Is it time to pop the cork?

[njjchiro]

Dan, I went back to see your post for the chalone….I can’t blame you for being apprehensive about pulling the trigger again! My experience with Chalone has been quite the opposite; each bottle has been a lovely accompaniment to dinner. WOW, perhaps the oakiness of the Argyle is what keeps me coming back. I rather like a well oaked wine….I also enjoy Silver Oak Cabs! One addition comment on the Argyle, seems to me that I detect an undercooked fatty bacon flavor and mouth feel, I actually liked it….Am I NUTS? As I had said before I have only limited experience with Pinot, I’m really not sure what the flavor differences are between a classical “Burgundian” and new world style would be, is bacon a common element?