Awesome new Apothic!

Tasting notes, varietals, grapes - anything related to wine
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Bruce Leiser_owitz
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Awesome new Apothic!

#1 Post by Bruce Leiser_owitz »

Now even more awesome, as it comes aged in charred whiskey barrels! Micro production, I'm sure.

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John Morris
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#2 Post by John Morris »

This seems to be a popular new category: viewtopic.php?f=1&t=142214

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#3 Post by Michael Martin »

Parker gives it a 100

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#4 Post by Mark C »

Michael Martin wrote:Parker gives it a 100
But only after they paid $800 for the Benchmarking. :P
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#5 Post by Anton D »

Caymus must be quaking in its staves.
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#6 Post by Larry P »

This is actually how Lodi Flame Tokay, a fortified wine, was traditionally made - whiskey barrels would always ship with some whisky still in the barrel to prevent the staves from drying out. They'd pitch partially fermented flame tokay juice into the barrels and the whiskey would fortify the wine.
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#7 Post by BobMilton »

John Morris wrote:This seems to be a popular new category: viewtopic.php?f=1&t=142214

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I've had that. Tastes like a red blend mixed 50/50 with vanilla extract. No oak flavor - just vanilla and alcohol. Not a fan.

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#8 Post by Markus S »

Now we know what caused the California wildfires...
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#9 Post by Peter Kleban »

Nah, just because of a surplus of whiskey barrels ...
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#10 Post by John Morris »

BobMilton wrote:
John Morris wrote:This seems to be a popular new category: viewtopic.php?f=1&t=142214

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I've had that. Tastes like a red blend mixed 50/50 with vanilla extract. No oak flavor - just vanilla and alcohol. Not a fan.
So I shouldn't shell out the $28 or something it costs near me just out of morbid curiosity?
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#11 Post by Anthony Iezzi »

You missed out, futures were $4.99;-)

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#12 Post by andy velebil »

John Morris wrote:This seems to be a popular new category: viewtopic.php?f=1&t=142214
Agree. I'm seeing more and more of these types of wines showing up in stores. Pretty smart marketing when you think about it. Capitalize on the current market's like of this kind of stuff and I'm sure they sell a ton of it at a pretty good margin.
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#13 Post by Nolan E »

Are there non-charred whiskey barrels?

That's like saying used Tequila barrels (not really a 'new' Tequila barrel) or assless chaps (otherwise they're just leather pants).
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#14 Post by andy velebil »

Nolan E wrote:Are there non-charred whiskey barrels?

That's like saying used Tequila barrels (not really a 'new' Tequila barrel) or assless chaps (otherwise they're just leather pants).
IIRC, by law they have to be charred.
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#15 Post by Nolan E »

That was sort of my point.
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#16 Post by andy velebil »

Nolan E wrote:That was sort of my point.

However, yes, bourbon has laws, but I'm not sure about 'whiskey.'
From what I recall whiskey does too. Granted you could use a #1 char which is technically charred but for some crazy little amount of time. I'm a bit rusty but I think it goes up to a #7 or 8 char. I vaugly recall someone using one of the top chars at one point. How that would translate into wine use I'm not sure. I'd imagine a #6-7 char would mean you wouldn't want to leave wine in it too long, even for a used one. But a #1 is relatively little charring and perhaps may work better for wine aging???
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#17 Post by Nolan E »

Yeah, I edited my post after you quoted me, I started thinking about the commercial moonshine products and don't remember seeing one labeled 'whiskey' so I'd imagine you're on the right path.

Even if you aged spirit in uncharred barrels I wonder how much color you can really pull from the wood.

