All posts tagged: robert parker

The upward creep: will price points replace Parker points?

Re-posted from the Liv-ex blog! See also this excellent overview of en-Primeur price increases this year so far.  Followers of this year’s En Primeur campaign will have noticed that release prices are creeping up again. What’s behind the upward creep? In a previous post we saw that release prices have been stuck at elevated levels since 2011: after the heady bull-market for the 2009 and 2010 vintages, prices did not revert to pre-boom levels but got stuck somewhere in between. You could say that the En Primeur system lost its innocence during the bubble years. Producers still remember a ballooning spread between En Primeur and London prices when the secondary market became red-hot. The fear of regret is a powerful motivator. No producer wants to run the risk of leaving money on the table again, especially when a vintage feels right. The Wine Society has described the vintage in 2015 as “unquestionably the finest for the past five years.” Producers are aiming higher in case the vintage booms. Apart from release price stickiness, there’s another reason …

Tasting Algos, Spring II: Angular

When would you say that a wine is angular? Descriptors used in similar contexts are: attenuated astringent austere disjointed charmless lean compact compressed hollow monolithic For well-reviewed wines, angular often refers to a finely-balanced nervous tension. A JR review of 1996 Louis Roederer Cristal Brut (61% Pinot Noir, 39% Chardonnay) says  “tangy and very vibrant and nervy… very tight… tightly laced like a corset – very nerveux… firm… fine and tight and angular.” Context is everything. Quality wine has angles and edges: a complicated backbone of acidity to keep it standing as the years go by. Great wine fills in and around its polygon structure. Vertices soften and sharp edges fold into each other. Character develops slowly in a delicate balance of hardness and softness, supple flesh on sinewed angles. In a post on Australia’s Fear of Natural Acids, Philip White writes about natural versus added tartaric acids. The natural acids lock “flavours together, and train them to sing in harmony” while corrective tartaric acid “always looks awkward and angular, never really harmonising.” If you think a wine will improve with age, …