A bottle of 2002 Jackson-Triggs Proprietors Selection....i can't say I
particularly enjoyed this Shiraz. It had a fantastic smell, but the finish
was bitter, and long. I think maybe a little tannic as well :S... could
this have used some more aging? if so how long? I have 2 more bottles of
it...

Cheers,
Erik

I haven not had this, but I feel for the price, no red that JT can produce
can beat Australia, Italy, France (Rhone) or even the US.. Our vines are
too young, and while we have good whites, I will be avoiding the reds for a
while to go.

Doug in BC

"Erik Hornung" > wrote in message
news:JHoKb.175102$ss5.20041@clgrps13...
> A bottle of 2002 Jackson-Triggs Proprietors Selection....i can't say I
> particularly enjoyed this Shiraz. It had a fantastic smell, but the
finish
> was bitter, and long. I think maybe a little tannic as well :S... could
> this have used some more aging? if so how long? I have 2 more bottles of
> it...
>
> Cheers,
> Erik
>
>

Did you decant it and let it come up to 60-70 degrees? In my limited
experience I found that some wines which have a bitterness to them
really benefit from decanting. With most CA and Oz wines I have not
bothered, but half of the French ones I've tried really do benefit from it.

Erik Hornung wrote:

> A bottle of 2002 Jackson-Triggs Proprietors Selection....i can't say I
> particularly enjoyed this Shiraz. It had a fantastic smell, but the finish
> was bitter, and long. I think maybe a little tannic as well :S... could
> this have used some more aging? if so how long? I have 2 more bottles of
> it...
>
> Cheers,
> Erik
>
>

Yeah, I let it decant for 2 hours while I went out grocery shopping. I
thought prepare myself a nice treat for all my hard work at the grocery
store. The only canadian red I can say i've enjoyed is Mission Hill Merlot
or Cabernet.

erik


"Mike" > wrote in message
newsgGKb.239097$8y1.1080060@attbi_s52...
>
> Did you decant it and let it come up to 60-70 degrees? In my limited
> experience I found that some wines which have a bitterness to them
> really benefit from decanting. With most CA and Oz wines I have not
> bothered, but half of the French ones I've tried really do benefit from
it.
>
> Erik Hornung wrote:
>
> > A bottle of 2002 Jackson-Triggs Proprietors Selection....i can't say I
> > particularly enjoyed this Shiraz. It had a fantastic smell, but the
finish
> > was bitter, and long. I think maybe a little tannic as well :S...
could
> > this have used some more aging? if so how long? I have 2 more bottles
of
> > it...
> >
> > Cheers,
> > Erik
> >
> >
>

> The only canadian red I can say i've enjoyed is Mission Hill Merlot
>or Cabernet.

There are many decent Canadian reds - but the best are from farmgate wineries
that you'll have trouble finding - Sumac Ridge, Poplar Grove, Kettle Valley, La
Frenz........the big producers like JT make a poor excuse for wine, in general

If you can get your hands on some, there is also Black Hills Vineyards, Blue
Mountain, Adora and of course, Burrowing Owl.
mt

"Erik Hornung" > wrote in message
news:uSGKb.45486$Dm.17052@edtnps89...
> Yeah, I let it decant for 2 hours while I went out grocery shopping. I
> thought prepare myself a nice treat for all my hard work at the grocery
> store. The only canadian red I can say i've enjoyed is Mission Hill
Merlot
> or Cabernet.
>
> erik
>
>
> "Mike" > wrote in message
> newsgGKb.239097$8y1.1080060@attbi_s52...
> >
> > Did you decant it and let it come up to 60-70 degrees? In my limited
> > experience I found that some wines which have a bitterness to them
> > really benefit from decanting. With most CA and Oz wines I have not
> > bothered, but half of the French ones I've tried really do benefit from
> it.
> >
> > Erik Hornung wrote:
> >
> > > A bottle of 2002 Jackson-Triggs Proprietors Selection....i can't say I
> > > particularly enjoyed this Shiraz. It had a fantastic smell, but the
> finish
> > > was bitter, and long. I think maybe a little tannic as well :S...
> could
> > > this have used some more aging? if so how long? I have 2 more bottles
> of
> > > it...
> > >
> > > Cheers,
> > > Erik
> > >
> > >
> >
>
>