What's in your glass tonight?

[jswordy]

Tonight, my first taste of Bin 138.

 

[ibglowin]

Yes, you are correct, as I tried to say in my post. That was unavailable. Of course, yours is better.

Move to the desert!

I can get it the Full Proof right now at two places within about 10 miles of me. TotalWine carries it but sold out for months now.

 

[Hazelemere]

Framboise 2024

Appearance - clear deep red rose

Smell - really good raspberry nose from raspberries plus Chambord liqueur

Tannin - good

Acid - good

Flavour -this was fermented with 71B yeast to drop malic acid to reduce the need for back sweetening. I use corn sugar (dextrose) for back sweetening because it gives me an aftertaste that I like. This is SG 1.009, the lowest I've ever had on raspberry wine. This wine is slightly tangy with a really good nose and a really lingering finish. I can taste it in my mouth after 5 minutes.

retaste:

Appearance - clear deep rd purple

Smell - really good raspberry nose from raspberries plus Chambord liqueur actually hard to describe

Tannin - good

Acid - good

Flavour - this is good-very good

 

[Vailvalley@24]

2023 sweet Brianna and a 2022 California Viognier!

 

[ibglowin]

Excellent choice with the smoked baby back ribs last night!

 

[Hazelemere]

retaste: Menagerie 2020-2021

Dineen Cabernet Sauvignon, Sheridan Syrah, Amador Cabernet Sauvignon, Dineen Cabernet Franc 2020 with Mettler Petite Sirah (74%) - Regent (homegrown) 26% 2021

I have 4 left. Here are my comments on this wine:

Appearance - purple ink

Smell - good, complex nose, hard to describe, smoked meat

Tannin - good

Acid - good

Flavour - this is intense, full on red wine. I have 2 left which I will try to let age and drink on special occasions over the next 3-5 years. This is at least very good with the potential to be excellent. So I'll try to keep my mitts out of it so it can become excellent or very good-excellent. It has a good long finish and enough acid + tannin to age. I get the tannin in the aftertaste with the acid which is a good sign. This is primo red IMHO. Petite Sirah especially ultra ripe Petite Sirah like Lodi Mettler Vineyard's is tailor made for Cabernet Franc and or Cabernet Sauvignon. The Petite Sirah in this wine was sky high brix but un-raisined, tasty and fragrant like Italian Amarone. If you like Amarone, grow French American hybrid grapes and can buy Lodi Petite Sirah, including Mettler, if you are lucky then make a Lodi-French hybrid blend. Any red hybrid can work with Lodi red wine grapes. Blending Lodi reds with hybrids gives you much better balance in the reds i.e. acid, brix, balance. My guess is Minnesota and New York red hybrids will work also but I'm guessing because I only grow Regent and Marechal Foch.

Have fun

Wild things

You all make my heart sing

Wild things

Klaus

retaste: Menagerie 2020-2021

Dineen Cabernet Sauvignon, Sheridan Syrah, Amador Cabernet Sauvignon, Dineen Cabernet Franc 2020 with Mettler Petite Sirah (74%) - Regent (homegrown) 26% 2021

I have 3 left. Here are my comments on this wine:

Appearance - purple ink

Smell - good, complex nose, smoked meat, cedar, plums, pepperoni

Tannin - good maybe slightly high but it will help this age

Acid - good

Flavour - this is intense, full on red wine. Really tasty. It tastes like it would be really good with barbecued ribs. I'll save the rest for birthdays when my daughter asks me if she should make me barbecued and of course the answer will be go for it. I've never done it but it might be really good with homemade pizza which would be fun for the whole family tribe to make for the first time. It could also be good with wild boar borscht or chorizo chili.

24 hours later from a half open bottle at room temperature:

Appearance - purple ink

Smell - good, complex nose, smoked meat, cedar, plums, chorizo

Tannin - good

Acid - good

Flavour - this is intense, full on red wine. Really tasty. It tastes like it would be really good with barbecued ribs. I'll save the rest for birthdays when my daughter asks me if she should make me barbecued and of course the answer will be go for it. I've never done it but it might be really good with homemade pizza which would be fun for the whole family tribe to make for the first time. It could also be good with wild boar borscht or chorizo chili.

 

[Hazelemere]

retaste from a 1/2 bottle in my cooler. Here are my tasting notes:

Appearance - clear deep lemon yellow

Smell - very fragrant, complex nose that lingers

Tannin - good

Acid - good

Flavour - this is better than a house wine, absolutely delicious with a really good aftertaste. I can smell it after I swallow it after a couple of minutes. This was made with D47 yeast which gives it the long finish. I score it 9+ out of 10 and will store it as a premium white wine to see how it ages. Surprisingly my own grapes which were destemmed and culled at low brix SG 1.073 are in this together with low brix Fresco Chilean Viognier juice in a pail at SG 1.083, plus organic homegrown Russet and Cox juice plus Okanagan Macintosh juice (all apples ground and pressed for juice and chaptalized with unpasteurized blueberry blossom honey to ~ SG 1.085). Apple + honey = cyser, Grape + honey = pyment. Cyser + Pyment = White Fusion.

Consider white fusions i.e. cyser + pyment. This wine kills!

Happy New Year to all of you

Klaus

retaste from a 1 bottle in my cooler. Here are my tasting notes:

Appearance - clear deep lemon yellow, slightly sparkling (i.e. this is refermenting in the bottle, it has yeast sediment on the side of the bottle)

Smell - very fragrant, complex slightly yeasty nose that lingers

Tannin - good

Acid - good

Flavour - this is now what we call a "fizz bomb" i.e. an unplanned sparkling wine. This is a really tasty slightly sparkling white wine. It is slightly sweet which tells me why it refermented. I never plan these wines. They make themselves. This is a really good slightly sweet "fizz bomb"