This is more masculine than the 2011 and there is more salinity (almost brine-like) lingering on the aftertaste. The palate is medium-bodied with juicy black fruit, good weight and structure in the mouth, a slight edginess towards the finish with tightly coiled energy. It is tightly wound on the nose with blackberry, boysenberry and undergrowth scents accompanied by a sprig of wild mint. It includes 43% whole cluster fruit and is aged for nine months in 39% new French oak. 92+ pts.Ģ013 Sentience The 2013 Sentience was picked 16-23 October, a selection of barrels that has more structure. Give this 2-3 years in bottle once it is released in November 2016. I actually prefer the previous vintage in terms of texture, though this has commendable weight and very fine balance all the way through to the finish, a touch of black truffle and licorice lingering on the aftertaste. The palate is medium-bodied with juicy ripe black fruit. It is quite closed on the nose at first, but you can tell that the fruit intensity here is just tightly coiled at the moment: blackberry, boysenberry, a touch of fig and a little garrigue. Apparently the fruit was so abundant that they could trim around blocks that were not totally ripe – the first time this has been done. 92 pts.Ģ013 Syrah Syrah 21 was picked 16-23 October and includes 38% whole cluster, matured for nine months in 40% new French oak. This follows in a line of excellent Grenache from Cowhorn. I like the acidity here and at 13.2% alcohol, it is fresh and easy to drink. The palate is medium-bodied with grainy tannin, blackcurrant pastilles mixed with truffle and garrigue-like notes. It has well-defined red cherry, red plum and attractive licorice scents coming through with aeration. This includes around 30% whole cluster fruit and matured in 29% new French oak. 90 pts.Ģ013 Grenache Grenache 21 (the number referring to the frost hours in the year) was cropped at three tons per acre, much more than previous years, though without depriving it of complexity and power according to Barbara Steele. Like previous vintages, this handles these tickles with some aplomb. ![]() The palate is balanced with a waxy texture, much more resinous notes than fruit-driven with a touch of fresh ginger on the finish. (It refers to the number of frost hours suffered during the years, which is interesting, but maybe lost on some consumers?) Still, most of their current releases come highly recommended.”Ģ014 Marsanne Roussanne The 2014 Marsanne Roussanne, an equal blend of the two varieties, has a clean, quite fresh bouquet with peach skin and frangipane scents that are neatly integrated with the 18% new French oak. ![]() Perhaps my only quibble is that I find the numbering on the label confusing. ![]() Moreover, for their quality I consider them exceptionally well priced. And I have to say, I really admire the style of these wines that are some of the best for this part of Oregon: clean, focused, complex and full of personality. She is clearly very principled in terms of winemaking that concentrates upon Rhône varieties, the vines certified biodynamic by Demeter, partial whole cluster use, native yeast ferments and prudent use of new oak. She is a very direct and tenacious winemaker, poring over my previous notes, asking plenty of questions about my observations. Like last year, winemaker and co-proprietor Barbara Steele came to see me at my tastings held in McMinnville. “To be honest, I am still waiting to be totally convinced that Southern Oregon can become a major player in the wine scene, though if it can produce fermented grape juice like the quality at Cowhorn, then it should have no problem.
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