I’m enjoying the delicious pleasure this evening of a 2001 Dr. Frank merlot from an old favorite from my Finger Lakes days, Dr. Konstantin Frank Vinifera Wine Cellars. Recent statistics showing that the majority of wine bought in the US is drunk on the same day it is purchased is a little frightening, given the implications that data have for the wine market. Most folks buy wine to drink young; to them, wine that doesn’t fit that bill is bad, even if it becomes really, really good two or five or ten or twenty years from now. The “Barolo wars” that began in the 1970’s and 80’s are a good example: in response to consumers wanting wine to drink young, producers changed over from traditional ways of vinifying Nebbiolo — ways that made wines often better for paint stripper than dinner until they’d sat around for 10-20 years — to make “fresh(er) and fruity(er)” Barolo…if you can still call it Barolo, which is where the “war” part of the equation manifested.
Then again, Italians are still making traditional Barolo, and there will always be that subset of the wine-loving populous that keeps a wine cellar or, for the Francophone, vin de garde. The fact that nearly none of us can purchase Screaming Eagle doesn’t mean that the California cult boys are destined for bankruptcy.
Back to the merlot. My memories of this wine when I first bought it are clouded by six years, sixteen days distance; it was part of a case my parents let me choose on the first wine tasting excursion we made after I turned 21. Aside from how the wine has changed over that time, how much has my palate changed? I can look at my tasting notes from 2004 — yes, I still have them — but I can’t really judge how the wine has changed?
What I can do is say that I am at this moment enjoying flavors very different from what I enjoy upon opening a fresh, lithe, youthful red. The first pour on the first day it was opened defined my mental picture of “closed.” The tail-end of that “glass” (I tend to pour my nightly one-glass alotment as two mini-glass pours) was a darn sight better: rounder, fruitier, and less roughly tannic. Pouring the second libation via a Vinturi aerator made a substantial difference, perhaps the first time that I can say the Vinturi improved my initial impressions of the wine to the extent that I would consistently use it to maximize enjoyment of the rest of the bottle. (An aside: I’ve been experimenting with the aerator over the past month or so with a few different styles of wine. Look for the tie-in of my observations with a bit of chemistry soon.) Letting the wine rest in the glass for thirty minutes — without having used the aerator — produced a similar, but distinct effect, bringing the fruit upwards without as much effect on my perception of acidity.
– garnet red, just beginning to go tawny amber at the margins; limpid and glowing.
Initial tasting from just-opened bottle, no aeration: Rich, deeply textured nose: dusty dried cherry with lots of tingly acidity, fresh pine needles. Light-medium bodied (especially compared to the WA state reds I’ve been tasting of late.) First flavors are of blackberry leaf, herbaciousness overlaying subdued sour cherry underpinnings, with more acidity than tannins on the finish. Moderately long finish is dominantly acidic, but in an invitingly fresh rather than a mouth-puckering way.
+ Vinturi aeration: Substantially more aromatic, noticable immediately upon raising the glass and especially accentuating black currant and cherry notes. Previously mellow fruit is now bright. Acidity seems less sharp up-front, with a rounder and smoother mouthfeel overall. Finish not noticeably altered by aeration.