I will be right over to validate that claim.
You're going to drive to Maryland [emoji12]
Lunch?
Pretty much. [emoji4]
What's in your glass tonight?
- Thread starter Boatboy24
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You're going to drive to Maryland [emoji12]
Pretty much. [emoji4]
Thieved some Valpolicella I've been degassing for the last few weeks. Work on it for about an hour or so every few days and can't seem to get rid of all the dang CO2 (using a brake bleeder setup). It's at 76*F, so not sure why it has so much CO2 in solution. The sample doesn't have a CO2 bite to it, so maybe it's about ready to bottle (Can't start my Malbec kit unless I buy another carboy, which would be frowned upon by the significant other, some malarkey about 18 is enough).
For eight months old this wine has a really nice nose (probably from the Dornfelder "used" skins I threw in). It is smoother than I expected with a bitter finish at this point. I would have no issues opening a bottle right after I bottle it, so I'm going to hold off bottling and look for another candidate to bottle (have batch #3 of an OB Cranberry Chianti that my wife has been asking about lately - she's down to three bottles of batch #2).
Overall it is yummy in my tummy.
Edit: there is some background CO2 bite, will have to work on it again tomorrow evening, oh bother.
For eight months old this wine has a really nice nose (probably from the Dornfelder "used" skins I threw in). It is smoother than I expected with a bitter finish at this point. I would have no issues opening a bottle right after I bottle it, so I'm going to hold off bottling and look for another candidate to bottle (have batch #3 of an OB Cranberry Chianti that my wife has been asking about lately - she's down to three bottles of batch #2).
Overall it is yummy in my tummy.
Edit: there is some background CO2 bite, will have to work on it again tomorrow evening, oh bother.
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Boatboy24
No longer a newbie, but still clueless.
2014 WE LR Aussie Grenache Rose. Awesome sauce. Sadly, I have but one bottle left.
I still have a handful of bottles of that left!
Boatboy24
No longer a newbie, but still clueless.
@ibglowin turned me on to tonight's selection. 2014 Intrinsic Cabernet Sauvignon.
Being a 2014 Cab, it's a bit young, but I wanted to taste it anyhow. (besides, if I like I buy more to hang on too!)
Dark purple and it’s youth can really be seen at the edges. Red fruit, mainly plum rind on the nose. Really minimal aromas at this point. On the palate, it’s very fruit forward and juicy, but comes off a bit thin. It has an edge to it like a young wine will and with some decanting would probably open up a bit more.
I would say this wine is a buy and hold. It definitely has upside. Hopefully it being a bit thin doesn't hurt in the long run. Though I think it will be fine. I like it.
I grabbed a bottle on my recent TW run and am having it tonight. I think your assessment is pretty spot on. I don't find it to be thin, though it is certainly not the heaviest Cab I've ever had. There is an edge/bite on the finish that I think might be alcohol. Definitely fruit forward, but not overly so. I'm enjoying it, but don't feel it's worth the $22.99 I paid for it. At $15-17, I'd buy more. Guess I'm paying for the label art. :>
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I probably won't stumble across mine again for 2-3 years so I will report back then! 
Boatboy24
No longer a newbie, but still clueless.
I probably won't stumble across mine again for 2-3 years so I will report back then!
That's probably good timing. I think i'll buy another and stash it.
dcbrown73
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I still have a bottle, though I may pick up 1-2 more to hang on too.
Tnuscan
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I probably won't stumble across mine again for 2-3 years so I will report back then!
I am not speaking about INTRINSIC in my comment below
I have been coming across quite a few of these wines that are strangely off balance. One (a red) had a pH of 3.3 and a TA Under 0.20%. What would you do with this one??
I actually told my wife I had to think of a new description for this one. It is "Palate Pucker". My palate was out of whack for nearly 24 hours.
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So just to make sure everyone is on the same page with the uniqueness of this wine and it is quite unique.
