Community Tasting Note

• jviz wrote: 96 points

  May 3, 2022 - Wow. It’s been a while since I opened one and this was off the list at Black Walnut Inn. There’s something to be said for bottles that don’t travel far. This one was amazing. About as much reduction as one can handle in a chard, way more than I’ve perceived at home, with intense pear fruit, white peach, flint and raw coconut. Long and wild, with a deep acidic current. This wine is a masterpiece, and more than justifies its current price.

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4 Comments

• 10xM commented:

  5/4/22, 4:13 AM - How do you feel about its longevity? Will it age long? I want to get it for someone's birth year.

• Traxx commented:

  5/4/22, 7:06 AM - I've been concerned with the reduction on the 18 and 19 WS chards. I don't have enough experience aging chards, but my hope is this will integrate or blow off with time?
  
  It feels to me like they've just taken it too far and it's turning stylized if that makes sense. Ken knows what he's doing, but...

• jviz commented:

  5/4/22, 7:29 AM - Well, this was probably my favorite of many truly fabulous Chards (covering a broad array of styles) on a recent trip to Oregon. I personally enjoy a bit of reduction in Chard, and imagine it to be a protective factor in aging, so to the first comment; yes, this has deep stores of fruit and acid and I expect it will age very well. I've loved similar Chards from Cameron after a few years, for example. I'm not intending to hold it for 30 years, but for 5-10? You bet it will be better in time.
  
  To the second comment, there is some bottle to bottle variation here. As you know, some amount of free sulfur is generated during the winemaking process as a function of a non-oxidative environment; then you have additional added sulfer, which may vary a bit between bottles. I tasted this wine twice before and liked it a lot, but wasn't as struck by how flinty it came across. I do find that it can blow off with air and generally fades some with time.

• soyhead commented:

  6/30/22, 8:45 PM - Gave it a 10 hour room temperature decant and it was better, but still more reduced than for my liking.

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