I can't believe this isn't bouncing yet. Come on people, you know how hard it is to get a 3-year vertical of anything? And this is Petit Sirah! It's Petit! And it's not Syrah!

Have two questions for Kent if he's got a minute:

1: The description lists Free/Total Sulfur Dioxide in PPM, what am I supposed to read into those? Are those numbers high/low/medium? Are the lower levels in the older vintage a coincidence or result of what another winemaker was talking about with sulfur dioxide binding with other compounds over time? Or is that what the free/total part is referring to?

2: (yeah, that first one counts as one question, what of it?) There was an article on Appellation America about winemakers using reverse osmosis machines to lower the alcohol content and VA content of some of their wines. Without asking you to admit explicitly whether you used it on this batch (as it seems to be somewhat of a taboo topic), what do you think of the process, and have you ever tried it before?

andyduncan wrote:I can't believe this isn't bouncing yet. Come on people, you know how hard it is to get a 3-year vertical of anything? And this is Petit Sirah! It's Petit! And it's not Syrah!

Agreed on all counts... Also surprised it's not bouncing.. It SHOULD be bouncing by now.... GREAT Winery, GREAT Varietal.....AND a VERTICAL!!! Usually when a winery offers a vertical like this it comes at a premium price.. We're getting a discount here... This is a killer deal... Come on folks lets all jump up and down and get it to bounce

andyduncan wrote:Have two questions for Kent if he's got a minute:

1: The description lists Free/Total Sulfur Dioxide in PPM, what am I supposed to read into those? Are those numbers high/low/medium? Are the lower levels in the older vintage a coincidence or result of what another winemaker was talking about with sulfur dioxide binding with other compounds over time? Or is that what the free/total part is referring to?

2: (yeah, that first one counts as one question, what of it?) There was an article on Appellation America about winemakers using reverse osmosis machines to lower the alcohol content and VA content of some of their wines. Without asking you to admit explicitly whether you used it on this batch (as it seems to be somewhat of a taboo topic), what do you think of the process, and have you ever tried it before?

What is VA content? Volatile Acidity? what characterizes this element when tasting wine?

andyduncan wrote:I can't believe this isn't bouncing yet. Come on people, you know how hard it is to get a 3-year vertical of anything? And this is Petit Sirah! It's Petit! And it's not Syrah!

It's because of Patty. She keeps freaking me out and I go fetal everytime I try to order. But I will soon.

javadrinker wrote:

It's because of Patty. She keeps freaking me out and I go fetal everytime I try to order. But I will soon.

Ummm, I think its because Indiana was left off the list this week. I would have been on this at 8 am on Monday morning. No question in my mind this is a great deal and a great opportunity.

johnsodr wrote:

What is VA content? Volatile Acidity? what characterizes this element when tasting wine?

Yeah Volatile Acidity, Kent could probably give a better explanation, but it's the nail-polish type smell that sometimes crops up in wines.

EDIT: here's a link to UC-Davis's explanation: http://waterhouse.ucdavis.edu/winecomp/va.htm

andyduncan wrote:I can't believe this isn't bouncing yet. Come on people, you know how hard it is to get a 3-year vertical of anything? And this is Petit Sirah! It's Petit! And it's not Syrah!

All right, you guilted me into it. I'm in for one.

Off topic - but I had to share the news! My son is home today on leave for a few weeks from Iraq!!! He is a United States Soldier serving in Baqubah, Iraq. I've been pretty quiet and probably will continue to be on this board for the next few weeks - I am so excited to see him. I just hate that I have to send him back, but it's probably best not to think about that right now during his visit.

Thanks to all of you who forwarded your support and kind words to both my military children. I couldn't be more proud of them, and your thoughtfulness is very, very appreciated.

JudyL1118 wrote:Off topic - but I had to share the news! My son is home today on leave for a few weeks from Iraq!!!

Enjoy your visit with him, Judy. I have a nephew in Baghdad (Army) and I worry about him every day. I can only imagine that as a parent your worry is intensified tenfold. Please thank your son for me--I really appreciate the sacrifices the soldiers are making.

