We also shared this dessert wine ystrday:
1. TablasCreek Sacre Rouge Vin de Paille (16.8%; 100% Mourvedre; grapes allowed to dry on straw-covered benches to 35 Brix; Sugar at pressing: 40.9 gm/100 ml; RS: 6.6 gm/100 ml; www.TablasCreek.com) TablasCreekVnyd/PasoRobles 2017: Very dark color w/ some browning; intense plummy/Mourv/boysenberry/chocolaty strong Italian passito bit alcoholic bit raisened quite complex nose; soft rather hot/alcoholic intense plummy/Mourv bit Port-like w/o the searing higher alcohols; very long/lingering rather alcoholic passito finish; quite sweet & a terrific dessert wine to go with pungent aged cheeses.
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More jizmfurt from TheBloodyPulpit:
1. TCV makes these passito/vin de paille, both white & red, from time-to-time. I like them quite a lot.Vin de Paille is a tradition in the Rhone Vlly for their dessert wines. They (or, at least, used to) spread out straw mats between the vines, lay the picked grape bunches out, and allow them the dehydrate, praying for no rain. At TCV, they replicate this process by laying out straw on plastic trays, and placing the grapes on them within the confines of their greenhouse. For me, it strikes me as a lot of work to replicate tradition of usig straw mats. Why not just lay them out on the plastic trays to dehydrate?? I'll have to ask Jason that question sometime.
Tom