I don’t like wasting food, or in this case, wine. So when we open a bottle not to our liking, it gets relegated to ‘the lone bottle in the fridge’. And I’d find the time to drink it over the next week or two. This actually happens quite often that I might make it into a series if I’m not too lazy with notes.
So this was a wine I drank over the course of two weeks, here’s what I noticed.
This bottle had a slight musky after-scent to it after its primary lemon peel aroma, which was persistent throughout.
The palate had hints of the qualities of what would make a fine white Burgundy, however, even after the span of 2 weeks, these notes remained just that, hints.
Lemon zest was the predominant theme on the palate. The wine had a sort of empty weight, like a bland butter that coated the mouth with almost nothing to rave about. Hints of pine nuts, sea stone and oaky characteristics were most present towards the end of the first week. And by the second, any complexities have been reduced to mere suggestive thoughts.
Its acidity remained intact towards the very end – now if only its other parts were equally as refined. This seemed like a wine that had all the components to make it great, yet its execution was lackluster to make it such.
All in all, this was in no way a horrible wine. I actually enjoyed drinking it in the sense that I didn’t have to think much of it.
Disclaimer: it’s also quite plausible I just have shit taste.
ViniferaSniffa
Sounds like it was TCA affected to me. Maybe not overtly corked but enough to muddle the wine.
ArcticRabbit_
Your description makes me think there was a degree of cork taint that damaged the wine. A wine of this level should have also evolved with some time spent in the fridge when you came back to it.
daddylonglegz81
I don’t necessarily want to say cork taint. But it’s an ‘11. It’s going to be light in weight and less stuffing and simply may be past its prime. A week in the fridge I wouldn’t have guessed that it would hold up.
In general true cork taint would increase with air so it wouldn’t remain the same even in the glass off the pop. But there isn’t a universal level of cork taint, but shades of gray.
It may have been an off bottle, such things exist without a specific fault. The way you describe it sounds like a hallowed out wine that is past its prime but not ox’d which is probably the most likely scenario
4 Comments
I don’t like wasting food, or in this case, wine. So when we open a bottle not to our liking, it gets relegated to ‘the lone bottle in the fridge’. And I’d find the time to drink it over the next week or two. This actually happens quite often that I might make it into a series if I’m not too lazy with notes.
So this was a wine I drank over the course of two weeks, here’s what I noticed.
This bottle had a slight musky after-scent to it after its primary lemon peel aroma, which was persistent throughout.
The palate had hints of the qualities of what would make a fine white Burgundy, however, even after the span of 2 weeks, these notes remained just that, hints.
Lemon zest was the predominant theme on the palate. The wine had a sort of empty weight, like a bland butter that coated the mouth with almost nothing to rave about. Hints of pine nuts, sea stone and oaky characteristics were most present towards the end of the first week. And by the second, any complexities have been reduced to mere suggestive thoughts.
Its acidity remained intact towards the very end – now if only its other parts were equally as refined. This seemed like a wine that had all the components to make it great, yet its execution was lackluster to make it such.
All in all, this was in no way a horrible wine. I actually enjoyed drinking it in the sense that I didn’t have to think much of it.
Disclaimer: it’s also quite plausible I just have shit taste.
Sounds like it was TCA affected to me. Maybe not overtly corked but enough to muddle the wine.
Your description makes me think there was a degree of cork taint that damaged the wine. A wine of this level should have also evolved with some time spent in the fridge when you came back to it.
I don’t necessarily want to say cork taint. But it’s an ‘11. It’s going to be light in weight and less stuffing and simply may be past its prime. A week in the fridge I wouldn’t have guessed that it would hold up.
In general true cork taint would increase with air so it wouldn’t remain the same even in the glass off the pop. But there isn’t a universal level of cork taint, but shades of gray.
It may have been an off bottle, such things exist without a specific fault. The way you describe it sounds like a hallowed out wine that is past its prime but not ox’d which is probably the most likely scenario