For those of you that want to try something a little more vertical in Petite Sirah check out foppiano vinyards ( Previous Wine.Woot seller)
http://64.45.45.83/shopping_cart/product.html
If you join their membership you can try these.
1987 Petite Sirah
1988 Petite Sirah
1990 Petite Sirah
1991 Petite Sirah

That was quick! I ordered on Monday, and the trio is in my hands. Nicely packaged too, I like the fact that it's in recycled paper instead of the styrofoam that the last few have been. I can't wait to dig in to these! The only problem is that I have to find a good time to actually do a vertical with them. It's hard enough drinking one bottle by myself, let alone three!

I've fairly recently got into PS's, and the wine that really opened my eyes was the Runquist 2003 "R" Petite Syrah. I had it at a wine bar and was completely blown away. If you're a PS fan I HIGHLY recommend checking it out. It's sold out on their website but can probably be found elsewhere. Well worth the $25.

http://www.jeffrunquistwines.com/wines_and_vineyards/previous_vintages/2003_R_petite_sirah.php

JudyL1118 wrote:Off topic - but I had to share the news! My son is home today on leave for a few weeks from Iraq!!! He is a United States Soldier serving in Baqubah, Iraq. I've been pretty quiet and probably will continue to be on this board for the next few weeks - I am so excited to see him. I just hate that I have to send him back, but it's probably best not to think about that right now during his visit.

Thanks to all of you who forwarded your support and kind words to both my military children. I couldn't be more proud of them, and your thoughtfulness is very, very appreciated.

JudyL1118,
How wonderful & exciting! Be sure to open a special bottle to celebrate, and again thanks to you & your remarkably brave children for their efforts. Tonight I will open a wine woot bottle & toast your family!

Oh, and I ordered 2 of the KRs already. I did my part to help the button bounce.

I have a WCC decanter as well and have used it many times. I own a Pomerol style crystal decanter that was an expensive gift and therefore unveiled it only for special occasions. In need of an every day decanter (not that I need one every day) I found the WCC decanter very durable, easy to handle and an attractive addition to the table if that matters to you. Bottom line...this is a very good wine vessel that is well worth the price and quite an improvement from the ol' oil and vinegar carafe the locals drink the house wine in ;-). An excellent accessory to help you open up that hardly petite steroidal little grape... Petite Sirah.

openfood wrote:

Agreed on all counts... Also surprised it's not bouncing.. It SHOULD be bouncing by now.... GREAT Winery, GREAT Varietal.....AND a VERTICAL!!! Usually when a winery offers a vertical like this it comes at a premium price.. We're getting a discount here... This is a killer deal... Come on folks lets all jump up and down and get it to bounce

I risked facing the wrath of my wifey pooh to order this. Fortunately, I just turned on the charm, stated that these will be for a tasting party, and she slightly rolled her eyes, scoffed, and said, "fine." Give an inch, take a mile! Ok, I only ordered one, but that's more than I usually can order.

sardonicbastard wrote:That was quick! I ordered on Monday, and the trio is in my hands.... I can't wait to dig in to these! The only problem is that I have to find a good time to actually do a vertical with them. It's hard enough drinking one bottle by myself, let alone three!

Drink all 3 bottles by yourself and your vertical tasting may turn into a horizontal experience !

smartheart wrote:
Drink all 3 bottles by yourself and your vertical tasting may turn into a horizontal experience !

how long have you been waiting to use that joke on this thread?

:D

Very funny indeed..............a horizonontal experience.

Just pulled the trigger earlier today. I don't have much experience with PS', but after doing a little reading on it as well as taking in all the great comments by you guys and by Kent, I'm very much looking forward to enjoying this offering. Gotta check to see if I have space for 9 bottles...

Ashe

otolith wrote:I risked facing the wrath of my wifey pooh to order this. Fortunately, I just turned on the charm, stated that these will be for a tasting party, and she slightly rolled her eyes, scoffed, and said, "fine." Give an inch, take a mile! Ok, I only ordered one, but that's more than I usually can order.

you got it wrong, use the following code
inch = 1, kilometer = 2, mile =equals 3, She was actually telling you to order 3 (sets)

smartheart wrote:


Drink all 3 bottles by yourself and your vertical tasting may turn into a horizontal experience !

