WTN: Two Skin-Contact SauvBlancs..(short/boring)
Posted: Mon Oct 14, 2013 7:34 pmJoshKates was in town and we tried:
1. Novy SauvBlanc RRV (Skin soaked; 13.1%; www.NovyFamilyWines.com) SantaRosa 2012: Light gold color w/ slight onion-skin tinge; some herbal/melony/SB very slight phenolic/earthy/apple cider quite interesting nose; fairly tart/tangy/lean light phenolic/apple cider/earthy rather saline/savory very light herbal/SB flavor w/ light/astringent/tangy tannins; rather long quite savory/saline slight earthy/phenolic/cider finish w/ light tannic bite; a very unusual white for Adam w/ lots of saline/savory character; a really interesting cross of herbal/SB and phenolic/savory character.
_________________________________
2. CowanCllrs Isa LakeCnty (Skin-frmtd SauvBlanc; 13.1%; www.CowanCellars.com) SantaRoas 2010: Deep golden/burnished bronze slight murky color; rather strang phenolic/apple cider/earthy slight herbal/musky/waxy/earthy/resiny rather complex nose; very tart/tangy rather phenolic/savory/saline/resiny slight herbal/SB/earthy/grapefruiity quite complex flavor w/ light astringent tannins; very long/complex tart/tangy some resiny/savory/phenolic/apple cider finish w/ light astringent tannins; this wine is really getting interesting, needs food, and served at a red wine temperature.
___________________________________________
And a wee BloodyPulpit:
1. This was, I believe, Josh's & Joe's first exposure to skin-contact whites. Couldn't really tell if they liked them or not, but they weren't wildly ecstatic about them & dancing on the table.
This was a pretty interesting comparison of skin-contact SauvBlancs made in a reductive manner. Clearly, Adam's didn't have the length of skin contact as Jim's...there was some noticible SauvBlanc varietal character in there w/ the phenolic character. I believe Jim's had skin contact throughout the entire fermentation. I recall it have no obvious SB varietal character when I first had it, but there seemed to be a bit peeking thru this time. His wine took me back to my JrHigh days when I played violin in the orchestra & had the hots for BarbaraMullin. It had the same resiny aroma I recall from those days, long ago, when I'd resin up my bow. His wine is starting to develop some secondary nuances and complexity and becomming quite interesting.
Tom
1. Novy SauvBlanc RRV (Skin soaked; 13.1%; www.NovyFamilyWines.com) SantaRosa 2012: Light gold color w/ slight onion-skin tinge; some herbal/melony/SB very slight phenolic/earthy/apple cider quite interesting nose; fairly tart/tangy/lean light phenolic/apple cider/earthy rather saline/savory very light herbal/SB flavor w/ light/astringent/tangy tannins; rather long quite savory/saline slight earthy/phenolic/cider finish w/ light tannic bite; a very unusual white for Adam w/ lots of saline/savory character; a really interesting cross of herbal/SB and phenolic/savory character.
_________________________________
2. CowanCllrs Isa LakeCnty (Skin-frmtd SauvBlanc; 13.1%; www.CowanCellars.com) SantaRoas 2010: Deep golden/burnished bronze slight murky color; rather strang phenolic/apple cider/earthy slight herbal/musky/waxy/earthy/resiny rather complex nose; very tart/tangy rather phenolic/savory/saline/resiny slight herbal/SB/earthy/grapefruiity quite complex flavor w/ light astringent tannins; very long/complex tart/tangy some resiny/savory/phenolic/apple cider finish w/ light astringent tannins; this wine is really getting interesting, needs food, and served at a red wine temperature.
___________________________________________
And a wee BloodyPulpit:
1. This was, I believe, Josh's & Joe's first exposure to skin-contact whites. Couldn't really tell if they liked them or not, but they weren't wildly ecstatic about them & dancing on the table.
This was a pretty interesting comparison of skin-contact SauvBlancs made in a reductive manner. Clearly, Adam's didn't have the length of skin contact as Jim's...there was some noticible SauvBlanc varietal character in there w/ the phenolic character. I believe Jim's had skin contact throughout the entire fermentation. I recall it have no obvious SB varietal character when I first had it, but there seemed to be a bit peeking thru this time. His wine took me back to my JrHigh days when I played violin in the orchestra & had the hots for BarbaraMullin. It had the same resiny aroma I recall from those days, long ago, when I'd resin up my bow. His wine is starting to develop some secondary nuances and complexity and becomming quite interesting.
Tom
