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A wine drawing philosopher with a heart of gold. aka. #firekitten

2 Responses

  1. Two Shepherds, William Allen
    Two Shepherds, William Allen at | | Reply

    I am delighted you enjoyed the 2012 GB. I am hoping to one day soon do a 2010/11/12 side by side tasting and will have to make sure you can attend.

    It’s been quite fun to watch the 2012 develop in the bottle, as it has been each year, its remarkable how much this wine transforms, and in the last month, has show new development.

    The 2012 vintage was quite similar to 2011, long and modest, normally one of the things I can rely on at this Los Olivos site. The 2010,2011, 2012 were all picked within 3 days of each other and similar brix. (2013 has broken this trend.)

    I actually picked 2012 at 22.5 brix, a tinybit leaner, and is a .4% lower in alcohol. We had a fair amount of tiny green berries, also mixed with a nice array of sun ripened, golden brown ones. I actually like this variation, it provides additional layers of complexity in my humble opinion.

    What I DID change vinification wise for the first time was I aged 20% in stainless, with the intent of capturing a bit more brightness and aromatics. The micro-oxygenation of neutral barrels gives nice complexity, but loses some of that. I think that is resulting in showing more fruit.

    Across 3 vintages I have observed regularly that the minerality aspect develops and increases with bottle aging, and is making that turn now, from its release in June. I would be delighted to send you a bottle again in the spring so you can compare its progression if you’d like and get your insight on bottle development.

    Thank you so much for supporting Grenache Day and taking time to review all these wines.

  2. Manuela Oltramari
    Manuela Oltramari at | | Reply

    Hello Hawk and WakaWaka

    I notice that you don`t have articles written about brazilian wines!
    If you want to know more about brazilian wines “wines of Brasil” please let me know! I can give you all the information!
    All you need to do is to send me an e-mail!

    Best regards,

    Manu Oltramari

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