Community Tasting Note

hankj wrote:

Sunday, June 19, 2011 - Rather than posting tasting notes consistent with previous users I'll arbitrate a place of disagreement: is 07 SLVPS high or low acid? My short answer is acceptably high to work well with food but not over the top.

Previous tasters who ventured that this is a low acid wine probably did so because of the wine's mature tannins/ripeness. I can understand this, but notice when drinking how the wine makes you salivate? That means the wine is acidic. How then is the wine acid and ripe? The winemaker most certainly acidified, which is great -- allows the fruit to be both ripe and clear (note that it's not over-ripe, just fully-ripe).

This effect -- ripe wine that has acid -- does make the bottle seem a little "manufactured," but who cares? It's balanced perfectly and hides its (not-overly alcoholic) 14.3% very well too; the bit of alcohol you do sense masquerades nicely in the wine's minor menthol/anise note.

Aromas/flavors have been well-described below, and I'll add that there is a pleasant bit of lavender that floats up with the smoke/tar. Generally speaking the palate is pretty simple and primary, and will be well-served by the earthy/mushroomy layer age will add. After an hour or so open the bottle shows a little more blue fruit and gaminess, making me suspect there's a little Syrah in the mix here too.

So will '07 SVWPS age? I wouldn't hold it for the long haul, but given this bottle's typical '07 solid structure (it still needs to unwind and integrate a little), bit of acid, and the label's track record of drinking best 7-10 (maybe 12) years out of vintage, you can be confident that with proper storage 2015-2018 will be good drinking.

SO overall a good wine and a great value. Drank very well w/ spinach tortellini and pork loin ragu, even good with the green salad w/ smoked blue cheese dressing.

Post a Comment / View hankj's profile
Do you find this review helpful? Yes - No / Report Issue (6,138 views)