2001 Roar, Santa Lucia Highlands

[winoweenie]

Exactly the point of my grouse. Sometimes we lose sight of the fact that good winemakers make judicious use of oak and mass produced, bad winemakers take the short road and easy way trying to emulate the good guys with aa gillion barrells a year. I too spit out a lot of plonk that is so horrible I can't believe they bottle it.
JUst don't condemn all wine oak-aged or you'll never taste some of the greatest wines bottled. Soory if you thot I was singeling you out Herr Buckster on the subject as that surely wasn't my intent. I just want the Novice wine drinkers on the board not to be impregnated with the "NO OAK" idea to the point that they miss out on great wines. Noticed on another board I cruise occasionally that some older Leonetti Cabs were in a tasing and ALL of the tasters were amazed how well the oak had integrated into the overall flavor profile of the wines. The same thing happens with Caymus Special Selections which are held in barrell 2 years longer than most Cabs. Again, talented winemakers know their fruit and how to maximize it. I jes' sits my fat patootie back and enjoy the fruits of their talent. WW [img]http://38.118.142.245/ubb2/wink.gif[/img] By the way Brian welcome. I'm taking a bottle of the 01 & 99 down to my local pusher to try tomorrow. If you want another outlet here in the valley this guy can move high-end juice.( Even Pinots That Taste Like Syrahs!)
(((gigglegigglegiggle)))

[This message has been edited by winoweenie (edited 01-20-2004).]