Hi!

I'm trying to determine a value on the above bottle of wine, which I bought
ten years ago and have been storing properly (in a cool, dark, dry place, on
its side). Does anyone have any advice on how to find a wine appraiser,
either online or locally (in the Philadelphia area)?

Thanks very much,

Amy G.

AG wrote:
> Hi!
>
> I'm trying to determine a value on the above bottle of wine, which I bought
> ten years ago and have been storing properly (in a cool, dark, dry place, on
> its side). Does anyone have any advice on how to find a wine appraiser,
> either online or locally (in the Philadelphia area)?
>
> Thanks very much,
>
> Amy G.
>

Amy,
I too bought this wine -- and drank it a few years ago. It's a
pleasant enough wine, a good medium-weight Syrah, but I doubt that it
would fetch much money on the secondary market (unless among Anne Rice
fans). If you're intent on selling it, you could try putting it up for
sale on winecommune.com. It's probably still drinkable at this point,
but may very well be on the downhill slide to senility.

Mark Lipton

AG wrote:
> Hi!
>
> I'm trying to determine a value on the above bottle of wine, which I bought
> ten years ago and have been storing properly (in a cool, dark, dry place, on
> its side). Does anyone have any advice on how to find a wine appraiser,
> either online or locally (in the Philadelphia area)?
>
> Thanks very much,
>
> Amy G.
>

Amy,
I too bought this wine -- and drank it a few years ago. It's a
pleasant enough wine, a good medium-weight Syrah, but I doubt that it
would fetch much money on the secondary market (unless among Anne Rice
fans). If you're intent on selling it, you could try putting it up for
sale on winecommune.com. It's probably still drinkable at this point,
but may very well be on the downhill slide to senility.

Mark Lipton

AG wrote:
> Hi!
>
> I'm trying to determine a value on the above bottle of wine, which I
bought
> ten years ago and have been storing properly (in a cool, dark, dry
place, on
> its side). Does anyone have any advice on how to find a wine
appraiser,
> either online or locally (in the Philadelphia area)?
>
> Thanks very much,
>
> Amy G.

Provided that you can find a buyer the wine would probably sell for
somewhere between $30-$40 in perfect condition (55 degrees F). You
might try e-mailing Brentwood www.brentwoodwines.com for an appraisal.
You might try asking a local wine merchant in your area. FWIW, a 1995
vintage wouldn't have been released until 1997 so you must have bought
it in 1997 not 1995.

AG wrote:
> Hi!
>
> I'm trying to determine a value on the above bottle of wine, which I
bought
> ten years ago and have been storing properly (in a cool, dark, dry
place, on
> its side). Does anyone have any advice on how to find a wine
appraiser,
> either online or locally (in the Philadelphia area)?
>
> Thanks very much,
>
> Amy G.

Provided that you can find a buyer the wine would probably sell for
somewhere between $30-$40 in perfect condition (55 degrees F). You
might try e-mailing Brentwood www.brentwoodwines.com for an appraisal.
You might try asking a local wine merchant in your area. FWIW, a 1995
vintage wouldn't have been released until 1997 so you must have bought
it in 1997 not 1995.

>>On Mon, 4 Apr 2005 14:27:53 -0400, Mark Lipton wrote
(in article >):

> AG wrote:
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I bought
>> ten years ago and have been storing properly (in a cool, dark, dry place,
>> on
>> its side). Does anyone have any advice on how to find a wine appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>>
>
> Amy,
> I too bought this wine -- and drank it a few years ago. It's a
> pleasant enough wine, a good medium-weight Syrah, but I doubt that it
> would fetch much money on the secondary market (unless among Anne Rice
> fans). If you're intent on selling it, you could try putting it up for
> sale on winecommune.com. It's probably still drinkable at this point,
> but may very well be on the downhill slide to senility.<<

Thanks, Mark. I'll check out winecommune.com.

Amy

>>On Mon, 4 Apr 2005 14:27:53 -0400, Mark Lipton wrote
(in article >):

> AG wrote:
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I bought
>> ten years ago and have been storing properly (in a cool, dark, dry place,
>> on
>> its side). Does anyone have any advice on how to find a wine appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>>
>
> Amy,
> I too bought this wine -- and drank it a few years ago. It's a
> pleasant enough wine, a good medium-weight Syrah, but I doubt that it
> would fetch much money on the secondary market (unless among Anne Rice
> fans). If you're intent on selling it, you could try putting it up for
> sale on winecommune.com. It's probably still drinkable at this point,
> but may very well be on the downhill slide to senility.<<

Thanks, Mark. I'll check out winecommune.com.

