Vinus Maximus (@VinusMaximus) header
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when I'm with you, all I get is wine thoughts đŸŽ¶ Trying to work out fact from fiction in the world of wine. Lost in a cold cellar, 6 thousand bottles deep.

Napa, bdx, rioja, soon burgndy
Joined March 2023
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This was an interesting bottle for sure. Not amazing but it kept me taking sniff after sniff trying to suss out what was going on. Gotta try more Rostaing!
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Who’s had this? Seems like the producer only makes a couple barrels in exceptional years so pretty rare. Though not terribly expensive at ~100 EUR. Wondering if any good.
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Ok, I’m just going to say it: most of the wines of the Douro Valley are so uninspired. Yes, yes, yes, I am generalizing and it’s not fair to the (relatively) few producers out there doing interesting things but damn

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1/3 of a bottle of wine over the course of two hours is the perfect amount. Don’t @ me.
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Grolleau is known for being a “meh” grape: not much personality, sort of simple, bland. Anne Claude Leflaive, however, has managed to produce quite the wine in 2020. Crowd pleaser with all around positive reviews at a recent lunch for 6. Will try some more. Cheers!
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Spotted in the wild, this old grandpa is holdin up just fine! Love me a Rioja with some age to it. Cheers!
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Got to taste Vega Sicilia’s current releases this week. Of the two pictured pictured below, the fella on the right blew me away. Hadn’t had a great Valbuena in quite a while and although way too young, this is definitely one of the great vintages of late. Cheers! đŸ·
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Finally coming to terms with the fact that Grenache just doesn’t age v well, at least not for my taste. It often turns plummy/cooked at like 15-20 y.o. This bottle of Senechaux is a good example. Not moved since release, v cold cellar, etc. n yet, sort of cooked. Shame

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This is 1 of 12, btw and we’ve had 6 or 7 since I opened the case 2 years ago (OWC, impeccably stored).
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Such a cool label, though!
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Tasty, if simple, German pinot noir. Love cool finds like this.
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⚠The importance of decanting wine 🚹
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I picked an “obviously in need of a good decant” bottle to illustrate this (1974 Brunello from Barbi). I pulled the bottle and stood it up in the cellar about a week ago. Before lunch today I decanted it and left the sediments in the bottle.
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In the second glass: guck. You don’t want to drink this stuff (or look at it, really). As for the wine, probably the best bottle from this lot but still not where it could be. I’ll give it a solid B considering it’s a 50 year old “geezer” 😂 Cheers!
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What you see in the first glass is what you want to see: a translucent liquid and a color that is (hopefully) in the range of what would be “age-appropriate” — In this case, big check on the former, sort of check on the second, but hey, close enough.
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Get your affairs in order, it’s Monday night.
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What is the worst human invention after natural wines?
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Yea, yea, yea, I get it: this is an entry level cuvĂ©e and you’re (mostly) paying for the Sauzet label. But. This bad boy was still doing alright after 5 days. Five. Days. Nice!
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đŸŽŒBirthdays was the worst days đŸŽ¶Now we sip Auxey when we thirstay
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Wine doesn’t have to be expensive to be great. And if you’re going for older vintages, it’s all about provenance/storage. This relatively “simple” nĂ©gociant bottling from Jadot has been impeccably stored and is showing amazingly well. Cheers to life!
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