2021 Harlan Estate
Community Tasting Note
csimm wrote:
Friday, April 7, 2023 - A few days in Napa with fellow CT'r Cristal2000: As Cristal2000 covers thoroughly in his notes, this barrel sample highlights a chiseled restraint and wonderful purity. Beyond that, it rides high and tight, with bright red fruit popping on to the palate with drive and intensity. The acid elbows its way quickly through the execution of flavor, finishing with a solid pucker that gives you the first half of the Sour Patch Kids, but leaves the party before the sweet part comes to save you. “First they’re sour. Then they’re….” Well… that’s about it.
I can understand why the whole picking in mid-August thing raises eyebrows. I get the dry-farming justification, but I can’t help but wonder what this is ultimately doing to the profile of the wine and if it really is the best-of-the-best type of decision when you are dealing with arguably one of the highest caliber of wines in Napa (and some would contend, the world). I’m not a winemaker, so I don’t know for certain. I also can sorta buy into the “leading from the front” and trailblazing stance, that Cory Epting is going for a more acid-driven beast that will age for eons. He apparently prefers more acid bombs than Bob Levy does. But then we still have to ask, “Is that the best wine?”When will it be at its best (a question for all high end wines to be sure). I mean, why restrict your pick time to August if it’s just not the right time that vintage? When asked about the influence of and concern about wildfires in relation to picking early, as a means to protect your investment before chancing the loss of your very pricey crop to the potential doom of a fire tearing through your property, the answer seemed to skirt that topic and redirect back to the dry-farming rationale to pick early. I’m personally am not looking for another “In the Pursuit of Balance” resurgence anytime soon, especially with these sorts of top producers. I beg you, no 11% Cabernet Sauvignons from Napa please!
I certainly appreciate our lovely hostess taking the time to discuss the issues with us. I guess the proof will be in the pudding… 30 years from now when all I can eat is pudding. More questions than answers at this point.
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