Eric White wrote: ↑March 11th, 2021, 5:49 pm
Decided it was finally time for me to check in on the much panned No. 37, Viognier. Maybe this is past bottle shock, but I find this to be perfectly fine. It's not thrilling, but it does have a pretty, flashy nose with tropical fruit, melon, and flint. Viscous and rich on the palate, I would go with "pretty good" (I dunno, high 80s score?)
Hi Eric - so, here's the scoop on these mountain whites (37 Viognier and 36 Chardonnay)...I checked in with my winemaker after noticing in may last tasting how tight the viognier and chardy still were. Turns out we bottled these under a Nomacork Reserva 100 (which looks like a Reserva 300)...this closure is produced in a nitrogen bath so it has NO oxygen in it whatsoever and is designed for 25-year aging reds and crisp whites like SB or any other white you would bottle under screwcap - all the other Nomacorks are produced in a normal environment and have various levels of oxygen in them by design and that O2 is eventually transferred to the wine after bottling.
In retrospect, this was a mistake for early drinkability insofar as it is retarding the evolution of the wine in the bottle right now. Given the wine was aged in barrel, we probably should have gone with the Reserva 300. The good news is these WILL crack open and its quite likely they'll be a bit more complex because of it...when? Given the trajectory we've seen so far, its probably going to be summertime before this cracks open. The good news is its going to be fresh for many years to come
For reference and to see the difference in OTR's...
Here's the Reserva 100 oxygen transmission rates (OTR)
0.3 mg of O2 After 3 Months
0.4 mg of O2 After 6 Months
0.7 mg of O2 After 12 Months
0.6 mg of O2 per Year, After first Year
Again, in restrospect, we should have used the Nomacorks Reserva 300 or 500 for this wine:
1.6 mg of O2 After 3 Months
2.1 mg of O2 After 6 Months
2.8 mg of O2 After 12 Months
1.1 mg of O2 per Year, After first Year