Amy

>>On Mon, 4 Apr 2005 14:45:21 -0400, Bi!! wrote
(in article .com>):

>
> AG wrote:
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I
> bought
>> ten years ago and have been storing properly (in a cool, dark, dry
> place, on
>> its side). Does anyone have any advice on how to find a wine
> appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>
> Provided that you can find a buyer the wine would probably sell for
> somewhere between $30-$40 in perfect condition (55 degrees F). You
> might try e-mailing Brentwood www.brentwoodwines.com for an appraisal.
> You might try asking a local wine merchant in your area. FWIW, a 1995
> vintage wouldn't have been released until 1997 so you must have bought
> it in 1997 not 1995.<<

Thanks much. I'll check around - although I'm thinking this bottle has more
value as a collectible, for Anne Rice fans, than as a wine. Probably I need
to poke around in those online communities, instead...

Amy

>>On Mon, 4 Apr 2005 14:45:21 -0400, Bi!! wrote
(in article .com>):

>
> AG wrote:
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I
> bought
>> ten years ago and have been storing properly (in a cool, dark, dry
> place, on
>> its side). Does anyone have any advice on how to find a wine
> appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>
> Provided that you can find a buyer the wine would probably sell for
> somewhere between $30-$40 in perfect condition (55 degrees F). You
> might try e-mailing Brentwood www.brentwoodwines.com for an appraisal.
> You might try asking a local wine merchant in your area. FWIW, a 1995
> vintage wouldn't have been released until 1997 so you must have bought
> it in 1997 not 1995.<<

Thanks much. I'll check around - although I'm thinking this bottle has more
value as a collectible, for Anne Rice fans, than as a wine. Probably I need
to poke around in those online communities, instead...

Amy

In article > , aisling@nospam
..fjordstone.com says...
>
>Hi!
>
>I'm trying to determine a value on the above bottle of wine, which I bought
>ten years ago and have been storing properly (in a cool, dark, dry place, on
>its side). Does anyone have any advice on how to find a wine appraiser,
>either online or locally (in the Philadelphia area)?
>
>Thanks very much,
>
>Amy G.

IIRC, Brian Babcock did two Cuvee Lastats, a Chard-based white, and a Syrah-
based red, with Ann Rice for her ill-fated restaurant in New Orleans. It
appears from the responses, that you have the red. When I was last at Babcock,
about three years ago, they were doing a close-out on the reds, which I picked
up. I don't have TN's on it, but did pick up one bottle of the white also,
which is still in the cellar, along with about three reds. Seems that it was
pleasent enough, though not a special wine - except for the label.

I like the idea of finding an Ann Rice fan, who would wish to purchase it for
its intrensic value. I've been trying to schedule a dinner with one such fan,
also a New Orleans native, to serve these last remaining bottles, but, so far,
we cannot get the danged thing scheduled.

You might want to Google "Ann Rice, Lastat, etc." and see what sort of Web
sites exist, then see about posting a FS note on one of them.

I'm just hoping that the Chard-based wine is still drinkable, but if not, I
know the Dr will still love the labels!

Good luck,
Hunt

In article > , aisling@nospam
..fjordstone.com says...
>
>Hi!
>
>I'm trying to determine a value on the above bottle of wine, which I bought
>ten years ago and have been storing properly (in a cool, dark, dry place, on
>its side). Does anyone have any advice on how to find a wine appraiser,
>either online or locally (in the Philadelphia area)?
>
>Thanks very much,
>
>Amy G.

IIRC, Brian Babcock did two Cuvee Lastats, a Chard-based white, and a Syrah-
based red, with Ann Rice for her ill-fated restaurant in New Orleans. It
appears from the responses, that you have the red. When I was last at Babcock,
about three years ago, they were doing a close-out on the reds, which I picked
up. I don't have TN's on it, but did pick up one bottle of the white also,
which is still in the cellar, along with about three reds. Seems that it was
pleasent enough, though not a special wine - except for the label.

