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June 08, 2009

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Evan, great to get your impressions on the T23, which I enjoyed quite a bit. Looking back at my raw notes, more of that herbal/earthy quality came about on day two and even day 3 of tasting.

I too was surprised at how this seemingly straightforward wine evolved once opened. Wine will surprise you, won't it?

I had the T23 at a cab franc tasting and, like Evan, I didn't detect much of anything going on, especially in direct comparison to the other aromatic wines.

We gave it about 5 minutes, not 45, so that's where the impression ended.

I will try and go back at some point and witness this transformation from first pour to the eventual wine that both Evan and Lenn enjoyed.

Ditto on the T23, bell pepper cam after a few hours of being open. My waterintowino post is coming up on this one.

What interesting consistency in that we all found our bottles to be drum-tight aromatically initially. I wouldn't normally think to decant a 2007 FL CF for too long, but am reconsidering now. Perhaps Mr. Mansell can regale us with the do's and don't's of decanting.

Evan:
I think we discussed this once via Facebook?

Just for the record, popping a bottle and letting it sit open is not going to allow for much aeration.

Anyway, my 3 reasons for decanting are:
(1) blow of volatile off-aromas (e.g., hydrogen sulfide). These can suppress perception of other, more interesting aromas, even when the wine doesn't necessarily stink like rotten eggs.
(2) remove sediment (nobody wants a mouthful of dregs)
(3) aesthetics (ooh... ahh... crystal decanter...)

I have heard that a blender works just as well for "aerating" a wine. The idea is not necessarily to get oxygen IN but get unfavorables out. Now, on the order of days, it's possible that oxygen is contributing, but probably not by softening tannin. Many aromatic compounds which are not that potent in alcohol forms could be oxidized to very aromatically potent aldehydes.

I wrote a post about this (http://ithacork.wordpress.com/2009/04/14/lemberger-time/.) Don't want to be too self-promoting, but you did call me out directly. :)

Words cannot express my feelings for Lento, and to have the T23 offered on the same menu with their other locally sourced fare is a good sign that things are changing. Pioneers like Lento are leading the way! Our best drinking T23 is our 2002 right now, so patient souls could be rewarded with MUCH more complexity after a few years. Thanks for giving it a shot Evan, and thanks for supporting our friends at Lento!

Josh -

I'm abundantly open to the evolution of this wine. It's a refresfing.concept and already an interesting product. Lento is special and we were thrilled to see this wine on the list!

I just wanted to plug Lento one more time, but with a link to their website. Since the menu changes daily, sometimes I just take a peek at the new offerings and drool...er, get recipe ideas :-)

Also, I love that they list the farmers/growers they source by distance from the restaurant. We're talking local to the mile!

http://www.lentorestaurant.com/

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