We had these two dessert wines the other Sunday:
1. ForlornHope Die Nachzugler LateHrvst WW MokelumneGlenVnyd/Lodi (14.36%) MattherRorickWines/Murphys 2013: Deep golden some browning color; strong grapey/some botrytis bit raisened bit alcoholic/late hrvsty slight Madeira-like (little oxidation) slight TBA-like/German fairly complex nose; some soft quite sweet some late hrvsty/raisened slight botrytis slight German TBA-like fairly complex flavor; very long/lingering finish that tracks flavor; shows a strong resemblence to a German TBA w/ a slight oxidative note; quite an interesting dessert wine.
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2. deTrafford StrawWine CheninBlanc WoO: Stellenbosch (13.5%; Hrvstd: 42 Brix; BotiqueWineCollection/Philadelphia; RS: 18.0 gm/100ml) 2019: Deep golden bit Madeira-like color; strong raisened/bit grapey/pruney very slight floral/CB somewhat complex nose w/ no signs of oxidation; lightly tart fairly sweet somewhat raisened/pruney bit grapey/floral/CB quite rich/lush complex flavor; very long/lingering raisened/pruney/very grapey finish that tracks flavor; resembles slightly a young Moulin Touchais w/o the botrytis; no signs of oxidation; a rather complex grapey/raisened dessert wine. Way overpriced at $70.00/hlf (KK):
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More ferrgergosh from TheBloodyPulpit:
1. This was MattRorick's first stab at making a late hrvst/dessert wine. The vnyd has a lot of German varieties in it which seemed to convey a bit of a German old TBA character, though there was not a strong botrytis signature. It showed a lot of raisened character. It was a rather strange duck of a dessert wine but rather interesting nonetheless.
We were celebrating Susan's BD that Sunday with some close friends of hers. Laura Crucet made a fabulous white pound cake w/ chocolate butter-cream frosting, sprinkled w/ what appeared to be rat turds but had a distinct chocolate flavor to them. Whatta surprise that was. There was no candles for the cake. There was an insufficient supply of BD candles in all SantaFe to add this BD touch.
Tom