Fuck, this reminds me, need to squirrel away a case of the current Bin 389. $60 a bottle at Dan's seems good value given the reviews.

Quote:

Originally Posted by NismoR31

isn't 13 a bit cold? or is that for whites?

I've read from many sources ~19°C is perfect for reds

19C is a good serving temperature.

for long term cellaring, 12-14C is ideal. The warmer the temp, the shorter the length of time you can cellar it for.

The key is a constant temperature. Fluctuations will age a wine quicker. So even storing at a constant 19C is better than lying in the closet where temps go up and down like a yo-yo

Here's one opinion on storing wine:
http://www.thewinedoctor.com/advisor...alcellar.shtml.

interesting. a bunch of stuff i read ages ago suggested that colder temps (10-12ish) would prevent the wine from developing. Might turn my fridge down a bit when i get home.

Opened a 2006 Park Drive Estate Cabernet from the Padthaway region last week

It was a genuinely lovely, smooth, easy drinking red that I found truly rewarding
Cabernet in this style is lighter and less full bodied than a Shiraz or a Merlot, but it's still a beautifully rich red wine

I don't tend to drink too much red wine and very few of these are straight Cabernet's but I really enjoyed this one.

I counted my reds and I now have a collection of 76 bottles left!

Quote:

Originally Posted by NismoR31

isn't 13 a bit cold? or is that for whites?

I've read from many sources ~19°C is perfect for reds

power consumption of 13 degrees over a year?

Quote:

Originally Posted by Bracko

power consumption of 13 degrees over a year?

probably not much. Most of them are thermoelectric coolers so don't have a compressor & shit to run like a normal refrigerator. The temps are more accurate & there's no vibration - the only moving parts are the cooling fans

http://en.wikipedia.org/wiki/Thermoelectric_cooling

Gingerbeer here Nismo

COP (efficiency index) is pretty low for thermoelectric coolers if you've got it cranked down. In the middle of summer you'd be surprised of the power consumption (if it can even achieve it in a hot climate).

solution, drink the bastards

Was totally going to skip the Penfolds Icon releases, expecting massive price increases, but was pleasantly surprised to see Dan's had the RWT for $125 and St Henri for $70 per bottle. Caved and bought 1 RWT and 2 St Henri. Too bad they jacked up the price of the 707.

the girl would LOVE a bottle of RWT for her birthday.

now to find a BYO of sufficient quality to drink it at.

If you're getting a 2010 RWT, you wouldn't need to worry about where to drink it any time soon. Should be put down for at least 10+ years.

Price wise, it's the cheapest I've seen it in years. Think last year it was $175 bottle.

CBF waiting.

I'd probably buy 2, 1 to drink and one to keep, but not 10 years.

To each their own. I'll be drinking an RWT in the next 10 years, but it won't be a 2010.

Ideal cellaring is 12-14c; most wine cabinets have inbuilt humidity control in that range. I bought a new cabinet the other day (120 bottles) and it's constantly fluctuating. It was up to 15 yesterday despite having it set at 13. I can get it looked at under warranty but it's chockers so wtf do I do with the wine if I have to send it back?

We keep our wine at 18c at work ^

Anyway got this wine by the bottle in the other day, Bowen Estate 2010 Shiraz, goddamn tasty,

probably a good one for people who like shiraz viogners, or are fairly new to wine !

we sell it for like $65 a bottle, so probably pick it up for 20-30 at your local !

Quote:

Originally Posted by alternate_1959

Ideal cellaring is 12-14c; most wine cabinets have inbuilt humidity control in that range. I bought a new cabinet the other day (120 bottles) and it's constantly fluctuating. It was up to 15 yesterday despite having it set at 13. I can get it looked at under warranty but it's chockers so wtf do I do with the wine if I have to send it back?

You do what i did and remove the wine. They look at it, fix what needs fixing, or in my case, they replaced the thing. Just be glad it's having issues now and not in the heat of summer.

Quote:

Originally Posted by pEAkeR_hAT

We keep our wine at 18c at work ^

18C is recommended red wine drinking temp. For long term cellaring though 12-14 is ideal.

Completely off the topic of vinomofo, Hardys HRB D636 2006. For $14 a bottle. Get in.

I got a case of that last time. It's not bad but I didn't get massively excited about it.

That said, it's good value at that price.

Quote:

Originally Posted by Anselm

I got a case of that last time. It's not bad but I didn't get massively excited about it.

That said, it's good value at that price.

Yeah, I wouldn't have been super-excited at $39, but to have a quaffer of that quality is not too terrible an outcome.

The Deep Woods Cab Sauv that's up today, on the other hand, is a really lovely piece of gear.

Not that I have room for any more red but where you buying from?

vinomofo is the site they're talking about

It's the definition of hit and miss.

Had a bottle of the 2010 Pike's Clare Valley Shiraz last night....seriously good for $24 and would probably improve in the bottle over the next few years.

Good article on cellaring for anyone looking to start one or just starting out in the latest edition of Wine Companion magazine

^^ Link? Or scan?

Might be on the website, don't know. Otherwise, spend the $10 and get yourself a copy.

I think yesterdays secret deal is the Wolf Blass Black Label. $75 a bottle is a great price for it. Only really saving $30 off Dan's price, but still, a good price.