Proprietor's Reserve Cabernet Sauvignon

First off, you do know you could have just commented straight on the wine review (though hey more things in the forums isn't a bad thing either, so I'm not complaining). As for the wine, I can't stress enough that generally a metallic taste to wine is pretty rare. So I am hoping this was a one off thing, as i mentioned in the review.

I really think this wine would have had potential if it hadn't been for that metallic flavour, especially considering it's a proprietors reserve.

I will have to see if I can get a hold of another bottle of this wine, maybe from a different year, and see what happens. Other then that I'm not sure what to tell you, if any one else on here has had this wine maybe you could add your two cents.

huh, I did not notice you can post on wine reviews (I will remember that for the future). Though as you said the forums could use some more posts, and I thought that this would make a good discussion topic.

I look forward to hearing about the wine again when you get another bottle. In the meantime I know a metallic taste is generally bad and rare, but why? I know an overbearing metallic taste causes other flavors to go away but what about slight tastes of it? and I know you mentioned briefly how that taste can occur but care to elaborate?

First off, I'm hoping to get another bottle soon but it depends on a few factors. So with those factors I am hoping maybe to have a revised review of the wine in maybe a week or so (I hope).

As for your questions, I guess I should just sort of explain every thing I personally know about these metallic flavours (which admittedly isn't a whole lot). Metallic tastes with a wine aren't necessarily a bad thing, but when it is meant to be there it is generally described as a mineral taste. This is generally a feature of the terroir (basically the soil that imparts its taste to the wine) and can add a unique flavour to the wine. It becomes a bad thing when it is overpowering, which is usually caused by some rare flaw in the storage or production process.

As I mentioned in my review, this sort of problem is generally caused by the grapes (or even the wine) being stored in poorly tinned or sealed containers. This causes some of that metallic taste to transfer from that container into the wine. This is quite rare as vineyards tend to look out for this, but it sometimes isn't caught. Sometimes though it may even be your own fault, like if you pair a fruity wine with something like fish that can occasionally cause a metallic like taste as well.

and as mentioned this can cause the wine to be overbearing and even undrinkable, I mean come on do you wanna take a sip and feel like your mouth is full or pennies or iron bolts. So, I think I answered your questions ... I hope, Any other (or comments of the above)?

well ecadmin you definately know more then I do on the subject. for instance I didn't know about the fish with sweet wines thing, a will make sure I remember that for the future.

As for the empire wine, I realy can't wait to see if there is a difference with new one. Hopefully you get the wine in soon.