Drink all 3 bottles with someone else and HOPEFULLY your vertical tasting may turn into a horizontal experience !

Just received my PS shipment. Tomorrow my Wellington shipment is due to show up.

I would be in if it wasn't for the fact That I've spent over 2k in wine over the last 3 months and have no room left in both of my 160 bottle wine coolers. This souds like a great wine I hope you all enjoy but I need a break.

andyduncan wrote:

Drink all 3 bottles with someone else and HOPEFULLY your vertical tasting may turn into a horizontal experience !

NICE...well said.....the button should be bouncing by now....these wines are going to be AWESOME.

I found a 2002 Concannon (could not find the 2004). Really like this one.
Thanks to all who recommended it...just want to know which one of you will be coming over to clean my wine glasses now??? Damn, this stuff sticks the sides like rib sauce!!!

Can't wait to try the KR.

andyduncan wrote:

Drink all 3 bottles with someone else and HOPEFULLY your vertical tasting may turn into a horizontal experience !

Even funnier! :O

JudyL1118 wrote:Off topic - but I had to share the news! My son is home today on leave for a few weeks from Iraq!!! He is a United States Soldier serving in Baqubah, Iraq. I've been pretty quiet and probably will continue to be on this board for the next few weeks - I am so excited to see him. I just hate that I have to send him back, but it's probably best not to think about that right now during his visit.

Thanks to all of you who forwarded your support and kind words to both my military children. I couldn't be more proud of them, and your thoughtfulness is very, very appreciated.

Sweet Judy,

Our best to your son. I was talking to a friend today. Her son is in the Marine Corps and home from Iraq. He just announced that he is re-enlisting.

I guess I was too weak to hold out...

I haven't "missed" a wine woot since the G Sake. Oh well, money is for suckers anyway.

JudyL1118 wrote:Off topic - but I had to share the news! My son is home today on leave for a few weeks from Iraq!!! He is a United States Soldier serving in Baqubah, Iraq. I've been pretty quiet and probably will continue to be on this board for the next few weeks - I am so excited to see him. I just hate that I have to send him back, but it's probably best not to think about that right now during his visit.

Thanks to all of you who forwarded your support and kind words to both my military children. I couldn't be more proud of them, and your thoughtfulness is very, very appreciated.

From one Judi to another...my fiance is over there...due back in July...my prayers for your family and the families all our brave men and women, and for our brave coutrymen/women in the field.

Walstib wrote:

It's the Ramsay 2004 cab - but for 10 bucks, seems like a very good deal. Anyone ever order from winex before?

yes, i have. keep in mind there is a substantial difference in what is offered here and what the cab that is offered. Kent has been MUCH more picky in his PS grape picking. The cab is the 'mass' stuff he was talkign about that brings in the $. I think the $9.99 is a great deal.

As for winex, not to take the shine away from woot here, but yes, i've ordered before, and i just put in an case order for the 2002 barossa valley E&E black pepper shiraz. it's a CRAZY deal for a #21 top rated wine. 97 i think. i've had the 2003 vintage as they sell that at costco and it's dang good. i would let it cellar for another 2 years as it's so overwhelmingly powerful and all the spice and flavors are all just up in your face. even so, it's already so well balanced even though it's strong as heck.

back to wine.woot. the vertical trio here. i'll try the vertical flight next week with some friends maybe. i'm debating on whether to get another 'login' :-) hahaha does that actually work? i can order 3 from one accoutn and 3 from another even if they go to the same addy? oh wait. or could i 'gift' 3 more to a friend of mine down the street?

In my experience, wine.woot is very understanding that there may be more than one wine drinker at a given address. If each buyer at the same address has his or her own woot logon, email address and credit card, the possibilities are infinite.

As for gifting to separate addresses, I believe that is a piece o' cake as well.

and oh Corrado, those cubes are beautiful. If it were cost effective for you to sell them in kits with pre-cut, pre-drilled, pre-primed wood, I would strongly recommend a stint on eBay. Those of us with limited access to powertools and/or pre-drilling anxiety issues would scarf 'em right up

Looks good Corrado, I'd throw one together myself but sadly I always seem to be a magnet for Murphys Laws. My luck, invite a couple over for dinner, ask what wine they like, they would reply we enjoyed that Helix Pomatia the last time we were here, and of course the only bottle that I would have left would be at the bottom of the center square.

