2016 Sven Klundt Birkweiler Kastanienbusch Pinot Noir

Pinot Noir

markjanes wrote: flawed

November 22, 2019 - low depth of color, ruby rim. after an hour or so in the decanter the wine opens up quite a bit and has very pure red cherry, florality, minerals, background barrique spices, the fruit flavors expand and begin to get very NSG for me with time (rustic forrest floor/meaty note to the fruit)... with time a note of ethyl acetate becomes evident. on the palate the wine has high acidity, has a strong bitter or lifted note up front, has low to moderate midpalate depth, firm but integrated oak tannins, low to moderate alcohol. wine is firm on the balance side, has good length, ok intensity, good complexity. Dug up my old notes from tastings at Australia Wine Research Institute for this one... clearly there is a big difference in a wine that has high VA from ascetic acid (all Barolo ie.) vs. ethyl acetate and this felt very EA to me. My wife tasted it and picked up the EA right away but it didn't bother her as much as it did me. The bitter note goes away with food but that volatile aroma remains. Be interested to hear what others think of this wine or if other bottles show similarly... think I'll call it "flawed" for now... apart from this issue the wine is clearly very well made.

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Seth Rosenberg commented:

11/22/19, 12:09 PM - You think this is a bottle issue or is it something that would affect the whole production?
markjanes commented:

11/25/19, 11:26 PM - Seth, that's a good question. It all depends on how they bottle and where this flaw happened. If they did one bottling run for the vintage and blended the lots together in a tank before bottling my guess is it would be in every bottle. If they did more than one day of bottling and didn't mix everything together and just bottled from specific lots or straight from barrel this could very much be limited to certain bottles. If the flaw happens because of not adding enough sulfur at bottling in general than i'd guess every bottle is the same regardless of those details. i know at bigger wineries they monitor VA in the lots and if they find a high level in a wine they will blend it away with other lots before bottling.
Seth Rosenberg commented:

11/9/23, 5:53 PM - Just had this for the first time. It’s awful.