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This thread is designed to be a one-stop-shop for all your LabRat report needs. Got a bottle in your cellar that you can't remember the tasting notes on? Look it up here with easy links to the weekly wine.woot wonders! Have you received a Golden Ticket? Post up your notes in the main thread for the offering and it'll magically find its way here! Not signed up? Use the nifty sign-up sheet, and WD will get you signed up. And one day, you too, can be part of the pack - the Rat Pack!
If you've posted a LabRat experience and it hasn't been cross-posted here, please let me know. I will pretty much always let you know you've been cross-posted with a simple little statement of "You've been packed." If you're lucky, there'll be a link directly to your packed post.
Rules of Rattery:
cheron98 wrote:Experimental new thread here, we'll see how it goes. Each week I'll start up a new thread for the current offerings. What goes in here? The LabRat reports! In an attempt to consolidate reports into something coherent and in one easy place to find. I'll be scouring the main thread looking for the rats and pulling their reports in here (and encouraging all to come here!).
So LabRats, post away!
This week's pack:
marekny7 (Tempranillo)
UbiDubi (Tempranillo)
It's an interesting idea, but I think it's just one too many threads for people to worry about, especially week-to-week. The purpose of the main thread is for all discussion regarding that week's offering including the labrat reports. All of which WD links to at the beginning of the thread for easy retrieval.
But that's just my opinion.
Now if you were to make a single thread which would be used to house ALL the labrat reports each week in a single thread...that might be a different story.
HitAnyKey42 wrote:It's an interesting idea, but I think it's just one too many threads for people to worry about, especially week-to-week. The purpose of the main thread is for all discussion regarding that week's offering including the labrat reports. All of which WD links to at the beginning of the thread for easy retrieval.
But that's just my opinion.
Now if you were to make a single thread which would be used to house ALL the labrat reports each week in a single thread...that might be a different story.
As I pointed out over in the pub, a lot of times, people end up doing multi-part postings, and only the first gets linked to from the front page. So the later follow-up posts get lost. But like I said, this is experimental, so we'll see how it goes.
JW had mentioned the possibility of doing a single thread for all the lab rat reports, but that it might start getting odd for separating out each week's offering. He then went into some long-winded linkage discussion that I'm still trying to sort out...
If it turns out that this is just one of my hair-brained ideas that sounds good on paper but doesn't work so well in reality, no biggie
I agree with HAK. This is a fine idea, and I think it would work as a single thread. Many, and this was addressed last week, are too lazy, don't know how, etc, to look up old posts, even if posted in the quality posts section at the beginning of thread.
The advantages being, if it's posted at regularly, it will stay near the top of the forum list, and for those who don't belong to CT (and why the heck not?!) they may go back and easily look up tasting notes for a previous wine. I often do not taste my wines immediately (ok, not all of them) upon receipt, and will look up notes when I'm ready to imbibe.
So go for it, cheron98; I'm sure you'll make it work!
sanity wrote:I agree with HAK. This is a fine idea, and I think it would work as a single thread. Many, and this was addressed last week, are too lazy, don't know how, etc, to look up old posts, even if posted in the quality posts section at the beginning of thread.
The advantages being, if it's posted at regularly, it will stay near the top of the forum list, and for those who don't belong to CT (and why the heck not?!) they may go back and easily look up tasting notes for a previous wine. I often do not taste my wines immediately (ok, not all of them) upon receipt, and will look up notes when I'm ready to imbibe.
So go for it, cheron98; I'm sure you'll make it work!
Humm. Maybe we'll go with the single-thread thing, then
I find a lot of times, too, that the labrat link in the Quality Posts just gets lost in all the other "quality posts", since a lot of times the other posts get some verbose linkage, whereas the rat report gets something like "So-and-so provides some rattage."
We'll make it work.
Week of 6/2 -- Twisted Oaks Three-Pack
This week's pack:
marekny7 (Tempranillo)
UbiDubi (Tempranillo)
hardground (Granache)
hk94 (Granache)
Buttercup27 (*%#&@!)
tarheel17 (*%#&@!)
MalcolmPX (*%#&@!) and continued and part 3
labROUS (all three!)
cheron98 wrote:As I pointed out over in the pub, a lot of times, people end up doing multi-part postings, and only the first gets linked to from the front page. So the later follow-up posts get lost. But like I said, this is experimental, so we'll see how it goes.
JW had mentioned the possibility of doing a single thread for all the lab rat reports, but that it might start getting odd for separating out each week's offering. He then went into some long-winded linkage discussion that I'm still trying to sort out...
If it turns out that this is just one of my hair-brained ideas that sounds good on paper but doesn't work so well in reality, no biggie
My fav's are the ideas I come up with in my sleep, and then wake up all excited about my brilliant plan, only to realize some fatal flaw. Like there is no way I will ever fit a cruise ship into my car.
jwhite6114 wrote:My fav's are the ideas I come up with in my sleep, and then wake up all excited about my brilliant plan, only to realize some fatal flaw. Like there is no way I will ever fit a cruise ship into my car.
your dream comes true
marekny7 wrote:Ok, there it goes. As I wrote earlier I got the 2005 Tempranillo.
Poured some in the glass right after popping the cork. Not much on the nose yet, but I got a mouthful of tannins instead.Obviously needs some air.
After more than an hour the dinner is ready (garlic rosemary marinaded steak, roasted potatoes with broccoli and cheese, spring mix salad on the side) and the wine opened up a lot, nice rich color, little on the dry side and medium body. Along the way I picked some earth, herbs, cloves maybe. Other than that red currant (I will get it any time as I grew up on them) and cherries. Tannins were present all along but the food muted them very well.I still have about a third of the bottle left for tomorrow so there will be a note or two left then.
Overall I enjoyed the Tempranillo very much even though it was my foray into this variety.
Need to add or gift myself one more set.
Hopefully my $0.02 was helpful.
cheron98, had a question. Would you also be posting the wanna be labrat reports? Some of those tasting notes might be helpful as well (uh, not the ones that say, "I tried this and didn't like it."). I've posted a few wannabe's in the past, as I know a few other regular poster have, too.
sanity wrote:cheron98, had a question. Would you also post the wanna be labrat reports? Some of those tasting notes might be helpful as well (uh, not the ones that say, "I tried this and didn't like it.". I've posted a few wannabe's in the past, as I know a few other regular poster have, too.
Absolutely. I've seen the wannabes and have found them helpful, as I'm sure others have as well, so feel free to post it
Found my way to the lab rat reports, will keep an eye here as well...
UbiDubi wrote:LabRat Report-2005 Tempranillo
1st report, so bear with me.
No decanter available, so opened the wine about an hour before pouring. Having not had Tempranillo before, I knew not what to expect. The aroma was alot like Cabernet to me. That's what I would have guessed by the nose alone.
Poured two glasses, at room temperature, in the hotel room and headed down to dinner at LaStrada in the ElDorado. So no corkage fees, and I will remember Rapscallion for another trip. On first taste, both of us tasted no tannins. Zero. The one word reviews were...
Me: Smooth
Her: Flavorful (It doesn't make my teeth feel fuzzy)
Both of us had the "Chef's Tasting Menu". A four course "surprise" menu. Appetizers were antipasti of roasted vegies, prosciutto, mortadella, mozzarella, olives, and greens. Pasta course of penne w/ roasted tomatoes, saffron risotto, and mushroom ravioli. Main course of chicken Parmesan and swordfish w/ a tomato-caper sauce. Dessert was a vanilla gelato.
The wine "worked" with everything. Didn't try it with the gelato. This did not have a big mouth feel, and not very complex. I picked up definite flavors of berries. Not a "winey" wine. I dubbed it the wine for people who don't like wine. If you have had red wines, and didn't like the "puckerness factor", then this wine would be for you. As ElJefe said earlier, this would be a good starter set to try out reds. I would like to try this wine slightly chilled and see how that affects the body.
Hope this helps someone decide.
hardground wrote:I got the Grenache.
Light ruby in color, almost Pinot noir-ish. Great aroma. From pop to pour, the smell is what is driving the experience. Take a sip: a little spicy, soft and full of berries. Also, a little bit of earth, too (dust? chicken coop? good either way and I realize I suck at descriptors). The mid palate is strong, but leaves you wishing for more on the finish. A bit more acidity than I'd expect from grenache, which was perfect with dinner.
Serve this wine at party during appetizers, and you won't hear a complaint. It's built for drinking now, though so smoke em if you got em. This is a good bottle to have in your cellar when in the mood for something good but a little trashy. Pizza and pr0n. I like it.
this will turn into a LOT of work for you over time, but i, for one, find it really useful, so MUCHAS GRACIAS!!!
themostrighteous wrote:this will turn into a LOT of work for you over time, but i, for one, find it really useful, so MUCHAS GRACIAS!!!
MalcolmPX wrote:LabRabbit Report - 2005 Twisted Oak *%#&@!
This is not an "official" LabRat report as I did not receive a Golden Ticket for this item. I *did* receive a Golden Ticket for a previous February offering (ordered under my already black-boxed primary account), but I wootleg and didn't receive it until April. I do happen to have a bottle of the 2005 *%#&@! on hand, and it seemed appropriate to redeem myself ever so slightly by taking on the LabRole.
Thus, the LabRabbit report. Like Alice's WR, I'm late for this very important date. Unlike WR, I get to make up for it.
Now on to the wine.
Upon opening, the first thing to hit is the leathery scent of Syrah, which asserts itself big time despite playing second fiddle in this blend. It's immediatelty followed by toasted blueberry poptart with some blackberry in the filling.
In the glass (a Riedel Vinum Syrah [RVS] glass, for those who care about sucht things), a rusty, purplish garnet color that turns clear about 2mm from the edge. I can see through the disk at all points. The color does not stick to the glass and after swirling, legs take anywhere from two to ten seconds to roll down three inches of glass.
The shape of the RVS glass means that the nose will be prominent throughout consumption, and the leather hits me square as I take the first sip. Initial attack is kinda hot with a bit of sour cherry. The tannins are very smooth; to the point that I really don't notice them. I prefer my Rhône-/Languedoc-styles with a bit of tannic bite at the end (it should "dry-clean" my mouth), so that's a minus for me. It would probably be a plus for most Rhône neophytes.
I must decant this for a bit, and begin preparing my dinner. More later.
Thankx Malcolm! That big button is getting harder to resist
labROUS wrote:Okay, I guess I've been a well behaved rodent. My double secret probation has been lifted and I'm taking my chances with reviews again. Por eljefetorcido y otros que no saben – labROUS is SonomaBouliste (see sidebar on blog page for "Weary Winemaker" blogs) is a Sonoma Valley winemaker of dubious repute.
LabROUS report
2005 Twisted Oak Grenache
Medium red. Initial aromas of raspberry and strawberry with a gamy note. After swirling it develops very ripe cherry and berry aromas with a bit of raisin, almost Zin-like. There are added notes of cinnamon and a slightly smoky, Syrah-like character. There is a lot of complexity and a mature aspect to the aroma; this doesn't smell like the straightforward fruit bomb that often typifies young Grenache. There's a big sweet, full entry, lots of very ripe fruit flavor with good acid balance, and the tannins are moderate. There is some alcohol heat, which comes on mid-palate and intensifies a bit at the finish. Given the complexity and seeming maturity of the aromas, the soft tannins, and the alcohol, I think this wine will probably be most enjoyable over the short term and is probably not a great candidate for extended aging.
2005 Twisted Oak Tempranillo
Medium dark to dark purple-red. Initial aromas are of low to medium toast oak, ripe plum, dill and black olive. With swirling the fruit aromas intensify and are joined by leather, licorice and tobacco while the oak is still quite evident. More aeration brings out more fruit, a toffee-like character and some floral notes. Although I'm not much of one for decanting, if you're going to drink this one young it will probably be much more interesting if decanted / aerated first.
The entry is sweet and full, there is good weight and viscosity, and that texture is consistent through the mid-palate to the rich finish. The fruit and oak flavors don't seem fully integrated yet, and there is some drying astringency. There is adequate acid for balance without tartness. This wine seems like it will benefit from aging at least another couple of years.
2005 Twisted Oak *%#&@!
Medium dark purple-red. Initial aromas are stewed fruit, sandalwood, black pepper and oak. With swirling there is plum and cherry, chocolate, orange peel and a "meaty" character. Further aeration yields vanilla, leather, a bit of mint, modeling clay and lots of black pepper. The entry is quite sweet, full and mouthcoating. The middle is full and fruity with a chocolatey aspect, without a lot of apparent acid. There is a bit of unresolved tannin, but the finish lingers for some time. This seems more developed than the Tempranillo but will probably also benefit from cellar age.
These three wines definitely show a kinship. The regional characteristics and winemaking style are consistent. All three are fairly big, quite ripe and a tad rustic – typical of Sierra foothill wines. The style blends elements of new and old world winemaking, big and ripe, yet complex rather than simple and fruity.
Thanks SB!
MalcolmPX wrote:LabRabbit Report Part, the second: After forty minutes in a decanter.
Leather nose has subsided quite a bit, giving way to the PopTart filling and a slight bit of petrol/pork fat. The palate changes from second to second. Soft attack still with sour cherry on leather. This melts into some sort of dark fruit, baking chocolate (not milk chocolate, not deep milk chocolate, not dark chocolate, but 90+% cacao baking chocolate), and tar (not necessarily in that order) mid- to back-palate where it's joined by bacon. Then in that spot on the roof of my mouth where the bitterness hits me, is is a finish of softened suede, Coca-Cola Blak, bacon, and baking chocolate, and YES tannins drying out my mouth. Not as much as my favorite wines from Southwest France or Uruguay, or even a Languedoc Grenache, but they're there. I should enjoy this with the bacon-wrapped filet mignon I'm preparing.
hk94 wrote:Labrat report - pt. 1
Sorry so long. I'm a verbose individual. Also, I think it's fair to say that while I enjoy wine, I despise pretension, so I'm trying to keep this low key.