I like the idea of finding an Ann Rice fan, who would wish to purchase it for
its intrensic value. I've been trying to schedule a dinner with one such fan,
also a New Orleans native, to serve these last remaining bottles, but, so far,
we cannot get the danged thing scheduled.

You might want to Google "Ann Rice, Lastat, etc." and see what sort of Web
sites exist, then see about posting a FS note on one of them.

I'm just hoping that the Chard-based wine is still drinkable, but if not, I
know the Dr will still love the labels!

Good luck,
Hunt

>>On Mon, 4 Apr 2005 20:20:37 -0400, Hunt wrote
(in article >):

> In article > , aisling@nospam
> .fjordstone.com says...
>>
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I bought
>> ten years ago and have been storing properly (in a cool, dark, dry place,
>> on
>> its side). Does anyone have any advice on how to find a wine appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>
> IIRC, Brian Babcock did two Cuvee Lastats, a Chard-based white, and a Syrah-
> based red, with Ann Rice for her ill-fated restaurant in New Orleans. It
> appears from the responses, that you have the red. <<

Actually, I have the first issue, which was the white. Which I suppose means
it can't be the syrrah that Mark suggested.

>>> I like the idea of finding an Ann Rice fan, who would wish to purchase it
for
> its intrensic value. I've been trying to schedule a dinner with one such fan,

> also a New Orleans native, to serve these last remaining bottles, but, so
> far,
> we cannot get the danged thing scheduled. <<

That's very nice of you! I'm sure any Rice fan would really appreciate it.

>> You might want to Google "Ann Rice, Lastat, etc." and see what sort of Web
> sites exist, then see about posting a FS note on one of them. <<

Thanks - that's just what I've been doing, but I also wanted to tap the wine
community a bit. Which is why I'm here.

>> I'm just hoping that the Chard-based wine is still drinkable, but if not, I
> know the Dr will still love the labels! <<

Augh. I never even thought about it becoming undrinkable. I don't know much
about wine, and figured age was a good thing... :-p

Thanks for some more ideas.

Amy

>>On Mon, 4 Apr 2005 20:20:37 -0400, Hunt wrote
(in article >):

> In article > , aisling@nospam
> .fjordstone.com says...
>>
>> Hi!
>>
>> I'm trying to determine a value on the above bottle of wine, which I bought
>> ten years ago and have been storing properly (in a cool, dark, dry place,
>> on
>> its side). Does anyone have any advice on how to find a wine appraiser,
>> either online or locally (in the Philadelphia area)?
>>
>> Thanks very much,
>>
>> Amy G.
>
> IIRC, Brian Babcock did two Cuvee Lastats, a Chard-based white, and a Syrah-
> based red, with Ann Rice for her ill-fated restaurant in New Orleans. It
> appears from the responses, that you have the red. <<

Actually, I have the first issue, which was the white. Which I suppose means
it can't be the syrrah that Mark suggested.

>>> I like the idea of finding an Ann Rice fan, who would wish to purchase it
for
> its intrensic value. I've been trying to schedule a dinner with one such fan,

> also a New Orleans native, to serve these last remaining bottles, but, so
> far,
> we cannot get the danged thing scheduled. <<

That's very nice of you! I'm sure any Rice fan would really appreciate it.

>> You might want to Google "Ann Rice, Lastat, etc." and see what sort of Web
> sites exist, then see about posting a FS note on one of them. <<

Thanks - that's just what I've been doing, but I also wanted to tap the wine
community a bit. Which is why I'm here.

>> I'm just hoping that the Chard-based wine is still drinkable, but if not, I
> know the Dr will still love the labels! <<

Augh. I never even thought about it becoming undrinkable. I don't know much
about wine, and figured age was a good thing... :-p

Thanks for some more ideas.

Amy

AG wrote:

>>>I'm just hoping that the Chard-based wine is still drinkable, but if not, I
>>
>>know the Dr will still love the labels! <<
>
>
> Augh. I never even thought about it becoming undrinkable. I don't know much
> about wine, and figured age was a good thing... :-p

Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
Syrah. If indeed you have the Chardonnay, don't expect too much: most
CA Chards don't have the balance needed for extended aging and fade
rapidly into not very pleasant wines that taste of brown apple peel, if
that means anything.

