2009 Jenkyn Place Brut
Community Tasting Note
PT insurgent wrote:
Friday, May 12, 2017 - Nearly flat, almost no carbonation.
Like biting into a green apple. The wine is exceptionally tart and lacking character.
Allegedly 35 months on the lees but I get none of that on nose or palate. Very tart and fresh.
Very simple wine.
According to the producer website the residual sugar is 11.3 g/l, which is JUST considered Brut. I think if the dosage was bumped up on the wine to Extra-Sec (12-17 g/l) territory the wine would just come off as a well balanced (sugar/acid) Brut and not a enamel stripping level of tartness that feels like a Brut Nature from a challenging vintage.
Alcohol listed as 12% ABV. I would like to know how much sugar was tipped into the vats to achieve that ABV and also account for the 11.3 g/l of residual...
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Comment posted by WineChief:
5/13/2017 4:03:00 AM - If it was nearly flat do you think this bottle was oxidised? I don't think this goes through MLF which makes it a very acid/green apple driven style. I had a bottle last year and thought it was very good for the style. 12% abv? Probably chaptalisation but theorotically they could have ripened the grapes to 10.5 and got an extra 1.5% via secondary fermentation. But probably closer to 9-10% with a bit of sugar thrown in to bump it up.
Comment posted by PT insurgent:
5/13/2017 6:43:00 AM - The wine was definitely not oxidised. I had more of a problem with the greenness/tartness than the wine being nearly flat. I really found it tough going. It is almost like they over chaptalization the base but under dosed the sugar in the liqueur de tirage.