I am not familiar with the Grenache so much (I bought this for the Tempranillo and the naughty word wine), so this was a nice surprise. It came last night, but I decided to white trash it up with some beer and was in no condition to try the wine by the time my husband got home.
Since everything is better with pics, here it goes!
Bottle sitting on my filthy counter, with my Willy Wonka ticket. It's OK to be jealous of my formica. I know you all are.
When I pulled out the cork, it was literally crumbling. This doesn't bode well. But check out what was all around the lip of the bottle. This is just nasty. It's not cork, I'm not sure what it is.
It just appears to be sentiment. Wasn't planning on decanting, but I guess I have to now.
Sitting and decanting. I'm grilling a turkey breast for dinner, so it'll probably be later before I try it. My husband stole a glass, and he said it was "spicy". He never offers up an opinion on wine, so consider yourselves all lucky.
Labrat report - pt. 2
No more photos. Too much effort and I'm just wanting to curl up with the wine! Wine decanted for about 75 minutes, and I needed to grab some before my husband drank it all.
Color is very dull. Not a garnet, much too flat to be that. I'm going to borrow a page out of Gary V's book, since I feel bad for trashing him a couple of weeks ago, and say that the color looks EXACTLY like the black cherry kool-aid I used to drink as a kid.
Nose: The earth is the first thing that hit me. I tried not to read the other posts so I wouldn't be spoiled, but I can't help myself. I'm looking for the strawberry scent, just not picking it up. I am getting some spice though. Nutmeg? Maybe cinammon? Anyway, I really like the nose. I'm more into these aromas than fruity aromas.
Appearance: A quick swirl of the glass, this looks lighter in body than I expected. Closer to a pinot noir, but I guess that makes sense, since everyone recommend fowl to go with this. You can see your fingers through the wine, but barely.
Taste: The first thing I thought when I tasted was light smoke. Not smokey like when you normally describe wines as "smokey", but more of a tobacco flavor. Sort of like I licked the inside of a humidor. Which I try to do at least twice a day. Some oak comes through on the mid pallet, but it's not too overdone. Then comes the finish. It's one part spice, one part heat. The first sip I took, I was thinking black pepper, but subsequent sips do taste a little hot. But that pepper taste is still in there.
Verdict: Not too bad. I'm almost relieved I wasn't saddled with a heavier wine on such a warm day. It's very easy to drink, but I question how well it'll pair with food. An earlier review suggested pizza, and I thought at first that this would be too light for that, but now I'm thinking it's best with shellfish in red sauce. All in all, I wouldn't buy a 3 pack of just this, but I think it'll be a nice contrast to the other wines in this set.
Now my turkey breast burned while I was typing, so I'll find out how it goes with carcogens! I hope someone found this helpful.
MalcolmPX wrote:LabRabbit Report, Part, the third: After dinner
As predicted, this wine was excellent with the meal which consisted of bacon-wrapped filet mignon (courtesy Omaha Steaks), green and wax beans with a cranberry-butter-herb sauce, and butter and herb mashed potatoes. I'm single so the beans were Birds Eye and the potatoes were Betty Crocker. I also used a cup of it to make a variation of my favorite Merlot Cream sauce (*%#&@!-ing Cream Sauce?), which I put over the potatoes and drizzled a little over the filet. It worked very well, and the smooth tannins, still not to my "monster truck" liking, did a good job of half-cleaning my mouth.
Bottom line, this wine is an excellent example of a California Rhône style blend. If you know and love true Rhônes, you might find it wanting in some ways. It's definitely a "New World" blend, especially after some time opening up when the leather gives way to the fruit. If you like Rhône blends of the new world, you'll find it squarely within your expectations and enjoy every sip. If you're new to Rhônes, this is a good starting point that will expose you to some of their idiosyncracies without drowning you in them. A solid effort and at under $17 a bottle, a good QPR with this offer.
MalcolmPX (a.k.a., iByron) Out!
Edit: Sorry, missed the double post, oops Just tryin to help. Kim
yathink2 wrote:Edit: Sorry, missed the double post, oops Just tryin to help. Kim
No probs, I appreciate the help I yanked out the other one and fixed the link. I *really* appreciate the help, actually. I'm ecstatic that y'all are stepping up to help out with this. Makes me love you guys & this place even more
buttercup27 wrote:Woo Hoo!
Thank you so much for the opportunity to make a complete fool of myself at work. My employees don't need anymore proof that I'm crazy and a wine lover. Having to explain what the golden ticket was while grinning ear to ear is not that easy!
Labrat for the *%#&@!
(not to have any preconceptions, I will abstain from reading the last few pages of comments until I taste)
Dinner is almost done, and lab partner is on the way... although if he takes too long the experiment may be over.
Don't know how it will pair, but I'm making Caesar salad and Rice noodles with olive oil, roasted garlic, and vine ripe tomato sauce.
Back shortly!
cheron98 wrote:No probs, I appreciate the help I yanked out the other one and fixed the link. I *really* appreciate the help, actually. I'm ecstatic that y'all are stepping up to help out with this. Makes me love you guys & this place even more
It is a great community isnt it?
yathink2 wrote:It is a great community isnt it?
Yeah Just FYI - I haven't been posting the "announcement" posts, other than to update the header for the week with the person's name and which wine they got. Just pulling in the actual reports over here.
buttercup27 wrote:Ok, pop and pour... Tartrates on the cork and inside the bottle
(Wellington has taught me this is a good thing)
Color purpley-red light in color, I can see through the glass easy, but not the decanter
Smells like dark fruit and a perfumy spice
First taste, kinda hot... needs some time to open up
45minutes later:
Soft and juicy right away and then the tannins come and attack. Peppery finish.
Lab partner arrives...
Me: "So, what do you think?? What do you taste?"
Him: "I don't have that kind of palate, man..."
Me: "Do you taste any fruit? Leather? Spice? Dirt?" (assorted nagging )
Him: "It tastes ok"
Me: "How does it taste at first? Fruity? Then do the tannins dry up your mouth? "
Him: "It has a sweet aftertaste"
Me: "Uhhhh I need to type something here.... How is it compared to other wines?"
Him: "Well... Poizin... WOW, Thats a great wine and that mertiage your friend brought over, that was great too"
90 minutes after open:
Him: "Its good I like it , I could drink a lot of it"
Me: "............"
This wine definitely benefits from decanting, but I'm not sure I adore this style of wine. I prefer a full bodied, bad ass wine. This wine is almost pinot noirish in body and I'm typically looking for more from a wine.
I hope my comments are useful to someone...
I'm not an wine expert by any means, but I do love the grapes!
I really love this place and you are all so generous with your knowledge and wit!
While I read the main thread religiously--good member of the Church of Wine Woot that I am--I like the idea of labrat reports being conolidated in one place.
cheron98 wrote:Yeah Just FYI - I haven't been posting the "announcement" posts, other than to update the header for the week with the person's name and which wine they got. Just pulling in the actual reports over here.
No problem, Thanks for doing this!
yathink2 wrote:No problem, Thanks for doing this!
I just wanted to say how much I appreciate this thread. I only get to check the boards a few times a day (if at all) and sometimes the prospect the sorting through hundreds of posts makes me want to curl up into a ball and close the browser.
Thanks again so much!
tarheel17 wrote:"So sorry I'm late, Mrs. Woot."
*shuffles papers sheepishly*
"Let's see, I have my homework assignment somewhere…"
*drops pencils, papers, random playing cards all over the floor*
"OK, OK, here it is. Really, I'm sorry I didn't get it done in time….maybe you could give me an extra credit sort of thing to do later?"
*slinks back to desk and slouches as low as possible, avoiding the glares from her classmates and teacher…*
EDIT:The 2005 Twisted Oak *%#&@! was tasted. Please don't take off too many points....
Ahem. So, tonight I raced back (inasmuch as anyone can race back through rush hour traffic) home to taste my labrat bottle. Since I am late to post, I decided to do a three part analysis (you know, for extra credit and all that…). Follow along if you will.
PART ONE: How the wine does by itself (or, what to do while you wait for dinner)
I popped the cork, started some laundry, ran on the treadmill for 30 minutes, showered, and 1.5 hours later, poured myself a glass. This is my version of lazy-gal's-decanting.
I swirled and sniffed and I got a little rubber dust, and some overripe blackberries. Nice.
On the palate I got my first EVER taste of smoked meats (in wine, that is). I hear that description often for certain red wines, but I'm happy to say that for the first time EVER in my 2-year taking-wine-seriously career, this blend has finally given it up. To my very own personal olfactory bulb. This is very exciting to a wine geek like me. Besides that, I noticed a rich midpalate, very smooth, that transitions perfectly to the finish with just a hint of spice. My only complaint at this point was that the finish was a tad too 'hot' (alcoholic) to me.
PART TWO: How the wine does with food (or, how to best disguise my wine addiction with an appearance of normalcy)
Having been out of town since Monday night, there wasn't a whole lot to choose from in the dinner department. So I settled for leftovers of what appear to be a Black Bean Mango Barley dish (obviously, not something I made). The dish itself is sweet, but a tad bland. Now, I am always hesitant to pair wine and food. Always. No matter what anyone says, I usually do not enjoy wine and food together. I'd say 90% of 'accepted wine pairings' (like shiraz and dark chocolate, or chianti and spaghetti with tomato sauce) I don't like. This is perhaps because I am a slight supertaster (yep, took the test and everything) or maybe I just like my wine unadulterated. Who can tell.
Anyway, I can count on both hands the number of times that I have truly felt that the food enhanced the wine and vice versa in my dining experience (30 years, for you nosy types). So imagine my surprise when I discovered that THIS wine and THIS dish, went hand and hand like PB&J. I was so excited I wolfed everything down and guzzled my first glass with naught but a few notes, which were:
This wine is GREAT with food, it brings out the sweetness of the dish with its contrasting sour and earthiness. Meanwhile, the alcoholic finish completely disappears. I can't get enough of it!
PART THREE: How the wine does against a contender (or, how to irritate your building manager by recycling way too many glass bottles each week)
In the kitchen, I found a bottle of Il Tarocco Chianti Classico 2005 on the counter. No telling how long it's been open – my husband is not at home right now to query. I did not buy it, nor have I ever seen it before. I'm guessing it's about a $10 bottle, but don't' know for sure.
Anyway, when a wine geek like me sees two open bottles on the counter, there is only one recourse: pit them against eachother! Who cares if one is sangiovese, and one is a Spanish blend. It matters not to the nerdy girl in the first row.
What I found was that the Twisted Oak retained it's lovely charred sausage personality, complete with bloody fruit and even some stone and dirt (which I hadn't noticed before). The Chianti? Well, let's just say the fruit flavors were AWOL, and it was a sour, sour, SOUR experience. I'm back on the TO and sucking it down happily.
Thanks to everyone for reading this entirely too long post. And most of all, thanks to el jefe for making such great wine! This is not some mass-marketed fruit bomb with zero personality (but big bahonkas). This is the real deal. The kind you take home to marry. This wine is in it for the long haul.
Week of 6/9 -- Saxon Brown Part 1: Two Pack
This week's pack:
BobboinAVL (Zinfandel)
otolith (Zinfandel) and day 2
JanFP (Zinfandel)
mbrengman (Syrah - V2006)
norvegicus (Syrah - V2006)
fairnymph (Syrah - V2006, cooked)
A note about this week's pack - Jeff accidentally sent WD the wrong vintage for the rats for the Syrah, so instead of the 2005 in the offering, they received the 2006. Jeff says they have the same signature though, so all should be well.
norvegicus wrote:OK I couldn't wait until dinner. Popped the cork and decided to decant it for a bit before dinner. My wife and I each had a little taste. Both of us are wine review neophytes.
There were some crystals on the cork, so I wiped out the bottle neck carefully.
This wine is a VERY dark, almost opaque, purplish, burgundy ,PLUM color. It looks like a much older wine, not like I'd expect a 2006 to look.
Me: this is a savory wine, not fruity, I smell tobacco, leather, EARTH, and a hint of cherry pits, tiny bit of alcohol heat but you have to think about it to notice it
wife: PLUM, earthy
consensus: dark, pitted fruits
STRONG early hit on the tip of the tongue with some heat quickly progressing to the sides with acidity. Tannins hit hard and early. Kind of a short finish, or maybe it's just a subtle finish that is really smooth. The tannin dry feeling on my tongue doesn't last uncomfortably long at all.
It tastes like it smells, very earthy, not very fruity except for DARK, PITTED fruit.
NONE of this is harsh at all. Overall impression is SMOOOOOOOTH and ELEGANT and COMPLEX. The only time I notice any alcohol heat is right the beginning and then it's gone.
This is a VERY complex wine, especially for a youngish varietal. I'm impressed. For a wine this young to be this complex and smoooooth right out of the bottle is rare.
This is delicious wine. I'm very much looking forward to having it with dinner: grilled filet mignon and some fresh home made pesto pasta.
I just decanted it. More later.
norvegicus wrote:Pepper! There's pepper in there! Maybe "white" pepper? I don't know, but I like it. Time to grill the steaks...early dinner because of my stupid meeting...
norvegicus wrote:I have to leave for my meeting, but here's a quickie.
We marinated the steaks in olive oil, balsamic vinegar, and salt and pepper and grilled them. Accompanying them were steamed green beans and mashed potatoes and au jus gravy (the pesto we saved for tomorrow).
The wine got fruitier with an hour in the decanter and with the food. But it's still DARK, pitted fruits. It lost almost all the alcohol heat, this is NOT a hot wine at all, which I very much appreciate. The tannins softened almost completely, not sure if this was the food (probably) or just time in the decanter - I had to really think about it to pull any tannins out of the experience.
Did it change significantly? Yes, but not in it's prime quality of being SMOOOTH and Elegant.
My wife's comment: "This goes EXCEEDINGLY well with these steaks, and especially with my balsamic marinade."
Consensus: Excellent wine and I wish I would have bought more. Looking forward to Thursday's offering.
I'm off to my meeting. We'll finish the bottle after I get home and I'll write another report.
norvegicus wrote:Back from meeting. What a waste of time.
My wife says she has a headache and doesn't want any more wine. I don't think the wine is to blame. At any rate I'm going to have one more small glass and then funnel the rest back into the bottle, put it under vacuum with the VacuVin, and put it in the refrigerator until tomorrow night.
So final review for this evening:
Wine has been in the decanter for about three hours I think. Fragrance is a bit muted.