And Hunt: thanks for the heads-up about the white and their provenance.
I had no idea that that was the reason for the name! And as for our
"disagreements," give it not another thought -- the give and take of
Usenet is what it's all about, and I continue to learn much here.

Mark Lipton

AG wrote:

>>>I'm just hoping that the Chard-based wine is still drinkable, but if not, I
>>
>>know the Dr will still love the labels! <<
>
>
> Augh. I never even thought about it becoming undrinkable. I don't know much
> about wine, and figured age was a good thing... :-p

Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
Syrah. If indeed you have the Chardonnay, don't expect too much: most
CA Chards don't have the balance needed for extended aging and fade
rapidly into not very pleasant wines that taste of brown apple peel, if
that means anything.

And Hunt: thanks for the heads-up about the white and their provenance.
I had no idea that that was the reason for the name! And as for our
"disagreements," give it not another thought -- the give and take of
Usenet is what it's all about, and I continue to learn much here.

Mark Lipton

It is true that only a few California Chardonnays are likely to hold
well for 10 years or more. However some of the most age worthy ones
have been from Santa Barbara. For example, most of the reserves from Au
Bon Climat from the early 90s easily held over 10 years, with ideal
storage, of course. I also have had the Babcock Grand Cuvee Santa
Barbara 1990. Compared with the Au Bon Climat Reserve Bien Nacido 1990,
the Babcock was a bit less full and complex and, although age worthy, it
would surprise me if it held up well for over 10 years, but then it
might have.

Of course 10 years is fairly young for a top white Burgundy made from
Chardonnay - a top Montrachet can hold several decades. Some of the
Chardonnays that tend to age best often are rather acid and even a bit
harsh when young. I found this to be true for the best Au Bon Climat
reserves. But the wait is well worth it.

Reply to .

It is true that only a few California Chardonnays are likely to hold
well for 10 years or more. However some of the most age worthy ones
have been from Santa Barbara. For example, most of the reserves from Au
Bon Climat from the early 90s easily held over 10 years, with ideal
storage, of course. I also have had the Babcock Grand Cuvee Santa
Barbara 1990. Compared with the Au Bon Climat Reserve Bien Nacido 1990,
the Babcock was a bit less full and complex and, although age worthy, it
would surprise me if it held up well for over 10 years, but then it
might have.

Of course 10 years is fairly young for a top white Burgundy made from
Chardonnay - a top Montrachet can hold several decades. Some of the
Chardonnays that tend to age best often are rather acid and even a bit
harsh when young. I found this to be true for the best Au Bon Climat
reserves. But the wait is well worth it.

Reply to .

>>On Tue, 5 Apr 2005 01:29:08 -0400, Mark Lipton wrote
(in article >):

> AG wrote:
>
>>>> I'm just hoping that the Chard-based wine is still drinkable, but if not,
>>>> I
>>>
>>> know the Dr will still love the labels! <<
>>
>>
>> Augh. I never even thought about it becoming undrinkable. I don't know
>> much
>> about wine, and figured age was a good thing... :-p
>
> Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
> Syrah. If indeed you have the Chardonnay, don't expect too much: most
> CA Chards don't have the balance needed for extended aging and fade
> rapidly into not very pleasant wines that taste of brown apple peel, if
> that means anything. <<

Ohboy. Then I'd probably be better off selling it to a Rice fan, for
collectible value (rather than wine value).

Amy

>>On Tue, 5 Apr 2005 01:29:08 -0400, Mark Lipton wrote
(in article >):

> AG wrote:
>
>>>> I'm just hoping that the Chard-based wine is still drinkable, but if not,
>>>> I
>>>
>>> know the Dr will still love the labels! <<
>>
>>
>> Augh. I never even thought about it becoming undrinkable. I don't know
>> much
>> about wine, and figured age was a good thing... :-p
>
> Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
> Syrah. If indeed you have the Chardonnay, don't expect too much: most
> CA Chards don't have the balance needed for extended aging and fade
> rapidly into not very pleasant wines that taste of brown apple peel, if
> that means anything. <<

Ohboy. Then I'd probably be better off selling it to a Rice fan, for
collectible value (rather than wine value).

