david newman wrote:Jeff, those notes were totally captivating and very well written. It's almost sensory/information overload, a Johnny Mnemonic.
I have a friend who wants to buy the most silky, creamy and satiny reds regardless of appellation that have a chance for long life as a theme for purchasing the 2015 vintage. If the silkiest wines won't last long I guess that might be ok too for him but he would like to follow the evolution of the wines in bottle for, say ten years or more. He won't buy Petrus or lafleur because he only buys by the case but all other names are game.
He will buy around 5 cases of the expensive stuff and three cases of less expensive stuff to protect the former as it glides to maturity. He loves Pomerol, St. Emilion and Margaux and pessac appellations all equally.
So take me down the Silk Road...
Jeff Leve wrote:Howard, wines need depth and concentration to be silky. Bordeaux is silk and velvet. Burgundy, at least to me is more elegant. Do you agree, or ?
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