Tannins are back. So it was the food that was muting them almost completely. They hit later in the profile and last into the finish now. Still not obtrusive, but definitely there. They are bit softer than earlier but last longer.
The huge early hit to the tip of my tongue is gone, the acid goes right to the sides now.
The finish is longer.
Flavor has definitely evolved. Much more CHERRY in there now, for some reason I want to call this cherry pits. ??? But there are flavors now that I don't remember from earlier. Cork (it tastes like cork smells, pretty subtle though). Caramel (the lighter side of the flavor of caramel, with no stickiness or heaviness to it, if that makes sense). Coffee ? Kind of like the brightness of a Kenya bean combined with the sweetness of a Central American bean, this is really subtle though.(I am a total coffeehead and actually am better at reviewing coffee than wine)
The legs are still HUGE - there are legs up the side of the glass for minutes. Literally.
In general though the overall impression is "brighter" than earlier and if anything even smooooother. Less complex though, there is a lot of stuff missing from earlier.
This wine doesn't really need decanting. I can't say that it improved with decanting, it just changed, not for the worse or better, just different.
I don't know enough to give any real comments on aging windows but this wine is delicious right now, right out of the bottle.
Thank you Winedavid for this opportunity and for bringing us these wonderful wines. Living way up north in a small town in the Upper Peninsula of Michigan I don't have many interesting wine buying choices locally. The miracle of modern telecommunications and wine.woot is much appreciated. Cheers!
norvegicus wrote:I'm enjoying the last of my labrat bottle of 2006 Syrah at the moment, coincidentally also having leftover steak and mashed potatoes from the same meal I had this wine with for the review.
The Syrah passes the "2 days in the refrigerator" test. It's a bit tart and tannic but very enjoyable with my cold steak and potatoes (I like my leftovers cold, especially grilled meat).
Received my Ty Caton Field Blend today. This is good wine shipping season for us here in the north. High temp outside today was 75°F...
I'm in. Looking forward to the rose very much.
mbrengman wrote:Well i didn't have a meeting but it was a long day. As mentioned the bottle was warm to the touch when I got it but cooled it down and place in 56f wine fridge when home.
at opening the bottle was 63f and he wine was 58f when poured
half was decanted and wont be ready to drink for another 20 min (60 min total)
I have some pics for the colour but I have to add them in a minute. Very purple like a malbec
My wife and I had this and she is not a red wine lover but when she likes it its generally good
Aroma: definitely berry up front with cherries and blackberries some background oak/tobacco
Taste: early heat that softened within 20 min of the glass. medium long finish. up front blackberry/cherry/currant with lingering oak and ?graphite? maybe tobacco but much more cocoa as it sat in the glass. has the bite and tannin of a young wine but definitely drinkable now. general quotes :soft, easy, velvet finish, no surprises at the end, balanced.
overall definitely would buy at the $35 price point. (that's from my wife who doesn't really like red)
mbrengman wrote:sorry not really good at the image upload. here is the tasting pic
mbrengman wrote:Ok its two hours in the decanter now.
much softer on the tongue. a little more bright on the nose. I think the berry is softening. the heat is gone. I think it is more sophisticated now. The subtlety of he flavor requires more concentration. It is less of a wine for strong flavors now.
sting very good but different
If this is thursday i'd buy
Tasting notes, with pics, x-posted from the official SB thread. Please keep in mind that I am not a wine expert by any means, and when it comes to Syrahs in particular, I am quite inexperienced.
Once the bottle seemed adequately cooled (beyond the original 80 something degrees), I opened her up. The cook was stained, as shown below, and I suppose it isn't surprising considering the high 90s here in nyc and the heatwave across the country. The wine also sat for about 4 hours in my apt which is in the low 90s. Still, despite the stained cork, the wine does not seem spoiled or adversely affected, thankfully!
Sniffed from the cork and the mouth of the bottle, it smelled rich, smooth, and deeply fruity - like dark, ripe, almost dried cherries and plums. More like a Zin, actually, to my nose, or even maybe a Petite Sirah.
I poured a bit in a glass, and sniffed again. Immediately, it seemed brighter, tarter, with a pronounced alcoholic tang, and a little oaky.
The wine is a lovely deep plum colour, very rich and thick. As norvegicus noted (he called it 'legs', a term new to me), the wine clings in streams to the sides of the glass for minutes - quite amazing! Tasted, it has a heavily tannic and alcoholic bite to it immediately. It's less like overripe fruit, more like younger fruit, if that makes any sense. No longer black cherries and dried plums, but now it's like tart raspberries, with a distinct peppery finish, and still quite oaky. In my mouth, it didn't feel as thick as it looks, but certainly not thin either; I found it light to medium bodied.
1.5 hours later, I retested. It had aired fully the entire time, and been recooled a bit as necessary. In this time, it changed dramatically - wow. I am quite shocked in fact, as I don't think I've ever experienced a wine that morphs so much in such a short period of time. It still has quite a bite to it at first, a bit less tannic, a bit more acidic - I guess these features would soften with aging, and I will certainly age my purchased bottle. While it still has that raspberry note, it's even tarter, like berries that aren't quite ripe. It's also MUCH more herbal and even floral, notes which I couldn't pick up at all pre-airing. In fact, the herbal notes almost dominate to me after time - thyme and lavender type notes, I'd say, and then a semi-floral, semi-herbal note that reminds me of geranium.
In summary, my own tastes, which run to dark, smooth fruit as opposed to more astringent herbal notes, suggest to me three things:
1. I will most enjoy this drunk right away, without decanting (as it doesn't really lose any bite at all from decanting, that I can tell).
2. It will benefit from aging, becoming smoother (I hope/presume).
3. Were I to drink it slowly, or after decanting, I'd be able to better appreciate the herbal stage with the right meal; I can see this going well with braised/stewed rabbit or venison, or pasta with a spicy sausage and heavily herbed sauce.
I will finish this bottle tomorrow, and it's certainly a drinkable wine and I appreciate it for its many nuances, which are fascinating from an experiential viewpoint, but in terms of pure delicious enjoyment, I'm a bit disappointed. I hope the Zin pleases me more and that by aging my Syrah, it will improve.
BobboinAVL wrote:RAT REPORT: 2001 Saxon Brown Zinfandel – Casa Santinamaira Vineyard (With apologies, a later report than I had planned)
Received the FedEx package around 11:00a – Wife signed for the package letting me know it was for me. While I was expecting a shipment I was not expecting one from Wine Country Connect. So… I ripped open the box and to my delight found that I had been ratted out! Finally: One of the Few, the Proud, the Chosen, and card-carrying member of the Inner Circle. I am keeping up with the JONESES!
After staging the bottle and genuine recycled moleskin Certificate of Authenticity to a photo shoot and promptly posting to the wine.woot blog, the subject was placed in the cellar to chill for the remainder of the day. At 7:00pm EDT I popped the cork taking a few moments to catch a bit of fragrance from the bottle and a closer one of the cork which I immediately associated with the scent of opening a bag of cherry blend pipe tobacco, if you've done that sort of thing, that is. Decanted and let stand in the cellar until supper at 8:20. Served at about 64°.
Tonight's menu was already in motion, expertly prepared by my better half. It was not composed anticipating this liquid visitor. Bibb lettuce salad, chicken sautéed in a marinade sauce of buttermilk/Dijon mustard/light garlic and parsley with roasted new potatoes in their skins. Which actually worked out OK with the Zin. Oh yes, the wine:
A lovely deep maroon color and plenty of long legs showing off in the glass. Fragrant, with initial sips then longer takes exhibiting flavor in keeping with a late spring sunset to be described as only somewhat fruit-forward. Playful on the tongue—Not too zippy hot, yet there is slight heat lurking in the palate and nose throughout. There are dashes of drying cherry wrapped in chamois leather with a touch of summer blossoms, none overwhelming the other. This wine is gently and subtly complex, just a shade or so less than might be anticipated. For us this wine did not change over the course of the meal (two hours—we take our time!) and it may not additionally benefit with more bottle time or decanting, this, not necessarily a bad thing for those who enjoy immediate gratification from their wine selections.
Recommendation: YES if you are a Zin-head. Is it worth $45? Gee, that might be a tough call, but at the current w00t pricing, GO FOR IT!
Thanks to WD and JG for the opportunity to kick the tire… er, bottle. I am looking forward to receiving my order and experiencing the '05 Syrah.
otolith wrote:It wouldn't be right to not start out with a little disclaimer. There are a few things I am good at doing, fewer that I'm great at doing, and lots o' things I'm not so hot at doing. Critiquing wine unfortunately falls into the far latter category. That said, I'll give it my best shot.
First, a little background. Around 10 years ago I was introduced to "red zin." I didn't know there was such a thing. In fact, I was still pretty perplexed as to why "white zin" was actually pink in color. Over the past 2-3 years, my interest in wine has grown, and my cellar has largely grown because of this site. I was then introduced to zins again. I popped one (the wine will remain nameless) shortly before Mr. Gaffner's first offering. It was similar to every other zin I had had prior—a highly alcoholic in your face fruit bomb. The alcohol was so overpowering, that it just ruined the wine for me, and I was "down" on the whole zinfandel grape. A week or so later, the first Saxon Brown offering (a 2 pack of the 2000 zin) appeared. It looked expensive, so I thought I would pass. It was reading through Mr. Gaffner's posts that his passion, style, and approach to wine became readily apparent. I pulled the trigger, and couldn't wait to try a bottle. I just knew I was going to like it. Six, yes 6, months later, I finally had a chance (had a friend over who is a zin aficionado) to break out a bottle. Needless to say, the bottle was gone in short order, and I've been a fan since, at least to the old style zins such as this.
On to tonight: My day was quite a long one--much longer than usual, and I'm certainly exhausted. I was driving home, wondering which wine I would pick for tonight. It's "Taco Tuesday" in the Doc Ot household, so I was thinking along the lines of a lighter Italian or Spanish red. Then, I realized it was getting late, and I'd just pop a beer or go with a glass of water instead. I walk into the house, and here's what I see:
Isn't it amazing how it just appeared on the counter like that?
So, I immediately pour half into a bottle for tomorrow night (does the bottle look familiar?), and half into the decanter (look familiar, polarbear?), and a little teaser into the glass.
First impression: Medium-dark ruby red color. Nice nose of deep, red fruits (for some reason plum pops into mind). Maybe a little spice? A touch of alcohol, but not overwhelming. Swishing it in the glass reveals some long legs (I've always wanted to say that). Nice mouth feel with a smooth, medium body. Not overly complex or overpowering. I can taste the fruit, and am not overpowered by the alcohol, which is amazing, given the bottle lists it at 15%. This really tastes great!
Left it in the decanter and tasted an hour later after the tacos were down the hatch and the kids were safely tucked into bed and sleeping—there is nothing more innocent than a sleeping child. Oh yeah, the wine. It certainly isn't quite a fruity as first taste. I can feel the tannins, and the "harshness" that they sometimes provoke after I've eaten. Swirl it around a little more, and take another sip. The tannins are still present, but not harsh. Seem to add a nice structure, and the wine seems to have mellowed. I continue to be happy with the fact that I am not overpowered by the alcohol. I can, however, feel its effects. :D
Gotta go iron my shirt for tomorrow, talk to the wifey pooh, upload some pictures to Charlie, err, Photobucket (see what I did there?), and I'll be back with the last glass (you, of course, will have missed this delay).
The last glass (for tonight) & two hours after decanting: The author is fading quickly, the wine is not. The intense fruit flavors are really pulling through. Raspberry? Cranberry? Dammit! I wish my nose worked better! It remains mellow and smooth, the tannins are apparent; with a little more heat from the alcohol.
Overall, I love this wine! Just delicious, and certainly one I consider special given the history of its vines. Then again, I just knew I would.
Mr. Gaffner, your passion for your wine certainly is apparent.
JanFP wrote:You mean you guys haven't sold this out yet? Shame on you! Let me see if I can convince a few more of you to buy...
Opened the 2001 SB Zin at 7 p.m. Dark, opaque color - a chocolately purple. Smooth sheen down the glass - the legs sheet down, rather than trickle in individual legs. Nose initially was very alcoholic, giving way to a combo dark cherry/dark chocolate scent.
First sip - Nice medium body, no tannins. Very drinkable now - Aftertaste had a slight citrus peel flavor, giving way to a moderate alcohol burn.
Second tasting one hour later - the wine smoothed out a lot. A new aroma emerged - toasted pecan (very slight). Taste did not change significantly, but the alcoholic impression/aftertaste definitely subsided.
I didn't get to taste this with dinner - we'd eatenn seafood out, so to get just a slight impression with food, I tasted the wine with a few bites of pastrami and a large slice of pepperoni. Food definitely improved the experience, and the Zin stood up very well to the spiciness of the pepperoni. The pastrami brought out a bit of briar in the Zin; the pepperoni gave the Zin's aftertaste a definite change that I couldn't identify. Food also enhanced the mouthcoating from the wine.
I've vacuum sealed the rest of the bottle - I only had one glass overall. I plan to grill some NY Strips Friday night, and I'll taste this wine with the steaks then.
Verdict: A big, bold gutsy wine. I'd just had a PoiZin bottle last week - this seems more alcholic, but actually smoother to drink This is not a casual sipper, and not for the red faint-of-hearts. Pair with fine beef, spicy stews (too hot here though!), lamb tangine. If you love reds, Zins, Cabs, I think you;ll like this.
First report from a virgin brat - how did I do?
otolith wrote:I think I almost liked it best right out of the bottle. I think what I liked best about this wine is that I'm not overpowered by the alcohol. The PoiZin (from the first go around) really was overpowering. I was amazed by everyone saying it was "good juice." To me it seemed like pure alcohol with some wine taste thrown in. That said, I left the bottles for a year before trying another, and it really mellowed in the bottle. It was smooth, and "good juice."
I'm having the second half of the bottle tonight. I kinda blew my wad last night, so now long diatribe. I still like it, but as it's warming, I'm definitely getting some heat from the alcohol, and it's losing some of its fruitiness.