HI

The set of six ports should be available within the next few months. They have been in the botltle about a year now and I just need to get labels put on them and they will be ready to go.

Kent

Corrado wrote:Hey, Kent-

There's been a decent amount of conversation about 'vertical tastings' but I haven't seen YOU weigh in on the matter yet (maybe you did & I missed it). I'm going woot-crazy and I'm going to throw a vertical tasting party with this trio.

I've never done one before and I was hoping that I could get some feedback from you how you'd go about doing it if you were going to do this at the winery for invited guests. Suggested light appetizer pairings, serving order, decant or not decant, time between tasting one wine and the next...

I thought it would be sort of a ribs theme to add to the party, "This is how Kent would do it if you flew across the country to CA."

I would be quite interested in hearing your response on this as well Kent..

Corrado wrote:Current numbers (updated each minute):
First sucker: caramcd
Speed to first woot: 0m 44.250s

Last wooter to woot: Corrado

Took you long enough :-P

andyduncan wrote:Have two questions for Kent if he's got a minute:

1: The description lists Free/Total Sulfur Dioxide in PPM, what am I supposed to read into those? Are those numbers high/low/medium? Are the lower levels in the older vintage a coincidence or result of what another winemaker was talking about with sulfur dioxide binding with other compounds over time? Or is that what the free/total part is referring to?

2: (yeah, that first one counts as one question, what of it?) There was an article on Appellation America about winemakers using reverse osmosis machines to lower the alcohol content and VA content of some of their wines. Without asking you to admit explicitly whether you used it on this batch (as it seems to be somewhat of a taboo topic), what do you think of the process, and have you ever tried it before?

HI Kent here

Questions about wine chemistry tend to end up having long answers--I will try to do my best.
Winemakers use SO2 for two reasons, both of them critical to giving wine a high level of quality, the first is that the SO2 provides a bactericidal effect during the winemaking process, and the second (and far more important) is that it acts as an anti-oxidant in the wine. While good clean winemaking can negate the need for a bactericide, nothing has yet been discovered that will replace SO2 as an anti-oxidant. This is why “organic” wines (where SO2 use is not allowed) usually don’t age well, even when they are very well made wines. (Don’t confuse “organically made wines” with “organically grown grapes”)
Modern-day winemakers are very aware of the fact that it is important to add as little SO2 to wine as is possible to get the needed anti-oxidant effect, and we try to keep the numbers way way way below the legal limits.
What free vs. total SO2 means: When SO2 is added to wine a certain amount of it will be “bound-up” and is no longer useful as an anti-oxidant. The only SO2 that is effective is the “free”. So the “total SO2” is the sum of the “free SO2” and the “bound SO2”. Once added, the SO2 never leaves the wine, but slowly it does all become bound. The numbers that you see in winemaker notes are usually the numbers at bottling. It is important to have some residue “free” at bottling to keep the wine fresh thru the fairly oxidative bottling process. Once the wine is in the bottle, slowly the free becomes bound. After several years in the bottle few wines would have any remaining free SO2—this is part of the maturation process that bottled wine goes through.
As to how to read the numbers—as a general rule I try to keep my Total SO2 at less than about 150 ppm (parts per million or milligrams per liter), but at bottling I like my Free SO2 to be around 30 ppm. All through the winemaking process you have to keep in mind that you don’t want your Total to go too high, so it is important to lots of things to keep the wine from getting too much air in it during processing and storage. Many times (especially with Pinot Noir) I have totals in the 80-90 ppm range. This is great, if you see numbers in the 200’s, that is too high (and probably will not be in the winemaker notes) and it shows a lack of attention in winemaking. I don’t remember what the legal limit is, but I think it is either 300 or 350 ppm.
For those who are super-sensitive to SO2, sweeter whites (like Sauternes or TBAs) tend to have very very high (often way above legal limit) levels of SO2, but sweet reds (like Port) generally have very low levels.