Vinification
• INTRINSIC has tremendous complexity and imparts raw characteristics because 45% of the grapes stayed on the skins after fermentation for approximately 9 months (average time from crush to press for red wine is under a month). This extended maceration extracted the intrinsic qualities of the grape, mellowed tannins, and created an unexpected silky texture.
• 10% of wine was aged in concrete tanks for 9 months, highlighting the mineral character of the wine.
• 45% of the final blend aged in 100% older French oak for 14 months.
So half the wine stayed on the skins for 9 months......... Whaaaaaatttt.....
10% aged in concrete tanks.......Whaaaaaatttt.....
45% in close to neutral French oak, no mention of new French oak at all........ Whaaaaaatttt.....
Technical Data
Vineyards: Columbia Valley Blend: 100% Cabernet Sauvignon Alcohol: 14.5% Total Acidity: 0.54g/ 100mL pH: 3.80
These numbers are not unbalanced in anyway. It may taste funky due to the way it was handled but they were looking for something different here from the rest of the crowd. The vineyard site is known for its minerality. I suspect the concert tank added, intensified that as well.
Vinification
• INTRINSIC has tremendous complexity and imparts raw characteristics because 45% of the grapes stayed on the skins after fermentation for approximately 9 months (average time from crush to press for red wine is under a month). This extended maceration extracted the intrinsic qualities of the grape, mellowed tannins, and created an unexpected silky texture.
• 10% of wine was aged in concrete tanks for 9 months, highlighting the mineral character of the wine.
• 45% of the final blend aged in 100% older French oak for 14 months.
So half the wine stayed on the skins for 9 months......... Whaaaaaatttt.....
10% aged in concrete tanks.......Whaaaaaatttt.....
45% in close to neutral French oak, no mention of new French oak at all........ Whaaaaaatttt.....
Technical Data
Vineyards: Columbia Valley Blend: 100% Cabernet Sauvignon Alcohol: 14.5% Total Acidity: 0.54g/ 100mL pH: 3.80
These numbers are not unbalanced in anyway. It may taste funky due to the way it was handled but they were looking for something different here from the rest of the crowd. The vineyard site is known for its minerality. I suspect the concert tank added, intensified that as well.
Just came back from vaca, what wine is this?
dcbrown73
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What's interesting is that I found its texture seemed a tad bit thin, yet it sat on the skins for that long and it has a 14.5% ABV.
Either way, I really liked the wine which why I said I'm likely to go back and get some more.
Tnuscan
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Sorry for your confusion, I was not speaking of this wine. I had read this information a month or so ago. I was referring to the last 4 or 5 bottles of wines I have drank lately.
Tnuscan
Tnuscan=Tennesseean
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Wouldn't it be nice if that "Technical Data" you supplied was on every bottle of wine. If it were I could of saved my money on those I was speaking of and bought some wine I would of liked.
Dave your perfectly fine! I had just seen you post TA values in several threads with the decimal point off. I wanted to assist you there as TA can be expressed in several ways.
The TA is a measure of the actual physical grams of acid in one liter of your wine and is expressed as “_ g/L of acid”, or in tenths of a percent of acidity as in “0.1% total acidity”. Both terms are equivalent and can be used interchangeably by moving the decimal point; e.g: 6.5 g/L = 0.65% TA.
The TA is a measure of the actual physical grams of acid in one liter of your wine and is expressed as “_ g/L of acid”, or in tenths of a percent of acidity as in “0.1% total acidity”. Both terms are equivalent and can be used interchangeably by moving the decimal point; e.g: 6.5 g/L = 0.65% TA.
That is quite interesting since it sat on the skins for so long. I am sure the wine was not diluted esp since the ABV is 14.5%. Wondering if its the lack of tannins, lack of oak perhaps, or if they manipulated the wine somehow to make it quicker to bottle and thus quicker to drink for more of a mass market (buy it tonight, drink it tonight). Sure seems like it was released on the quick.
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