text: Posted December 22, 2012 HOLLIDAYSBURG, PA (AP) ? A man fatally shot a woman decorating for a children's Christmas party at a tiny church hall and killed two men elsewhere in a rural central Pennsylvania township Friday before he was fatally shot in a gunfight with state troopers. The shootings began in Frankstown Township at about 9 a.m. and investigators were processing five crime scenes within about a 1.5-mile radius, authorities said at a news briefing Friday afternoon. The troopers were responding to a 911 call of a shooting in the township when they heard calls reporting at least one other shooting elsewhere, state police spokeswoman Maria Finn said. "It's going to take us some time to put this all together... and know exactly what occurred," Lt. Col. George Biven's, deputy state police commissioner, said at a news briefing. Family members of the victims said they were told the woman at the church was the first victim shot, the Pittsburgh Tribune-Review reported. The gunman then shot two men in the driveway of a home after a confrontation at a stop sign, authorities said. "This person went to their driveway with a pistol, pointed at them and started shooting," Marie Brenneman told the newspaper, identifying herself as a cousin of one of the male victims. She said both male victims were the shooter's neighbors in the tiny village of Geeseytown, about 70 miles west of Harrisburg. One trooper was hit by two bullets, one that hit the body armor on his chest and the other that wounded the trooper's wrist, Finn said. A second trooper was hit by shattered glass and shrapnel. Those two troopers were expected to be released from the hospital Friday. more Share this post Link to post Share on other sites