Amy

In article > , aisling@nospam
..fjordstone.com says...
>
>>>On Mon, 4 Apr 2005 20:20:37 -0400, Hunt wrote
>(in article >):
>
>> In article > ,
aisling@nospam
>> .fjordstone.com says...
[SNIP]
>
>Augh. I never even thought about it becoming undrinkable. I don't know much
>about wine, and figured age was a good thing... :-p
>
>Thanks for some more ideas.
>
>Amy

Well, Amy, age can be a good thing, but it is so dependent on the wine,
itself. Age will change a wine, and that change may be for the better, or not,
plus one then has to factor in the drinker's personal taste. Some folk do not
like an aged white, regardless of how it was stored, handled, and what evolved
with this age - that is the individual human taste factor. Others, do not like
young whites, or reds and prefer those changes. As I only have one bottle of
the white, I can't offer to taste it and report. When I do get that dinner
scheduled, I plan on having a few "backups" in case my one remaining bottle is
either not up to the task of aging, or my guests do not like the results.
Aging wines, especially US (though definitely NOT limited to US white wines)
whites is an iffy proposition.

Unless the wine has been stored in the dark @~ 55 F, no one may like the
tastes that have developed. Even with proper storage, they STILL might not
like the tastes. The cache of the name/label might be the most fortuitious
aspect of this bottle. Some folk collect bottles just for the labels, or maybe
the history of a particular bottle. They should be your target.

Good luck,
Hunt

PS, when the dinner happens, I will report how that btl of Lastat faired over
the years.

In article > , aisling@nospam
..fjordstone.com says...
>
>>>On Mon, 4 Apr 2005 20:20:37 -0400, Hunt wrote
>(in article >):
>
>> In article > ,
aisling@nospam
>> .fjordstone.com says...
[SNIP]
>
>Augh. I never even thought about it becoming undrinkable. I don't know much
>about wine, and figured age was a good thing... :-p
>
>Thanks for some more ideas.
>
>Amy

Well, Amy, age can be a good thing, but it is so dependent on the wine,
itself. Age will change a wine, and that change may be for the better, or not,
plus one then has to factor in the drinker's personal taste. Some folk do not
like an aged white, regardless of how it was stored, handled, and what evolved
with this age - that is the individual human taste factor. Others, do not like
young whites, or reds and prefer those changes. As I only have one bottle of
the white, I can't offer to taste it and report. When I do get that dinner
scheduled, I plan on having a few "backups" in case my one remaining bottle is
either not up to the task of aging, or my guests do not like the results.
Aging wines, especially US (though definitely NOT limited to US white wines)
whites is an iffy proposition.

Unless the wine has been stored in the dark @~ 55 F, no one may like the
tastes that have developed. Even with proper storage, they STILL might not
like the tastes. The cache of the name/label might be the most fortuitious
aspect of this bottle. Some folk collect bottles just for the labels, or maybe
the history of a particular bottle. They should be your target.

Good luck,
Hunt

PS, when the dinner happens, I will report how that btl of Lastat faired over
the years.

In article >, says...
>
>AG wrote:
>
>>>>I'm just hoping that the Chard-based wine is still drinkable, but if not,
I
>>>
>>>know the Dr will still love the labels! <<
>>
>>
>> Augh. I never even thought about it becoming undrinkable. I don't know
much
>> about wine, and figured age was a good thing... :-p
>
>Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
>Syrah. If indeed you have the Chardonnay, don't expect too much: most
>CA Chards don't have the balance needed for extended aging and fade
>rapidly into not very pleasant wines that taste of brown apple peel, if
>that means anything.
>
>And Hunt: thanks for the heads-up about the white and their provenance.
> I had no idea that that was the reason for the name! And as for our
>"disagreements," give it not another thought -- the give and take of
>Usenet is what it's all about, and I continue to learn much here.
>
>Mark Lipton

Mark,

IIRC, this was a joint-venture with Brian Babcock and Ann Rice. She opened a
restaurant and was alledged to actually be the wine-maker on these two wines,
with Babcock providing the grapes, the facilities, and consultation. I have
tasted both, though several years ago. When the restaurant closed, the
distributor was stuck with a fair amount of the red, and returned it to
Babcock to sell off at the tasting room. That is where I picked up mine. At
that time, I had only had the white, which was nice - when young and fresh. I
bought the last case that Babcock had of the red, and have, over time,
consumed 9 bottles. A nice Syrah/Rhone-type blend, but nothing to get overly
excited about from a pure wine standpoint. I have not tasted it in maybe four
years, so I don't really know which direction it was headed, or where it is
now. If I do this planned dinner, I will definitely make some notes, though
totally for posterity, as it is no longer available, except, maybe for Amy's
one bottle of white.

