Newsgroup: it.hobby.vino
Titolo: BRYANT & co....

per la traduzione chiedete nei dintorni: sono certo che qualche gentile
"sir"
di "nobile" spirito e magari anche lignaggio (chissà se marchese o conte,
forse sarà un principe!)
avrà la gentilezza di aiutera tutti i poveri "ignoranti" che non hanno
avuto la fortuna di frequentare Stanford e dintorni!
Senza nessuna ironia.....
ps trovata la pagina che si desidera, si va su Modifica Copia e poi
sul nuovo messaggio si incolla.
Per chi non lo sapesse!
At 
winebid.com
 we utilize reviews and ratings from a number of world
recognized professional sources when providing background and information on
wines that come to market. You will see the following abbreviated initials
in each lot description that has a rating and/or review.
RP   Robert Parker from The Wine Advocate
WS   Wine Spectator magazine
JL   Jim Laube from California Wine
MB   Michael Broadbent from The Great Vintage Wine Book
DE   Decanter Magazine
WE   Wine Enthusiast magazine
WN   The Wine News
UWJ   The Underground Wine Journal
ST   Steven Tanzer from International Wine Cellar magazine
WT   Wine Today, 
www.winetoday.com
Winebid will at times provide ratings and reviews from sources other than
those listed above, and will identify the taster and/or publication in each
case.
Below is an explanation of the varied rating schemes used by different wine
writers and publications, and explanations of key wine descriptors found in
wine reviews.
The Wine Spectator 100 Point Scale The Wine Spectator Magazine is the most
prolific advocate of the popular "100 Point" rating scale. According to Wine
Spectator editors: "wines are always tasted blind. Bottles are bagged and
coded. Tasters are told only the general type of wine (varietal or region)
and vintage. Price is not taken into account." The Wine Spectator ratings
are based on "potential quality: on how good the wines will be when they are
at their peaks." The Wine Spectator's reviews mean:
95-100:   Classic, a great wine
90-94:   Outstanding, a wine of superior character and style
80-89:   Good to very good, a wine with special qualities
70-79:   Average, a drinkable wine that may have minor flaws
60-69:   Below average, drinkable but not recommended
50-59:   Poor, undrinkable, not recommended
Robert Parker Jr.'s Wine Advocate Rating Scale Robert Parker is the world's
most celebrated reviewer of wines and the most influential wine critic who
ever put palate to paper. His bimonthly Wine Advocate newsletter utilizes a
version of the 100 Point scale, which, like the Wine Spectator, is in
reality a 50-point scale.
Parker's tastings are done in peer-group, single blind conditions: wines of
one type are tasted together, yet producers are not known. The results are
his impressions of the wine vis-a-vis its peer group.
The score for a given wine indicates, according to Parker, the quality of
the wine at its best. However, there is a definitive method to his scores.
Parker gives any wine that shows up in his glass an initial 50 points simply
for being there. General color and appearance can merit up to five points.
Aroma and bouquet merit up to 15 points. Flavor and finish merit up to 20
points. Finally, the "overall quality level or potential for further
evolution and improvement-aging" merits up to 10 points. Parker's ratings
mean:
96-100: An extraordinary wine of profound and complex character displaying
all the attributes expected of a classic wine of its variety. I think wines
of this caliber are worth a special effort to find, purchase and consume.
90-95: An outstanding wine of exceptional complexity and character. I
consider these terrific wines.
80-89: A barely above average to very good wine displaying various degrees
of finesse and flavor, as well as character with no noticeable flaws.
70-79: An average wine with little distinction except that it is soundly
made. In short a straightforward, innocuous wine.
60-69: A below average wine containing noticeable deficiencies, such as
excessive acidity and/or tannin, an absence of flavor, or possibly dirty
aromas or flavors.
50-59: A wine I deem unacceptable
Other Publications Using the "100-Point" Scale
The 100 point system of rating wines, though controversial, has come into
very common use, particularly in the United States. In addition to Robert
Parker and the Wine Spectator, the following publications also offer tasting
results in this manner:
Insider's Wine Line
Wine & Spirits Magazine
Wine Enthusiast
Wine News
Decanter's 5-Star Rating System
Decanter Magazine is the most popular wine periodical in England, and has a
dedicated readership worldwide. This publication employs a 1 to 5-Star
rating system popularized by Michael Broadbent in his Great Vintage Wine
Book. This method offers a much broader scale for wine lovers to consider.
