Community Tasting Note

• ChDonath Likes this wine: 92 points

  September 9, 2021 - Had a discussion with my wine dealer regarding the ageabilty of low dosage wines and this worried me a bit so I had to check how the wine evolved so far.
  
  At first a quite evolved nose, some autolytic toasty character followed by ripe apple.
  The taste was slightly dry/austere like I remember but whereas some years ago it was brutally austere without sooo much character it showed some unexpected flavours of oaky, sherry like undertones.
  
  In any case I left the wine to breathe for one day and continued on the next day.
  
  And oh what a difference… super intense apple, dry but now much much more harmonious integrated. Whereas before it was slightly mineralic and lemon profile it now showed a glorious Pinot driven frutiness.
  A bit more time and it doesnt even feel that dry anymore with all that fruit.
  
  Over the evening it also showed a lot of different notes on the bouquet…. a bit fruit compot with vanilla…
  
  Overall still wondering regarding the aging trajectory here. Certainly quite a different wine than at the beginning. I definitely enjoy this much more now. Lets see how long it can evolve in a nice way.

  3 people found this helpful 1,805 views

3 Comments

• Steve.330i commented:

  9/9/21, 11:42 PM - interesting suggestion! do you mean to open the bottle the day before, close it for 1 day and taste it the day after, isn´t it?

• ChDonath commented:

  9/10/21, 3:08 AM - Hi, actually I recommend to do this quite often. My usual tasting procedure is like this. Open the bottle, pour a first glass. Then use a good bottle stopper and close it again and put in the fridge. Analyse the first glass over like 15min.
  Then try again after either 12 or 24 hours. The little bit air contact will help the wine to open up. Alternatively "decant" (aerate) and serve right away (at a loss of bubbles).
  
  There are quite a few champagnes which are very harsh if consumed directly. Or you simply waste a lot of potential.
  
  When I started with wine, I often had the feeling that the bottle tasted better on the last sip. I assumed this was just due being relaxed from tipsiness but actually the more time the wine spent in contact with oxygen the more it integrated.

• Steve.330i commented:

  9/10/21, 3:16 AM - that´s a great explanation, thank you!!

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