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Thread: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

  1. #1
    cwdjrxyz Guest

    Default TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    A single bottle of Quipe Santa Barbara, Los Olivos Vineyard Viognier
    1991 surfaced. I had not been able to find it for a long time. I
    assumed it would be well past the peak. Most Viogniers that I have had
    are best very young and many become rather flat and lose fruit very
    soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    that have aged very well, but none have come my way.

    This wine was properly stored since release. There were no issues, the
    fill was very high, and the cork was in top condition. The color was
    light yellow. To my surprise, the wine showed no decline at this
    extended age. There was still a floral character, difficult to define,
    some white fruit, and even hints of honey and vanilla. There was
    plenty of acid and a few tartrate crystals on the cork. The wine was
    fuller than many of this variety - somewhere between a French Condrieu
    and a classic white Hermitage. Needless to say, this wine escaped the
    fate of being used to cook some shrimp with some lemon juice added.
    The shrimp had to do with brine, herbs,and spices.

  2. #2
    DaleW Guest

    Default Re: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    On Jan 31, 10:51*pm, cwdjrxyz <spamtr...@cwdjr.info> wrote:
    > A single bottle of *Quipe Santa Barbara, Los Olivos Vineyard Viognier
    > 1991 surfaced. I had not been able to find it for a long time. I
    > assumed it would be well past the peak. Most Viogniers that I have had
    > are best very young and many become rather flat and lose fruit very
    > soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    > that have aged very well, but none have come my way.
    >
    > This wine was properly stored since release. There were no issues, the
    > fill was very high, and the cork was in top condition. *The color was
    > light yellow. To my surprise, the wine showed no decline at this
    > extended age. There was still a floral character, difficult to define,
    > some white fruit, and even hints of honey and vanilla. There was
    > plenty of acid and a few tartrate crystals on the cork. The wine was
    > fuller than many of this variety - somewhere between a French Condrieu
    > and a classic white Hermitage. Needless to say, this wine escaped the
    > fate of being used to cook some shrimp with some lemon juice added.
    > The shrimp had to do with brine, herbs,and spices.


    Indeed surprising, thanks for report (Quipe or Qupe?)

  3. #3
    cwdjrxyz Guest

    Default Re: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    On Feb 1, 8:14*am, DaleW <Dwmi...@aol.com> wrote:
    > On Jan 31, 10:51*pm, cwdjrxyz <spamtr...@cwdjr.info> wrote:
    >
    >
    >
    > > A single bottle of *Quipe Santa Barbara, Los Olivos Vineyard Viognier
    > > 1991 surfaced. I had not been able to find it for a long time. I
    > > assumed it would be well past the peak. Most Viogniers that I have had
    > > are best very young and many become rather flat and lose fruit very
    > > soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    > > that have aged very well, but none have come my way.

    >
    > > This wine was properly stored since release. There were no issues, the
    > > fill was very high, and the cork was in top condition. *The color was
    > > light yellow. To my surprise, the wine showed no decline at this
    > > extended age. There was still a floral character, difficult to define,
    > > some white fruit, and even hints of honey and vanilla. There was
    > > plenty of acid and a few tartrate crystals on the cork. The wine was
    > > fuller than many of this variety - somewhere between a French Condrieu
    > > and a classic white Hermitage. Needless to say, this wine escaped the
    > > fate of being used to cook some shrimp with some lemon juice added.
    > > The shrimp had to do with brine, herbs,and spices.

    >
    > Indeed surprising, thanks for report (Quipe or Qupe?)


    The label says Qupe, but there is a typo in my notebook that lists my
    wines. Some of the longest lasting white California wines I have had
    came from around Santa Barbara, including many reserve Chardonnays
    from Au Bon Climat. In some areas there, fog rolls in to reduce the
    temperature and sunlight, so some grapes are grown under rather cool
    conditions there.

  4. #4
    Mark Lipton Guest

    Default Re: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    On 1/31/10 10:51 PM, cwdjrxyz wrote:
    > A single bottle of Quipe Santa Barbara, Los Olivos Vineyard Viognier
    > 1991 surfaced. I had not been able to find it for a long time. I
    > assumed it would be well past the peak. Most Viogniers that I have had
    > are best very young and many become rather flat and lose fruit very
    > soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    > that have aged very well, but none have come my way.
    >
    > This wine was properly stored since release. There were no issues, the
    > fill was very high, and the cork was in top condition. The color was
    > light yellow. To my surprise, the wine showed no decline at this
    > extended age. There was still a floral character, difficult to define,
    > some white fruit, and even hints of honey and vanilla. There was
    > plenty of acid and a few tartrate crystals on the cork. The wine was
    > fuller than many of this variety - somewhere between a French Condrieu
    > and a classic white Hermitage. Needless to say, this wine escaped the
    > fate of being used to cook some shrimp with some lemon juice added.
    > The shrimp had to do with brine, herbs,and spices.


    Thanks for the very interesting note. I assume that you mean Qup, Bob
    Lindquist's operation in Los Olivos. I have very fond memories of some
    of his Syrahs, but can't recall ever having had his Viognier. Regarding
    the comparison to White Hermitage, they are made from a mixture of
    Marsanne, Roussanne and Viognier in which Marsanne is usually the major
    component, no?

