Lets’ get something straight. The idea that the quality of a wine increases in lock step with its price is specious. It should be obvious to readers of this blog that there are plenty of good to very good to downright ridiculously good wines that cost less than $20. We cover a few (of course) on this post. However, the suggestion that the cost of a bottle of wine is a necessary and sufficient condition denoting quality is…..what is the word…..S-T-O-O-P-I-D.
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It is axiomatic to oenophiles that you have to sit on some wines for awhile so the wine can develop in the bottle. I am coming to the conclusion that this is just one more corollary to the magic chef and the hallowed ground marketing themes that have created the Parker/Rolland two headed monster. Wine does age in the bottle. But does it get better? Recent pourings/tasting have concluded otherwise. The 1996 Burgundies flopped like Vlade Divac taking a charge. And here we have some pinot noir bottlings from the fabled Santa Rita Hills that also fell well below high expectations when purchased on release. (more…)