Community Tasting Note

• srh Likes this wine:

  March 8, 2019 - Winebar [1 Rosé, 3 Whts, & 8 Reds] from 03/08/19 (Vintage Wines Ltd., San Diego, CA): From 20 acres of estate Chard (Mt. Eden clone) which yielded 2.0 tons/acre; Numbers @ Harvest: August 14th-18th, 23.0 Brix, 3.30 pH, & 8.6 grams acidity; Barrel Regimen - FR Oak 50% new, 50% 1-year; 100% Barrel Fermented; 100% Malolactic; aged 11 mos sur-lie; 13.5% ABV; Bottling - July 2016; 1,807 - 750ml cs produced, 40 - 1500ml cs & 10 - 3 liters;
  
  N: CLOSED; Notes of butter with lemons?
  
  P: Med, poss MF, body; RNDISH entry with NICE frt met by LOVELY acidity which seamlessly controls the action into the LONG, lip-smacking finish with some firmness yet to shed. Approachable now, but should improve through '19, then, based upon a LONG track record of ageability, drink through at least its 10th. My EXC, poss EXC/EXC+. 95 pts Jeb Dunnuck, 93 & a "Cellar Selection" WE @ $65, and 92 ea WS & Vinous (Galloni). [DO check with this vendor if interested in their *very* COMPETITIVE price!]

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2 Comments

• wmccone54 commented:

  10/22/21, 4:07 PM - Thanks for these detailed notes; cleared up lots of concern and confusion tonight when I opened the first bottle. 👍

• srh commented:

  10/22/21, 5:56 PM - You're so VERY welcome, wmccone54... 😊 When I read your TN I understood the nature of your concerns. Though I *loved* it both times I tasted it, when I've purchased such styles I've commonly been VERY displeased as to how they've cellared, finding them PARTICULARLY tough to match with food. 😕
  Finally, since it looks like a # of folks are still cellaring this, I might have to see 'bout moving my info over to the "CT Articles" Section where it's more accessible. 🤔 [BTW, I'd have given you a BIG time KUDOS for your *great* TN 'cept comments were blocked.] 🙁

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