Community Tasting Note

Ben Christiansen wrote:

Wednesday, February 25, 2009 - Three years to develop full, and then 20 years to the end. No-botritys in this one. Totally clean. In this one they pick and destem but then they do some maceration time in stainless up to 48 hours on this wine. They are looking more texture and extract out of the grapes. They let natural yeast take it to 5% alchohol and then cool and stop fermentation. And then they use artifical yeast to carry it on. The reason that they use commercial yest is because they have allot of jucie going here and they want to be sure that it gets to where they want it to be. "To be on the safe side" is the exact quote. And then they just rack it off. And then I guess they filter heavily through three filters. Not sure what the winery is telling me exactly here as this seems to be different than what they were saying before.

More mineral, thyme and lemon zest on these bottles. Definately more striking that the Kabinett but that is the point of course. A certain savory, pleasing salineness cycles through the wine. It is delcious but $45 is a bit of a haul.

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