Hello again.

I still don't make it to the computer too much, but after I move, I will do
better. The house is coming along slowly. They are supposed to be texturing
the walls in the morning. But I do have green board in the wine
cellar/closet and a hole where the BreezeAire 3000 will go. I have also not
been drinking much wine. Seems Corona is more refreshing during these hot
Texas days and nights.

I spent a week in Minneapolis, MN recently, and found time to go to
Haskell's. While there I picked up the following:
6 bottles 1996 Chateau Clarke
6 bottles 2000 Chateau Clarke
1 bottle 1995 Chateau Gruaud Larose
1 bottle 1996 Penfold's Grange
1 bottle 1999 Chateau Rieussec (375)
1 bottle 1996 J.J. Prum Spatlese, the only bottle they had
1 bottle 1997 J.J. Prum Spatlese, the only bottle they had
5 bottles 2002 Deinhard BeerenAuslese (375)
1 bottle 2000 Napanook
1 bottle 2002 Rosenblum Rockpile Zin
1 bottle 2001 Ridge Sonoma Station Zin

I also picked up 2 bottles of 2001 Chateau De Pez at Siegel's in Dallas.

I wanna open a bottle really soon. I am saving the zins for my Zinful Party
and Art unveiling (if you can get to North East Texas in December, you're
invited.). I am looking at opening either (with a 2" medium rare ribeye):
A bottle of each 1996 and 2000 Clarke or
The 1995 Larose and 1999 Gloria.

What do yall think of these choices? Or is there a better combination?

Now, I don't know how long to decant the Clarke, the Larose and should I
decant the Gloria? My real question is, when decanting, does the decanter
and contents need to be in cellar temps? If a wine is decanted for a couple
of hours (say, in the dining room) wont it be above serving temp?

The last time I opened a bottle of 1999 Gloria, it tasted, umm, plain. Not
like water, but no fruit, virtually tasteless. Still had a kick. Was it past
it's prime? Bad storage? I think I am very sensitive to TCA, and it did not
seem corked.

I appreciate each and every one of your posts. I feel bad that I ask and
ask, but don't contribute. But, I will (soon)!

If any of you run across any bottles of 1998 J.J. Prum Spatlese, lemme know.
Thats all I need to fill in my consecutive vertical. K&L just got my order
for 2003's

Thanks,

Walter

"Walter L. Preuninger II" > wrote in message
...
> 1 bottle 1999 Chateau Rieussec (375)

<Gasp!> I just found this wine in a shop today. It's an _ass_ kicker!
Absolutely *stunning* wine. I don't drink much from Sauternes, but I love
them when I do.

Tom S

Walter,

First of all, I'd hold off on the '95 Gruaud. Almost every bigger 1995 Medoc
I've tasted is in a hard closed state, I'd wait a few years since you're going
to have storage.

I haven't tasted the '99 Gloria lately, sounds closed, but that's a bit
surprising for a '99.

If you do the Clarkes, I'd personally go for an hour's decant on the '96, and
1-3 on the 2000. If the house is really hot, I just put my wine back in the
cellar. Alternately, you can stick the decanter (or bottle if you
double-decanted) in fridge for 10 minutes, and ice bath for 5.

Agree with Tom re the Rieussec, best '99 Sauternes I tasted.

best,

Dale

Dale Williams
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