What the? - Wynns 03 Cab

[Grinners]

What do u think?.....

Decanted the 03 Wynns cab for 3 hours, was tasting better than the previous bottle which i had decanted for 1 1/2 hours. However, a big long sniff kept stinging my nose a little --> this exact sensation was experienced with the previous bottle as well (key word sensation, it didnt hurt my nose but it felt like a mild chemical was on my nose). Both times I've assumed that the wine hadn't "opened up" yet? Is this consistent with wines that need more time?

At 4 hours i had another go (by this time the decanter was half full as some of the other family members had had some), the taste hadn't changed much and it still stung the nose a tad, i again assumed it needed more time.

At 5 hours, 5 minutes ago i poured another glass (1/4 full decanter)........it tastes bad. Very acidic, gross, i recall this taste from many a shit cheap bottle of red. I hadn't drunk or eaten anything else. Is this possible for a wine to deteriorate so quickly? It sure suprised me.

One bottle left, ill think ill try in like 10 years - i have never had any old wines, only once ever was a 92 Moss Wood Cab Sauv. But i think the verdict is, i am really disappointed, considering it retails for about $28 singular from places like Vintage Cellars.

Damnit, need some red guru to be saying "now son what your tasting now is ......." It's hard to learn when your not sure what it is your even tasting.

*Pours another glass* yep sensation still there, taste poor! The 2004 Debortili Cab Merlot ($5) tears this to pieces.

[n4sir]

I'm guessing from your description it sounds like the bottle had a sulphur problem.

What does everyone else think?

Cheers,
Ian

[Gary W]

Sounds like volatile acidity to me.i.e. pricked.
How warm did you serve the wine?...and are you cleaning your decanter with bleach or something.....
And are you saying you had not eaten anything for 5 hours when the wine tasted acidic?
I think you are cursed with this wine and if a Debortoli Cabernet Merlot is better for you than an 03 Wynns Black Label then you are lucky as you will save a lot of money on expensive wine in future..or you like sweetness in red wine which is fine too.

GW

[Grinners]

Pricked...? Thats a description i haven't heard before. What is a wine if it is pricked?

Tried to make sure the wine was around 20c. I had dinner b/n 3 & 4 hours and those tastes were fine.

No i clean my decanter with Bi Carb soda.

[Gary W]

Google is your friend....

Acetic Wine that is "pricked" or gone irredeemably sour through contact with the air smells of acetic acid or vinegar

pricked (Sm, T)
Having excess volatile acidity arising from the growth of acetic acid bacteria, and containing more than about 150 milligrams per litre of ethyl acetate.

Volatile Acidity is what you need to lookup.

Here is my TN from a week or two ago.

Wynns Black Label Cabernet Sauvignon 2003 Thursday, Mar 16 2006

Tasting Notes and Australia and Coonawarra

Wynns Black Label

A new release from WynnÂ’s. This one celebrates fifty years of black label cabernet. I am a big fan of this wine. Modestly priced, ages well and not overdone in the winery. It should still be a staple in most good cellarsÂ…I missed out on putting a few bottles of the 2002 vintage away. It seems to have come and gone from retail shelves in the blink of an eye.

Strong red purple colour. Aromas of cassis/cherry, cedar, crystalised violets and a little rub of menthol and mint. On the palate firm fine tannins and flavours of cassis, cherry, violet and another little rub of tobacco. Certainly a wine that is rubbing me up the right way. Not a round swell of fruit though - quite linear and not at all showy - a classic cabernet with some restraint. Black olive flavours on the finish with firm tannins to close. Very obviously a young wine at this stage but one with plenty of cellaring potential. Riper and more robust than the 2002 and very well put together. I like this a great deal.

Rated : 92 Points
Tasted : Mar06
Alcohol : 13.5%
Price : $25
Closure : Cork
Drink : 2008 - 2016
Source : Retail

[Davo]

Burny nose = VA for mine.

And GW, what is wrong with cleaning a decanter with bleach? Or don't you rinse after washing??

[mphatic]

Good note Gary. While I haven't tasted this particular wine, your taste descriptors are reminiscent of most Black Labels I've have over the last ten years. My mouth is watering just reading it!

My only regret with this label is that I probably finished off my 91's a little too early (about 2 years ago). They really were superb for the money.

[Gary W]

Because I am curious I have opened another bottle of the 03 Wynns BL. A small glass poured quite warm has some nose stinging volatility. This from a bottle that was left at room temperature for a couple of days. Not hot in sydney today but the wine thermometer says the wine is 24c. Way too hot. Cooled down to a proper drinking temp of under 20c it has no problems. I still like the wine. It is a good Coonawarra cab.
GW

[Grinners]

It's possible the temp was a problem then. I will make sure i'm more particular about temps from now on

Gary how did you cool it down? Did you put it in the fridge?

This small reply has prompted some questions.

1). If you did put it in the fridge, is there a rule of thumb how long it takes to cool an unopened bottle of wine say per 1C? You mentioned yours dropped about 4C, how did you go about doing this?

2). What would the effects be of dropping an ice cube or two into a decanter that is too warm?

3). Will the quick (iceblocks as opposed to the fridge) drop in temp affect the taste? I'm assuming that the small amount of water contained in the iceblocks is too insignificant to alter the taste.

Cheers in advance Gary

[Gary W]

1). If you did put it in the fridge, is there a rule of thumb how long it takes to cool an unopened bottle of wine say per 1C? You mentioned yours dropped about 4C, how did you go about doing this?
** Depends on how warm the wine is. About 1/2 an hour should do you in summer. Or put one of those ice sleeves over it. I often decant and put the decanter in the fridge - covered in cling film - but only in warm/hot weather.

2). What would the effects be of dropping an ice cube or two into a decanter that is too warm?
** It puts chlorine tap water flavour into the wine..if you live in Adelaide it would be a disaster...with some high alcohol wines it might be a positive but with this wine it would make it more dilute. Just put in the fridge.

3). Will the quick (iceblocks as opposed to the fridge) drop in temp affect the taste? I'm assuming that the small amount of water contained in the iceblocks is too insignificant to alter the taste.
** No. You can microwave the wine for 10 seconds to warm it up in glass too... Depends on the quality of the wine though. Bad white wine is better chilled. Bad red wine is better ignored.

GW

[Daryl Douglas]

Hmm, that musta been a crook bottle.

Jeez, I hope my other 5 are as good as the 1st I've just tasted tonight. Had quite a few 01's but they weren't up to the standard of the 03. It's probably the best <$20 cab I've ever had. The perfectly ripe blackberry fruit floods the front palate, carries through to licorice on the mid palate then a good-length finish with sexy-soft tannins adding to it with a touch of chalkiness and provoking some autonomic salivation. Oak is noticeable on the nose but definitely plays a minor supporting role on the palate. Elegant, seamless. Highly Recommended +. Value exceptional @ $17. I'll drink the rest over the next couple of years while I wait for the Mamre Brook 04's tannins to soften.

BTW the Wynns Shiraz 04's a useful quaffer @ <$14.

Cheers

daz