You may remember, then again you may not, that way back in August 2015 I wrote a short piece on the 2015 whites that Tom had just picked, crushed and were just starting to ferment. I had snuck out back with a glass in hand and sampled what was basically frothy, bubbly grape juice at the time, and provided some comments on what I was tasting. Here is what I wrote back in August 2015:
Pinot Gris: It’s all grapefruit on the tongue at first taste that melds into peachy melons on the finish.
Chenin Blanc: Wonderful fruit on the tongue that is/was hard for me to place, but the fruit is persistent throughout. Tom has blended in a little surprise to this one for 2015 vintage.
Sauvignon Blanc: Light lemon throughout, lingers on the tongue. Already, as is so characteristic on Tom’s Sauv Blanc, refreshing.
Chardonnay: Oh wow! The pineapple and tropical fruit on this one is wonderful. A great bouquet and taste.
So now that Tom has finished making the 2015 whites, bottled them, coaxed them through bottle shock and judged them ready to say “Hello World,” let’s see how I did with my initial sneak tasting.
Pinot Gris – Take 2: Light, crisp and delightful. What was grapefruit to me before has mellowed to limes that lingers on the finish, replacing the peachy melons I notice back in August 2015. Very nice.
Chenin Blanc – Take 2: I like this wine (not that I dislike the others). It has a bit more structure than the Pinot Gris — a little oiliness on the tongue. I get warm pears (like a fresh picked Bartlett) on the aroma, but light lemons on the tongue. And that nice fruit surprise that Tom blended in finishes this wine off wonderfully.
Sauvignon Blanc – Take 2: I guess Tom’s SB is the flagship of whites here at Heritage Oak and it is easy to see why. An aroma of warm tropical fruits (sometimes it reminds me of the canned fruit cocktail my Mom used to serve and I loved as a kid) the melds into light citrus/grapefruit on the tongue. Wonderfully refreshing.
Chardonnay – Take 2: This one is all about the wonderful fruit that is Chardonnay, no oak and no butter on this one. Lemons and subtle pears in the aroma, light citrus on the tongue and hints of the pineapple so prevalent during fermentation persist on the finish with a delightfully special little creaminess to this wine. Enjoying this wine is a delight.
So what did we learn from all of this? Probably not a whole lot. It’s clear to me that the finished wine may not be the same as a wine undergoing fermentation. Or perhaps it is/was just me, or just the day or who knows what. While some of the distinguishing characteristics remain, the wines evolved during fermentation. But whether we learned anything or not, these wines are to be enjoyed. So come on by and enjoy the wine and enjoy the moment.
- Posted by Jim Curtis
- On December 15, 2016
- 0 Comments