Community Tasting Note

forceberry wrote:

Sunday, April 28, 2019 - Fermented spontaneously. Aged for 10 months in 300-liter French oak casks. Blended, bottled and aged in bottles for another 5 months. 14% alcohol.

Medium-deep lemon yellow color with subtle grassy green overtones. Very stuffy and woody nose with very little in the way of fruit: aromas of toffee, chopped nuts, cumin, some concentrated waxy character, a little bit of vanilla custard, light pineapple tones, a vegetal hint of white asparagus and a herbal touch of lifted minty character. The wine is powerful, concentrated and massively oaky on the palate with flavors of cooked cream, vanilla, pineapple, some browned butter, a little bit of apricot, light exotic spices, a hint of mango and an extracted touch of woody bitterness. The mouthfeel is oily and unctuous and the moderately high acidity manages to give only so much freshness and sense of structure to the wine. The finish is rich, long and powerful with heavily oak-driven aftertaste of spicy wood, creaminess, some browned butter, a little bit of apple sauce, light sweet notes of apricot jam, a hint of pineapple and a touch of vanilla.

Ridiculously heavy, overdone and unbalanced Verdejo that really shows no sense of varietal character whatsoever. This is just all about wood, wood and wood. I can imagine the oak characteristics are very much to the fore when the wine is young and they will integrate with age, but I doubt this much oak will ever integrate fully with the fruit - at least not before the fruit flavors have faded away. Currently drinking this wine is akin to licking a toasted two-by-four plank. Perhaps an impressive modern white wine in its own right, but it is quite hard to assess its inherent quality, since to me it feels just very unbalanced and rather repugnant. Avoid.

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