subset: commoncrawl


text:
A little more than a century ago, Cadillac introduced the electric starter for cars. It removed a chore, the hand crank, that held back market growth. The starter is noted in history, but few noticed the revolution in electrical systems it brought about.
Batteries were needed to power starters. Then, generators (alternators today) were needed to recharge the batteries. Previously, magnetos provided current to spark plugs. Lead-acid chemical batteries replaced magnetos. For the rest of the century, changing from positive to negative ground circuits and upgrading from 6- to 12-volt systems were the only advancements.
Today, we have gel-cells and absorbed glass mat (AGM) batteries. They offer great advantages, but they are still just premium-priced variations on the electrochemical lead-acid system. They are suitable for concrete producers, as long as they are willing to pay the higher price.
The new batteries have greater deep cycle properties and higher energy density. But they are heavier and more costly than traditional flooded-cell, lead-acid technology.
Where does the electricity come from? When the engine turns an alternator, rotational energy becomes electricity. After passing through a voltage-regulator, the electricity flows to devices that do useful work. The alternator works when the engine runs, but when it is off, batteries become necessary.
A fully charged battery remains inert until a circuit connects it to a device. Trucks use lead-acid batteries. High-purity, lead-alloy, and lead-oxide plates are immersed in a bath of diluted sulfuric acid.
When the battery is disconnected (the circuit is open), nothing happens. When the circuit to the starter is closed, large amounts of current flow to the starter motor. Like a generator in reverse, the starter uses electricity to turn the engine until it starts running on its own.
Running down batteries
The chemical reaction combines lead from the plates with sulfur from the acid to form lead sulfate. That reaction releases electrons to do what we want done. Losing sulfur weakens the acid, lowering the battery's ability to release electricity. That is how batteries run down.
When the alternator converts mechanical energy to electrical energy, it sends electrons back to the battery for charging. It changes lead sulfate back into pure lead and sends the sulfur back into the acid solution. That is the discharge/recharge cycle.
Starting batteries, also called SLI (starter, lights and ignition) batteries, have thinner plates but more of them. Some have lead foam. They provide greater surface area, so higher amounts of current can be delivered. SLIs run less time between discharges than deep cycle batteries with their thicker plates.
Except for cranking amperage (CA and CCA), batteries' properties are measured at 80 degrees F. CA, cranking amps, are measured at water's freezing point, which is 32 degrees F. CCA, cold cranking amps, are measured at 0 degrees F.
At 80 degrees F, battery output and amperage needed to crank a big diesel are assumed to be 100%. Oil thickens when cold, so more current is needed. At 32 degrees F, 65% more power is needed for starting. At zero, it becomes 150% more, two and a half times the current needed at 80 degrees F.
Engineers recommend a total of at least 1800 CCA be available. That can be achieved with two 900 CCA batteries. But that leaves little reserve capacity for lights and blowers, and no margin for error.
Today, most large trucks come with four batteries in the 650-675 CCA range, or three in the 800-900 CCA range. Some operators use two 1000-1100 CCA starting batteries and two or more deep cycle batteries for reserve capacity for lights, heaters, and fans.
Batteries versus capacitors
Most truck batteries tend to be optimized for starting engines, but this may soon change. New technologies, such as ultracapacitors and high-CCA batteries, may allow fewer starting batteries, leaving room and weight for additional deep cycle batteries. Deep cycle batteries are becoming a viable alternative to generator auxiliary power units that power accessories without idling.
Capacitors, sometimes called super capacitors or ultracapacitors, store electricity differently than batteries. Instead of using chemical reactions to store and discharge current, they accumulate electrons on one of two facing plates. Just one ultracapacitor can rapidly discharge the high amount of current needed to crank a diesel.
Lead-acid batteries are fully discharged when they give up about 40% of their electrical energy. They then take hours to recharge, a process slowed by cold temperatures. Capacitors can be discharged more than 75%, and can recharge in minutes rather than hours.
However, they do have their own issues and concerns. For an in-depth review of capacitors, see "Recommended Practice RP162" from the Electrical Study Group of the Technology and Maintenance Council. Telephone 703-838-1763.
Paul Abelson is a former director of the Technology and Maintenance Council of the American Trucking Associations and is on the board of the Truck Writers of North America. E-mail email@example.com
Maintaining your Batteries
Dirt and corrosion on batteries can create a circuit, letting batteries slowly discharge. Corroded terminals also drain batteries. To prevent this, brush disassembled battery posts and terminals with a baking soda paste, then flush thoroughly. Most batteries last no more than three to four years, but with proper care, some AGM batteries can last twice that long.
Temperature extremes shorten battery life. Too much heat can cook the water in the electrolyte out of a battery. Be careful to avoid overcharging. Smart chargers use computer chips to measure state-of-charge and cut back amperage to avoid overheating.