Decanter tastings are conducted blind, and participating panelists change
with each tasting. Decanter's ratings mean:
5-Stars:   Decanter Award: Outstanding quality, a virtually perfect example
4-Stars:   Highly Recommended
3-Stars   Recommended
2-Stars   Quite Good
1-Star   Acceptable
Other Publications/Writers Using a 5-Point Rating System
Though considerably broader in its application of qualitative descriptors
than the 100 point rating system, the 5-point system is still used by a
number of influential wine writers and publications including Michael
Broadbent and WineToday.com.
Underground Wine Journal's 20-Point Scale.
Founded in 1979, the Underground Wine Journal began its life before the
100-point scale became popular. Since its beginning, it has championed a
20-point rating scale, which is in reality a 40-point scale since it often
assigns half points. Like Parker's 50-point "100 point" scale, the UWJ 's
rating system essentially begins in the middle of the scale by giving nearly
any wine that shows up an initial 10 points.
However, this scale is a natural compromise between the broad 5-point scale
and the ultra- definitive 100-point scale. All Underground Wine Journal
ratings are conducted blind and within a peer group.
18 - 20   Outstanding
15 - 17.5   Very Good
12 - 14.5   Good
< 12   Below Average
The Written Description of Wine
Every wine publication and wine writer offering a numeric rating, be it 5
stars or 100 points, stresses that the reader should refer to their written
descriptions of wines to truly get a feel for the character of the wine. In
fact, an accurate and detailed written description of a wine is far more
challenging to produce than a score; it is the written description of a wine
that is the true result of sensory evaluation.
The Meaning of Common Wine Descriptors
Astringent: Though not always a flaw, astringency results from courser
tannins.
Balance: Essential in high quality wines, it describes a harmony of all
elements.
Baked: A cooked character to the fruit elements in the wine resulting from
grapes getting too hot in the sun.
Body: The expansiveness of a wine on the palate, usually relating to degrees
of alcohol and sugar.
Clean: Suggesting a wine free of defects and having a fresh quality.
Dry: Usually a description indicating no taste of sugar in the wine, but
might also describe an older wine that is losing all fruit qualities.
Dumb: A wine unable to show its complete character because it is either too
young or too cold.
Elegant: A rather ephemeral term used most often to describe wines of a more
delicate nature that also deliver complex ammo in a balanced fashion.
Fat: Often used to describe wines of low acidity. "Flabby" is an alternate
word to describe a wine with an overabundance of oily or buttery qualities.
Finish: Literally the aftertaste in a wine. To say the "wine has finish" is
to suggest its flavors linger on the palate for longer than the average
wine, the hallmark of great wines.
Firm: Used to describe a wine, often white wines, which strikes the palate
with what seems to be higher acidity levels and which leaves the impression
of being sharp. The term describes not only wines of higher acidity, but
often young wines.
Flat: A wine without much flavor. Also applied to wines with low levels of
acidity.
Fruity: The distinctive taste of fruit; usually fresh fruit ranging from
melon to pineapple to citrus and apple. Most often found in young wines.
Green: A description of taste rather than flavor. Applied to wines in which
flavors are unripe, often having an herbal quality. Usually found in young
wines with higher acidity.
Hard: A descriptor usually applied to wines with an overabundance of tannins
or acidity.
Hot: Describing wines usually high in alcohol that tends to "burn" the nose
or palate in a lesser but familiar way that spirits do. Expected and
accepted in dessert wines, but can be a flaw in still wines.
Mouth-Filling: A wine of great intensity in both flavor and body. A wine
that appears to touch every area of the palate and mouth.
Oaky: The characteristics in a wine associated with the results of oak
aging, such as an abundance of vanilla, roasted and cedary qualities. When
these aromas over- reach, the term oaky is not positive.
Perfumed: The term used to describe intense flavors or aromas of flowers and
sweetness often found in dessert wines and some Riesling, Viognier and
Gew¸rztraminer.
Round: A reference to flavors and tactile qualities, where all elements
balance into a softer character. Usually applied to ripe wines rich in
flavor.
Sharp: A distinguishing characteristic of wines high in acidity or tannins.
Supple: Used to describe the tactile impression of a wine that is easy and
pleasing to drink, though not necessarily void of tannin, overly sweet or
