TN: A White & A Red for DinDin..(short/boring)

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TN: A White & A Red for DinDin..(short/boring)

#1 Post by TomHill »

Tried these two last night w/ dinner:
1. Forlorn-Hope Sihaya RibollaGialla VareVnyd/NapaVlly (12.10%; 27 cs) Fairfield 2011: Dark gold/burnished bronze color; strong orangey/honey graham/graham cracker/cloves almost orange muscat slight RG/white pepper slight resiny/ViniMacerati slight volatile/cidery slight nutty/oxidative bit Radikon-like quite complex nose; quite tart/tangy some oxidative/sherry-like light graham cracker/honey graham/orangey some phenolic/resiny/VM/slight cidery very slight RG/white pepper some austere/tannic quite complex flavor; very long quite tart/tangy/metallic rather resiny/phenolic/VM somewhat graham cracker/honey graham slight orangey slightly tannic/astringent finish; softening up some & developing that VM complexity but still a bit austere on the palate; reminds some of the Kabaj or Radikon RG; still needs 5-10 yrs yet.
2. Andis Schioppettino ShenandoahVlly/AmadorCnty (15%; Plymouth NV (2015): Fairly dark color; slight Schio/peppery/black pepper strong blackberry/briary/very ripe Amador Zin/bit spicy/rather late hrvsty some toasty/vanilla/oak quite interesting nose; soft off-dry/late hrvsty/briary/very ripe Amador Zin very slight Schio/peppery some hard/tannic flavor w/ light ripe tannins; med.long very ripe/late hrvsty/overripe Zin/briary some toasty/oak finish; speaks more of overripe Amador briary Zin and little of Schio.
A wee BloodyPulpit:
1. Andis: This was the first Schio that was made at Andis. It was planted at the suggestion of DarrellCorti. It's clear that they let the grapes get too ripe and the Schio/peppery character was obliterated. Not a bad example of Amador LateHrvst Zin but speaks little of Schio.
Their later Schio wines have not been at all overripe & clear that they have nailed Schio.

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