No Girls Wines
Tempranillo
Walla Walla Valley, Oregon/Washington, USA
Some technical shit here, in really quick snippets, might not make sense to most. Learned a lot working with some really high PH fruit over the last few years. Has to do with high Potassium conversion levels in the Vineyard, yada, yada...The Rocks District has notoriously high Ph fruit, has to do with the terroir. The best way to protect against spoilage and Volatile Acidity during aging is maintaining sulphur levels. About 5 years ago I was taught in a Ruinart seminar that they believe Sulphur fully integrates into wine in 3 years. Recently I’ve hit some health issues and am trying to rebalance sulphur levels in my body. Have cut out all thing that breakdown into So2 based compounds, alliums, bitter greens, eggs, wines, aged cheese, aged meat... So wife opened this new release yesterday, she drank, I sniffed, it’s completely underlying of sulfuric compounds. She decanted it and we came back to it 12 hours later and some black fruit was showing but still a lot of sulphur. It took me back to the Ruinart seminar, wonder if these will integrate 3-5 years down the road. Really interesting stuff. These are easily my favorite labels in the business. The boxes they come in, the whole packaging...I love it, love what Christophe does.
Some technical shit here, in really quick snippets, might not make sense to most. Learned a lot working with some really high PH fruit over the last few years. Has to do with high Potassium conversion levels in the Vineyard, yada, yada...The Rocks District has notoriously high Ph fruit, has to do with the terroir. The best way to protect against spoilage and Volatile Acidity during aging is maintaining sulphur levels. About 5 years ago I was taught in a Ruinart seminar that they believe Sulphur fully integrates into wine in 3 years. Recently I’ve hit some health issues and am trying to rebalance sulphur levels in my body. Have cut out all thing that breakdown into So2 based compounds, alliums, bitter greens, eggs, wines, aged cheese, aged meat... So wife opened this new release yesterday, she drank, I sniffed, it’s completely underlying of sulfuric compounds. She decanted it and we came back to it 12 hours later and some black fruit was showing but still a lot of sulphur. It took me back to the Ruinart seminar, wonder if these will integrate 3-5 years down the road. Really interesting stuff. These are easily my favorite labels in the business. The boxes they come in, the whole packaging...I love it, love what Christophe does.
Apr 1st, 2018