As for the WS thing, I didn't loose TOO much sleep over it!

Hey, gotta' go, the new issue just hit the mailbox <G>. Nah, I'll save it for
the flight to London, as it looks like the movies on United rather suck this
trip.

Hunt

In article >, says...
>
>AG wrote:
>
>>>>I'm just hoping that the Chard-based wine is still drinkable, but if not,
I
>>>
>>>know the Dr will still love the labels! <<
>>
>>
>> Augh. I never even thought about it becoming undrinkable. I don't know
much
>> about wine, and figured age was a good thing... :-p
>
>Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
>Syrah. If indeed you have the Chardonnay, don't expect too much: most
>CA Chards don't have the balance needed for extended aging and fade
>rapidly into not very pleasant wines that taste of brown apple peel, if
>that means anything.
>
>And Hunt: thanks for the heads-up about the white and their provenance.
> I had no idea that that was the reason for the name! And as for our
>"disagreements," give it not another thought -- the give and take of
>Usenet is what it's all about, and I continue to learn much here.
>
>Mark Lipton

Mark,

IIRC, this was a joint-venture with Brian Babcock and Ann Rice. She opened a
restaurant and was alledged to actually be the wine-maker on these two wines,
with Babcock providing the grapes, the facilities, and consultation. I have
tasted both, though several years ago. When the restaurant closed, the
distributor was stuck with a fair amount of the red, and returned it to
Babcock to sell off at the tasting room. That is where I picked up mine. At
that time, I had only had the white, which was nice - when young and fresh. I
bought the last case that Babcock had of the red, and have, over time,
consumed 9 bottles. A nice Syrah/Rhone-type blend, but nothing to get overly
excited about from a pure wine standpoint. I have not tasted it in maybe four
years, so I don't really know which direction it was headed, or where it is
now. If I do this planned dinner, I will definitely make some notes, though
totally for posterity, as it is no longer available, except, maybe for Amy's
one bottle of white.

As for the WS thing, I didn't loose TOO much sleep over it!

Hey, gotta' go, the new issue just hit the mailbox <G>. Nah, I'll save it for
the flight to London, as it looks like the movies on United rather suck this
trip.

Hunt

In article >,
says...
>
>It is true that only a few California Chardonnays are likely to hold
>well for 10 years or more. However some of the most age worthy ones
>have been from Santa Barbara. For example, most of the reserves from Au
>Bon Climat from the early 90s easily held over 10 years, with ideal
>storage, of course. I also have had the Babcock Grand Cuvee Santa
>Barbara 1990. Compared with the Au Bon Climat Reserve Bien Nacido 1990,
>the Babcock was a bit less full and complex and, although age worthy, it
>would surprise me if it held up well for over 10 years, but then it
>might have.
>
>Of course 10 years is fairly young for a top white Burgundy made from
>Chardonnay - a top Montrachet can hold several decades. Some of the
>Chardonnays that tend to age best often are rather acid and even a bit
>harsh when young. I found this to be true for the best Au Bon Climat
>reserves. But the wait is well worth it.
>
>Reply to .

Yes, I too have had some rather good experiences with older CA/US Chards. Many
have surprised me quite a bit with how they evolved, but then I do like my
Montrachets (and similar) with a good handful of years on them. Most of my
wino buddies, however, really like the young fruit, so I drink my older
domestic whites by myself - hey, more for me, I guess!

I have not had the pleasure of any of Jim Clendenen's ABC whites with any age.
Maybe I still have a few orphans in the cellar. Gotta' check the database.

Thanks for that suggestion!