text:
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text:
MBA Orientation
Accreditation Is Not a Mere Standard
The European Foundation for Management Development (EFMD) is a global, membership driven organization, based in Brussels. As Europe''s largest network association in the field of management development, with some 470 members from academia, business, public service and consultancy in forty countries of Europe and the World, EFMD plays a central role in shaping an international approach to management education.
Maintaining Quality Standards
When it comes to studying for an MBA, choosing a business school and an MBA program with a good reputation among MBA recruiters has got to be a major consideration. The marketplace for MBAs is increasingly international and employers want to know where to recruit top talent. Accreditation is one way in which employers can differentiate between the large number of business schools around the world offering MBA programs.
Select Carefully
Organized in 1916, AACSB is the premier accrediting agency for bachelor's, master's and doctoral degree programs in business and accounting. It conducts development programs for faculty and administrators; engages in research /survey projects; maintains relationships with disciplinary associations; interacts with corporations on initiatives; and produces publications on management education trends.
The Main Accreditation Services
AMBA (Association of MBAs)
is a U.K.-based organization developed in 1967 to examine only the content of an MBA program. Unlike the other two, it focuses on the program itself and not the school. Thus, it is common for business programs to have AMBA accreditation alongside another standard.
EQUIS (Europeean Quality Improvement System)
was launched in 1997 to characterize the European approach to management education.
AACSB (Association to Advance Collegiate Schools of Business)
International was founded in the U.S. in 1916 and began its accreditation function with the first adoption of standards in 1919. It has continued to evolve by including new measures for business schools through rigorous review.


text:
Goshen, IN, USA < change city >
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Dee was so much fun to work with. She said right from the start that if she didn'...
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She does good cakes at a very reasonable price. Not the best cake you will ever e...
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The best cake and icing ever!!!
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The cakes were above and beyond what I'd expect. The Groom's cake was better then...
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The cake was excellent! And they are at an affordable price too!
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Everyone raved about the taste and the decorating was beautiful!! She will creat...
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text:
University of Delaware Mens Lacrosse Win Streak Comes to End as Hens Fall to Hofstra 11-9 in CAA Opener
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Delaware (5-3, 0-1 CAA), whose win streak was the team's longest since the 2010 season, jumped out to a 6-3 lead early in the second quarter but the Pride scored six unanswered goals over the span of the second and third periods to take control and win their fourth straight game. A goal by Mike Malave with 9:58 left in the third quarter broke a 6-6 tie and put Hofstra up for good.
The Pride (4-2, 1-0 CAA), which entered the game ranked No. 18 in the Warrior media Top 20 poll and receiving votes in the USILA coaches rankings, scored the final three goals of the second quarter to send the game into halftime tied at 6-6 and then took control by scoring three straight to start the third period. Delaware stopped the spree with a goal by Dan Keane late in the third quarter, but Hofstra answered with two more scores in the final frame to go up 11-7. Two goals by Delaware in the final two minutes were not enough.
"We played hard for all four quarters," said Delaware head coach Bob Shillinglaw. "We had a couple of costly turnovers that led to two transition goals by Hofstra which hurt us. We generated some good opportunities but we just needed to shoot better. We are looking forward to getting back to practice Monday and getting ready for Towson."
Delaware redshirt freshman Steve DeLargy scored two goals, freshman Jackson Finigan scored a goal and dished out three assists, and Tom Holland contributed a goal and an assist to lead the Delaware attack. Conor Peaks posted a game-high 14 saves in goal.
Delaware's leading scorer, Brian Kormondy (10 goals, 5 assists), managed just one assist on the day while Delaware faceoff specialist Tyler Barbarich, who entered the game leading the nation in faceoff percentage with a 69 percent success rate, won 10 out of 23 draws.
Torin Varn led Hofstra with three goals while Drew Coholan and Lance Yapor each contributed two goals and an assist and Sam Llinares had a goal and two assists. Each of the Hofstra's six games this season have been decided by two goals or less.
Delaware will look to start another win streak next Saturday when the Hens continue CAA road action at Towson.


text: The fall Paper Clover campaign kicked off October 9, 2013! Visit the Seneca Falls Tractor Supply Company) store now, through October 20, and purchase a Paper Clover for $1 or $5 at the register to support Seneca County , New York's 4-H programs. www.tractorsupply.com/4-H. Want to know the power of the paper clover? Check out this video to see how 4-H programs across the US are benefitting from our Paper Clover partnership with Tractor Supply Company! The Seneca County 4-H Tail Waggers will be at the store on Saturday, October 12 10Am to 2PM with a responsible dog owner booth and activity that owners can do with their best friend. Now through May 20, purchase your paper clover for $1! http://ow.ly/ch4vh. For more information contact Katie at 315-539-9251 or firstname.lastname@example.com where 4-H is a community of youth across America who are learning leadership, citizenship and life skills.


text:
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Jam with the tunes of the Grateful Dead in Avon
October 25, 2012
AVON, Colorado – Rocky Mountain Grateful Dead Revue was formed in 2005 from the top players of the foremost Grateful Dead tribute bands in the Rocky Mountain region. Based originally on a premise of player interchangeability to suit the situation, compatibility and success have coalesced the band into its present configuration. The band's forte lies in its faithful rendering of Grateful Dead material, both originals and covers, and the Grateful Dead's trademark style of improvisation.
Achieved through a careful balance of comprehension and execution of the more defined musical elements of the material with a fearless passion to connect with the elusive "X factor" that Jerry Garcia affectionately spoke of, RMGDR remains aligned with the Dead's creed of playing off the energy of the audience and making them an integral component of the overall dynamic.
Vail's very own Rob Eaton, a full time member of the internationally touring Dark Star Orchestra, and Jake Wolf, longtime member of Shakedown Street and inspiring child music educator and founder of the local School of Rock, anchor the band.
Eaton started playing guitar at the age of 12. His inspiration for playing was hearing Europe '72, the year it came out. His first band "The Peyote Ridge Band" played originals, Dead and others from 1975 till 1980. In 1980 Rob moved to New York from Vermont to begin a recording career, spending many of those years as a staff engineer with "The Power Station Studios." Eaton's name may be familiar to those in the recording business both professional and the vast Grateful Dead taping world. He has been involved in the Grateful Dead community since the '70s.
Wolf has played with many bands and musicians, including members of the Grateful Dead, Jerry Garcia Band, Zero, Dirty Dozen Brass Band, Vince Herman, Karl Denson, Yo-Yo Ma, Jeff Pevar, P-Funk, Rob Wasserman, just to name a few. Currently Jake lives in Vail, Colorado where puts forth a strong effort to keep live-music flourishing for adults and children.


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Championship Central | Live Video | Live Stats
HANOVER, N.H. -- Penn and Dartmouth wmeet for the second-straight year for the Ancient Eight title in the Ivy League Softball Championship Series, which begins this Saturday.
The Ivy League® Digital Network will have live coverage of all three games.
The site is a change from a year ago, when the teams met in Philadelphia. Dartmouth's Ivy record being the better of the two has earned the Big Green the right to host the series this weekend. Games 1 and 2 will be played Saturday beginning at 1 pm. If a third game is necessary, it will be played Sunday at 1 pm. Dartmouth (29-16) is the home team for games 1 and 3, while Penn (18-20-1) will be the home team for game 2.
The South Division champ has won four of the seven previous championship series. The home team has won all seven series to date. Only three of the seven have gone to a decisive third game.
Dartmouth swept the regular season doubleheader in Hanover back on April 5 winning, 3-2 and 12-1.
Penn, the South Division champs, took care of business quickly last week to wrap up, sweeping a doubleheader in Philadelphia last Friday to reduce the magic number to 1. The Quakers claimed the opener in New York on Sunday to finish off clinching the Ivy League's South Division title for the third-straight year.
Dartmouth's route to the division title was a little more adventurous. Harvard and Dartmouth were rained out last Saturday in Cambridge, shifting the first two games of the series to Hanover. After Harvard won the opener in eight innings, 2-0, Dartmouth had its backs to the wall.
Morgan McCalmon's 13-strikeout complete game effort was topped off by Kelsey Miller's no-doubt-about-it walk-off home run in the bottom of the seventh, giving Dartmouth a 2-1 win and new life heading to Cambridge.
On Monday, the no-doubt theme continued for Dartmouth with a pair of convincing wins over the Crimson to win the North title for the second-straight year. In the opener, Dartmouth scored three in the top of the first and eventually lengthened the lead to 6-0 on the way to an 8-2 win. In the nightcap, Dartmouth again jumped out 3-0 early on. After Harvard closed to 5-2 in the fifth, Dartmouth put together a four-run sixth to put the game away.
Penn won last year's series in three games, earning the program's first-ever NCAA Tournament bid. It will be a rematch of star pitchers, as well, with both Kristen Rumley and Alexis Borden returning for their respective squads. Over last weekend, Borden became the 18th player in League history to record 50 career wins. She is closing in on 500 career strikeouts, a mark Rumley surpassed two weeks ago. They are 1-2 in strikeouts in the League this season.
Penn freshman Leah Allen has 13 home runs on the year to break Penn's single-season record. Cornell's Lauren May holds the Ivy League record for home runs by a freshman with 16 (set in 2002). Harvard's Lauren Murphy holds the League record for homers in a season with 18 (in 2007).
The series features the top hitters in the League, as well, in Allen and McCalmon. Allen is hitting .384 on the year and is among the nation's leaders in slugging percentage at .776. She has driven in 41 runs this season. McCalmon is hitting .424 on the year and could become the first Dartmouth player to lead the League in batting. Earlier this season, McCalmon had a 17-game hitting streak, the longest in the Ivy League this season.
Dartmouth is hitting .290 as a team this season, while Penn is hitting .279. Dartmouth has a staff ERA of 2.40, while Penn sits at 3.16.


