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+--- Thread: 1996 St Francis Reserve (/thread-4036.html)
- winoweenie - 08-24-2003
Smoothly integrated bottling that puts some sweet fruit together with lush fruit to offer a very nice cab without any objectional qualities. I know I should like this Sonoma offering but somethings lacking. Maybe it's intensity or concentration but I drank this with kinda' a " Ho-Hum " attitude. Ready as it will get. Nice but not exciting. 88/89. 30 by the box. WW
- Bucko - 08-25-2003
Oak bomb, you old wood tramp........
- winoweenie - 08-25-2003
No oak in this bottling ole' leather-tongued one. All was integrated into the juice.as well it shoulda' been. WW
- Drew - 08-25-2003
You mussa been drunk....St. Francis second investment is in lumber yards. [img]http://www.wines.com/ubb2/biggrin.gif[/img]
Drew
- Bucko - 08-26-2003
Hey, Beaver Boy, it is time to take a trip to WA and get your palate cleansed and recalibrared
- winoweenie - 08-26-2003
Knew Buck-weak-eyes had problems deciphering the written word but am surprised that you-re 20/20 had deteriorated too Drew-ski. When was the last time either of you tasted the 96 St. Francis Reserve? Agree since the Korbrand intrusion they hsve altered their winemaking. But as I've tried(very UNSUCESSFULLY) to differentate between a new release and a 10 year old bottle that wood is an integral part in great wines. If you've had the chance to taste the 2000 1st & 2nd growths, I'm sure Bucko you've cried Weyerhauser at the top of your lungs. Seems all of the estates use the stuff and in 10-15, Voila!, it becomes part of the over-all canvas. Sure wish I could afford some of the 2000 Latour, Lafite, Mouton, Margaux and Haut Brion, even with all that Nevers masking the fruit. Time is the great equalizer that separates the good winemakers from the great ones. And seems all the great ones age their wines in oak of some kind.WW [img]http://www.wines.com/ubb2/eek.gif[/img]
- Innkeeper - 08-26-2003
Speaking of wood, I agree that it adds a needed dimension to most reds, and, of course, can be overdone. Sometimes in other wines it can subtly add a positive dimension. When we were quaffing the Sancerre Rose' on our recent get-away, Bev said, startingly, "it tastes a little like sherry!" I racked my brains to figure out what the two could have in common. Of course it was oak, and I believe in both cases old oak. It was just a nuance in the rose', which usually doesn't get that kind of treatment. It added to the appreciation of it. I guess it was why it cost $15 too!