Community Tasting Note
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pmarlo Likes this wine: 91 points
June 7, 2021 - 6/7/21 dark burgundy cork, slightly soft at wine end, body of cork firmer. Initially was tart and taste was like cough syrup. That was first day. Day two, still try, a bit softer, but more balanced.can taste more alcohol today. Thicker flavor on day two, more soil, vastness at back of tongue. Just the slightest drying flavor on the cheeks. Despite these aspects, a decent pinot. Is it possible this required a few more years?
Update 6/27/21. Saved bottle with cork in it, and smelled wine when uncorked; like wet newspaper, so is brett a suspect or just too far after initial opening to factor in?1,847 views
2 Comments
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jazzop commented:
3/7/22, 9:21 PM - "wet newspaper" is a classic indication of TCA (trichloroanisole) taint. Brett (Brettanomyces) is characterized by strong barnyard funk. Different people have different thresholds of detection/tolerance for these flaws, and it may take a wine drinker years before encountering both frequently enough to recognize them. Sounds as if you had a "corked" (TCA-tainted) specimen.
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pmarlo commented:
3/8/22, 4:12 AM - Thanks for clarifying this, as I've often wondered about the difference or if I was perhaps imagining this.