WTN - Crasto, Lasalle and Mollydooker

Quite an interesting range of recent tastes here!

• 2001 Quinta do Crasto Douro Reserva Old Vines - Portugal, Douro (7/15/2008)
  A bit of a brute the first time I tasted it, this wine has really matured, and I think it's plateauing now. Medium brick in colour, Plums, earth, pepper and a little alcohol on the nose. The palate is elegant and smooth, with a fairly long finish thanks in part to the healthy acidity. There's a touch of VA as well, though. Cherry, plum, and tar are the main flavours. I think I liked this better al ittle younger, but still an enjoyable bottle i](B+)[/i].
• 1990 J. Lassalle Champagne Brut 1er Cru Blanc de Blancs - France, Champagne (7/14/2008)
  Hazy notes from a few days ago. Opened this for an anniversary, but perhaps I waited a little too long. I tried another bottle about 6 years ago, and it was killer. This was a little oxidized, and on it's way down I think (based on this bottle, anyway). The oxidation did subside with air, which was surprising, and there were also lovely yeasty, butterscotch notes. Still a lovely champers, but I was hoping for a bit more. (A-)

[*]2006 Mollydooker Shiraz The Boxer - Australia, South Australia, McLaren Vale / Padthaway (7/10/2008)
A shipment of Mollydookers came into town, and I couldn';t resist trying a bottle just to see what all the fuss was about. I first tried a non-shook glass, and then did the 'Mollydooker Shake' as suggested in the video on their website (the shake is supposed to get rid of the nitrogen preservative). The wine was medium brick with some purple hues. The nose was rather subdued, with mainly peppery spice, cedar and alcohol on the nose. Not a 'singe your nose hairs' type alcohol, but it was definitely there. The palate was definitely full bodied, with quite a rich, smooth textuire and viscosity, and a good hit of glycerin, all of which which made for quite a long finish and a very velvety texture. Oak was present, with creosote and black licorice notes, as well as more peppery spice, and a blast of redfruits (cherry, plum) and blueberry. After a few sips, the finish became a increasingly caustic - bile notes, acidity and alcohol began to poke through. The oak became more evident as well. Fairly nasty, in fact, after each additional sip. A little definitely goes a long way. It's a bit better on the second night. It's all about the texture - I think the wine is basically built to create the texture and velvety mouthfeel - and there are no nasty bile or acid notes now. The sweetness levels have really increased, though, and the fruit is quite monolithic, so it's still hard to drink more than a glass or two. Not my style, but an interesting experiment. (B)[/list]

[David M. Bueker]

Mollydooker seems to inspire the same kind of reaction as an accident on the highway. Most people have to slow down to check it out & then quickly move on. I wonder how many Mollydooker drinkers are actually repeat buyers.

It's a real love or hate wine, isn't it? But there's a lot of people who really love this style, and this producer has done a great job in reaching that niche. Thw wine I tried was definitely manufactured for a very specific audience.

I saw people carrying cases of the stuff out of the store a few days ago, so I hope they've tried it before!

[Jenise]

Mollydooker shake? Nitrogen preservative??????

What, the wine will go rancid in the bottle without outside assistance?

[David M. Bueker]

Mollydooker shake? Nitrogen preservative??????

What, the wine will go rancid in the bottle without outside assistance?

No, but you had better not have Pop Rocks with it or your head will explode.

[Jenise]

Mollydooker shake? Nitrogen preservative??????

What, the wine will go rancid in the bottle without outside assistance?

No, but you had better not have Pop Rocks with it or your head will explode.

And what if I drop Mentos into the bottle?

[David M. Bueker]

And what if I drop Mentos into the bottle?

Do not go there! Only the foolish tread upon such a path.

[*]1990 J. Lasalle Champagne Brut 1er Cru Blanc de Blancs - France, Champagne (7/14/2008)
Hazy notes from a few days ago. Opened this for an anniversary, but perhaps I waited a little too long. I tried another bottle about 6 years ago, and it was killer. This was a little oxidized, and on it's way down I think (based on this bottle, anyway). The oxidation did subside with air, which was surprising, and there were also lovely yeasty, butterscotch notes. Still a lovely champers, but I was hoping for a bit more. (A-)

I've never had the Lasalle, but I should get a bottle, as I grew up in the Lasalle section of Niagara Falls, which is where Robert de Lasalle built the "Griffin" sailing ship, the first one to navigate the upper Great Lakes in the 1600s. I drive past a monument to him every day on my way to work. However, on a more pertinent note, I did have the opportunity to taste several 1990 vintage Champagnes at MOCOOL 2006. I was overwhelmed by the earthiness that developes in aged Champagnes, something I had not been exposed to before. Here is a link:
http://www.wineloverspage.com/forum/village/viewtopic.php?t=3092.

Mollydooker shake? Nitrogen preservative??????

What, the wine will go rancid in the bottle without outside assistance?

No, but you had better not have Pop Rocks with it or your head will explode.

And what if I drop Mentos into the bottle?

Coincidentally, I just read yesterday a scientific study of the factors responsible for the Mentos/Diet Coke reaction (really!). It turns out that the geyser is the result of a "perfect storm" of factors: the gum arabic used to coat the Mentos, the benzoic acid and aspartame contained in the Diet Coke, the pitted surface of the candy and its density. Eliminate any one of those factors, and you no longer have such a spectacular result.

