California, USA
Like drinking something I can't explain. Full alcohol 15.5 percent. But I will try. Apricots, jam, dense
Like drinking something I can't explain. Full alcohol 15.5 percent. But I will try. Apricots, jam, dense
Jun 30th, 2017Day 1 (first two hours) 100% peach rings. Day 2, tart edge has died down, rounded out with more vegetal flavors coming through (freshly grilled green garbanzo beans on a rainy day in Amman)
Day 1 (first two hours) 100% peach rings. Day 2, tart edge has died down, rounded out with more vegetal flavors coming through (freshly grilled green garbanzo beans on a rainy day in Amman)
Oct 4th, 2015 @Black Sands Brewery
100% Sauvignon Blanc.
Cloudy straw-gold in the glass. Muscular presence of grapefruit and pith (thiols), with complex and continually shifting undertones of sweet cucumber, custard apple, guava, passionfruit (more thiols) and other tropical fruit. High alcohol (I'd guess 14-14.5%), with notable phenolic bitterness and slight impression of tannins from skin contact. Acidity is elevated, but it's really the tannins and bitterness that structure the wine.
The grapes must have been fairly ripe, due to the high alcohol and near-absence of pyrazines. I understand the decision to allow some phenolic bitterness and tannins to balance out the structure. An a-typical wine done with intention and thoughtfulness. I'm digging this.
Score: Around 9.
Winemaker's notes:-100% destemmed.-skin-fermented for ~1 month in a large wooden tank, with daily pumpovers (no punch-downs). -aged for 9 months in neutral barrels.
@Black Sands Brewery
100% Sauvignon Blanc.
Cloudy straw-gold in the glass. Muscular presence of grapefruit and pith (thiols), with complex and continually shifting undertones of sweet cucumber, custard apple, guava, passionfruit (more thiols) and other tropical fruit. High alcohol (I'd guess 14-14.5%), with notable phenolic bitterness and slight impression of tannins from skin contact. Acidity is elevated, but it's really the tannins and bitterness that structure the wine.
The grapes must have been fairly ripe, due to the high alcohol and near-absence of pyrazines. I understand the decision to allow some phenolic bitterness and tannins to balance out the structure. An a-typical wine done with intention and thoughtfulness. I'm digging this.
Score: Around 9.
Winemaker's notes:-100% destemmed.-skin-fermented for ~1 month in a large wooden tank, with daily pumpovers (no punch-downs). -aged for 9 months in neutral barrels.
Julia had this 9 years ago
Julia had this 9 years ago
Jul 12th, 2015