highly alcoholic.
Tight: Often used to describe young wines in which flavors and aromas are
still undeveloped. A one-dimensional quality.
Bryant Family
How A Powerhouse Survived Disaster
Six years after purchasing their vineyard, Don and Barbara Bryant were
nearly ready to call it quits. "If Helen hadn't worked out, we probably
would have sold," Don Bryant says, referring to winemaker Helen Turley.
It's easy to forget that the most celebrated producers -- and their
vineyards -- sometimes require years to get on track. The Bryants'
experience is a case study of the mishaps that can plague uninitiated wine
producers. "The real story is that when you don't live in the Valley or know
the business, you're coming into a real difficult situation," says Bryant,
57, who lives in St. Louis.
In 1985, the couple bought some property on Pritchard Hill, east of St.
Helena, to build a home. But Bryant, a wine lover with a collection of 4,000
bottles from France and California, wanted to grow grapes. He made inquiries
and was told that the finest nearby vineyard happened to be adjacent to his
property. Although the 10-acre site was run-down, it had previously produced
outstanding fruit that was used by Chappellet in the 1970s.
The home was never built. After buying the vineyard, Bryant sold the grapes
to a producer with the understanding that the wines would have a vineyard
designation. Then, Bryant says, he learned that the producer had no
intention of honoring their agreement. "I figured if I'm having all the
hassles, I might as well make the wine myself," he says.
He hired a winemaker to make the 1990 and 1991 vintages. "I tasted the wines
very young," says Bryant, "but back then I didn't have the experience to
judge them." As time went on, it became apparent that both vintages were
flawed by offensive barnyard aromas that Bryant attributes to inferior
barrels selected by the winemaker.
Bryant sold the 1990 and 1991 efforts in bulk. "When I hired Helen [in
August 1992] I told her, 'Listen, I'm a lawyer, so if you do to me what the
others have done, I'll advertise it on a billboard in St. Helena.'"
Turley, fortunately, does not believe in advertising. "Industry people told
me you should expect to spend 40 percent of the budget on marketing," Bryant
says, "but Helen said, 'If the wine's great, people will come to you.'"
The wine has been great, with enough richness, complexity and fruit
extraction to earn scores in the mid- to high 90s. Bryant hopes that
replanting will increase the current 600-case production sixfold, and he
plans to begin construction this summer on a state-of-the-art winery.
Vineyard manager David Abreu and Turley have been instrumental. "You can't
make great wine without great grapes," says Bryant. "But you need good
people. It looked so awful, and now it looks easy."
-- D.S.
Bryant Family Vineyard
Napa Valley
Founded: 1987
Owners: Don & Barbara Bryant
Winemaker: Helen Turley
----------------------------------------------------------------------------
----
99 Bryant Family Cabernet Sauvignon Napa Valley 1996
Release Price: $120
Current Auction Average: $434
Production: 600 cases
An immense yet amazingly elegant and graceful wine, packed with rich,
concentrated, complex currant, plum, black cherry, blackberry and spice,
turning floral and supple, with lovely vanilla-oak shadings, even as the
tannins firm up on the finish. Best from 2001 through 2010.
-- J.L.
Wine Winery Release Price Score Region Designation Date Reviewed
1996
Cabernet Sauvignon Napa Valley Bryant Family $120.00 100
 Napa
 11/30/2000
Beautiful, perfumed aromas, tremendous depth,concentration, complexity and
finesse, with layersof currant, cherry and berry flavors enlivened bycoffee
and cedary oak. Has earned that one missingpoint from last year's 99-point
rating.--BryantFamily vertical. Drink now through 2016.
View others' tasting notes
1997
Cabernet Sauvignon Napa Valley Bryant Family $150.00 99
 Napa
 11/30/2000
Perhaps not as sleek and graceful as the '96 at this early stage, but it
more than makes up for that with its sheer, ripe, plush, enormous flavors of
currant, cassis, chocolate, berry and cherry. Nearing perfection.--Bryant
Family vertical. Best from 2002 through 2020. 1,000 cases made. (1000 cases
produced)
View others' tasting notes
1997
Cabernet Sauvignon Napa Valley Bryant Family $150.00 99
 Napa
 Cellar Selection
 10/31/2000
An ultrarich and polished Cabernet, superripe and jammy, with a dense
concentration of thick and spicy plum, wild berry, black cherry and currant.
Finishes with pretty dashes of oak, coffee, chocolate and vanilla. Best from
2003 through 2015. 1,000 cases made. (1000 cases produced)
View others' tasting notesCellar Selection
1996
Cabernet Sauvignon Napa Valley Bryant Family $120.00 99
