Anyways, this bottle during the tasting seemed a bit off for everyone in the group, so they graciously decided to send out another bottle for everyone to re-taste. (Pretty cool if you ask me!)
The really unique thing about this particular wine is that it's partially aged in oak and is wild fermented. They used 500-liter French oak barrels for a total of 6 months, didn't add any yeasts, nor did it undergo malolactic fermentation.
On the nose I get a quite distinct tone of grapefruit, that combines with a pronounced grassiness and minerality.
On the palate the wine is slightly viscous in texture but maintains it's high acidity, which is of course quite typical of the varietal and the cooler climate SB's in general. The mineral characteristics translate onto the palate where the wine displays flavors of citrus, kiwi, and a touch of toast. The finish is quite long and powerful and perhaps flaunts a touch of it's 14% by volume!
I really enjoy this wine and how they've taken a different approach to winemaking and crafting a unique wine. What's great is that although the wine is fermented in oak, they didn't overdue it or over-spice it. It's pretty well balanced and has nice complexity. 88 points
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1 comments:
I agree that is was kind of them to send out bottles to re-taste. Did you like the second better? Was it from the same harvest?
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