Shafer 97 Merlot

Off the top, I'd speculate that your bottle suffered from cork taint/TCA. The "brick" (I read some earthiness there), the "musty" aspect, and the heat from lack of fruit are common occurances, that I attribute to a tainted red. In whites, the acidity usually climbs noticably, as well. The Shafer reds usually show great fruit, whether Cab or Merlot. I also doubt that a well-crafted '97 CA Merlot would be over the hill, though it could happen.

If possible, I'd return any un-consumed portion of this wine to the retailer, and ask for a replacement/refund. Most will receive full credit from their distributor, and would rather have a happy customer, than nick you for a bottle of wine. The wine makers too, are more interested in replacing an "off bottle," than loosing a supporter. I've only had one instance of someone not wanting to replace a corked bottle, and that was in a high-end restaurant. After much huffing and blustering, the sommelier allowed as how the chef would cook with the "offending bottle," and inquired,"and what would Monsieur want in replacement?" To which, I replied, "another non-corked bottle of Shafer Red Shoulder Ranch, of course!" Every other corked bottle, retail, or restaurant, has been promptly replaced with an apology.

Hunt

You're luckier than I, Hunt. As a hypersensitive to TCA, I've had to engage in some lengthy discussions with servers at restaurants (and even at some wine tastings) before they believed that I was complaining about cork taint and not simply a wine that I disliked. At one charity event, I created quite a stir (unintentionally) when I informed the pourer that the '98 Mouton that he was pouring was corked. Denial, incredulity and ignorant counterarguments ("Mouton's corks are never tainted! They have very strict quality control!!") followed until I finally walked away in disgust. Here in Indiana, it's not uncommon for servers to be unfamiliar with the notion of cork taint. Fortunately, I'm old enough and self-assured enough to not back down during such confrontations.

Mark Lipton

I accept that TCA is quite possible.

However, either (i) I am not sensitive to this, or (ii) I simply don't know the smell.

To determine which it is, should I simply try to get some from Sigma? :)

The bottle in question came from the winery, in CA, and hence is likely not worthwhile visiting from CT for the purpose :(. Thanks for the comment, though - appreciated.

Mark Lipt> Hunt wrote:

Sounds like a mildly "corked" bottle. Depending on your sensitivity to TCA, it might not smell obviously bad, but is instead dead like you describe.

Dana

mcnay@yale

I think that it is JUST luck, and good fortune with most servers. I too have a hypersensitivity to TCA, and my wife is not far behind. I've stopped servers heading to other tables with "by-the-glass" wines, and whispered that they need to check, at least one of them for taint. I've almost always gotten a whispered, "thank you," in return.

Totally off subject, you say Indiana? Have you had any experience with St Elmo Steakhouse in Indianapolis? We just had a marginally OK dinner there, and wondered about others' take on that establishment.

As for the Mouton, the server should learn his/her craft better and not make blanket pronouncements, especially to so obviously well-versed a diner, as you. I guess that for every 1000 good sommeliers, there is one, who acts as " ours" did. Probably not bad odds, but I sure remember the bad ones!

Hunt

You might do well to contact them directly though. Much of my wine comes from the vineyards/wineries, and while they do not *like* to hear of any problems, every winery, with whom I have found problem bottles, is very quick to make amends. Some would like cork lot-numbers, if available, etc. First, they want to make sure that their clientele has a wonderful example of their art, next they want to eliminate what they can in the way of a defect. I've never met a winery owner, who did not go out of their way to insure a perfect experience. Even "tasting room personnel" are usually quick to respond, running down the counter grabbing up any suspect wine, and pouring from a new, tested bottle. It's about their image, and their life.

In some other thread, I'll share a TCA/wineery employee anectdote.

Hunt

With thanks again to Hunt for suggestion -

- Shafer did, indeed, request that I ship back the undrunk portion and offered replacement. Quite *how* they're going to replace to CT is not, yet, my problem :).

I just opened a bottle of the Shafer Merlot form '97 that was impeccably stored and it was great. Good to hear they are honorable folks to take the bottle back.

My experiences have indicated that this is the norm for both winemakers and retailers, who appreciate one's patronage and love their wines. Were it I, the bottle would be quickly replaced with an apology, hoping that this person would be able to see how good the wines really are.

Hunt