TN: SandiSkerk Terrano '11...(short/boring)

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TomHill
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TN: SandiSkerk Terrano '11...(short/boring)

#1 Post by TomHill » February 10th, 2019, 4:24 pm

In anticipation of getting in the newest SandiSkerk wines from Oliver McCrum, I cracked on Fri night:
1. Skerk Terrano IGP: Venezia Giulia (15%; www.Skerk.com; OliverMcCrumImports) Prepotto 2011: Very dark/near black color; very intense Refosco/black cherry/boysenberry/RCCola bit peppery/licorice bit earthy/dusty rather complex nose; fairly tart/tangy very intense Refosco/black cherry cola/RCCola/licorice some earthy/dusty/peppery rather tannic/hard complex flavor w/ modest hard tannins; very long intense Refosco/black cherry cola/RCCola/boysenberry bit earthy/dusty/rustic slight herbal/thyme complex finish w/ modest rough/gritty tannins; a pretty classic Refosco but a bit on the rough/rustic side and needs more yrs for the tannins to resolve, if they ever will. $35.00 (VintBerk)
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And a wee BloodyPulpit:
1. We tasted this wine almost 2 yrs ago:
Tom/2017 wrote:11. Skerk Teran/Teranno (15%; L1) 2011: Very dark/near black color; rather earthy/dusty/OV bit alcoholic strong
ripe/Refosco/blackberry/black cherry cola almost Syrah-like RCCola/DrPepper/spicy loads of ripe fruit beautiful
complex nose; bit soft very rich/lush black cherry cola/RCCola/Refosk/boysenberry/ripe some earthy/dusty/OV
slight pencilly/oak flavor w/ some hard/ripe tannins; very long/lingering rich/lush/ripe very strong Refosk/
black cherry cola/boysenberry/blackberry some earthy/dusty/OV finish w/ ample soft/ripe tannins; a big Terrano
that will go another 10 yrs; almost a Sforzato Teran; one of the best Terans I've had. $35.00 (VintBerk)
The wine seems to be getting a bit harder & more rustic in the last two yrs. Not sure it will ever outlast the tannins.
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2. Terrano or Terran: This is a grape variety found mostly in the Kras region of Slovenia & Italy. According to Wikipedia:
Wikipedia wrote:Traditional Kraški teran does not age well—notably, chemical analyses have confirmed that the content of bivalent iron starts to diminish radically two years after fermentation—and should be consumed within its first year; after that, the wine quickly loses its attractive vitality and can even become bitter and flat.
I have no idea what that statement means and why the decline in bivalent iron is the death knell.
Several yrs ago, there was a move afoot to forbid the use of the grape name Teran/Terrano on the label unless it was grown on the Slovenian Karst/Kras. Don't know if that ever went thru or not.
Tom

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