    Mark Lipton

    --
    alt.food.wine FAQ: http://winefaq.cwdjr.net

  5. #5
    cwdjrxyz Guest

    Default Re: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    On Feb 1, 1:08*pm, Mark Lipton <not...@eudrup.ude> wrote:
    > On 1/31/10 10:51 PM, cwdjrxyz wrote:
    >
    >
    >
    > > A single bottle of *Quipe Santa Barbara, Los Olivos Vineyard Viognier
    > > 1991 surfaced. I had not been able to find it for a long time. I
    > > assumed it would be well past the peak. Most Viogniers that I have had
    > > are best very young and many become rather flat and lose fruit very
    > > soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    > > that have aged very well, but none have come my way.

    >
    > > This wine was properly stored since release. There were no issues, the
    > > fill was very high, and the cork was in top condition. *The color was
    > > light yellow. To my surprise, the wine showed no decline at this
    > > extended age. There was still a floral character, difficult to define,
    > > some white fruit, and even hints of honey and vanilla. There was
    > > plenty of acid and a few tartrate crystals on the cork. The wine was
    > > fuller than many of this variety - somewhere between a French Condrieu
    > > and a classic white Hermitage. Needless to say, this wine escaped the
    > > fate of being used to cook some shrimp with some lemon juice added.
    > > The shrimp had to do with brine, herbs,and spices.

    >
    > Thanks for the very interesting note. *I assume that you mean Qup, Bob
    > Lindquist's operation in Los Olivos. *I have very fond memories of some
    > of his Syrahs, but can't recall ever having had his Viognier. *Regarding
    > the comparison to White Hermitage, they are made from a mixture of
    > Marsanne, Roussanne and Viognier in which Marsanne is usually the major
    > component, no?


    Yes, the label for the wine mentions Lindquist. I don't know why the
    name Qupe was used for the wine brand. This wine is the only one I
    have ever had from Qupe. Although classic white Hermitage can have a
    bit of Viognier, I don't think I would mistake it for Viognier. I was
    making the comparison more on the body(concentration etc) of the wine.
    The French Condrieus can have considerably less body than this wine,
    although some claim that many of the present Condrieus are a bit below
    the quality they can be due to vineyard expansion with new vines, etc.
    On the other hand the better classic white Hermitages can be very full
    and last very long, but some claim that there has been some decline in
    many white Hermitages and they may no longer last as long as was once
    the case for many.


  6. #6
    Bi!! Guest

    Default Re: TN Quipe Santa Barbara, Los Olivos Vineyard Viognier 1991

    On Feb 1, 6:44�pm, cwdjrxyz <spamtr...@cwdjr.info> wrote:
    > On Feb 1, 1:08�pm, Mark Lipton <not...@eudrup.ude> wrote:
    >
    >
    >
    >
    >
    > > On 1/31/10 10:51 PM, cwdjrxyz wrote:

    >
    > > > A single bottle of �Quipe Santa Barbara, Los Olivos Vineyard Viognier
    > > > 1991 surfaced. I had not been able to find it for a long time. I
    > > > assumed it would be well past the peak. Most Viogniers that I have had
    > > > are best very young and many become rather flat and lose fruit very
    > > > soon. I have heard of a very few Viogniers, mostly rare sweet ones,
    > > > that have aged very well, but none have come my way.

    >
    > > > This wine was properly stored since release. There were no issues, the
    > > > fill was very high, and the cork was in top condition. �The color was
    > > > light yellow. To my surprise, the wine showed no decline at this
    > > > extended age. There was still a floral character, difficult to define,
    > > > some white fruit, and even hints of honey and vanilla. There was
    > > > plenty of acid and a few tartrate crystals on the cork. The wine was
    > > > fuller than many of this variety - somewhere between a French Condrieu
    > > > and a classic white Hermitage. Needless to say, this wine escaped the
    > > > fate of being used to cook some shrimp with some lemon juice added.
    > > > The shrimp had to do with brine, herbs,and spices.

    >
    > > Thanks for the very interesting note. �I assume that you mean Qup� Bob
    > > Lindquist's operation in Los Olivos. �I have very fond memoriesof some
    > > of his Syrahs, but can't recall ever having had his Viognier. �Regarding
    > > the comparison to White Hermitage, they are made from a mixture of
    > > Marsanne, Roussanne and Viognier in which Marsanne is usually the major
    > > component, no?

    >
    > Yes, the label for the wine mentions Lindquist. I don't know why the
    > name Qupe was used for the wine brand. This wine is the only one I
    > have ever had from Qupe. Although classic white Hermitage can have a
    > bit of Viognier, I don't think I would mistake it for Viognier. I was
    > making the comparison more on the body(concentration etc) of the wine.
    > The French Condrieus can have considerably less body than this wine,
    > although some claim that many of the present Condrieus are a bit below
    > the quality they can be due to vineyard expansion with new vines, etc.
    > On the other hand the better classic white Hermitages can be very full
    > and last very long, but some claim that there has been some decline in
    > many white Hermitages and they may no longer last as long as was once
    > the case for many.- Hide quoted text -
    >
    > - Show quoted text -


    I've had a bit of Hermitage Blanc from the late '90's that are hit and
    miss (about 30% over the hill and 20% marginally oxidized) but my
    recent experience with Chave Hermitage Blanc from 2003 on leads me to
    think that these may be very long lived wines.

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