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|Topic Review (Newest First)
Originally Posted by MaggieRoseLee View Post
I'm not sure a general 'ignore it' would be what I'd have ever said.
I'm a big fan of ignoring some behaviors as a way to extinguish them. If the dog doesn't get a reward, the dog won't do it. I would probably not ignore, but "ignore" that behavior--stand up to where she can't reach me, cross my arms and look at the ceiling. If her goal is to get your attention, she'll learn quickly that this doesn't work.
However, this has to be tied to you figuring out why the dog is doing that, and meeting those needs in other ways. If this is not done, then the behavior is its own reward--eventually she will pull your hair hard enough that you have to react, or even if you don't, the pulling itself is fun--it's basically tug except you're not engaged, after all.
2-3 30 minute walks a day and some tug plus chew toys isn't really enough for most young GSDs. You need to be doing more active exercising, as Maggie suggested. Expose her to new situations, let her run around on her own in new environments (if her recall isn't trustworthy yet, dog parks are a great answer, as is work on a 30-foot lead in an open field), give her things to think about. Tire her out physically and give her plenty of mental stimulation, then ignore the hair pulling on top of that and I bet it will disappear pretty quickly.
I'm not sure a general 'ignore it' would be what I'd have ever said.
Just not letting the puppy near my head/face in the times when she seemed bored and wanting attention would 100% stop it. Heck, just standing up .
But I agree more with manageing the BOREDOM then manageing the hair biting. Because I think it's like when a bored kid just starts poking you to get attention, it's not the poking that started everything, it's the boredom. So being proactive to prevent the general boredom that can only (in the puppy's mind) be stopped by pestering and biting hair is the key.
Generally upping the exercise. Real OFF leash exercise. Car rides to meet other people and dogs is a good mix for also helping with socialization. Dog classes are a built in wonderful mix of everything that tires and teaches and helps the human at the other end of the leash learn our job.
Interactive toys like the Premier Squirrel Dude. They work better for my dogs than Kongs because the hole has rubber prongs to make it harder to work the treats out. I get the large and you can even snip the prongs if it's too hard.
Teaching tricks and best with the clicker is a huge help so your puppy learns there are things you LOVE that they do, and others that get no reward.
Sure. When she's acting like that...well, just BEFORE she starts acting like that, play a vigorous game of tug or take her and toss the ball a while.
Come in and put her in a "long down", at 6mos. she could handle 5 min. to start.
Then gradually increase it to 10 min. on a "long down" where you leash her, and keep the leash under your foot while ignoring her.
Implement the others too. You must step up your teaching her boundaries and patience. If she never learns patience now she's going to be a very big PIA as she gets older.
Originally Posted by msvette2u View Post
Start implementing these techniques!
Mind Games (version 1.0) by M. Shirley Chong
Thank you
Start implementing these techniques!
Mind Games (version 1.0) by M. Shirley Chong
Ignore the Problem?
Ever since Remy was a puppy (6 weeks), she has always kinda nibbled on my hair, not harshly or in a hurting way, but a few months ago, she stopped being gentle and started really grabbing it and pulling it.
I always ignored her when she did this, because that's what all the trainers she's been to previously have said to do- ignore the problem.
Now, it is a BIG problem. She wants my attention by doing this. She starts with barking at me, which I ignore- I either turn away from her, or walk away from her. This doesn't work, she follows me & jumps on me. If I am sitting on the couch and I ignore her, she will continue to bark, and try to bite my hands. When I put my hands somewhere she can't reach, she will then try and get in my face, and then grab my hair with her mouth and just PULL it as hard as she can. I then get up so she can't reach it anymore- but this happens almost on a daily basis.
She gets walked two-three times a day for 30 minutes at a time, we play ball inside, she has plenty of chews to keep her occupied.
Any suggestions for this? I'd rather not lose my hair before she's full grown!
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Please contact Lenore O'Meara if you are interested in becoming a sponsor of the 2008 Multi-Unit Restaurant Technology Conference. This is an exclusive event reserved for only vendors who sponsor the conference. We do not allow for any non sponsoring vendors to gain access to our sessions and/or exhibits. There is a limited amount of sponsorships available.
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mobile: (201) 407-0303


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Benchmarking and systems performance - hosted by Elisabeth Stahl
Blog Authors: ELISABETH STAHL 0600029JQ8 is Chief Technical Strategist and Executive IT Specialist, IBM Systems and Technology Group, and has been working in systems performance for over 25 years.
On HP's New Strategy
Read all about HP's new strategy and new storage announcement . . .
Oracle's SPECjEnterprise: Tricks and Tomatoes
estahl 0600029JQ8 Tags:  oracle specjenterprise2010 5,281 Views
What tricks did Oracle use in their latest press release on the SPECjEnterprise Java benchmark? What tricks do you use to get rid of squirrels in your garden?
eX5 Does Mile High TPC-C
Read all about the new x86 TPC-C benchmark record. And tell your "highest ever" story.


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All categories
Stay at the Hilton Hawaiian Village® Waikiki Beach Resort, situated on 22 oceanfront acres of Waikiki's widest stretch of beach. Discover lush tropical gardens and fragrant flowers. Unwind beside the sparkling Duke Kahanamoku lagoon, rich with island wildlife. Marvel at the Waikiki Starlight Luau – a unique fusion of music, drums, drama and dance – celebrating the color and magic of Hawaii's heritage. Learn more


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Vermont, New England's Newest and Largest Aircooled and Watercooled Show
VW, Audi and Porsche Festival, Car Show and Swap Meet!
All early, vintage and late model cars classes. Live Music, Bunny Hop Competition, Lots of local Vendors.
With Camping Friday through Sunday. Car cruise through beautiful Vermont and gathering on the famous Church Street in downtown Burlington. Large after hours Party in Downtown Burlington with a car photo shoot from Performance VW Saturday night.
For more information, please visit our website at http://www.wolfsgart.com or email us at firstname.lastname@example.com


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Hey TDHʻers
Finally got my helmet in the mail today. Its hand laid fiberglass with a gel coat exterior, sanded and sprayed with grey primer, ready to paint. It came with a resin rangefinder, resin RF head, with resin ledʻs. I got this helmet off of empireprop on ebay. When i first looked at it, my thoughts was its to big for me. What do you guys think? But hopefully Itʻll proportion out when im wearing it with my armor, suit, jetpack, etc. I plan on either airbrushing it or shooting it with spray cans. Any questions/concerns or thoughts on it?
Attachment 71226 Attachment 71227 Attachment 71229 Attachment 71228 Attachment 71230


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Redwater Rustic Grille Aspen
144, 326 Aspen Glen Landing S.W.
Redwater Grille is a community-minded group of restaurants committed to serving real, feel good food and award winning wines in the city's most thriving neighbourhoods. We don't hide behind confusing culinary terms; we use honest techniques to create the best and most delicious versions of classic dishes. Open for Sunday breakfast 10:30 a.m. to 2:30 p.m.
Redwater Grille is downtown dining close to home.
- 100% Non-smoking
- 194 seats
- Casual dining
- Debit Card/Interac
- Dinner Entree: $20 to $29
- Group seating
- Licensed
- On-site parking
- OpenTable online reservation
- Organic produce
- Reservations recommended
- Seasonal outdoor patio
- Visa


text: I watched the ABC telecast of this event and Dick Button seemed in agreement with the result. I went back on some old skating magazines of mine though a few weeks ago and seemed to not agree with the result. Who should have won this event, Kwan or Chen. I thought the skates were about equal so Chen since she was defending champion should have won. Usually the reigning Champ would get the benefit in that situation.


text: Work with Artboards Organize your artwork using artboards. Create multiple versions of your artwork using artboards of different sizes in a single Illustrator document. (Watch, 4 min) FromTrain Simple Browse all tutorials Hide all tutorials Helpful links Help with download & install How do I launch my app About this tutorial Added 06/19/2014 By Matthew Pizzi More on this topic Stay organized with layers


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WHITE PLAINS, N.Y. – Snow continued to fall and accumulate in Westchester Saturday night but was expected to taper off by 8 p.m.
An additional half inch of snow is expected to fall before 12:30 a.m., according to the National Weather Service website.
Snow totals are higher farther north and west, making driving treachersous. The New York State Thruway Authority has issued a speed restriction of 35 miles per hour in both directions on Interstate 87.
Saturday's low was around 24 degrees with winds up to 18 miles per hour and gusts as high as 29 miles per hour.
Sunday and Monday will clear up until Monday night, when there will be a slight chance of snow showers.


