Re: The P.T. Barnum School of Winemaking

I'd disagree, Max. This isn't a NV blend of a few vintages- there are plenty of those around. In this case they're taking out 15% per year,replacing with the new year. Sounds like they're only doing in a single barrel, so not a true solera, but still this is very different than someone blending 2-3 vintages. The current vintage has a (tiny) percentage of the 1992, 1993, etc- seems to me the drawing down and then capping off process is exposing the wine to air each time. What works very well with wines that are by the nature oxidative doesn't seem to be a prime method of using CS. I can't think of a single dry red table wine produced this way.

Some years back, I attended a trade event and one of the seminars was along the lines of "Reserve, What Does It Really Mean?" It was hosted by Brett (interesting thought that you had). He poured their "Reserve" Chard along side their "regular" Chard. Unfortunately, the last bottle was badly corked, and to make matters worse, he "topped" up a lot of glasses in the front of the room with the bad bottle, mine included. Though the hosting resort had their Reserve on the wine list of at least two of their restaurants, he chose to NOT replace the bottle, and had none in reserve (hm-m, a real problem with that term), and opened the seminar with a comment, "some of you will not be able to make the comparison, because the wine is corked." At that time, he was also their director of marketing. Because of that attitude, and total lack of concern, I have not purchased any ZD wines, much less one at US$325 regardless if it was squeezed from the staves of the barrels.

Interesting though. I opt for marketing flim-flam and hopes that it bites them in the butt, but that is just me. Maybe we'll see these at clearance prices, of say US$12/btl. and I'll pass judgement then.

Thanks Ed, Hunt

After reading down the comments a bit, I now think they sat around and surmised, "hey, we have a bunch of older wine, that is not selling. How can we re-package it, so that folk will kill for it, and we can have some more room in the cellar?" Hell, if it works, we'll see "solera" Cabs pop up like mushrooms after a Spring rain.

Hunt

Now, I have done something a bit similar, with several great FR friends. I do however let them know that the Biale (in most of these cases) is a totally different wine, than what they have so most graciously served me. To date, most (but not all), have enjoyed the change, though I doubt that any allocated any cellar space for US Zins. I've also gifted some Healdsburg Cabs, in recoprosity for some similarly priced Cab-based Bdx. It's more about differences in my case, not wishing to convert anyone.

OTOH, I'd never bring a big US wine to be served, when the guest of a FR restaurant, only as a leave behind, with possibly a bit of a warning.

Hunt