Hunt

In article >,
says...
>
>It is true that only a few California Chardonnays are likely to hold
>well for 10 years or more. However some of the most age worthy ones
>have been from Santa Barbara. For example, most of the reserves from Au
>Bon Climat from the early 90s easily held over 10 years, with ideal
>storage, of course. I also have had the Babcock Grand Cuvee Santa
>Barbara 1990. Compared with the Au Bon Climat Reserve Bien Nacido 1990,
>the Babcock was a bit less full and complex and, although age worthy, it
>would surprise me if it held up well for over 10 years, but then it
>might have.
>
>Of course 10 years is fairly young for a top white Burgundy made from
>Chardonnay - a top Montrachet can hold several decades. Some of the
>Chardonnays that tend to age best often are rather acid and even a bit
>harsh when young. I found this to be true for the best Au Bon Climat
>reserves. But the wait is well worth it.
>
>Reply to .

Yes, I too have had some rather good experiences with older CA/US Chards. Many
have surprised me quite a bit with how they evolved, but then I do like my
Montrachets (and similar) with a good handful of years on them. Most of my
wino buddies, however, really like the young fruit, so I drink my older
domestic whites by myself - hey, more for me, I guess!

I have not had the pleasure of any of Jim Clendenen's ABC whites with any age.
Maybe I still have a few orphans in the cellar. Gotta' check the database.

Thanks for that suggestion!

Hunt

In article > , aisling@nospam
..fjordstone.com says...
>
>>>On Tue, 5 Apr 2005 01:29:08 -0400, Mark Lipton wrote
>(in article >):
>
>> AG wrote:
>>
>>>>> I'm just hoping that the Chard-based wine is still drinkable, but if
not,
>>>>> I
>>>>
>>>> know the Dr will still love the labels! <<
>>>
>>>
>>> Augh. I never even thought about it becoming undrinkable. I don't know
>>> much
>>> about wine, and figured age was a good thing... :-p
>>
>> Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
>> Syrah. If indeed you have the Chardonnay, don't expect too much: most
>> CA Chards don't have the balance needed for extended aging and fade
>> rapidly into not very pleasant wines that taste of brown apple peel, if
>> that means anything. <<
>
>Ohboy. Then I'd probably be better off selling it to a Rice fan, for
>collectible value (rather than wine value).
>
>Amy

Or, get some Lestat fans over, pop the cork and see what happens. Maybe Oct 31
would be a good night for this. But PLEASE, have some backups handy! <G>

Hunt

In article > , aisling@nospam
..fjordstone.com says...
>
>>>On Tue, 5 Apr 2005 01:29:08 -0400, Mark Lipton wrote
>(in article >):
>
>> AG wrote:
>>
>>>>> I'm just hoping that the Chard-based wine is still drinkable, but if
not,
>>>>> I
>>>>
>>>> know the Dr will still love the labels! <<
>>>
>>>
>>> Augh. I never even thought about it becoming undrinkable. I don't know
>>> much
>>> about wine, and figured age was a good thing... :-p
>>
>> Ack!!! Amy, I didn't realize that they had a white Lestat as well as the
>> Syrah. If indeed you have the Chardonnay, don't expect too much: most
>> CA Chards don't have the balance needed for extended aging and fade
>> rapidly into not very pleasant wines that taste of brown apple peel, if
>> that means anything. <<
>
>Ohboy. Then I'd probably be better off selling it to a Rice fan, for
>collectible value (rather than wine value).
>
>Amy

Or, get some Lestat fans over, pop the cork and see what happens. Maybe Oct 31
would be a good night for this. But PLEASE, have some backups handy! <G>

Hunt

>>On Tue, 5 Apr 2005 12:46:37 -0400, Hunt wrote
(in article >):
>
> PS, when the dinner happens, I will report how that btl of Lastat faired over

> the years.<<

Thanks for all the great info again, Hunt. It seems that I inadvertently
stored it properly - it was in a drawer in a cool place, lying down. Maybe
that will help. But, as you say, I'm sure that label collectors or Rice fans
should be my target. And, I'd love to hear the eventual report on the wine!

Amy

>>On Tue, 5 Apr 2005 12:46:37 -0400, Hunt wrote
(in article >):
>
> PS, when the dinner happens, I will report how that btl of Lastat faired over

> the years.<<

Thanks for all the great info again, Hunt. It seems that I inadvertently
stored it properly - it was in a drawer in a cool place, lying down. Maybe
that will help. But, as you say, I'm sure that label collectors or Rice fans
should be my target. And, I'd love to hear the eventual report on the wine!

Amy