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The following is a transcript from Ivan Gazidis' speech at the 2012 Annual General Meeting at Emirates Stadium:
Good morning everyone – thank you for attending and welcome. Before I start, I'd like to give us all the opportunity to acknowledge and applaud Laura Harvey and our wonderful Ladies team who once again have won the Continental Cup, the Women's Super League and went the whole season unbeaten. They are truly another team of invincibles
I'd also like to take a moment to express appreciation for the extraordinary contributions of Pat Rice over 44 years with the club as player and coach.
I know of course that all our emotions are raw after two difficult losses but an AGM is a time to take stock of the position of the Club with a sense of perspective.
To do that, I want to take a few minutes to remind you of the journey we have been on, where we are today and to repeat our ambition. That ambition is shared by all of us at this table. That's me, Arsène, our majority shareholder Stan Kroenke and the whole board. It's also, I believe, shared by everyone in this room and it is an ambition that is all about football
That ambition is to compete at the very top of the game here and in Europe, to win trophies and to do this in a way that makes our fans proud and one that reflects our values and our way of playing football. It also needs to be achieved in a way that protects and promotes Arsenal for the long term.
It's important to understand our off-field journey if we want to understand our football future because, in order to be successful in the modern game of football, any self-reliant football club needs to have the foundation of a viable and sustainable business upon which to build.
Ten years ago, led by some of the members of the Board at this table, who are also lifelong fans of the Club, Arsenal took a bold decision to build a new state of the art home that could elevate us from one of the leading clubs in England to becoming one of the leading clubs in the world. That commitment required real vision, demanded real bravery and represented real ambition.
Furthermore, this massive leap forward had to be undertaken with fundamental Arsenal principles at its core - principles that our fans hold dear. A path of independence and self reliance, the belief that we are stronger when we stand on our own feet, a mandate to keep our future in our own hands.
It has not been an easy journey, the landscape has been ever-changing and there have been many obstacles along the way.
Many other clubs have tried and failed to follow us. Many continue to try to follow. We can be proud of what we have done and how we have done it Now, 10 years later, we are finally coming towards the last phase of the stadium move, represented by the commercial growth that will provide the platform for our footballing future.
So, where are we?
We have manageable debt on the stadium at long-term and affordable rates and no other external debt. The Club is increasingly well positioned to take advantage of its excellent global reputation, and we have conducted hugely-successful tours of Asia in the last two summers.
Commercial revenue streams are developing well. We have new and developing partnerships with Indesit, Carlsberg, Betsson, Airtel and Malta Guinness.
And our big opportunity to take a dramatic leap forward is fast approaching as the primary commercial deals which made the construction of our stadium possible come towards the end of their life. I am confident that we will be in a position to take full advantage of that opportunity
In addition, the landscape of football is moving in our direction. We are at the forefront as clubs across England and Europe strive to bring the pointless spending race of recent times to an end. Financial Fair Play principles are gaining ground not only at European level but also within the Premier League itself.
As a result, I am able to state with confidence that, as a consequence of this ambitious transformation, in the next two years Arsenal will have the financial resources be able to sit and compete among the leading clubs in the world.That is an extraordinary achievement for our Club.
Which brings us back to our ambition and to football. I want to be clear, our financial success is relevant because it supports our football vision. Money we generate is made available to our manager.
Arsène makes decisions regarding how to invest those funds based on his extensive football knowledge, experience and judgment. He has done a fantastic job against the massive spending by our major competitors, which has made it a challenging time for us and for many other clubs. He has ensured that Arsenal have qualified for the Champions League for 15 consecutive seasons. We have maintained our position towards the top of the game in Europe (currently ranked sixth by UEFA)
These are certainly not the height of Arsène's ambition or of the Board's ambition, but they are so taken for granted that they are not even viewed by some as an achievement anymore. All the while we have played some of the most attractive football in the world.
For the reasons I have explained, we are now in a position to look forward with real confidence to our position in the new emerging landscape of the game.
I have no doubt we can and will return the Club to winning trophies and driving forward to new heights. That's what this journey has all been about. That is, I believe, our shared ambition in this room.
We will achieve that if we stand together, keep to the values that have guided us through our 126-year history, and if we continue to be brave.
Standing together we can make Arsenal one of the leading clubs in the world and do it in a manner that will make all of you, our supporters, proud.
Thank you.Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Was browsing the web for AAA battery boxes for my RC RF and found this site... Not sure if this has been posted, so please don't kill me!
You can get all servos and bits and pieces like that from here and it's quite cheap too!
Hope this helps, like it did for me!


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Wash. Times ' Lambro cites whichever jobs numbers make Dems look worse
Research ››› ››› JEREMY CLUCHEY
Washington Times chief political correspondent Donald Lambro based his recent assessment of the American job market on a completely different measure than the one he used ten years ago.
In 1994, Lambro touted the results of the Bureau of Labor Statistics' (BLS) payroll survey as "far more reliable" than the BLS's household survey. The payroll survey collects information from the payroll records of approximately "160,000 businesses and government agencies covering approximately 400,000 individual worksites," according to the BLS, and BLS commissioner Kathleen P. Utgoff has called it "the best indicator of current job trends." In 1994, the payroll data was less favorable than the household data for President Bill Clinton; but in his October 21, 2004, column, Lambro denigrated the reliability of the payroll survey, this time heralding the results of the BLS household survey -- which now offers a more favorable employment outlook for the Bush administration than the payroll survey does.
As New York Times columnist Paul Krugman noted on August 10, Federal Reserve Board chairman Alan Greenspan said (registration required) of the payroll survey, "Everything we've looked at suggests that it's the payroll data which are the series which you have to follow." As the Chicago Tribune reported on August 7, the household survey queries only about 60,000 households and is consequently "considered less reliable."
From Lambro's October 21, 2004, column, titled "Penetrating the economic fog":
As for overall employment, it's not true, as Mr. Kerry states, that Mr. Bush has presided over an economy with a net loss of jobs over the past four years. The Labor Department's household survey, providing a more accurate gauge of how many people are working, shows total employment has grown by 3 million. The payroll report does not pick up most of these people because many are self-employed and work as independent contractors -- a major and continuing trend in our ever-restructuring economy.
From Lambro's June 11, 1994, column, titled "Beginning to feel the curse of Clintonomics":
The government's household survey showed 250,000 jobs were created last month. But the far more reliable, though less noticed, payroll survey showed only 191,000 jobs were added to payrolls, and 70,000 of them were due to the return of striking truck drivers.
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By Chris Harris
Arsène Wenger believes the onus is on his players to lift their supporters - not the other way around.
Emirates Stadium has been something of a fortress for Arsenal this season with only three defeats in 19 games in all competitions. However some fans voiced their displeasure during last Sunday's loss to Manchester United.
Wenger has always defended the supporters' rights to air their views and he says it is up to his team to transform any jeers into cheers.
"I always believe the fans' reaction depends on us," said Wenger. "It is the team that has to get the fans behind them, and the fans have to be proud of the team. The vibes have to come from us.
"What was disappointing for me [last Sunday] was that we produced a bad performance in the first half but a decent performance in the second half and we should have won. We didn't deserve to lose it. The team didn't get the credit it deserved for the performance in the second half.
"Part of our job is to live with those emotional reactions," he added. "It is maybe becoming a bit more common in the modern world and you cannot ignore it, but you should not give it too much importance.
"I will live forever for the values I think are right in football. One or two lost games or one or two bad reactions will not change that."Copyright 2017 The Arsenal Football Club plc. Permission to use quotations from this article is granted subject to appropriate credit being given to www.arsenal.com as the source


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Course Description
ET 431 Senior Project I
1 cr.
Offered: Fall
Prerequisite: ET 410 or ET 420 and junior standing or instructor permission.
A problem-based course that provides students with an opportunity to focus on a design or engineering problem. Initial strategies and timelines to complete the project will be completed in this course.
Note: Cross listed with MET 431.


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Charlottesville, Virginia
As director of Darden Media at the University of Virginia Darden School of Business, Christian Lehmbeck manages multimedia and simulation development, video production, and audiovisual support for MBA, MBA for Executives, and Executive Education programs. He also provides consulting services for companies and schools seeking guidance on multimedia and simulation development, web collaboration, online video deployment, and audiovisual classroom and meeting space technology.
Lehmbeck is currently upgrading audiovisual technology in 41 learning spaces in two buildings, the largest upgrade since the construction of the Darden campus in 1996. Darden Media has produced more than 150 multimedia cases, simulations, online tutorials, and interactive exercises. Many applications are available for purchase to outside institutions.
Lehmbeck earned his master's in Education from the University of Virginia and a BA from the University of Pennsylvania.


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If I were buying if I were building....all the above wouldn't you?
Size / Weight
db reduction
take apart serviceability
I know everyone wants it ALL. I am looking for what the main feature it is consumers are looking for.
1 Price
2 Size/weight
3 db reduction (Even if not metered)
4 ability to take down and clean
Pryotex is TEC Tactical, A Licensed 07/SOT
If I were buying if I were building....all the above wouldn't you?
My feeling is price is secondary, as long as it is reasonable. They have little resale value, cost a lot to register, etc. so you are making a long term investment. $100 more than Brand X's comparable model for a quality product is pocket change in the long term. Now $500 more and you are losing customers, I would think. For me anyway the priority would be serviceability, can I clean the thing instead of having to send it to an 07/SOT when it fills up. Of course smaller is always better with a decent DB rating. But I would trade a bit of either for a removeable endcap.
I agree with Kernel. It's a long term investment. Forget price as they're not all that much different. It's between DB and serviceability. The best lower DB that the user can still take down for cleaning is what I'd be looking for. Weight? Depending on what it's going on, it can help balance sometimes.
Enforcement, NOT Amnesty!!!!!!
"If theyre going to come here illegally, apply for & receive assistance through a corrupted Government agency encouraging this lawless behavior, work under the table & send billions of dollars each year back to their families in Mexico, while bleeding local economies dry, protest in our streets waving their Mexican flags DEMANDING rights, while I have to press 1′ for English, then they need to be shipped back to where they came from!" -Chad Miller
I voted price & serviceability
Keep it reasonable to other companies prices.
But serviceability would be a little more important, saving the cost of having someone else do it for you is a plus in the long run. And use off the shelf wear items, like O-rings for an example, so a person can just go to almost any hardware store or find them online.
"Government is not the solution to our problem, government is the problem" Ronald Reagan
It depends on the design a bit I suppose, but for a 22lr I'd definitely want a user serviceable model. For models other than 22lr I'd think the first baffle or even two should be harder material like SS to take the brunt of the abuse. The 22 design you posted looks great bty. What will be the finish options on it?
Price is the most important to me. They are gouging us here in the states. In the U.K. the prices are a lot lower.
Clan MacPherson
For me ,,, all of the above, but I just can't stand the 200 bucks for a stamp,,,Tax Stamp,,,for what,,isn't it bad enough they already charge 2K for one even before the tax???? Good Lord!!!! Gimme a break!
If I had to choose just one it would be price first, that's what I want,,over all cheaper prices WITHOUT A TAX STAMP,,,,,
You can't say that something that easy to build with no exotic materials involved, should be anywhere that expensive to buy!! It's nuts!
For the price some places want, you could buy a used lathe and make your own and put it on a Form 4.
Of course, all the production silencers apparently operate on Magic Pixie Dust; the amount of hucksterism in that business is truly impressive.
Perge, scelus, mihi diem perficias.