 Napa
 Highly Recommended
 10/15/1999
An immense, concentrated yet amazingly elegant and graceful red wine. Packed
with rich, complex currant, plum, black cherry, blackberry and spice
flavors, it turns floral and supple, with lovely vanilla-oak shadings, even
as the tannins firm up on the finish. Best from 2001 through 2010.
View others' tasting notesHighly Recommended
1994
Cabernet Sauvignon Napa Valley Bryant Family $50.00 97
 Napa
 11/30/2000
Immense, thick, deeply concentrated, loaded with chocolate, black cherry,
spicy, nutmeg and vanilla-scented oak. Finishes with bold tannins and
impeccable balance. Approachable now, but should last 20 years.--Bryant
Family vertical. Drink now through 2014. 1,400 cases made. (1400 cases
produced)
View others' tasting notes
1995
Cabernet Sauvignon Napa Valley Bryant Family $100.00 95
 Napa
 11/30/2000
Shows flavors similar to the '94's--rich chocolate-covered cherry, currant
and berry, with jazzy, roasted coffee oak--but perhaps a shade less dense,
with more finesse. Delicious now, but worthy of cellaring.--Bryant Family
vertical. Drink now through 2015. 625 cases made. (625 cases produced)
View others' tasting notes
1993
Cabernet Sauvignon Napa Valley Bryant Family N/A 94
 Napa
 11/30/2000
Delicious herb, coffee, cherry, truffle and hazelnut aromas lead to bright,
rich, thick cherry, currant and berry flavors, draped with plush tannins and
a beautifully tapered finish.--Bryant Family vertical. Drink now through
2010.
View others' tasting notes
1990
Brut Champagne Cuvee du Solstice 2000 Leclerc-Briant $180.00 91
 Champagne
 9/15/1999
Lively, vivid style separates this from the crowd. Bright, concentrated
citrus flavors and firm acidity power this focused, intense Champagne. No
hurry to pop it open. Drink through 2007. (830 cases produced)
View others' tasting notes
Non - Vintage
Extra Brut Champagne Leclerc-Briant $24.00 90
 Champagne
 10/15/1999
Vibrant, fruity and focused, this has crystal-clear flavors, a nearly dry
balance and a clean finish. Drink now through 2001.
View others' tasting notes
1997 Bryant Family Cabernet Sauvignon
Winery: Bryant Family Vineyard
Type of Wine: Cabernet Sauvignon
Vintage: 1997
Designation: Proprietor Grown
Region: United States: California: Napa Valley
 Rating:    Price: US$150.00 (750 ml)
 (ps sfortunatamente è introvabile - figurarsi a 150US$)
Comments: Sinfully smooth and complex. This great wine lives up to its
reputation as one of the world's best reds.
General Qualities: medium-bodied, exceptionally complex, dry, balanced
acidity, strong oak impression, modest tannins
Color: deep purple
Aromas: blackberry, cassis, chocolate, cinnamon, plum, soy sauce, spicy,
toast
Flavors: caramel, chocolate, cinnamon, licorice, spicy, toast
Other Descriptors: balanced, feminine, has finesse, long finish, rich,
supple
 Kestrel Wines
2890 Lee Road
Prosser, WA 99350
Our Commitment
Kestrel Vintners is an award-winning winery with an attitude. A Washington
State attitude. Of Course, we simply refer to it as our Grand Cru Mentality.
From our winery owners to our winemaker to our vineyard manager, the same
unyielding commitment to absolute quality exists as it does in the Chateaux
of the Haut-Medoc.
Our Winery
We opened our winery in early 1999. Located on 3 acres in the Prosser Wine
and Food Park, our winery building is 15,000 square feet, which includes a
13,500 square foot cellar, tank, warehouse and barrel area as well as a
1,500 square foot tasting room, gift shop and office.
Our Vineyards
We start with the highest quality grapes from our own vineyard and carefully
selected contracted vineyards. We intentionally reduce our crop size by
40%-60% of Washington State norms and water stress our vines producing
small, highly flavored, intensely aromatic and color-rich berries.
 Our Winemaker
Ray Sandidge, our winemaker, is an artist... his art isn't hung on the wall,
it's poured into your glass. He handcrafts our grapes into award-winning
wines of supreme elegance with extraordinary fruit concentration and
structure.
Our Production
We opened our doors as a 3,000 case winery and are projecting that within
three years we will be at approximately 10,000 cases. We are predominately a
red wine producer with 90% of our production in red varietals - Cabernet
Sauvignon, Merlot, and Syrah. The remaining 10% is in Chardonnay with
Viognier soon becoming part of our white wine mix. Barrel aging plays and
important part in our wine production. Our wines are aged one-to-two years
in the finest French and Hungarian oak barrels and provided a minimum of
one-year bottle aging prior to release.
2890 Lee Road - Prosser Wine & Food Park - Prosser, WA 99350
(509)786-CORK (2675) Toll Free 
(888) 343-2675
 Fax: 
(509) 786-2679
Win...@KestrelWines.com

