A: cant see. Medium ruby prob. This wine bar is dark. N: wowzers what a pong. Pronounced intensity. CHEESE, fecal/earthy, cranberry, white pepper (perfumed), black pepper and Dale from Camerata says this is very much in the yoghurt vain.I also got raspberry. Burgundy nose on this one. Even a burgundy producer thought this was a Burgundian PN. P: Dry, medium acidity, medium alcohol (bit of a burn), medium (-) tannin, medium (+) intensity, fair bit of wood tannin and so I think some oak is here. Also a little smoke. Finish is medium (+) for me. C: Weird and wonderful. I like it. Its a combo of zweigelt, blaufränkisch and St. Laurent. Acidity strangely low. I kept trying the drip test after hydrating myself and just couldn't seem to get much above medium acidity. Bottle Details: 50% Zweigelt, 30% St. Laurent, 20% Blaufränkisch Fermentation container: Stainless steel tanks Length of alcoholic fermentation: 21 days Maceration technique: Pumpovers Malolactic fermentation: malolactic fermentation after pressing in used barriques and big barrels Size of aging container: 228l, 3200l Age of aging container: 7to 19 years Type of oak: French and Austrian Length of aging before bottling: 18 months Alcohol: 12.0 % pH level: 3.5 Residual sugar: 1.0 g/L Acidity: 5.2 g/L Dry extract: 25.5 g/L
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9/26/2018 - BlancdeBlanc Likes this wine: 87 Points
Aroma: pungent, bacon. Taste: spicy, dense, jammy
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2/27/2018 - Heynetty Likes this wine: 89 Points
A: cant see. Medium ruby prob. This wine bar is dark.
N: wowzers what a pong. Pronounced intensity. CHEESE, fecal/earthy, cranberry, white pepper (perfumed), black pepper and Dale from Camerata says this is very much in the yoghurt vain.I also got raspberry. Burgundy nose on this one. Even a burgundy producer thought this was a Burgundian PN.
P: Dry, medium acidity, medium alcohol (bit of a burn), medium (-) tannin, medium (+) intensity, fair bit of wood tannin and so I think some oak is here. Also a little smoke. Finish is medium (+) for me.
C: Weird and wonderful. I like it. Its a combo of zweigelt, blaufränkisch and St. Laurent. Acidity strangely low. I kept trying the drip test after hydrating myself and just couldn't seem to get much above medium acidity.
Bottle Details:
50% Zweigelt, 30% St. Laurent, 20% Blaufränkisch
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
21 days
Maceration technique:
Pumpovers
Malolactic fermentation:
malolactic fermentation after pressing in used barriques and big barrels
Size of aging container:
228l, 3200l
Age of aging container:
7to 19 years
Type of oak:
French and Austrian
Length of aging before bottling:
18 months
Alcohol:
12.0 %
pH level:
3.5
Residual sugar:
1.0 g/L
Acidity:
5.2 g/L
Dry extract:
25.5 g/L
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