My old Dead or Alive post is way too long now stretching over several years so time to start anew with the latest surprises of old wines that still have a breath of life in them. And, yes that is a 1927 Croft Vintage Port in the illustration.

Tasted September 9, 2024

Last night our Zoom group did German wines. Most of them were older and all were alive well and perfect examples of just how long lived are these acid rich fruit and terroir bombs. We opened the last of many bottles of 2002 Wwe. Dr. H. Thanisch (Erben Thanisch) Bernkasteler Badstube Riesling Kabinett Mosel-Saar-Ruwer GERMANY (8.5% abv) that we had purchased on a Meijer closeout for $2.99 a bottle at least fifteen years ago. The cork was still solid. The color is a beautiful deep gold/green. The bouquet couldn’t be more precise. Sweet/sour mango, lemon and cooked peaches greet the nose while vibrantly crisp mineral laden layers of slate and terra cotta glide to a custard-like finish spiked with resinous bee honey. Fabulous!

Tasted August 10, 2024

We opened about four dozen wines at our last party in August that fit the bill for this blog, but with so much going on and so many people to catch up with, I didn’t take any notes. The highlights of the tasting in my opinion for the best of the best to merely best would be the following:

1970 Rausan Segla GCC Margaux Bordeaux FR Superb expression of mature, great vintage Bordeaux 1977 Cuvaison Cabernet Sauvignon Napa Valley CA Still black as ink and richer than rich, classy too 2004 Viader Red Blend Napa Valley CA Stunning in what perfect balance and depth brings 2009 Josetta Safavio Barolo Piedmont ITALY So much finer and complex than the muscular youngsters 2000 Osborne Vintage Porto PORTUGAL Perfect! Still a powerhouse in complete balance 2005 Wynn’s Estate Shiraz Coonawarra AUSTRALIA Layer upon layer of scents and spicy flavors

Biggest surprise was 2011-13 Michigan Vintner, Vineyard LeRoux MI Surprisingly fresh with ample texture

We didn’t have a single bad or corked wine that evening. Even the 1986 Yvon Mau Bordeaux six liter was still alive, albeit in a lesser class than the rest of the wines opened.

Tasted January 25, 2024

Tonight we met Linda and George at Knight’s on Dexter Road for dinner. We all had been holed up since Christmas with colds so it is a treat to return to our comfort restaurant. Knight’s is always busy and has been since the 1950’s because the food, drinks and service are always good. So tonight after I made a reservation, Alice went on line to view tonight’s specials and asked me to do the same. While viewing the menu I saw a key for “beverages” which I clicked on and up popped a wine list. We have been dining there about once a month for three years and I never knew that they even had a wine list! We always just order the special listed on the table tent and it is always good wine at a good value. As I’m scanning the list I see a 2014 Beaujolais Cru and I’m thinking this list hasn’t been updated in a long time. When we arrive at our table and the waitress asked what we’d like to drink I asked to see the bottle of 2014 Jean Paul Bartier Fleur de FLEURIE, Beaujolais Cru FRANCE (12.5% abv) $28 on the menu. The manager brought it over and it was very cool cellar temperature. I told him that I didn’t know that they had a wine list and he replied that it is on line only but he had a tablet that I could view it from if I’d like. Being that I’d already seen it on my computer at home and had already decided on a back-up if the Fleurie was dead, I told him that there was no need to bring out the tablet. Perhaps the fact that they do not have a live printed wine list for in house diners explains why they still have a ten year old Beaujolais on the list! Most people who order on line do not order alcohol with take out. Goodness, someone (me?) needs to print one for them to offer their guests. Anyway, the bottle was opened and poured and by the color, I could tell immediately that it was not dead. The mild red fruit in the nose took a back seat to compost and cooked cabbage but it was pleasant enough though no real identity of Beaujolais or Bourgogne was apparent. The wine’s vigor and fresh fruit are certainly waning but it was still a worthy companion to the prime rib. Yes, it is still ALIVE but not for much longer.

Enjoy in Good Health,

A Brian Cain, the Michigan Vintner