry Croix Boissee
2011 Cuchet Beliando Cornas
2017 Halcon Syrah Elevacion
2001 Chateau Bel-Air Marquis d’Aligre
2006 Chateau Sociando Mallett Cuvee Jean Gautreau
1995 Joguet Chinon Clos de Chene Vert
2017 Briceland Pinot Noir Phelps Vineyard

The standouts were the 2011 Gonon and the 1995 Joguet, both best of class for their appellations.

If you like powerful Northern Rhone syrah, but from California, try the mountain fruit of Halcon. It’s excellent, and very affordable.

That Syrah sounds good. Doesn't look like it's available on their website. Will keep an eye out for the next vintage.

[AKR]

So, David, you are comfortable with doing takeout? Do you take some special precautions when you do?

I went to online paper, open all mail and packages outside, allow no one in the house other than Lucie, etc., etc., etc. Some good restaurants here have delivery or at least takeout, but I have been reluctant to use them.

We're cooking at home more than doing takeout, but the local places we like need the support and we need a little variety. Considering the total number of people interacting with the food before we get it, my guess is the risk is as low or lower than having the groceries delivered to the car trunk.

We're avoiding going inside the grocery store. Instead we order online and schedule pickup. The biggest challenge is lack of fresh greens for salads. Everything else can be cooked or wiped down and rinsed.

Risk of transmission from skin contact if you wash your hands properly before touching your eyes, mouth, or nose is very low compared to inhaling the virus in the presence of someone who has it. That said, we started wiping down food containers in the garage with dilute bleach solution and let them sit for 2 minutes before bringing them into the house. Same for packages delivered to the house.

My routine for restaurant takeout orders:

I call in the order (nothing uncooked or that can't be reheated).
Pay by credit card on the phone. Been tipping big - they need the help.
Drive up and call the restaurant to let them know I'm there.
They come out with the food, I pop the trunk remotely.
They place the food in the trunk and close it.
Smile at the staff through the closed car window and wave goodbye.

If I have to go inside the restaurant to pick up, I wear an N-95 mask.
Put packages in trunk.
Remove mask and place in trunk.
Close trunk.
Purell hands before getting into car.
(I don't bother with gloves - don't see an advantage over disinfection of bare hands)

On arrival home, open the trunk.
Place mask in microwave steam sterilizer bag in garage.
Wipe outside of containers with dilute bleach solution, wait 2 minutes.
Remove containers from trunk and bring inside.
Wash hands.
Put containers in microwave 1 by 1, heat on high for 1 minute or until hot/steamy.
Put water in microwave sterilizer bag and heat on high for 90 seconds.
Remove mask from microwave bag and let dry.
Wash hands again while microwave is running.
Eat.

For home delivery, as above for order and payment.
They ring bell and leave on porch.
Wipe down containers with dilute bleach, wait 2 minutes.
Bring containers inside, then as above.

That is very thorough. I have to go out to get a few items today and I will add more procedures from your list. Thanks for sharing.

We had a pretty good 2001 Roger Sabon 'Prestige' CNDP over the last couple of nights. It's across the street from Pegau but cleaner, while still traditional. I've had it since release but don't recall trying any/many of their wines over the years.

[stefan]

Thanks, David. That is useful.

Is there no way to treat leafy greens? For example, you might soak them in soapy water and rinse, rinse, rinse, or soak in bleach water and rinse, rinse, rinse. I guess pre washed, pre packaged greens are suspect since it is impossible to know how they were packed.

N-95 masks are not available here. I ordered some on line but delivery might be in May or June.
Same with hand sanitizers. We use gloves to conserve our limited amount of other safeguards.

[OrlandoRobert]

Stefan - It’s excellent, loved the meaty quality that vintage possesses.

David - Reach out to Paul Gordon, the owner. He’s on WB.com, check out the Berserker Relief Aide page, worth a purchase. I’ve been buying his syrah since the inaugural release and they are getting better and better, especially since he turned to neutral oak. Personally I think this is the best syrah made in Cali. A very high elevation vineyard, hence the name, Alturas. It even gets snow. Has a Cornas-power to it.

[stefan]

Thanks, Bobby. Yes, the 2008 vintage in Oregon is a great one.

[Blanquito]

I’ll second the recco for the Halcon Alturas syrah. Great stuff especially for $30.

Doubt I’d think it was northern Rhône if served blind, but certainly it’s one of my favorite new world syrahs.