For wine aging, low-char barrels offer a ton more 'raw wood' flavor which is really upfront and obnoxious. More char doesn't necessarily result in more oak flavor.
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#18 Post by andy velebil »

As these wines tend to be higher ABV, would you want more of that up front oak to help offset the higher alcohol or would you want less?
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#19 Post by Nolan E »

With 'these' wines I think it's all about the vanilla and mocha notes, but I doubt they're using new or high quality barrels. Probably a combination of old, cheap barrels, oak chips/powder and various other flavor/texture enhancing additives.
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#20 Post by Robert.A.Jr. »

John Morris wrote:
BobMilton wrote:
John Morris wrote:This seems to be a popular new category: viewtopic.php?f=1&t=142214

Image
I've had that. Tastes like a red blend mixed 50/50 with vanilla extract. No oak flavor - just vanilla and alcohol. Not a fan.
So I shouldn't shell out the $28 or something it costs near me just out of morbid curiosity?
Yes. And bring it to your monthly brown bag tasting. And post notes from that lawyer friend of yours that got banned from the site. Could be classic.
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#21 Post by rfelthoven »

andy velebil wrote:
Nolan E wrote:Are there non-charred whiskey barrels?

That's like saying used Tequila barrels (not really a 'new' Tequila barrel) or assless chaps (otherwise they're just leather pants).
IIRC, by law they have to be charred.
It's illegal for me to wear non-charred assless chaps?
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#22 Post by Mel Knox »

My father used to say, never throw away a tie because everything comes back into fashion.

Same thing with winemaking. Used bourbon barrels were popular in the 70s but they were steam cleaned first. Of course, Bourbon was going out of fashion then.
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#23 Post by Jim Brennan »

I wonder if it's hand-crafted.

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#24 Post by jcoley3 »

Wines like these are also intended to go after the burgeoning craft beer market. One of the major differences between beer nerds and wine nerds is that the former are super cool with all kinds of human intervention in production ("we added chococlate nibs" "Bourbon barrels!" "Brewed with chipotle!" "We added 18 strains of Brettanomyces!"). Wine nerds hate that stuff. Though Field Recordings did bring out a hopped-wine this year - which FWIW, the sub-30 market loved where I am.
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#25 Post by Scott Butler »

I may have a bottle of this at the house, not sure. Someone gave us a 3 pack of Apothic red wines for Christmas, i know we got the Red, and The Dark, don't recall what the 3rd one was. Looking at their offerings, it must be either the Crush or the Inferno. I've been thinking of making mulled wine with the Red, as I generally dislike it.

I like bourbon barrel aged stuff in general, never had a wine with such treatment.
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Inferno...

#26 Post by TomHill »

Interesting that they could call this wine "Inferno". Shows how much the TTB
knows about Valtellina Nebb.
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Hmmm....

#27 Post by TomHill »

Mel Knox wrote:My father used to say, never throw away a tie because everything comes back into fashion.

Same thing with winemaking. Used bourbon barrels were popular in the 70s but they were steam cleaned first. Of course, Bourbon was going out of fashion then.
That's why you're still hanging onto those bell-bottoms, Mel?? [snort.gif]

Joe Swan made his first Chard in '73. Followed ole Joe from the very start. Joe, being the pinch-penny that he was,
wanted some oak on that wine but was too cheap to buy a new (or used) barrels. So he hauled a$$ down to HomeDepot
(or whatever was in vogue then) and bought several used whisky barrels that were intended to be made into planters.
EeGads...the $$ he must have saved.
He tore the barrels down, shaved off the inside layer on the staves, and put them back together, then filled them
with his Chard. He tasted me on it and it had a distinct whisky/Bourbon flavor. Joe hated it. I thought it was
pretty exotic/unusual expression of Chard. And it aged in 10 yrs into a very/very interesting Chard.
On that same visit, there was some young guy topping barrels in the distance, wearing a worn green plaid flannel shirt.
Joe wanted me to meet him...."Joel Petersen...helps me out here in the wnry". I seem to recall the guy went on to
make a name for himself under some other venue!! [snort.gif]
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#28 Post by Jay Miller »

Mel Knox wrote:My father used to say, never throw away a tie because everything comes back into fashion.

Same thing with winemaking. Used bourbon barrels were popular in the 70s but they were steam cleaned first. Of course, Bourbon was going out of fashion then.

My great uncle kept a closet full of thin ties while wide ties were the only thing people were wearing with the exact same reasoning. It made me disproportionately happy that he got to wear them again before he passed away.
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