Community Tasting Note
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scubaberman wrote: flawed
December 18, 2021 - I get the same very harsh bitter green like eating raw broccoli rabe that lingers on the top and back of my palate just like a bitter food would feel. I’m wondering if it’s simply a winemaking flaw rather than underripe grapes which I dont think is the case. It kind of overpowers the funk which is present on the nose but then its hard to refocus after the first taste. Seems like the most prominent mistake of the grape seeds in the winemaking if I were to take a guess. I’m up for my club repurchase 3rd year now and not sure I love the idea of purchasing flawed $100 wine. Any one else get this same sense? I loved the tempranillo and syrah but this 2015 grenache seems unfortunate. The communiry 87 might be generous unless there were multiple runs and only half of the wine was flawed.
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2 Comments
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snaff commented:
12/20/21, 2:25 PM - I had an identical experience. See my tasting note where I scored it a generous 80 points. I think I'll try and sell my remaining 2 bottles ...
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scubaberman commented:
12/20/21, 2:58 PM - The more I have thought about this it pretty much has to be TCA taint, but there is apparently a huge thing about 2015 Cayuse corks being a major issue but not TCA. It’s tricky because Rocks wine is sorta funky in a similar but better way usually. This one tastes nothing like grenache and that could be from sorta low level but present enough tainting. The wine is totally muted. https://www.wawinereport.com/2017/11/no-cayuse-cork-problem-was-not-cork.html