2013 Dirty & Rowdy Semillon

WINE TALK
1

2013 Dirty & Rowdy Semillon
Delicious and hit the spot paired with roast chicken & mirepoix ragout. Zippy acids, pear, tangerine, sugared lemon and long finish. Very refreshing! Saved about a glass to see what it’s like tomorrow. Great job!

2

Thanks for the note. Bummed I still have not tried any of Hardy’s wines. Happy for his success though.

3

Berry. This is a really nice wine. I really think you would enjoy it.

4

Good to know about the semillon, I just ordered a couple of bottles although I will not receive them until the fall. I need to source some of the reds too, but one thing at a time.

5

I have two of the 2012’s on deck. Can’t wait to try!

6

Anyone wanting to part with some D&R I would be happy to take off your hands!

7

These only get better with bottle age. Delicious now, evolving into something special as time marches on.

8

Signed up…cant wait to get an offer, these wines sound so good.

9

Thanks everyone- We are really happy with the '13 Sem. It is a baby but comes alive with some air and at cellar temp. I’m looking forward to seeing this in a few years.

10

Popped a '13 Semillon tonight. I check in every six months as I have a few. Still holding strong, I’d be in no rush to drink these. Still has all of that lively energy and cut, yet it’s starting to round out a bit. I popped and poured about an hour ago, and my glass is popping now. Even better than I remember.
Cheers.

11

Most Semillons need time…this one?

12

Yes, Bob, I would say so. That was what I was getting at with the no rush to drink these comment.
Good now, but maybe not totally there yet. Cheers.

13

I am doing my best to allow the 2014 Semillon to rest. The continued availability of the Familiar Blanc is an excellent distraction. :wink:

14

Thanks, Dennis. The '13 and '14 are babies. A long decant helps. Also- I just saw that Vine and Tap(?) in ATL is pouring / selling the '12 on the list for $42?!?! Get one, decant it, and go to town. It is still super young, but very enjoyable.

Yessir. We hope that these have long lives. The skin fermentation on ours makes them all slightly little more approachable, but they are all infants.

15

What release is the Semillon in? I don’t think I’ve seen that in the offers I’ve received (only the last two; I’m a late-comer!).

16

Sean,

The last release of our Semillon was in Spring '15. We produced it '11-'14, but lost the vineyard in '15 :frowning: It was the main white we produced. Each year about 1/2 - 3/4 of the wine was skin fermented and the rest pressed into concrete eggs

We’ve been on the hunt for another interesting Sem vineyard for the last year-- keep your fingers crossed for us.