Vinomofo Wine Deals

grapes7 said:
Had a 2012 RSR the other night with the cheap agglomerate cork. Cork was so clean you'll think it's a year old. Either they store them standing upright or it's freshly sealed. I believe the latter.

TBH - wine was half decent (bigger wine) but for the price I much prefer the Reshke Bos offered a year ago. So much more balance and complexity.
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I'm sipping on the 2012 tonight. I cant compare to other vintages but I keep finding it needs at least 2 hours decant for it to put it's feet up given it's so highly strung in tannin. The cork is a conundrum.
 
1erCru said:
I'm sipping on the 2012 tonight. I cant compare to other vintages but I keep finding it needs at least 2 hours decant for it to put it's feet up given it's so highly strung in tannin. The cork is a conundrum.
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Sounds very much like the '14 Bull Trader... Neither makes that much sense for a wine of that apparent age...
 
grapes7 said:
Had a 2012 RSR the other night with the cheap agglomerate cork. Cork was so clean you'll think it's a year old. Either they store them standing upright or it's freshly sealed. I believe the latter.
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Just to weigh in on the debate (which is probably one of the most vexed in wine-drinking circles) the cork in question may not be a "cheap agglomerate). If you still have it just check whether the 'Diam' logo is branded somewhere on it, always on the side and at times the logo is small and faint. Home Page Superficially the cork might look like a cheapie but if it's Diam* I'd be more than happy, it also answers the question of how little staining etc is visible as compounded cork closures respond quite differently to natural cork closures when in contract with (red) wine, just my two bobs worth :)

*they cost the winemaker considerably more than stelvin
 
Whining&dining said:
Just to weigh in on the debate (which is probably one of the most vexed in wine-drinking circles) the cork in question may not be a "cheap agglomerate). If you still have it just check whether the 'Diam' logo is branded somewhere on it, always on the side and at times the logo is small and faint. Home Page Superficially the cork might look like a cheapie but if it's Diam* I'd be more than happy, it also answers the question of how little staining etc is visible as compounded cork closures respond quite differently to natural cork closures when in contract with (red) wine, just my two bobs worth :)

*they cost the winemaker considerably more than stelvin
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It's not just the cork. The wine tastes very young with lots of primary characters
 
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Whining&dining said:
I'm sure you're correct, I'm just pointing out that an "agglomerate" cork closure isn't necessarily an indicator of price/quality....
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Agglomerate corks are different and usually very inferior to Diam technical corks. With Diam closures the granulated cork is treated to eliminate TCA and most cork-related off flavours before being formed with food-grade inert binding agent. Agglomerate corks are just chopped up cork compressed/glued together and are renowned for high rates of TCA contamination and other issues. The terms agglomerate should not be used for Diam corks, it's quite easy to tell the difference.

I'm happy to buy wines with Diam seals, first seen by me in a 2002 red, that one maturing nicely and consistently, drinking happily at 10+yo.
 
Whining&dining said:
That's why I placed "agglomerate" in speech marks...

Anyhoo here are three corks pulled from some recent wines (all sturdy big-boned reds), two are Diam and one is natural cork just to illustrate the degree to which Diam closures respond to contact with the wine:


View attachment 289810

View attachment 289811
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The inert binding agent in the Diam seals does not exchange with the wine in either direction. I've never detected the supposed (but rare) 'gluey' taste some pundits claim. That being said, I've seen plenty of Diams with a lot of colour on the base. I'm using my Coravin on a 2006 Gnadenfrei St Michaels Shiraz and a couple of 2010 Cabernet blends that are all sealed with Diam, will have a look at them when I finish the contents.

The natural cork seal absorbs some of the wine and in return leaches some "lovely" cork-derived flavours into the wine, which some people seem to like as a feature of cork-sealed wines.
 
good evening all! One of the broker deals this afternoon sounded interesting - has anyone tried Doc Adams 1838 First Vines Shiraz 2016 - McLaren Vale? Thanks in advance
 
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