 
Non sapevo di si' tanta documentazione. Traduco volentieri dietro
compenso. Pagabile in bozze di vino. Bryant s'intende, che non ho mai
assaggiato.
F.

 
Com;limenti l'avvocato delle bottiglie che sono per tutti, fa l'elenco
dei migliori produttori italiani, pastando da Wine Spectator di Marzo
o Aprile ma si dimentica che (1) i vini in tale ranking sono
discretamente difficili da trovare all'Esselunga e (2) il prezzo medio
supera leggermente le 20.000 (ma anche le 30). Viva la coerenza!
F.

 ha scritto nel messaggio
news:3ed3d336.01071...@posting.google.com...


 
Come al solito sei approssimativo e strafottente. Non solo, non ti
documenti neanche. Basta andare sul sito di WS per leggere che non e'
ne' quindicinale ne' mensile: esce 18 volte l'anno. Quindi esce una
volta ogni 20 giorni e poco meno di un terzo. Per la precisione. Solo
che talvolta esce di mese in mese, talaltra (come a Maggio e Giugno e
a Settmebre e Ottobre) esce ogni quindici giorni. Caro il mio guru (gi
minuscola) del calice se leggessi qualcosa di vino avresti una cultura
enologica che va oltre quella della setitmana enigmistica... Comunque
come disse Costanzo "mi dimostri che non e' un cazzaro" ecco qua il
link:
https://commerce.cdsfulfillment.com/WNE/subscriptions.cgi
Gandula!
Adios
F.

 ha scritto nel messaggio
news:3ed3d336.01072...@posting.google.com...


E appena diventato GP2001. Problema Y2K?
Mi dispiace metterti nel mio kill file, ma lo meriti proprio. Mi fai
venire nostalgia degli spammatori.


 ha scritto nel messaggio
news:1c4pltcbsr0pd74m1...@4ax.com...


 ma un bisettimanale.
Allora se vuoi mandarmi un WS perche' non mi mandi quello che porta
sul dorso la data del July 15, 2001 oppure quello del March 15, 2001 ?
Te lo dico io perche' non mi arrivano: NON ESISTONO. e per essere
quindicinale ci vogliono 24 pubblicazioni l'anno se la matematica non
e' un'opinione.
Adios
Sempre piu' Gandula!
Ah, dimenticavo
[PLONK!] 
Ma perche' non l'ho fatto prima ?
F.

 O adesso che sei "emigrato" in UK hai scoperto anche Decanter?
Decanter non l'ho mai letto, perň quest'anno al Vinitaly sono stato ad una
degustazione di porto condotta da un loro giornalista e devo dire che č
stata di gran lunga la migliore del genere cui abbia partecipato.
Saluti
Luca