Just FYI,
Mark Lipton

Coincidentally, I just read yesterday a scientific study of the factors responsible for the Mentos/Diet Coke reaction (really!).

Quite picturesque, actually. http://www.youtube.com/watch?v=hKoB0MHVBvM

I don't think you'd want to hold onto one too long....http://www.youtube.com/watch?v=VWS0FZEqdJA&feature=related

[list][*]2001 Quinta do Crasto Douro Reserva Old Vines - Portugal, Douro (7/15/2008)
A bit of a brute the first time I tasted it, this wine has really matured, and I think it's plateauing now.

Uh-oh. I was hoping these nuevo Portuguese reds would be aging better. Have you any experience with Vale do Maria or Vale Meio (spelling might not be correct, but think you know them) from the early 2000's?

Best,

Mark

I think the Vale de Meao is meant more for the long haul compared to the Crasto Reserva, but I haven't had an older bottle of it, so that's just a feeling. Same goes for the Vale D. Maria - I hope so, as I'm still holding onto my bottles! A 2001 was still very much alive a couple of years ago...

The Quinto de Crasto Reserva, while a nice wine, and a good value, is just one step above their basic wine, and there are several wines they make priced above the Reserva (e.g., Maria Theresa, Vinha de Ponte, the three single varietal wines), so I suspect the Reserva isn't really meant to age more than 10 years.

I think the Vale de Meao is meant more for the long haul compared to the Crasto Reserva, but I haven't had an older bottle of it, so that's just a feeling. Same goes for the Vale D. Maria - I hope so, as I'm still holding onto my bottles! A 2001 was still very much alive a couple of years ago...

The Quinto de Crasto Reserva, while a nice wine, and a good value, is just one step above their basic wine, and there are several wines they make priced above the Reserva (e.g., Maria Theresa, Vinha de Ponte, the three single varietal wines), so I suspect the Reserva isn't really meant to age more than 10 years.

John, I hear there will be no `05 Old Vines Reserva in Alberta this year. It has all been shipped to BC!

Ric Einstein of TORBWine has done an extensive and revealing interview with Sparky Marquis of Mollydooker. Irrespective of how you feel about their wines there is no denying that Sarah and Sparky have been extremely sucessful with a number of labels - Mollydooker is just the latest.

Mike

Mollydooker seems to inspire the same kind of reaction as an accident on the highway. Most people have to slow down to check it out & then quickly move on. I wonder how many Mollydooker drinkers are actually repeat buyers.

Their Goosebumps Sparkling Shiraz is a killer - would buy more if I could afford it!

Thw wine I tried was definitely manufactured for a very specific audience.

Can I be a natural wine crank and highlight your term of choice?

Mollydooker seems to inspire the same kind of reaction as an accident on the highway. Most people have to slow down to check it out & then quickly move on. I wonder how many Mollydooker drinkers are actually repeat buyers.

Okay, I know it's not cool to admit, but I like the MollyDooker. I like the jammy fruit, and I like the smooth mouth feel and finish. I have purchased multiple Boxers and I have a Velvet Glove in the cellar. There, I said it.

I have a Velvet Glove in the cellar. There, I said it.

Geez, I keep a velvet glove in the bedside nightstand, but isn't that a bit off topic....

Ric Einstein of TORBWine has done an extensive and revealing interview with Sparky Marquis of Mollydooker. Irrespective of how you feel about their wines there is no denying that Sarah and Sparky have been extremely sucessful with a number of labels - Mollydooker is just the latest.

Mike

Ric Einstein and TORB! Now there are two more names from the past. Not sure about others, but I miss him on OUR forum. For those who might not know, they one and the same person.

[Robin Garr]

Ric Einstein and TORB! Now there are two more names from the past. Not sure about others, but I miss him on OUR forum. For those who might not know, they one and the same person.

As a matter of fact, Bob, Ric was afforded the opportunity (and a warm welcome) to follow the Rogov community over to these forums, but he declined to observe our Real Name Real Format policy.

Any time he wishes to sign on as Ric Einstein or Ric E, he's welcome to join us, and he's welcome to use TORB in his sig line.

To this point, however, he has declined to so much as respond to posts from either Cynthia or me inviting him to register according to the rules. This doesn't strike me as the kind of "forum citizenship" I want in a forum participant.

Geez, I keep a velvet glove in the bedside nightstand, but isn't that a bit off topic....

Oh, I thought it was "Molly Hooker"! Never mind.

Ric Einstein and TORB! Now there are two more names from the past. Not sure about others, but I miss him on OUR forum. For those who might not know, they one and the same person.

As a matter of fact, Bob, Ric was afforded the opportunity (and a warm welcome) to follow the Rogov community over to these forums, but he declined to observe our Real Name Real Format policy.

Any time he wishes to sign on as Ric Einstein or Ric E, he's welcome to join us, and he's welcome to use TORB in his sig line.

To this point, however, he has declined to so much as respond to posts from either Cynthia or me inviting him to register according to the rules. This doesn't strike me as the kind of "forum citizenship" I want in a forum participant.

I have no clue why Ric would balk at using his real name at least in registration and using TORB as a signature on posts. I do think that his leaving was troubled as you know, and that he is probably smarting over that. I am marking it down to stubbornness, and I will do my best to talk some interest into him., I know I am not one of your (I like the term lieutenants, and I know you don't) but I do have a proprietary (gained from longevity) interest in the WLDG.